Thursday, April 30, 2020

Pork Stew




Ingredients

Pork (500 gm) (chopped into bite size pieces)
1 stick celery (chopped)
2 Carrots (chopped)
1 can of lima beans (241 gm)
1/2 cup red wine (any brand will do)
Black pepper (taste wise)
1 tsp coriander powder
1 tbsp garlic (minced) 
1 tsp of Smolderin’ fire-roasted chipotle mustard
1 tbsp of hoisin sauce
1 tbsp of balsamic vinegar
1 tsp of cornstarch mixed in 1 tbsp of water to thicken the stew
Salt to taste
1 tbsp butter or white oil

Method

1) Heat butter or oil in a wok. When oil is hot, add garlic and shallow fry. Add pork pieces and shallow fry them till pork begins to turn golden in color.

2) Add celery, balsamic vinegar, coriander powder, black pepper and hoisin sauce one after another and cook stirring for 2 minutes.

3) Add red wine and cook stirring for 1-2 minutes.

4) Add carrots, lima beans and chipotle mustard. Stir the mixture. Add 3 cups of water. 

5) Cook partially covered for 40 minutes, checking occasionally. 

6) Add corn starch and salt. Cook for 5-7 minutes more till the stew thickens up. Any time if you feel that the water has reduced too much in quantity, add more water. 

7) The stew will not be exactly like soup. The stew will have a thick consistency. 

8) Serve hot over mashed potatoes with butter-toasted bread on the side. 






Tuesday, April 28, 2020

Sweet and Hot Pork






Ingredients

500 gm pork (chopped into bite size pieces)
2 spring onions (chopped)
2 cloves of garlic 
3 tbsp brown sugar
2 tbsp Soya sauce
2 tbsp rice vinegar
1/2 tbsp chili garlic sauce
1 tsp coriander powder
1 tsp black pepper 
White oil

Method 
1) In a wok, heat 4 cups of water and add spring onions and garlic cloves into it. Bring it to a boil and add the pork. Cook the pork for 5-7 minutes. Turn the heat off. Drain the water and pick the pork pieces separately on to a plate.

2) Heat oil in a wok and when oil turns hot, add pork into it and shallow fry until the pork begins to turn golden in color.

3) Add brown sugar and coriander power and stir for a few seconds. Add soya sauce, chili garlic sauce, rice vinegar, and black pepper. Stir for 2 minutes. Then add 2 cups of water. 

4) Cook covered for 45 minutes on low heat. Stir in between to make sure that the pork is not sticking to bottom of the pan. If water dries out, keep adding water in small quantity until the pork is cooked through. 

5) Serve hot with steamed rice. 



PS: I didn’t add salt into it as soya sauce is salty. If you want to add salt, then do it carefully to make sure that the dish doesn’t turn too salty. 

Sunday, April 12, 2020

Spicy Creamy Parmesan Shrimp





Ingredients 

21-22 medium size shrimps
1 tbsp butter
2 tbsp chilli garlic sauce
1 tbsp hoisin garlic sauce
1/2 tbsp minced garlic
1/3 cup whipping cream
1 tbsp roasted garlic parmesan sauce
1 tsp coriander powder
1 tsp cayenne pepper
1/2 tsp fish seafood seasoning

For marinade 
2 tsp soya sauce
Salt 
1/2 tbsp white oil

Method

1) Toss the shrimps in the ingredients for marinade and then shallow fry them on medium high till they turn golden in color. Take them out on to a plate and keep aside.
2) Heat butter in a nonstick skillet. When butter melts, add minced garlic and stir fry for a minute and add chilli garlic sauce, hoisin sauce, coriander powder and cayenne powder. Mix in and cook stirring continuously for 2 minutes.
3) Add the shrimps into the mixture. 
4) Add roasted garlic Parmesan sauce and whipping cream. Cook stirring continuously for 2 minutes. Add fish seafood seasoning and give a good mix. 
5) Turn the heat off and serve hot with fried rice or steamed rice or pasta. 

Friday, April 10, 2020

Cajun Spiced Spicy Sweet Chicken Wings




Ingredients

12 - 13 chicken wings
Salt to taste 
1 tsp black pepper
1/2 tbsp white oil

For the sauce

1 tbsp butter
1 tbsp brown sugar
2 tsp Mexican hot sauce
1 tsp Sriracha
2 tsp Soya sauce
1 tsp Cajun spice
2 tsp minced garlic

A pinch of sesame seeds for garnishing

Method

1) Preheat the oven to 430 F. 
2) Mix in chicken wings with salt and black pepper. 
3) When oven is heated, bake the chicken wings for up to an hour till chicken wings are crispy with nice golden brown in color. 
4) Heat butter in a nonstick skillet. When butter is melted, add garlic followed by brown sugar and when it turns into a thick consistency, add Soya sauce, Mexican hot sauce, sriracha, and Cajun spice. Mix together and when it turns into a nice thick consistency, turn the heat off. 
5) Add the chicken wings into the sauce and coat the wings with the sauce evenly before serving. 
6) Garnish with sesame seeds. Serve immediately. 




Thursday, April 9, 2020

Mini Tortilla Pizza




Ingredients 

2 tortillas
Leftover spicy steak fry (chop the steak into small pieces)
Onion and chive flavored cream cheese 
1 half of a small onion (finely chopped)
1 tbsp dill pickle (finely chopped)
Pepperoni 
1 tsp black pepper
Salt to taste
Shredded Cheddar cheese
Shredded Mozzarella cheese
2 tsp hot Mexican hot sauce (I used Valentina salsa picante)

Method

1) Preheat oven to 370 F. 
2) Spread cream cheese across the tortilla on one side. Spread the steak pieces across the tortilla. 
3) In a bowl, mix in onion, dill pickle, salt and black pepper. Now spread the onion mixture across the tortilla. 
4) Put a few pepperonis on the top of tortilla and add both types of cheese. 
5) Drizzle the Mexican hot sauce before putting the tortilla for baking in oven. 
6) Cook the tortilla pizza in oven for 10-12 minutes till cheese is melted and turn into a nice golden color. 
7) Serve hot. 

Monday, April 6, 2020

Cheese French Toast






Ingredients
6 bread slices (cut lengthwise)
3 cheese slices (cut lengthwise)
2 eggs
¼ cup milk
2 tablespoons sugar
2 tablespoons Maple syrup (for serving)
white oil or butter for cooking

Method
    1) Heat oil in a non-stick skillet.
    2) Whisk the eggs well in the bowl. Add milk and sugar and mix in. 
    3)  Put a cheese slice in between two bread slices.
    4)  Dip the bread into the egg mixture and add that into the skillet.
    5)  Fry on both sides for 1-2 minutes each.
    6)  Serve hot drizzled with Maple syrup on top.


Sunday, April 5, 2020

Spicy Steak Fry







Ingredients
Chopped lean stew beef 500 gm (1.12 Lb)
1/2 Red Bell Pepper (thinly sliced)
1 Yellow Bell Pepper (thinly sliced)
1 small onion (julienne)
1 tbsp chopped garlic
1 tsp black pepper
1 tbsp hot spicy taco powder 
1 tbsp Soya sauce
Salt to taste
White oil for cooking

Method
1) Heat oil in a non-stick skillet. When oi turns hot, add garlic, bell pepper and onion. Fry for 2-3 minutes on medium high till onion and bell pepper begin to change color. 
2) Add beef and stir in with the mixture. Add Soya sauce, black pepper and taco powder. Stir in and fry the beef mixture on medium high for 7-10 minutes until beef is cooked through. Mix in salt. 
3) Serve hot with tortilla bread. You may use mayonnaise or sour cream while using the beef as filling. 


Saturday, April 4, 2020

Spicy Tilapia Fry with Egg Fried Rice




Ingredients
4 Tilapia fillets
Tartar sauce (for serving)
1 tbsp white oil

For marinade 
1 tbsp sriracha sauce
1 tbsp soya sauce
2 tsp chicken tandoori powder
1 tsp black pepper
1 tsp garlic powder 
1/2 tsp ginger powder
2 tbsp white oil

For Fried Rice
1 cup of rice (cooked)
1 egg
1 tsp soya sauce
1 tbsp butter
Salt to taste
A pinch of black pepper (optional)

Method
1) Mix all the ingredients for marinade in a bowl. Then use the mixture to marinade the fish fillets. Keep the marinaded fish in the refrigerator for up to two hours.
2) Preheat oven to 370 F. 
3) Heat oil in a nonstick pan and fry the marinaded fillets on both sides on medium high for 3-4 minutes.
4) When the oven is ready, put the fish in an oven proof dish and cook for 3-4 minutes on both sides each. 
5) While the fish is getting ready, heat butter in a nonstick pan and add egg. Scramble the egg and add soya sauce. Add a pinch of black pepper, cooked rice and salt. Fry the rice on medium high for 2-3 minutes, stirring once or twice. 
6) Now serve the fried fish on a bed of fried rice with a spoonful of tartar sauce. 


Spicy Sausage Soup



Ingredients 

Sausage as much as you like (chopped into bite size pieces) (I used 10 breakfast sausages a d 4 maple sausages)
1 can of field peas and snaps
2 tomatoes (pureed)
1 stick of celery (Ground into paste)
1 tsp cumin powder
1 tsp coriander powder
1 tsp black pepper
Salt to taste
1 tbsp chopped garlic
1 tbsp whipping cream (optional)
1 tbsp butter

Method

1) Heat butter in a wok. Add garlic, sausage and fry on medium high till sausages turn golden in color. 
2) Add tomato puree, celery paste, cumin powder, coriander powder, black pepper, field peas and snaps and cook for 10-12 minutes covered on medium high, stirring occasionally.
3) Add 1 cup of water and salt and cook for 5-6 more minutes. 
4) Add whipping cream and turn the heat off. 
5) Serve hot with bread. 

Wednesday, April 1, 2020

Spicy Balsamic Pork






Ingredients 

2 tbsp balsamic vinegar 
2 pound pork (I used pork ribs and chopped them into bite size pieces)
4 big red onions (julienne)
6-7 garlic cloves (chopped)
1 tsp cumin powder 
1 tsp coriander powder
1 tsp dry red chili powder
1 tsp garam masala
1 tsp aamchur powder 
1 tsp black pepper 
Salt to taste
White oil for cooking

For saute
4-5 cloves
2 green cardamom
1 inch cinnamon stick

Method

1)Marinate the pork in balsamic vinegar for an hour.
2) Heat oil in a wok. When oil heats up, add the ingredient for saute and wait till they begin to sputter. 
3) Add julienne onions and garlic cloves and fry the onions for at least 10 -15 minutes on medium heat until they are golden brown. 
4) Add cumin powder, coriander powder, black pepper and dry red chili powder and saute the spices for 5-10 minutes on low heat until you see oil floating on the surface.
5) Add pork and mix in with the spice onion mixture. Add salt. Cook covered on medium heat for 20-25 minutes until pork is tender. In between if the mixture begins to dry, add half cup of water. 
6) When the pork is cooked through, add garam masala and aamchur powder and stir in. 
7) Cook for 2 more minutes before turning the heat off.
8) Serve hot with chapati or tortilla or rice. 




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