spicy beans and corn soup

 

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Stuffed Portobello mushrooms

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Beef cutlets – Kerala style

You need –
  • Minced beef – 225 grams
  • Potatoes – 2 medium, Boiled and mashed
  • Onions – 1, finely chopped
  • Garlic – minced 2 teaspoons
  • Ginger – minced 2 teaspoons
  • Green chili – 1, finely chopped
  • Curry leaves – 8-10, finely chopped
  • Garam masala – ½ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Ground pepper – 1 teaspoon
  • Egg – 1,
  • Bread crumbs – 1 cup
  • Oil – 2 teaspoons + for deep frying
  • Salt to taste

How to –

Heat 2 teaspoons of oil in pan. Add the onions and saute till translucent. Add the ginger, garlic, curry leaves, chili  salt and fry till the raw smell is gone. Add the garam masala, pepper , turmeric and cook briefly.



Add the minced beef and cook till done.  Tip in the mashed potatoes and mix well till everything comes together. Check for the seasoning at this point. Turn off the heat and allow the mixture to cool.



In a bowl, beat the eggs and spread the bread crumbs on a plate. Now roll 2 tablespoons of the beef mixture into a ball and flatten to round shape or any shape of your choice. Dip into the egg and then coat with the crumbs and set aside. Repeat this for the rest of the beef mixture.

Heat oil in frying pan and deep fry the cutlets till brown; remove and set on a paper towel. Serve hot with ketchup or chili sauce.


Deep-fried spicy calamari rings


You Need –
  • Fresh squid – 250 grams, cleaned and cut into rings
  • Plain Flour – 30 grams
  • Chili powder – 1 teaspoon
  • Vegetable oil – for deep frying
  • Salt – as per taste

How to –
  • In a bowl, combine the flour, chili powder and salt.
  • Toss the calamari rings in the seasoned flour to combine well.
  • Heat the oil a frying pan, Make sure the oil is hot. To test, drop a calamari ring in the oil and it should sizzle at once.
  • Cook the rings in batches until golden brown. Drain on a kitchen towel and serve warm.

Bruschetta with tomatoes and basil

Bruschetta with tomatoes and basil
You need –
  • Tomatoes – 3, large
  • Bread – 4 slice firm textured bread
  • Garlic cloves – 2
  • Basil leaves – 2 sprigs plus additional for garnishing
  • Extra virgin olive oil – ¼ cups
  • Salt and pepper – as per taste
How to –
  • Cut the tomatoes into half, sprinkle with salt and set them upside down for 15-20 minutes to drain.
  • Toast the bread until golden brown or until dry n crispy
  • Rub the slices with garlic. Season with salt, pepper and drizzle with half the oil.
  • De-seed and chop the tomatoes in small cubes.  Mix the tomatoes & chopped basil leaves.
  • Arrange them on the toast and Drizzle the remaining oil and serve.