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

East Indian Fried Dry Bombil Masala#FishFriday

Dry Bombils are eaten mainly during the rainy season. A few years back it used to rain so heavily that no fish was available in the market so my mother use to fry these dry bombils masala.

In Bombay these are readily available, mostly brought during winter, then cleaned, dried again in the sun and then stored for use  through out year. In this recipe, we fry the bombils after marinating it with freshly ground red masala. These can be frozen and fried whenever required, stays good for months. This is my real comfort food, whenever I want something tasty, spicy and crispy.

Ingredients
10 - 12 Thick Dried Bombay Ducks/Bombils - cleaned
8 - 10 Dried Kashmiri Red Chillies
1 Teaspoon Cumin Seeds
8 Big Cloves Garlic
½ Teaspoon Turmeric powder
Salt To Taste
½ Cup + 2 Tablespoon Vinegar
Oil as required for frying

Method

Wash the bombay ducks/bombils well in water, then soak in vinegar for 10 - 15 minutes. 

Now clean them by cutting the stomach, tail and fins with a kitchen scissors.

Soak the red chillies in warm water for 30 minutes. Squeeze out the water and some of the seeds too.
In a small grinding jar add the red chillies , cumin seeds, garlic and turmeric powder. Grind this to a fine paste adding 2 tablespoons vinegar. Do not add too much water, while grinding can add 2 tablespoons, if necessary add more vinegar and grind this to a fine paste. Add salt, grind it again so that it well mixed. 

Take the soaked bombils from the vinegar solution and apply this ground paste to it well. Then take a meat mallet and lightly flatten them. At this stage you can freeze them in a single layer in an airtight container. Keep them aside for 10 - 15 minutes.

Heat oil in a broad frying pan , add 2 - 3 tablespoons of oil, arrange the bombay ducks and fry them on medium low flame till they are crisp and brown on one side

then flip them and fry till that side too is crisp and brown. 

Fried Dry Bombil Masala is ready to eat.

Enjoy this with just dal rice or even roti sabzi, they taste delicious.
My Notes
You can also use this Vindaloo Masala, add about 2 - 3 tablespoons and grind with garlic, salt and vinegar.

Labels: Seafood/Fish, Dried Bombils, Bombay Duck, 
East Indian, Fried, Vindaloo Masala, Fish Friday, Comfort Food , Main Course 

Fish Friday Foodies
Comfort Food Recipes

Hosted by Sue Lau
Bourride from A Day in the Life on the Farm
Cheesy Mixed Seafood Gratin from Food Lust People Love
Crab and Rice Croquettes from Palatable Pastime
Creamy Crab Soup from Karen's Kitchen Stories
Creamed Salmon from Sid's Sea Palm Cooking
East Indian Fried Dry Bombil Masala from Sneha's Recipe
Fish Po' Boy Sandwich from Making Miracles
Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla 

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Vindaloo Red Masala Pork Chops - East Indian

Pork chops for my lunch today, a complete, scrumptious and delicious meal. These are pan fried with on extra oil. A must try recipe.

Ingredients

5 Pork chops

2 Tablespoon Level Vindaloo Masala - Homemade
1/2 Teaspoon Level Garam Masala powder - Homemade
10 Cloves Garlic - chopped
1 Inch Piece of Ginger - chopped
1 Tablespoon Lemon Juice
2 Tablespoons Vinegar or according to taste
1 Tablespoon Oil
Salt to taste
1/2 Cup water

Method

Cut the skin cut / fat of the chop and lightly flatten them with a steak hammer - see pic above.

Wash the chops well and drain them. Then rub salt into the chops and place them in a colander for 10 to 15 minutes. In the meanwhile let's grind the paste.

Grind all the above ingredients to fine paste. Keep aside.

Wash the chops again in fresh water and pat them dry. Take each chop and rub the ground vindaloo red masala paste on to each very well.. Place the marinated chops in flat container and keep it overnight in the refrigerator. 

Arrange the chops in a single layer with 1/2 cup water and on high flame take one whistle. Reduce the flame to medium low and let it cook for 10 minutes . Switch off the flame. 

Let the cooker cool completely. In case you find that there is any gravy still in the pan then on high flame dry out the gravy( I did this step) The chop should dry yet juicy. 

In the same pan you  will  see sufficient oil has been released , remove the chops on a plate and fry them two at a time in the same oil. 

Saute veggies , like broccoli, colored bell peppers, baby potato, cherry tomatoes ( these cherry tomato beauties are from my kitchen garden)  and some onions rings. 

Enjoy them on a bed of Jeera Rice and saute veggies.. Yummm... Yummm.

Labels : Pork, Pork Chops, Vindaloo Masala, East Indian, Pan Fried

Vindaloo Masala - East Indian

This an East Indian masala powder.  My Mummy's recipe, this masala is very versatile and can be used for many dishes.  It can be used to prepare vegetables, fish curry, fry fish and various non veg dishes.   

                              a upated pic
This masala powder can be prepared and stored for a year. The East Indians of Mumbai  prepare this powder and store it for the year.    I prepare this masala powder  in a small quantity and store.   This  is powdered at in a mixer. 
So lets go to the recipe.  

Ingredients

 125 Grams Kashmiri Chilies                        

 30 Grams   Turmeric powder                        

 25 Grams Cumin/Jeera seeds                  

Method

Dry the chilies and cumin separately in the sun for a day.

Powder the Kashmiri chilies and cumin seeds finely add the turmeric powder. Sieve this 3 - 4 times till incorporated. Store in an air tight container.

Labels : Masalas,East Indian,  Vindaloo Masala, Homemade