New Recipe - Skirt Steak - Indian Style

This steak will be good enough to feed two people.   

Ingredients

• 2 lbs of skirt steak
• 1.5 tbsp of olive oil  
• 2 tbsp of black pepper
• Juice of half a lime
• 1 tbsp of honey
• 3 tbsp of spicy mustard 
• 1 tbsp of ground cumin powder
• 1 tbsp of soy sauce
• 1 tbsp of any popular steak sauce
• salt to taste

How To Cook?

1. First thing first. Clean the meat well under flowing water.
2. Cut the steak into narrow strips along the grain of the skirt 
3. Mix all the spices and then marinate the steak pieces 
4. Refrigerate the whole mix for an hour or two
5. After an hour, cook the meat on medium to high heat till the steak color suits you.

How To Serve?

Serve with white rice! Enjoy.

Lamb stew - my style

This stew will be good enough to feed a family of four.   

Ingredients

• 2 lbs of lamb mix (not boneless just chopped up lamb meat)
• 1.5 lbs of long carrots (cut into small cubes)
• 4 idaho potatoes (cut into small-medium cubes)
• 4 tbsp of dry Thyme (preferably crushed)
• 2 red onions (finely chopped)
• 3 tbsp of crushed garlic
• 2 tbsp of crushed ginger
• 2 tbsp of black pepper
• 3 tbsp of crushed cayenne pepper
• 2 tbsp of turmeric (powder)
• 4 tbsp of tomato ketchup
• salt to taste

How To Cook?

1. First thing first. Clean the lamb meat well under flowing water. 
2. Put the lamb meat in a stew sauce pan and add cold water till the water level is 5 fingers above the level of the lamb. Add thyme. 
3. Add the turmeric, salt and cayenne pepper
4. Heat the mixture till it starts boiling.
5. In a separate bowl, boil cubed carrots and potatoes with just enough water.
6. By the time, the meat starts to boil, add the vegetables in to the meat and continue boiling at low heat.
7. Add onion, ginger, garlic and black pepper to the boiling mixture and continue cooking.
8. Add the tomato ketchup.
9. Add appropriate amount of salt to taste.
10. Cook till the meat is well boiled (about 45 minutes)

How To Serve?

Serve with rice or bread. Enjoy!

Baignon ka Bhurta

Total Time: 30 minutes / Serves: 3 to 4 people

Ingredients
1 large eggplant
1 teaspoon cumin seeds
1/2 finely chopped onion
1 1/2 teaspoons ginger, grated
1 teaspoon garlic, grated
1 teaspoon finely chopped green chillies,
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1 tablespoon ghee
2 tablespoons olive oil
salt to taste

Garnish
2 tablespoons chopped coriander

How to Cook?

1. Grease the brinjal (eggplant) with olive oil, make small slits all over the surface and cook over an open flame till it is soft. You can microwave like I did for 10 minutes (dont just burn the hell out of it)

2. Cool and peel the skin. Mash the pulp thoroughly and keep aside.

3. Heat ghee and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.

4. Add the ginger, garlic and green chillies and fry again for a few seconds.

5. Add turmeric powder and cook till the oil separates from the masala.

6. Add the mashed brinjal, garam masala and salt and mix well.

7. Serve hot garnished with the coriander.

How to serve?

Serve with Roti or hot rice and garnish with chopped coriander

Eazee Indian Cooking in USA: Chapter 3

Based on requests, we are going to cook some Daal. Before we embark on this great journey, let us understand what is daal. Daal is a kind of lentil and the soup made of this lentils/spilt pulsesis also called Daal in India. There are numerous types of Daals, you can find their variety at here. However, if you want to buy it, get it from an Indian grocery like this.

Chapter 3: Masoor Daal

Ingredients:
2 tea cup full of yellow Masoor Daal
1 Red Onion - finely chopped
2 spoons salt.
1 spoon turmeric, ground cumin
1 spoon of finely chopped garlic and green chilli
2 spoons garam masala
2 spoons ground coriander
2 spoons of tomato puree
1 big spoon of butter
2 large spoon fulls of any cooking oil (my preference Olive oil)
6 cups of water (approximate)
Process:
Wash the lentil seed (from now on daal) in fresh water and slow boil them in a deep pot (wok)
Add enough water to cover the daal. Boil the stuff till its mushy.
Fry all the spices with onions in olive oil in a deep skillet.
Add the fried and spiced onions and chillies to the mushy daal
Add some more water and slow boil the stuff with intermittent stirring.
Boil it till you a get a medium thick consistency ( lentils are soft and tender). Add the butter and boil it some more.
How to Serve and Eat:
Eat this daal with basmati rice.
Ahh!

Eazee Indian Cooking in USA: Chapter 2

Since the last one was Non-veg I thought of making this chapter vegetarian; I am just being lazee so the recipe stays the same as Chapter 1, where you replace the chicken with corn (frozen corn is available at Walmart) to make Alu-Chana Corn Mix.

The rest remains the same as Chapter 1.

Sorry if I disappointed you; I would make it up soon with chapter 3.
Happy cooking.

Eazee Indian Cooking in USA: Chapter 1

Indian cooking can be so easy if you know what to use and how to use; so I have taken upon myself the responsbility of satiating the appetite of young, single Indians (H1b holders or otherwise). The first item in our mission is Non Vegetarian (approx cooking time 25 minutes); however you can always avoide using the Chicken (that will save your cooking time too :)). And all the stuff is available at Walmart or at your big local grocery store.

Chapter 1: Alu-Chana Chicken Mix

Ingredients:
1 can of Diced Potato (Alu)
1 packet of fully cooked frozen Diced Chicken (you can use fresh chicken if you have time)
1 can of Chick Peas (Chana)
1 large Red onion (No white onions: they are not for Desis)
1 Green chilli
4 large spoon fulls of any cooking oil (my preference Olive oil)
2 large slices of tomato, 2 spoons of tomato puree, 1 spoon of minced garlic, 1 and half spoons of ginger paste.
Plus 1 spoon each of red chilli powder, garam/curry masala, turmeric powder,cumin seeds;
salt to taste.
Coriander leaves (for garnishing)
Process:
Cut the onions fine.Cut the green chilli into small pieces.
Fry the onions over red heat in a medium deep non stick skillet with olive oil (3 mins)
Add the cumin seeds and fry some more (2 mins)
Add the garlic, ginger and tomato puree.(1 min)
Add the diced potato. Add green chillies.(1 min)
Add turmeric powder, red chilli powder, pinch of salt (1 min)
Add tomato slices (1 min)
Fry on low heat with the chicken pieces (5 mins)
Add all the Chick peas with the juice in the can slowly (2 mins)
Add a small cup of water if you need gravy (optional)
Add Garam Masala/ Curry Masala and cook thoroughly (6 mins)
How to Serve and Eat:
Serve medium hot in a elongated bowl with some coriander leaves for garnish.
Eat with Tortillas or Pita bread.

Let me know your feedback. Bon Appetit