Marinate with the below ingredients for about 2 hours (Min 30 minutes)
8 cloves minced garlic
2 tsps of pepper powder
2 tsp of sugar
3 tblsp of Soy Sauce
2 tblsp Oyster Sauce
1 .5 tblsp Red Wine Vinegar
Other Ingredients
2 small red onions sliced into rings an 5 cloves garlic
Make a sauce of the below and immerse the sliced onions and garlic in this mixture and keep aside
1 tblsp white vinegar
1 tblsp Oyster Sauce
2 tblsp Soy Sauce
2 tsp Sugar
Dressing:
A rocket ( Salad Leaves) cut into smaller bits.
2 sliced Sliced Tomatoes
Spread the salad leaves on a serving tray and on top of it place the sliced tomatoes.
Heat up a wok and add little oil. When hot add the marinated beef (fry in batches). Fry for a few minutes and fry till the meat is charred slightly (2 to 3 minutes) turn it over and char it on other side. Shake the meat and toss it for 4 to 5 minutes remove it onto the serving tray. After all the meat is fried. Fry the marinated onions for a few minutes and spread it on top of the meat.
3 Cups of Ponni Boiled Rice or any Boiled Rice. Washed and soaked for at least 3 hours or overnight.
2 tsps Salt
2 cups of scraped Coconut
Banana Leaves, washed and wiped to have them dry.
Method:
Grind the soaked rice dry adding little salt. Add scraped coconut to the batter and then spread required quantities onto the banana leaves. Don’t make them too thick. On top of the batter put another banana leaf. Make as many as you can.
Heat a Tawa, When the Tawa is hot, place the banana leaf with the batter in it on the tawa. When the Banana leaf at the bottom slightly burns, turn it over and fry on the other side. Remove the banana leaves and fry the bhakri till you get a slight burnt texture. Remove
Variations and consumption:
The same batter if you add scraped jaggery will become a sweet dish.
You can cut the Bhakri in four or six parts. The Bhakri is a good accompaniment for any thick curry, Pork Sorpotel, Pork Bafat etc.
You can also have this for breakfast or afternoon tea. Cut each part in the middle to make a pocket. Apply Ghee and sugar and eat it. You can also eat it with any syrup or ginger preserve.
1 Kg of Mutton (Goat) or Lamb ( pressure cook with 1/2 tsp salt , 2 spoons vinegar and 1 tsp pepper powder, for 6 to 8 whistles)
2 Onions Finely chopped
3 large tomatoes chopped
1.5 tsp red chilli powder
1 tsp of turmeric powder
1 tsp of Fennel Powder (Sauf)
1 Spoon of Coriander Powder
1 bay leaf, 5 cloves and 4 green cardamom, one stick cinnamon
A bunch of Chopped coriander Leaves
2 tsp garam masala powder
Grinding:
5 Red Chillies
5 Kashmiri Chillies
1 tsp Kuskus
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Pepper Corns
6 cloves
2 inches Cinnamon Sticks
1 cup grated coconut and 1/2 tsp turmeric powder
All to be dry roasted separately and then ground with
2 inch of ginger & 12 cloves garlic to make the masala.
Method:
Heat a heavy bottom vessel and add 3 tblsp oil. When hot add bay leaf, 5 cloves, 4 green cardamom and 1 stick cinnamon. Fry for 30 seconds and then add chopped onions. Fry onions till brown, add ground masala. Mix and fry on slow flame for 10 minutes. Add masala water if the masala dries up. Add the boiled meat, mix and fry for 3 to 4 minutes. Add all the spices and fry for 2 to 3 minutes and add tomatoes. Add masala water and the water from boiled meat and cook on slow flame for 15 minutes. Fry till it becomes slightly dry, add garam masala powder and coriander leaves. Cook for few more minutes and remove.
700 gms of Eye Fillet (cooking time less) or any other beef cuts.
2 tblsp of Garam Masala
200 gms chopped tomatoes
3/4 tsp of turmeric powder
2 sliced medium onions
1 tsp of Salt
little oil
Method: Cut the beef into small cubes and marinate with half tsp of pepper powder and little salt.
Heat up a deep pan, add 2 tblsp of oil, add the sliced onions and little salt. Fry till onions are brown. Add turmeric and garam masala powders and 2 tblsp water and fry for 3 minutes. Add the chopped tomatoes, mix well and fry for 5 minutes. Add the marinated meat and fry for 25 minutes or longer till meat is cooked. Add water if required. Sprinkle chopped coriander leaves mix and remove from flame.
1.5 tblsp of standard flour or maida mixed in warm water .
Fry the slices on a pan adding little olive oil for a minute on each side. Place on a baking tray or dish and then bake in oven for 15minutes.
In the deep pan add 2 tblsp of olive oil. Add chopped onions and fry for two minutes. Add ginger and garlic and fry for a minute. Add the stock and boil for 5 minutes. Add chopped coriander leaves and boil for 2 minutes. Add Red Wine Vinegar. Boil and now add the standard flour mixture. Let it thicken slightly and now add the steaks to the gravy and boil for a minute.
1 Kg of Jeera Rice (5 Cups), washed and soaked in water for 30 minutes
1.25 Kg Beef Cubes (marinated garam masala, ginger garlic paste, turmeric powder and salt)
Garam Masala: 1 tsp of Kuskus, 1 Star Anise, 2 inch stick of Cinnamon, 5 green Cardamom, 6 cloves, 1 tsp of fennel seeds. Ground to fine Powder.
Use 3 tsps of the garam masala powder, 4 tsps of ginger garlic paste (5 cloves garlic, 1 inch ginger ginger garlic paste), 1 tsp salt and 3/4 turmeric powder. Add to beef cubes and marinate for 3 minutes.
Into the jar with the remaining ginger garlic paste, add 6 to 7 green chillies and make a paste.
Method: Place a pressure pan on the stove and add marinated beef pieces and little water and pressure cook for 4 whistles. Place a pressure cooker on the stove. Add 4 tablespoons of Ghee. When hot the following spices: 1 tsp of Fennel seeds, 8 Green Cardamom, 2 pepper corns, 10 cloves, 1.5 inch of Cinnamon stick and 1 star anise. Fry for a minute.
Add the drained rice and fry for a few minutes. Add 8 cups of hot water and 1 cup of beef stock (from the boiled meat). Add 1 tsp of Salt. Mix well and close and pressure cook on slow flame (4 minutes) for 1 whistle. Keep aside for 20 minutes to cool down.
Add the drained rice and fry for a few minutes. Add 8 cups of hot water and 1 cup of beef stock (from the boiled meat). Add 1 tsp of Salt. Mix well and close and pressure cook on slow flame (4 minutes) for 1 whistle. Keep aside for 20 minutes to cool down. Open the pressure cooker with rice and spread the rice onto a tray.
Place a vessel on the stove and add 4 tablespoons of ghee. When hot add and fry half cup of Cashewnuts and remove and then half cup of Raisins or Sultanas, fry and remove. Now add the mixture of ginger, garlic, grenn chilli paste and fry for 30 seconds. Add 4 sliced onions and 1 tsp of salt. Let it fry till golden brown.
Add 1 tsp of pepper powder and 3/4 tsp of turmeric powder. Add 400 gms chopped tomatoes, mix well and let it cook on medium flame for 5 minutes till oil separates. Add half cup of beaten yoghurt. Mix well and add ground garam masala (the remaining). Add 1/4 cup coriander leaves and 2 tblsp chopped mint. Add boiled beef, mix well and add remaining gravy and let it cook for 10 to 15 minutes, until beef has cooked. Add water if it becomes dry.
Make layers of rice and beef gravy. In a big vessel, add one layer of beef gravy, on top some rice, sprinkle some fried onions (supermarket) or make some fried onions. Sprinkle chopped coriander leaves, mint, cashewnuts, raisins, 2 tsps of ghee. sprinkle milk (saffron threads). Make next layer of the same. If any remaining beef and rice, make a third layer. Add few blobs of ghee on top. Close with Aluminium foil and then the lid, so the steam does not escape. Keep on slow flame for five minutes. Open and mix well.
Serve with Raita (Yoghurt, onion, tomatoes, cucumber mixture)
Make Pockets in the Pomfret by cutting along he spine. Marinate it with a paste of 3/4 tsp turmeric powder, 1 tsp salt and 3 tsp lime juice for about 20 minutes.
Green Chutney:
5 green chillies
10 cloves garlic
2 tsp Cumin Seeds or Jeera
1 Cup grated coconut or desiccated Coconut
1 tsp Salt
Bunch of Coriander Leaves, 1.5 cup
1/2 Cup Mint Leaves
1 tsp Sugar
2 tsp Lime Juice
Make the above into a paste and apply to the fish and also fill inside the pocket created in the Pomfret
Place the fish on washed and wiped Banana Leaf and then fold the banana leaf then tie with string or close the ends with toothpicks
Place a tondor or steamer on the stove. Add water to the bottom part of the steamer and when the water boils, place the top part of the steamer with the fish in banana leaf on the bottom part of the steamer(with boiling water). Steam for 20 minutes.
Remove and place on plate, open the banana leaf and enjoy the Patrani Macchi
1 Whole Salmon gutted and cleaned. Remove the fins.
Make a slit along the spine to form a pocket. Make a paste of salt and chilli. 3 tsps chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 spoon olive oil and little lime juice. Apply to Salmon inside and outside and also inside the pocket created earlier.
Onion, Chilli, Ginger, garlic and tomatoes paste
3 onions finely chopped
6 green chillies chopped
1.5 pod garlic and 3 inches ginger finely chopped
400 gms tomatoes chopped
Salt and chilli paste 2 tsp
Bunch of chopped coriander leaves or Parsley
Heat a pan add 3 tblsp oil. When hot add chopped onions. When onions are slightly fried, add ginger, garlic, green chillies and fry for 4 minutes. Add the salt and chilli paste slightly diluted. Add tomatoes. Fry till dry. Add chopped coriander leaves or parsley.
When cool fill the above paste into the fill into the fish. The pocket and also inside the fish and the head. Place the whole fish on a baking tray (if it can fit into the oven) or cut it in half and place on two trays. Spray little oil or sprinkle oil on the fish. Preheat the Oven at 200 degrees and bake the fish for 30 minutes. Now grill the fish for 5 minutes on each side. If you are unable to turn the fish, grill on one side only.
200 gms Prawns, cleaned, washed and marinated with turmeric and salt
1 medium Onion chopped fine
1 green chilli chopped fine
3 cloves garlic chopped fine
1 inch ginger chopped fine
1 bunch coriander leaves chopped
1 tomato chopped
1/2 tsp of turmeric powder, chilli powder, garam masala powder, cumin powder, coriander powder
3/4 tsp salt
1 cup coconut milk
Method:
Place a deep pan on stove and add 1 tablespoon oil. When it is hot add the chopped onion and fry for a minute. Add ginger, garlic and green chilli and fry for 3 minutes. When mixture has turned slightly brown add the spices, salt and chopped tomato. Mix well and fry for 3 to 5 minutes, adding little water when it becomes dry.
Add the brinjal cubes and coriander leaves, mix well and fry for a minute. Add two cups of water, cover and let it cook for 5 minutes. Add the marinated prawns and cook for another 5 minutes. Add the coconut milk, mix, check for salt and let it cook for 3 to 5 minutes.
Heat Oil in a pan. Fry the washed curry leaves until crisp. Keep aside to cool completely.
Grind the curry leaves along with the other ingredients Cumin Seeds, Chana Dhal, Coconut, Green Chillies, Salt, Lemon Juice and little water to make a fine paste. The Curry Leaves Chutney is ready
If you want to temper the chutney.
Heat oil in a pan. When hot add the urid dhal. When slightly brown add the mustard seeds and when they splutter add the curry leaves. Fry till Curry Leaves loses its rawness. Pour this mixture over the ground chutney. The Curry Leaves Chutney is ready
Cooking With Dexter 