Lamb In Spicy Gravy

INGREDIENTS:

1) 1 lb lamb, cut into small pieces and cook till tender;
2) 2 tsp coriander powder;
3) 1/2 tsp cumin powder;
4) Coriander leaves, chopped;
5) Salt to taste; and
6) 3-4 tbsp oil.

BLEND TOGETHER INTO FINE PASTE:
2 medium onions
2" ginger
6-8 garlic flakes
A small piece cinnamon
2-3 cloves
2 cardamoms

BLEND TOGETHER INTO FINE PASTE:
10 red chilies
1 lb tomatoes

PREPARATION:

Heat oil in a pan and fry the blended onion mixture till done.
 

Now add the blended tomatoes mixture and fry till the mixture has lost all the water content and oil begins to float on the top.
 

To this, add all the dry powders and fry for a minute.
 

Add the cooked lamb pieces along with salt and coriander leaves.
 

Add water if necessary and simmer the curry for around 10-15 minutes.
 

When the gravy thickens, remove from heat and serve hot with rice.


(Source:daawat)

Egg toast

A very easy to do recipe for all, young or old.

INGREDIENTS: -

1) 4 eggs,

2) 4 slices of bread,

3) 1 onion,

4) 1 tomato,

5) 4 small green chillies,

6) 2 tablespoons milk,

7) 1 teaspoon red chilly powder,

8) 4 tablespoons chopped coriander leaves,

9) Oil for frying, and

10) Salt to taste.

Preparation time : - 10 minutes     Serves : - 2

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

TO PREPARE EGG TOAST: -

Finely chop the onions, tomatoes and green chillies. Now put all the ingredients in a bowl, except the bread and oil. Beat all these ingredients nicely and ensure that all the ingredients have blended well. Beat until it becomes fluffy. Now take a tava/pan and heat some oil in it. When the oil is hot, dip the bread slices in the egg mixture and place it on the tava/ pan. Pour oil and fry the slices until the eggs are done. Flip over and cook so that all sides are evenly cooked. Do this with all the slices and serve with mint or tamarind chutney.

(Source:bestindiancooking)

Spicy Grilled Fish

INGREDIENTS:

1)    4 oz fish, skinned;
2)    Salt & pepper to taste;
3)    3/4 cup yogurt;
4)    2 tsp garam Masala;
5)    1 tsp ground coriander;
6)    2 garlic cloves, crushed;
7)    1/2 tsp chili powder;
8)    1 tbsp lemon juice; and
9)    Lemon wedges for garnish.
 

PREPARATION FOR MAKING SPICY GRILLED FISH:
 

Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper.
 

Mix together yogurt, coriander, chili powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors.
   

Preheat broiler. Transfer fish to a broiler rack, cook for about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.
 

Serve hot, garnished with lemon wedges.

(Source: daawat)

Shrimp and Pancetta on Polenta

INGREDIENTS:

1) 1/2 cup instant polenta;
2) 1/4 pound pancetta, chopped;
3) 2 garlic cloves, minced;
4) 1/4 teaspoon hot red pepper flakes;
5) 3 tablespoons extra-virgin olive oil, divided;
6) 1 (14-ounces) can diced tomatoes in juice;
7) 1 pound cleaned large shrimp; and
8) 1 tablespoon chopped flat-leaf parsley.

PREPARATION:

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.

Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

(Source: epicurious)

Meatloaf with Italian Sausage

INGREDIENTS:

1) 1 1/4 pounds ground beef;
2) 4 (4 ounce) links Italian sausage, casings removed;
3) 1 egg, beaten;
4) 1 small green bell pepper, chopped;
5) 1 onion, chopped;
6) 1/2 cup dry hot wheat cereal;
7) 1/2 cup milk;
8) 1 dash worcestershire sauce; and
9) salt and pepper to taste.

PREPARATION:

Preheat oven to 400 degrees F (200 degrees C).

Chop sausage finely. In a large bowl combine beef, sausage, beaten egg , bell pepper, onion, cereal, milk, worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.

Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

(Source: allrecipes)

Chicken soup

INGREDIENTS:

1) Chicken broth 5 cups
2) Shredded boneless chicken pieces 1 cup
3) Soya sauce 2 tbsp.
4) Vinegar 1 tbsp.
5) Green chilli sauce 1tbsp.
6) Cornflour 4 tbsp.
7) Black pepper powder 1/2 tsp
8) Chicken masala 1 tsp.
9) Salt to taste.


PREPARATION FOR CHICKEN SOUP:-

Put chicken broth and chicken pieces in a pressure pan. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes).

Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. Mix cornflour in 1/4 cup water. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat.

Serve hot. Garnish with finely chopped coriander leaves.

(Source: Recipedelights)

Pineapple Chicken

INGREDIENTS:-

1) 2 cut into serving pieces broiler-fryer Chickens;
2) 1 tsp Monosodium Glutamate;

3) 1 1/2 tsp Salt;

4) 1 slightly beaten Egg;

5) 1 6 oz Can Pineapple Juice;

6) 1 1/3 cup fine dry Bread Crumbs;

7) 1/4 cup melted Butter or Margarine; and

8) 1 1/3 cup flaked Coconut.


PREPARATION FOR PINEAPPLE CHICKEN:-


Rinse pieces of chicken. Pat dry with paper towel. Drizzle monosodium glutamate and salt over both sides.

Mix egg and pineapple concentrate a plate. Mix bread crumbs with melted butter in another plate. Combine coconut to butter-bread crumbs mixture. Mix well.

Coat chicken pieces with pineapple mixture. Next roll them in coconut mixture. Place them on 2 foil-lined baking pans.

Bake them in a preheated oven to 350 for about 40 minutes. Reverse pans in oven for even baking. Bake for another 40 minutes. If chicken becomes very brownish before end of baking time cover it loosely with foil.

(Source: indianfoodforever)

CRISPY PATTIES

INGREDIENTS

DOUGH:-

1) Flour 250gm;
2) Milk 175ml to 200ml;
3) Fresh yeast 10gm;
4) Butter 20gm;
5) Salt to taste; and
6) Sugar to taste.

FILLING:-

1) Boneless chicken 250gm;
2) Grated cheese 125gm;
3) Tomatoes (blanched) 100gm;
4) Cauliflower (cut into pieces) 100gm;
5) Spring onions (chopped) 100gm;
6) Green peas (boiled and crushed) 50gm;
7) Butter 50gm;
8) Garam masala powder 5gm;
9) Salt to taste; and
10) Oil for frying.

PREPARATION

Sieve the flour and salt together. Dissolve yeast and sugar in 25ml lukewarm milk. Mix yeast, flour and the remaining milk to form soft dough. Mix in butter. Cover with a wet muslin cloth. Keep aside to ferment for one hour.

Mince the chicken and 50gm cheese in a blender. Peel the tomatoes and chop them. Melt butter in a pan. Add chicken and the vegetables, sauté till done, making sure that the cauliflower is crunchy. Add the remaining cheese, garam masala and salt.

Divide the dough into 12 balls and roll out into 10cm rounds. Place the chicken and vegetables filling in the centre of each. Fold into crescent shapes, sealing the edges with water. Keep aside for a further 15 minutes. Lightly pick up the patties and deep fry in hot oil till golden.

SERVE THE TASTY CRISPY PATTIES WITH KETCHUP OR CHILLIE SAUCE !!