Kheema Bruschetta

Kheema Bruschetta

Ingredients

1. Mutton kheema 750 gms
2. Onions - 2 medium (paste)
3. Garlic paste - 2 tbsp
4. Ginger paste - 1 tbsp
5. Cinnamon stick - 1 inch
6. Bay leaf - 1 nos.
7. Cardamom - 3 nos.
8. Turmeric - 1 tbsp
9. Chilli powder - 2 tsp
10. Coriander powder 1 tbsp
11. Cumin powder - 1 tsp
12. Tomato paste - 3 tbsp
13. Salt and Pepper to taste
14. Fresh coriander for garnish
15. Mozzarella cheese for topping
16. Oil and butter (are you on diet)
17. Tabasco sauce
18. Baguette

Method

1. In a wok/saucepan heat oil and butter (now enjoy the dinner and forget the scales)
2. Add onion paste, cinnamon, cardamom and saute
3. Add ginger and garlic paste
4. Cook out the flavors
5. Add mutton kheema
6. Add bay leaf, turmeric powder, coriander & cumin powder
7. Cook and add tomato paste
8. Add salt and pepper
9. Add fresh coriander and mix
10. Toast baguette bread
11. Spread kheema and top with mozzarella cheese
12. Splash tabasco sauce
13. Heat in oven to melt the cheese
14. Garnish with fresh coriander and serve

Mutton Hariyali

Mutton Hariyali

Ingredients

• Mutton - 750 gms
• Turmeric powder - 1 tbsp
• Garam masala - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tsp
• Onion - 2 medium sliced
• Ginger - 1 inch
• Garlic - 4-6 cloves
• Chillies - 4
• Coconut - 1/2 cup grated
• Parsley - 1 cup
• Cumin seeds - 1 tbsp
• Cloves - 6-8
• Black pepper - 8-10
• Yogurt - 1/2 cup
• Black cardomom - 1
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Creme for garnishing
• Salt
• Oil

Blend coconut, chillies, parsley, cumin seeds, ginger, garlic, cloves, black pepper into a thick paste using minimum water.

In a bowl mix mutton, turmeric powder, cumin powder, coriander powder, yogurt, salt and keep aide for 2-3 hours.

Method

1. In a wok/sauce-pan heat oil and saute onions.
2. Add bay leaf, black cardamom, cinnamon stick.
3. When onions are slightly translucent add mutton and cook.
4. Add the thick paste and let it cook till mutton is tender.
5. Add water as desired for gravy consistency.
6. Cook till mutton is tender.
7. Garnish with creme

Mutton Biryani

Mutton Biryani

Ingredients:
mutton - 750 gm with bone and medium cuts
turmeric powder - 1 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
coriander powder - 1 tbsp
cloves - 8-10
black pepper - 6-8
green chillies - 3 cut into 1/2 inch
bay leaf - 1 large
cardamom - 3-4
black cardamom - 1
caraway seeds - 1 tsp
fried sliced onions - 1/2 cup
yogurt - 4-5 tbsp
oil - 6-8 tbsp (take from the fried onions)
fresh coriander stalks - too much never never hurts
mint leaves - 8-10


Mix above and marinate mutton for 8-10 hours


Par boil 4 cups rice

Method:

1. In a pot (use additional ghee if required) nicely fry the mutton and keep aside.
2. In the same pot, add peas and the rest of the masala without the mutton and prepare a nice gravy. Keep aside.
3. Place all the mutton pieces in the same pot and let them sizzle.
4. Add par boiled rice and cover the mutton well
5. Add kesar (safffron) water on rice
6. Let it simmer on extremely low heat for 45-60 minutes till mutton is well cooked.
7. Serve with gravy

Chili Dog

Chili Dog

Ingredients:
1. Pork/Beef/Chicken hot dog - boiled - I used Chorizo Extra Spicy
2. Hot dog bread (Steamed)
3. 400 gms Mince meat (Indian mutton/Lamb/Beef) - I used Indian mutton
4. Chili powder - 2 tbsp.
5. Cumin powder - 1 tbsp.
6. Turmeric powder - 1 tbsp
7. Onion - 1 nos. (half sliced/half diced)
8. Bay leaf - 1 (remove before serving)
9. Capsicum - julienned
10. Tomato paste - 250 gms
11. Worchestershire sauce
12. Stock (or water)
13. Garlic - 3-4 cloves chopped
14. Ginger - 1/4 inch chopped
15. Cheddar Cheese

Method:
1. In a sauce pan sear the mince well and add diced onion, ginger and garlic.
2. Add turmeric powder, cumin powder, chili powder and cook
3. Add tomato paste and keep on simmer
4. Add bay leaf and Stock/water - the gravy required is that of a thick "lassi" consistency
5. Add salt and pepper to taste
6. Cook the mince well
7. Add seasoning/spiciness to suit your taste buds.

Plating:
1. In a plate take the steamed bun and slit open
2. Add the hot dog
3. Add the mince - be generous
4. Add cheese and heat to meal it
5. Garnish with sliced onions and capsicum
6. Top with a condiment of your choice. I prefer Mustard and Mayo.

Meatloaf

In a bowl take

• Chicken (or lamb) - 500 gms mince (not fine, slightly coarse)
• Bread crumbs - made fresh from half loaf of white bread
• Eggs - 2
• Salt and crushed black Pepper to taste
• Worcestershire sauce - 2 tbsp
• Tabasco sauce - couple of dashes
• Chilli flakes - suit the heat to your taste
• Cooking cream - 3 tbsp
• (optional) add grated carrots

In a hot pan add 2 tbsp oil and add below and saute and cool

• Garlic - 4-5 cloves chopped
• Onions - 2 medium chopped
• To give that Indian touch (optional) add 1 tsp turmeric powder, 1 tsp jeera powder and 1 tsp cumin powder

Then add this to the bowl and mix with fork (be gentle with the mixing)

Butter a loaf baking dish (rectangle) and pour this mix. In a pre-heated over (180 deg) bake for 30-45 mins (till cooked)

Sauce - in a bowl mix below ingredients

• 4-5 tbsp of tomato ketchup
• 2 tbsp of dijon mustard
• Worcestershire sauce - 1 tbsp

Slightly prior to the bake being completed, apply the above sauce and put the dish back for another 5 mins bake.

Serve. Alternatively, use small cup cake baking moulds instead of a loaf dish.

Chicken 65

Chicken 65

 

Ingredients:

·         Chicken breast – 500 gm cut into small bite-able chunks

·         Red chili powder – 1 tsp

·         Ginger- garlic paste – 2 tbsp

·         Salt to taste

·         Corn starch – 3-4 tbsp

·         Oil for deep frying

Method:

1.      In a mixing bowl marinate the above and set aside for 10 mins.

2.      Heat oil in a pot and deep fry the chicken cubes till crisp and golden brown.

 Ingredients:

·         Onions – 1 medium cut into bite-able chunks (same size as chicken)

·         Curry leaves – 4-5 strands

·         Cumin seeds – 2 tsp

·         Red chili paste – 2 tbsp (add more to suit your taste buds)

·      Crushed black pepper – 2 tsp

·         Turmeric powder – ½ tsp

·         Garlic (finely chopped) – 1 tbsp

·         Red color (optional) – 3-4 drops

·         Oil – 2 tbsp

·         Salt to taste

 

Method:

1.      In a frying pan heat the oil and add garlic. Sauté.

2.      Add cumin seeds. On their sputtering add curry leaves. Mix well.

3.      Add red chili paste, turmeric powder, crushed black pepper and salt. Cook till masala is done. Add red color (optional).

4.      Add slight water (if necessary) to ensure that it does not stick to the pan.

5.      Add the fried chicken and mix well for 2-3 mins.

6.    Add onions and mix well. Cook for another 2-3 mins. Add little water if getting too dry.

6.      Serve hot.

7.      Bon Appetite.

Polpettine Penne Pasta

Polpettine Penne Pasta

 

(Serves 1)

Ingredients:

·         Meatballs – 4-6 per serving

·         Penne pasta – 1 cup

·         Chilli flakes – 1 tsp

·         Parmesan cheese – to linking (grated)

·         Olive oil – 2-3 tbsp

·         Basil leave – 6-8 (chopped)

·         Tomato sauce – ½ cup

·         Parsley – 2 tsp (chopped)

·         Garlic – 2 cloves (chopped)

·         Broccoli florets – 4-6

·         Bell Pepper – half (diced)

·         Mushrooms – 2 (diced or sliced)

·         Salt and Pepper

 Method:

 

1.      Boil water in a pot and add 2 tbsp. salt. Once water is boiling add pasta and cook (approx. 8-10 mins. Bite to see that it's not over cooking. I prefer pasta which is biteable but not chewy. Drain the water. Don't throw away the pasta water.

2.      Rinse the pasta in running water to stop cooking process. Keep aside.

3.      In a pan, heat 2-3 tbsp olive oil on medium flame.

4.      When hot, add chopped garlic.

5.      Saute and then add meat balls (you can substitute with prawns). Cook till half done. Add desired veggies. Cook. Add tomato paste. If the paste is too thick add the left over pasta water (little-by-little) to make it to a running paste consistency.

6.      Add little salt (remember pasta has salt too) and fresh ground pepper (coarse), saute, add chilli flakes, parmesan cheese, chopped basil. Mix well.

7.      In a serving dish, put the pasta and pour the cooked mix over this. Garnish with more parmesan and basil. Alternatively you can mix the pasta in the pan serve too.

8.   Bon Appetite.

Meat Balls

Meat Balls (Polpettine)

 

Ingredients:

• Mincemeat (mutton/chicken/lamb) – 300 gm
• Parsley – 2 tsp (chopped)
• Garlic – 2 cloves (chopped)
• Ketchup – 1 tbsp
• Dijon Mustard – 1 tsp
• Tabasco sauce – dash
• Worcestershir sauce – 1 tsp
• (Optional) Bread crumbs – 2 tbsp
• Salt and Pepper (to taste)

Method:

1. Mix all the ingredients in a large mixing bowl. Remember not to work the mix too much.
2. Make small meat balls. If the shape does not hold up on making the balls, then add bread crumbs for binding.
3. Place in fridge for half hour for firming.
4. For use, fry in pan using olive oil. OR, Cook in tomato sauce.