Thursday, September 18, 2014

Lamb/Mutton Roast in Coconut Milk


Another busy week has come to an end! It's amazing to see how FAST time is flying! Last night after missy had gone to sleep, I organized christmas pressies!!! (yeah I know its only september) ... We have about 10 weeks till our big holiday trip, so I am slowly getting organized for christmas ...

Anyways last weekend, we had a couple over at our place for Sunday lunch. The wife hails from Kerala, India while the hubby has Tamil roots, so lunch was a mix of both cultures ... This dish falls under the keralite category ... I love cooking with coconut oil and this dish has coconut oil and milk and smells so YUM! ... If you dont have a pressure cooker, you can still make this dish ... the pressure cooker just softens the meat a whole lot more.

Before getting into the recipe, I must tell you some EXCITING news! I have announced on the Eaterspot's facebook page that for the whole month of October 2014, its going to be giveaways!!!! So honored to have Vogels, Mrs Rogers, Paneton French Bakery, Ella's trinklet box and That's neat contribute something to this month long giveaway ... It's going to be so much FUN for NZ residents - so make sure you check the facebook page for further information about the giveaway beginning on 1 Oct.



Now on to this yum recipe ...

Ingredients:
  • 1 kg lamb cut into small chunks
  • 1/2 turmeric powder
  • 1 tsp garam masala powder
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • Salt

  • 1 large onion sliced thin
  • 1 tbsp garlic paste
  • 3 juicy tomatoes chopped
  • 2 sprigs of curry leaves
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp pepper
  • 1/4 cup coconut milk
  • 2 tbsp coconut oil
  • Salt to taste

First up, place the washed lamb in a pressure cooker and add the first 5 ingredients - turmeric, garam masala, salt, ginger and garlic paste and about 1/4 cup water. Some folks don't add water at all .. I let it go for a few whistles and then removed it from the heat. This makes the lamb reallllly soft.

Once that is done ... heat some coconut oil in a non stick pan, and add the sliced onion and garlic paste. Once the onions have softened, add the curry leaves, tomatoes, turmeric and chilli powder.

Give it a few minutes till the 'raw' smell of the masala becomes fragrant. Then add the cooked lamb along with the water from the pressure cooker.

I let it cook until the liquid in the pan had dried out. I also seasoned it with salt - so you need to check if you need any salt. Finally I added the coconut milk and cooked it on medium low until the liquid reduced again ...

Serve this immediately with some white rice... Its SOOOO YUM!


Sunday, September 14, 2014

Kerala Style Chicken Fry


I have been waiting to make this dish for a few weeks now, but I think the word FRY was not letting me do it due to the possible calories involved hahha .... However, we had a newly married over for lunch today and I decided to include this in the menu!  As you will read below, its real easy to make - the key is the marination and the time you let it marinate so the masalas do all their work on the meat.

Serve this chicken dish as a side to a rice and curry meal. This is definitely not an intimidating dish, so if you are a newbie in the kitchen, you can't make a mistake. I hope you get to make this  sometime and if you do, let me know of the outcome!

Ingredients:

  • 6 Chicken drumsticks
  • 1 large onion diced
  • 1 tsp Chicken masala powder
  • 1/2 tbsp coriander powder
  • 1 tbsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 tbsp of ginger and garlic paste
  • 2 tbsp coconut oil 
  • Salt to taste
  • A squeeze of lemon juice
  • 2 sprigs of curry leaves
  • Spring onion chopped for garnish



Wash the chicken drum sticks, leave the skin on it and make two slits on each drumstick. Place the drum sticks in a bowl and add the chicken masala,coriander, chilli, turmeric, garam masala, salt, lemon juice and the ginger and garlic pastes. Let it marinate for an hour or atleast 30mins if you are in a rush.

Once ready to cook, heat the oil in a frying pan and add the curry leaves and the diced onion. I love the smell of the curry leaves in this dish. Once the onions have softened, add the marinated chicken and cook on medium heat until the chicken is well browned and cooked through on the inside.

Transfer to a serving plate and garnish with freshly chopped coriander and spring onion.

Tuesday, September 9, 2014

It's my Mums Birthday & It's a THREE RECIPES post!

It's my mum's birthday today ... she is in Kuwait and we are in New Zealand, a bit far to drive over to eat some birthday cake with her, so headed home after a long day at work and whipped up this celebration meal. I had to go to the supermarket to grab some milk and these beautifullllllll meringues were staring at me. If you live in New Zealand, you can get these beauties at New World for $3.70 something ... I got us a White Chocolate Cranberry Meringue. I then decided to make a de-constructed pav for dessert ... probably not the bestest choice after having met my personal trainer today ... but a cheat day once in a while is ok ... :)



Kale is one of my mum's fav veggies ... Pams Brand has this baby kale in bags now just like baby spinach, so I grabbed a a bag to make one of our current family favorite - a roasted sweet potato with maple butter recipe yum yum yum ...



Finally Chicken had to be included for the 2 year old princess so I made a super easy stove top lemon chicken wing recipe - you can use the same recipe and pop it in the oven too ... I just didn't have a whole lot of time so in the pan it went ...

I hope you enjoy these recipes ... Happy Birthday mummy...
Only 14 more weeks till we land in Kuwait ... woo hoo!!!


ROASTED SWEET POTATO with KALE & MAPLE BUTTER

  • Couple of cups of fresh kale
  • 4 sweet potatoes diced
  • Olive Oil
  • Salt and Pepper to taste
  • 2 tbsp butter
  • 4-5 tbsp maple syrup
  • 10 Walnuts



Preheat the oven to 180C

Chop up the sweet potatoes, and toss it with some olive oil, salt and pepper. Lay it on a baking tray and bake until the sweet potatoes are cooked through. About 25 mins or so.

When it was almost cooked through, I melted the butter along with the maple syrup in a pan over medium low heat. It will thicken and then I added the walnuts and turned off the heat.

Time to assemble it all. In a large bowl add the kale, then put the sweet potatoes and finally pour the maple butter ... yum yum yum

The heat of the sweet potatoes and the maple butter will wilt the kale a bit ... If you don't get kale in your country, use baby spinach instead

Toss it all evenly and its ready to be served


PAN ROASTED LEMON CHICKEN WINGS

  • 1 tray of chicken wings
  • Juice of 1.5 lemons
  • 4 cloves garlic mashed to a paste
  • salt and Pepper to taste
  • 1/4 tsp coriander powder
  • Oil to fry
  • 1/2 lemon for garnish
  • freshly chopped coriander leaves



Take a bowl and place the washed chicken wings. To it add the mashed garlic, lemon juice, coriander powder, salt and pepper. Give it all a toss and let it marinate in the fridge for about 30mins.

When ready to cook, heat some oil, and add the marinated chicken wings. Cook on medium low - high heat and toss frequently.

Once cooked, transfer to a plate, garnish with the lemon wedges and coriander leaves

DECONSTRUCTED PAVLOVA:

  • 1 Meringue
  • 250 mls or so whipped cream
  • Fresh berries




I used a store bought meringue from the store - it was a white chocolate cranberry meringue. I used a rolling pin and whacked it a bit so it broke into chunks of different sizes. I whipped the cream and then mixed them together. I didn't use fresh fruit, but adding freshly chopped strawberries will be yummo...

Hope you enjoy these recipes!!!

Thursday, September 4, 2014

Mini Coconut Biscuits ~ A 3 ingredient recipe



I made these mini coconut biscuits or scones as we call it here in New Zealand a couple of months ago ... I even put up the picture on the facebook page but never put up the recipe on the blog... until now! These mini coconut yummies only have 3 ingredients in them and smell very yum all because of the fragrant coconut oil ... yum yum ... If you do some non-complicated weekend baking try this one ... I made this on a Friday night actually many many weeks ago LOL ...

You don't have to make them mini, I did it for the little Miss ...

Ingredients:
  • 2 cups self raising flour
  • 3/4 cup coconut milk
  • 1/3 cup coconut oil

Preheat your oven to 200C.

In a bowl mix together the flour and the oil first ... I made these biscuits in the middle of winter, so the oil was hard!!!! I made sure I melted it (few seconds in the microwave did it).

Once mixed add in the coconut milk and mix together to form a dough.

I then rolled the dough out on a flour dusted surface - the surface being my kitchen counter. Roll it out with a rolling pin to 1/2 inch thickness.

I just used a small round cookie cutter and placed the dough circles on a baking sheet.

Bake for 10 - 12 mins max. The biscuits should have risen and gotten just a little brown.

Serve immediately with some jam smothered on it.

Tuesday, September 2, 2014

Beef Kofta Curry



I love meatballs. I love eating them in pasta dishes mostly ... its been a real long time since I made Indian food at home - we have been on this lean/clean eating plan and that included no Indian. The only times we have eaten Indian is when we go to a friends place or to a restaurant.  I suddenly had a craving for meatballs and I knew I couldn't make a pasta dish so Indian it was to please the hubby.

I loved the outcome! It was just delicious and definitely finger licking good! K loved it too ... He was impressed. I went with beef mince as K doesn't love lamb mince ... Chicken or Turkey is leaner so you can go for that too.. Also I didn't didn't deep fry the kofta balls, I dropped them just as in the curry and cooked it... I found the kofta balls had all the flavour of the curry in it too ... it was so YUM!

Ingredients:

For the Kofta
800 gms of mince, go with beef/lamb/chicken
1 large onion diced
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1/4 tsp chilli powder
1 tsp garam masala powder
1 egg
Juice of 1 lemon
Salt to taste

For the Curry:
1 large onion
2 large tomatoes diced
1 green chilli slit lengthwise
1 tbsp each of ginger and garlic pastes
1 tsp coriander power
1 tsp cumin powder
1 tsp garam masala
1 tsp turmeric powder
1 inch cinnamon stick
3 cloves
2 cardamom pods
1 bay leaf
1 cup well beaten yogurt
2 tbsp oil
Salt to taste



I put all the ingredients mentioned under the kofta list and minced it fine. Mix well and make kofta balls, slightly smaller than golf balls.

Some people like to fry the kofta balls, but I am going to drop these just as in the curry base and trust me the kofta balls won't fall apart! They actually get real juicy and get all the yummy spice flavour in.

Alright time to make the curry base!
In some heated oil, add the onions, ginger and garlic pastes, cinnamon stick, cloves, cardamom pods and bay leaves.

Once the onions have softened add the tomatoes, green chilli and all the masala powders: coriander, cumin, garam masala and turmeric powder. I added a cup of water and also the beaten yogurt. Let the curry start to boil and then about 7 minutes later, gently drop the kofta balls into the curry.

I made sure the kofta balls didn't touch each other and also I did not stack them.

Cook on medium low and put a lid on the pot. Give it around 25minutes and check if the meat balls are cooked. It should be and the curry will be nice and thick and extremely flavourful.

Transfer to a serving bowl and garnish with coriander leaves.

Serve with some freshly made rice and some home made rotis or store bought naans haha ...

Enjoy