Sneha's Recipe

Vindaloo Red Masala Pork Chops - East Indian

In: East Indian, Pan Fried, Pork

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

2 comments

Homemade Cream Style Corn

In: Corn kernels, Cream Style Corn, Healthy

This homemade cream-style corn is naturally sweet, delicious and it is so easy to prepare. This recipe is made with fresh corn and simple seasonings.

It's a pleasure to make your own cream style corn and enjoy eating a fresh version of this classic dish.

Yields: 1 Tin (14 oz)

Ingredients

1.1/2 Cup Heaped Fresh Corn
2 Tablespoons Butter
1/3 Cup Water
2 Teaspoons Granulated Sugar
1 Tablespoon Heaped All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon coarsely ground Black Pepper
1 Cup Milk
Method
Remove the husks and silk from the ears of corn and rinse well. Stand an ear on on a wide bowl or plate and with a sharp knife, cut downwards through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.

Melt the butter in a large skillet / pan over medium heat. Add the corn and juices, the water and sugar. Cook, stirring, until the corn is tender and the water evaporates. Stir in flour and saute for a minute or two then add the 2 tablespoons water, blending well so that no lumps are formed.

Gradually add the milk, stirring constantly till a smooth mixture is formed . Cook for about 2 to 3 minutes. Once your homemade creamed corn is thickened, you can season it with salt and pepper, and it's ready to serve!

Cool and store in a airtight container in the freezer.

Your homemade cream style corn is ready to use.

My Notes :
If you want to make it more richer then add one cup of heavy cream. Cook this for about 5 minutes more or until it's how thick you would like it.

Labels : Homemade, Cream Style Corn, Milk, Corn kernels, Healthy, Vegetarian

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Healthy No Oil Or Butter Pumpkin Basil Soup#Soupswappers

In: Basil, Curry powder, Healthy

This is a warm soup, taste just delicious, no oil or butter. The basil leaves in this soup renders a beautiful and delicious aroma to it, I should lifts this soup to another level.

I, try to avoid using oil or butter to make a soup. For me a soup is something that is healthy and should have the natural flavor and taste of the veggies that are used to make it.

When I made this soup without oil or butter, was, apprehensive to serve my guest, whether he would like it or not. But, he was so happy to have this flavorful soup. Took a second helping too. Now this has become our family favorite. Do give this a try and I am sure you too will love it.

This goes to our soup swappers event for this month our Host is Sally of Bewitching Kitchen , the theme is Say Goodbye to Winter.

Serves 4 to 5
Ingredients
300 Grams Red Pumpkin - cut into small pieces
1 Cup Packed Basil Leaves
1 Small Onion - roughly chopped
4 Cloves Garlic - minced
1 Teaspoon Curry Powder
Salt to taste

Method

In sauce pan add 5 - 6 cups of water, add the pumpkin pieces, onion, garlic and basil leaves, bring this to a rolling boil, cover and let it simmer till the pumpkin is soft, mushy and the broth reduces . Cool it and then blend it. Pour it back into the same pan add the curry powder and salt to taste, if the soup is too thick add water accordingly. Bring it to a boil and serve warm. Enjoy this perfect winter soup.

Labels : Soup, Healthy, No Oil Or Butter, Soup Swappers, Red Pumpkin, Basil, Curry powder

An InLinkz Link-up

8 comments

Butter Garlic Sauce With Saute Veggies Sizzler Platter#Fishfriday

In: Butter, Crabs, Fish Friday

For my birthday hubby took us out for a day and treated us to his office colleagues favorite fish joint in town. We had variety of fish / seafood dishes but the one that we really enjoyed was the butter garlic crabs.

From that time this was on my to do list. Here is a copy cat recipe of the Butter Garlic Crabs. I, should say better than what we had, because at home you make better quality, eat with your hands and enjoy it much better.

Today is third Friday of the month. On this day we post our fish recipes for Fish Friday Foodies . Our host of the month is Paula Begley and the theme is " We're So Crabby ".

Ingredients
6 Fresh Live Crabs
1 Tablespoons Minced Garlic
Salt to taste and Pepper powder to taste
75 Grams Butter
2 Tablespoon All Purpose Flour
1 Cup Stock Water of the boiled crabs
1 Cup Fresh Cream
For the Veggies
1 Boiled Corn - cut into two
A Few Carrot Sticks - parboiled
A Few Cauliflower Florets - parboiled
A Few Small Button Mushrooms
2 Tablespoons Butter
Salt and Pepper powder to taste

Method

Wash and scrub the carbs well, separate the hard top body of the crab and clean them.

In a large pot , add 2 cups of water and the crabs and bring it to a boil, keep stirring the crabs up side down in boiling water. Cook the crabs until they are red, approximately 7 to 10 minutes, and then let crabs cool to the touch.

Drain out the stock in a bowl.

Place the sizzler plate on high flame to heat it very very hot.

In a deep skillet, melt the butter and add the garlic and saute it for a minute add the flour and saute till it releases an aroma. Add the stock and keep stirring it form a smooth and lump free paste. Now add the seasoning like salt and pepper. mix it well and then add the cream, when cream just comes to a boil take off flame. Keep 2 to 3 tablespoons of the sauce aside for the veggies and place the crabs in the butter mixture and toss it to coat them.

In another skillet heat 2 tablespoons butter add the mushrooms first and saute them for a minute and rest of the veggies and toss them well into the butter, add the seasoning like salt and pepper. Mix well.

Now the sizzler is hot, place cabbage leaves or banana leaves (I used banana leaves). Place the crabs and the veggies at the side. Pour remaining butter suace from skillet onto the crabs before serving. The reserved sauce on to the veggies and enjoy ..... delicious and yum!!

Labels: Vegetables, Crabs, Shellfish, Butter, Garlic, Main course, Sizzler Platter, Fish Friday, Seafood/Fish

An InLinkz Link-up

9 comments

Glazed Cherry Coconut Cake#BundtBakers

In: Bundt, Bundt Bakers, Cherry

My husband Delhi office colleagues every Christmas ask him for a Christmas cake. So this time when they had a meeting in Mumbai, my husband asked me to bake a cake for them to share with his Delhi office colleagues.

Sending this Glazed Cherry Coconut Cake for this month bundt bakers event. I am host of this month event.

Ingredients200 Grams Butter
200 Grams Caster Sugar
200 Grams All purpose Flour
4 Whole Eggs + 1 Yolk
A pinch of salt
1 Teaspoon Baking powder
50 Grams Desiccated Coconut
1 Teaspoon Vanilla Essence
150 Grams Glazed Cherries - chopped
2 Tablespoons All Purpose flour -for the cherries
For the frosting1 Egg white
75 Grams Icing Sugar
50 Grams Flaked Coconut

Method
Dredge the cherries in 2 tablespoons all purpose flour. Keep aside

Sieve the flour and baking powder.
Beat the butter and sugar till light and fluffy. Then add the eggs incorporating one at a time then add the desiccated coconut and fold in the flour and cherries. Lightly mix the batter well.

Grease a bundt pan well and bake at 180 degrees for 40 minutes. When done immediately, add the topping then spread the topping evenly and again bake for 10 minutes till the top browns and a skewer comes out clean.
If the cake is browning too much on top tent it with aluminium foil.
For the frosting

Beat the egg white well then whisk the sieved icing sugar . When the cake is nearly done then spread on top then sprinkle flaked coconut and bake again for 10 more minutes till they brown on top.

Looks great... see the cheeries peeking out.

Slice and ready to be dispatched ..

Hmm ..enjoy..

Labels : Bundt, Cherry, Bundt Bakers, Glazed Cherry Coconut Cake

Bundt Bakers Cherries Bundts #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Sneha ; Host blog: Sneha's Recipe . You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Don’t forget to take a peek at what other talented bakers have baked this month:

Glazed Cherry Coconut Cake Sneha's Recipe
Bundt cake chocolate and cherries Merce`s Cake