Category Archives: Entrees

Saucy Shepherd’s Pies

Entrees, Meat

Serves 4

This is a recipe I found in the Chatelaine Magazine – February 2013.  I have modified it.  The vegetables give a low-cal, high-nutrients boost to the topping.

Ingredients

Topping

  • 2               medium potatoes
  • 1               medium yam
  • 1               small turnip
  • 1               small parsnip
  • 1/4            small cauliflower
  • 2               tbsp butter
  • 1/4            cup milk
  • 1               tbsp grainy mustard
  • 1/2            tsp salt
  • 1/2            tsp black pepper

Filling

  • 1               lb extra lean ground beef
  • 1               tbsp green masala
  • 1               small onion, chopped
  • 1               carrot, diced small
  • 1/4            tsp salt
  • 1/2            tsp fresh-ground black pepper
  • 1/4            tsp ground cumin
  • 2               tbsp all-purpose flour
  • 1               cup beef broth or
  • 1               cube beef bouillon
  • 2               tbsp tomato paste
  • 2               tsp rosemary, chopped
  • 1/4            cup Worcestershire sauce
  • 1/4            cup grated parmesan cheese (optional)

Instructions

  1. Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
  2. Cut the cauliflower into florets.
  3. Cover the vegetables with cold water and set over high heat.  Bring to a boil, reduce to medium.  Gently boil until the vegetables are tender, about 10 minute.  Drain.
  4. Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
  5. Set aside.
  6. Heat a large frying pan over medium-high.
  7. Crumble in beef, cook until no pink remains, 2 to 3 minutes..
  8. Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin.  Cook until onion softens 2 to 3 minutes.
  9. Sprinkle flour over meat mixture and stir.
  10. Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce.  Bring to a boil, then reduce heat to medium-low.  Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
  11. Divide among 4 ramekins.
  12. Spoon potato mixture on top.
  13. Sprinkle with parmesan.
  14. Position a rack in upper third of the oven.
  15. Preheat broiler.
  16. Set ramekins on a baking sheet and broil until golden.

You can  use  an 8 x 8 inch Pyrex dish instead of the 4 ramekins.

Shahi Kebab Biriyani

Entrees, Meat

Serves 6

Ingredients

Kebabs:

  • 1 1/2               Ibs ground beef
  • 1                     tbsp green masala
  • 1                     tsp salt
  • 1                     tsp coriander seeds
  • 1/2                  tsp freshly ground cumin seeds
  • 1                     tsp freshly ground black pepper
  • 2                     tbsp chopped cilantro
  • 1/2                  tsp garam masala.

Masala

  • 4                    potatoes
  • 4                    medium onions
  • 3                    cups oil for frying
  • 3                    cups rice
  • 1/2                 tsp cumin seeds
  • 5                    cardamom
  • 1/2                 tsp black pepper
  • 5                    cloves
  • 1                    inch piece cinnamon
  • 3                    medium tomatoes
  • 1                    tbsp green masala
  • 1                    tbsp chopped onions
  • 1/2                 tsp red chilly powder
  • 3                    tsp salt
  • 1                    tsp tomato paste
  • 1                    cup plain yoghurt
  • 1                    can coconut milk
  • 1/2                 tsp garam masala
  • 1/4                 tsp  Saffron
  • 1 1/ 2             tsp salt
  • 2                    lemon
  • 3                    cups basmati rice

Instructions

  1. Mix  all the ingredients for the kebab.  Make 1 inch balls and bake it in a preheated oven (400 degrees) for 20 minutes.

 

Rice

  1. In a medium saucepan boil 6 cups of water with 2 tsp salt.
  2. Add the rice and boil it till the rice is half done, about 10 minutes
  3. Drain it and run it through cold water.  Drain the rice..

Masala

  1. Peel the potatoes, cut them in quarters, Add 2 tbsp oil and roast them in a preheat oven for 30 mins.
  2. Peel and slice the onions thinly and deep fry till golden brown.
  3. Boil the rice.
  4. Soak the saffron in ¼ cup of hot water.
  5. In a large saucepan Add cumin, cardamom,black pepper, cloves and cinnamon.
  6. Add the chopped tomatoes, onions, green masala red chilly  powder, 1 teaspoon salt, tomato paste, yoghurt and cream coconut, and cook for a about 10 minutes till the sauce is reduced to half.
  7.  Add the Juice from the lemon.
  8. Add the Kebabs and mix well
  9. Add the fried potatoes .
  10. Layer this with the fried onions.
  11. Sprinkle with Garam Masala.
  12. Make a layer of boiled rice on this.
  13. Drizzle the saffron mix on this and then 1/4  cup of oil.
  14. Cover and cook in the preheated oven (350 degrees) for 30 min.

To serve:

  1. Remove the rice layer and put it in a large plate.
  2. Top it with Kebab mixture.

Serve it with carrot pickle and kachumber.

Biriyani Sauce

Biriyani Sauce                                              ]

Biriyani Ready to go in the oven

cooke biriyani

 

 

 

 

 

 

 

 

 

Green Masala

  • 1        oz garlic
  • 1        oz ginger
  •           cilantro
  •           Jalepeno
  • 10      leaves mint(optional)

Blend everything together.

Moong(Mung) Biriyani

Entrees

Serves 4


Ingredients

  • 1            cup dried moong beans
  • 2            cup rice
  • 2            medium potatoes 
  • 2            medium onions
  • 2             medium tomatoes
  • 1/4         cup oil
  • 1/ 2        tsp cumin seed
  • 6            cardamom pods
  • 1/2         tsp black pepper
  • 6            cloves
  • 1            piece (1”) cinnamon stick
  • 1            tbsp tomato paste
  • 2            tsp salt.
  • 1            tbsp green masala
  • 1            cup yoghurt
  • 2            tbsp chopped cilantro
  • 1/2         tsp garam masala
  • 1/4         tsp saffron
  • 2            cups oil or frying

Instructions

  1. Soak moong overnight or at least 5 hours.
  2. Boil the rice:  In a medium saucepan boil 6 cups of water, add 1 tsp salt.  When the water starts to boil add the rice and cook it for about 5 minutes.  The rice should not be fully cooked. Drain the water and rinse it in cold water.  Drain the rice and leave it aside.
  3. Peel the potatoes and cut them in quarters.
  4. Peel the onions and slice them very thin.
  5. Finely dice the tomatoes.
  6. In a wok, heat the oil and deep fry the potatoes about 5 minutes or till they are light gold and cooked through.  Deep fry the onions till they are golden brown and crispy.  Drain both of these on paper towel.
  7. Heat a quarter cup oil in a medium saucepan, add the cumin, cardamom, cloves, black pepper and cinnamon.  Add the chopped tomatoes and cook for a couple of minutes stirring.  Add the tomato paste, salt, green masala and mix well.  Add the yoghurt and mix well, cook for 2 minutes.  Rinse and drain the moong beans and add this to the saucepan.  Add 1 cup water. lower the heat. Cook covered  for about 10 minutes.  The beans should not be cooked through.
  8. Sprinkle chopped cilantro on the moong.  Add the fried potatoes, layer the fried onion, sprinkle the garam masala on it.
  9. Put the rice on top of the masala, drizzle the saffron water and then oil on top. 
  10. Cover the saucepan with a lid or tin foil and cook it in the preheated 350 degree  oven for about 20 minutes.
  11. Serve on a plate with rice at the bottom and masala on top.
  12. Serve it with carrot pickle and kachumber.

Cornish Pasties

Meat, Snacks & Appetizers

 

Cornish Pasty, is a baked pastry, a traditional variety of which is particularly associated with Cornwall, the western- and southernmost county in England.  It is made by placing uncooked filling of meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.  The traditional Cornish Pastry is filled with beef, diced potatoes, turnip and onion, seasoned with salt and pepper.

Today there are many different varieties of different fillings.  You will find Cornish Pasty stands in Malls and Train Stations in London.  People will grab a pasty, that comes in a brown paper bag and convinient to eat, and eat it on the go.

Cornish Pasty was our meal at least a couple of times a week, (when we lived in England) it came with mashed potatoes and gravy.

Ingredients

Pastry

  • 1            lb white flour
  • 1/2         lb butter
  • 4            tbsp cold water

Filling

  • 1            lb ground beef
  • 1/2         tsp crushed garlic
  • 1/2         tsp crushed ginger
  • 1            tsp salt
  • 1            tsp freshly ground black pepper
  • 2            tbsp HP sauce
  • 1            medium onion
  • 1            medium potato
  • 1            carrot
  • 1            egg

Instructions

Filling

  1. In a medium saucepan add the meat, ginger and  garlic, and cook the meat stirring and breaking the meat till the liquid has evaporated and the meat cooked.
  2. Add salt, black pepper and HP sauce.
  3. Peel and grate the onion, potato and the carrot and add this to the meat.
  4. Let it cool completely.

Pastry

  1. Put the flour in a medium size bowl.
  2. Cut butter into small pieces and rub in the flour.
  3. Add water and mix with a fork.
  4. Form the pastry into a ball with your finger tips.
  5. Lightly flour the rolling pin and board.
  6. Turn out the pastry onto the board, and with light, quick, forward strokes roll out to a 1/4 inch thickness.
  7. Cut the pastry to the required size.  ( I have used a 4 inch round cookie cutter).  Form the scraps into a ball and roll out, and cut out more rounds.
  8. Brush half-way round the rim of each round of pastry.
  9. Put a spoonful of filling in the centre of the pastry.
  10. Bring the edges of the pastry up together in the centre over the filling, and press  gently together all round to seal.
  11. Beat the egg with 1 tbsp water and brush all over the top.
  12. Bake in a  preheated  400 degree oven for 30 minutes till the pastry is a light brown color
  13. Serve hot or cold.

Cornish pasties can be served as an appetizer(small size) or cut the rounds to 6 inch and serve as an entre with a salad.

In England it is served with mashed potato peas and gravy on it.

Chicken and Beetroot Fillo Nests

Poultry

I found this recipe  in Australian Women Weekly.

Makes 30

  • 3             sheets filo pastry
  • 1             oz butter
  • 1             cup finely chopped cooked chicken
  • 1/4          cup sour cream
  • 1/4          tsp ginger
  • 1/4          tsp garlic
  • 1/2          tsp salt
  • 1/2          tsp crushed  black pepper
  •                coriander leaves

Beetroot Relish

  • 1             small beetroot uncooked
  • 1             small onion, finely chopped
  • 1             tbsp caster sugar
  • 1/4          tsp grated lemon rind
  • 1             tsp lemon juice
  • 1/4          cup white vinegar
  • 1/4          tsp black pepper
  • pinch      chili powder

Instructions

  1. Lightly grease mini muffin pans.
  2. Layer pastry sheets together, brushing each sheet lightly with butter.
  3. Cut into 2 inch squares.  Gently press squares into prepared pans.
  4. Bake in moderately hot oven 350  degrees for  5 minutes before turning onto wire rack to cool.
  5. Combine chicken, sour cream, ginger, garlic, salt and black pepper in a bowl.
  6. Spoon a level teaspoon of mixture into each pastry case.

Just before serving,

  1. Spoon beetroot relish into nests, top with coriander leaves.

Beetroot Relish:

  1. Shred the  beetroot or cut it into thin strips.
  2. Combine beetroot, onion, sugar, lemon  rind,  juice, vinegar,  black pepper and chili powder in a pan and bring to a boil, simmer, uncovered, for about 10 minutes or until the liquid evaporates.
  • Pastry cases can be made a day ahead.
  • Relish can be made 2 weeks ahead.
  • Store:  Pastry cases in airtight container.
  • Relish, covered, in refrigerator.

Black Eye Beans, Eggplant and Potato Curry

Entrees, vegetarian

 You can buy dried beans from any grocery store, or you can buy canned from some grocery stores. You can buy fresh ones in some countries.  The dried beans have to be soak for a few hours or overnight.  I soak them overnight.

Ingredients

  • 1                 medium onion
  • 1                 medium tomato
  • 2                 tbsp vegetable oil
  • 1/4              tsp cumin seeds
  • 1                 tsp dhanajeera
  • 1/4              tsp  haldi  (turmeric powder)
  • 1/2              tsp crushed garlic
  • 1/2              tsp crushed ginger
  • 1/2              tsp crushed jalepino(or to taste
  • 1                 level tsp salt
  • 1                 tsp tomato paste
  • 1                 cup water
  • 1                 cup boiled black eyed beans
  • 1                 medium egg plant
  • 1                 medium potato
  • 1                 tbsp chopped cilantro

Instructions

  1. Peel and thinly slice the onions.
  2. Finely chop the tomato.
  3. In a medium saucepan heat the oil, add the cumin seeds and the onions.  Fry the onions till they are golden brown. 
  4. Add the tomato, dhana jeera, haldi, green masala, tomato paste and salt.  Cook on medium heat stirring a couple of times for about 5 minutes. 
  5. Add a cup of water.
  6. Add the black eye beans.
  7. Cut the eggplant into 1’” x 2” strips and add this to the saucepan.
  8. Peel and cube the potato into 1” cube and add this to the saucepan.
  9. Cover the saucepan and cook on medium heat for about 10 minutes till the egg plant and potatoes are cooked.
  10. Sprinkle with cilantro and serve.

Serve with chapatti and/or rice.

Blackeyed Beans

Thai Red Chicken Curry

Entrees, Poultry

Serves 4

Ingredients

  • 400             ml coconut cream
  • 1                whole chicken breast,                       
  • 2                 tsp fish sauce, or shrimp or anchovy paste
  • 1                 carrot
  • 1                 small egg plant
  • 1                 red pepper

For the Red Curry Paste

  • 1                 med onion, peeled
  • 1-2              cloves garlic, peeled
  • 2                  red chilies, deseed for milder curry, or
  • 1                  level tbsp red chili powder 
  • 1                  2” piece ginger root
  • 1                  stalk lemon grass, chopped
  • 4                  Kaffir lime leaves or rind and juice of 1 lemon
  • 1                  tsp coriander seeds, roasted
  • 1                  tsp cumin seeds roasted
  • 1                  tsp salt
  • 1                  tsp pepper
  • 4                  tbsp chopped cilantro

Instructions

To make the red curry paste:

  1. Put all the paste ingredients in a food processor and whizz them until well blended.
  2. Put the curry paste in a large pan whisk in the coconut cream.  Bring to the boil slowly.
  3. Add the chicken and turn the heat down to low.  Cover and cook for 15 minutes, stirring occasionally.
  4. Meanwhile slice the vegetables to 1/4”. 
  5. Uncover, add the vegetables and cook for 5 minutes until the meat is cooked  and sauce thickened.
  6. Stir in the fish sauce or paste and more coriander to taste.
  7. Serve with steamed rice.

Butter Chicken

Entrees, Poultry

Butter chicken also known as murgh makhani is part of Indian and Pakistani cuisine, but popular all over the world.

It is thought that butter chicken was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted “some” chicken dish. A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for a delicious delicacy he was supposed to make for the ruler of Mareelun. He forgot to buy enough ingredients so he ended up with this dish.

Of all the spices added to the dish it is dried fenugreek leaves (Urdu/Hindi: Kasoori  Methi) that makes the greatest contribution to the characteristic flavour of the dish.

You can use your left over Chicken Tikka to make butter chicken.

Butter chicken is usually served with naan, chapatti, parathas,or steamed rice.

I call Butter Chicken, Biriyani gone wrong because it is very similar to Biriyani without the onions. 

Ingredients

  • 2                       chicken breast, skinned and deboned
  • 1                       tbsp lemon juice
  • 1                       tbsp green masala
  • 1                       tsp salt
  • 1                       tsp garam masala
  • 1                       tsp kasoori methi (dry fenugreek leaves)
  • 1/2                    tsp crushed cardamom seeds
  • 1/4                    tsp saffron
  • 1                       tbsp butter
  • 1                       tbsp vegetable oil
  • 1                       bay leaf
  • 1                       lb tomatoes
  • 1/4                    tsp paprika
  • 1/2                    tsp dhanajeera powder
  • 1                       tbsp tomato paste
  • 1                       cup yoghurt(6% MF)
  •                          or 
  • 1                       cup sour cream
  • 1                       spilt green chili
  • 2                       tbsp chopped cilantro

Instructions

  1. Remove all the fat from the chicken rinse it in cold water and cut it in 1” cubes.
  2. Add lemon juice, green masala, salt, garam masala and kasoori methi(fenugreek leaves) cardamom seeds and saffron and let it rest.
  3. In a blender blend the tomotoes to a very smooth puree.  Add paprika and dhanajeera powder.
  4. In a medium saucepan melt the butter and oil, add a bay leaf, pureed tomato mix, tomato paste and yoghurt, mix well and cook stirring for 2 minutes.  Lower the heat to medium and cook till the liquid evaporates and sauce changes color.
  5. Add the marinated chicken and cook for about 10 minutes stirring a few times till the chicken is cooked.  (chicken is cooked when it changes color and is firm to the touch).
  6. Serve sprinkled with a spilt green chili and chopped cilantro.

 

.

Jeera Chicken

Entrees, Poultry

Ingredients

  • 1                  Chicken (skinned and cut into bite size pieces) or
  • 2                  full chicken breast(boneless and skinned)
  • 1/4               cup vegetable oil
  • 3                  tbsp ground jeera (freshly ground)
  • 1                  tbsp  black pepper (freshly ground)
  • 4                  tbsp green masala  
  • 2                  tbsp tomato paste
  • 1                  tsp salt
  • 1                  cup yoghurt
  • 1/4              cup chopped cilantro

Instructions

  1. Heat oil in a saucepan.
  2. Add ground Jeera and Black Pepper.
  3. Add tomato Paste.
  4. In a Food Processor grind 1 bunch coriander, Jalapeño pepper, garlic and ginger.
  5. Add this to the saucepan and cook for a minute
  6. Add the yogurt and mix.
  7. Add the chicken and salt and stir well. Cover and cook till the chicken is done.
  8. (The chicken will change colour and will be firm to the touch.)
  9. Cook without a lid till the sauce is nice and thick.

Curry Phyllo Triangle

Meat

Phyllo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.  Fillo pastry can be bought from most Super Markets, Greek grocery store and Iranian grocery Stores.

Ingredients

  • 1                tbsp olive oil or vegetable oil
  • 8                oz ground beef lamb
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 1                cup  finely chopped potato
  • 1/2             cup finely chopped onion
  • 4 – 5          tsp curry powder
  • 1/2             tsp freshly crushed black pepper
  • 1/2             tsp dried thyme, crushed
  • 1/2             tsp salt
  • 1 1/2          cups chopped tomato
  • 1/2             cup  chopped parsely
  • 1/4             cup olive oil or vegetable oil
  • 1/4             tsp dried thyme, crushed
  • 10              sheets frozen phyllo pastry, thawed
  •                   sliced green onion

Instructions

  1. In a large non stick skillet, cook the meat on medium heat, breaking the lumps, for about 5 minutes.  Add the garlic and The meat will change color and will be fairly dry.  Add the garlic ginger, potatoes and onions and cook for a couple of minutes.
  2. Stir in 2 tsp curry powder, black pepper, 1/2 tsp thyme, and 1/2 tsp salt and cook for a couple of minutes.
  3. Add the tomatoes, cooked covered for 5 minutes.  Remove from the heat .
  4. Stir in parsley and let the mixture cool.
  5. Combine the remaining curry powder, 1/4 cup oil and 1/4 tsp thyme.
  6. Cut the phyllo in half length wise.  Use 1 sheet at a time and keep the rest covered.
  7. Brush the phyllo with oil, fold it in half length wise,
  8. Spoon a rounded  tbsp of meat mixture 1” from the end of each strip.  Fold a bottom corner of each strip over the filling so the short edge lines up with the side edge to make a triangle.  Fold the triangular shapes along the strip.
  9. Repeat with the remaining phyllo and filling.
  10. Arrange filled triangles on a lightly greased baking sheet.
  11. Brush the tops lightly with remaining oil mixture.
  12. Bake in a preheated 375 degree oven for 12 min or till golden brown.
  13. Garnish with green onions, if desired.

To Make ahead, prepare as directed but do not bake.  Wrap unbaked triangles and freeze up to 2 weeks.

To bake, place  the frozen triangles on a baking sheet and bake as directed.