Lamb chop #2

Lamb chop #2

Such a delicate taste for so humble creature. Lamb is a very versatile meat and readily available at local markets. Yet surprisingly, lamb is not a big favorite in Canada. Chops may be cooked in various ways, including grilling, pan frying broiling, sauteing,braising, breading and, baking, and so on. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Chops are classified as center cut or shoulder cut.

Ingredients:

Lamb chops           4 

 Ginger                       2tsp
Garlic                          2tsp.
Green chilli                 2     
   Onion                           1 small
     Salt                               1tsp           

Grind all ingredients together marinade well leave it for over night.

Cook them in a covered pan under medium heat for about 2o- 25 minutes or until all juice evaporates and the fat comes out clear. turn to both sides every 10 minutes

  

Chicken 65

Chicken 65

Chicken beast boneless skinless               3  halves 

Red Chili powder                                    1.1/tsp.

Lime juice                                               2 tsp.

ginger garlic paste                                    1  tbsp.

Salt                                                           as per  taste

Red and orange food colouring                  pinch each
Oil                                                            1/4 cup
Green chili pepper                                     2 slit (optional)
Onion                                                        1

Clean and cut chicken in to small pieces.Marinade chicken with all the ingredients and food colouring for about 3 hours in the fridge.

Heat up oil in to a wok. add chicken pieces and  pan fry.Once chicken is cooked add green chilly and Onion stir fry for about 2 more minutes

I always marinade the chicken when I have have time on a Saturday and freeze them in zip-lock bags enough for each meal. I take them out as needed in the morning and thaw in the fridge for dinner.   

                                    

Roasted Prawn

 

Roasted Prawn

Prawn                     25

Shallots                   4

Ginger                     1.1/2 tsp

Garlic                      1/2 tsp.

Chili pepper           2 tsp.  ( add paprika if you don't want them hot)

Curry leaves            2

Lemon juice             2 tbsp.

Coconut oil              4tbsp

Peel and clean the prawns. Grind shallots, ginger and garlic together. I use my magic bullet I find it easier  to clean than blender. Heat the oil in  a pan. Add the ground masala in to the pan then add chilly powder. turn the heat to medium heat  fry for 2-3 minutes. Add cleaned prawns and curry leaves into the pan. cook them for about 8 minutes.  add lemon juice and salt. fry again until it reaches desired consistency.  It took me about 15 minutes to prepare once the prawns were cleaned.

Variations: Add 1/2 cup coconut milk and cook for 5 more minutes Turn the heat to low once you add the coconut milk.

Lamb Chop

Lamb Chop

• Lamb chops        4
• Garlic chopped   1/2 tsp.
• Rosemary            1tsp.
• Oregano               1tsp.
• Bay leaf                2
•  Black pepper        1tbs
• Pepper flakes         1tsp 
• Salt                         as needed        

Wash and clean lamb chops well. I always add lemon juice to the water to wash . Chop and mix all ingredients except bay leaf  together. spread the marinade over the lamb, then leave in the refrigerator for 2hours. Pre heat the oven for 400 degree. Bake for about 45 minutes.

Chicken Stew

  

Chicken Stew

1. Chicken cut in to  pieces             1 medium
2. Carrot                                          1/2 cup
3. Peas                                             1/4 cup
4. Potato                                          2  medium       
5. Coconut milk                              2 cup  
6. Cardamom                       4          
7. Clove                              20         
8. Aniseed                           1.1/2 tsp   
9. Cinnamon                         2/ 1"
10. Curry Leaf                        2    
11. Ginger chopped             1 tbs
12. Garlic                             4    
13. Green chilly                    4  
14. Onion  Diced                 2
15. Mustard seed                 1/2 tsp.
16. Oil                                  4-5 tbs



• Heat Oil in a frying pan splatter mustard
• add 7-10 ingredients fry for a minute in medium heat.
•  Add 11-14 ingredients fry until onion turns transparent.
• Add Chicken pieces and cook well.
• When the chicken is almost cooked add 2-4 ingredients and cook well.
• Turn the heat to low. Add coconut milk cook for about 5 minutes under low heat.
• You can substitute whole milk with coconut milk if you like.



Slow cooker Pot Roast

 

Slow cooker Pot Roast 

It took me several tries to come with a perfect looking pot roast. I use to make it in the oven and it always  came out dry. So one day I decided to use my slow-cooker. Actuality I did not have the oven free. To my surprise it was a hit.Also I didn't have to spend much time . Add all ingredients tun the pot on and it was done. The roast was moist and juicy only need a fork to cut it. I used extra green pepper to make it a bit more spicy. still was mild for us. I also used the juices to make the gravy.

                

Roast beef           1 roast

Black pepper       2 tbsp.

Green pepper      2 (optional)

Bay leaf                1

Garlic                   4 cloves

Onion                   1 Sliced in to 2 halves

Cloves                  5

 Salt                      1 tsp.

Wash and place your Roast in the slow cooker. Add water so that it will reach up to 3/4 of the roast.

Add all the ingredients  Cover and cook for about 4 hrs.  Pour the juice over the Roast occasionally. Insert a butter knife in to the roast if it goes down easy Roast is done.  You can use the remaining juice to make the gravy.

Halwa

Halwa

1. Rice flour                              3/4 cup
2. Brown sugar (Jaggery)         3 cup
3. Coconut milk                       1 container
4. Water                                     4 cup
5. Butter                                    1/2 cup
6. Cardamom                            5
7. Cashew nut                           1/4 cup

• Mix rice lower with coconut milk and  2 cup of water. Be sure to have no lumps in it.
• Mix brown sugar and 2cup of water.
• Boil the Brown sugar mixture In a large frying pan. when it stars boiling add rice flower mixture. Continue to stir while adding the mixture. Ask for help at this point if you need to. Be sure not to have any lumps. 
• Add Butter. Continue to stir, when it starts to thicken add Cardamom and Cashews. 
• Continue to stir until the mixture separates from the pans and  forms a shape. 
• You can test if it is done by adding a bit of mixture in to a cold cup of water. If it forms  shape Halwa is ready.   It took me about an hour once the mixture is on the stove.
• Transfer the mixture to a pan and let it cool for 2-3 hours.

Traditional Halwa will take 2-3 hours to make. This Halwa will come  close to the once we get in Kerala. Be sure to have at least 1 hour without  any interruption and have all the ingredients beside you when you start making Halwa.