Beef Black Pepper Fry

Overview

This is very special beef dish from Kerala. This beef black pepper fry dish is a must try dish, it is very different from the other Kerala beef dishes. No red chilly powder is used. Fresh coarsely ground black pepper is the star of this dish. Make sure you coarsely grind fresh whole black pepper corns which does make a big difference in aroma and flavor.

Beef Pepper Fry

Ingredients for Beef Black Pepper Fry

Ingredients

Beef 1 pound - thin sliced as shown in picture

Fresh ginger 2 inch piece thin sliced

Garlic cloves - 12 - 15 thin sliced

Red Onions thin sliced - 1 cup

Curry leave - 2 - 3 sprigs

Turmeric powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Fresh garam masala - 1 teaspoon

Fresh coarsely ground Black pepper - 2 - 3 teaspoons

Salt to taste

 Oil - 3 - 4 tablespoons

Steps

1. Clean the beef and slice to thin rectangular strips as shown. Keep aside.

2. Heat oil in a heavy bottom pan. When oil gets hot. Add the tin sliced ginger, garlic and red onions to this.

3. Saute till onions turn light brown. Add the turmeric powder, coriander powder, garam masala powder and fresh coarsely ground black pepper  to this and fry few minutes.  Add the curry leaves and fry well.

4. Add the beef slices to this alone with salt mix well and cover pan with lid and bring it to a boil. Keep flame on low and cover pan and cook for about 30 minutes stirring every 10 minutes till the beef slices are cooked well  and gravy is well coated.

Turn off heat and serve hot with plain rice or any Indian bread

Pecan-Pie Cheesecake

 Overview

This is a  perfect dessert for Thanksgiving, it has pecan pie topping and a delicious cheesecake below it. I got this recipe from food network site and tried it for this thanksgiving and it came out real good. The recipe asked for chocolate graham crackers which I did not have so used cocoa powder with regular graham crackers.

Pecan-Pie Cheesecake

Ingredients

For the pie crust

6 tablespoons unsalted butter

9 Chocolate Graham cracker( or regular graham cracker and 2 tablespoons cocoa powder)

2 Tablespoon sugar

Pinch of salt

Filling

Four 8 oz packages cream cheese at room temperature

1 1/4 cup sugar

1 cup sour cream

6 large eggs at room temperature

1 tablespoon vanilla extract

Topping

1 cup pecans

1/2 cup heavy cream

1 tablespoon unsalted butter

1 tablespoon light corn syrup

1 tablespoon vanilla extract

1/2 cup sugar

Steps

1. Pre heat oven to 325 F. Butter the inside of the springform pan( I used normal round cake pan).

3. Roast the pecans for about 10 minutes and keep aside.

2. Pulse the graham crackers in a food processor until they are ground. add the butter, sugar salt( and cocoa powder is using plain graham crackers) and pulse until mixture comes together.

3. Pour to the pan and press it into the bottom to make an even layer. Bake until crust is just firm about 10 minutes.

4. Remove crust from oven and let it cool to room temperature

5. Fro the filling in a food processor pulse the cream cheese, sugar and sour cream until completely smooth without any lumps. Add the eggs slowly along with vanilla extract and pulse till the mixture is smooth. 

6. Pour the filling into the prepared cooled crust. place the pan in a roasting pan with enough hot water to go halfway up the sides of the pan.

7. Bake the cheesecake until the edges is set but centre slightly joggles about 1 hour and 10 minutes. 

8. Turn off the oven and keep the cheesecake in the oven for about 60 more minutes until it is cooked completely about 1 hour.

9. Transfer cheesecake to a cooling rack.

10. Heat the cream, butter, corn syrup, vanilla and salt in a small sauce pan over medium heat. reduce heat to low and keep it warm.

11. In another pan cook the sugar in an even payer until it starts to caramelize. gently swirl the pan until the sugar mixture is completely caramelized. Remove from the heat and slowly whisk in the warm cream mixture to this

12. Return the caramel sauce to medium heat and cook to reduce slightly about 2 minutes. Let this cool.

13 Pour the cooled sauce on top of the cheesecake and layer the toasted pecan halves on top of it.

Refrigerate for up to 4 hours and serve .

 

Hearty Gnocchi with Herb Pesto

 Overview

This is the Recipe shared by Amanda Freitag from Food network on our company's Team Appreciation day. We had a Virtual cooking class with her and I followed her recipe and it came out real good.  This is the first time I made Gnocchi from scratch but with Chef Amandas instructions it was easy to follow and came out real good.

Hearty Gnocchi with Herb Pesto

Ingredients for Gnocchi

2 Large Idaho Potatoes

1/2 cup flour

2 large egg yolks

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

Steps

1. In a medium sauce pan cover the potatoes with salted water, keeping the skin on. Boil the potatoes until fork tender. ( I cooked the potatoes  whole in a pressure cooker for 2 whistles till it is cooked).

2. Drain the potatoes and cool down to a point where you can safely handle them. it is best to make this dough while the potatoes are still slightly warm.

3. Using a pairing knife carefully peel the cooked potatoes.

4. Pass the peeled potatoes through a ricer or push though a colander. ( I didn't have a ricer so used a boxed grater and grate the cooked potatoes)

5. Separate eggs retaining yolk in a large mixing bowl, combine the potatoes, flour, egg yolks, salt and pepper, use hands to combine being careful not to over mix.

6. Once the dough has come together, turn it onto to a clean lightly floured surface( you should work as fast as possible here to work with the dough while it is still warm and so it doesnt dry out before you cut the gnocchi) 

7. Separate roughly half the dough a little larger than a tennis ball

8. Use your hands to roll the dough back and forth until forms a 1 inch thick log of dough.

9. Working with one log at a time, use the tip of a chef's knife to divide the log into inch pieces. as you work, place the cut gnocchi on a lightly floured sheet pan covered with a slightly damp towel to prevent the gnocchi from drying out.

10. Repeat the process until all of the dough has been rolled and cut.

11. Once the gnocchi has been cut, bring a large pot of salted water to a boil. Drop the gnocchi into the water. When they float after about 2 minutes they are done.

12. Drain and serve immediately with the prepared pesto sauce.

Ingredients for Pesto Sauce

1 bunch flat leaf parsley( 1 cup)

1 bunch basil( 2 packed cups)

2 lemons ( zest and take juice)

3 medium garlic cloves

1 cup extra virgin olive oil

1 teaspoon kosher salt

( I added additional 8 walnuts)

Steps

1. Pick the leaves from the stems of all herbs discard the stems. Roughly chop the garlic.

2. Place all ingredients in the blender, slowly streaming in the live oil until it is just combined. Do not over blend the pesto, it should be chunky. Tase and adjust seasoning.

Serving with the Gnocchi

Chestnut Mushroom Stuffing

Overview
A delicious stuffing you can serve as a side for any meat dish. Roasted chestnuts adds a very nice texture, flavor and aroma to this stuffing.

Chestnut Mushroom Stuffing

Ingredients
Red Onions - 1 large finely chopped
Garlic - 4 - 6 cloves finely chopped
Celery - 2 stick finely chopped
Portobella mushrooms - 10 small finely chopped
Carrots - one large finely chopped
Ciabatta bread - 3 cups - cubes
Dried cranberries - 1 tablespoon
Fresh chestnuts - Roasted peeled and chopped - 8
Red pepper flakes - 1 tablespoon
Black pepper - 1 teaspoon
Olive oil - 4 tablespoons
Chicken broth - 1 - 2 cups
Salt to taste

Steps
1. With a sharp knife  make a cross on the fresh whole chestnut base and roast in a 400  degree oven for about 10 - 20 minutes until the chestnut skin begins to peel and a roasted aroma comes. take it out of oven let it cool peel and chop finely.
2. Heat oil in a pan when the oil gets hot add the finely chopped garlic and saute till the garlic gets light brown. add the red pepper flakes and saute few minutes.
3. add chopped red onions to the oil and saute few more minutes till it becomes soft. add the finely chopped mushrooms celery and carrots to this and saute uncovered . add salt and black pepper powder to this and mix well saute till all liquid is evaporated and it is dry.
4. add the chicken broth and cranberries to this mix well. add the Ciabatta bread cubes mix well. the mixture should not be too soggy. transfer to a baking dish.
5. Bake at 400 degrees for 10 - 15 minutes.

Serve hot as a side with any meat.

Onam 2020

Overview

Made a small Onam feast this year. Didd not make the complete sadhya since my sons could not come come but did make few dishes. 

Onam 2020 Special Dishes

Sambar

Avial

Cabbage thoran

Butternut squash ellissary

Beetroot Kichadi

Dhudhi Pullissery

Lemon Pickle

Pappadoms

Rice

Cauliflower Carrot pickle

 Overview

A delicious North Indian pickle that goes well with any Indian Bread.  The Cauliflower florets and the carrots should not be overcooked and should remain crunchy. As the pickle ages the pickle gravy infuses the vegetables and adds a very delicious taste to the pickle.

Ingredients for Cauliflower Carrot pickle

Cauliflower Carrot Pickle

Ingredients

Cauliflower - 1/2 cleaned and cut into bite size florets

Carrot - 1 - Peeled and cut into thin slices

Garlic -  6 - 8 cloves

Ginger - 2 inch piece

Red Chilly powder - 2 teaspoon

Turmeric powder - 1 teaspoon

Mustard seeds  1 teaspoon

cumin seeds - 1 teaspoon

fenugreek seeds - 1 teaspoon

Asafoetida powder 1 teaspoon

White Vinegar - 1/3 cup.

Salt to taste

Oil - 3 tablespoons

Steps

1. Dry roast the fenugreek powder and grind to a smooth powder and keep aside.

2. In a blender grind the garlic, ginger, red chilly powder, turmeric powder, mustard seeds, cumin seeds with vinegar and enough water to make a smooth paste.

3. Heat oil in a pan and when the oil gets hot add the ground paste to it and saute till the raw smell of the garlic ginger is gone and oil separates.

4. Add about 1/2 cup hot water to this and bring it to a boil and add the prepared cauliflower and carrots to this. Add enough salt and and the fenugreek seeds powder and asafoetida powder to this.

5. Bring this to a boil. Simmer for about 5 minutes mix well and turn off heat.

6. When the pickle comes to room temperature store it in a clean glass jar.

You can start using it after a week. Serve with any Indian bread

Simple Flan

Overview
An easy to make flan with very few simple ingredients. Takes very less time to prepare and is a delicious dessert. You can add other flavors like coffee or chocolate also to this. A very easy and simple dessert to make when you are in a hurry and have just few ingredients at home.

Simple Flan

Ingredients
Milk - 1 cup
Eggs - 2
Sugar  - 8 Tablespoons
Vanilla essence - 1 teaspoon
A pinch of salt

Steps
1. Add 2 tablespoon sugar in a pan with 2 .tablespoon water and caramelize the sugar till it is golden brown. Pour this mixture immediately into the dish you want to make the flan in since it will harden soon. Spread it to the bottom of the pan and keep aside.
2. Beat the egg with the remaining 5 tablespoons of sugar and vanilla essence. Mix slowly the cold milk to this. stir well.
3. Strain this mixture with a strainer and pour it to the dish which had the caramelized sugar.
4. Steam in steamer for about 15 minutes.
5. Take it out of steamer and bring it to room temperature
6. Refrigerate for 3 - 4 hours.
7. Take it out from refrigerator and place it on warm water for 1 minute. Cover dish with a plate and gently flip it upside down.

Your delicious flan is ready to enjoy.

Spicy Idli

Overview
Delicious soft steamed idli with coconut chutney makes a very healthy breakfast. This idli is different than the usual white soft idli. Few spices added to the fermented batter adds a very nice aroma and texture to these idli. 

Spicy Idli

Ingredients
Rice  - 1 cup
Urad Dal - 1/2 cup
Fenugreek seeds - 1 teaspoon
Whole black pepper cones - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry Ginger powder - 1 teaspoon
Asafoetida Powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - 2 sprigs finely chopped
Green chillies - 2 finely chopped
Ginger 1 teaspoon finely chopped
Salt to taste
Oil 2 tablespoons

Steps
1. Clean the rice, urad dal and fenugreek seeds and soak in water for about 4 - 5 hours. Grind the urad dal to a smooth paste and the rice and fenugreek seeds together coarsely. The batter should not be too watery. Mix the ground urad dal, rice and fenugreek seed with salt and keep aside to ferment overnight.
2. Coarsely ground the whole black pepper and cumin seeds and add to fermented batter. Add the ground ginger powder and finely chopped ginger, green chillies and curry leaves to the batter and mix well.
3. Mix the batter well and add salt if needed.
4. Heat 1 tablespoon oil in a pan , when the oil gets hot add the mustard seeds to it and let it splutter. Turn off heat and add the asafoetida powder to the oil. Pour this to the prepared batter and mix well.
5. Pour batter into oiled idli moulds and steam for 15 - 20 minutes till cooked well.

Serve hot with coconut chutney.

Vegetarian Pad Thai

Overview
Pad Thai is a stir fried noodle dish from Thailand. This is a very common Thai dish that you get in all Thai restaurants. Crunchy vegetable, crushed peanuts and soft rice noodles makes this a delicious and filling dish. You can make it as spicy as you like by adjusting the amount of crushed red pepper and red hot sauce.

Vegetarian Pad Thai

Ingredients for Vegetarian Pad That

Ingredients
Rice Noodles - 1 pound packet
Thin sliced carrot - 3/4 cup
Sliced celery 3/4 cup
Bamboo shoots - 3/4 cup
Baby Corn - 1 cup
Red onions thin sliced 1 1/2 cup
Finely chopped garlic - 2 tablespoon
Finely chopped ginger - 2 tablespoon
Crushed roasted peanuts 1/4 cup
Crushed red pepper 1 - 2 tablespoons
Sliced jalapeno or Thai chillies finely chopped( optional)
Finely chopped cilantro - 2 tablespoons
Sugar 1 teaspoon
Soy sauce 3 tablespoons
Vinegar - 1 tablespoon
Chilly sauce 1 tablespoon
Sesame oil - 1 tablespoon
Vegetable oil - 3 tablespoon
Salt to taste

Steps
1. Boil water in a large pot and immerse the rice noodles and cook per packet instructions. Drain noodles and keep aside. save some drained water.
2. Heat oil in a pan. When oil gets hot add the finely chopped garlic and ginger. Saute till the garlic starts getting light brown, Add the finely crushed red pepper flakes to this and saute few more minutes.
3. Add the sliced red onions t this and mix well. Add all the vegetables to this mix well add salt as needed and cook till the vegetables are just cooked.
4. Mix the soy sauce chilly sauce, vinegar, sugar  and pour this over the vegetables. Add the cooked noodles to this along with 3 tablespoon noodle water. Mix everything well. add sesame oil to this and mix again. You can also add chopped jalapeno or Thai chillies now and mix well (if using).
5. Transfer to serving dish and garnish with crushed peanuts and finely chopped cilantro.

Serve hot and enjoy