Sneha's Recipe: Main course

Showing posts with label Main course. Show all posts

Beef Bifteque - Mauritian#EatTheWorld

In: Beef, Eat the World, International Cuisine

Mauritian cuisine has a blend of influences of African, Chinese, European (mainly French) and Indian.A beef undercut steaks is called bifteck steaks. There are delicious when cooked or sautéed. The sautéed beef, so tender, served in a nice spicy tomato sauce is so simple & delicious, with spices readily available in your kitchen pantry. This is also low carb/ Keto meal. Have this with any low carb bread or flatbread with salad and makes a complete delicious meal.

Recipe adapted from here
Serves 4
Ingredients
1 Kg Beef Undercut - cut into large thin slices
2 Large Red Onion - thinly sliced
1 Medium Red Onion - cut into quarters
2 Springs Fresh Thyme
2 Teaspoons Ginger Garlic Paste
2 Teaspoons Cumin Powder
1 Teaspoon Heaped Red Chili Flakes or to taste
2 Sticks Cinnamon
3 Cardamoms
4 Large Tomatoes - crushed
4 Green Chillies - slit
½ Cup Water
Chopped Coriander Leaves - for garnish
4 tablespoon of Vegetable Oil
Salt and Pepper to taste
Method

For Marinating The Beef
In a large bowl add the thinly sliced beef, cumin, red chilly flakes, ginger garlic paste, cinnamon stick and cardamoms.
Mix everything well to evenly coat your beef with all the spices.
Cover and allow to marinate for 30 minutes.
In pressure pan heat 2 tablespoons of oil, add in the onions and fry until start to turn pink. Add in the marinated beef, stir well stirring it till it gets nicely seared. Now add in ½ cup water and the sprigs of thyme.

Close the pressure pan and on low flame let it cook for one whistle. After one whistle time it and keep it for 5 minutes. Switch off the flame and when the pressure is released, check if the beef is cooked. Now add in the crushed tomatoes, green chilly, quartered onions, taste for salt and pepper. Cook until the tomatoes are mushy, oil surfaces top of a thick gravy.

Serve hot garnished with chopped coriander leaves along with bread or steamed rice. It was so yummy will definitely try this again.

Labels: Keto, Low Carb, Beef, Eat the World, Main course, Mauritius, International Cuisine

Check out all the wonderful Mauritius recipes 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!
For Eat The World we are sharing recipes of Mauritius.

Sneha of Sneha's Recipe served up Beef Bifteque-Mauritian
Camilla of Culinary Cam makes Bol Renverse
Amy of Amy's Cooking Adventures shares a Mauritian Beet & Potato Salad
Wendy of A Day in the Life on the Farm cooked up Mine Frite (Mauritian Fried Noodles)

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Quinoa Idli#AlphabetChallenge

In: Alphabet Challenge, Breakfast, Gluten free

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet.

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting.

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar.
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q"

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli

Jolene’s Recipe Journal: Blueberry Banana Quick Bread

Karen’s Kitchen Stories: Sourdough Quinoa Bread

A Messy Kitchen: Roasted Cauliflower Quiche

Mayuri’s Jikoni: Nectarine Quinoa Salad

A Day in the Life on the Farm: Shrimp Fajita Quesadillas

Magical Ingredients: Queso Dip

Culinary Cam: Quince Sharlotka

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche

Blogghetti: Ham and Broccoli Quiche

9 comments

Sukhi Roti Ki Khichdi#SundayFunday

In: Indian, Leftover series, Main course

Sukhi Roti Ki Khichdi is a healthy, tasty meal delicious way to use leftover roti/phulka's. Suhki mean dry, here the phulkas are dried wrapped in a cloth and kept in a basket to dry , till they are crisp.

I have kept them for nearly 6 - 7 days. These do not spoil or mildew since they are kept open. You place the basket on fridge top or on the dinning table. This is a healthy meal of Rajasthani/Jodhpur's cuisine, even veggies like cauliflower, cabbage, potato, peas are added along with rice and roti.

This is quick and easy to prepare using fewer easily available ingredients. This has a nice flavor of whole spices like bay leaf, cloves, black cardamom. You can serve this as a lunch and dinner to your family. It is a one-pot meal you can have with curd or as it is. Everyone will love this one pot meal.

Serves 2 - 3
Ingredients
3 Dried Phulka's
½ Cup Basmati Rice
1 Medium Potato - diced
½ Cup Cauliflower Florets
1 Green Chilly - chopped - optional
1 Medium Carrot - diced
¼ Cup Green Peas - can use frozen
½ Teaspoon Turmeric powder
½ Teaspoon Heaped Red Chilly Powder
1 Teaspoon Coriander Powder
1 Teaspoon Level Salt or to taste
2 Tablespoons Coriander Leaves
Juice Of One Lime
4 Tablespoons Oil
Whole Spices
2 Bay Leaves
1 Black Cardamom
4 Cloves
4 Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Cumin seeds
Method

Heat oil in a pressure pan, add all the whole spices, when they crackle add the onions and sauté till they are translucent.

Add sliced potato, cauliflower florets, carrot and peas. Sauté it for a couple of minutes. Add turmeric powder, red chilly powder, coriander powder, mix well, cook on low flame for 2 minutes.

Then add 2 cups water, washed and drained rice , salt and lemon juice.

Mix well and let it come to a rolling boil.

Once the water is boiled, Add dried roti pieces. Mix well. Cover with the lid and let it cook on high flame for 2 whistles. Then switch off the flame.

When the cooker cools, garnish it with coriander leaves.
Delicious 'Sukhi Roti Ki Khichdi' is ready to be served.

Enjoy with salad and yogurt.
Labels: Main course, One Pot Meal, Pressure Cooker, Phulka, Rice, Mixed Veggies, Sunday Funday, Indian, Vegetarian, Vegan, Leftover series

Amy

Amy’s Cooking Adventures

One Dish Meals

Bean and Kielbasa Stew by A Day in the Life on the Farm
Korean Style Beef Short Ribs with Bok Choy by Karen's Kitchen Stories
Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures
Roast Chicken, Bacon and Cauliflower Bolognese by Food Lust People Love
Sama Pulao by Mayuri's Jikoni
Sukhi Roti Ki Khichdi by Sneha's Recipe

5 comments

Tri Color Biryani Rice#SundayFunday

In: Biryani, Gluten free, Main course

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day.

This is a quick and easy rice with goes well with any gravy.
Measurment - 250 Ml Cup
Serves 2
Ingredients
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms
1 Brown Cardamon
1 Stick Cinnamon
1 Star Anise
1 Teaspoon Shahi Jeera
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water
A Pinch Green Color - mixed in a tablespoon water
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes. After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutes or till the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well.

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes

Or till the rice is full done.

Tri Color Biryani Rice is ready

Serve garnished with brown onions.

This goes well with any gravy of your choice.
Labels: Veg Rice, Biryani, Vegan, Gluten Free, Main Course, Sunday Funday
For Sunday Funday we are sharing recipes to celebrate the Independence/National day of your country!

Firecracker Hot Dogs from Food Lust People Love
Mushroom Poutine from Mayuri's Jikoni
Oreo Ice Box Cake from Karen's Kitchen Stories
Patriotic Slushie from Amy's Cooking Adventures
Tri Color Biryani Rice from Sneha's Recipe
Watermelon Pizza from A Day in the Life on the Farm

4 comments

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

In: Chicken, Chicken Drumsticks, Indian

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these.
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket.

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them.

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well.

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom

seal them with two tooth picks or stitch them ( I stitched them).

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly, stuffed chicken and saute on high flame for 3 minutes

turning them till they turn pink to white.

Add the 1 cup water, tomato puree, chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked.