Shami Kebabs#AlphabetChallenge

This is a quick & easy method of making Shami kebabs. In this boiled dal is used since it will make this easy and cooks quickly, and the flavor because of overcooking is lost if we use uncooked dal. These kebabs are so soft and delicious.

Serves 8

Makes around 15 to 16
Ingredients
1 Tablespoon Oil
½ kg Beef Mince - can use Lamb/Mutton/Chicken
125 Grams Chana Dal - soaked
1 Inch Big Piece Ginger - roughly chopped
5 Cloves Garlic - roughly chopped
6 - 8 Whole Red Chilies - do not break them into pieces
2 Medium Onion - sliced
3 Green chilies - finely chopped
1 Teaspoon Salt
1 Cup Water 
Whole Spices
2 Cinnamon Sticks - make small pieces
10 Cloves
3 Brown Cardamoms
4 Green Cardamoms
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Pepper corns
1 Bay Leaf
Other Ingredients
2 Tablespoons Coriander leaves- finely chopped
2 Tablespoons Mint leaves - finely chopped
For Frying
2 Eggs - lightly beaten
Oil as required

Method

In a pressure pan add the soaked and washed chana dal and cook till the dal is done but yet firm. Drain and keep aside.

In a same pressure pan heat oil add ginger, garlic and mince fry well on medium low flame, then add all whole spices, Kashmiri red chillies, onions, green chillies, add boiled gram dal, then fry well add salt , water and cover it with a lid and let it cook till the mince is done. Open the lid and dry up all the water. The mince should be dry and free of moisture. Cool it then grind it in small mixer jar little quantity at a time till it forms a smooth paste, Take it out on to bowl now feel for any whole spices ( because the some of the spices do not grind to a paste, however much time you will grind it) remove and discard them. Mix all well taste for salt, add finely coriander leaves and mix well.

Divide this into equal portions and roll it into a ball then flatten and make slightly thick kebabs. Smoothen the edges. Like wise make all and keep aside. At this stage you can freeze them ( see notes) .
For Frying 

Heat oil in broad frying pan.
In another bowl beat eggs add and pinch of salt and red chilly powder.
Dip each kebab in egg mixture, fry till golden on medium high flame on both sides. Serve with onion, tomato rings and sprinkle of mint leaves.

These are so soft and mouth melting, handle them gently while serving. Enjoy with green chutney or Sriracha sauce.

My Notes

At this stage you can freeze ( see notes) them in a single layer in a tray when they harden then store in a airtight container.
When you want to fry them., Dip them egg and shallow fry in hot oil. ( all is cooked so fry in hot oil) Do not thaw them or else it will disintegrate when you are frying.

Labels: Alphabet Challenge, Mince, Kebabs, Appetizer, Indian, Beef, Keto, Low Carb

Let's take a look at the other Alphabet "S recipes" being shared today.....

Blogghetti: Air Fryer Sausage Balls
Culinary Cam: Buttermilk Shortcakes with Macerated Berries
Food Lust People Love: Cheesy Sausage and Egg Casserole
Karen’s Kitchen Stories: Cold Sesame Noodles
Mayuri’s Jikoni: Schezwan Sauce
Sneha’s Recipe: Shami Kebabs
A Day in the Life on the Farm: Southern Style BBQ Shrimp
Magical Ingredients: Spanakoparatha
A Messy Kitchen: Strawberry Mint Spritzers
Jolene’s Recipe Journal: Summer Squash Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken  

Spicy Beef Mince Beer Chilli#SundayFunday

A fantastic beef mince beer chilli that pairs beautifully with a salad or baked jacket potato or potato wedges. It's packed with beans, spices, beer and beef mince. Simply the best comfort food.

Ingredients 
250 Grams Beef Mince
½ Teaspoon Cayenne pepper
1 Teaspoon Cumin powder
1 Teaspoon Smoked Paprika 

½ Teaspoon Herbs de Provence 
½ Cup Beer
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
1 Green Chilly - finely chopped
3 Tablespoons Tomato puree
100 Grams Cooked Red Kidney Beans - drained, rinsed 

350 Ml Can Beer
¼ Cup Finely Chopped Coriander leaves
1 Tablespoon Sour cream
Method

Heat oil in a frying pan. Fry the onion, stirring, until softened. Add garlic and green chilly, keep stirring, for a minute. Add mince. Cook, breaking up with a wooden spoon, until browned. Add the tomato puree, cayenne pepper, cumin and paprika powders. Cook until all until fragrant . Add in the beer. Reduce flame to low. Simmer for 15 minutes.

Add beans. Cook, stirring occasionally, for a further 15 minutes or until mixture has thickened. Season with salt and pepper and add in half of the chopped coriander leaves give it a good mix. Let is cook for a minute or two. 

Serve hot with a dollop with sour cream, sprinkle with remaining chopped coriander leaves. Serve with potato wedges.  

Labels: Beer, Beef, Mince, Spicy, Side Dish, International Cuisine, Pinto Beans, Rajma Beans, Sunday Funday

•  Beer and Smoked Sausage Corn Chowder from Karen's Kitchen Stories
•  Dirty Shrimp from A Day in the Life on the Farm
• Grilled Pork Tenderloin with Beer Marinade  from Palatable Pastime
• Spicy Beef Mince Beer Chilli  from Sneha's Recipe 
• Steak & Ale Pie  from Amy's Cooking Adventures
• Stoverij - Akin to Belgian Chili Cheese Fries from Culinary Cam

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust! 

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method 
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve. 

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

• A Day in the Life on the Farm: Chicken Pastina Soup 
• Palatable Pastime: Caldo Gallego Cubano 
• Sneha’s Recipe: Carnivore Meatzza 
• Food Lust People Love: Cecilie’s Favorite Coleslaw 
• Culinary Cam: Crab-Stuffed Ravioli 
• Karen’s Kitchen Stories: Cheesy Burger Buns 
• Sizzling Tastebuds: Classic Chickpea Hummus 
• Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup 
• Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle 
• Blogghetti: Cherry Cream Cheese Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins 
• Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

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
1 Tablespoon Ginger garlic 1 tbsp
1 Teaspoon Level Salt
1½ Teaspoon Red Chilly powder 

¼ Teaspoon Turmeric powder

1 Teaspoon Garam Masala powder 
1 Cup Yogurt - whisked 

½ Cup Ghee/Oil 

To Grind  

10 -12 Almonds 

1 Tablespoon Desiccated Coconut
3 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

• A Warm Bowl of Good Fortune: Arroz Caldo by Culinary Cam
• Beef Dum Ka Pasanda by Sneha's Recipe
• Lucky Cabbage Salad by A Day in the Life on the Farm
• Neujahrsbrezel (German New Year’s Pretzel) by Amy's Cooking Adventures
• Pomegranate Panna Cotta by Mayuri's Jikoni
• Sauerkraut Bundt Cake by Palatable Pastime
• Stir-Fried Romaine Lettuce with Garlic Chili by Karen's Kitchen Stories

Keto Wiener Beef Schnitzel#EatTheWorld

This is a easy keto/low carb Schnitzel recipe for crispy fried and seasoned beef steak.

This is a perfect recipe for one who has gluten intolerance. Using almond meal in the place of breadcrumbs, I was able to create a delicious (and healthy!) substitute for breaded schnitzel. 

Serves One
Ingredients
300 Grams One Big Undercut Beef Steak - flatten
½ Teaspoon Pink Himalayan Salt
½ Teaspoon White or Black pepper powder
½ Teaspoon Mustard sauce
1 Tablespoon Worcestershire Sauce - Sugar Free
1 Egg
½ Cup Almond Flour - to coat
Olive Oil For Frying

Method 
Lay down a  strip of plastic wrap or cloth on your kitchen countertop. Place beef piece on the plastic wrap or cloth, cover with another strip of plastic or cloth so the meat is sandwiched between two layers. Use a mallet to flatten the steak until it's ¼ inch thick. Season with salt, pepper and Worcestershire sauce. Refrigerate this for at least an hour or overnight.

When ready to fry, dip in beaten egg, then with almond flour. Pat the almond flour coating onto all visible sides of the steak, making sure there’s an even layer of coating over all the visible surfaces. Refrigerate the coated schnitzel for at least 30 minutes.
Pour oil into a skillet until it’s deep enough for shallow frying. Heat the oil slowly over medium. While oil is heating,
When the oil is hot (but not smoking or splattering), fry the coated steak until they are golden brown on both sides, for about 4 minutes per side.

After frying, set the schnitzel on a paper towel and pat them dry to soak off excess oil. Serve hot garnished with sliced cucumber and feta cheese with a sprinkle of black pepper powder. 

Labels: Eat the World, Schnitzel, Beef, Austria, Vienna, Keto, Low Carb, Almond Flour, Main course., International Cuisine, Serves One

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

Check out all the wonderful Austrian 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! 

Sugarlovespices: Mini Sacher Torte, Viennese classic chocolate cake 

A Day in the Life on the Farm: Kasespatzle 

Palatable Pastime: Frankfurter Würstchen (Austrian Hot Dog) 

Amy’s Cooking Adventures: Viennese Kaiser Rolls 

Sneha’s Recipe: Keto Wiener Beef Schnitzel 

Pandemonium Noshery: Kaiserschmarrn - Austrian Torn Pancake 

Cultureatz: Styrian Potato Field Salad

Beef Mince / Kheema With Vindaloo Masala#Improv

This has a fiery hot color and it tastes awesome. Mouthwatering and delicious, a recipe you must try. This is my mother's recipe, an East Indian dish.

Ingredients
¼ kg Beef Mince
2 Medium Onions - finely chopped
1 Large Tomato - blanched and skinned
1 Large Potato - cubed - optional
Finely Chopped Coriander Leaves for garnishing
3 Tablespoons Oil
Grind To Paste With Vinegar
3 Kashmir Chilies
3 Bedki Chillies
8 Cloves Garlic
1"Piece Ginger
½ Teaspoon Cumin seeds
¼ Teaspoon Turmeric powder

Method

Boil the kashmiri and bedki chillies in sufficient water with a tablespoon of vinegar, till they softened. Cool. Fish out the chillies and then grind with a rest of the ingredients with a tablespoon of vinegar to a fine paste. Add more water from the boiled chillies if necessary and grind to a thick paste. When this is finely ground add the tomato and grind this too along with masala. Keep this aside.

Heat oil in a vessel / pot and add chopped onions. Fry well add the tomato puree fry well add the masala paste and fry for a few minutes more.
Add mince and salt to taste, fry for 2 minutes then add the cubed potatoes with a cup of water and bring this to a boil. Cover and let it cook for 15 to 20 minutes or till done. If there is excess gravy then cook it without the lid till it is saucy. This is thick gravy dish. 

Garnish with chopped fresh coriander. enjoy this with Brun Pav or chapatis takes super yum !! 
Labels: Beef, Mince, Improv Cooking Challenge, East Indian, Main course, Vindaloo Masala

For May 2023 in Improv Cooking Challenge the theme is - Meat & Potatoes

Beef Mince / Kheema With Vindaloo Masala from Sneha's Recipe
Smoked Sausage and Potato Skillet from A Day in the Life on the Farm
Potatoes Stroganoff from Palatable Pastime

Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce#EatTheWorld

Hilachas is a popular Guatemalan dish made of cooked and shredded beef and it's simmered in a mildly spiced tomatillo sauce. This is usually enjoyed with it with a side of rice or fresh corn tortillas for a meal. This taste so good that you will enjoy it do try it and adjust the spice level according to your taste.

Serves 4
Ingredients
To Cook The Beef 
500 Gram Beef Steak - cut into slices
1 Cup Water
1 Onion
2 Cloves Garlic
1 Bay Leaf
1 Medium Ripe Tomato
Half Of A Small Onion
¼ Teaspoon Salt
Other Ingredients
1 Tablespoons Oil
3 Medium Ripe & Firm Tomatoes
3 Green Tomatoes/ Tomatillos
1 Green Pepper
3 Dried Red Chillies - deseeded or Guajillo chilies
Salt & Pepper, to taste
1 Medium Potato - peeled and chopped
2 Medium Carrots - peeled and chopped
¼ Cup Chopped Coriander / Cilantro 

Method

Place the beef, garlic, half of a small onion, cut the tomato into two and one cup water and salt in a large pressure cooker ( if you are using a saucepan then add more water accordingly to cook) and cook until the beef is very tender.
Remove the beef to a bowl, reserving the broth. When cool enough to handle, shred the beef with your fingers and set aside.
When cooled puree the broth and set aside.

Roast the green pepper, onion, tomato and tomatillos. When cooled remove the skin and puree along with dried red chillies and keep aside.

Heat the oil in a large pot over medium flame. Add the potatoes and chopped carrot sauté for a minute on medium high flame. Then add tomatillos puree and the shredded beef and the pureed the broth season with salt and pepper. Simmer for about 15 minutes.

Simmer and cook until the potatoes and carrots are cooked through, about 15-20 minutes or until the sauce thickens.

When done then add in the chopped coriander, adjust seasoning. 

Serve hot with corn tortillas or steamed rice.

Labels: Beef, Guatemala, Onion, Green Tomato, Peppers, Roasted Tomato, Main course, Eat the World   

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

Check out all the wonderful Guatemalan 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!

 

Amy’s Cooking Adventures: Fiambre (Guatemalan Salad)

A Day in the Life on the Farm: Pepian de Pollo  

Sneha’s Recipe: Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce

Gluten Free Beef Empanadas#SundayFunday

These are delicious, gluten-free empanadas made with with my homemade gluten free flour blend. They flaky and buttery, you will love these. Gluten free pastry dough is difficult to work with. It tends to crack easily but feel free to patch up the cracks or tear. 

Makes 5 - 6 Empanadas
Ingredients
For Pastry Dough
300 Grams Homemade Gluten Free Bread Flour + extra for dusting
170 Grams Salted Butter - chilled butter cut into cubes
1 Egg- beaten
½ Tablespoon White Vinegar
1½ Tablespoons Ice water or as required to make a dough 
For The Beef Filing
2 Tablespoon Olive oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic - finely chopped
½ Inch Garlic - finely chopped
1 Green Chillies - finely chopped
2 Teaspoons Heaped Red Chilly powder
Salt to Taste
¼ Teaspoon Garam Masala powder

Method

In the bowl, place homemade gluten free bread flour and add butter and using your fingers, fork or a pastry blender

blend into butter until the size of large peas.  

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a few teaspoon at a time. You may not need the full amount of water, depending on your climate.

When the mixture comes together in the bowl, stop mixing. To note gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).

Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes. I used half of the dough the other half went into the freezer for another use.

Roll out the dough with a rolling pin onto a cling wrap or parchment paper cut into 5" round circle, moving constantly to avoid sticking.

Put a tablespoon or two of the beef filling and top it with shredded cheese in the center, double/fold over in a semi-circle, and seal the border pressing it with a fork.

Trim the edges using a small bowl or cutter and crimp the edges. Place the empanadas in a lined baking tray. Like wise make all and place the tray in the refrigerator and chill for about an hour or in the freezer for about 20 minutes.

Prick it with a fork. Brush the top with beaten egg ( this is optional).

Preheat the oven to 180°C. Bake for approximately 15 to 20 minutes, until the edges start to brown.

Let it cool for 5 to 7 minutes. Carefully lift it from the remove the parchment paper. Serve warm.
Enjoy these flaky and gluten free empanadas.

Labels: International Cuisine, Baked, Sunday Funday, Empanadas, Mince, Gluten free, Beef, Sugar Free, Savory 

Empanadas for #SundayFunday  

• Beef & Cheese Empanadas by Amy’s Cooking Adventures
• Empanadas: A Journey from Galicia and All Around Latin America by Culinary Cam
• Gluten Free Beef Empanadas by Sneha’s Recipe
• Lamb Empanadas by A Day in the Life on the Farm
• Mini Chicken Empanadas by Karen’s Kitchen Stories
• Spinach and Cheese Empanadas by The Mad Scientist’s Kitchen