Spicy Meat Roast

Did you miss me?? I guess yes!!! Well, though I couldn't post last 2-3 months, I'm glad to be back again..Food blogging is a passion for life time you know. If not the first day of the year, Here I'm the last day of the first month. My my see, how January has gone I like a breeze..
So let my first post of this year start with some real spice. Here's to all meat and spice lovers..presenting a spicy meat roast.
Choice of your meat, preferably red meat and go for rib eye of eye of round cut. Meat is cut into small cubes and pressure cook with various masalas and then comes the intresting part of tempering it with dry spices with elevates the level of taste to an extreme satisfaction
Ingredients :
1 lb meat
2 + 1 Tbsp of Ginger Garlic paste
3-4 Green Chillies Slit
1 + 1 Tbsps of Olive or Sesame oil
1/2 tsp Turmeric
1/2 tsp Red Chilly powder
1 Coriander powder
3/4 + 3/4 Tbsp of Garam Masala powder
1 tsp Fennel seeds
5-6 Red Chillies dry
10 or handful of Curry leaves
1 big Onion sliced

Method:
Place meat in the pressure cooker and to it add 1 tbsp each of ginger-garlic paste, oil.
Add ginger chillies, turmeric, chilly, coriander and 3/4 spoon of garam masala powders.
Add 1 cup of water and pressure cook for 25 minutes or more depending upon the choice of meat. Once the meat is cooked empty it in an vessel and keep aside.
Heat oil in a wok or kadai.
Roast fennel seeds till aromatic.
Add red chillies fry for 5 seconds till color slightly changes.
Add Curry leaves and fry till crisp.
Add onions and roast half cooked.
Add remaining ginger-garlic paste and fry.
Now add the cooked meat with gravy and keep stirring thoroughly till all the waters evapourates. Sprinkle remaining garam masala powder mix well till you can smell the aroma of the spices. Remove from heat and transfer into a serving bowl. Serve hot with Rice and Dhal curry or sambar.
If you are on low carb diet, skip teh rice and have it as side with any stir-fried or baked veggies.
I bet you will say "Yummy!!!"

Gongura Mutton or Mutton curry w/ Sorrel Leaves

We in Greater Toronto Area(GTA) are experiencing a heat wave, with temperatures poised to hit record highs we are under an extreme heat alert as dangerous heat invades ON & QC...kind of living Andhra summer here... So here is another signature dish of Andhra Pradesh, that we Telugu people celebrate.

A week ago I had this chance to make a much longed and missed leafy item dish called Gongura in Telugu(Andhra) which refers to Sorrel leaves in English. Give me this dish all through the year and I wouldn't say no to it. Then you can imagine how much I missed it over these years in Canada. We in east coast are not so fortunate enough to find Sorrel leaves in any grocery store, except someone gets the imported seeds and grow the leaves in summer in their farm or back yard. I think in west coast these are readily available thru farmers market..

A few weeks back a dear friend of us gifted me with this gongura which she purchased whole sale from an import vendor. My joy knew no bounds.
Though I have eaten and cooked Gongura in many varieties like Gongura dhal, Gongura Pachadi, Gongura tadka, Gongura Prawns..etc..the most relished combo for me with Gongura is Gongura Mutton.

Both my grand mothers and mother use to frequent this dish especially for me so passionately. Its like they use to dedicate this dish on my name.
So with that profound history lets see the making of it.
Good that I typed out the recipe long ago when my SIL asked for it, not withstanding the pestering my Bro gave her to make Gongura Mutton like my granny. Little did I believe that I will cook this dish my own in this part of the world.

Ingredients :
To Cook Gongura leaves:
1 bunch Gongura (Sorrel leaves)
4-5 Green chillies slit
1/2 of Small onion sliced
2 Big Garlic cloves, sliced
1/2 tsp home made Chilly made( andhra karam) - ( Use regular one if not available)
1 tsp oil
Rock salt to taste
Enough water to boil and cook the leaves thoroughly.

For the Mutton Curry:

1 to 1.5 lbs Goat or Lamb meat with bones cut into medium to small pieces
1 Tbsp Oil
2 Big or 4 Medium sized Onions chopped
4 Green chillies slit
6-8 Curry leaves if desired
2 Tbsp Ginger Garlic paste
1 Medium Tomato squeezed

1/2 Tsp Tumeric pwdr

1 Tsp Chilly power
1 Tsp Coriander pwdr
1 Tsp Home Made Garam Masala Pwdr
Salt to taste

Procedure:
Separate leaves from gongura stems ..do remember to add the small pods..which adds to the sourness.
Cook the sorrel leaves with all the rest of the ingredients in the "Cooking Gongura" list..till the leaves are fully cooked.

Remove from heat.

Mash the gongura thoroughly into a smooth paste and keep aside.

Now cook mutton the regular way...
Heat oil and saute' onions, green chillies, curry leaves.
Now add ginger garlic paste fry,
Add Squeezed Tomato and saute'
Add mutton, (usually 1/2 kg- for 1 bunch of sorrel leaves),
Add salt, karam, garam masala powder
Mix and fry for sometime..
Add a little water to cook mutton, or you can pressure cook it too.
Once the mutton is cooked almost, add the cooked mashed cooked gongura and mix well

Allow the gravy to cook for 7 - 10 so that the mutton absorbs the gongura .. and vice versa.

Once the gravy is thick remove from heat.
Serve with Hot rice.

Red Snipper Fish Gravy

With kids school closing today, families are looking forward for the long weekend of US & Canada Day celebrations..Stores are flooded with new BBQ equipments and Summer camping and outdoor activity supplies. Truly you can smell the vacation spirit in the air. And all is well if weather co-operates without those thunder storms and gusty winds. We managed one outdoor BBQ in the past two weeks, but the second one was ruined with an un-invited stormy rain. Hopefully the Canada day fireworks won't face that.

Before we march into a new month, I have to stick to the theme of June "Seafood", in particularly "Fish" I posted different varieties of preparations of fish on my space. Today's recipe is yet another fish gravy..not much different from a regular one in procedure wise but quiet different in the sense of fish used. Red Snipper or yerra para(Telugu) or Shankara(Tamil) is a commonly available fish in South India and hence the traditional gravy recipe is used here too.

Ingredients:
3-4 Medium sized Red Snipper Fish, scales removed & cleaned from internal organs, cut into two parts
2 Tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenu greek
4 Garlic cloves crashed or chopped
1Medium size Onion,
4-5 Green Chillies
10- 12 Curry Leaves
1 tsp Ginger paste (optional)
3 Tbsp Tomato puree or 1 Tbsp Tomato Paste
1/2 Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp Chilly powder
1 lemon size tamarind ball soaked in 2 cups of warm water and juice squeezed.
1/2 cup Coconut Milk(fresh or canned)
Salt to taste
Coriander to garnish

Procedure:
Heat a skillet, add oil and then allow Mustard to splutter and add fenugreek seeds, and once the seeds emit smell add the chopped garlic and saute'
Add Onions, green chillies, curry leaves and cook until the onions turn translucent and fully cooked.
Add ginger paste if desired and fry
Add tomato pureeor paste, and mix well till raw smell is gone.
Add all the masala powders and fry well.
Now add Tamarind pulp and salt.
Bring this boil and add the Red snipper fish pieces.
Once the fish is almost cooked add coconut milk and allow it to boil on high heat for a minute or two.
Garnish with finely chopped coriander leaves
Remove from heat.
Served with hot Rice/Roti or Parota.

Happy Summer!!!!!

Curried Shark Scramble or Sura Puttu or Sorra Pidupu

India's version of Academy Awards is about to roll out its the red carpet here in Toronto. The stage is all set for the North American debut of the annual IIFA awards at the Rogers Centre.
With Justin Bieber and Selena Gomez hosting the Much Music Video Awards, Sunday last and the Bollywood much hyped IIFA this Saturday, its a star studded week here in the City.

My recipe this week is also a Signature Star Dish in Seafood mostly in my home state Andhra. Adherently cherished in my childhood days. In fact his was one of the best Seafood delicacy my mom(Amma) used to cook. The unusual way of preparing the seafood in this variety used to draw attention and a curious me was totally taken for a suprise the with the exceptional taste of this delightful recipe.

I completely duplicated her version here. We in Toronto Area are fortunate enough to get fresh shark in most of the Asian Stores. So once in a while I make this fish scramble curry, famously known as Sura puttu in Tamil and Sorra pittu in Telugu.
This is one main course dish to accompany with hot Andhra masoori rice and Sambar(Pappu pulusu). For those who follow low carb diet, skip the rice and make a milder version of this scramble to eat with steamed or stir fry veggies.

Ingredients :
1 lb Shark piece w/ or w/o skin
2 Tbsp oil
2 large Onions diced
6-8 hot Green Chillies
10 - 15 Curry leaves
2 Tbsp Ginger Garlic Paste
1 tsp Turmeric powder
Salt to taste
Freshly chopped coriander to garnish.


Procedure:
Bring 3/4 saucepan of water to boil and add the Shark Chunk along with half of the turmeric powder and some salt.
With closed lid, steam the fish till it is fully cooked.
Remove from water and take of skin if necessary.
Now scramble the fish log into small pieces. Reserve the bones too.
Keep aside.
Mean while, in a wide pan, heat oil and add onions, green chillies, curry leaves and saute' till the onions are translucent.
Now add ginger garlic paste and fry till rawness is gone.
Add turmeric powder and salt and fry.
Now add the scrambled fish and mix thoroughly till all the fish is coated with the masala.
Cover and let the spice flavours be induced into the fish, and the fishy smell gone and the delectable aroma of dish sets in.
Garnish with fresh coriander leaves and remove form heat.
Serve with rice and sambar.

Tangy Garlic Chicken Wings with Lemon, Onion and Coriander Infusion

Seems like the New Year has just began, but in just a few more days we'll already be heading to the second month of this year.. I couldn't take any time, to do posting for the last two weeks. It is still a crazy schedule. How nice it would be to have one good "Robo" for each family to help us with our work & daily chores. LOL!!! Well definitely we are in the era of Robotics, Rocket Speed age. So this is not far.

There is small mis-happening in publishing this post. It happened one day that I typed the whole draft, intro & recipe and with a single click, everything vanished. Since that day I couldn't get this done and put it up on my space.

Well better late than never, here I'm now. I'm not much a fan of Chicken wings, in spite of all the hype about it...I had never included it in my menu..Much more when my "SBD", is strictly wing-free. But this time I couldn't resist but to befriend them when I found these on sale and made this unique wings casserole.

I envisaged the flavour of lemon garlicky wings, so put together the wings with pepper, garlic, infusing fresh lemon, coriander leaves, onion into it and it turned out delicious. The juices from the chicken, lemon and onion, keep the wings moist.The best way to relish this is directly from the casserole, dipping the wings with the tangy juicy gravy!!! yummy!!!!


Ingredients :
10 Whole Chicken wings
1 tsp Olive oil

To Marinate:
1 small Garlic pod crushed fine
2 Tsp Lemon Pepper powder(use the regular black pepper alternatively)
1 tsp fennel seed powder
1/2 tsp Cinnamon powder
1/2 tsp Cardamom powder (Optional)
(1 tsp Garam masala powder can be used instead of the above three powders too).
A pinch of Tumeric powder
1/2 cup Yogurt
1 Tsp olive oil
Chopped coriander
Salt to taste fresh

To Infuse :
1 Big Lemon, cut into circles
1 Big Yellow Onion sliced
1 Small bunch of Coriander leaves

Method:
In a large bowl combine chicken wings with all the ingredients mentioned in the "To Marinate"

Marinate for 2 to 3 hours in the refrigerator.

Preheat oven for 350F.

Moisten a large glass casserole with 1 tsp olive oil.

Place the marinated chicken wings in the casserole.

Now arrange the lemon circles and sliced onions in the gap between the wings.

Top with a layer the coriander leaves.


Broil the wings for 40 mins at 350F.

Roast for 10 mins at 400F chicken till reddish golden brown.

Insert a knife into one of wings to check whether done.

Remove from oven and serve warm along with the juices from the lemon and onion in the casserole.

Pepper & Herb Chicken Drum Sticks

Can't believe we are already in the 11th month of 2010. Looks like we just started a new year and now in a couple months, its gone. Out of many projects for me this year, a serious blog make-over is long due. In the past 3-4 years though I changed the style & banners a couple of times..a sophi look and an own domain is most aspired..All the more when I'm will be submitting my posts to be published in a Toronto Desi portal. Don't know whether it is possible this year, as other priorities hit the list..Well, may be in the new year...better late than never..Infact I'm holding back many good posts for the same reason that I want to publish them with on a new look.

Coming to good food part for kids after all that loads of sugar, from goodies from Halloween, I have this kid friendly chicken drum sticks. By all means this is so flavourful that adults can enjoy too. But definitely falls into that category where spice and flavour here favour kids too. Totally my own creation, especially for my picky 1st grader and honestly worth trying as I received laurels from my girl friends too.

Ingredients :
7-8 Chicken drumsticks skin removed
1/4 cup Yogurt
1 Tbsp Ginger Garlic paste
1 Tsp olive oil
Salt to taste

Spices :
1 Tbsp Black Pepper Powder
1 tsp Garam masala (home made)

Herbs :
1/2 cup each of Coriander and Mint leaves chopped

Procedure :
In a large bowl combine cleaned chicken with all the ingredients mentioned in all sections.

Marinate for at least 30 mins

Preheat oven for 350F.

Line a Baking/Roasting try with aluminium foil and grease it with olive oil.

Arrange on the chicken drum sticks on the tray.

Roast the drum sticks for 20m and turn over and roast again for 10m

Now Increase heat to 400F and roast for 2-4m or till chicken is golden brown.

Remove from oven and serve with baked potatoes or veggies.

Mutton Biryani - Spicy South Indian Style

This week being dedicated to husband appreciation...on the gastronomy part a little pampering him with a George Foreman Grill and also trying to make some of his favs..and the first thing he always want is Biryani..All the more when he was sick with flu and it was Thanksgiving week too.

Below is one easiest method to get this traditional dish on the dinner table for family and friends. Since the meat used is mutton, using a pressure cooker definitely speeds the cooking process. Again this is one of many ways that Biryani is made. The ingredients and the procedure differ to some extent in each type.


Ingredients:
2 lb Mutton (Leg with bones cut into medium size pieces)
3 cups Basmati Rice (Washed and soaked for 30 mins)
3 Tbsp oil/ghee
5 Bay leaves
5 medium or 3 big Onions cut length wise thinly
6-8 Green Chillies
4 Tbsp Ginger Garlic paste
3 Medium size Tomatoes quartered
1/2 tsp Turmeric powder
2 Tsp Red Chilly powder
2 Tsp Coriander Powder
2 Tsp Garam Masala powder(home made)
1/2 cup Curd/Yogurt
Water 3-4 cups
A bunch of Mint and Coriander leaves
Salt to taste

Procedure :
Add a little red chilly powder, salt and turmeric to the mutton pieces with a few drops of oil, mix thoroughly and keep aside.
Wash and soak basmati rice.
In a pressure cooker heat some oil/ghee, add bay leaf, sliced onions and green chillies.
Fry until onions turn golden brown.
Add ginger garlic paste and fry till the rawness is gone.
Add half of the mint and coriander leaves and fry.
Now add meat and fry well.
Add Chilly powder, Coriander powder, salt and fry again.
Add garam masala and fry till the pieces absorb the flavour.
Add tomatoes and cook till soft.
Add yogurt and cook till oil separates.
Add 1/4 cup of water mix and pressure cook for 20-25 mins
After that time, release pressure, remove lid and check to see if the meat is cooked.

Now add rice and fry again.

Now add enough water depending on the amount of gravy present, approximately 3-4 cups.
Add more salt and mix.

Pressure cook again for 7-10 minutes.
By then all the water is evaporated and the rice is cooked.
Release pressure, uncover, and then add the remaining herbs.

Transfer the biryani to a serving dish.


Serve hot with raita or egg plant masala.

Cantonese Chicken Chow Mein(Noodles)

It is constant challenge for moms to see that kids get their daily intake of veggies in different colors. I see that they have their share of veggies along with we parents by feeding them everyday with freshly sliced Bell peppers, cucumber, carrot in raw form and broccoli stir fried.

Apart from this if I can incorporate them in meals too, that is a bonus. Making sambar(lentil stew) with plenty of veggies, Veg fried rice, Veg pilaf are some of the keeper dishes for me to make them eat vegetables with not much fuss.

Chow mein is another dish where you can add different vegetables and coz my kids like noodles its a breeze to make them eat. And why not this is wholesome meal by itself, with all the nutrients from the veggies, protein from the chicken and carbs/starches from the noodles.

I keep trying different variations of noodles.. This is one of them.


Ingredients:
1/2 pkt Cantonese noodles
2 tbsp oil preferably sesame oil
1 tsp ginger garlic paste
2 boneless, skinless chicken breast thinly sliced
Salt and black pepper to taste
1 onion sliced
1 cup chopped veggies (Bell peppers, Broccoli, Carrots)- add according to taste
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 Worcester sauce

Procedure:

Add noodles to hot boiling water in a pot cook for 2 - 3 minutes till the noodles are soft and drain them thoroughly in cold water. Add some sesame oil to keep them seperated.

Heat up a wok and add remaining oil, add ginger garlic paste, fry a little and then add chicken and cook till almost done.

Now add all the vegetables and fry till veggies are nearly cooked but still crisp.

Add all the sauces, salt, pepper and fry for a few seconds.

Now add the boiled noodles and mix thoroughly till noodles are well coated with all seasoning.

Cook on high for a minute and remove from heat.

Serve hot.

Chettinad Style Minty Chicken

It happens sometimes that we think of cooking a dish and suddenly realize that some vital ingredients in cooking the dish are not available. So we are forced to make the dish replacing some ingredients and adding some more. These twists and turns finally come up with a recipe which help sprout a new dish, Thanks to such situations where we venture new recipes and make out a different dish.

This Minty chettinad style chicken is no exception. The tomato puree is replaced by yogurt and to make use of the mint leaves bunch, I decided to add them and give a different flavour to my chettinad style chicken.
Ingredients :
1/2 Kg of Chicken, bone in, Skinless, cut into regular chicken curry size pieces
1 Tbsp Sesame or Olive oil
1 tsp Fennel Seeds
4 - 5 Red Chillies broken into small pieces
8 - 10 Curry leaves
1 big Onion, thinly sliced
1 Tbsp Ginger Garlic paste
1/2 + 1/4 cup Mint leaves chopped
1/2 tsp Turmeric Powder
1 tsp Red Chilly Powder
1/2 tsp Home made Garam Masala
1/2 cup Yogurt
a pinch of Black Pepper Powder
Salt to Taste

Procedure :
To cleaned chicken add turmeric, little of each red chilly powder, garam masala, pepper powder and salt, keep aside.
In a skillet, heat oil and add the fennel seeds , wait for the aroma and then add red chillies, curry leaves and fry without burning.
Add Onions and fry till translucent
Add ginger garlic paste and fry till rawness is gone.
Now add the marinated chicken pieces and mix well.
At this time add the chopped mint leaves and fry along with the chicken for a minute or two.
Add Yogurt and keep stirring.
Add garam masala and mix.
No need to add any water as we are making a semi dry version here.
Roast the chicken till done and the masala mixture leaves oil.
Add remaining mint leaves mix for a minute and remove from heat.
Serve hot with plain rice, rasam or sambar

Koduva meen kuzhambu/Sea Bass Fish Stew

This is one simple and easy to make fish gravy..off course again grandma's style. I was so impressed by this fresh Koduva(Sea Bass)fish on my visit to the supermarket, that I immediately picked it up a thick steak, got it cut into lumpy cubes and returned home and made this super gravy in no time. Koduva or Sea bass is one among the top fish varieties besides Vanjiram(King fish), Viraal(Murrel, Vavval(Pomfret), Sura(baby Shark), Sankara(Red Snipper), Mathi(Sardines) Nathili(Anchovies)that we get in South India. Luckily in Toronto we are able to get all of them except Viraal meen. I did post some of these fish gravies already. Hope to post rest of them in the future.

These fish cubes reminded me of my trip to the fish market with my granny in childhood days. Granny use to have a regular fish vendor lady..who use to keep the best king fish steak for her. She would cut it into symmetrical cubes once we purchased it. Then after coming home I use to watch granny wash these fish cubes by adding rock salt, then rinse it with water and then add cut onions, green chillies,curry leaves home made red chilly powder, salt, oil, tangy tamarind juice and mix it..then she use to give me some of that raw juice to taste..and trust me this juice was good in itself even before it boiled and became fish gravy. The washing of the fish in rock salt and adding all those masalas would really take off the raw fishy smell. And now it just takes another 10-15 minutes for the gravy to be ready to enjoy with hot rice. I missed these childhood precious moments when I was making gravy with these fish cubes. Though I used koduva(Tamil) fish, but it so much resembled king fish gravy that grandma made..Luv you granny!!!

Ingredients:
2 lbs Koduva/Sea Bass fish cubes
1 Tbsp - Rock Salt
1 Tbsp - oil
1 Medium - Onion sliced
4 Green Chillies
10 Curry leaves
2 tsp - Homemade Red Chilly powder
Soak Lemon size Tamarind/Puli/Chintapandu ball in 2 cups hot water
Salt to taste
Coriander leaves - a small bunch

Procedure:
Place the fish cubes in deep pot/saucepan, add rock salt and whisk fish with fingers to melt salt.
This procedure cleans the fish and takes off the raw smell.
Add water and wash the fish cubes and drain.
Now combine fish with green chillies, onions, curry leaves, red chilly powder, salt, oil and mix thoroughly with fingers not breaking the cubes.
Now squeeze the Tamarind/Puli juice from the soaked tamarind & water into this mixture.
Now mix this well and bring it boil, Once the gravy seems to attain a good consistency add the coriander leaves and remove from heat.
Serve with hot rice, dosas or idlies.

Pepper kheema Curry

AKA Miriyalapodi/Milagu Khiama

Yet another dish from Granny's creation. Kheema(mince)can be made with any meat you prefer. It is so versatile that just changing the spices and combinations can result in a great new taste each time. Kheema can be cooked with a combination of different vegetables. Mom sometimes use to add potatoes to it..Mutton Kheema with potatoes used to be an amazing dish. One famous dish in North India is Matar kheema where minced meat is cooked it with green peas. Another interesting recipe is when Ridge Gourd(Birakaya) is added to kheema curry. Hope to blog all these kheema dishes soon. For now sharing Pepper Kheema which I frequent in my kitchen. A must dish back home for new moms who are nursing their babies. Usually kheema was cooked at home with red chilly powder to spice it up. I learnt from granny to replace chilly powder with black pepper powder to cut the heat and to give a totally different flavour to kheema curry. Miss granny whenever I cook this Pepper kheema.

Ingredients :
1 lb - Minced or Ground Meat/Kheema of either Beef or Mutton
1 Tbsp - Oil
2 Big Size Onions, sliced
2 Green chillies
6-8 Curry leaves
1/4 tsp tumeric powder
1Tbsp Ginger Garlic paste
1/2 tsp of Garam Masala powder(Home made)
1Tbsp Black Pepper powder
Salt to taste
Finely chopped Coriander

Method :
Wash Kheema several times to remove any excess fat and blood. Keep aside
Heat oil in a kadai/wide pan.
Add onion, green chillies, curry leaves one by one and cook till onions are translucent.
Add tumeric powder and fry 2 seconds.
Add ginger garlic paste and keep mixing so that it doesn't stick to edges.
Now add the washed, cleaned kheema and salt.
Add garam masala powder
Mix well.
Cover and simmer for 8-10 minutes or till the kheema changes color, stirring occasionally.
Now add the crushed pepper powder to the kheema curry and cook till the kheema is fully done.
Sprinkle some water if it is too dry while the kheema is cooking.
Once the kheema is cooked and leaves oils add coriander and remove from heat.

Serve with plain rice, rasam Parupu Rasam,or sambar.