Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 
Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 
½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves
Whole Spices
10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.
Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.
Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal
Soup Swappers: Comforting Stews

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Salmon Burger With Cocktail Sauce#FishFriday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂 
Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One

150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.
Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only. 
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.
Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.
Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.  
Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,
sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month  is Salmon and our host of the month is Sue of Palatable Pastime.  

Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm

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Grilled Pork Chops In Homemade Pomegranate Molasses#Improv

Pomegranate Molasses or Narsharab is an Azerbaijani seasoning prepared by cooking the Pomegranate juice to thick tarty syrup. 
This pomegranate molasses has no sugar or added preservatives. You can also check this Pomegrante Raisin Sauce which is delicious.

Makes 200Ml Molasses 
5 Large Pomegranates - cleaned

Will give you - 900 Ml to 1000 Ml Pomegranate Juice
Place the cleaned pomegranate in a pan, cover and cook for 10 minutes on low flame. 
When it softens, switch off the flame and cool.
Place it in a blender jar blend it for a minute. 
Strain the juice with a cheese cloth,
squeezing the cloth well to extract all the juice.
Place this back into the cleaned sauce pan, bring this juice to a rolling boil on high flame, stirring.
Once it comes to a rolling boil reduce the flame to low and
cook till it reduces to 1/3 or thickens to thick but flowing saucy consistency it too around an hour or so to reduce. Strain the mixture to remove the scum.
Let this cool completely after 2 hours it till thicken a little more. I added a drop or two red color to the juice, this is optional.

Cool and store in a soft squeeze bottle and refrigerate
Can use this for meats or salad etc.
Grilled Pork Chops
600 Gram / 5 Pork Chops skinless and fatless
.1½ Tablespoons Pomegranate Molasses
1 Tablespoon Honey
2 Large Cloves Garlic - grated
¾ Teaspoon Mustard Powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Extra Light Olive Oil
To Garnish / Serve
Fresh Mint
Pomegranate Molasses
In a large bowl add in the olive oil, pomegranate molasses, honey, garlic, mustard, chilly flakes, black pepper and salt whisk it well to combine. Take each pork chop and dip it in the prepared marinade and rub it the marinade on it. 
Place all these in a single layer in a container and refrigerate it overnight. The next day place the chops in a pressure cooker arrange them in a single layer. Add all the marinade and wash the dish/container with a cup of water. Cover the cooker and keep it in high flame take one whistle then reduce the flame to medium low, keep it for 7 minutes. Then again increase the flame to high take 4 whistles switch off the flame let the cooker cool completely. 
Open the cooker, dry all the liquid and keep turning the chop till they are fried and releases it own oil. 
To serve in a platter. Dollop a tablespoon or two of the Labneh on the platter. Arrange the pork chops on it. Sprinkle fresh mint, drizzle with pomegranate molasses. 
Serve with Pickled Radish and lettuce, onion and cherry tomatoes salad, drizzle some pomegranate molasses on the salad. Enjoy these juicy and fall off the bone pork chops. Super delicious.
Labels: Pork Chops, Homemade, Pomegranate, Molasses, Grilled, Main course, Side Dish, Improv Cooking Challenge, International Cuisine

October Improv Cooking Challenge

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Tangzhong Loaf With Cinnamon Sugar Topping#BreadBakers

This is a buttery soft, bread. The cinnamon sugar and butter topping adds a fantastic flavor and richness to the bread. You will love this bread.

For The Tangzhong/ Yudane Dough 

20 Grams All Purpose Flour 
100 Ml Milk For The Dough
For the Bread Dough
40 Ml Lukewarm Milk 
1 Teaspoon Instant Yeast
280 Grams Bread Flour
1 Egg
1 Tablespoon Milk Powder 
2 Teaspoons Caster Sugar 
1 Teaspoon Salt 
30 Ml Whipping Cream 
25 Grams Unsalted Butter
For The Topping
2 Tablespoons Softened Butter
½ Teaspoon Cinnamon Powder
2 Teaspoons Caster Sugar

For The Yudane Dough/Tangzhong
Bring the milk to a boil and then pour the flour and mix it well it forms a dough. Cling wrap it so that a skin is not formed. Keep it aside to cool.
In a another bowl add the yeast, milk, sugar and mix well, keep it aside till it froths/bubble.
In a large mix bowl add the egg , salt, whipping cream and the yudane dough, mix well. Add in the yeast mixture and again give it a good mix, then add in milk powder and flour, knead to form a soft dough. Take this on to work surface and knead well. Then add it the butter and stretch fold till the dough is smooth and soft. 
Keep this in a oiled bowl and let it double in volume.
Deflate the dough and divide into four equal parts. Roll it into a ball and let it rest for 15 minutes.
Grease the bread pan with butter well and keep aside.
Take one ball and keep the other covered. Flatten it with a rolling pin into a oval shape 
Overlap the long end 
on each other- like this then 
Lightly flatten it with a rolling pin then roll it into a roll and place it into greased pan. Same way work the other dough.
Cover the pan with let it again double in volume.
For The Topping
Mix the caster sugar and cinnamon powder , keep aside
In a piping bag add the softened butter. Snip the bag a little
with a scissor.
Give slight cut on each of the bread. 
Pipe the butter on each of the cuts.
With a spoon place the cinnamon sugar on the butter.
Bake in a preheated oven at 190°C for 20-25 minutes. 
When it's out of the oven, brush the bread with butter.
Cool it a little, un mold and keep it on a cooling rack.
Slice & Enjoy!!
Labels: Breads, Bread Bakers, Tangzhong Method, Egg, Cinnamon, Japanese
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Tangzhong Breads, a theme chosen by Karen from Karen's Kitchen Stories.

And don’t forget to check out all the amazing breads baked by our talented bakers ~

Easy Cinnamon Rolls from The Wimpy Vegetarian
Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
Japanese Chocolate Milk Bread from Passion Kneaded
Japanese Milk Bread Buns from Ambrosia
Japanese Milk Bread Rolls from A Day in the Life on the Farm
Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
Sourdough Pumpkin Babka from Zesty South Indian Kitchen
Tangzhong Kolaches from A Messy Kitchen
Tangzhong Loaf with Cinnamon Sugar Topping from Sneha's Recipe
Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
Tangzhong Sourdough Bread from Food Lust People Love

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