Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Wednesday, June 21, 2017

Beef Boti Kebabs and Giveaway

beef boti kebab
Indian Cuisine Diabetes Cookbook by May Abraham Fridel, the founder of the organic spice company, Passion for Spices, has more than 140 recipes that include main dishes, sides, condiments, one pot meals, flatbreads, drinks and desserts. Four pages in the book has colour photography of some of the recipes. Most of the recipes on this book are dishes I regularly make at home, and I liked how well the author explains the recipes.

Monday, February 10, 2014

Giveaway to Celebrate My Feature on the Healthy Recipes Magazine

I am very excited to share that I am featured on the Healthy Recipes magazine :) To celebrate this occasion all my readers will get free 3-month iPhone/iPad/iPod Touch subscription to the Healthy Recipes magazine. Click on the link and subscribe for free. It will not auto renew or ask for any credit card information. 

Friday, August 23, 2013

Fried Beef or Chicken Liver Side Dish

1 lb Beef or chicken liver 
1/2 tbsp chillie powder
1/2 tsp turmeric powder
3/4 tsp salt
oil to fry

Monday, July 1, 2013

Tips on Grilling and Grilled Steak

I made this flavourful steak by following the recipe of the Indian spice rub mix from the Grill It DK book. This book is perfect to learn about techniques and tips of grilling a variety of meat, seafood, vegetables and desserts.  
It has information on how we can check the doneness of the meat, and also recipes on using different spices and herbs to enhance flavour. The spice rubs and spice pastes in the book are inspired from different countries.
All purpose Indian Masala Rub makes 1 cup
1/4 cup coriander seeds
2 tbsp cumin seeds
2 tbsp yellow mustard seeds
2 tbsp fennel seeds
2 tbsp peppercorn
2 tbsp salt
2 small dried chillies or 1/2 tbsp chillie flakes
1 tbsp ground ginger
1 tbsp ground turmeric

Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder.
6 t-bone steaks
1 tbsp olive oil per steak

Heat up the grill to 400F, when the fire is hot. To check if it is hot count how many seconds by keeping the hand 5" above the grill if it is hot you will feel it in 1 to 2 seconds.
Rub the steaks with oil then the spices on both sides. Put the steaks in the hottest part of the grill and cook each side until it is well seared about 6 to 8 minutes, turn only once. 
Move the steaks to the cooler side of the grill, cover with a metal pan or disposable foil pan and cook slowly till it is done a little less than to your liking for about 8 to 10 minutes per side. If the meat is overcooked when it cools it will become hard. Remove from the grill, cut strips and serve with a dip or salad.
I served with a tomato and onion salad.
Happy Canada Day to all my friends in Canada and Happy 4th of July to all my friends in US. With lots of grilling and entertaining happening lets make sure to follow these four food safety steps.

Clean: Make sure to clean all utensils, hands, and surfaces with soapy water. If you’re going to be outside, using a moist towelette is a good idea. 
Separate: Don’t put meat items back on the same plate you used for the raw meat. Make sure to bring separate plates for grilling raw meat from fruits and veggies.
Cook: Hamburgers should be cooked to 160F before serving. Remember, just because it’s brown doesn’t mean its safe use a food thermometer every time. 
Chill: The general rule is to never let food sit at room temperature for more than 2 hours. 

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Sunday, July 22, 2012

Garlic beef with olives

1 1/2 tbsp olive oil
1 1/2 cups beef cut into 2" cubes
2 cups tomato chopped into cubes
1/2 tbsp cumin ground
1/2 tsp black pepper ground
1 cup pitted whole green olives from a container
10 to 15 cloves of garlic whole
3/4 tbsp lemon juice
1 tbsp parsley minced

Heat oil on medium heat and cook the beef for about 3 to 4 minutes until it is lightly browned.  Add tomato, cumin, pepper, olives and mix.  Then nestle the garlic cloves among the meat.  Cover tightly so the water will not escape while it is cooking.  Cook on low heat for about 45 minutes to 1 hour, depending on the meat.  Check in about 40 minutes into cooking to see if the meat is cooked.

There will be about 4 to 5 tbsp of liquid left.  Remove from heat and add the lemon juice and parsley.  Serve hot with crusty bread.

This recipe doesn't have any salt.  Recipe ingredients inspired and adapted from the book Cooking at the Kasbah.

Have a blessed Ramadan everyone.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Tuesday, January 17, 2012

Beef curry with cashews and coconut


For the meat curry with cashews and coconut

1 to 2 tbsp oil
3 tbsp onion
4 tbsp tomato
1 tbsp curry leaves
1 aniseed flower
1 tbsp garlic
2 cups beef or mutton cubed with or without bones
3/4 tbsp chillie powder or more to taste
1/4 tbsp turmeric powder
1/2 tbsp garam masala
1 1/2 tbsp coriander powder
1 tbsp tamarind pulp in 1/4 cup water
1 cup water
2 tbsp fresh grated coconut
1 tbsp cashew nuts crushed to a powder

Mix the meat with the spices and leave aside, it doesn't need to be marinated.

Heat oil, sauté onion, garlic, ginger, curry leaves, aniseed flower. Then add the meat with the spices. Add the tomato and tamarind to the meat and mix well. Add the water and cook covered in medium low heat till the meat is well cooked and soft. Can use a pressure cook.

Add the coconut and cashews after the meat is well cooked. Cook uncovered till the water evaporates. Serve hot with rice or bread.
This goes to MLLA #43 and savoury sunday.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned.
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Saturday, September 10, 2011

Grape leaf rolls or Dolma

Grape leaf rolls
about 25 grape leaves *
1 cup of boiling water to blanch
1 cup of cold water to place after blanching

* If the leaves are small then use more, if it is big then use less leaves.
Grape leaf rolls
For filling
1 tbsp oil
1/2 cup minced meat or burger meat *
1/4 cup rice cooked
2 tbsp onion
3 tbsp mint leaves chopped
1 green chillie chopped optional to deseed

* If using burger meat don't add too much spices or salt as it pre made with spices and salt. If vegetarian can use burgers prepared with vegetarian ingredients.
* If using minced meat season with 1/2 tsp salt, 1/4 tsp turmeric, 1/4 tsp cumin ground, 1/4 tsp pepper
I find filling with cooked ingredients is easy and convenient it doesn't take a long time to cook the filled dolmas.
Heat oil and sauté the onion, burger meat, green chillie. Remove from heat and mix the cooked rice and mint leaves.

to cook
1 1/2 cups stock water or 1 to 2 soup cubes
2 tbsp lemon juice

Let the prepared filling cool a little before wrapping in the leaf. Place the shinny part of the leaf down and the rough part of the leaf up, then place about 1/2 tbsp to 1 tbsp filling depending on the size of the leaf. Roll the leaf tightly similar to rolling spring rolls with the sides first then roll towards the outer tip of the leaf.
Grape leaf rolls
Before placing the rolled leaves in a pan, prepare the pan with extra one or two grape leaves with the rough side facing down to cover the bottom of the pan. Place the wrapped leaves close together without any space or it will expand when cooking and the filling may come out.
Put a fitting saucer or plate over the rolled leaves then pour the stock and lemon juice. Keep something heavy over the plate like a bowl filled with water which helps when it is cooking to keep the rolled leaves in place.
Cook on low medium heat till the water evaporates taking care not to burn the bottom of the rolls. These dolmas taste good even the next day.
Grape leaf rolls
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Friday, April 8, 2011

Steak pan fried


1 lb beef boneless cut into slices
1/4 tsp chillie powder
1/4 tsp pepper ground
1/4 tsp turmeric
1/4 tsp cumin ground
1/4 tsp coriander powder
2 tbsp soya sauce
1 tbsp tamarind pulp and 3 tbsp water
1/2 cup onion
2 cups mushroom slices

Pulp the tamarind with very little amount of water. Cut beef into thin slices and marinate with all the spices for about a day.
Heat oil and fry on medium high heat the onion, mushrooms then keep aside.
Add more oil if needed, then add the steak pieces and fry each side for a few minutes then lower the heat cover and cook till the meat is cooked according to taste. Put the onions and mushrooms over the meat and keep it covered for a few minutes before serving.

As tamarind gives these fried steaks a flavour it goes to MLLA #34 at Desi soccer, garnishing event.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, November 25, 2010

Slow cooked biryani



Rice



1 tbsp ghee
1" cinnamon
1 cardamom
1 clove

2 1/2 cups basmati rice
1/2 tsp salt
water

Heat 1 tbsp ghee add cinnamon, cardamom, clove and saute rice till transparent then add water and salt. Cook rice till it is half cooked. Add about 1/2" water above the rice and cook in the rice cooker and remove the rice right away when it is done.

Can also cook the rice in 1" water above the rice and in about 10 minutes drain the water from the rice.
meat
2 1/2 lbs beef, mutton or chicken with bones cut into cubes
1 cup onion
2 cups tomatoes
1 tbsp ginger garlic paste
1 tbsp curry leaves
2 tbsp masala powder (see below)
1/2 tbsp chillie powder
10 green chillies
1/2 tsp turmeric powder
1/2 tbsp salt
1/2 cup oil
1 cup coriander leaves
5 cardamom
2" cinnamon stick
1/2 cup ghee
1 cup water
1/4 cup coconut grated
10 cashews

Fry to garnish
2 tbsp raisins fried in ghee

2 tbsp ghee
2 tbsp cashews
2 onions cut into rings
1/2 cup oil
Fry raisins in ghee and leave aside. Fry cashews till golden brown and leave aside. Fry onions till golden brown and crispy and leave aside.

Grind cinnamon and cardamom to a powder and add for more flavour. Marinate the meat for about 15 minutes with all the spices.

Can use the same oil used for frying raisins and onion (if there is more than 1/2 cup oil remove the excess). Add ghee to the oil and saute the onions then add tomatoes, ginger garlic paste, marinated meat, chillie cut into small pieces. Add water and cook covered till the meat is well cooked.

Grind coconut and cashews into a paste add to the meat towards the end and cook the meat till the paste blends and the gravy is thick. There should be about 1 1/2 cups to 2 cups of thick gravy.

In a big pan layer meat with gravy, rice, coriander leaves, meat with gravy then rice and coriander leaves again. Cook in low heat for 20 minutes covered tight with a floured pastry to seal the lid.


It is optional to add egg yellow food colouring powder. To put colouring make holes with a wooden spoon then pour the colouring mixed with some water into the holes.


The rice will be fully cooked.

For the floured pastry mix a smooth pliable dough with flour and water. Here are some pictures of how to seal the pan.
Before slow cooking.

After slow cooking the pastry would have expanded and changed colour.


masala powder
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp pepper corns
1/2 tsp saffron
1 tbsp split channa dal

Roast and grind to powder, this masala powder is used for beef, mutton and chicken.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Wednesday, August 25, 2010

Beef pickle

1 cup beef cut small
1 tsp pepper
1/4 tsp turmeric
1/2 tsp salt
3 tbsp oil
3 tbsp onion
1 tbsp ginger garlic paste
1 tsp ginger grated
1/4 tsp cumin
1/2 tbsp coriander powder
1 tbsp chillie powder
1/2 tsp garam masala
1/4 cup vinegar
3 tsp brown sugar


Cook beef with turmeric, salt and pepper without water covered in low medium heat till the beef is cooked.
Grind onion with ginger garlic until it is a paste.
Heat oil and saute the onion paste, add the spices fry for a minute and add the beef cook for a few minutes in medium heat. Add grated ginger cook for a minute, then add vinegar and sugar cook for a few minutes. Remove from heat, let it cool and then put it in a jar and leave it for at least a week in the fridge before using.
Warm it and serve with rice or roti.
Adjust the spices and sugar according to taste.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Monday, August 9, 2010

Beef barley soup


2 cups of beef with bones
1 tbsp barley
1 bay leaf
1 onion
2 tbsp parsley
1 carrot
1 celery stick
3 cups water
1 tsp salt
1/2 tsp pepper

Put all the ingredients and pressure cooker on medium heat for about 10 minutes till the meat and barley are cooked. When the pressure cooker is cool, serve the soup hot.

This recipe goes to

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Monday, July 5, 2010

Meatball curry



1 lb minced meat
1/2 tsp roasted coriander powder
1 tsp unroasted cumin powder
1 tsp ginger garlic paste
1 egg
3 slices bread soaked in water and squeezed dry
2 green chillies
salt
pepper

Mix all the ingredients and blend in a food processor for a minute. Make small lime size balls and leave aside. I made half the quantity meatballs for the full amount of sauce.

sauce
1 tbsp oil
2 tsp onion chopped
2" cinnamon stick
2" lemon grass optional
curry leaves
1 1/2 cups tomatoes chopped
2 tsp vinegar
1/2 tsp turmeric
1 tbsp roasted curry powder (or 1 tbsp coriander powder and 1/4 tsp garam masala)
2 tsp chillie powder
3 tbsp coconut milk powder in 2 cups water
salt
1/2 tsp lime juice

Use a pan that will accommodate the meat balls to be arranged in a single layer. Heat oil add onions, cinnamon stick, lemon grass, curry leaves and fry until golden brown. Add all the ingredients except lime juice and boil. Then lower the cooker and gently arrange uncooked meat balls in the gravy and simmer for 1/2 hour.
Do not stir, shake the pan occasionally and adjust seasoning and add lime juice before removing from heat.


All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Saturday, June 26, 2010

Beef with peppers


2 cup beef cut into cubes with bone
1/2 cup bell peppers cut into strips
1 tbsp oil
1 onion
1 tomato optional
curry leaves optional
1/2 tbsp ginger garlic paste
1/2 tbsp chillie powder
1/2 tbsp coriander powder
1/2 tbsp garam masala
1/4 tbsp turmeric
1/2 tbsp salt
1 tbsp lemon juice
1 tbsp yogurt
1 cup water

Marinate the meat with spices, yogurt and lemon juice for a few hours.
Heat oil saute onions, tomatoes, curry leaves and add the marinated meat. Add water and cook till meat is tender. Add the bell peppers and mix, cook till peppers are soft not mushy.

Thursday, June 24, 2010

Fried meat salad


1/2 cup meat beef, mutton or chicken cut into small pieces
1/2 tsp chillie powder
pinch turmeric
1/4 tsp salt
oil
salad leaves
1 onion
1 tomato
1 cucumber optional
salt
pepper

Marinate meat in chillie powder, salt and turmeric for 1/2 hour. Deep fry in high heat. Serve with salad leaves, onion, tomato and cucumbers. Sprinkle salt and pepper.

Tuesday, June 1, 2010

Meat pita sandwich and tzatziki sauce


This is not the traditional Greek recipe, this is my version of gyros, a Greek sandwich in a pita bread filled with strips of beef, tomato, onion and tzatziki sauce.

Beef cut into thin strips
salt
pepper
chillie powder
pinch cumin
pinch turmeric
vinegar
olive oil optional

Marinate the beef and pan fry in layers till it is browned, crispy and dry.

Tzatziki sauce is like an Indian raita.
1 cup greek yogurt strain the water
1 cucumber, deseed peel the skin and dice small
1 tbsp onion dice small
1 tbsp garlic cloves cut small
salt
lemon juice
olive oil
dill optional

Mix all the ingredients to the strained yogurt. Garlic gives flavour, I softened the garlic on the bbq and added it. Keep it covered with plastic wrap in the fridge till it is used.
Add tomatoes, onion into grilled pita bread before serving.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First