Tangy-Spicy Meat Fry

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I am always on the lookout for something different in produce section. Found some fresh Mango-Ginger and of course I needed to use it. This root looks like Ginger, belongs to the Turmeric family and smells like raw mango. It has a faint sourness that is mild but lingers with a delightful freshness.

You Need:

  • 300 grams of any red meat, cut into thin rings, pounded with a mallet and then cut into really small pieces.
  • 2 Inch pieces of mango-ginger, cut into small pieces.
  • 2 Large chilies, sliced into rings.
  • Juice of 2 lemons.
  • Butter.

Wet your hands. Use them to shape the meat into a patty. Heat a pressure cooker or (preferably) a pan. When its HOT, carefully place the meat patty in the middle. Make a small depression in the center. Place a tablespoon of cold butter in the depression. Do NOT add any water. Close the cooker. After 3-4 mins, reduce heat to simmer. Cook for about 15 mins.

Carefully remove the whistle / weight without switching off the stove. Be careful. When all the steam has escaped, remove the lid. The meat will have a lot of caramelisation on the bottom and pale white on the top. Break the patty and saute on high heat. Let it brown. When its nice and browned remove the meat. In the pan add the chili, mango-ginger and lemon juice. Start de-glazing the pan. If it needs more liquid, add some butter. When the pan has fully deglazed, add the meat back and mix well.

Serve with a few Orange segments.

Chilly Brocolli

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Simple as always.

You need:

  • A head of broccoli. Separate into large florets. Wash and dry.
  • A yellow capsicum, sliced into long thick sticks.
  • 4-5 Big Red Chilies, remove seeds and cut lengthwise thru the middle.
  • 4 tablespoons of Flavored Oil : Use either sesame, coconut or olive oil. Add pepper, salt, cumin seeds, onion seeds…whatever you want, as much as you want.

Take the flavored oil in a large dish. Toss in the capsicum and chilies. Rub in the oil and remove them. Add the broccoli and coat it in oil. Doing this in two batches ensures a good rub on everything without destroying the tender florets.

Get a pan to high high. Add the capsicum and chilies. They MUST sizzle when put on the pan. If your pan is large enough, push them to a corner and add the broccoli. Broccoli must not be stacked on each other. But each and every floret must make contact with the pan. Let it cook at high heat. Turn them around once in a while. The chilies will cook first. Remove and when slightly cool cut them into thins strips.

When the capsicum and broccoli is cooked thru and its easy to know this as they become brighter and brighter. When they look bright enough, taste if unsure. Remove from pan.

To make it a full meal, add in any grilled protein.

Vegan Proteins : Green Chickpeas

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Green Chickpeas are an excellent source of folate (vitamin B9) as well vitamins A & C. They also contain a good amount of protein, iron, magnesium, potassium, and calcium.

You Need:

  • Approx 100 gms of dry chickpea per serving per person.
  • 1 teaspoon each of cumin and coriander seeds.
  • A little turmeric powder.
  • Chopped Mint leaves, medium onion and green chilies.

Soak the chickpeas overnight. They put them in a colander and wash under running water. Wash them really well. Rub them with you fingers and be absolutely certain that there is no dirt of grit stuck on them.

In a pressure cooker add the chickpeas, cumin, coriander, salt and enough water to cover them all. On high heat till first whistle and then let it simmer for no more than 10 mins.

When pressure has dissipated open and cook on high heat till all the water has dried up. Just a minute before taking off the stove add the onion, green chilies and mint leaves.

Mix well and enjoy a very yummy and super healthy dish.

Hostel Chicken

A young student on a group I follow in Facebook had a very interesting dilemma. He likes to eat chicken but cooking in the hostel, where he stays is frowned upon. So he boils the chicken. That is a good but very boring thing to do day after day.

So I decided to help him break the rules and enjoy breaking them as well.

You Need:

  • One boneless chicken breast, cut into small pieces.
  • Two small carrots, cut into small pieces.
  • Three large green chilies (Mirchi Bajji), finely diced.
  • One medium potato, cut into half a centimeter thick rings.
  • Butter
  • Pepper powder
  • Two medium  sized Ramekins

Combine butter, chicken, carrots, chilies, salt and pepper. Butter the Ramekin. Create a base with potatoes. Pack in the chicken mix. Cover with potatoes. Use cling film to close the top. Note cling film should only over cover the top and under no circumstance touch the base of the ramekin.

Place ramekins in a large pan. Fill water till 1/2 cm less than the top of the ramekin. Cook covered. Bring to a boil on high heat. Reduce heat to the lowest setting and let it simmer for about 20 mins. Switch off and let the ramekins cool before removing.

Enjoy the flavor packed chicken dish with your neighbors none the wiser.

Beets, Fenugreek with Chilly

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Just a off beat combination that works in a surprisingly good way.

The bitter fenugreek leaves meet green peppers and complimented by sweet beetroots.

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Heat sunflower oil. Add a few drops of coconut oil for the flavor. Add the chilies and cook on high heat. Two mins later add the chopped fenugreek leaves. Once they dry up in the high heat, add the beets. Continue the high heat as we don’t want them to cook by boiling. In just 2-3 mins the dish is ready. Season with salt.

Enjoy.