So there you have it. You now know why I’ve been missing in action around these parts. Up until now, I thought I’d wait to sort everything out before I got back to posting here again. But I couldn’t stay away any longer. I needed to try out new recipes and have someone to tell about them. So I’m back. All this techie business has lead me into a kind of cooking / baking rut lately and I’ve been longing to dig into some interesting food again.
So after a little bit of looking around, I think I’ve found some of my mojo again. I found this really good recipe for a curried beef mince, Goan style. This recipe is very different in technique from my usual recipe. I was a little skeptical when I started reading through it because of the major differences. But its the differences that convinced me to try it out. I was glad I did. There are a couple more steps involved in this recipe but it results in a very flavorful beef kheema. The red masala comes through making the resulting dish a warming shade of red, perfect for these cooler autumn days. I hope you try this recipe out when you have a hankering for some good homemade Goan / Indian food.
Goan Red (Beef) Kheema
Recipe from: Delicious Memories with Alves Fernandes
500g Beef mince
1 1/2 tsp ginger garlic paste
Juice of 1 lime
2 medium potatoes, cut into cubes
1 tbsp cooking oil (sunflower, vegetable, groundnut, olive – whatever you use for your day to day cooking)
2 onions, finely chopped
2 medium sized tomatoes, chopped
1 fresh green / red chillies, slit
1-2 tbsp fresh coriander, chopped
2 tbsp vinegar
Salt, to taste
A pinch of sugar
Grind to a paste –
5 dry red Kashmiri chillies (or any mild variety)
2-3 large cloves of garlic
1 1/2″ cinnamon
2 cardamom pods
32 black peppercorns (I know it seems like a lot, but its not)
1 tsp cumin seeds
1 teaspoon white poppy seeds (khuskhus)
1 tsp turmeric powder
3 tbsp vinegar
Water, as needed
Marinade the raw beef mince with salt, ginger garlic paste, juice of 1/2 a lime and mix thoroughly. Keep aside.
Grind all the ingredients listed under ‘grind to a paste’ to a fine paste and keep aside.
Bring the marinaded mince and 1 cup of water to a boil. Simmer till the mince is cooked about 3/4 of the way.
Heat the oil in another large pan.
Saute the onion. till they have turned translucent.
Add the tomatoes and cook till it has softened.
Add the ground spices and let it fry for 2-3 minutes stirring occasionally.
Add the potatoes and stir well to coat them in the spices.
Add the boiled mince to the pot and stir through. Let it cook for about a minute, then add the remaining stock that the mince boiled in.
Add about a cup of water to the blender in which the spices were ground and swirl around to get any remaining masala (spice paste) and continue cooking.
After about 5 minutes, add the slit red / green chilly and the remaining lime juice (juice of 1/2 a lime).
Let it cook till the potatoes are tender. Just before the potatoes are cooked, add salt (to taste) and a pinch of sugar.
Cook till the potatoes are cooked and the gravy is the consistency you like. I like mine to be more on the thicker side.
Check for salt and sourness and add more as needed.
Turn off the heat.
Sprinkle chopped coriander over the top and serve hot.
Serve with some boiled rice, pulao, chapatis or even your favorite bread.
For those of you who’ve never heard of this, you must be thinking I’ve lost it. Most of us associate corn flakes with a morning breakfast cereal thats a little on the sweeter side. Today, I’m going to introduce you to a snack mix made of corn flakes, which is savory, crunchy, healthy and really tasty. As a matter of fact this is my husband’s favorite munchy. I’m convinced that given the chance he’ll snack on this every day. I enjoy this from time to time, but in the past the thought of making this myself has always been intimidating. After a fair amount of online research, I decided to try it out. I saw a few recipes that had elements I liked as well as stuff I really didn’t care for. What I’m listing below is a combination of a few, mostly inspired by a store-bought variety that I quite like. This is so easy, I think it take about 15 minutes to make and you can store it in an air-tight container and nibble on it over the next few days, if it doesn’t get wolfed down sooner.
Corn Flakes Chivda
2 cups cornflakes
2 tbsp vegetable oil
1 tsp mustard seeds
1-2 green chillies, slit (optional)
6-8 curry leaves
1/4 cup peanuts
1/4 cup roasted chana dal (dalia)
2 tbsp unsweetened coconut chips (optional)
1/2 tsp turmeric powder
1/2 – 1 tsp red chilly powder
Salt, to taste
2 tbsp superfine sugar (You can also use granulated sugar, powdered)
Heat the oil in a large pan.
Add the mustard seeds and let it sputter.
Add the green chillies and curry leaves and let them fry off till they are nice and crisp. Be careful not to burn them.
Then add the peanuts. If you’re using raw peanuts, let them fry off on a medium flame till they are lightly browned and cooked. If you’re using roasted peanuts, this won’t take as long.
Add the roasted chana dal and cashew seeds and saute for a minute or so.
Next, add the raisins and let them fry for about half a minute.
Add the salt, turmeric powder, red chilly powder and stir well.
Add the corn flakes and toss well making sure that the corn flakes are well coated with the spice mix.
Take it off the fire.
When it has cooled a little but is still warm, sprinkle the sugar over it and toss gently but thoroughly.
Let it cool completely and store in an air tight container.
Please note – Snacks like this should be tweaked to your liking. Feel free to play around with the dry fruits and nuts added as well as the spice, sugar and salt levels. After you make this once, you’ll have a better idea of what you’d like to do the next time.
Have fun with this recipe.
For the second edition of the Bombay Street Food Special, I’ve chosen Bhajiyas. These are nothing but vegetable fritters. My mum used to make this for us as an after school snack and we always enjoyed it piping hot with some spicy tomato sauce. Today I’m going to share with you not one, but two, yes two types of bhajiyas and based on these, there’s a whole range of vegetables you can use to increase the variety. Have this with a piping hot cup of tea, there’s nothing better than this on a rainy day.
This one’s for all the potato lovers out there.
Aloo Bhajiyas (Potato Fritters)
2 potatoes, peeled and sliced and kept aside in salted water (Take some water in a bowl, drop in about 1/2 tsp. salt and stir.) till you’re ready to fry.
Oil, for deep frying
For the batter –
1/2 cup besan (chickpea flour)
Salt, to taste
A pinch of turmeric powder
A pinch or two of red chilli powder
1/4 tsp. ajwain (carom seeds)
Mix all the dry ingredients together and gradually add the water, a little bit at a time, till you get it to a dripping batter. It shouldn’t be too thin, it should coat the back of a spoon. (If its too thick, add a little water, if its too runny, add some more besan). Ensure you are left with a lump free batter.
Heat oil for deep frying.
When the oil is hot, pick up the potato slices from the salted water and drain off any excess water, dip well in batter till its coated and carefully drop it into the oil.
Fry on both sides till it gets a nice golden brown on a medium flame. Drain on some kitchen paper.
Serve hot with some spicy tomato ketchup.
If you have any excess batter, you can either slice up some more potatoes and make some more of these delicious fritters or you can use it for the next kind of fritters. You’ll see how in just a bit.
In the same manner, you can make fritters using cauliflower florets or spinach leaves (dip whole spinach leaves into the batter) instead of the potatoes and the same batter.
Kanda Bhajiyas (Spicy Onion Fritters)