Oyster Drumstick Curry Recipe
Ingredients:
1. Oyster – 250 gms
2. Drumstick -2
3. Tomato – 150 gms
4. Coconut -1
5. Coconut oil – 100 ml
6. Cumin – 2 tsp
7. Chilli powder – 2 tsp
8. Coriander Powder – 2 tsp
9. Turmeric powder – a pinch
10. Mustard – ½ tsp
11. Curry leaves – 1 sprig
12. Salt.
Method of preparation:
1. Heat oil in a kadai, add mustard seeds and cumin, allow it to splutter.
2. Add curry leaves and tomato puree; Saute well.
3. Add chilli powder, coriander powder and turmeric powder; suate well.
4. Boil oyster and drumstick separately with a pinch of salt and turmeric.
5. Add boiled oyster and drumstick into it.
6. Add coconut and cumin paste.
7. Allow it to boil.
Keema Biryani Recipe
Ingredients :
350 gm basmati rice
400 gm keema
3 tbsp dahi
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm ghee
½ cup milk
a few strands of saffron
1″ piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice.
Method :
1. Cook the rice in salted water till it is just half done.
2. Drain out the water and keep aside. Mix the saffron in milk and keep aside.
3. Mix the saffron in milk and keep aside.
4. Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
5. Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
6. Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
7. Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
8. Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
9. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
10. Top with the remaining rice.
11. Pour the chicken stock over the layered biryani.
12. Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
13.Ready to serve.
Beef Stew Recipe
Ingredients:
1 lb. russet potatoes - peeled and cut into 4 to 5 pieces each
1/3 lb. beef - thinly sliced
2/3 lb. yellow onions - sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine,
Direction:
Prepare vegetables as described above. Heat a deep pan and add oil and beef. Sauté for a couple of minutes, then add onion and potato. Continue sautéing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.
Oyster Bake Recipe
Ingredients:
1 1/2 pt. oysters
3-4 c. cracker crumbs
3/4 lb. melted butter
Direction:
In 9 x 13 inch baking dish, alternate layers of crackers, oysters and butter. Bake at 350 degrees for 1 hour.
Fried Meat Balls Recipe
Ingredients :
½ kg mince meat
1 tsp red chilli powder
½ tsp haldi powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried channa
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying
Method :
1. Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
2. To this mixture add the meat and mix it well.
3. On medium heat, add the meatballs in a non stick pan with some water.
4. Coook till all the water dries up.
5. Fry the meat balls in oil on medium heat till it turns golden brown.
Ready to serve hot.
Spinach lasagna Recipe
Ingredients
500 g noodles for lasagna
600 g frozen spinach (leafs)
600 g minced beef
2 packets tomato puree
3 onions
2 cloves of garlic
400 - 500 g cream cheese (Philadelphia)
0,5 l milk
oil
1 tablespoon starch flour
herbes de provence
salt
pepper
250 g grated cheese
Direction
Sauce with minced meat: Roast the chopped onions in oil, add the minced meat, after 5 minutes add the tomato puree. Season with salt, pepper, herbs and fine chopped garlic. Cream cheese sauce: Stir cheese with milk, add fine
chopped garlic and starch flour. Now arrange in a heat-resistant form alternate layers of meat sauce and cheese sauce between the lasagna noodles. Put the thawed spinach on top of the cheese-sauce-layer. The last layer is meat sauce. Strew the grated cheese on the top and marinate in the preheated oven at 220 C for 40 minutes.
Pork Cutlet Recipe
Ingredients:
4 slices pork sirloin - 1/2 - 3/4 lb. each (about 1 inch thick)
1 egg - beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying
1 lemon
Hot yellow mustard
Tonkatsu sauce or substitute.
Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness.
A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too. Garnish.
Thin slices of cabbage or lettuce leaves.
To prepare cabbage slices:
Thin-slice 8 cabbage leaves and soak in cold water.
Drain well and use them as a garnish for the tonkatsu.
Direction:
Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.
