Wednesday, 13 April 2016

BEEF CUTLETS



INGREDIENTS
Minced Boneless Beef – 250 gm
Potatoes – 2
Onion – 1 ( chopped )
Green Chillies – 2 ( chopped )
Ginger & Garlic paste – 1 tbsp
Pepper Powder – 1 tbsp
Turmeric Powder – 1 / 4 tsp
Garam Masala Powder – 1 1 / 2 tsp
Fennel Powder – 1 / 2 tsp
Curry Leaves – 1 sprig ( chopped )
Salt – to taste
Oil – to fry
Rice Flour -  to coat
Egg whites  - 2


METHOD

1.       Pressure cook minced beef with all ingredients except garam masala powder and chopped curry leaves.
2.       In a pan transfer the pressure cooked beef and simmer till the stock is no more.
3.       Add the chopped curry leaves and garam masala powder and stir well.
4.       Allow this mixture to cool.
5.       Boil and mash the potatoes well.
6.       Add the cool mashed potatoes to the minced beef mixture and mix well.
7.       Form into equal sized balls and flatten into discs.
8.       Roll the discs in rice flour and set aside.
9.       After 5 – 10 minutes dip the discs in beaten egg whites.
1.       Deep fry in hot oil till golden brown or brown
2.       Drain excess oil in tissue paper and serve hot.
  

Note:
Adjust the spice and salt level to suit your palate.
I used 2 egg whites – depends on the size of the egg.
You can also refrigerate for 5 – 10 minutes before dipping
in egg whites and frying.
Rice flour I used was roasted and sieved without lumps.
I have tried using bread crumbs but the taste differs.
          




Tuesday, 10 November 2015

Wednesday, 10 June 2015

PASSIONATE NANNARI FLOAT


INGREDIENTS

Nannari Sarbeth  (syrup) - 2 Tbsps
Passion Fruit - 1
Vanilla Ice Cream - 1 scoop
Sugar -  to taste
Chilled water - as required



METHOD

1. Scoop pulp from passion fruit.
2. Add Nannari syrup and sugar to the pulp.
3. Mix well.
4. Add chilled water till and mix till
    sugar dissolves.
5. Pour in a tall glass till 3/4th.
6. Float the semi melted scoop of ice cream
    on top.
7. Serve chilled.

Saturday, 7 March 2015


THANK YOU SO MUCH :)





                                             
                                               Will be back with more exciting recipes :)


ACROSS THE MILES...
COMES THIS WISH FROM US ...
HAPPY WOMEN'S DAY!!!



Monday, 24 November 2014

FRUIT SALAD


INGREDIENTS
Apple - 1
Banana - 2
Pineapple - 1
Dates - 10
Candied Cherries - 10
Seedless Pomegranate - 1
Custard Powder - 2 Tbsps
Milk - 500 ml
Sugar - To Taste
Vanilla Essence - 2 Drops ( Optional )



METHOD
1. Peel and chop all the fruits.
2. To 2 Tbsps of sugar add 1 / 3 cup water and
     boil.
3. When the sugar has completely dissolved, remove
      from stove and let it cool.
4. Pour the sugar syrup over the chopped fruits and mix
     well.
5. Refrigerate and allow it to chill.
6. Prepare custard according to the instructions given in
     the packet.
7. Remove from stove add vanilla essence and allow it to
     cool at room temperature and then chill in the refrigerator.
8. When chilled thoroughly, use it as per your requirements.

NOTE :
Different brands of custard powders are available in the market
and each one has a method of preparing custard sauces.
I used vanilla essence to enhance the flavour and taste. You can
avoid it if you find it to give a strong aroma.
The sugar syrup for thr fruits is to avoid discolouration of the apple
and yellow banana used.

Wednesday, 19 November 2014

SQUID ROAST


INGREDIENTS
Squid - 1 / 2 kg
Onions - 2 ( sliced )
Green Chillies - 4 ( sliced )
Tomatoes - 2 ( sliced )
Ginger & Garlic Paste - 2 Tbsps
Red Chilli Powder - 1 Tbsp
Pepper Powder - 1 Tbsp
Turmeric Powder - 1 / 4 Tsp
Fennel Powder - 1 Tsp
Salt - To Taste
Water - 1 / 2 Cup ( approx )
Oil - 2 Tbsps

TO TEMPER
Curry Leaves - 2 Sprigs
Oil - 1 Tbsp

TO MARINATE
Red Chilli Powder - 1 Tsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - To Taste



METHOD
1. Wash and clean squids well and slice them into rings.
2. Marinate the rings in the above marinade for 15 - 20 minutes.
3. Heat oil in a cooker and add the sliced onions and green chillies.
4. Saute to a golden brown and add the ginger and garlic paste.
5. When raw smell is no more add the sliced tomatoes.
6. Add the spice powders and salt to taste when tomatoes turn soft.
7. Add the marinated squid rings and mix well.
8. Add water as required , cover the cooker and pressure cook
     till the squid rings are soft.
9. Heat oil in a pan , add the curry leaves and transfer the cooked squid
     rings along with the gravy.
10. Simmer till you get the required consistency and serve hot.

NOTE :
I cooked the squids for 4 whistles.
The number of whistles may vary with different type of pressure
cookers available in the market.