Beef/Pork Fried Rice

Ingredients

1. Long Grain Rice – 2 cups
2. Beef/Pork Sliced into thin strips of 1/4 ” thickness – 1/2 lb or 250 grams
3. Eggs – 2
4. Diced Onions – 1 small
5. Fresh/Frozen Green Peas – 3/4 cup
6. Diced Carrots – 3/4 cup
7. Finely Chopped Spring Onions – 1/2 cup each (White & Greens separated)
8. Tomato – 1 (Alternatively, use 1 tbsp Tomato Ketchup)
9. Soy Sauce – 2 tbsp
10. Chilly Garlic Sauce – 2 tsp
11. Fish Sauce – 1 tbsp
12. Black Pepper Powder – 1/2 tsp (Optional)
13. Oil/Butter – 4 tbsp
14. Water – 3 to 3.5 cups (depending on the Rice used)

For Marinating the Meat

1. Turmeric Powder – 1/2 tsp
2. Home Made Garam Masala Powder – 1 tsp
3. Red Chilly Powder – 2 tsp (Alter according to your Spice Tolerance)
4. Meat Masala Powder – 1 tbsp (optional)
5. Pepper Powder – 1 tsp
6. Ginger Garlic Paste – 1 tbsp
7. Salt – to taste

Preparation Method

1. Soak the rice for half an hour. You can skip this step of you are in a hurry.
2. Wash the rice and allow the water to drain completely.
3. Meanwhile, wash the meat thoroughly and drain all water. Cut it into thin strips.
4. Marinate the meat with all the above ingredients and keep it aside for 10-15 minutes.
5. If using frozen peas, defrost in a microwave. Chop all the vegetables and keep aside.
6. Heat oil in a non stick frying pan and shallow fry the meat until browned on both sides. You need to fry each side for atleast 5 minutes so that it browns well. Remove the strips and drain onto paper towels.
7. Heat 2 tbsp oil/butter in a wide non-stick pan and add the well-drained rice.
8. Stir fry the rice until it begins to change color lightly.
9. Add 3 to 3.5 cups of water to the pan along with salt to taste. Increase heat, cover and bring to a rolling boil.
10. Reduce heat to low and cook covered for 8-10 minutes until all water has been absorbed by the rice.
11. Remove the pan from stove top. Open the pan and fluff the rice with a fork. Spread it on a baking tray or pan and allow the rice to cool.
12. Meanwhile lightly shred the fried meat using a food processor. You can pulse it once or twice. Be careful, that the meat doesn’t get minced or powdered.
13. Heat 2 tbsp oil in another non-stick pan or wok. Throw in the diced onions and whites of spring onions. Saute on high heat for 2 minutes.
14. Add the carrots and stir fry for 3-4 minutes.
15. Throw in the green peas and tomatoes. Saute for a few minutes
16. Add the shredded meat to the pan and saute for a minute. Push the vegetables and meat to the edges of the pan or wok.
17. Beat the eggs and add it to the center of the pan. When it begins to set, scramble it well.
18. Reduce heat to medium-low and add 2 tsp Chilly Garlic Sauce, 2 tbsp Soy Sauce and 1 tbsp Fish Sauce. Mix everything and stir fry for a minute.
19. Switch off the heat and slowly add rice to the pan. Mix everything carefully or else the rice may break. Sprinkle pepper powder if needed. Do a taste test and add more Soy Sauce if needed.
20. Garnish with spring onion greens. Serve with any side dish like Chilly Chicken.

Indian Chicken Kheema Curry

Ingredients

1. Ground Chicken (Kheema) – 1 lb
2. Diced Tomatoes – 1 medium
3. Diced Onions – 1 large
4. Finely Minced Ginger – 1″ piece
5. Finely Minced Garlic – 4 cloves
6. Ginger Garlic Paste -1 tbsp
7. Curry Leaves – A sprig
8. Chopped Cilantro/Coriander leaves – A few
9. Turmeric Powder – 1/4 tsp
10. Chicken/Meat Masala Powder – 2 tbsp ( I use Eastern brand)
11. Coriander Powder – 1 tbsp
12. Red chilly powder – 1 tsp (Alter according to your spice tolerance)
13. Pepper Powder – 1/2 tsp
14. Homemade Garam Masala Powder – 1 to 2 tsp
15. Salt – to taste
16. Vinegar or Lemon Juice – 1 tsp
17. Water – 1 cup

Preparation Method

1. Marinate the ground meat (kheema) with ingredients listed from 3 – 15 and refrigerate it for atleast 30 minutes.
2. Transfer the marinated meat mixture and the chopped tomatoes into a pressure cooker. Add 1 cup of water and more salt if needed.
3. Pressure cook on medium heat for around 10 minutes or for 2-3 whistles.
4. When the pressure subsides, open the pan and stir the minced meat breaking up any pieces sticking together. Saute on medium heat for 5 more minutes so that the gravy thickens.
5. Alternatively, you can slow cook the ground chicken in a covered non stick pan for 25-30 minutes, stirring occasionally.
6. Serve this Spicy Chicken/Meat Kheema along with any Bread or Rice.

Note

• Ground Beef/Lamb takes more time to cook. It is better to slow cook Beef/Lamb for around 45 minutes so that the flavors are well absorbed.

Spicy Beef/Pork Fry

This Spicy Meat Fry (Irachi Varuthathu) can be prepared quickly when compared to the regular Beef/Pork Olarthiyahtu. This is a wonderful recipe and is an excellent appetizer with drinks.

Ingredients

1. Thinly Sliced Beef or Pork Strips – 250 grams (The strips can be of any size suitable for frying)
2. Thinly Sliced Onions – 1 big [Alternatively, you can use 1 cup of diced shallots (kunjulli) for a better taste.]
3. Minced Garlic – 4 big cloves
4. Minced Ginger – 1 tbsp
5. Dried Red Chillies – 4 to 6
6. Slit Green Chillies – 2
7. Curry Leaves – A sprig
8. Coriander Powder – 2 tsp
9. Red Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
10. Home Made Garam Masala Powder – 1 to 2 tsp
11. Meat Masala Powder – 1 tbsp (Optional) [I have used Eastern Meat Masala Powder]
12. Pepper Powder – 1/2 tsp
13. Lemon Juice – 2 to 4 tbsp
14. Salt – to taste
15. Oil – as needed for shallow frying the meat

For Marinating the Meat

1. Turmeric Powder – 1 tsp
2. Home Made Garam Masala Powder – 1 tsp
3. Red Chilly Powder – 2 tsp (Alter according to your Spice Tolerance)
4. Pepper Powder – 1 tsp
5. Ginger Garlic Paste – 1 tbsp
6. Salt – to taste

Preparation Method

1. Wash the meat thoroughly and drain all water. Cut it into thin strips.
2. Marinate the meat with all the above ingredients and keep it aside for 10 minutes.
3. Meanwhile heat oil in a non stick frying pan and shallow fry the meat until browned on both sides. You need to fry each side for atleast 5 minutes so that it browns well. Remove the strips and drain onto paper towels.
4. To the same oil, add onions/shallots, green chillies, ginger, garlic and curry leaves and saute until the onions begin to brown.
5. Reduce heat and add red chilly powder, meat masala powder, garam masala powder, pepper powder and coriander powder. Saute for 2 minutes.
6. Meanwhile, roughly chop the fried meat into bite sized pieces.
7. Add the chopped meat to the pan and continue sauteing for 5-7 minutes till the masala gets coated on the meat. Sprinkle 2 tbsp lemon juice and mix well. Remove from stove top.
8. Sprinkle more lemon juice before serving. Do not skimp on the lemon juice as it enhances the taste greatly.

Shallow Fried Beef/Pork

Minced Meat (Kheema/Qeema) is popular in India and many Middle-Eastern countries. Minced Meat goes well with Macaroni, Spaghetti and most of the other kinds of Pasta. Here is an Indian version of Spaghetti Bolognese. I cooked Minced Beef with Indian spices and then combined it with Spaghetti. You can also try the same recipe with Macaroni. If you don’t eat Beef, you may substitute it with Minced Lamb, Chicken or Pork.

Spaghetti with Minced Meat

Ingredients

1. Spaghetti – 1 lb
2. Lean Ground Beef – 1 lb (You can use Lamb or Pork instead of Beef)
3. Finely Diced Onions – 1 large
4. Diced Tomatoes – 2 medium
5. Sun Dried Tomatoes – 4 or 5 pieces
6. Tomato Paste – 1/4 cup
7. Dry Red Chillies – 4 or 5 (Alter according to your Spice Tolerance)
8. Minced Garlic – 4 cloves
9. Bay Leaves – 2
10. Olive Oil – 1 tbsp
11. Salt – to taste
12. Water – As needed

For Marinating Beef

1. Meat Masala Powder – 3 tbsp (I used Eastern meat Masala powder)
2. Coriander Powder – 1 tbsp
3. Turmeric Powder – 1/2 tsp
4. Pepper Powder – 1 tsp
5. Red chilly powder – 2 tsp (Alter according to your Spice Tolerance)
6. Italian herb seasoning – 2 tbsp (The ingredients are Marjoram, Thyme, Rosemary, Sage, Oregano, Basil)
7. Garam Masala Powder – 1/2 tsp (optional)
8. Ginger Garlic Paste -1 tbsp
9. Salt – to taste

Preparation Method

1. Wash the minced meat thoroughly in a colander atleast 4 or 5 times and allow it to drain.
2. Marinate the ground meat with the above ingredients and keep it aside for around 15-20 minutes.
3. Meanwhile, heat 1 tbsp oil in a pressure cooker and add onions. Saute till the onions become translucent.
4. Add the bay leaves, dry red chillies, garlic, sun dried tomatoes and diced tomatoes to the cooker and saute for a minute or two.
5. Add the marinated ground meat and tomato paste to the pan along with 1/2 cup of water. Mix everything well.
6. Cover the pressure cooker and allow the meat to cook for around 3 whistles on medium flame. Switch off the stove and let the pressure subside.
7. Cook the spaghetti in boiling water according to the instructions on the packet. Add salt and 1/2 tsp olive oil while cooking spaghetti.
8. Drain the spaghetti and keep aside.
9. Open the pressure cooker and stir the minced meat breaking up any pieces sticking together. If the gravy appears too watery, simmer for a few more minutes until it thickens.
10. Transfer the Spaghetti to a wide pan. Pour the cooked minced meat along with its gravy on top of the spaghetti and toss everything together. I don’t like too much of gravy with my spaghetti and prefer it slightly dry. So, I tossed the spaghetti with less gravy and more meat.
11. Adjust salt and pepper to taste. If you like, you can add grated cheese on top of the spaghetti.

Red & Green Summer Pasta Salad

Here is the recipe for a lovely Red & Green Summer Pasta Salad made with fresh strawberries, bell peppers, salami, walnuts & lettuce greens. The strawberries impart the right sweetness to the salad, the nuts give crunchiness and the salami makes it satisfying. I boil Pasta and then store it in the refrigerator for 1 or 2 days so that I can make quick salads with whatever ingredients I have in my pantry. So go ahead and try this recipe. This recipe serves 2-3.

Ingredients

1. Cooked Pasta – 4 to 5 cups (Fusilli, Penne, Elbow Pasta or any variety)
2. Ripe Strawberries – 6 to 8 medium sized ones
3. Iceberg Garden Salad – 4 cups (Iceberg Lettuce, Carrots & Red Cabbage)
4. Cotto Salami – 2 slices
5. Finely chopped Roasted Walnuts/Pecans – A handful
6. Thinly Sliced Bell Peppers – 1/2 cup
7. Salt – to taste
8. Black Pepper – to taste
9. Ranch or any dressing of your choice – 2 tbsp (optional)

Preparation Method

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to the instructions on the packet, until pasta is al dente. Drain and keep aside.
2. Meanwhile, heat a non stick pan and place the Cotto Salami slices and allow it to lightly brown on both sides for a minute or two. Drain on to paper towels and slice it into small pieces.
3. Chop strawberries, bell peppers, walnuts and garden salad into bite sized pieces.
4. Toss all the ingredients in a large bowl. Season with salt and pepper. Add any dressing of your choice like Ranch or Mayonnaise. You can also skip the dressing. Instead, sprinkle few teaspoons of olive oil.
5. Serve this salad at room temperature or you can go ahead and refrigerate it before serving.