PORK BHOONI BHUNI PORK WITH FRESH DILL LEAVES AND POTATOES
Friday, January 31, 2014
Pork Bhooni / Bhuni (Pork cooked With Dill Leaves and Potatoes)is an old Anglo-Indian Dish that is popular in Calcutta and West Bengal especially in the hills of Darjeeling. The term Bhooni,or Bhuni means to Fry and comes from the Hindi Word Bhuna a cooking process where spices are gently fried in plenty of oil to bring out their flavor, and meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little gravy or sauce. In this dish the Pork is cooked along with fresh Dil Leaves and Potatoes and then simmered till almost dry. The almost dry coating consistency of the gravy that remains on the pork together with the flavour of Fresh Dil leaves makes this Pork Dish unique. This Recipe is featured in my book ANGLO-INDIAN DELICACIES
1 kg Pork from the Belly Portion, with less fat cut into medium size pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Dill leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies and Dill leaves and mix well. Stir fry for a few minutes till the pork pieces become firm and the leaves shrivel up. Add the potatoes, salt and sufficient water and simmer on low heat till the pork and potatoes are tender. Serve with steamed rice or bread
Serves 6 Preparation Time 45 minutes
Ingredients1 kg Pork from the Belly Portion, with less fat cut into medium size pieces
2 teaspoons ginger garlic paste
½ teaspoon turmeric Powder
2 teaspoons chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Dill leaves
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies and Dill leaves and mix well. Stir fry for a few minutes till the pork pieces become firm and the leaves shrivel up. Add the potatoes, salt and sufficient water and simmer on low heat till the pork and potatoes are tender. Serve with steamed rice or bread
Mushroom and Bell Pepper Chicken
I found this recipe from one of my favorite go to food blogs- its called 365 days of slow cooking
our family really liked this recipe.
Recipe for Mushroom and Bell Pepper Chicken with Linguine in the Slow Cooker
Makes 4-6 servings
1 medium onion, diced
1 Tbsp tomato paste
1 Tbsp oil
1 tsp dried tarragon
1/2 tsp thyme
1 Tbsp minced garlic
4 oz of mushrooms, sliced
1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules
1/3 cup water
1 Tbsp Worcestershire sauce
4 or 5 boneless, skinless chicken thighs (frozen is fine)
Salt and pepper
3 peppers (I used red, orange and green), cut into chunks
1/4 cup canola oil
5 Tbsp flour
Dash of soy sauce
About 8-12 oz of linguine, cooked and drained
1. In a microwave-safe bowl combine the onion, paste, 1 Tbsp oil, tarragon, thyme and garlic. Microwave for 4-5 minutes, stirring every minute. Transfer to the large slow cooker (I used my 6 quart).
2. Add in the bouillon, water, and Worcestershire. Place chicken on top and salt and pepper. Place mushrooms and peppers on top of chicken.
3. Cover and cook on LOW for 4-6 hours.
4. Remove the chicken and place on a cutting board. Break up into large chunks and tent with foil.
5. In a pan heat 1/4 cup oil over medium heat. Add in one Tablespoon of flour and whisk. Add in the rest of the flour one tablespoon at a time and whisk. Add in juices from slow cooker and whisk to create a nice creamy sauce. Add in a dash of soy sauce and salt and pepper to taste. Add in more thyme and tarragon, if needed.
6. Pour sauce into the slow cooker and stir in chicken chunks. Stir in hot linguine and stir into the sauce. Serve and enjoy!
Review:
I was inspired by the mushrooms and peppers in my fridge to make something delicious in the slow cooker. I wanted a creamy sauce but decided to make the roux with oil instead of butter just to make it a bit more healthy. I was pleased with the results overall, but I did feel like this was missing something. Im not sure what! Its kind of driving me crazy. Any ideas?!
3 1/2 stars.
Vendakkai Pachadi ladies finger or okra gravy
Ladies finger, as we all know is very good for memory power. I have often heard people telling that they will take ladies finger on the day of the math exam. I am not sure of any scientific reason behind that .But as a habit we have come to believe it and try to give it to our children. Many tasty dishes can be made out of this common vegetable. Ladies finger sambar and fry always tops the list.
In chettinad we make tasty vendakkai pachadi out of this which can be used as an all in one curry when we don’t have time to cook. This can be mixed with rice like sambar or rasam and can be taken as a side dish also for curd rice.
The main thing to be noted by the beginners while cooking ladies finger is that it should be sauted in oil in medium fire nicely so that the sticky thing in the veg gets off. If water is added without sauting nicely the curry will become sticky like a paste. While cutting also we should be very careful that it does not have any water content. After washing the veg it should be wiped dry with a towel or paper napkin
Ingredients
Ladies finger-250 gms(15 medium sized ones)
Small onion-15 or big onion-1
Green chilli-2
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Thoor dhal-2 to 3 table spoons (1 hand full)
Coriander leaves-little
Curry leaf-little
Procedure
Cut the ladies finger into small pieces like in the picture. Chop the onion and tomatoes also.Split the chilli in the centre lengthwise Cook the thoor dhal 1 whistle less than you cook for sambar(switch off the stove 5 minutes after the first whistle in medium fire).Once the dhal is cooked open the cooker and take the water on top of the dhal (if there is not much water add a cup of water to the dhal and take out that water and keep aside.)
Keep the kadai in the stove. In 1 table spoon of oil season the pachadi with a teaspoon of mustard seed, cumin seed, broken urudh dhal and little curry leaf. First add the onion pieces then the tomatoes and green chili and sauté for a while. When there is not much water content add the ladies finger pieces and sauté in medium fire for 5 to 6 minutes without it getting burnt. If you find it difficult to sauté add few drops of oil. Once the pieces are sauted well add the water from the dhal kept aside. Add turmeric powder, sambar powder and the salt needed also. Cook for 10 minutes in medium fire. If water is less add little more. Once the pieces are cooked fine add the dhal also (don’t overcook the dhal).Cook for 5 minutes more. Let the consistency be semi solid. Garnish with coriander leaves. Coriander leaves will add to the taste. So if you have stock, be little liberal in adding coriander leaves
SANDRAS BLUEBERRY CINNAMON SAUCE
Thursday, January 30, 2014
 |
| A scrumptious blueberry sauce that is so very versatile to use in a variety of dishes... |
Posted: by Sandra
Total Time: 10 mins.
INGREDIENTS
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
METHOD
Whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tip: This is great and simple recipe to serve over pancakes, waffles, crepes, ice cream, puddings, angel food cake, pound cake, and so on.
Fish fry indian style ocean perch or salmon or tilapia or tuna
Ingredients:
Fish fillets---3
olive oil/vegetable oil---4ts
Rice flour/corn flour/ all purpose flour--1/2ts
Lemon juice----1ts
chili powder/pepper powder---1/2ts
salt to taste---requires very less as fish already contains salt
Cilantro for garnishing and chopped 1/2ts
ginger garlic paste--1/2ts
green chilies/peppers finely chopped--1/2ts
Cumin powder----1/2ts
cumin seeds--1/4ts
turmeric--pinch
Method:
- You can prepare the same dish with Salmon/tilapia/tuna I used Ocean Perch fillets.
- First thaw them to the room temperature under cold running water.
- Mix all the ingredients Cumin powder+salt+chili powder+cumin seeds+ginger garlic paste+cilantro+green chilies+oil+lemon juice+turmeric
- take the fillets and apply this marination on both sides.
- Sprinkle flour on either side of the fish fillet.
- Take baking tray and wrap aluminium foil and grease it with oil
- Place the fish pieces on it and bake for 10min at 350Fand boil for 10min at 350F.(Or u can directly fry them on a pan with some oil /grill them)
- Remove the pieces and garnish them with cilantro, onion and green chili.
And delicious fish fry is ready to serve...goes well with rice as a side dish.....hope u like my recipe..you can watch the video of this recipe at http://www.youtube.com/watch?v=v-rV4yh75Fs ...plz come back again :)
Chilli Cheese and Bacon Muffins
Its time for the Sweet Heat Bloggers Challenge at Vanilla Clouds and Lemon Drops. Each month there is a different challenge involving the hot stuff. Here is what Lyndsay says about this months challenge:
"So since this month is the Super Bowl and the start of the 6 Nations Rugby Tournament (and of course the continuance of hockey and football (or soccer!) season!) I decided the theme for this months Sweet Heat challenge is.....(cue cheer leading squad!)..... Game Food! That means anything you fancy eating whilst watching a big game will work as long as it is spicy!"
I really struggled with this one, as we are not a family who eat while watching TV, let alone while watching sport, we just dont watch sport! However, I had half a pack of streaky bacon left over from a previous recipe, so came up with the idea of making some savoury muffins. We ate them with soup, but they would be ideal for snacking on if you were inclined to watch a big game on TV or even live as part of a picnic.
Chilli Cheese and Bacon Muffins
makes 12 muffins
3/4 cup milk
1/4 cup veg oil
1 large egg
2 tbsp chilli sauce or relish (I used Maggi Chilli Sauce)
2 cups of plain flour
2 teaspoons baking powder
1/2 tsp salt
50g grated cheddar or other hard cheese
100g streaky bacon, cooked till crisp and crumbled or chopped into small pieces
1. Heat the oven to 200C. Line the muffin tin with paper cases.
2. Measure the chilli sauce or relish, milk, oil and egg into a bowl and whisk until mixed, add the flour, baking powder, salt, cheese and bacon pieces and stir until the flour is just mixed, the mix shoudl still be lumpy.
3. Divide evenly between the cases.
4. Bake for 20 - 25 minutes until golden brown. When baked remove to a wire tray to cool.
These muffins keep very well and can be revived by reheating for 20 seconds in the microwave. The chilli heat was kind of sneaked up on you just when you thought it was a plain cheese and bacon muffin. If you wanted more heat, just add more sauce and reduce the milk slightly.
Next Up Terrifying Halloween Treat
Wednesday, January 29, 2014
Im about to post a Halloween treat thats so scary, I actually had to pixelate the photo! Stay tuned...if you dare.
Read More..
Pumpkin Cake Recipe
Ingredients for the cake batter:
3 eggs
1 cup sugar
2/3 cup pureed pumpkin
3/4 cup flour
0.5 tsp baking soda
0.5 tsp baking powder
0.5 tsp cinnamon
1/3 tsp pumpkin spice
Dash of salt
Frosting Cream:
1.5 cups whipping cream
1 cup powdered sugar
6 oz cream cheese
1 tsp vanilla
Raspberries for the cake and white chocolate for decoration.
Cake batter ingredients on the picture.
Start on slow speed then when you add sugar increase speed gradually all the way to top.
Bake in 17 by 11 inches baking sheet. Bake for 18 min on 325F.
Enjoy!!!
Pressure Cooker Steak Düdüklüde Biftek
Tuesday, January 28, 2014
Another family favorite. Growing up I wasnt an enthusiastic red meat eater but I would never resist pressure cooker steak. It is always tender delicious with green pepper and oregano flavor. Usually my mom prepares the dish according to the ingredients I list below. However, once in a while she uses grated tomatoes in stead of sliced ones and adds 1 tbsp of tomato paste.
for four
4 steaks, cut ~1/4 inch thick
3 potatoes, peeled and thickly sliced
3-4 tomatoes, thickly sliced
4-6 green chilies, banana peppers (I used anaheims), seeded
1 tsp oregano leaf
1 tsp black pepper
1 tbsp olive oil
salt
-Place steaks at the bottom of the pressure cooker; its ok if they overlap.
-Place potato slices on steaks.
-Cover all with tomato slices.
-Put green peppers on top.
-Sprinkle salt, oregano leaf and black pepper.
-Pour 1 tbsp olive oil.
-Pour water to barely cover steaks and vegetables.
-Cover and pressure cook on meat or high setting on medium to low heat for 20-25 minutes. If you have not-so-good-cut of steak, cook for 30 minutes.
-Serve with rice and/or crusty bread.
Do not let the simplicity of pressure cooker steak mislead you; oregano is the key ingredient.
This recipe is my contribution to Weekend Herb Blogging founded by Kalyn. WHB is hosted by Ahn of Food Lovers Journey.
Spicy Orange Zest Beef – It Is What It Is
While I have no delusions that those crunchy bits would be preferable to most people, especially ones that just stumbled out of a Phish concert, this much-lower-fat alternative is still a quick, easy and perfectly delicious meal.
You’ll want to use a tender beef for this, since the cooking time is only 4-5 minutes. Cheaper cuts like chuck are going to be too tough, unless, of course, you pound it paper-thin, or use some kind of tenderizer. I used sirloin, which worked fine, but ideally you’ll find yourself some beef tenderloin trimmings.
Here’s another instance where you are much better off going to talk to a butcher, rather than a clerk at the supermarket. A real butcher will sell you the scraps produced when a whole tenderloin is trimmed. The meat is cut from something called the “chain” (be sure to use that word to impress the butcher), which is super-tender, and probably half the price.
One last tip: Be sure the beef is VERY well drained before it hits the hot pan. If your meat is wet, it will just boil and steam, and won’t work as well. Of course, if beef isn’t your thing, this will also work with chicken, pork, and…[gulp]…textured vegetable protein. I hope you give this a try soon. Enjoy!
Ingredients:
1 lb tender beef, ideally trimmed tenderloin scraps
vegetable oil spray, as needed
1/4 cup orange juice
1/4 cup rice vinegar
2 tbsp soy sauce
1 tbsp Sambal hot chili sauce
2 cloves minced garlic
1 tbsp brown sugar, or to taste
2 tbsp orange zest
1 bunch green onions
1/4 cup water
1 tsp corn starch
salt and pepper to taste, optional
white rice as needed
View the complete recipe
View the complete recipe
Black Forest Gateau Special Request
Back in November 2009, I posted about a great little magazine I used to buy in the early 1980s called Home and Freezer Digest, it was one of the few home cooking magazines about at that time and I learned a lot from its pages. You can read the post HERE
Although I gave most of the magazines to a charity shop, I did keep the four little books that you could buy at various times from Home and Freezer Digest:
I think this little book was the first one that I got from H&F Digest, it was invaluable for looking up how to freeze different foods, whether they needed blanching and how long you could keep them in the freezer.
This was the first Christmas from the freezer book and it has lots of great ideas to help you get ahead , I certainly made quite a few things from this book.
This little book is well thumbed and has some great recipes that I have made a few of them a number of times, the Apple Pickle recipe is particularly good.
Going by the price this is the last of the books, it has some of the same recipes as the first Christmas book, but lots of different ones too.
And so to the Black Forest Gateau, there are two different recipes in the two Christmas books, so I am including them both and hope that one of them is the one that Diane6 is seeking.
Black Forest Gateau from
Christmas from the Freezer
Serves 8
4oz (100g) plain chocolate
4 eggs
4oz (100g) self-raising flour
1 oz (25g) cornflour
pinch of salt
7ox (150g) butter, softened
4oz (100g) caster sugar
1/2 pint (300ml) double cream
3 tablespoon black cherry jam
Decoration
4oz (100g) plain chocolate
black cherry jam
1. Break up chocolate and melt in basin over hot, not boiling, water
2. Separate eggs. Sift together flours and salt.
3. Cream butter and sugar until light and fluffy.
4. Add melted chocolate and egg yolks, beat well.
5. Whisk egg whites stiffly. Fold four into mixture, then the egg whites.
6. Put into a 7in (17.5cm) greased and lined tin. Bake (325F, 170C, Gas 3) about 55 mins
7. Cool cake in the tin, then turn out. Whip cream. Split cake in two.
8. Spread with black cherry jam, then a third of the cream.
9. Sandwich cake together. Spread a second third of cream smoothly over top.
10. Fill remaining cream into piping bag and pipe 8 rosettes on top of the cake.
To serve now: grate block of chocolate on cheese grate to make curls and arrange on cake. Take 8 cherries out of jam if possible and place each on a rosette.
To freeze: freeze until solid, then pack in a container, seal, label. Use within 3 months.
The recipe in
The Complete Freezeaway Christmas Cookbook is different, here it is:
Black Forest Gateau
Serves 8-10
Shortbread base:
2oz (50g) butter, softened
1oz (25g) caster sugar
3oz (75g) plain flour
Chocolate sponge:
3oz (75g) self-raising flour
1 tsp baking powder
1oz (25g) cocoa powder
4oz (100g) caster sugar
4oz (100g) soft margarine
2 eggs, size 3
Fillings and decorations:
15oz (425g) can red cherries, stoned
1 teasp arrowtot
3 tabsp kirsch or cherry brandy
200g bar dark chocolate
1/2 pint (285ml) double cream and 1/4 (140ml) singel cream
2 tablsp red jam
8 rose or strawberry leaves
1. Make base: cream butter and sugar. Stir in flour. Knead lightly till smooth. Press 3in (7.5cm) wide strip of shortbread into the length of a greased 7 x 10 3/4 in (18 x 27cm) tin. Prick over with a fork. Bake (325F, 190C, Gas 5) 15 mins. Cool 5 mins in tin. Turn out on a wire rack.
2. Make sponge: sift dry ingredients into a bowl, add fat and eggs. Beat together till smooth. Spread in same tin, greased, lined. Bake as above 25 mins. Turn out on to wire rack.
3. For filling: drain cheries, reserving juice. Blend 4 tablesp juice with arrowroot in a pan, boil till thick and clear. Add 1 tbsp kirsch and all but 8 cherries, cool. Mix remaining kirsch with 3 tabsp reserved juice, set aside.
4. Make decorations, grate half the chocolate into curls, using a potato peeler. Reserve.
5. Melt remainder in a basin over a pan of hot water. Dip leaves in chocolate to coat the leaf tops only. Leave to set. Cool remaining chocolate.
6. Whip creams together to a soft peak.
7. Assemble cake, spread jam over the shortbread base. Cut the sponge in half lengthwise, then split each piece and trim to give four 3 x 10 in (7.5 x 25 cm) strips.
8. Place one strip on top of shrotbread. Sprinkle with half juice mixture. Spread some cream over. Place second strip on top. Spread with cherry mikxture. Place third layer on top, sprinkle with remianing juice mixture, then spread with more cream. Place final layer on top. Trim shortbread.
9. Add cooled chocolate to rest of cream. Place 3 tbsp in a piping bag fitted with as star tube. Smooth remainder over top and sides of cake. Pipe a zig-zag rope down the centre of the cake.
10. Coat sides with reserved grated chocolate
11 Carefully peel leaves away from chocolate arrange with the cherries down centre of cake.
To serve now: place on serving plate. Slice.
To freeze: open-freeze till sold. Pack in a polybox. Label, use within one month.
To serve from freezer: place on serving plate. Thaw 3 hours in a cool place.A Tuesday Tease Tomorrow We Make Aioli ala Michael Symon
Monday, January 27, 2014
My favorite chef demo this past weekend was called "For the Love of Pork," by Iron Chef Michael Symon. In it, he made his basic all-purpose aioli, which reminded me that Ive never actually done a simple, no-equipment-needed version for the site.Tune in tomorrow for the video recipe for what is quite possibly the greatest sauce in the history of the world.
The photo here shows the chef whisking away, as captured in the overhead mirror above his cutting board.He used the aioli on a pork belly BTL that was so good, when he bit into it he said to the audience, "It sucks to be you."
Shami kabab and shikampur kabab
.jpeg)
Makes 16 shami/shikampur kababs
Preparation time: 1hr
INGREDIENTS to be added to the meat:
1.Boneless mutton 500grms
2.Split Bengal gram(chana dal) 3tbspns (soaked in water for 30mins)
3.Garlic cloves 12
4.Ginger 1 inch piece
5.Cinnamon 2-3 sticks
6.Red chilli powder 2tspns
7.Turmeric powder 1/4th tspn
8.Caraway seeds(shazeera) 1tspn
9.Kawab chini(cubeb) 2tspns
10.Elaichi 5
11.Whole peppercorn(kalimirch) 2tspn
12.Oil 2tspns
13.Salt to taste
METHOD:
Add all the ingredients in a cooker along with a cup of water and condense for 10 mins,till the mutton becomes a tender.
You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well.
If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.
You can discard the garam masala.
Also dry out all the water.
INGREDIENTS TO BE ADDED WHILE GRINDING:
1.Coriander leaves 1 bunch
2.Mint leaves 1/2 bunch
3.Green chilles 2
4.Freshly grounded garam masala powder 1tspn
5.Lemon juice of 1 lemon
6.Fresh Cardamom powder 1/2th tspn
7.Raw onion 1 medium or brown onion about a handful (which ever u like for an added flavor..i usually add some raw onion)
METHOD FOR GRINDING:
Cool the mixture.
Grind the mutton a bit for around a minute in a blender.
Later add haramasala(coriander leaves,mint leaves,green chillies) along with garam masala powder,cardamom powder and lemon juice.
Grind the mutton till you can blend them to form threads like consistency.
Dont grind too much.
.jpeg)
INGREDIENTS FOR STUFFING TO MAKE SHIKAMPUR KABABS:
1.Hard curd 1/2 cup
2.Finely chopped onion 3tbspns
3.Few coriander and mint leaves.
METHOD FOR STUFFING:
1.Properly mix up the ingredients for stuffing.
2.Grease your hands with some desi ghee or oil.
3.Now take some mutton mixture and make flat patties,stuff the mixture in the middle and close the pattie from all the sides carefully.
4.Shape the mixture in small circular shapes.
Your shikampur kababs are ready to fry.
5.If you are making shami kabab, dont stuff them with the filling ,just shape into diamond shapes.
.jpeg)
FRYING METHOD:(need oil for frying)
Heat some oil and shallow fry the shami kabab/shikampuri kabab to golden brown in colour on both sides
TIPS:You can freeze this mixture and use whenever you wish for upto a month.
.jpeg)
Subscribe to:
Posts (Atom)
.jpeg)
