Wednesday, January 27, 2016

Beef and potatoes curry


This is one of the traditional kerala beef curry recipe that I have made for years the only change is adding a little meethi leaves towards the end as garnish. Try this out the additional meethi does add a delicious flavor  to the meat and potatoes . You  can always add coconut milk for serving as a breakfast dish or make it a little dry  , it goes well with naan or bread.

What U need :


Beef cut up-1 pound
Red onion - 1 cup chopped length wise
Garlic -1 tablespoon chopped fine
Ginger- 1 tablespoon chopped fine
Potatoes - 1-2 chopped cub size
Curry leaves- 7-8
Turmeric- 1 teaspoon
Chilli pwd -1 teaspoon (add spice as needed)
Garam masala- 1 teaspoon
Black pepper ground- 1 teaspoon
Meethi leaves dried - 1 tablespoon
Oil -2 teaspoon
salt to taste
Bay leaves -2-3

Garam masala :
Cardamon seeds - 4-5
Cinnamon stick - 1 inch
Star anise -2
Clove - 4-5
Fennel seeds - 2 tablespoon

  • Clean and cut the meat in bite size pieces add 1/2 cup water , salt , pepper, garlic pods ,  bay leaves, few curry leaves cook in the pressure cooker till at least 2 whistles let it cool down

  • Meanwhile heat up a thick bottom pan, add 2 teaspoon Oil,  add the chopped red onions and curry leaves cook till translucent.
  • Add the chopped ginger- garlic till raw smell is gone.
  • Add the garam masala , black pepper, cook for few mins , then add the cooked beef.
  • As beef is going to take some time to cook so cover the pan and let it cook on low flame, be sure to be mixing it once in a while so that it does not get burnt .

  • Add the cub sized potatoes  let it cook down for 5-10 mins till the potatoes are done .
  • After the beef starts to sweat out the oil , add the dried meethi leaves  .
  • Add salt as per taste if needed , and serve with hot rice or chapatti. 
  • NJoy !
  • Wednesday, December 23, 2015

    Merry Christmas and a very happy and peaceful new year !

    May your Christmas sparkle with moments of love, laughter and goodwill, 
    And may the year ahead be full of contentment and joy. 


    Wishing all my friends in the blog world Happy Holidays !

    Wednesday, November 25, 2015

    Cornbread stuffing

    Growing up in an south Asian country thanksgiving was a foreign concept to me. The first year-round thanksgiving  I was totally clueless as to what is this holiday exactly about because there was a big fuss about cooking a lot of  food then shopping at crazy hours didn't make sense what are we celebrating ??

    Then over the years it started to grow on to you the true reason why we celebrate thanksgiving - a day to give thanks as simple as it sounds is a very humbling and gratifying feeling. Every single day we take a lot of things and people around us for granted not realizing how important  little things are and giving thanks means a lot…a lil' gratitude goes a long way.
    So give thanks to one and all .
    Wish you all a very Happy Thanksgiving !!


    OK now to the recipe every one has their favorite mine has evolved over time its the corn bread stuffing YUM !
    this is inspired from one of my favorite chefs Ina Garten , I tweaked it a lil' to suit our taste.



    What you need  ;

    1 cup 1-inch bread cubes I used corn bread 

    1/2 tablespoons (1 stick) unsalted butter


    1/2 cups medium-diced yellow onion (2 onions)


    1/4 cup medium-diced celery (2 stalks)


    1 tablespoons chopped flat-leaf parsley


    1 teaspoon kosher salt


    1 teaspoon freshly ground black pepper


    1/4 pound chorizo (spicy sausage)


    1 cup chicken stock


    1/4 cup dried cranberries


    Preheat the oven to 300 degrees F.

    Place the corn bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven 


    temperature to 350 degrees F. Remove the corn bread cubes to a very large bowl.

    Meanwhile, in a large saute pan, melt the butter and add the onions, celery, parsley, salt and 


    pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the corn bread

    cubes.
    In the same saute pan, cook the chorizo over medium heat for about 10 minutes, until browned and


     cooked through, breaking up the meat with a fork while cooking. Add to the bread cubes and 

    vegetables.

    Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking 


    dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.


    Saturday, October 24, 2015

    Potatoes and spinach (Aloo palak )


    As the weather starts to cool down it feels like winter is almost here, days are getting shorter and gets darker sooner but on the bright side Halloween decoration have started to show up in the neighborhood that is always FUN :)

    On days like this feels eating something easy  and comforting and nothing better than potatoes. This is a pretty simple dish can make it with very few ingredients

    What U need :

    potatoes - 2-4 peeled and cubed
    onions - 1 chopped
    ginger - 1/2 inch chopped
    cilantro - chopped
    spinach - 1/2 cup chopped
    green chillies - 1-2 chopped
    turmeric - 1/2 teaspoon
    oil - to saute
    salt as needed
    cumin- 1 teaspoon

    Heat a pan . add oil until hot add cumin seeds sauté for few mins, add the chopped , chillies, onions let it cook till the onions are soft and a little brown.
    Add the chopped cube sized potatoes cook for a few mins.
    Add salt , turmeric and let this cook till the potatoes are soft add the spinach towards the end as it cook very quickly.
    Garnish with chopped cilantro serve with basmati rice or rotis. Njoy !

    Sunday, October 12, 2014

    San Francisco Trip


    One of the most visited cities in the united states, this was on our list for some time , since we live in the greater northwest it wasn't that hard to plan , so this summer we decided to embark into this awesome journey.

    Here are a few glimpses of our trip , a snap shot of our sunny days in CA. 
    If a picture is worth a thousand words then this should say it all.











    Monday, October 6, 2014

    Masala Dosa




    Every one has one of those recipes that takes to to your happy place, this is one of mine and so is this for my little one and older one . Both of them love masala dosa & plain dosa , relishing  every bite of it .  

    Recently on our visit to San franscico we visited a typical south indian restuarant and decided to have brunch there, this place was did  great job of maintaining the same culture and more important the taste of traditional south indian dishes, just like you would find in south India . Long crispy dosas in variety of options with colorful chutneys and sambar to go along and many more savory delicacies 

    Thumbs up for dosa
      Usually saturday mornings I make something that I grew up eating , so my kids could stick to the roots at least on the weekends :)

    Masala dosa is one of the most  demanded on week ends  this savory dish is a crepe with  a filing of boiled potatoes with added spices in crispy layer of dosa .

    What you need  for dosa batter :
    Idli rice : 1 cup
    Urad dal : 1/2 cup
    Salt : to taste
    Meethi seeds : 1 pinch 
    Yeast: 1 pinch
    Soak the rice, meethi seeds and urad dal for 6-8 hours, then grind it in a mixer (I use the Indian one I got from back home). Over the last few years, I went through several trial and errors to make soft dosas and idlis in this cold country. 
    Quite a few attempts were disasters with idlis as hard as rock, but at other times it turned out to be great.
    I tried a little trick , after the batter is mixed into a paste , take a pinch of active yeast in warm water
    Add to the batter just like u would do for making appams but only the quantity is less as compared Cover this batter and leave it over night, next morning the batter will swell up which is a good sign of fermentation , add salt  if the batter is to make dosas make it thin and for idlis keep the consistency thick.

    For the filling (masala) :
    Boiled potatoes : 2 smashed 
    Onions : 1 chopped
    Chillies : 1 long slit
    Curry leaves : 5-7 
    Salt and turmeric as needed
    Olive oil : 1 tsp
    Urad dal : 1 tsp
    Heat a pan . add oil until hot add urad dal sauté for few mins, add the chopped curry leaves, chillies, onions let it cook till the onions are soft and a little brown.
    Add salt and turmeric then add the smashed potatoes leave some chunky pieces in gives the masala dosa an authentic taste, if needed you can also add chopped cilantro which is optional.
    Add slat and mix well next to make masala dosas use the batter as mentioned earlier. heat a flat pan oil rub then at the right temp which u can check by sprinkling water on the pan it shud bubble ,  pour the batter in a circle form to make fresh piping hot dosas , add the potatoes add some oil on the sides to make it crispy fold from the sides. cook for few secs more then take it off the pan and keep aside try not to cover this as it may get soggy best is to eat while hot and crispy.
    Serve with sambar or coconut chutney. Njoy !


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