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Beef Curry with Mushroom Sauce
Beef Curry with Mushroom Sauce
500 large mushrooms fresh
500 gram Beef cut into medium sized pieces
Shallots 100 grams finely sliced
1 tbsp wheat flour
20 g clarified butter
100 ml white wine, dry or vegetable stock
150 g crème fraîche
Salt to taste
Pepper powder as per taste
Wash and cut the beef into medium sized pieces.
Season the beef pieces with salt and pepper.
Then heat clarified butter in a pan and sauté the the beef for about 20 minutes till the outer side of the beef pieces change colour and cooked.
Remove from the pan and keep warm covered.
For the sauce, clean the mushrooms by rub drying using a kitchen paper and cut into fine slices.
Then sauté the shallots for about 1 minute.
Add the sliced mushrooms and sauté for 2-3 minutes and add wheat flour.
Then add the white wine and deglaze with the crème fraiche.
Cover and simmer over low heat for about 5 minutes.
When the sauce is ready, put the schnitzel back in and leave to stand for another 3 minutes.
Add the cooked beef to the sauce and allow to simmer for 2-5 minutes and remove from heat.
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Oats Cutlet, Tasty, Crispy and Easy
Ingredients
Rolled oats dry roasted 250 gram
Potatoes boiled and mashed 250 grams
Paneer 100 gram
Carrot grated 2 nos
Green Chilli finely chopped 2 nos
Ginger Garlic paste 1 teaspoon
Garam masala 1 teaspoon
Salt to taste
Oil to fry
Preparation
Boil the potatoes, peel them and mash them finely.
Wash, peel and grate the carrots finely
Dry roast the steel rolled oats for a few minutes and allow to cool.
Mix the mashed potatoes, grates potatoes, roasted oats, salt, chopped chilly, ginger garlic paste, garam masala powder in a bowl.
Take the batter of the size of one tablespoon full and roll them each into a ball and press them a bit flat to cutlet shapes.
Now heat oil in a pan and deep fry the cutlets till crispy.
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Chicken Stew
Ingredients
Chicken cut into small pioeces 500 gram
Potato peeled and sliced into pieces 1 nos
1. Onion chopped 1
Cashew nuts 50 gram
2. Cinnamon 2-3 pieces of 5 cm
Cardamom 5 nos
Clove 5 nos
Curry leaves 2 sprig$Oil as needed
3. Onion chopped 3 nos
Green chillies sliced 4 nos
Garlic chopped 5-6 cloves
Pepper powder 1 teaspoon
Garam masala 1/2 teaspoon
Coconut milk 200 ml (Milk powder 1 tablespoon in 200 ml water)
Salt to taste
Preparation
Heat oil in a pan, add cashew nuts, onions, and saute till it reaches golden colour and keep aside.
Add cinnamon, clove, green chillies, garlic onions and saute for a while stirring regularly.
When done add curry leaves, chicken and 1/4 of the coconut milk and one cup water and salt and cook for 15 minutes.
Add the potato pieces, garam masala and the rest of the coconut milk and cook for a further 15 minutes on low flame.
Add the sauted cashew-onion mix kept aside to it.
Mix lightly and serve hot with appam, chappathi, bread, palappam, idiyappam, puttu, pathiri and the like.
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Peanut Oats Laddu/Peanut Oats Sweet Balls
- Ingredients
- Fried peanuts 200 grams
- Oats 200 grams
- Dates 200 grams
- Butter 1 tablespoons
- Honey 1-2 tablespoons
- Cardamom powder 1/4 teaspoons
Preparation
Grind the fried peanuts coarsely.
Heat butter in a pan and fry the oats flakes for a few minutes stirring well.
Remove from heat and allow to cool.
Remove the seeds from the dates and grind them into a paste using a mixer grinder. If it is too thick add 1-2 teaspoon honey.
Now add the fried oats to the dates paste in the grinder and grind or blend them together.
Now remove the paste from the grinder, add the cardamom powder and ground peanut and mix all together.
Now form small balls of uniform size. You may decorate the balls using raisins or the like.
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Risotto with Fish and Green Peas
Ingredients
Risotto rice 11/2 cup (350 gram)
Olive oil 3 tablespoons
White wine 100 ml
Shallots 1 nos
Vegetable bullion 1 litre
Cheese 50 gram
Salt to taste
Pepper to taste
Frozen green peas 200 gram
Spring onions a handful
Fish 4 pieces.
Preparation
Chop the shallots.
Saute the rice adding a little bit of oil.
Add wine to it.
Add bullion and cook till the rice becomes tender.
Add cottage cheese, salt and pepper.
Heat 1 tablespoon oil in a frying pan, fry the fish turning it on both sides, add green peas and saute for two three minutes.
Serve risotto in plates garnishing with fried fish, green peas and chopped spring onions,
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Chicken Pickle
Chicken Pickle may sound absurd and awesome. But it is possible to make delicious and spicy pickles with anything and everything.
Ingredients
Boneless chicken 500 gram
Fenugreek powder 1/2 teaspoon
Garlic 10 cloves
Vinegar 250 ml
Mustard powder 1 teaspoon
Oil to fry
Red chilli powder 1 tablespoon
Salt to taste
Turmeric powder 1/2 teaspoon
Vinegar 1 tablespoon
Preparation
Cut chicken into small pieces.
Put the chicken pieces in a bowl, add chilli powder, salt and 1 tablespoon vinegar and mix well and set aside for half an hour to marinate.
Heat oil in a pan and fry the chicken pieces, drain and keep aside.
Heat 2 tablespoon oil in another pan, add chopped garlic and saute.
Add fenugreek powder, mustard powder, turmeric powder, red chilli powder, vinegar and mix well.
Add the fried chicken pieces, vinegar and mix well.
Take off from the fire and allow to cool.
Can be stored for a long time in air-tight jars.
Keep the jars in fridge for a long shelf life.
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Indian Gooseberry Chutney
Indian Gooseberry Chutney
Ingredients
Coriander leaves a bunch
Gooseberry 200 grams.
Green chilli 5 nos.
Ginger a small piece
Olive/coconut oil 1 tablespoon.
Salt to taste
Preparation
Wash the coriander leaves and let it dry.
Split the gooseberries, remove the seeds and slice into small pieces.
Remove the seeds from the green chillies and chop them into small pieces.
Remove the skin of the ginger and chop into small pieces.
Put all these ingredients into a mixer bowl, add salt and oil and grind it into a smooth paste/chutney.
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Carrot Kheer (Carrot Payasam)
Carrot Kheer (Carrot Payasam)
Ingredients
Carrot 500 grams
Milk 1 litre
Sugar 100 grams
Saffron a pinch
Almond flakes (pieces) 1 tablespoon
Preparation
Clean and peel the carrots, and cut them into small pieces.
Cook the carrot pieces adding some milk till it becomes tender.
Remove the carrot pieces from heat, add sugar to it and mash it to a paste.
Cook the rest of the milk on low heat adding the saffrons.
Add the carrot paste to this and mix well.
Allow to cool.
Serve chilled garnishing with fried almond flakes and saffron strands.
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Scrambled Eggs
Ingredients
Eggs 4 nos
Ginger chopped 1 teaspoon
Coconut scrapped 100 gram
Green chilli chopped 4 nos
Onion chopped 1 nos
Curry leaves 1 sprig
Salt to taste
Oil 1 tablespoon
Preparation
Heat oil in a pan and add onion and green chilli and cook for a few minutes stirring well till the onion is cooked.
Add ginger, salt and curry leaves and stir well
Add the eggs one after another and stir well.
Add the scrapped coconut and cook for a further 5 minutes stirring the thoran well till it becomes dry.
Can be served with main dishes like boiled rice, chapati, bread boiled potatoes tapioca and the like.
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Beet Root Juice with White wine
A Colourful Apéritif with Beet-root Juice
Ingredients
Beetroot juice 50 ml
White wine 150 ml
Fresh orange juice 2 teaspoon
Lime slices to garnish
Preparation
Pour the beetroot juice into a glass.
Add the wine over it and mix gently.
Add fresh orange juice and one or two ice cubes and decorate with lime slices and serve.
