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

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.  

Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste
Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder
For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼  Teaspoon Asafoetida
A sprig Curry Leaves - a sprig

2 Dried Red Chillies 

Method

For The Potato Masala

Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.

Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar

Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely. 

Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make  the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli

Grease the idli plate and then pour a half ladle of batter and spread evenly. 

Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes. 

Cool and with a knife or spoons remove the idli's from the mold. 

Serve hot with Pumpkin Sambar, Enjoy!! 

Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday

Sunday FunDay - 23 April 2023 - Spring Brunch   

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

Kuku Paka#EattheWorld

Kuku Paka, a chicken-coconut curry, is a dish from Africa. The African word Kuku, which means chicken but what does Paka mean is unclear. It's a very delicious and comforting chicken gravy dish. Try it and you will love its it a Indian spices dish.

Ingredients

1 Kg Cleaned Chicken - make 14  to 16 pieces
1 Tin Coconut Milk  (400 ML)
2 Tomatoes - blended
1 Heaped  Teaspoon Salt  or to taste
1/4 Teaspoon Turmeric  powder
1 Teaspoon Roasted Cumin powder
2 Tablespoons Lemon juice
1 Tablespoon Heaped All Purpose Flour 

1 Medium Onion - ground to paste
1/2 Cup Oil

For the Green Masala - grind to a fine paste  

1 Tablespoon Ginger Garlic paste

8 Green chilies   

½  Cup  Coriander leaves

Method

Marinate chicken with  salt, ground green masala  keep for an hour.

Heat oil in a kadai / pot  add onion paste and fry for 5 mins till light brown . Add marinated chicken. Fry well for 5 to 7 minutes. Add turmeric, cumin, tomatoes blended. Cover and cook for 10 mins. Add coconut milk. Cover and cook till chicken done say for  another 10 minutes. 

Lastly add flour paste stirring continuously till the gravy thick , according to the consistency you require . Now add lemon juice and take off flame.

Serve hot. 

We enjoyed this with whole wheat rotis / chapati

Labels : Coconut Milk, Chicken, African, Congo, International Cuisine, Eat the World, Main course

Check out all the wonderful Congolese 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: Moambe Chicken (Congo Poulet Moambe) Pandemonium Noshery: Dongo Dongo Sneha’s Recipe: Kuku Paka 

 A Day in the Life on the Farm: Kachumbari

Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients
150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method

Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.

While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  

Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 

Top with cheese and ham slice

Cover it with the cooked/brown side of the other toast. Return the pan on the burner.

Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 

Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 

My Notes

I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One

For Sunday Funday our theme is Savory Recipes With Oats

Air Fryer Sweet Potato and Oats Smiley from Cook with Renu

Beef and Oat Sliders from A Day in the Life on the Farm

Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures

Instant Oats Rava Idli from Sizzling Tastebuds

Keto Cabbage Egg Toast from Sneha’s Recipe 

Aloo Matar Kheema Masala- Malvani Style#SundayFunday

Aloo Matar Kheema Masala is a wonderfully simple, yet comforting Maharastrian cuisine recipe made with mince meat, potatoes and peas, that you can definitely try out. The spice mix is spicy, so adjust the spice level according to your taste.

Ingredients
300 Grams Kheema / Mince- Mutton/ Lamb/ Beef
2 Medium Onion- finely chopped
1 Tablespoons Ginger Garlic paste
2 Medium Tomato - finely chopped
2 Tablespoons Whisked Yogurt
1½ Teaspoon Heaped Malvani Masala
3 Tablespoons Groundnut Oil
1 Teaspoon Vinegar
2 Tablespoons Chopped Coriander leaves
1 Green Chilly - Chopped
3 Baby Potatoes - cut into 2 pieces
½ Cup Matar/ Green Peas - I used frozen

Method

Heat oil in a pan add the onion fry on low flame till light golden, add tomato and ginger garlic paste and sauté till oil separates add the masala and ½ cup water cover and cook till oil surfaces, add the potatoes, matar and kheema sauté for 3 minutes. 

Again add  ½ cup water cover and cook till the potatoes and kheema is done. Add green chilly and coriander leaves cover and cook for 2 minutes. Switch off the flame add vinegar mix well.

Enjoy it's super delicious and spicy, you'll love it!! A perfect main course dish. 

Labels: Aloo, Green Peas, Mince, Sunday Funday, Main course, Maharastrian Cuisine   

• Chocolate Bunny Hot Cocoa Bombs from Amy's Cooking Adventures
• Bunny Mary from Culinary Cam
• Aloo Matar Kheema Masala- Malvani Style from Sneha's Recipe
• Carrot and Raisin Salad from Palatable Pastime
• Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
• Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu

Chole Paya#SoupSwappers

Chole Paya is tasty dish. It is prepared with mutton trotters. It's a soupy stock recipe made by tenderizing the paya well adding chickpeas and spicy flavors into it.

Ingredients
6 Mutton Paya / Lamb Trotters - cut into pieces
½ Cup Brown Onion/Brista - grind to fine powder
2 Tablespoons Ginger Garlic paste
1½ Teaspoon Salt or to taste
½ Cup Oil
1 Tablespoon Red Chilly powder
1 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1 Cup Yogurt - whisked 
Mixed Whole Spices
2 Cloves
3 Black peppercorns
2 Green Cardamoms
1 Stick Cinnamon 

For The Chole
2 Cups Boiled Chickpeas/Kabuli Chana
1 Teaspoon Ginger garlic 1 tsp
1 Medium Tomato - chopped & blended
1 Medium Onion - chopped & blended
1 Teaspoon Roasted Cumin powder
½ tsp Garam Masala powder
1 Tablespoon Heaped Oil

Method
To Cook The Trotters / Paya

Boil trotters with a teaspoon salt, turmeric , whole mixed spices and 3- 4 cups of water, in a pressure cooker till tender. Strain the stock. 
To Cook The Chole 

Heat a pressure cooker with oil, fry blended onion, tomatoes, ginger garlic, cumin, fry well. Add the chickpeas with a cup water, and cook till chickpeas are tender. Let the cooker cool.
To Make The Chole Paya

Heat oil in a pan, add ginger garlic, with all the seasonings, brown onion, yoghurt, fry well add boil paya /trotters , fry well, add in the stock and cook till gravy thick, then add the cooked chole and all of the stock, bring this to a boil. Cover and reduce the flame to low let this simmer for 10 – 15 minutes or until the the gravy thickens. Switch off the flame add the chopped coriander leaves, green chilies, ginger julienne. Give it a stir and let it sit for 5 minutes.   

Serve hot and Enjoy!!

Labels: Chickpeas, Trotters, Soup, Soup Swappers, Main course, Indian 

Irish Seafood Coddle from A Day in the Life on the Farm

Chole Paya from Sneha’s Recipe

Rotisserie Chicken Ramen from Karen’s Kitchen Stories

Yayla Corbasi from Magical Ingredients