Smoked Beef with Fermented Soya Beans!

This is Smoked Beef Stewed in fermented Soya Beans. A Naga (People of Nagaland) Delicacy, this authentic Naga recipe is right from the Kitchen of a Naga friend who is also an excellent bachelor Cook. Fermented Soya beans or Akhuni in nagaland, Hawaizaar in Manipur and Turumbai in Meghalaya is a part of the North eastern cuisine. Very pungent, you need to acquire the taste before you can actually enjoy this dish, but once you have gotten used to it, there will be no stopping you huh!

Frying Onions Till Golden Brown!

Bachelor Cooking Tip:
In almost every recipe, specially Indian Cooking, you will come across the phrase fry the onions till golden Brown. It is as ubiquitous as the word Masala in Indian Cooking. (Masala is Spice in Hindi, and can mean the whole gamut of Indian Spices like Cumin, Coriander powder, Cinnamon, pepper, Cloves, Bayleaves, paprika and even ginger-garlic at times)

Frying Onions till golden brown is a very delicate affair.

You can’t just say, fry for 4-5 minutes either since I don’t know what kind of flame you are using. I don’t even know what kind of Cooking vessel you are using. In a thin frying pan, frying till golden is difficult and the onions just tend to get burned. Thick bottom pans are very recipe friendly, and cast iron ones are the best. The picture above is a thick Aluminium Kadhai or Wok and it is also very Indian recipe friendly.

The picture was taken just before the Onions turned golden brown. Even if I say fry till golden brown, you need not wait till then. It might just get burned. This is the perfect time when you may add the crushed Ginger-garlic paste and saute before you add masalas or Tomatoes.
The significance of frying till golden brown is that it dries the onion of its sweet juice and gives a slightly seasoned taste to the curry. Burn it, and the curry gets spoiled. That is the secret to Indian cooking.. The perfect timing of the frying of the onions..

The above picture will launch a thousand Indian Recipes. Good Luck.

Oh, that much onions is enough for 1 kilo meat. For the frying till golden brown, that is. If you want to add more onions, add later when you add the Meat. Add onions later for a nice gravy. Add when the meat is dry, and fry till the onions have turned to gravy…. Enjoy!!

Chicken Masala Dry and Tasty Gravy

Sorry for the delay.

I am back after a long time, and I cooked this dish about a year back. But then, I know all my recipes by heart.

The gravy is onion based with some tomato. I never get excess with the tomatoes, so it was low on the tomato and the gravy was mostly Onion-Ginger-Garlic flavored.

I cooked it the way we cook chicken, only I didn’t put water, and it was cooked in its own juice. That made all the difference, and tastier.

Clean 1 kilo of chicken, and marinade in Turmeric (Half TSP or less)+ Dhania Power (1 TSP) + Jeera Powder (1 TSP) + Salt to taste + some red chilli + 1 TBS each of ginger and garlic paste, in a bowl and keep it covered. Marinade for at least 2 hours.

Chop three large onions.
Chop one large tomato.
Slice 3 green chillis.

Heat 2 Tbs vegetable Oil in a thick Bottom Pan.
Add some mustard seed (1 tsp)+1 tsp jeera + 1 tsp Meethi seeds.
Add 1/3rd the Onions and fry till golden brown. Now add rest of the onions and fry till limp.

Add the chicken, and stir slowly.
Let them mix well, and in normal heat cook for 5 minutes.

Now cover the chicken and cook for 15 -20 minutes in medium, stirring from time to time.
Now open the lid, and add the tomatoes.
Increase the heat and cook till water/juice has evaporated and the gravy is almost dry,.

If you can’t do without gravy, cook some Daal 

Garnish with coriander and Enjoy.

Tindora and Can help reduce Blood Sugar, good for Diabetic

 first cooked and blogged about this tindora recipe more than a year back. OK, But what is Tindora? Tindora is a type of gherkin, which is also known as Kundru in U.P. Tondli/Tendli in Maharashtra, Ghiloda or Tindora in Gujarat and Kovaikai in Tamil, Dondakai in Telugu, Tondekayi in Kannada, Telakuch in Bengali, and Kovakai in Malayalam.

It is not the tastiest of dishes and is considered to be a distant cousin of the Parwal. In fact the Tindora Zhunka was one of the better tindora dishes I ever had. Try therecipe here

Well, the point of the post was that Kundru or the Tindora can help reduce blood sugar. So, all you diabetic or sugar conscious readers, it is time to try out the Tindora Recipe once again.

Here is the recipe again:

Steps:
Slice in circles, 250 grams of Tindora into small discs, like the picture above.
Chop Two large onions into small pieces. Cut into slices in one direction, turn by 90 degrees and cut across the slices 

Deseed and Chop two tomatoes same way as we did the onions.
Chop 2 green Chillis in anyway.

Heat oil in a thick Bottom Pan, and add a tsp each of Mustard seed and Jeera into the oil.
Immediately add the onions and green chillis.
When Onions are limp, add tomatoes, and saute for some time.
Add the Tindoras.
Add salt to taste, and half tsp of red chilli.
Cover and cook in low heat for 15 minutes, opening the lid and stirring from time to time.
After the 15 minutes, add a cup of Besan or Gram Flour.
Mix well, and keep stirring in low heat.
Sprinkle some water with fingers so that it is not dry.
Cover it, and keep stirring every couple of minutes.
Should be done in 15 minutes.
Have with Hot Chappatis
Oh, I am back!

Hawkins Pressure Cookers

I am a big Fan of Hawkins Pressure cooker. Its fortunate for the Hawkins company, that it is only Indians who has to have a pressure cooker in his/her kitchen. If pressure cookers were as necessary to any other form of cooking as it is to Indian cooking, Hawkins wouldn’t have been the market leader it is today. [Disclaimer: I own Hawkins stocks]. Pressure cookers are an absolute necessity for Indian cooking. It is the easiest way to boil daal, or pulses, which is a staple to the Indian Diet. Indians, who are primarily vegetarians have to have a pulse base dish for his/her meal to make up for the protein that a Vegetarian meal lacks. Pulse is usually boiled, and then tempered with spices in Hot oil or Ghee (Indian Butter). Pressure cookers, which are air tight aluminum cooking utensils, cooks pulses in a short time, and Daal or a the Pulse dish being a staple, for a wholesome Indian Meal, Indian Cooking need a Pressure Cooker and a Kadhai, which is a hemispheric, thick metal pan.

Because every middle class and above household in India owns at least a Hawkins pressure cooker, I have had good returns on the Hawkins stock I own. I personally own several sizes of Hawkins. Besides pulses, I also cook my rice and most of my meat curries in a pressure cooker.

When in India I used to cook meat in Kadhai, unless, I wanted to cook real tender meat. So I have been using Pressure cooker for many types of cooking. it was only after I had to stay for an elongated stay at the US that I realized how much more useful the pressure cooker is. Lesser quality brands builds the pressure cooker with thinner aluminum body, but the Hawkins cookers are build with the right thickness that if you can control the heat it will never burn your food, which is a common phenomenon for cooking slow fried indian dishes.

The Hawkins pressure cookers, with the right thickness, spreads the heat evenly on the food , an I could make all kinds of Indian Subzee using my trusted Pressure cooker. I couldn’t imagine how my cooking life would have been, had it not been for my trusted Hawkins pressure cooker.

Fried Hilsa Goodness

I fried up some Hilsa, because I didn’t want to cook it the way Hilsa should be cooked… That is not fried… cooked in Mustard paste. I just wanted to cook something different. Just as you would cook a Rohu Kaalia.

The good thing about Hilsa, is that it cooks really fast, so don’t wait too long to turn the side. I fried maybe 4 minutes on each side on high heat? As you know, I don’t measure, neither time nor quantity. A good cook knows how to feel with all senses… Mostly sight and smell eh 

I Fried the fish in Mustard Oil. Any other oil is a Sacrilege when you are dealing with Fish. Just make sure that you heat the oil till all the bubbles have gone and start to release a fume.. Learn to know the smell. I usually wave my hand over the oil towards myself to check the smell. Undercooked Mustard oil has a bad smell. Burnt oil is no good either. Hmm, maybe I will do a Video. Once the oil is propah-ly heated, let the fish slid down a flat spatula, or use a pair of Steel tongs. Beware of all the oil that will spill out and jump out all over the place. I use a large Lid as a Shield. A Lid with a knob to hold. If not, use a large steel plate, and hold it with a Clamp.

DON’T cover the frying Pan totally. Just cover enough to catch the nasty flying oil. Leave space for the fumes to leave though.

SPICY ANGLO-INDIAN PORK ROAST

2kg pork (1 whole piece) from the shoulder portion
2 teaspoons pepper powder
4 dried red chillies broken into bits
3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder
½ teaspoon turmeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and turmeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).
Serve with mash potato and Bread or Rice.
The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.

ALMORTH (MIXED MEAT AND VEGETABLE STEW)

This dish is a kind of stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only.

This Stew was a must have for Christmas Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls.
Ingredients
¼ kg Beef
¼ kg mutton / lamb
½ kg chicken
¼ kg pork
A few carrots and beans chopped into medium size pieces (or any other English vegetables)
3 potatoes peeled and cut into quarters
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons pepper powder
1 teaspoon coriander powder
4 dry red chillies broken into pieces
2 teaspoons chopped garlic
2 pieces cinnamon
5 cloves
3 onions sliced
2 tomatoes chopped
2 tablespoons chopped mint
3 tablespoons oil
Salt to taste
2 tablespoons coconut paste
2 tablespoons vinegar
Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork also the chillie powder, turmeric powder, pepper powder, salt and tomatoes and mix well. Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and pressure cook for 10 minutes ( 6 to 8 whistles). Turn off the heat. Open the cooker when the pressure dies down and add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick.

HONEY YOGURT FRUIT COMPOTE

1 cup plain curds / yogurt

3 tablespoons honey
½ teaspoon ground cinnamon
2 oranges, peeled, sliced, and halved
1 cup pineapple chunks
1 apple, cored and chopped
1 ripe pear, cored and sliced into wedges
1 kiwifruit, peeled and sliced (optional)
2 bananas peeled and sliced
In a small bowl, combine the yogurt, honey and cinnamon. Stir well to blend. Chop the fruits to desired size and mix together in a separate bowl. Arrange alternate layers of yogurt mixture and fruit in individual tall glasses or bowls. Chill for ½ an hour before serving

SWEET COCONUT PUFFS

For the Dough: 250 grams refined flour or maida, 50 grams butter, ½ teaspoon baking powder, 1 teaspoon salt, ½ kg oil for frying.

For the Filling: 3 cups grated coconut and 3 tablespoons sugar mixed together

Sift the flour with the salt and baking powder. Mix in the butter and knead to a fairly stiff dough with very little water. Keep aside for 1 hour.

Take the dough on a floured board and roll out into a thin sheet. Cut squares of about 2 to 3 inches per side. Put a tablespoon of the sweetened coconut on half of the square. Fold the other half over in such a way to form a triangle. Seal the edges by dampening with a little water. Heat the oil in a deep pan till smoky. Slowly drop in as many puffs as the pan can hold and fry till brown on both sides. Remove from the pan and drain.

Note: These puffs can last for a fortnight if dry cocoanut or copra is used instead of fresh coconut.

FRIED SAVOURY MINCE PAN ROLLS OR PANTERASS

SAVOURY MINCE PAN ROLLS / PANTERASS
October 6, 2009 by bridgetkumar
Ingredients for the Pan Rolls

2 cups flour
3 eggs beaten
1 cup milk
2 tablespoons melted butter
A pinch salt

Ingredients for the Mince
500 grams topside mince
1 onion chopped finely
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 medium size potatoes peeled and cut into 2cm cubes
Salt to taste
2 teaspoons chillie powder
1 teaspoon garam masala powder or all spice powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 egg lightly beaten
Oil for deep frying
1 cup dry bread crumbs

On low heat, cook the mince along with the chopped onion, garlic, giner, potatoes, chillie powder, garam masala / all spice powder, cumin powder, coriander powder and salt with half cup of water till the potatoes are soft and the mince is cooked. Cool and keep aside.

Mix the flour, 3 eggs, milk, butter and salt with a little water to make a think batter. Make thin pancakes / crepes on a flat pan cooking them on one side only.

Place each pan cake / crepe on a plate, add a tablespoon of mince mix on one end and roll up tucking in the sides as you would a spring roll. Follow the same procedure till all the mince and pancakes / crepes are exhausted.

Heat oil in a pan. Dip each pan roll in beaten egg then roll in bread crumbs. Shallow fry until golden and drain on a kitchen towel.

Shrove Tuesday or Pancake Day Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday. Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent. In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began. SIMPLE PAN CAKES Serves 2 Preparation time 30 minutes 1cup flour (maida) 2 eggs beaten well 2 tablespoons sugar ½ teaspoon vanilla essence 1 tablespoon butter or ghee ½ teaspoon salt ¼ teaspoon baking powder 1cup milk Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey. For Pan Rolls make the pancakes as above. Place a spoon of cooked mince, sweetened grated coconut or any vegetable side dish in the middle then roll them up. Serve hot. For Fruit Pan cakes, add finely chopped fruit such as pineapple, banana, apple, etc., to the batter and make the pancakes as above.

8-Trotters (mutton or pork) preferably the front ones
1teaspoon ginger paste
1 teaspoon garlic paste
2-teaspoons spice powder
2-large tomatoes chopped
3-teaspoons chillie powder
2-large onions chopped
1-teaspoon coriander powder
3-tablespoons oil
Salt to taste
2 tablespoons coriander leaves chopped.

Heat oil in a pressure cooker and lightly sauté the onions. Add the trotters, spice powder, chillie powder, tomato, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

1 kg firm just ripe tomatoes 1 kg sugar 2 tablespoons lime juice 1 teaspoon lemon or orange peel 3 sticks cinnamon 4 cloves Blanch the tomatoes in hot water and remove the skins. Cut into quarters and simmer together with the sugar, cinnamon, cloves, lime juice and lemon / orange peel till the mixture thickens. Cool and store

Shrove Tuesday or Pancake Day 

Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday.
Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent.
In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.
SIMPLE PAN CAKES
Serves 2 Preparation time 30 minutes
1cup flour (maida)
2 eggs beaten well
2 tablespoons sugar
½ teaspoon vanilla essence
1 tablespoon butter or ghee
½ teaspoon salt
¼ teaspoon baking powder
1cup milk
Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey.
For Pan Rolls make the pancakes as above. Place a spoon of cooked mince, sweetened grated coconut or any vegetable side dish in the middle then roll them up. Serve hot.
For Fruit Pan cakes, add finely chopped fruit such as pineapple, banana, apple, etc., to the batter and make the pancakes as above.

HOME MADE TOMATO JAM

1 kg firm just ripe tomatoes


1 kg sugar

2 tablespoons lime juice

1 teaspoon lemon or orange peel

3 sticks cinnamon

4 cloves



Blanch the tomatoes in hot water and remove the skins. Cut into quarters and simmer together with the sugar, cinnamon, cloves, lime juice and lemon / orange peel till the mixture thickens. Cool and store

CHRISTMAS GOODIES

SPECIAL STEAMED CHRISTMAS PLUM PUDDING
Serves 6 Preparation time 1 hour
Ingredients

200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.


CHRISTMAS FRUIT MINCE PIES
Serves 6 Preparation time 1 hour
Ingredients

200 grams flour / maida
2 eggs beaten
150 grams powdered sugar
1 teaspoon cinnamon powder
250 grams chopped dry fruits soaked in a little rum before hand
150 grams butter
½ teaspoon baking powder

Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes.

BEANS FOOGATH

Green Beans or String Beans are low in fat and are an excellent source of fibre, protein, folic acid, iron, phosphorus, magnesium and carbohydrates. The rich fibre content found   in beans help in lowering cholesterol and blood sugar. They are highly recommended for diabetic patients. Green beans are also a very good source of vitamin K, which plays an important role in bone health and the prevention of osteoporosis.

Serves 6 Preparation time 35 minutes
Ingredients:
300 grams chopped string beans, 1 onion chopped finely, 1teaspoon mustard seeds, 3 green chillies chopped finely, 1 teaspoon chopped ginger, ½ teaspoon turmeric powder, 2 tablespoon cooking oil, 2 table-spoons grated coconut, 4 or 5 curry leaves, Salt to taste

Heat oil in a suitable pan and add the mustard seeds. When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger. Fry lightly for a few minutes. Add the chopped beans and salt and mix well. Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates. Mix in the grated coconut. Serve as a side dish. 

SCRAMBLED FISH ROE (FISH EGGS)

Serves 6 

Preparation Time 45 minutes

Ingredients

½ kg Fish Roe 

2 onions chopped finely

2 green chillies chopped    

1- teaspoon salt

2 teaspoons pepper powder    

3 tablespoons oil or butter

Wash and cut the Fish Roe into thick slices about an inch in thickness. Coat it with the salt and pepper. Heat oil or butter in a pan till smoky and fry the onions and green chillies till golden brown. Mix in the fish Roe slices and fry till golden brown. Break up the Roe as it fries. It will taste like scrambled egg. Serve with  buttered Toast 

Spicy Mince Croquettes (Cigar shaped Cutlets)

Serves 6                

Preparation Time 1 hour

Ingredients

½ kg minced meat  (Beef or mutton)                    

I onion chopped finely

6 cloves garlic chopped                                           

3 green chilies chopped finely

2 slices bread soaked in water and squeezed dry   

3 tablespoons bread crumbs

2 eggs beaten separately                                         

Salt to taste

3 tablespoons oil or ghee                                          

½ teaspoon pepper powder

1 teaspoon chopped coriander and mint leaves

Wash the mince well and then cook it along with the chopped onion, green chilies, garlic and salt with a little water till nice and dry.  Mix in the soaked bread slices, salt, pepper, coriander leaves, 2 teaspoons breadcrumbs and 1 beaten egg and mix well. Form into long cigar shaped cutlets. Dip each Croquette in the remaining beaten egg and roll in breadcrumbs.  Heat oil in a flat pan and shallow fry about 6 Croquettes at a time.  Serve hot with wedges of lemon and onion rings. This is a very nice accompaniment with pepper water and white rice.