Beef Vindaloo

Overview
Vindaloo dish originated from Goa India. The main ingredients in all Vindaloo dishes are Garlic and Vinegar. Vinegar adds a tangy and distinctive flavor to this spicy beef dish. Thin slices of beef cooked in this tangy spicy gravy goes very well with any Indian bread or rice.

Beef Vindaloo

Beef Vindaloo Ingredients

Ingredients
Thin slices of cooked beef - 1 1/2 pound
Red Onions thin sliced - 1 1/2 cup
Tomatoes thin slices - 1 cup
Garlic - 6 - 8 cloves
Ginger 2 inch piece
Green chilly  split length wise 4 - 6
Curry leaves 2 sprigs
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 2 - 3 teaspoon
Whole coriander seeds - 2 tablespoons
Vinegar 2 tablespoons
Garam Masala whole - 2 inch piece of cinnamon, 2 cardamom, 3 cloves, 1 star anise , Fennel seeds 1 teaspoon, whole black pepper.
Oil 4 tablespoons

Steps
1. Cook the whole chunk of beef with salt 1/2 teaspoon salt, 1/4 teaspoon turmeric,1/2 teaspoon red chilly powder and 1 cup water in a pressure cooker till it is cooked. Let the beef cool to room temperature and slice to thin slices and keep aside.
2. In a blender grind the garlic, ginger, turmeric powder, red chilly powder, coriander seeds, the whole garam masala with 1/2 cup water to a smooth paste and keep aside.
3. Heat oil in a heavy bottom pan. When the oil gets hot add the curry leaves followed by the thin sliced onions. Saute onions till it is light brown.
4. Add the ground masala paste to the oil and saute well till the oil separates. Add the sliced tomato slices to this along with little salt. Mix well cover pan with lid and cook on low flame till the tomatoes are cooked well.
5. Mix the tomatoes with the gravy and then add the beef slices along with salt as needed, vinegar and the green chillies to this. Mix well so that the gravy and all the flavors are mixed well with beef slices. Cover lid and cook on low flame for about 10 - 15 minutes.
6. Stir dish and cook on open flame for about 5 minutes till the gravy thickens.

Serve hot with rice or any Indian breads.

Bow Tie Pasta with Roasted Bell Peppers

Overview
A simple bow tie pasta made with roasted bell peppers and onions. The roasted bell peppers adds a delicate smoky flavor to this pasta. I have used olive oil and fresh minced garlic to enhance the  taste. As an optional ingredient you can also add grated Parmesan cheese to this.

Bow Tie Pasta with Roasted Bell Pepper

Ingredients for Bow Tie Pasta with Roasted Bell Pepper

Ingredients
Dry bow tie pasta - 1 1/2 cup
Roasted red pepper sliced- 1/2 cup
Red Onions thin sliced - 1 medium size onion
Garlic - 5 - 6 cloves thin sliced
Dried basil leaves  - 2 tablespoons
Olive oil 3 tablespoons
Red Pepper flakes 1 - 2 tablespoons

Steps
1. Bring a gallon of water in a heavy bottom pot to boil. Add salt and a tablespoon of oil to this and mix well. Add to this boiling water the dry pasta. Cook on medium heat till the pasta is cooked about 10 minutes. do not over cook the pasta. Drain pasta and keep aside.
2. In a pan heat the oil. When the oil gets hot add the sliced garlic to this. Saute till the garlic turns light brown. Add the red crushed pepper flakes and saute for 1 - 2 minutes.
3. Add the sliced onions to this and saute few minutes till the onions are soft. Add the sliced roasted pepper to this and mix well. Add salt as needed and the dry basil leaves and the cooked pasta. Mix well. Turn off heat and serve. You can also add grated Parmesan cheese t this.

Vallarikka Sambar (Yellow Cucumber Sambar)

Overview
A very simple sambar recipe made with fresh ingredients. Vallarikka  are yellow cucumbers we find plenty in Kerala, India. A refreshing side dish that goes well with rice. I did not use any Dal in this sambar but to thicken the gravy I have used roasted ground coconut which adds nice aroma and flavor.

Vallarikka Sambar

Vallarikka Sambar Ingredients

Ingredients
Vallarika cut into thick 2 inch pieces about 1 1/2 cups
Fresh grated coconut - 1/2 cup
Whole red chillies - 4 - 6
Whole coriander  - 3 -4 tablespoons
Fenugreek seeds 1 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida powder 1 teaspoon
Tamarind about a tablespoon
Turmeric powder - 3/4 teaspoon
2 tablespoons oil

To Garnish
2 tablespoons oil
1 teaspoon mustard seeds
Curry leaves 2 sprigs
Whole red chillies cut into 2 inch pieces - 2  - 3

Steps
1. Soak the tamarind in half cup warm water for about 30 minutes and squeeze and drain and get the tamarind water and keep aside.
2. Cook the Vallarikka in 1 cup water, 1/4 teaspoon turmeric powder and salt till it is cooked well and keep aside.
3. Heat a heavy bottom pan and dry roast the red chillies, coriander, fenugreek seeds and cumin seeds one after the other and keep it aside to cool to room temperature. Once cooled grind these roasted ingredients in a coffee grinder to a smooth powder. Mix the asaofoetida powder to the is and mix well.
4. In the same pan and oil. When the oil gets hot add the fresh grated coconut to this and fry it on low flame till the coconut turns golden brown. Add the ground spices with 1/2 teaspoon turmeric powder to the coconut and fry few more minutes. Turn off heat and let this roasted coconut mixture cool to room temperature.
5. Add the roasted coconut mixture to blender and grind to a smooth paste with half cup warm water. Add this mixture to the cooked Vallarika . Add the prepared tamarind juice to this. Mix well and add about a cup of water and mix everything together and bring it to boil.  Add salt as needed. Turn off heat.
6. In another pan heat the remaining 2 tablespoons oil. When the oil gets hot add the mustard seeds and let it splutter. Add the whole red chilly pieces and curry leaves to it. Turn off heat and pour the mixture over the prepared sambar.

Serve hot over rice.