April 19, 2011

Goat and yogurt Pilaf

The pilaf takes a little longer to make, but is well worth the effort.
What I used: Serves 4-6
4 cups goat meat with bone, cut into 2 inch pieces
3 cups jeera sambhar rice or sona masoori
5 cups boiling hot water
Whole garam masala (1 inch cinnamon, 4 cardamoms, 2 cloves, 1 bay leaf, 1 tsp fennel seeds)
2 tsp ginger garlic paste
2 tsp coarsely chopped mint (fresh/dry)
2 cups chopped onions
1 cup tomato diced
4 green chilies slit lengthwise
1 cup thick yogurt
¼ cup fresh lime juice
Salt to taste
2 Tbsp oil or ghee
Masala paste: 1 inch cinnamon, 4 cardamoms, 2 cloves, 1 bay leaf, 1 tsp fennel seeds, 6-8 sticks of fresh cilantro, 2 tsp red chili powder (Use more or less, as you choose), ½ tsp turmeric powder, 1 tsp black pepper
First, soak the raw rice in cold water. Set aside for 30 minutes.

In a cooker pan, add a tsp of oil and ½ cup onion, when it browns, add the meat, and pressure cook for about 15 minutes. Now this part is tricky, if the meat is tender, the process is not necessary. So use your judgement. If the meat is thick and rubbery, better pressure cook it to 2 pressures. Set aside.

In the meantime, add ghee into a large, thick bottom cooker or quart pan. Over medium-high heat, add the whole garam masala, and fennel seeds. Stir in the mint and left over onions, fry to a golden brown.  Add the ginger garlic paste. Cook on medium-high till they are soft and brown.

On another stove, get 5 cups of water to a boil.

Grind all the masala ingredients to a fine paste.  Add just a little water if needed. Stir the paste into the cooking onion mixture. Cook 4 to 5 minutes on medium heat, stirring occasionally. Add in the pressure cooked meat or raw meat and yogurt. Cook covered now for 10-12 minutes.

Add in 5 cups of boiling water (lesser if you like your pilaf flaky, more if you like it soft and mushy). Bring the mixture to a good boil.

Now drain the soaked rice and add it into the bubbling mixture slowly. Let is simmer on high for 3 minutes.

Add in the diced tomatoes, slit green chilies and lime juice, then, cover the simmering mixture on low heat for the next 10-12 minutes. Stir occasionally, very gently. All the liquid will evaporate. Test to see if the rice is cooked. If it is watery, let it stay on low heat for a few more minutes. The meat should drop off the bone easily, and the rice should be soft and greasy. Turn off the heat. Smear the top of the pilaf with 1tsp ghee just before it is served. Serve hot with some raw onion and lime slices. Enjoy!

April 17, 2011

Teriyaki Sausage in Pepper and Broccoli Stir fry

What I used: Serves 4, or makes 6 wraps
6-8 chicken sausage links cut into rings of desired thickness
2 cups broccoli, washed in hot water, and diced or broken to large bits
1 cup colored peppers sliced
1 cup onion sliced
½ tsp black pepper powder
2 tsp teriyaki sauce
1 tsp vinegar
½ tsp chili flakes
Salt to taste
2 tsp oil

In a large wok on medium high heat, add the oil. As it smokes, throw in the sausages and sauté to a light brown.

Add the onions, peppers and broccoli, cook for 2-3 minutes without leaving the pan unattended. 

Add in the teriyaki sauce, vinegar, salt, pepper and chili flakes. 

Sauté on high heat for just a minute and turn off the heat. Eat it as is or rolled in a wrap. Yummy, enjoy!

April 15, 2011

Chicken in soy sauce and Broccoli

I made this stir-fry with lots of Broccoli and chicken. Its best, eaten as is or when used in a tortilla/chapathi wrap.

What I used: Serves 4, or makes 6 wraps
2 boneless chicken breasts shredded
2 cups broccoli, washed in hot water, and diced or broken to large bits
½ tsp black pepper powder
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp vinegar
Salt to taste
2 tsp oil

Marinate the shredded chicken in soy sauce, oyster sauce, pepper, salt and vinegar. Let it chill in the fridge for about 30 minutes.

In a large wok on medium high heat, add the oil. As it smokes, throw in the marinated chicken and sauté to a light brown. Add the broccoli, cook for 4-5 minutes without leaving the pan unattended.  Watch not to let the broccoli get soft. Enjoy!

April 12, 2011

Turkey and Vegetable Meatballs

My son is obsessed with words these days, especially camouflage and disguise. So here are some yummy meatballs he loves, in his words. Meat and vegetables really go well and are healthy too!

What I used: Serves 6
2 lb ground turkey meat (lamb/chicken/pork/turkey)
1 cup red onion finely chopped
2 cups grated carrots
2 cups fresh or frozen peas
1 tsp ginger finely chopped
1 tsp garlic finely chopped
1 Tbsp of olive oil
½ cup scallions/green onion finely chopped
2 tsp red chili powder
½ tsp pepper powder
¼ tsp turmeric
4 tsp lime juice
Salt to taste

Preheat the oven at 400 degree F for about 10 minutes prior to placing the meatballs.

In a saucepan, add oil, when it begins to smoke, add the chopped ginger, garlic and onions.

Saute for a minute, add in the green peas, and cook them halfway.

Take a large mixing bowl; add in the ground meat, roasted peas, onions, and all the above mentioned ingredients. 

Mix it well and let it chill in the refrigerator for 30 minutes. 
Divide the mixture into 30 lime sized meat balls. 

Place them on a greased foil placed in a baking sheet.
Bake them for 30 minutes, or 40 minutes if you prefer a caramel coating.   

When they are golden brown and shining, they are ready to devour as an appetizer, or go great in a wrap.

My kids ate them up in no time! Now isn’t that a nice thing. Enjoy!

Methi Egg curry

What I used: Serves 4 
4-6 eggs
1 medium onion chopped finely
2 ripe tomatoes diced
Few curry leaves
1 cup finely chopped fresh methi leaves/fenugreek or ½ cup dry leaves crushed
½ tsp mustard seeds
½ tsp jeera (cumin)
2 tsp oil
Salt to taste

Grind the following into a paste with a little water.
1 large onion diced
2 tsp red chili powder
1 tsp corainder
½ tsp turmeric
4 large garlic petals
¼ inch ginger
Garam masala (4 cloves, ¼ inch cinnamon, 2 whole cardamoms)
Small bunch cilantro
First, hard boil the eggs, and peel them. Set aside. Use a medium sized, shallow skillet, heat the oil, add in the mustard, cumin, and curry leaves. Cover. After the spattering reduces, add the chopped onions and methi leaves, let the onions brown on medium heat. Add in the tomatoes and cook until soft and pulpy.

Add in the ground paste and salt. Cook covered for 5-8 minutes on medium heat. Add a little water, if you like.

You may add the cooked eggs, whole, as is, or with a few slits. You may also cut them into half, and gently drop them sunny side up. Don’t stack them in the curry. Place them, as in a platter. That way they won’t break. It tastes great with chapathi/tortilla.

April 5, 2011

Chili Pork

This is a great side dish if you are making fried rice, or a light pilaf. It also compliments dry rotis and naan/flat bread. The dish can also turned into an appetizer, by reducing the onion to just 1/2 a cup and not adding any water while cooking. Perfect when the evening is foggy and you crave a kick of spices to liven your palate.  

What you need: Serves 6 as appetizer or 4 as a side dish
2 lb boneless pork chops cut into 2 inch chunks
2 tsp finely chopped/crushed ginger
1 tsp finely chopped/crushed garlic
2 cups finely chopped onions
8-10 small hot green chilies slit along its length
1 bell pepper/capsicum chopped
2 tsp coriander powder
Pinch of turmeric powder
1 tsp jeera/cumin seeds
2 Tbsp oil

To marinate:
1 tsp pepper powder
2 Tbsp All purpose flour/maida
1 Tbsp corn starch
2 tsp vinegar
2 tsp oil
Salt to taste

Mix all the marinating ingredients together. It is OK if it is dry and crumbly. Add in the pork chops and mix well until all the pieces are coated in the mixture. Refrigerate it for 30 minutes to an hour. 

Heat oil in a fry pan and when the oil is very hot, add the onions and cumin seeds, saute till they turn to a golden brown. Toss in the ginger, garlic, green chilies and bell peppers. Toss them for a minute on high heat while adding coriander and turmeric. Add in the marinated pork chops and salt to taste; saute on low heat for 30 to 35 minutes or until the pork is tender taking care not to char the pork pieces by turning them over occasionally. Sprinkle a little hot water if necessary. Serve it hot. Enjoy!

Colorful Veggie Omelet

This is a very colorful and omelet, the sweetness of the corn and carrot are perfectly balanced by the spice of the peppers. 

What I used: serves 4
6 eggs
1 cup red/green peppers diced
1 cup fresh cilantro chopped finely
1 cup fresh grated carrot
1 cup corn
1 tsp of cilantro chopped
Salt and pepper to taste
Grated cheese (optional)

In a little saucepan, cook the corn with a pinch of salt and little water. Once they cook, add in the grated carrot, salt and pepper and sauté for less than a minute. Turn off the heat and set aside. Combine the chopped cilantro and peppers in another cup and set aside.

In a medium sized bowl, add all the eggs and beat them until they double in quantity.
Heat up a medium-large saucepan.  When it starts to smoke, turn the heat to medium; grease the pan with some non stick cooking spray. Pour about ¾ cup of the beaten eggs. Turn the pan around, to make a wide omelet. Scoop about ½ cup of the carrot mixture and place it in the middle of the omelet.  Sprinkle about ½ cup of the pepper and cilantro mixture around it. Add in the grated cheese. Cover and let cook until the egg cooks through and cheese melts. Flip one edge over the other to make it a semi circle. Serve hot. Enjoy!