Beef Dum Ka Pasanda#SundayFunday

This is beef undercut cut in thin steaks! It's creamy delicious and yummy dish.

Ingredients
½ kg Beef Pasanday /Sirloin Steak Slices
1 Tablespoon Raw Papaya paste
Raw papaya 1 tbsp grinded
Tablespoon Ginger garlic 1 tbsp
1 Teaspoon Level Salt
1½ 
Teaspoon Red Chilly powder 
¼ Teaspoon Turmeric powder
Teaspoon Garam Masala powder 
1 Cup Yogurt - whisked 
½ Cup Ghee/Oil 
To Grind  
10 -12 Almonds 
1 Tablespoon Desiccated Coconut
Tablespoons Birista   
For Serving
1 Cup French Fries
1 Medium Tomato  - Slices
Lemon juice 
For Garnishing as required 
Coriander leaves, green chilies, mint leaves
Method
Marinate pasanday with raw papaya, ginger garlic for 30 minutes, beat yogurt, add in all the seasonings, brown onion, mix well, rub in pasanday. 
Heat ghee, arrange the  pasandas in a single layer, cover and put on dum till done. Garnish with chopped greens, serve with fries, tomato and lemon slices. 
Labels: Beef, Steaks, Sunday Funday, Main Course

Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder
½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method
In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 
Then add the sugar and  cups milk let this cook till the carrots are softened and are fully cooked.
Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.
Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.
Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday
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  • Eggnog Carrot Kheer from Sneha's Recipe
  • Eggnog Cookie Bars from Karen's Kitchen Stories
  • Eggnog Mini Flans from Mayuri's Jikoni
  • Eggnog White Russian from A Day in the Life on the Farm
  • Family Style Eggnog from Palatable Pastime
  • Homemade Eggnog from Amy's Cooking Adventures
  • Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Masala Shrimps With Cheesy Grits#SundayFunday

    Creamy, cheesy grits, and succulent shrimps...and that masala sauce! yum yum! You will love this twist... Indo American recipe.
     
    Serves 4
    Ingredients

    For The Prawns Marination
    250 Grams Jumbo Prawns / Shrimps- fresh or frozen and thawed, peeled, tails on
    ¼ Teaspoon Turmeric powder
    1 Teaspoon Lemon Juice
    ¼ Teaspoon Red Chilly powder
    ¼ Teaspoon Garam Masala powder
    Salt to taste
    1 Tablespoon Oil
    For The Gravy 
    4 Cloves Garlic - minced
    1" Piece Ginger - minced
    1 Teaspoons Red Chilly powder
    ½ Teaspoon Paprika powder
    1 Teaspoons Coriander powder
    ½ Teaspoon Cumin powder
    ¼ Teaspoon Turmeric powder
    ¼ Teaspoon Garam Masala powder
    2 Tablespoons Oil
    1 large Onion, finely chopped
    2 tablespoons tomato paste
    3/4 Cup chopped ripe tomatoes
    ½ Teaspoon Sugar
    2 Tablespoons Chopped Coriander Leaves
    For The Grits
    2½ Cups Water
    ½ Cup Milk
    ¾ Cup Regular Grits / Polenta ( not instant)
    2 Tablespoons Heaped Butter
    50 Grams Grated Cheddar Cheese

    Method
    Marinate the prawns with all the given ingredients.
    Cover and refrigerate it for for 20 minutes, while we prepare the rest of the ingredients.
    To Sear Prawns
    In a pan heat a tablespoon of oil in large over medium-high heat arrange the the prawns with all the marinade. Cook until a light charred crust forms on the bottom, for just 2 to 3 minutes, then flip and cook again for just 2 minutes on the this side too. Remove them to a bowl and set aside.
    Make The Gravy
    In a small bowl mix together garlic, ginger, paprika, coriander, cumin, turmeric and garam masala with ¼ cup water and keep this aside.
    In the same pan heat a another heaped tablespoon of oil s over medium-high heat add the onions and green pepper to the skillet, along with a generous pinch of salt, and cook, stirring occasionally, until the onions just start to brown. 
    Now, add the garlic-spice mixture to the pan, along with tomato puree and tomatoes. Stir together well, and keep stirring until the whole mixture comes together. Then cook for another 5 minutes until the tomatoes turn almost mushy and oil surfaces.

    Season with sugar and kosher salt. Add a cup of water, and simmer gently for 5 minutes, covered. Add the shrimps in the gravy and let it simmer for just a minute. Switch off the flame and stir in coriander leaves. and serve over grits.
    To Make  The Grits
    Bring water and milk to a boil , add in the salt and mix it well. Pour in the grits, give it a good stir and let it back to a boil. Reduce the flame to low cook covered for 15 minutes, stirring after every 3 to 4 minutes to make sure the bottom isn’t burning. Now add in the butter and cheese cheese, season with freshly ground black pepper and serve immediately. Or else flatten this into a greased baking tray and
    Occasionally bringing the mixture up from the bottom and loosening from the sides.
    After about 5-7 minutes it forms a soft mass that pulls from sides, turn off the flame.
    Spoon out polenta onto a serving plate. 
    Serve it with the prawns & gravy. Enjoy this dish, taste awesome!! Makes a filling and delicious meal.
    Labels: Polenta, Grits, Shrimps, Prawns, Sunday Funday, Main course, International Cuisine, Gluten free, Seafood/Fish

    Recipes using Ground Corn:Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
    For Sunday Funday

    Herbed Cheese Scrolls#BreadBakers


    These Herb, and Cheese Scrolls are bursting with amazing savory flavor and are surprisingly easy to make from scratch. I have made these some many times for hi tea party. You can use an egg wash or just milk wash.

    Ingredients
    3 Cups All Purpose Flour
    1 Tablespoon Baking powder
    50 Grams Salted Butter
    2/3 Cup Milk
    1/3 Cup Water
    1 Cup Grated Cheddar Cheese
    ½ Cup Grated Parmesan cheese
    ½ Cup Fresh Parsley - chopped
    ½ Cup Fresh Basil - chopped
    1 Teaspoon Dried Tarragon
    1 Teaspoon Dried Oregano
    1 Teaspoon Dried Rosemary
    15 Grams Extra Butter - for brushing the dough
    1 Egg yolk + 2 Teaspoons Water - for brushing the scrolls
    Method
    Sieve the flour and baking powder in a bowl. Rub in butter. Make a well in the center, add in milk and water and mix to form a dough.
    Combine cheddar and parmesan cheese and dried herbs in a bowl.
    Take the dough on a floured surface and roll out to a rectangle.
    Spread butter on top of dough using a brush. 
    Then spread the cheese mixture.
    Start to roll up dough from the short end
    into a tight roll.
    Cut into equal sizes. 
    Arrange cut-side up in a greased and lined baking pan.
    Combine yolk and water or use milk to brush over the slices.
    Bake in a preheated at 210°C for 25 minutes or until golden.
    Serve warm. They are delicious, very satisfying and an absolute crowd pleaser.
    Labels: Scrolls, Bread, Bread Bakers, Fresh Herbs, Cheese, Dried Herbs, Eggless, Appetizer, International Cuisine

    Laminated Dough - Bread Bakers - December 2023 Blurb HTML: #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.

    BreadBakers

    Mofo Gasy/Madagascar Yeasted Pancakes#EatTheWorld

    Mofo Gasy (pronounced as muf gas)means "Malagasy bread", is a traditional breakfast from Madagascar, the large island off the southeast coast of Africa. It's also a common street food served as breakfast along with coffee/tea. Mofo gasy can also be made with coconut milk. Variations of the recipe occur based on the regions of Madagascar. On the coast, this bun is made from coconut milk and is known as mokary voanio or mokary coco. Mofo gasy is prepared with sweetened rice flour batter which is yeasted and cooked in greased circular moulds which ressembles quite like our own appe/aebleskiver pan.

    Recipe Source Youtube
    1 Cup = 250 Ml
    Ingredients
    2 Cups + 2 Tablespoons RiceFlour
    ¼ Teaspoon Instant yeast
    2 Tablespoons Granulated Sugar
    2 Tablespoons Freshly Grated Coconut
    1 Cup Coconut Milk
    I Egg
    Oil /Desi Ghee as required

    Method
    Take a cup of water in a pan, add the 2 tablespoons rice flour, bring boil and cook until they turns as a thick paste, switch off the flame. Let the rice paste cool completely. In a large bowl add the rice flour, cooked rice paste, instant yeast, sugar then add the coconut milk and mix everything with your hand until it turns semi thick batter.
    Keep it in warm place to ferment / doubles in volume for 3-6 hours. Once the batter ferment/doubles in volume, mix the batter well. Beat the egg, add this to the batter, mix well.
    Heat an aebleskiver/appe pan over low heat.
    Brush the cavities with the desi ghee/oil. Add some batter in each cavity till its full. Cover the pan and let the pancake cook for 2-3 minutes. Take the lid off and turn each bread over and let it cook till done.
    Remove from the cavity and place the mofo gasy in a plate.
    Repeat steps 8-12 using the remaining batter. 
    Serve the mofo gasy with maple syrup, honey or icing sugar drizzled over it, with hot coffee or tea.
    These are soft and delicious

    Labels: 
    Yeasted, Pancakes, Appe Pan, Madagascar, International Cuisine, Coconut Milk, Rice flour, Gluten free, Eat the World, Breakfast, Sunday Funday
    Join us as we Eat the World!!!


    Check out all the wonderful Madagascan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
    Sending this to Sunday Funday too.    

    Baked Nevri/Neouri/Nevreos/Sweet Puffs#SundayFunday

    These half-moon/ crescent shaped sweet puffs, are filled with sweet filling of rawa, coconut and mixed fruits. Nevris are deep fried pastries a traditional East Indian recipe but these are baked not fried. These turn out great and do not give you the guilt feeling when enjoying these traditional Christmas Sweets!

    Makes Around 22 Nevris
    Ingredients
    For The Dough
    300 Grams All Purpose Flour
    Salt To Taste
    2 Tablespoons Sugar powder
    2 Tablespoons Desi Ghee - melted
    For The Paste / Satta
    4 Tablespoons Ghee - at room temperature
    Water As Required
    2 Tablespoons Level Rice Flour
    For The Filling
    200 Grams Fine Rawa / Semolina
    50 Grams Desiccated Coconut - optional
    150 Grams Sugar powdered or to your taste
    1 Tablespoons Khus Khus / Poppy Seeds
    ¼ Teaspoon Nutmeg Powder
    5 Tablespoons Rose Water
    25 Grams Raisins - chopped
    25 Grams Cashew Nuts - chopped
    2 Tablespoons Desi Ghee
    A Pinch Salt

    Method
    For The Filling
    Dry roast the rawa, khus khus and desiccated coconut till it releases a roasted aroma ( do not brown it). Remove this on to a bowl. In the same pan heat the ghee fry the nuts and raisins for a minute. Add the roasted ingredients and fry for 3 -4 minutes on low flame and till releases an aroma. Switch off the flame. Add the nutmeg and sugar powder and rose water. give it a good mix. Keep aside to cool.
    till all is well combined
    As the filling is cooling, let's make the dough.
    In a large bowl sieve the flour. Add the ghee, salt and sugar, with your fingertips incorporate into the flour until it resembles fine crumbs. Then gradually add in little little water at a time to make a soft dough. Cover with a damp cloth and keep aside for at least 30 minutes to an hour.
    Let's make the Paste/Satta
    In a small bowl add ghee. Mix the ghee with your palms to make it creamy. Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.
    Let's get back to making the Nevries
    Divide the dough into small balls and divide it into equal parts. Divide the dough in same size balls... you should make balls in multiples of 3.   
    Roll 3 balls into a medium small chapati. We required 3 chapati's for one batch. Cover the rest of the balls while you are rolling the first one into a circle. Slightly flour these and carefully set them aside. 
    Take one and then apply the a thin layer of paste/satta on it evenly one then place another chapati on top again apply paste/satta.
    Then again place a another chapati and apply a thin layer of paste/satta on the chapati and roll these into a tight roll to form a long roll (log shaped).
    Cut into 1½ - 2" big pieces and keep covered with a damp cloth.
    Then take each piece and place the cut side as shown in the pic.
    Lightly press it down
    roll to make a thick circle. Place a tablespoon or two of the filling, fold it, brush the edges with water. 
    The press it edges well or press down the edges with a fork. Place in a baking sheet lined with parchment paper or silpat. Set aside and cover with a damp cloth. 
    Continue the above with the remaining pieces. 
    When the tray is full brush the top with milk.
    Bake in a preheated oven at 180°C for 30 minutes. After 15 minutes of baking change the sides of the tray. When they are baked the edges with brown slightly then keep both the elements on ( top and bottom) and bake for an additional 5 minutes only. 
    Cool them completely and store in an airtight container.
    These nevries/sweet puffs are amazing.
    My Notes
    Any leftover filling can be refrigerated for a couple of month. When ready to used, bring it to room temperature. 
    Labels: Nevries, Sweet Puffs, East Indian, Baked, Christmas Sweet, Sunday Funday, Karanji
    Christmas Bake

    A Lemon Kissed Gingerbread Bundt for An Icelandic Christmas Tradition by Culinary Cam    
    Chocolate Chip Pie by A Day in the Life on the Farm  
    Czech Christmas Bread by Karen's Kitchen Stories  
    Holly Jolly Triple Chocolate Cookies by Amy's Cooking Adventures  
    Iced Eggnog Chewy Spice Cookies by Faith, Hope, Love & Luck Survive Despite A Whiskered Accomplice Krestkransjes, Dutch Christmas Cookies by Mayuri's Jikoni