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, 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

Red Bean Stew - A Vegetarian a Yemeni stew

This is had for breakfast or dinner in Yemen. We had this for our dinner. When I, served this for dinner and they tasted it, immediately said this is just like the Rajma curry that you make, only less spices. Yes it true, its taste amazing with less spices. Try it and you will love it. Sending this to Mena cooking club , this month we are exploring Yemeni cuisine.


Ingredients

1.1/2 Cups Dried Red Beans / Rajma
1/4 Cup Olive oil
1 Large Onion - finely chopped
3 + 3 Garlic cloves  - finely chopped
1 Large Capsicum- cut in small cubes
2 Tablespoons Sweet Paprika
3  Tablespoons Tomato paste
1 Bay leaf
1 Teaspoon Salt
1 Teaspoon Oregano
1 Teaspoon Cayenne
1/2 Teaspoon Sugar
1 Veg Stock Cube
1/4 Teaspoon Freshly ground pepper
2 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Dill leaves - finely chopped

Method

Wash and soak the beans for 6 hours or overnight in water.

Drain the beans, place the beans in a pressure cooker or a large pot. Add enough water to cook the beans, turn the heat to medium-high and bring to a gentle boil. Cook till the beans are soft and tender yet whole.

Heat oil in a large, skillet and add the onions,  saute till light golden . Add half of the chopped garlic and cook  until the garlic is fragrant.  Add salt and paprika, add the capsicum. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the tomato paste and bay leaf and water from the beans to the pan, stir  well, add the oregano, the remaining garlic cloves, salt to taste, cayenne and sugar, and continue to simmer for another hour.  Reduce the flame, cover and  let it simmer for half  an hour till the stew is thick. To make it even more thicker smash some of the rajma to make  a thick gravy.

Just before serving, stir in the coriander and dill. Serve each portion with  thick yogurt and thick slices of crusted bread. Hmm mm mmm .... satisfying and delicious...

Labels : Vegetables, Yemeni, Rajma, Mena Cooking Club

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Rajma Chawl with Mango Kachumber - Punjab

This recipe of Rajma/ Kidney beans is my daughter's favorite. I make it often. Rajma curry and rice…mmm... no meal can be more satisfying. Rajma is filling and nutritious and turns out beautifully when cooked in a thick tomato pulp with only basic spices. This curry is a favorite in Punjab.

Kidney beans, also known as Rajma, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. Kidney beans is the main component that is used in preparing the dishes. Tacos, Mexican chaat and Mexican Bean Hotpot are few famous dishes that are prepared using Kidney beans or Rajma.

Rajma beans are packed with protein, soluble (and insoluble) fiber, folate (vitamin B12), magnesium, potassium and a number of other health promoting nutrients, red kidney beans (haricots rouges, red beans, in French) are a true super food.  Lets go to the recipe.

Ingredients

1 Cup Kidney Beans/ Rajma- washed then soaked overnight
3 Large Tomatoes - grated
2 Large Onions  - grated
¼ Teaspoon Turmeric powder
1 Teaspoon Chilly powder
1 Teaspoon Ginger - Garlic paste
1/2 Teaspoon Garam masala powder
2 Tablespoons Coriander leaves - finely chopped
1-2 Green chilies -  slit (optional)

Salt to taste
4 Tablespoon Oil

1 Tablespoon Desi Ghee

Method

Drain the Rajma beans, they have increased to about 2-3 times the original volume.

In a pressure cooker  heat the oil, add the onion paste, ginger-garlic paste and saute till light brown.  Add the tomato and chilly powder and fry till oil separates. 

Add the Rajma and fry for 3 -4 minutes.  Add water enough to cook the Rajma, close the cooker and cook on high flame for a whistle and reduce the flame and cook on slow flame for 10 minutes.   Open the cooker when cooled, add salt, adjust the consistency of the gravy.

In a another pan heat ghee, add the slit green chilies saute for a minute, pour this over the Rajma curry.  

Mango Kachumber

Ingredients

1 Cup Raw Mango - peeled, finely chopped
1 Large Onion  - finely chopped
1 Green Chilly - finely chopped
Salt to taste
1 Tablespoon Coriander leaves - finely chopped

Method

Mix all the above ingredients together and the Mango Kachumber is ready.

Garnish with coriander and serve hot with steamed rice and Mango Kachumber.

Enjoy !!!!

This Week 2 - Day 8 of the Marathon theme - Indian States.

Labels : Rajma, Steamed Rice, Salads, Mango, Punjab, Blogging Marathon, Main course, Vegetables

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up