Beef Bifteque - Mauritian#EatTheWorld

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)

Homemade Roasted Tomato Sauce - Keto#AlphabetChallenge

A delicious and fingerlicking sauce, easy homemade sauce, that is keto, no added sugar, preservatives or peeling of tomatoes. no thickening agents, so flavorful with herbs and spices, then blended into a sauce, freezes beautifully. When tomatoes are cheap then it's perfect time to make a batch of roasted tomato sauce. Use this to make pasta, pizza for even to make a gravy.

Makes 5 Cups

Ingredients

1½ Kgs Fresh Tomatoes
1 Whole Head Garlic - peeled
2 Medium Onions roughly chopped
1 Small Carrot - chopped - optional
2 Tablespoons Olive Oil
2 Tablespoon Balsamic Vinegar
2 Tablespoons Wine - optional
2 Teaspoons Dried Oregano Leaves
2 Teaspoons Dried Basil Leaves
2 Teaspoons Dried Parsley
2 Teaspoons Dried Thyme
2 Teaspoons Dried Rosemary
½ Teaspoon Black Pepper Powder
½ Teaspoon Red Pepper Flakes optional
1 Teaspoon Pink Himalayan Salt
½ Teaspoon Keto Sweetener - I used Stevia powder
Method
Preheat oven to 200°C With both the elements on.

Cut tomatoes in pieces. Place in a large roasting pan. Scatter garlic , onion, carrot over-top. Drizzle with olive oil, wine & balsamic vinegar. Sprinkle with all the herbs, salt, peppers. Toss with a large spoon to coat.

Place in preheated oven for 60-70 minutes, stirring well half way through cooking. The mixture shouldn’t dry out completely and some of the tomato skins will char slightly. Stirring well half way through ensures that nothing gets too dark. Allow to cool.

Blend in a food processor or use immersion blender to create a sauce with your desired chunkiness level. I made a smooth sauce, strained it into a strainer. If you find the sauces tangy then add ½ teaspoon sweetener of your choice, I added stevia powder. 

Here is a delicious, fingerlicking and silky smooth sauce. You will love this sauce. It has a natural roasted color, do try it, worth the effort and time taken to make this!!
Freeze this in a zip lock bag on a baking tray. When required just break pieces you require and your ready to go!! 

Labels: Alphabet Challenge, Roasted Tomato, Keto, Low Carb, Sauce, Garlic, Dried Herbs, Balsamic Vinegar, Wine, Carrot, International Cuisine, Marinara Sauce, Preservatives free 

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

• Food Lust People Love: Celeriac Mash with Scallop Roe Butter 
• Sneha’s Recipe: Homemade Roasted Tomato Sauce - Keto 
• A Messy Kitchen: Self-Saucing Rhubarb Pudding Cake 
• Karen’s Kitchen Stories: Caprese Ricotta Toast 
• Jolene’s Recipe Journal: Rosemary Roasted Red Potatoes 
• Mayuri’s Jikoni: Rosolli, Finnish Salad 
• Blogghetti: Shrimp Fried Rice 
• Magical Ingredients: Ricotta Red Pepper Dip 
• A Day in the Life on the Farm: Rustic Rye Sourdough Loaf 
• Palatable Pastime: Red Hot Pepper Vinegar 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cinnamon Raisin Vanilla Zucchini Bread Muffins

Leftover Grilled Chicken Patties#SundayFunday

Got bored of having the same grilled chicken in lunch, dinner or in sandwiches, then this recipe is for you.  

I, usually do not have leftover grilled chicken, it's always over in two days.  But this time since we had to many outings, this was lying in my refrigerator.  

Converted the leftover into patties and they tasted very good. Make them is so easy since it's a mixture of chicken, eggs, bread crumbs,  onion, etc., with extra addition of seasoning make patties  you'll  love it! My mother used to make  these with leftover meat from the curry,  I made these to use leftover grilled chicken.

These patties can be frozen and stored in an airtight container in a single layer, fried without thawing directly whenever required. 

Ingredients
2 Cups Leftover Grilled Shredded Chicken
1 Cup Fresh Bread Crumbs
2 Eggs - lightly beaten
1 Medium Onion  - finely chopped
1 Tablespoon Coriander Leaves - finely chopped

1 Teaspoon  Black pepper powder

1/4 Teaspoon Garam Masala Powder

1 Tablespoon Lemon Juice

1 Tablespoon Rice Flour - optional

Salt  to taste 

Method

In a food processor add the chicken, onions  and run  it till the chicken is finely chopped. 

In a large bowl combine the chicken mixture, bread crumbs, rice flour,  eggs, garam masala and pepper powder, salt, lemon juice and  coriander, mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. 

Mix well and form into  a nice dough.  

Form small patties, arrange them in tray. At this stage you can freeze these and then store in an airtight container to use whenever required.

Heat oil in a large skillet / pan over medium heat and fry patties in oil until golden brown.  Serve these with Sweet Chilly Sauce.  These make a great appetizer for a party too.

Labels : Chicken, Leftover series, Patties, Appetizer, Chicken Patties, Snacks, Party pleasers

You might also like to check these recipes:

Cheesy Chicken Patties

Grilled Sumac Chicken - Middle Eastern Cuisine

Chicken Schnitzel With Garlic Mayo
Chicken Fries

Chicken And Cheese Box Patties

Brown Sauce Grilled Chicken - Spain

Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine

Chicken Steak with Mashed Potatoes & Buttered Vegetables
Chicken Pizzas - Gluten Free, Grain Free 

For Sunday Funday we are celebrating National Grilling Month. Let's see what everyone grilled up..

• Grilled Stuffed Squid by Culinary Cam
• Grilled Tandoori Chicken by A Day in the Life on the Farm
• Leftover Grilled Chicken Patties by Sneha's Recipe
• Neapolitan Pizza by Amy's Cooking Adventures
• Tender Grilled Octopus by Food Lust People Love 

Indo Chinese Style Chilly Omelette Stir Fry#SundayFunday

This stir fried Chilly Omelette made Indo Chinese Style, is a change from the regular and monotonous omelette.  This is very quick to put up and will go very well with fried rice or as a side dish.
Serves 2 -3 
Ingredients

4 Large Eggs
¼ Teaspoon Pepper powder
¼ Teaspoon Red Chilly Flakes
¼ Teaspoon Salt
1 Tablespoon Oil
For The Sauce
3 Tablespoons Oil
1 Teaspoon Chopped Ginger
1 Teaspoon Chopped Garlic
1 Spring Onion - white & green chopped
1 Small Onion - cut into cubes  
1 Small Capsicum – cut into cubes
2 Tablespoons Red Chilli sauce
1 Tablespoon Light Soy sauce 
1 Tablespoon Tomato Ketchup
1 Teaspoon Vinegar
Method

Beat the eggs in a bowl, add in red chilly, pepper powder and salt to taste. Whisk them.
Heat oil into a hot pan ( used grill pan) on low flame and pour  little of  the egg mixture to make a thin omelette. 

While the omelette is still not cooked completely, roll it gently into then center 

Again pour a little mixture on to the empty side and swirl it to come to the bottom of the fold, again start to roll.

Do this process till all then egg mixture used. Make a thick roll.

Cut it from the center, see the layers!!

Then into cubes. Keep aside.

In another pan heat oil  add chopped ginger and garlic, sauté on high flame for a minute. Now add finely chopped white part of the spring onion. Sauté on high flame.
Add diced  onions and capsicum. Continue to sauté on the high flame. Add  all the  sauces and tomato ketchup ,vinegar and salt to taste and continue sautéing for a minute, Add the  egg pieces into the sauce and mix it so that the y are coated with the  sauce.

Finally add some finely chopped  spring onion green and serve hot.  Enjoy!!

Labels: Egg, Indo Chinese, Omelette, Stir Fry ,Side Dish, Vegetarian, Asian Cuisine, Sunday Funday

For Sunday Funday we are sharing Egg recipes.

• Breakfast Pizza from Karen's Kitchen Stories
• Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
• Egg Ghee Roast Recipe from Mayuri's Jikoni
• Deviled Egg Dip from A Day in the Life on the Farm
• Deviled Quail Egg Shrimp Canapés from Food Lust People Love
• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
• Pickled Quail Eggs from Culinary Cam

Fried Prawn Masala#SundayFunday

Fried Prawn Masala is super quick to make and tastes delicious. A perfect accompaniment with rice or rotis

Ingredients
1 Kg Prawns - cleaned & deveined
4 Tablespoons White Vinegar
250 Grams Onions - chopped
250 Grams Tomatoes - chopped
½ Teaspoon + ½ Teaspoon Turmeric Powder
1 Teaspoon Salt or to taste
2 Teaspoons Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Ginger Garlic Paste
1 Teaspoon Garam Masala Powder
½ Teaspoon Fenugreek Powder
3 Tablespoon Chopped Coriander Leaves
6 Dried Red Chilies - broken
½ Cup Oil
Method

Marinate the prawns with vinegar and ½ teaspoon turmeric powder for 10 minutes.
Heat oil and fry the prawns, on high heat for a minute or two only. Keep aside.
In the same oil add broken dried red chillies and onions fry till the onions are mushy , then add the ginger garlic paste and chopped tomatoes sauté till the tomatoes are mushy.

Then add all the dry spices and 2 tablespoon water, fry fill oil separates. Now add the fried prawns and mix it well till the spices coat the prawns, then add half of the chopped coriander leaves, mix well. Cover and let is cook on low flame for 2 -3 minutes. Switch off the flame. Garnish with the remaining coriander leave and enjoy. Delicious fried prawn masala is ready.

Labels: Sunday Funday, Seafood/Fish, Prawns, Shrimps, Indian, Main course 

  For Sunday Funday we are sharing Seafood / Fish Recipes: 

Baked Salmon Potato Croquettes from Food Lust People Love

Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
Fried Prawn Masala from Sneha’s Recipe
Non-Traditional Jambalaya from Culinary Cam
Pissaladière from Karen’s Kitchen Stories
Shrimp Dip from A Day in the Life on the Farm 

Plachinda (Moldovan Breads With Cheese & Leafy Greens)#EatTheWorld

Plachinda is a round flat bread that is commonly stuffed with cheese. This flatbread is a stuffed bread what we call here in India a paratha. In this flatbread no yeast is used instead it is leavened with baking soda or baking powder. I have seen so many recipes on the internet some make it round and some make like a turnover. I have watched YouTube video's and decide to adapt one with which I can get ingredients readily available here. Most of the recipes use sorrel leaves as one of the ingredients and kefir to make this stuffed flatbread. But I couldn't find it in market as this is not the season for this leafy green here instead went with spinach and used buttermilk instead of kefir to make the dough.

Also subbed the all purpose flour with little freshly milled whole wheat flour to make it healthy.
Makes 4
Ingredients
For The Dough
1 Cup Kefir / Buttermilk
½ Tablespoon Olive oil
½ Tablespoon Caster Sugar
½ Teaspoon Pink Himalayan Salt
250 Grams All Purpose flour, plus extra for dusting
100 Grams Whole Wheat Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking powder
For The Filling
200 Grams Feta cheese - crumbled
200 Grams Homemade Cottage Cheese / Paneer - crumbled
50 Grams Sorrel or Spinach leaves - finely chopped
4 Spring Onions / Scallions - finely chopped
2 Tablespoons Dill Leaves - finely chopped
½ Teaspoon Black pepper powder
¼ Cup Olive Oil - for frying
To Fry
¼ Cup Olive Oil
Method
For The Dough 

In a large kneading bowl add in ¾ cup buttermilk, oil, sugar and salt in a large bowl and mix together well with a fork.

Sift the flour with the baking powder & baking soda, then sift again into the buttermilk mixture and mix in start to incorporating to make a soft and smooth. If it’s still slightly sticky, incorporating more flour into it & if it is stiff then add the remaining buttermilk a little at a time to make a nice soft smooth dough. Take this on to lightly floured work surface and start to knead the dough till it should stop sticking to your hands and forms a soft smooth dough. Cover the dough and let it rest for 20 minutes.
In the meantime Let's Make The Filling

Mix the feta, cottage cheese spinach, spring onions and dill together, making sure that the feta is finely crumbled. Divide this into 4 parts.

Divide the dough into 4 part. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.

Moisten the surface of one dough circle with your finger tips with a little bit of oil and place one part of the filling on the center of the circle.

Next, take edges of the circle and fold it into the middle ( like a moneybag) pinching them to the top well. 

Then flatten it in the center. The dough should resemble a flattened moneybag.
Now flour the top lightly and gently flatten it with the rolling pin flouring the work surface till it form a thick circle 6" - 8" circle. The filling will be breaking at the edges but no worries this flatbread does taste so good.
Repeat the process with the remaining dough and filling.

Heat the a tablespoon of oil in a frying pan on medium low flame until hot and gently lower in each flatbread, one at a time. Fry for 2–2½ minutes on each side.

Enjoy these with ketchup!

Labels: Feta Cheese, Eat the World, Paratha, Scallions, Pan Fried, International Cuisine, Dill, Cottage Cheese, Moldova, Spinach, Stuffed Flatbreads, Breads

Check out all the wonderful Moldova 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 Moldova

• A Day in the Life on the Farm: Moldovan Roasted Eggplant Salad 
• Sneha's Recipe: Plachinda (Moldovan Breads With Cheese & Leafy Greens) 
•  Culinary Cam: Sarmale (Moldovan Cabbage Rolls) 
•  Amy's Cooking Adventures: Zeama (Moldovan Chicken Soup)

Vegetable & Paneer Sizzler#SundayFunday

Sizzlers are a favorite with my friends, as they are complete meal and sizzling hot, with tikkis, rice, stir-fried vegetables, French fries, and noodles etc. Sizzlers are a complete meal and healthy too. This vegetable sizzler is one of those recipes that are really simple to make at home. Do try it this!

The rice pulao and potato tikki is made by my friend.

Ingredients
For the Marination
200 Grams Firm Paneer/Cottage Cheese - cubed
Salt to taste
2 Tablespoon Milk
½ Teaspoon Heaped Black Pepper Powder
Other Ingredients
½ Cup Corn Flour
½ Teaspoon Baking Powder
For The Sauce
1 Tablespoons Oil
½ Tablespoon Minced Garlic
1 Green Chilly - slit
2 Tablespoons Homemade Szechwan Sauce
¼ Teaspoon Red Pepper Flakes
1 Capsicum - sliced
½Tablespoon Corn Flour mixed in ¼ cup water
Method 

Marinate paneer cubes with. milk, salt, black pepper. Thread them on wooden skewers .Keep aside for 30 minutes
In a bowl mix corn flour, a pinch of salt and baking powder, coat each paneer cube in this.
Pan fry the skewers, till golden turning the sides of the skewers.
For The Sauce

Heat oil in a pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce, red pepper flakes and ½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method 

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
1 Packets Egg Noodles
2 Tablespoons Heaped Homemade Szechwan Sauce
½ Cup Noodle Stock
½ Tablespoon Minced Garlic
Salt to taste
1 Tablespoons Oil

Method

Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , paneer skewers , pulao rice, noodles and potato tikki. Pour the Szechwan gravy over the paneer skewers.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Asian Cuisine, Sizzler Platter, Vegetarian, Paneer, Noodles, French Fries, Complete Meal, Sunday Funday, Schezwan Sauce, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Complete Meal.  

Culinary Cam: Calamari à la Plancha + Patatas Bravas
Mayuri's Jikoni: Gujarati Thali & Panakam
A Day in the Life on the Farm: Mixed Grill Platter
Amy's Cooking Adventures: Steak Fajitas
Palatable Pastime: Teriyaki Shrimp Sizzler
Sneha's Recipe: Vegetable & Paneer Sizzler
Cook with Renu : Waffle, Pancake, Brownie, and Fruit sizzler