Monday, April 27, 2015

Mexcican Shredded Beef


  • 3 Pounds beef chuck roast
  • 1/2 Large yellow onion (quartered)
  • 1 piece canned green chile (split into 4 pieces)
  • 20 whole peppercorns
  • 3 Cups water
  • 1/2 Large yellow onion (diced)
  • 3 Cloves garlic (minced)
  • 1 10 ounce can diced tomatoes & green chilies
  • 1 juice of 1 lime
  • 1/4 cup cilantro (chopped)
  • 1 Tablespoon cumin
  • 1 teaspoon chili powder


Sear beef in a large Dutch oven, all sides over medium-high heat
Add water, onions, peppercorns, and green chile
Bring to a boil. Reduce heat
Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over haflway thru cooking
Remove beef to a large plate, reserving liquid
Using two forks, shred beef into bite size pieces. Set aside
Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside
Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes
Add garlic and saute for one additional minute
Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder
Cover, and let simmer for 15 to 20 minutes
Use as taco or burrito filling or rice.

Monday, April 20, 2015

Vegetable Cutlet


2 - potato, small (equivalent to 1 cup mashed)
1/4 cup - other mixed vegetables2 slices - bread
1/2 tsp -Garam masala 
1 tsp - Red chili powder
3 to 4 tbsp - coriander leaves, chopped
1/2 cup - bread crumbs
2 tbsp - Maida
As needed - salt
For frying - oil


  1. Cut the potato into 4 pieces and pressure cook in a vessel.
  2. Sprinkle a tsp of water and pressure cook, the other chopped vegetables together, in another vessel, for three whistles
  3. Peel the potato skins and mash the potato with the other vegetables.
  4. Make sure there is no water.
  5. Tear the bread pieces and crumble it by grinding in a mixer(this step can be skipped and you can directly add it, to the vegetables as well). Add it to the vegetables, along with garam masala, red chilli, salt, coriander leaves and mix together.
  6. Make a thick paste , out of maida and water.
  7. Make equal and round (or any other desired shape) shapes out of the vegetables and set aside.
  8. Dip it in the maida paste one by one.
  9. Quickly take it out and coat both sides, with the bread crumbs.
  10. Repeat the process, for the rest and arrange on a plate.
  11. If you are pan frying, then just drizzle with some oil over a hot non-stick pan and cook 4 at a time, on a medium flame both sides, until crisp.
  12. Enjoy hot with tomato sauce/ketchup with tea/coffee/cool drinks.

Friday, April 10, 2015

Potato,eggplant With shrimp (Alu-Begun-Chingri)


400 grams shrimp (I used just the tails, they were largish, size 8-12) 
3-4 eggplants, halved and cut lengthwise 
2 medium size potatoes, cut into wedges 
1 medium red onion, slivered 
2 medium tomatoes, roughly chopped (the riper the better!) 
7-8 green chilies, slit lengthwise 
Generous handful of chopped coriander 
1 1/2 tablespoon of ginger-garlic paste 
1 teaspoon turmeric powder 
1 teaspoon red chili powder 
3-4 tablespoons mustard oil 


1.Heat oil in a large, thick pan. Sauté the onions and green chilies till the onions are still light brown in color.

2.Then add the potatoes and get some color on them, for another 3-4 minutes. Now add the eggplants and mix well. 

3.Next to add are the turmeric and red chili powder and the ginger-garlic paste. Mix for a minute or two, scraping the spices from the bottom of the pan, all this on medium heat. Add the chopped tomatoes and salt, cover and cook for 3-4 minutes.
("The salt will help the tomatoes release their juices which will moisten the other vegetables too)

4.Add the shrimps to the dish and mix again.

5.Cover for 4-5 minutes on medium heat and cook. Keep checking so that the spices do not burn. Add a cup of water and cover till the potatoes are done. The shrimps will turn pink and the eggplant and tomatoes will become mushy.

6.Check the seasoning. Turn the heat off if the potatoes are done, else continue cooking for a few more minutes.

7.Add a generous amount of chopped fresh coriander (leaves and stems) and mix again

Wednesday, April 8, 2015

Mutton Ball Kabab


500 mince mutton
1 medium onion (red) very finely chopped 
4-5 garlic cloves very finely chopped 
2 inch ginger very finely chopped 
4-5 green chilies very finely chopped 
Handful of fresh coriander very finely chopped 
Juice of half lemon 
1 tsp red chili powder 
1 tsp black pepper powder 
1 tsp cumin powder 
1 tsp chaat masala 
2 tbsp Roasted Black Gram 
1 egg beaten 
Salt to taste 
½ cup bread crumbs 
½ cup oil for deep frying 


1.Add all the chopped ingredients, spices, Roasted Black Gram , salt and egg to the mince meat and pound your hands. This should be done just when you are about to fry the goli kebabs. 

2.Heat oil in a wok. I used mustard oil since I like the taste better on the ball kebabs. You could use veg or sunflower oil, but not olive oil.

3.Make ping-pong ball-size balls of the meat mixture. Roll them between your palms to get the perfect round shape. Roll them gently on bread crumbs and deep fry them up to 8-10 at a time. The kebabs should be fried till they get a nice, crispy rich brown tinge on them. Drain the excess oil on paper towels. Serve hot with green chutney and salad. 

Tuesday, April 7, 2015

Mal pua


For the batter:

    ½ cup atta
    ½ cup suji
    1 tbsp milk powder or khoya
    1 tsp saunf, powdered
    2 tbsp yogurt
    1 cup milk

For sugar syrup:

    2 cup sugar
    1 cup water
    3 green eliachi

For garnishing:

    ½ cup rabri
    1 tbsp chopped pistachio


In a large bowl add atta, suji, saunf powder, and yogurt and mix well. Now add the milk little by little to make a batter of pouring or coating consistency. Now keep the batter aside for 10 minutes.
Now in a pan add 2 cup sugar and 1 cup water with green eliachi and make 1 thread sugar syrup. Now switch off the flame and keep the sugar syrup warm.
Now heat sufficient oil in a wide mouthed flat-bottomed kadai or pan. Now pour a small ladle full of batter to form a pancake. Cook on low-medium heat. 
Turn it over when it starts to color slightly.
When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and rabri.
Now serve hot.