Saturday, May 19, 2018

Sweet and spicy Korean beef

  • Sweet and spicy Korean beef (Beef cooked in sweet and spicy sauce with veggies)
Korean Beef with vegetables
Sweet and Spicy Korean beef
 Ingredients:
  1. 2-3 tablespoons brown sugar
  2. 1/4 cup reduced sodium soy sauce
  3. 1 tablespoon white or rice wine vinegar 
  4. 1 teaspoon crushed red-pepper flakes, or sambal
  5. 1 teaspoon each of  ground ginger, garlic, minced, corn starch
  6. 1 pound ground beef or fine beef cubes
  7. 2 green onions, thinly sliced
  8. 1/4 teaspoon sesame seeds
  9. 1/2 cup each of cubed carrots, zucchini, yellow squash, chopped onions and broccoli
  10. 1/2 tablespoons oil (only if using beef cubes else skip)
Heat a pan and cook the ground beef without oil or beef cubes with oil for 7-8 minutes. Drain and set aside.
Mix the sugar, vinegar, red peppers or sambal, soya sauce and corn starch along with 1/2 cup water.
Add onions and carrots to the pan and cook for 3 minutes. Add the rest of the veggies and garlic and ginger and stir and cook for 5 minutes. Add the beef back to the pan along with the sauce reduce the heat to low and simmer for 10 minutes

Garnish with cilantro and green onions and serve over plain rice

Saturday, May 12, 2018

Shrimp with Okra

Goan Shrimp with Okra(Shrimp with Okra in coconut gravy)
Goan Shrimp with okra

Ingredients:
  1. 12-15 oz large shrimp
  2. 12 oz frozen cut okra thawed
  3. 1 medium onion ground to paste
  4. 1 tomato chopped fine
  5. 1 heaped teaspoon ginger garlic paste
  6. 1 cup desiccated coconut or 1 cup coconut milk + 1 tablespoon dried coconut
  7. 1 heaped teaspoon coriander powder
  8. 1 teaspoon each of cumin powder, turmeric
  9. salt to taste
  10. 1 chicken bouillon
  11. 2 tablespoon oil
  12. 1/2 cup thick juice from a mini golf ball sized tamarind
Marinate the shrimp with salt and  turmeric for 15-30 minutes.
If using only dried coconut, grind it to paste. 

Heat 1 tablespoon oil and fry the okra on medium high for 5 minutes. Drain and set aside.
Heat 1 more tablespoon oil in a pan and fry the ground onions till golden brown. Add all spices and ginger garlic paste and fry for a minute. Add tomatoes and cook for 6-7 minutes until the tomato gets all pulpy. Add shrimp and stir well. Cook for 5 minutes  Add coconut milk and tamarind juice along with the chicken bouillon and the okra and 1 cup water and simmer for 15 minutes. Garnish with cilantro and sliced green chillies and serve.

Sunday, May 6, 2018

Cashew stir fried cauliflower

This is one of the most delicious and fasted dishes you would ever make and it is super healthy too. You can serve it with roti or with rice and dal

Cashew stir fried cauliflower 
Cashew stir fried cauliflower

Ingredients:

  1. 1/2 cauliflower chopped in food processor to about 1/2 cm pieces
  2. 1 tablespoon oil
  3. 1/4 cup chopped onions
  4. 1/2 cup cashews
  5. 3/4 teaspoon each of salt, coriander powder, cumin powder, finely chopped garlic
In a pan heat the oil and fry the onions for 5 minutes. Add garlic and cashew and fry for 1 more minute. Add the rest of the ingredients, reduce heat to medium low, cover and cook for 10-12 minutes. Garnish with cilantro and enjoy

Butter lemon sauteed spinach

Off late sauteed spinach has become my favorite. Its is great when done right. The only complaint I have about it is, you cook a whole bunch of fresh spinach and you end up with 20 percent of the original volume

Butter lemon sauteed spinach(Spinach sauteed in butter and lemon juice)
Butter lemon sauteed spinach

Ingredients:

  1. 5 oz fresh baby spinach
  2. 1/4 cup sliced sweet onions
  3. 1 medium large garlic shopped fine (optional)
  4. 1 tablespoon butter
  5. 1 tablespoon fresh squeezed lemon juice
  6. 1/4 teaspoon salt and fresh ground pepper
Melt the butter in a pan and add the onions and fry for 3 minutes. Add garlic if using and stir. Add spinach and the rest of the ingredients and cover and simmer for 5 minutes. Stir to combine. Cover and let cook for 2 more minutes. Enjoy

Spinach and Mushrooms sauteed

Veggie filled MeatLoaf

Meat loaf is super yummy. But only problem with it is...where are the veggies???

These days it has become a struggle for people to incorporate vegetables in their diet. So the meat loaf I made is filled with veggies and is super delicious. Once you have eaten this meat loaf you will never go back to the plain old regular meat loaf

Veggie filled Meat Loaf (Meat loaf filled with vegetables)
Veggie Filled Meat load
Ingredients:

  1. 1 lb ground sirloin
  2. 1 egg beaten
  3. 1 each of medium small zucchini, yellow squash, carrots
  4. 1/2 cup well drained canned/frozen spinach chopped
  5. 1/2 cup fine grated onion
  6. 1 teaspoon finely grated garlic
  7. 1 teaspoon coriander powder (optional)
  8. 1 teaspoon salt
  9. 1/2 teaspoon black pepper
  10. 2 tablespoons each of milk and ketchup
  11.  1/2 cup bread crumbs.
  12. 1 stalk green onion chopped
  13. 1-2 tablespoons finely chopped coriander or parsley
Grate all the vegetables on the fine side and squeeze as much water out of them as possible.

Mix all the ingredients for the meat loaf cover and set aside for 30-60 minutes

Pre heat the oven to 350 degrees. Pack the meat in a loaf pan and bake for 50-60 minutes. Around 40 minutes, drain the liquid from the pan and continue to bake

Take the meat loaf and turn it upside down and slather a thin layer to ketchup or barbecue sauce on top and let it rest for 10 minutes. Cut into slices and enjoy

Meat loaf with Hash potatoes
Asparagus and Garlic bread
Meat Loaf with butter sauteed
spinach, Asparagus and garlic bread
Meat loaf with Sweet potato hash






Saturday, April 14, 2018

Pan seared Lemon Garlic tuna steaks

Finally the 3rd recipe for my Saturday night dinner special...the page 3/3 .

I have never missed having fresh seafood so much before. probably because I was always at places which had access to fresh seafood and a variety of it. After moving to here, the one thing which is "sea food" for us is pretty much Salmon and shrimp. But the other day I got Tuna steaks at good prize.

So to go with the incredible tuna steaks, I made honey glazed mint tarragon carrots and pistachio basil pesto spaghetti. Scroll down to get to my other recipes.

Pan seared Lemon Garlic Tuna Steaks



Pan seared tuna steaks
Ingredients:

  1. 4 tuna steaks
  2. 2 tablespoons fresh squeezed lemon juice
  3. 1 teaspoon finely chopped garlic
  4. 1 teaspoon thyme
  5. 1/2-3/4 teaspoon salt
  6. 1/2 teaspoon pepper or lemon pepper
  7. 2 tablespoons oil 
Mix all the ingredients from 2-7. Lay the tuna steaks in a plate and rub the marinade on the fish on both side . Set it aside for 30-50 minutes. 

Heat a iron skillet and sear the fish covered for 6 minutes on each side. Sear on each of the "sides" fish the steaks would "stand" on that side for 1 minute each. Enjoy

Honey glazed mint tarragon carrots
Pistachio basil pesto spaghetti

Honey Glazed Mint Tarragon Carrots

This is the continuation of my Saturday night spectacular dinner plate.

Glazed carrots are one of the most delicious and easy and healthy side dishes you could make.
Today, instead of making them with regular  1 color carrots, I got the pack of the tri-color organic carrots. And lucky me, there were actually 4 colors of carrots in this pack. Orange, Purple, off white and golden yellow colored.
4 colored carrots

Honey Glazed mint tarragon carrots
Honey Glazed Mint Tarragon Carrots
Ingredients
  1. 4 medium or 3 large carrots trimmed and washed and cut into coins
  2. 1 tablespoon butter
  3. 2 tablespoons honey
  4. 1 heaped tablespoon fresh tarragon chopped
  5. 1 teaspoon dried mint (or 1 heaped tablespoons fresh mint chopped)
  6. 1/3 teaspoon salt
  7. 1 cup water
Lay the carrot coins in a sauce pan and add all the ingredients except the fresh herbs. Cover and simmer for 15-20 minutes, until the carrots become soft. Let the liquid become thick and glace/coat the carrots. Add the fresh herbs and serve

Here is a different way of making glazed carrots