Hunter Beef Sandwiches

Hunter Beef Sandwiches

Ingredients

• Hunter beef shredded 200 gm
• Capsicum 1 finely chopped
• Onion 1 thinly sliced
• Jalapeno pepper 8 to 10 slices
• Crushed red pepper 1 tsp
• Allspice ½ tsp
• Salt ¼ tsp
• Mustard paste 1 tsp
• Tomato 1 finely cubed
• Hot dog buns 4
• Butter and mayonnaise to spread on buns

Method

• Shred hunter beef, mix with all the given ingredients, spread in toasted hot dog buns, grill till toasted, serve hot.

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Pie Cake

Pie Cake

 

Ingredients for base

• Butter 4 ounces
• Caster sugar 2 ounces
• Flour 8 ounces
• Egg 1 beaten
• Pinch of salt
• Vanilla essence ½ tsp

Ingredients for filling

• Eggs 4
• Sugar 8 ounce
• Flour 8 ounce
• Butter 8 ounce
• Jam 2 tbsp
• Yogurt 2 tbsp
• Baking powder 1 tsp
• Vanilla essence ½ tsp
• Currents 2 tbsp
• Raisins 2 tbsp
• Almonds chopped 2 tbsp
• Glazed cherries red chopped 2 tbsp
• Orange peel 2 tbsp

Method for base

• Beat butter, sugar, salt and essence together until fluffy, beat in the egg, fold in the flour, mix lightly to form into a dough, chill for 10 minutes, prepare filling by beating together butter and sugar until pale and fluffy, add essence, beat in the eggs 1 at a time, sieve flour and baking powder, fold in dry fruits and fold this into butter and egg mixture, also add in curd, roll out the pastry on a lightly floured surface and spread on a 10 inch round pie plate, spread jam lightly on the base, spread with filling, bake in the oven for 45 minutes on 180 degrees.

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Popcorn Shrimps

Popcorn Shrimps

Ingredients

• Shrimps cleaned 250 gm
• Salt, pepper, paprika, mustard powder all 1 tsp each

Ingredients for batter

• Self raising flour ½ cup
• Salt ½ tsp
• Egg 1 beaten
• Milk ½ cup or as required
• Oil 1 tbsp
• Extra self raising flour as required to roll shrimps

Method

• Marinate shrimps with salt, pepper, paprika and mustard powder for 30 minutes, dip in prepared batter, roll in self raising flour, deep fry for 10 minutes till light golden.

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Galawati Murgh

Galawati Murgh

Ingredients

• Chicken 1 kg whole
• Yogurt ½ cup
• Almonds grinded 1 tsp
• Desiccated coconut roasted and grinded 1 tbsp
• Poppy seeds roasted and grinded 1 tbsp
• Roasted gram grinded 1 tsp
• White cumin 1 tsp
• Ginger garlic paste 1 tsp
• Black pepper ½ tsp
• Allspice ½ tsp
• Raw papaya grinded 1 tsp
• Brown onion grinded 2 tbsp
• Chili powder 1 tsp
• Coriander powder 1 tsp
• Nutmeg ¼ tsp grinded
• Mace ¼ tsp grinded
• Saffron ¼ tsp mixed with Kewra 1 tbsp
• Oil ½ cup
• Fries for serving
• Boiled eggs for serving

Method

• Marinate chicken with all the given ingredients except oil for 30 minutes, heat oil add marinated chicken, cover and cook for 30 minutes till done, serve with fries and boiled eggs.

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Jhatpat Masala Noodles

Jhatpat Masala Noodles

 

Ingredients

• Flat noodles boiled 3 cups
• Chicken tikka chunks chopped 1 cup
• Crushed garlic 1 tbsp
• Butter 4 ounce
• Onion chopped 1 cup
• Tomato 1 cut into tiny cubes
• Capsicum 1 cut into tiny cubes
• Mushrooms 4 sliced
• Baby corn 4 sliced or chopped
• Ketchup 4 tbsp
• Black pepper ½ tsp
• Chicken powder 1 tbsp
• Chili sauce 2 tbsp
• Salt 1 tsp
• Lemon juice 1 tbsp
• Cream ½ cup
• Parsley for garnish
• Cheddar cheese grated for garnish

Method

• Heat butter in a wok, fry garlic add chopped onion, fry for 5 minutes add tikka chunks with all the vegetables, seasonings, sauces, noodles and cream, add half cup water with lemon juice, cook for 2 minutes, remove, serve garnish with cheese and parsley.

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Quiche Lorraine

Quiche Lorraine

Ingredients for base

• Flour 8 ounces
• Butter 4 ounces
• Salt ½ tsp
• Egg yolk 1
• Water to make dough

Ingredients for filling

• Cream 1 packet
• Milk ½ cup
• Eggs 4
• Cheddar cheese grated ½ cup
• Onion ½ cup chopped
• Smoked chicken 4 to 5 tbsp chopped
• Mushrooms slice 4 to 5
• Salt ½ tsp
• Olives chopped 4 to 6
• Black pepper crushed ½ tsp
• Red pepper crushed ½ tsp

Method for base

• Put all the ingredients in a bowl, add water and knead until it forms into dough, roll and spread in an 8 inch pie plate.

Method for filling

• Beat the eggs, put cream, milk, seasonings; pour in the pastry with vegetables, cheese, bake on 190 degrees for 30 minutes.

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Murungakeerai Rasam / Drumstick Leaves Soup | Rasam Recipes

I never fail to pick up the fresh bunch of greens whenever I spot them. Apart from the big bag of spinach from Costco in my fridge, my freezer always would have a packet of frozen methi leaves. In my last week's trip to the farmer's market I picked up this super fresh bunch of drumstick leaves / Murunga keerai, planning to make Murungakeerai Adai, DH's favorite. With the other half of the bunch I made these super fragrant Murunga keerai Rasam.

Ingredients:

Drumstick leaves / Murungakeerai - 2 cups

Toor dhal - a fistful

Tomato - 1 small

Tamarind - size of half a lime

Rasam powder - 1 tsp or as needed

Coconut milk - 2 tbsp (optional)

Salt - to taste

Tempering:

Oil - 1 tsp

Mustard seeds - 1/2 tsp 

Red chilli - 1

Method:

Soak tamarind in water and extract juice. Wash and pressure cook toor dhal with 1 cup of water for 3 whistles. Meanwhile in a large saucepan, cook the drumstick leaves with 1 cup of water until it is soft. Add the tamarind juice with 1 cup of water and allow to boil for 3 minutes. Add rasam powder, salt and the mashed dhal with the water. Allow to heat up for a couple of minutes. Check for salt and add coconut milk. Remove from heat and transfer rasam to the serving bowl. Heat oil and splutter the mustard seeds and red chilli. Pour over the rasam and serve hot with steamed rice or just bowl it for a warm soup.

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