Non Vegetarian

Shish Taouk


Shish Taouk Sheesh Tawook Lebanese Style Chicken Kababs

Delicious Middle Eastern Kabobs – Lebanese style. Superb as appetiser, starter or make a meal of it. And what to say of sandwiches, which are at the heart of middle eastern food and lifestyle. Just slather the pita bread with Toum and pile on the shish taouk kabobs and salads and pickles for a satisfying and delicious snack or meal!

Ingedients

  • 1 Kg. Boneless chicken breasts
  • 6 tbsp. yogurt
  • 1 cup lemon juice, freshly squeezed
  • 1 small slice of lemon with the peel
  • 2 tbsp. apple cider vinegar, if available.  If not use regular vinegar
  • 6 tbsp. olive oil
  • 2 tbsp. garlic paste
  • 2 tsp. white pepper or black pepper
  • 1 tbsp. ginger garlic paste
  • ½ tsp. oregano, crushed
  • 1 tsp. chilli powder or paprika
  • 2 tsp. salt, or to taste
  • 1 tsp. tomato paste

Method

  1. Cut the chicken into 1” cubes.
  2. Mix all the ingredients from yogurt to tomato paste and mix well into the chicken cubes. 
  3. Marinate for 4 to 6 hours or overnight in the refrigerator. 
  4. Heat the grill. 
  5. Skewer the chicken and grill till light brown. 
  6. Turn over and brown the other side. 
  7. Serve with grilled tomatoes, onion, olives, cucumber, olives, etc.
  8. Serve as a appetizer or accompaniment to any main meal.
  9. Have with pita bread, spread with Toum (Garlic Sauce) and green salads.

Crispy Fried Chicken


Crispy Fried Chicken

The chicken is so amazingly delicious and crispy and crunchy that you just can’t have enough of it. It was just flying off the frying pan. Very simple and easy to make with very few common ingredients. Serve as a starter, appetizer or as an accompaniment with any main meal. Or simply serve as a meal with a green salad and potato fries!

Crispy Fried Chicken

Ingredients

  • 1 Kg. Chicken or Boneless chicken breasts
  • 2 tbsp. ginger garlic paste
  • 1 tsp. salt or to taste
  • 1 to 2 tbsp. vinegar
  • 1 tsp. cumin powder
  • 1 tbsp. coriander powder
  • ½ tsp. garam masala powder
  • 1 tbsp. chilli powder or to taste
  • 1 cup rice flour & 3 tbsp. rawa for coating
  • Ghee or oil for frying
  1. Clean chicken and cut into large pieces. If using boneless chicken breasts, cut into strips or cubes.
  2. Mix the ginger garlic paste with the masala powders, salt and vinegar to a smooth paste. Add a little more vinegar if the paste is too dry.
  3. Apply this mixture to the chicken and allow to marinate for half an hour or can even keep overnight in the refrigerator.
  4. Roll each piece of chicken in rice flour rawa mixture.
  5. Heat enough ghee/oil in a frying pan.
  6. Place the chicken pieces in the pan.
  7. Deep fry, reduce flame to medium, turning occasionally until a delicate brown and tender about 3 to 5minutes each side.
  8. Serve hot.
  9. May be shallow fried if desired.

Prawn and Cauliflower Caldine


Caldine or Caldinho in Portuguese, is a typical goan curry recipe used to cook, fish, vegetables or shrimp. It’s a light coconut curry and as the consistency is quite thin can easily double up as a spicy soup. It is mildly spiced and considered a “sweet” curry. This combination of shrimp and cauliflower is quite commonly prepared in a caldine and tastes delicious over boiled rice or with some crusty bread or poee or pao used to mop up the runny curry and the juicy morsels devoured with the crunchy cauliflower and luscious shrimp. Keep the shells of the shrimp intact (provided they are fresh) and you will enjoy sucking and relish the juicy caldine that is trapped in the shells!! Make sure the cauliflower has some crunch, so avoid overcooking.

Ingredients

  • 1 cup medium to large prawns
  • 1 medium cauliflower
  • 1 medium onion
  • 3 green chillies
  • 1 medium tomato
  • 1 tbsp. oil
  • 1 tsp. Salt, or to taste

Grind to a paste

  • 1 cup fresh coconut or 4 tbsp. coconut powder
  • 3 large cloves garlic
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 1 tbsp. coriander seeds
  • 1 small marble sized ball tamarind

Method

  1. Shell & devein the prawns.  If the prawns are very fresh, keep the shell intact, removing the head and legs.
  2. Wash and drain. 
  3. Apply a pinch of salt and turmeric and set aside. 
  4. Separate the cauliflower florets and cut into large pieces. 
  5. Immerse in salted water for 15 minutes to loosen dirt and kill insects, if any.
  6. Grind the masala to a paste. 
  7. Slice the onion, slit the green chilies and chop the tomato. 
  8. Heat oil in  a vessel,
  9. Add the sliced onion, green chilli and fry till light brown. 
  10. Add the tomato and saute till soft. 
  11. Add the masala paste with the masala water and additional water for the curry as required,
  12. Add 1 tsp. salt and bring to a boil and simmer 5 minutes. 
  13. Add cauliflower and cook 5 minutes till almost tender. 
  14. Add prawns and cook 10 minutes. 
  15. Adjust seasoning and serve with steamed rice.
  16. Goes well also with Poee, or bread to mop up the delicious gravy
  17. Try it with some crusty bread….. yummy!!

Six Breakfast Sandwiches to kickstart your day


Six Breakfast Sandwiches to kickstart your day!

Quick and Easy with minimum preparation!

Make a meal of these sandwiches, for brunch, lunch, dinner or simply as a quick snack to satiate you.  If you wish to cut down on the carbs, have them as “open sandwiches”, using only one slice of bread. Enjoy these crisp, crunchy sandwiches with various fillings with fresh ingredients that can be adapted to suit your taste. Instead of tomatoes, use cucumbers, jalapenos or gerkins. I am partial to fresh basil and like to use it in everything if I have it on hand. You can substitute basil with parsley or fresh coriander. Feel free to use your preferred sauces like, tomato, mayo, mustard, etc. to suit your taste.

  1. Tapenade and Feta Cheese Sandwich with Zaatar (Wild Thyne or Oregano)

Ingredients – Per Sandwich

2 Slices bread

2 tomato slices

2 tbsp. crumbled Feta cheese

2 to 3 tbsp. Black Olive Tapenade

1 tsp. Zaatar

2 tsp. olive oil

Lettuce, fresh basil and cherry tomatoes for serving

Method

Apply Tapenade to the bread slices.  Put one tbsp. olive oil on a hot pan and place the bread slice tapenade side up.  Spread the crumble feta cheese, sprinkle the zaatar, drizzle some olive oil and top with the tomato slices.  Place the second slice of bread on top of the tomato slices tapenade side down.  Apply olive oil to the top of the bread.  By now the underside of the sandwich should be brown.  Turn over and toast both sides.  Serve crisp olive tapenade and feta cheese sandwich with soft succulent centre, with some iceberg lettuce and fresh basil.

2. Grilled Pepperoni Cheese Sandwich

Ingredients – Per sandwich

2 Slices Bread, of your choice

2 slices cheese

8 slices pepperoni

Butter to coat the bread

Dijon Mustard

Method

Butter one side of the bread and place on a skillet or pan, buttered side down.  Place 1 slice of cheese and 8 slices of pepperoni on the top of the bread.  (You may broil the pepperoni for ½ to 1 minute in the microwave if you wish).  Top the pepperoni with a slice of cheese.  Cover the open-faced sandwich with a lid.  Spread some Dijon mustard on the second slice of bread.  When the underside of the open-faced sandwich is brown, top the sandwich with the other slice of bread, mustard side down.  Butter the upper side of the bread and turn to brown the other side.  The cheese should be melted by now.  Remove and serve immediately when brown and crisp on both sides.

3. Grilled Halloumi Tapenade Sandwich

Ingredients – per sandwich

2 slices Bread

3 slices Halloumi Cheese

2 to 3 slices tomato

Iceberg lettuce (or any lettuce you have at hand)

Some fresh basil

2 tbsp. tapenade

Olive oil to brush the bread

Method

Grill the halloumi slices on a hot pan till brown on both sides. Brush the bread slices with olive oil and spread tapenade on the other side of the bread.  Place the olive oil side on a hot pan with the tapenade facing up.  Top it with the tomato slices, lettuce, basil and halloumi and cover with the second slice of bread, olive oil side facing up.  When brown on the underside, flip the sandwich over and toast till brown.  Serve immediately, crisp and warm on the outside and crunchy, salty and tangy on the inside!

P.S.:  I am partial to fresh basil and use it in everything if I have it at home.  Feel free to use any fresh herbs of your choice.

4. Tuna Melts

Ingredients – for one sandwich

1 small tin Canned Tuna (in sunflower oil)

1 small Onion, finely chopped

2 tbsp. Mayonnaise, or as required

1 green chilli, finely chopped (optional)

1 tsp. Sweet relish (optional)

1 tsp. Dijon Mustard (optional)

2 slices of tomato

Fresh Basil

1 slice cheese

Method

Put the tuna alongwith the oil in a bowl, add the chopped onion and green chilli and mash to a paste.  Mix with mayonnaise and the sweet relish and mustard, if using.  The tuna would taste as good though, without the relish and mustard.  But if you love their complex flavors, you would enjoy these additional flavors.   Butter one side of the bread and place on a heated griddle, buttered side down.  Top with the tuna mayo paste, tomato slices and cheese slice.  Add the fresh basil and cover with the second slice of bread, buttered side up.  Flip the sandwich over when the underside is brown and toasted.  Brown both sides and serve hot and crunchy with the soft juicy delicious tuna filling.  Serve with some crisps or potato chips.

For variation: Add gherkins or jalapenos instead of tomatoes

5. Grilled Egg & Cheese Sandwich

Ingredients – for one sandwich

2 slices bread

2 eggs

Salt and pepper for the eggs

2 tomato slices

Butter to spread on the bread

Method

N.B: You need to use a large skillet for this recipe so you get enough of the egg omlete to fold over the sandwich.

Grease the skillet with a little butter and add the beaten eggs seasoned with salt and pepper and spread evenly over the pan.  Place one slice of bread buttered side up in the centre of the egg omlete.  When the egg browns lightly and sets completely, flip over so that the buttered side of the bread is now touching the pan . Fold the egg over the four sides of the bread. Top with tomato slices and fresh basil (or lettuce or baby spinach) and a slice of cheese. Place the second slice buttered side up on top of the cheese slice and turn the sandwich over the brown both sides.  Serve hot and crisp with some green salad or sprouts salad if you wish to serve it as an express lunch or dinner!

6. Halloumi Lettuce Wrap

Ingredients – for one wrap

1 tortilla wrap

Mayonnaise or mayo Sriracha, etc as desired to spread over the wrap

3 to 4 Tomato slices, grilled

3 to 4 Grilled Halloumi

Lettuce, fresh basil, (or coriander leaves or mint)

Method

Place the tortilla on a warm pan on low heat.  Drizzle mayonnaise as required and place on one end of the tortilla, grilled halloumi slices, tomato slices, lettuce and basil. Fold into half and serve immediately.

Quick Breakfast Tortilla Wrap


Quick Breakfast Tortilla Wrap

This easy and quick breakfast is ready in minutes! Enjoy as a snack or for dinner or supper.

For variation, use chapatis or phulkas instead of tortillas.

Quick Breakfast Tortilla Wrap

Ingredients

To make one wrap – per person

  • 1 Tortilla
  • 2 eggs
  • 2 slices cheese
  • A handful fresh baby spinach
  • 2 or more slices of cold cuts (beef, pork, chicken ham, smoked turkey, mortadella, etc.)
  • A pinch Salt & pepper, or to taste
  • 1 tsp. butter

Method

  1. Break the eggs into a bowl, season with salt and pepper. 
  2. Heat a pan, add butter and pour the beaten eggs into the pan. 
  3. Immediately place the tortilla over the egg and quickly turn the tortilla over (must use your fingers for this) so it is coated with the egg on both sides.
  4. Now fry for a minute till egg on the underside is light brown. 
  5. Flip the tortilla over and place 2 slices of cheese side by side at the end nearer to you. 
  6. When cheese melts slightly, top with spinach and 2 or more slices of cold cuts, as per your taste. 
  7. Carefully transfer the tortilla to a board and form into a compact roll, beginning from the side with the filling. 
  8. Cut diagonally into two halves and serve immediately. 
  9. Ketchup, mayonnaise or mustard sauce may be added as per taste. 
  10. I prefer it plain.

Prawn Ghee Roast


Prawn Ghee Roast

Kundapur style

Ghee Roast is fiery red, tangy and spicy with a flavor of ghee roasted spices. The advantage of creating traditional dishes at home, is you can adjust the recipe to suit your taste to get maximum satisfaction from the meal. Our spice level is always medium spicy, hence the Prawn Ghee Roast does not have the usual number of chillies.  Secondly, Baydagi and Kashmiri chillies are both used, but I have used only Kashmiri as I did not have Baydagi chillies. You may increase the chillies according to your taste.

P.S.: Any leftover ghee roast (if at all any remains of this delicious dishes) can be reinvented the next day.  Just add some water when re-heating to make a curry and you have a Kundapur Curry to go with freshly steamed rice!

Ingredients

  • 1 Cup prawns (large), shelled
  • 1 tsp. Kashmiri chilli powder
  • 2 tbsp. yogurt
  • 1tsp. tamarind paste
  • Salt
  • 4 tsp. brown (fried) onion paste*
  • 1 tbsp. yogurt for fried onion paste
  • 6 garlic cloves, chopped
  • 1 tbsp. coconut oil
  • 2 tbsp. ghee
  • 1 to 2 sprigs curry leaves

To make Kundapur masala (Roast and grind to a powder)

  • 4 to 6 Kashmiri chillis
  • 1 tbsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. fenugreek seeds
  • ¼ tsp. pepper corns
  • 4 flakes garlic
  • OR use 3 tsp. ready Kundapur masala instead of above

       Method

  1. Dry roast the spices from Kashmiri chillies to garlic, cool and grind to a powder. Your ‘Kundapur masala’ is ready.
  2. *To make fried onion paste : Slice two onions and fry in oil on medium heat till dark brown, cool and grind to a paste with a tbsp. of yogurt.
  3. Clean, shell and devein the prawns. 
  4. Wash, squeeze out all the water. 
  5. Combine tamarind paste, yogurt, salt and kundapur masala and apply to the prawns and mix well.  Marinate for 15 to 30 minutes. 
  6. Take a shallow pan, add 1 tbsp. of coconut oil, and fry the chopped garlic for a minute. 
  7. Add the brown onion paste and sauté for a minute. 
  8. Add the prawns with the marinade and stir fry on high flame till the prawns change colour. 

P.S.: I have cooked a larger quantity in the video, hence it is much more than the recipe quantities.

Mutton Masala


Mutton Masala

The best mutton masala! Requires little preparation and is my go to dish if I have to cook abundantly for a party or festive occasion as it can be marinated the previous day and refrigerated. Next day, just put it on the fire and continue with your other preparations! So one of your main dishes gets out of the way leaving you time to concentrate on other food preparation.

Depending on the occasion, your can manage the consistency of the gravy. If it is for a regular family meal where you need just one curry with a vegetable or some side, keep the gravy fairly thin to serve over steamed rice. For a party menu where the spread would include several dishes, keep the gravy thick. Both taste awesome!!

Mutton Masala

Ingredients

  • 1 Kg. Mutton/Lamb
  • 4 large tomatoes
  • 6 green cardamoms
  • 6 Cloves
  • 2”Cinnamon
  • 6 flakes garlic
  • 1.5” pc. Ginger
  • 4 medium Onions
  • 4 Kashmiri chillis or 2 tsp. Kashmiri chilli powder or to taste
  • 1 tsp. turmeric powder
  • 1 tsp. cumin seeds
  • Salt to taste
  • 2 tbsp. ghee
  • 1 cup green peas
  • 2 tbsp. Chopped coriander
  • 3 Boiled eggs for garnish
  1. Clean and wash mutton and chop into cubes.
  2. Grind all the ingredients from cardamom to cumin seeds to a paste with salt.
  3. Rub the mutton with the masala paste and let it stand for half an hour.
  4. Blanch and chop tomatoes.
  5. Heat ghee and add the mutton together with all the masala.
  6. Fry for 5 minutes, then add tomatoes and ½ cup water. (Add an additional cup of water if thinner gravy is desired)
  7. Bring to a boil, lower heat, cover tightly and let it simmer 1 hour or until is mutton is done.
  8. Add green peas and cook further 10 minutes till ghee separates.
  9. Add chopped coriander leaves, save some for garnish.
  10. Serve hot garnished with green coriander and sliced boiled eggs.

P.S.: To Blanch Tomatoes, wash tomatoes and make a small cross-cut on the top of the tomato and immerse in hot water for 10 mintues.  Drain and peel off the skin. Chop and use as desired.

Chinese Chow


Chinese Chow

This is a favorite at home. Usually made with assorted veggies, mushroom, bean sprouts etc. But this recipe is made with the following ingredients. I have used mortadella as we don’t get pork products here, but if you use good quality bacon instead, this recipe would go to another level.

I normally serve it with baked beans in tomato sauce.

Take one can of baked beans. Fry one chopped onion in oil, add a chopped green chilli and garlic, saute till onions are translucent, then add the baked beans and cook till it begins boiling. Check seasoning and serve with Chinese chow.

Ingredients

  • 250 gms Spaghetti
  • 3  Carrots
  • 100 gms. French beans
  • 3 green capsicusm (or any color)
  • 1 bunch spring onions
  • 1 cup green peas
  • 250 gms. Mortadella (or ham or chicken, shrimp etc.)
  • 3 eggs
  • 2 tbsp. soya sauce
  • Salt and pepper to taste
  • Oil as required

Method

  1. Cut the carrots, french beans and capsicums into juliennes. 
  2. Chop the spring onions and slice the mortadella. 
  3. Heat a deep vessel, add 1/4 cup oil and stir fry each of the vegetables separately starting with mortadella, spring onions, carrots, french beans, peas and capsicums.
  4. Drain and remove each vegetable and set aside, cover to keep warm.
  5. Meanwhile, when frying the vegetables, heat a pot of water and add salt, when it begins to boil add the spaghetti and cook for 10 to 12 minutes till al dente (firm and not mushy).
  6. Drain. Rinse with cold water if desired.
  7. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well. 
  8. Add more oil if required. Add the vegetables, soya sauce, salt and pepper and mix well.
  9. Break the eggs in a bowl and season with salt and pepper.
  10. Beat well and pour into a hot greased skillet and fry the omlette on both sides. 
  11. Remove to a board and cut into small cubes. 
  12. Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
  13. Shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version
  14. If using non-veg ingredients, make sure to fry them first i.e. before the spring onions. 
  15. Be creative and use as many or as little veggies as available.

Hot and Sour Sardines Curry


Hot and Sour Sardines Curry

Hot and Sour Sardines Curry

Tarle Amotik curry (Tallyanchi Kodi)

Ingredients

  • 3 large sardines or 8 to 10 small
  • 1 small onion
  • 2 green chillies
  • 6 kokum petals (dried mangosteen)
  • 10 to 12 Tefla (Indian Prickly Ash)
  • 1 tsp. salt or to taste

Grind to a Paste

  • 8 Kashmiri Chillies
  • 2 tbsp. coconut powder (optional)
  • ¼ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 6 flakes garlic
  • A small ball tamarind

Method

  1. Descale the fish, cut off head and tail and remove and discard the intestine, etc. 
  2. Clean and wash well. 
  3. ½ tsp. salt and set aside. 
  4. I have taken 3 large sardines and cut each into half.
  5. Grind the masala to a smooth paste. 
  6. Slice the onion and slit the green chillies. 
  7. Crush the tefla lightly to release the flavor and set aside. 
  8. Take a vessel and add the onion and green chillies.  
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin). 
  11. Add 1 tsp. salt or to taste.
  12. Place on heat and bring to a boil. 
  13. Add the tefla and kokum pieces.
  14. The tefla add flavor to the curry and not to be consumed.
  15. Reduce flame and simmer 5 minutes. 
  16. Add the fish.  Do not stir to avoid breaking the fish.  Shake the vessel so the fish pieces settle and do not overlap each other. 
  17. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy. 
  18. Switch off and serve hot with steamed rice. 

Spanish Rice


Spanish Rice

Ingredients

  • 2 cups (500 gms.) Basmati Rice
  • 4 medium tomatoes, chopped
  • 2 medium onions, chopped (or green onions)
  • 2 tbsp. Vindaloo paste*
  • ¼ cup Oil, preferably olive oil
  • 1 large capsicums, green or any colour of your choice, chopped
  • 1 tin corn or 6 fresh corn cobs or green peas
  • 1 cup prawns, shelled and deveined
  • 1 tsp. Salt or to taste
  • To make vindaloo paste:
  • Mix the following in 2 tbsp. vinegar
  • 2 tsp. Kashmiri chilli powder
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ¼ tsp. turmeric powder (or a pinch saffron)
  • ½ tsp. cumin powder
  • The above may also be ground to a paste using 3 whole red kashmiri chillies

Method

  1. Wash and soak rice for 15 minutes. 
  2. To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
  3. Leave aside to cook.
  4. Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
  5. Add the vindaloo paste and saute for a minut
  6. Then add the prawns and fry well. 
  7. Add chopped tomatoes (I have used two tbsp tomato paste instead),
  8. Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes. 
  9. Add the corn and the parboiled rice.  Mix well. 
  10. Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes. 
  11. When rice is cooked remove, and serve hot.
  12. Garnish with green onions.

Methi Bhaji with Prawns


Methi Bhaji with Prawns

Ingredients

  • 8 to 10 bunches Methi leaves
  • 1 Cup prawns
  • 2 medium Onions, chopped
  • 2 medium potatoes, chopped
  • 2 medium tomatoes, chopped
  • 2 green chillies, chopped
  • ½ tsp. ginger garlic paste (optional)
  • 1 heaped tbsp. mixed masala (Sunday/Bafat/East Indian, etc.
  • 1 tsp. Salt or to taste
  • 2 tbsp. Oil

Method

  1. Chop off the roots of the methi and cut each bunch into two or three pieces.
  2. Immerse in plenty of water so that the sand settles to the bottom.
  3. For methi grown at home without soil, there is no sand or soil but do soak in water to remove as much of the husks as possible.
  4. Wash in two to three changes of water and drain well.
  5. Clean, devein and wash prawns.
  6. Dain and set aside.
  7. Heat a pan, add oil, then add the onions and saute till translucent.
  8. Add the chillies and the tomatoes and fry till tomatoes turn soft.
  9. Add the masala powder, salt and stir.
  10. Add the methi bhaji, a cup of water, mix and cook for 10 minutes covered.
  11. Then add the potatoes and mix, cook for 10 minutes covered.
  12. Then add the prawns, ½ cup of water if required, mix and cook for further 10 minutes.
  13. Open the lid, check seasonings and cook further 2 to 3 minutes till oil appears on the surface.
  14. Serve hot with rotis, chapatis, phulkas, etc.

Check out how to grow Methi indoors

https://cooklikececilia.com/Growing-Methi-indoors-without-soil

Bhing Amotik Curry


Bhing Amotik Curry meal

Bhing Amotik Curry

Ingredients

  • 1 Bhing (Herring, Hilsa, Pala)
  • 1 small onion
  • 1” pc. Ginger
  • 2 green chillies

Grind to a Paste

  • 8 to 10 Kashmiri Chillies
  • 3-4 tbsp. coconut powder
  • 1 tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • ¼ tsp. turmeric powder
  • 1 small onion
  • 5 flakes garlic
  • A lemon sized ball tamarind

Method

  1. Descale the fish, slit from head to tail from the side to open in two horizontal  halves. 
  2. Cut each half in the center vertically into two and slice each strip diagnonally into wedges. 
  3. As this a thorny fish, cutting in this manner keeps the bones long enough to remove easily when eating. 
  4. Wash the fish well, apply a little salt and set aside.
  5. Grind the masala to a smooth paste. 
  6. Shred the ginger, slice the onion and slit the green chillies. 
  7. Take a vessel and add the ginger, onion and green chillies
  8. Add a tsp. of salt and squeeze together to extract the flavours. 
  9. No oil is required for this curry. 
  10. Add the masala with the masala water and adjust consistency of the curry (we like it thin).
  11. Place on heat and bring to a boil. 
  12. Reduce flame and simmer 10 minutes. 
  13. Add the fish and shake the vessel so the fish pieces settle and do not overlap each other. 
  14. Increase flame, bring to a boil, reduce flame and simmer 10 minutes till oil appears on the surface and the curry appears glossy.
  15. Switch off and serve hot with steamed rice.

Potato Chops


Potato Chops

I remember years ago my East Indian friend & colleague telling me that in an East Indian household a Sunday lunch is incomplete without Potato Chops. While growing up we enjoyed Potato Chops often as my mother made them frequently. Can’t say it is a mangalorean dish but certainly due to the East Indian influence of neighbours and friends, perks of being raised and growing up in a cosmopolitan city like Bombay (now Mumbai).

Potato chops is something me and my family relishes anytime! The mince filling can be made with Beef, Chicken or Lamb mince. A finely chopped carrot may also be added to the mince. It is quite versatile and can be served as a starter, snack, appetizer or with any main meal or in a sandwich! Make a large batch and freeze some so you can just fry and serve quickly in case of unexpected guests. If freezing make sure to line them up on a tray and transfer to boxes or ziploc bags once frozen.

Potato Chops

Ingredients

For potato coating:

  • ½ Kg. Potatoes
  • 1 tsp. salt, or to taste
  • 1 tsp. sugar (optional)
  • 1 tsp. butter (optional)

For meat filling:

  • ½ Kg. Beef, Lamb or Chicken Mince
  • 2 medium onions
  • 1 large tomato
  • 2 green chillies
  • 1” pc. Ginger
  • 3 flakes garlic
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • ½ tsp. turmeric powder
  • ½ tsp. garam masala powder
  • ½ tsp. black pepper powder
  • 1 tsp. Salt or to taste
  • 1 tbsp. ghee
  • Egg & bread crumbs for coating the chops
  • Oil for shallow frying

Method

  1. Wash mince & drain.
  2. Boil potatoes for ½ hour till tender, peel and mash well adding salt, sugar and butter. 
  3. Chop finely, onions, tomato, ginger, garlic, green chillies, mint & coriander leaves.
  4. Heat 1 tsp. ghee in a pan
  5. Add the chopped onions, saute for a minute
  6. Then add the ginger, garlic, green chillies an fry till onions are light brown. 
  7. Add the tomato and saute till tomatoes turn soft. 
  8. Add the mince, salt and saute the mince till it changes color and liquid evaporates. 
  9. Add the turmeric, pepper and garam masala powders and mix well. 
  10. Add ¼ cup hot water, stir, bring to a boil, cover and cook 30 minutes on medium flame till mince is tender, stirring in between. 
  11. Add the mint and coriander leaves and cook till mince is dry and water has evaporated completely. 
  12. Take off flame and leave to cool.

To make the potato chops:

  1. Take a large lemon sized ball of potato mixture, flatten on the palm of your hand
  2. Put a tbsp. of mince mixture and bring the potato edges over the mince to cover and form a round shape, then flatten a little. 
  3. Coat with beaten egg
  4. Roll in bread crumbs. Thus make all the potato chops.

To fry the chops:

  1. Heat a pan, add 2 tbsp. oil, just a little more than you would need to coat the pan. 
  2. When heated, place the chops on the pan without crowding and fry on medium low till brown on both sides. 
  3. Make sure you don’t add too much oil or keep the heat high as the chops are likely to break when frying.

Pancakes


What is Pancake Tuesday?

From Wikipedia

Shrove Tuesday or Pancake Tuesday or Pancake Day is the day in February or March immediately preceding Ash Wednesday (the first day of Lent), which is celebrated in some countries by consuming pancakes. In others, especially those where it is called Mardi Gras or some translation thereof, this is a carnival day, and also the last day of “fat eating” or “gorging” before the fasting period of Lent.

This moveable feast is determined by Easter. The expression “Shrove Tuesday” comes from the word shrive, meaning “absolve.[1] Shrove Tuesday is observed by many Christians, including AnglicansLutheransMethodistsand Roman Catholics,[2] who “make a special point of self-examination, of considering what wrongs they need to repent, and what amendments of life or areas of spiritual growth they especially need to ask God’s help in dealing with.”[3]

As this is the last day of the liturgical season historically known as Shrovetide, before the penitential season of Lent, related popular practices, such as indulging in food that one gives up for the upcoming forty days, are associated with Shrove Tuesday celebrations. The term Mardi Gras is French for “Fat Tuesday”, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday.

PANCAKES    (Mais Recipes)          

Ingredients

  • 1 cup basmati rice
  • ½ cup boiled rice (optional)
  • Salt to taste
  • 2 cups fresh coconut, grated
  • 1 cup jaggery, grated (or as per taste)
  • 6 cardamoms, powdered
  • Or 1 tsp. vanilla essence

Method

  1. Wash and soak rice for 4 to 6 hours. 
  2. Grind to a fine paste. 
  3. Add salt and reserve. 
  4. Mix the coconut and jaggery and cook till blended. 
  5. Add cardamom or vanilla essence and let it cool. 
  6. Heat a griddle and smear with oil. 
  7. Spread two ladles of batter and rotate the griddle to spread the batter evenly and cover. 
  8. When the pancake is cooked, turn the pan on a flat plate. 
  9. Place a tablespoon of the coconut/jaggery mixture at one end of the pancake, fold in the sides and roll.

To prepare instant pancakes with all purpose flour

  • 1 cup flour (maida)
  • 1 egg, Salt to taste
  • Sieve the maida.
  • Make a well in the centre and add the egg, salt and enough water to form a thin batter.
  • Beat till smooth and no lumps remain.
  • Set aside for ½ an hour.
  • Heat a frying pan, brush with oil and spread 1/3 cup batter to coat the pan evenly.
  • Cover and cook for 2 to 3 minutes.
  • When the pancake is cooked, turn the pan onto a flat plate.
  • Repeat as above with the coconut/Jaggery filling

Beef Olives


Beef Olives

Beef Olives or Beef Rouladen (Roulade singular) is typically bacon, onion, etc. wrapped in thinly sliced beef, pan seared and then cooked in a tomato & wine based gravy till tender. Mildly spiced (only pepper has been used), yet delicious and flavourful due to the use of fresh ingredients.

Beef Olives / Beef Roulade / Beef Rolls

Ingredients

  • ½ Kg. Beef Steaks, cut into thin slices
  • 1 pkt. Bacon (250 gms) (Pork or Beef Bacon)
  • 1 large Onion cut into thin slices
  • 1 large Potato (optional) cut into thin slices
  • 1 large tomato (optional) cut into thin slices
  • 4 to 5 garlic cloves sliced fine
  • Fresh mint or thyme leave, as required about 2 tbsp.
  • Corainder leaves, as required about 2 tbsp.
  • 1 tbsp. pepper powder

For gravy:

  • 2 medium chopped onions
  • 5 to 6 small whole onions
  • 2 carrots cubed
  • 1 Potato cubed (optional)
  • 1 cup beef stock
  • 1 cup Tomato pasata or fresh tomato puree (I have used tomato paste)
  • 1 cup red wine (or 1 cup grape or cherry juice)

To assemble the Beef Olives:

  1. Cut the steak slices into strips of 3” x 6” or 3” x 8” depending on your requirements. The butcher would cut and flatten the steaks if requested. If not flatten and beat at home with a steak hammer or a pestle
  2. Wash and drain well squeezing out all water.
  3. Take a strip of beef and sprinkle some pepper powder, then place a bacon slice followed by onion slice and potato and tomato slice if using. Sprinkle some garlic, mint/thyme and coriander leaves.
  4. Roll the beef strip tightly and secure with string or toothpick.
  5. Fry the rolls in a tbsp. of oil on high heat till they change colour. 
  6. Reduce heat, turn and brown on all sides.
  7. Remove and set aside.

To make the Gravy:

  1. Take deep pan and add 2 tbsp. oil and fry the chopped onion. 
  2. If any bacon or onion and pepper powder remains from the olives, add to the pan and sauté till onions are light brown.
  3. Add the pasata, stock and wine, adjust seasoning.
  4. When it begins boiling, add the browned olives, and the whole onions, carrot and potatoes.
  5. Bring to a boil, reduce flame and cook covered for 30 minutes.
  6. Open the pan and stir and continue cooking for another 15 minutes or till meat is done and the sauce thickens.
  7. Transfer the rolls to a serving dish, remove string or toothpicks, and pour the vegetable and sauce over the meat. 
  8. Enjoy with warm buttered bread or rolls, crusty bread or even with steamed rice.

%d bloggers like this: