Vindaloo Red Masala Pork Chops - East Indian

Pork chops for my lunch today, a complete, scrumptious and delicious meal. These are pan fried with on extra oil. A must try recipe.

Ingredients

5 Pork chops

2 Tablespoon Level Vindaloo Masala - Homemade
1/2 Teaspoon Level Garam Masala powder - Homemade
10 Cloves Garlic - chopped
1 Inch Piece of Ginger - chopped
1 Tablespoon Lemon Juice
2 Tablespoons Vinegar or according to taste
1 Tablespoon Oil
Salt to taste
1/2 Cup water

Method

Cut the skin cut / fat of the chop and lightly flatten them with a steak hammer - see pic above.

Wash the chops well and drain them. Then rub salt into the chops and place them in a colander for 10 to 15 minutes. In the meanwhile let's grind the paste.

Grind all the above ingredients to fine paste. Keep aside.

Wash the chops again in fresh water and pat them dry. Take each chop and rub the ground vindaloo red masala paste on to each very well.. Place the marinated chops in flat container and keep it overnight in the refrigerator. 

Arrange the chops in a single layer with 1/2 cup water and on high flame take one whistle. Reduce the flame to medium low and let it cook for 10 minutes . Switch off the flame. 

Let the cooker cool completely. In case you find that there is any gravy still in the pan then on high flame dry out the gravy( I did this step) The chop should dry yet juicy. 

In the same pan you  will  see sufficient oil has been released , remove the chops on a plate and fry them two at a time in the same oil. 

Saute veggies , like broccoli, colored bell peppers, baby potato, cherry tomatoes ( these cherry tomato beauties are from my kitchen garden)  and some onions rings. 

Enjoy them on a bed of Jeera Rice and saute veggies.. Yummm... Yummm.

Labels : Pork, Pork Chops, Vindaloo Masala, East Indian, Pan Fried

Homemade Cream Style Corn

This homemade cream-style corn is naturally sweet, delicious and it is so easy to prepare. This recipe is made with fresh corn and simple seasonings. 

It's a pleasure to make your own cream style corn and enjoy eating a fresh version of this classic dish.

Yields: 1 Tin (14 oz) 

Ingredients

1.1/2 Cup Heaped Fresh Corn
2 Tablespoons Butter
1/3 Cup Water
2 Teaspoons Granulated Sugar
1 Tablespoon Heaped  All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon coarsely ground Black Pepper
1  Cup Milk
Method 
Remove the husks and silk from the ears of corn and rinse well.  Stand an ear on on a wide bowl or plate and with a sharp knife, cut downwards through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp. 

Melt the butter in a large skillet / pan over medium heat. Add the corn and juices, the water and sugar. Cook, stirring, until the corn is tender and the water evaporates. Stir in flour and saute for a minute or two then add the 2 tablespoons water, blending well so that no lumps are formed. 

Gradually add the milk, stirring constantly till a smooth mixture is formed . Cook for about 2 to 3 minutes. Once your homemade creamed corn is thickened, you can season it with salt and pepper, and it's ready to serve!

  

Cool and store in a airtight container in the freezer.  

Your  homemade cream style corn is ready to use.  

My Notes :
If you want to make it more richer then add one cup of heavy cream. Cook this for about 5 minutes more or until it's how thick you would like it.

Labels : Homemade, Cream Style Corn, Milk, Corn kernels, Healthy, Vegetarian

Healthy No Oil Or Butter Pumpkin Basil Soup#Soupswappers

This is a warm soup, taste just delicious, no oil or butter. The basil leaves in this soup renders a beautiful and delicious aroma to it, I should lifts this soup to another level.

I, try to avoid using oil or butter to make a soup. For me a soup is something that is healthy and should have the natural flavor and taste of the veggies that are used to make it.

When I made this soup without oil or butter, was, apprehensive to serve my guest, whether he would like it or not. But,  he was so happy to have this flavorful soup. Took a second helping too.  Now this has become our family favorite. Do give this a  try and I am sure you too will love it.

This goes to our soup swappers event for this month our Host is Sally of Bewitching Kitchen , the theme is Say Goodbye to Winter. 

Serves 4 to 5
Ingredients
300 Grams Red Pumpkin - cut into small pieces
1 Cup Packed Basil Leaves
1 Small Onion - roughly chopped
4 Cloves Garlic - minced
1 Teaspoon Curry Powder
Salt to taste

Method

In sauce pan add 5 - 6 cups of water, add the pumpkin pieces, onion,  garlic and basil leaves, bring this to a rolling boil, cover and let it simmer till the pumpkin is soft, mushy and the broth  reduces . Cool it and then blend it. Pour it back into the same pan add the curry powder and salt to taste, if the soup is too thick add water accordingly. Bring it to a boil and serve warm. Enjoy this perfect winter soup.

Labels : Soup, Healthy, No Oil Or Butter, Soup Swappers, Red Pumpkin, Basil, Curry powder

An InLinkz Link-up

Butter Garlic Sauce With Saute Veggies Sizzler Platter#Fishfriday

For my birthday hubby took us out for a day and treated us to his office colleagues favorite fish joint in town. We had variety of fish / seafood dishes but the one that we really enjoyed was the butter garlic crabs. 

From that time this was on my to do list. Here is a copy cat recipe of the Butter Garlic Crabs. I, should say better than what we had, because at home you make better quality, eat with your hands and enjoy it much better.

Today is third Friday of the month. On this day we post our fish recipes for Fish Friday Foodies . Our host of the month is Paula Begley and the theme is " We're So Crabby ".

Ingredients
6 Fresh Live Crabs
1 Tablespoons Minced Garlic
Salt to taste and Pepper powder to taste
75 Grams Butter
2 Tablespoon All Purpose Flour
1 Cup Stock Water  of the boiled crabs
1 Cup Fresh Cream
For the Veggies
1 Boiled Corn - cut into two
A Few Carrot Sticks - parboiled
A Few Cauliflower Florets - parboiled
A Few Small Button Mushrooms
2 Tablespoons Butter
Salt and Pepper powder to taste

Method

Wash and scrub the carbs well, separate the hard top body of the crab and  clean them.  

In a large pot ,  add 2 cups of water and the  crabs and bring it to a boil, keep stirring the crabs up side down in boiling water. Cook the crabs until they are red, approximately 7 to 10 minutes, and then let crabs cool to the touch.

Drain out the stock in a bowl.

Place the sizzler plate on high flame to heat it very very hot.

In a deep skillet, melt the butter and add the garlic and saute it for a minute add the flour and saute till it releases an aroma.  Add the stock and keep stirring it  form a smooth and lump free paste.  Now add the seasoning like salt and pepper. mix it well and then add the cream, when cream just comes to a boil take off flame.  Keep 2 to 3 tablespoons of the sauce aside for the veggies and place the crabs in the butter mixture and toss it to coat them. 

In another skillet heat 2 tablespoons butter add the mushrooms first and saute them for a minute and rest of the veggies and toss them well into the butter, add the seasoning like salt and pepper. Mix well.

Now the sizzler is hot, place cabbage leaves or banana leaves (I used banana leaves).  Place the crabs and the veggies at the side.   Pour remaining butter suace from skillet onto the crabs before serving. The reserved sauce on to the veggies and enjoy ..... delicious and yum!!

Labels: Vegetables, Crabs, Shellfish, Butter, Garlic, Main course, Sizzler Platter, Fish Friday, Seafood/Fish

An InLinkz Link-up

Glazed Cherry Coconut Cake#BundtBakers

My husband Delhi office colleagues every Christmas ask him for a Christmas cake.  So this time when they had a meeting in Mumbai, my husband asked me to bake a cake for them to  share with his  Delhi office colleagues.  

Sending this Glazed Cherry Coconut Cake for this month bundt bakers event. I am host of this month event. 

Ingredients200 Grams Butter
200 Grams Caster Sugar
200 Grams All purpose Flour
4 Whole Eggs + 1 Yolk
A pinch of salt
1 Teaspoon Baking powder
50 Grams Desiccated Coconut
1 Teaspoon Vanilla Essence
150 Grams Glazed Cherries - chopped
2 Tablespoons All Purpose flour -for the cherries
For the frosting1 Egg white
75 Grams Icing Sugar
50 Grams Flaked Coconut

Method  
Dredge the cherries in 2 tablespoons all purpose flour. Keep aside

Sieve the flour and baking powder.
Beat the butter and sugar till light and fluffy. Then add the eggs incorporating one at a time then add the desiccated coconut and fold in the flour and cherries.  Lightly mix the batter well. 

Grease a bundt pan well and bake at 180 degrees for 40 minutes.  When done immediately, add the topping then spread the topping evenly and again bake for 10 minutes till the top browns and a skewer comes out clean.
If the cake is browning too much on top tent it with aluminium foil.
For the frosting

Beat the egg white well then whisk the sieved icing sugar . When the cake is nearly done then spread on top then sprinkle flaked coconut and bake again for 10 more minutes till they brown on top.

Looks great... see the cheeries peeking out.

Slice and  ready to be dispatched ..

Hmm ..enjoy..

Labels : Bundt, Cherry, Bundt Bakers, Glazed Cherry Coconut Cake

Bundt Bakers Cherries Bundts #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Sneha ; Host blog: Sneha's Recipe . You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. 

Don’t forget to take a peek at what other talented bakers have baked this month:

Glazed Cherry Coconut Cake Sneha's Recipe
Bundt cake chocolate and cherries Merce`s Cake

Chocolate Covered Cherry Cake The Queen of Scones
Lemon Cherry Babka A Day in the Life on the
Mary Berry Cherry Cake Palatable Pastime
Cherry-Port Swirled Bundt Cake with Almond Streusel All That's Left Are The Crumbs l
Cherry Brownie Bundtlets Food Lust People Love
Shirley Temple Bundt Cake Cookaholic Wife
Banana Split Bundt Cake Patty's Cake
Cherries zebra bundt cake Paty Co.Candy bar

Lemon Maraschino Buttermilk Bundt Cake Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ...

Chocolate Cherry Bundtlets Sweet Sensations
Apple, poppyseed and cherry bundt cake Katinspajz

White chocolate bundt cake with blcak cherry jam Ilovebundtscakes

Vegan Whole Wheat Crackers#BreadBakers

In bread bakers this month our host Sue Lau, asked us to bake "Crackers".  Thank you Sue for hosting this month's event. 

If you are vegan then these cracker's are excellent for you to snack on. They have a hint of saltiness and are crisp. You do not require any dip or any accompaniment to snack these. They are so addictive that you will not be able to stop eating.

Made these for my vegan guest and they enjoyed snacking on them as they were busy chatting with each other. They didn't realize that they had nearly finished them. Got few to enjoy for myself. 

Ingredients
1 ½ Cups Whole Wheat Flour
1 ½ Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Oil
1 +1/3  Cup Water
Fine Sea Salt for sprinkling

Method

In a  bowl, stir together the both the  flours and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended and forms a soft dough. Wrap this dough in a cling film and keep it in the refrigerator to rest for an hour at least.

On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. 

Place dough on an greased baking sheet. 

Mark squares out with a knife, but don't cut through. 

Prick each cracker with a fork a few times, brush it water and then sprinkle salt. Keep it t again in the refrigerator to cool, for 15 to 20 minutes at least then only take the tray out to bake. These will turn nice and crisp when baked.
Preheat the oven to 180 degrees C.

Bake for 15 to 20 minutes or until crisp and light brown. When cool, remove from baking sheet and separate into individual crackers.

Enjoy these addictive vegan crackers.

These low in calorie and healthy too.

Labels : Breads, Bread Bakers, Crackers, Whole Wheat, Vegan, Healthy snacks, Low Cal, Baked

#BreadBakers

March 2018: Crackers 

Enjoy the diversity of cracker recipes this month!

• Coconut Cheese Crackers from Gayathri's Cook Spot
• Crispy Homemade Cheddar Crackers from Palatable Pastime
• Dried Fruit Crackers from Cook's Hideout
• Easy Homemade Oyster Crackers from Food Lust People Love
• Garlicky Chickpea Flour Crackers from Ambrosia
• Sourdough Crackers with Chilli and Garlic from Sonlicious
• Sourdough Crackers with Gruyère and Thyme from Karen's Kitchen Stories
• Spicy Popcorn Crisps from What Smells So Good?
• Sweet & Savory Crackers from All That's Left Are The Crumbs
• Vegan Whole Wheat Crackers from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

100% Whole Wheat Veggie Calzone#BakingBloggers

I love these Whole Wheat Calzones. They make an easy lunch box or a main course for weekend dinner, since you can prepare these in advance and freeze it.  When you want to have them just heat it in the microwave in minutes and enjoy them. 

Wrap these in a foil and place it in their lunchbox and give it with your kids as tiffin to school.

These are always made by me for a  weekend dinner,  these cheesy, full of veggies make a complete meal.

250 ML Cup Measurement
Ingredients

For Dough:3/4 Cup Warm Water
1/2  Teaspoons Rapid Rising Yeast
1/2  Teaspoon Granulated Sugar
2 Teaspoons +  2 Teaspoons Olive oil
1 Cups Whole Wheat Flour

1 Teaspoon Vital Wheat Gluten 

1/4 Teaspoon Heaped Sea Salt

1 Tablespoon Milk for brushing

For the Filling

1/2 Cup Capsicum

1/2 Cup Mushrooms

1/2 Cup Carrot

1/2 Cup Broccoli

1/2 Cup Fresh Peas

1 Medium Onion

2 Cloves Garlic

2 Tablespoons Heaped Cream Style Corn - Homemade

1/4 Teaspoon Cayenne pepper

1/4 Teaspoon Red pepper flakes

1/4 Teaspoon Italian seasoning

1/4 Teaspoon Dried Rosemary

1/2 Teaspoon Level Sea Salt

Grated Mozzarella & Cheddar cheese as required

2 Teaspoon Olive Oil

Method

For Dough:

In the bowl , combine yeast, flour, vital wheat gluten,2 teaspoons olive oil salt and sugar. Mix it well and then slowly add the water to make a soft and sticky dough ( used exactly 3/4 cup warm water ). Take this dough on to lighlty floured work surface. The remaining 2 teaspoon oil pour it into a bowl. Oil the bowl well and keep oiling your hands in and knead the sticky dough for a 20 to 25 turns or till it forms a smooth ball. Place dough in the oiled bowl, cover loosely with a towel, and let rise for 30 minutes in a warm place.
In the meantine let's make the filling

Chopperize all veggies finely and keep aside.

In a pan heat oil, add the garlic saute for a minute 

add the onions when it softens 

add the peas, carrot and broccoli, saute for a minute. Cover with a lid and cook it for 2 minutes. 

 Open the lid add rest of the veggies and seasoning saute well and let it cook again for 3 minutes. 

Now add the cream style corn and saute till all the moisture evaporates and the filling is dry. Taste for salt and seasoning if necessary adjust according to your taste.

Filling is ready.  Take off flame and let it cool.

Preheat oven to 200 degrees C for 20 minutes.

After 30 minutes you have a beautifully risen dough, deflate it on a floured surface.  

Cut into 5 equal size balls.

Roll each ball into a round circle, 1/4 inch thick 

place the filling on one side 

Top it with grated mozzarella & cheddar cheese 

Close it like a turnover 

Press the edges with a fork even a few on the top to release the air while baking. 

Keep this in a greased baking tray. Like wise make rest of them and brush them with milk. Place them in the preheated oven for 30 to 35 minutes or till golden brown and when tapped it gives an hollow sound. 

Cool them on a wire rack. 

When cooled enjoy with any dip or sauce of your choice.

These are yum!

Labels : Breads, Calzone, 100% Whole Wheat, Mushroom, Broccoli, Carrot, Capsicum, Mozzarella Cheese,  Cheddar Cheese, Baking Bloggers, Vegetarian

Here are some of the Calzone  recipe of our other #BakingBloggers

• 100% Whole Wheat Veggie Calzone by Sneha's Recipe
• All Mixed Up Calzone by Sid's Sea Palm Cooking
• Calzoni Quattro Stagioni by Culinary Adventures with Camilla
• Classic Ham and Ricotta Calzone by Palatable Pastime
• Ham and Cheddar Pretzel Calzones by Cookaholic Wife
• Loaded Vegetable Calzone by Hardly A Goddess
• Spicy Beef Curry Calzones by Food Lust People Love
• Spinach, Ricotta, and Three-Meat Calzone by Karen's Kitchen Stories
• Toddler Friendly Calzones by A Day in the Life on the Farm