Tuesday, November 18, 2014

Egg Curry Recipe / How To Make Egg Curry


egg curry

Egg curry recipe; Egg curry or ande curry is one of the easiest side dish you can whip up in under 30 minutes. Egg curry is a perfect side dish with roti, bread, or even hot rice.

Egg curry is always a life saver for me when I have unexpected guests; a few days back I got a call from Homey, two of his friends are coming along with him and to get dinner ready ASAP! well, as usual I'd feel faint! .. while trying to "focus" as to what is available in my pantry and fridge.....and yes, they would be empty! no frozen meat or fish in the freezer too.

Eggs! egg curry and roti...and raita, salad...perfect! I know this happens to us most of the time and eggs are always life savers....thankfully when someone visits us, my cookie jar would be empty, my fridge would look so clean because it is empty....I just dont understand the logic behind this...I mean when my fridge is full and my cookie jar is filled...I'd long for someone to visit us....but yes, the moment everything is over...someone does knock!

So, today I am sharing my easy egg curry; made simple with onion, tomatoes and some spices....and so easy!

Step by Step Method:
Serves: 4
Boil 4 eggs and keep aside.
Add the onions, ginger, garlic, cloves, cinnamon, and sauf (fennel) to a blender and make a fine paste.

Heat oil in an iron kadai or cast iron skillet pan, add in bay leaf, cardamon, cloves, and peppercorns. Then add in the ground onion paste and mix well. Allow it to saute on medium to low flame till it starts to brown. It took about 7 minutes for me.

Add in Kashmiri chilli powder, coriander, and turmeric powder. Mix well on low flame.

Pour in the pureed tomato and mix well. Add salt.

Allow it to saute on low/medium flame until the raw flavor diminishes and oil starts coming out. It took about 10-15 minutes for me.

Add water, allow it to boil and add in the garam masala. Sprinkle with coriander leaves. Lastly add in boiled eggs.

Egg Curry Recipe/How To Make Egg Curry


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  egg curry  

  INGREDIENTS

  • Boiled Eggs: 4 (keep aside)
  • Bay Leaf: 1
  • Cardamon: 3
  • Cloves: 3
  • Peppercorns: 3
  • Oil: 4 tbsp
  • Kashmiri Chilli Powder: 2 tsp
  • Coriander Powder: 2 tsp
  • Organic Turmeric: 1/2 tsp
  • Garam Masala: 1/2 tsp
  • Tomatoes: 2, grind to a paste
  • Water: 2 cups
  • Salt to taste
  • Handful of Chopped coriander leaves
  • To GRIND:
  • Onion: 2
  • Ginger: 1 inch
  • Garlic: 5-7 cloves
  • Cinnanon: Lesser than 1/4 inch
  • cloves: 2
  • Sauf: 3/4 tsp


  METHOD:

  1. Add onion, ginger, garlic, cloves, cinnamon, saunf into a blender and blend to a fine paste.
  2. Puree the two tomatoes and keep aside.
  3. Heat a cast iron skillet or iron kadai with oil. Add in bay leaf, cloves, cardamon, and peppercorns. Add in the grounded onion paste. Once it is heated up reduce the flame and saute till it starts to brown.
  4. Add in Kashmiri chilli powder, coriander, and turmeric powder. Mix well on low flame.
  5. Pour in the pureed tomato and mix well. Add salt.
  6. Allow it to saute on low/medium flame until the raw flavor diminishes and oil starts coming out. It took about 10-15 minutes for me.
  7. Add water, allow it to boil and add in the garam masala. Sprinkle with coriander leaves. Lastly add in boiled eggs.

NOTES

  • I personally refrain from adding 4 tbsp of oil for everyday cooking; but added since I wanted to serve to my guests; still I feel 4 tbsp is a little less as I had to saute on low flame to see a speck of oil coming out of the masala. If 2 more tbsp of oil is added; the curry would taste very restaurant like and more tasty.
  • Heat retention is high on iron kadai; thus makes the cooking faster.
  • Some folks like to saute or lightly fry the boiled egg in oil with little chilli and turmeric powder; but I personally avoid it as the outer part of the egg will be a bit hard. Adjust water to suit your gravy consistency.

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Wednesday, November 12, 2014

Vegetable Fried Rice Recipe , How To Make Fried Rice


vegetable fried rice
Vegetable fried rice recipe: this vegetable fried rice is an easy and quick Indo-Chinese recipe, nothing fancy, but simple and can be made with the most available ingredients. The best thing about fried rice is it has lots n lots of vegetables in it and you can experiment with them too, like adding mushrooms, fresh peas etc.

Right from the time, my children were small, fried rice is one meal where I add vegetables when they are super fussy. Not to mention the use of left over plain basmati rice, I used to have some cooked white basmati rice as a standby in my fridge....as I can whip up a batch of fried rice in 10 minutes, sometimes for the school lunch or to bribe them....well, the possibilities are endless.

Celery is something which is not available in this part of the world; adding chopped celery enhances the taste and flavor and definitely gives it a hand on authentic Chinese flavor, so if you can grab a bunch of them, add them in and make it all Chinese.

Since, spring onions are available here, I love to use them and yes, it does give in a nice flavor.

Step by step:
Gather the vegetables and cook 2 cups of rice in salted water, strain when al dente.

Heat a cast iron skillet or nonstick pan with oil, add in garlic and when it starts to brown lightly add in chopped green onion (white part), add in chopped carrots, stir for 30 seconds on high flame.

 Add in chopped cabbage and then capsicum. Stir fry for 1 minute on high flame, add in 1 tsp soy sauce, mix well.

Add in all in one sauce (refer notes) mix and add in the cooked rice.

Mix the rice taking care not to break it. Add in pepper powder, mix. Lastly add in the spring onion (green part), mix and serve hot.


You may also like:

Vegetable Fried Rice Recipe, How To Make Vegetable Fried Rice


PREP TIME: 10 mins    |  COOK TIME: 10 mins    |  AUTHOR::
  vegetable fried rice  

  INGREDIENTS

  • Raw Rice: 2 cups
  • Carrot: 1, chopped
  • Capsicum: 1/2, chopped
  • Cabbage: 1/4 piece of a medium sized cabbage, sliced.
  • Garlic: 5-6 cloves, sliced
  • Spring Onion: 1 handful, chopped
  • Soy sauce: 1 tsp
  • All in one sauce: 1 tsp (optional)
  • Pepper Powder: 1 tsp
  • Salt: 1/2 tsp or as needed
  • Oil: 1 1/2 tbsp
  • ingredient 7


  METHOD:

  1. Gather the vegetables and keep the sauces nearby.
  2. Cook 2 cups of rice in salted water, strain when al dente.
  3. Heat a cast iron skillet or a non stick pan with oil. Add in sliced garlic cloves and allow it to brown lightly.
  4. Add in chopped green onion (white part), add in chopped carrots, stir for 30 seconds on high flame.
  5. Add in chopped cabbage and then capsicum. Stir fry for 1 minute on high flame, add in soy sauce, mix well.
  6. Add in all in one sauce (refer notes) mix and add in the cooked rice
  7. Mix the rice taking care not to break it. Add in freshly grounded organic pepper powder, mix.
  8. Lastly add in the spring onion (green part), mix and serve hot.

NOTES

  • Rice should be al dente (meaning; 3/4 cooked), there is no rule that only left over rice should be used. If using fresh rice make sure it is al dente.
  • While making this for my kids, I did not have french beans, so I omitted them. You can use a handful of it chopped along it with fresh peas, if available.
  • I used Ching's all in one sauce; you can also substitute with 1 tsp of oyester sauce.
  • I do not add ajinomoto or any other artificial flavorings and strongly advise against using it.
  • A word about oil; I added only 1.5 tbsp of oil to make this fried rice as I make it often for my kids and want it to be as healthy as possible with my everyday meals. You can add upto 3 tbsp oil for better taste and flavor.

©Copyright Reserved 2010-2014, Nisahomey.com

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Monday, November 10, 2014

Nankhatai Recipe / How To Make Nankhatai / Eggless Indian Cookies


nankhatai

Nankhatai recipe; Nankhatai is also known as Indian cookies or Indian shortbread cookies. These snowwhite eggless cookies are a popular tea time snack.  During my childhood, nancuts (as we used to call these cookies) was "the only homemade cookie" and a great-aunt always used to bring them for us kids during Christmas time.

This recipe has been in my family for years and you will be amazed at the simplicity with which it can be made. Back in the 60s and 70s Dalda/Crisco ruled the world India. Most cakes and cookies were made with shortening, moms loved to use them!

Lets talk a bit about making these snowwhite cookies; Nancut's are eggless and I dont remember them being made with butter or ghee, at least in my family that includes (grand moms, great- grandmoms, aunts and great-aunts). During Christmas, I have fond memories of the women folk in the family making these cookies and we kids also dive in to help; sugar was powdered in the ammikal (stone grinder) and as a kid I loved the part of rubbing the shortening into the flour....which finally would end in a flour storm and eventually would be shooed away.

It was only when I was in college, I came to know that nankhatai or nancuts were popular outside Kerala too. And after marriage this was the only "cookie" with which I could boast my baking skills, these are absolutely never fail and any newbie can make and get appreciated.

Shortenings creates magic when rubbed into flour and baked; and the magic is the softness on the outside and crunchiness on the inside of these cookies.

These would definitely be a vegetarian's delight and would be a perfect Christmas gift. I hope you will try these easy cookies nancuts!
eggless cookies

Step by Step:
Yeild: About 30-35 cookies.

I used my food processor to make the mixing easier; you can also rub the shortening into the flour with your hands.
Add flour, sugar, and baking powder into the food processor. Add in the shortening (I used dalda).

Pulse for a minute. You can see that the flour resembles sand. Transfer to a large bowl. Take a handful of dough in your hand and press it nicely...

To make a round shape. Place it gently on parchment lined baking tray or on a silpat as I did. Repeat the same with the rest of the dough (see, I told you its easy!).

Bake in preheated oven at 180 degree C for 18 minutes or until done. The cookies  should look a bit undercooked in the center and will be slightly cracked. Allow it cool on the pan for 2 minutes. Once it is completely cooled down you can store in an airtight container or pack them as Christmas gifts for friends and relatives.

Nankhatai Recipe / How To Make Nankhatai / Eggless Indian Cookies


PREP TIME: 2 mins    |  COOK TIME: 18 mins    |  AUTHOR::
  nankhatai  

  INGREDIENTS

  • Powdered Sugar: 1 cup
  • Dalda/Crisco/Veg Shortening: 1 cup
  • Flour: 2 cups
  • Baking Powder: 1 tsp


  METHOD:

  1. Mix flour, powdered sugar and baking powder. Add dalda (shortening) into this.
  2. Rub the shortening into the mixed flour with your fingertips till it resembles sand like texture.
  3. You can also pulse everthing together in a food processor (which is what I do, always).
  4. Take a handful of dough and press hard to make into a ball.
  5. Place them on a baking tray lined with parchment paper or silpat.
  6. Bake at 180 degree C for 18 minutes. The center will seem to be a bit undercooked; remove the tray from the oven and keep the cookies in it for 2 minutes.
  7. Store in airtight containers when they are completely cool.

NOTES

  • To make powdered sugar: Powder sugar and measure into a 200 ml cup.
  • There is no vanilla essence in this recipe.
  • The cookies should be a little undercooked in the center and it should not be allowed to brown on top as nankhatai should be white in color.
  • Oven temperature varies with oven and make sure you preheat the oven.

©Copyright Reserved 2010-2014, first published on Nisahomey.com


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Friday, November 07, 2014

Bharwan Karela Recipe / Stuffed Bitter Gourd


bharwan karela

Bharwan karela recipe: Bharwan karela or stuffed karela or stuffed bitter gourd is a traditional Indian recipe. Karela or bitter gourd is not a favorite vegetable for many because of its bitter taste, but my hubby loves it so much that each time I make; he will just gorge on it.

Some days back; I got some organic karela (bitter gourd) from a friend's backyard and they were tender and tiny and perfect for stuffing. Since I belong to the group of people who do not favor any bitter taste food; I made for Homey with just three tender organic bitter gourd.

It is said that if you scrape off the tinges on the bitter gourd it may not be that bitter; so, I just lightly ran my knife up and down very very gently. My MIL says that sprinkling some salt over it might also help in combating the bitter taste, so I also do that. Since these were very tender ones, not much water oozed out of the salted karela....but if you are making with large karela (sliced into two or three) I have seen some water residue; you can discard or use them while shallow frying.

So, lets make this easy and quick bharwan karela with the spices available in your spice box. Karela lovers, this is for you!

Step By Step:
Serves: One.

Lightly scrape the outside part of the karelas....sprinkle some salt and keep it aside. Slit them and remove the seeds. Keep it aside.

Heat oil in an iron skillet pan or non stick pan. Add in saunf (perumjeerakam), add in onion and allow it to be translucent on low to medium heat.

Add in the Kashmiri chilli powder, coriander powder, and turmeric powder. Mix well for a minute and then lastly add in the amchur powder, mix well and switch off the fire and allow it to cool down.

Fill each karela (a tsp each) and then tie with a thread.

Heat the same skillet with oil again and then place the stuffed karelas on it. Cover and cook each side for 3 to 5 minutes or until thoroughly cooked.
Serve with roti.

Bharwan Karela Recipe / Stuffed Bitter Gourd


PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  bharwan karela  

  INGREDIENTS

  • Karela (bitter gourd): 3 small
  • Onion: 1 medium, chopped
  • Kashmiri chilli powder: 1/2 tsp
  • Coriander powder: 1/2 tsp
  • Organic turmeric: 1/4 tsp
  • Salt: 1/4 tsp (divided) or as needed
  • Amchur (dry mango powder): 1/4 tsp
  • Oil: 1 1/2 tbsp
  • Thread for tying


  METHOD:

  1. Sprinkle a fat pinch of salt over the karela, slit them and dessed. Keep aside.
  2. Heat a cast iron skillet pan with 1/2 tbsp oil. Add in saunf (perumjeerakam) and then add in the onions and salt. Allow it to be translucent on low to medium flame.
  3. Add in the Kashmiri chilli powder, coriander powder, and turmeric powder. Mix well for a minute and then lastly add in the amchur powder, mix well and switch off the fire and allow it to cool down
  4. Fill each karela (a tsp each) and then tie with a thread.
  5. Heat the same skillet with oil again and then place the stuffed karelas on it. Cover and cook each side for 3 to 5 minutes or until thoroughly cooked.
  6. Serve hot with Indian flatbread/roti.

NOTES

  • If you are using large karela; simply cut them into two or even three.
  • Once the karelas are roasting, care should be taken so that it is not browned. Lighly turn it over in between.
  • Since cast iron skillet had high heat retention; I took less time to roast the karelas; if you are using nonstick pan, it might take 5 to 7 minutes for the bittergourd to roast/fry nicely.
  • I used very little oil; but you can increase oil and even fry it.

©Copyright Reserved 2010-2014, Nisahomey.com


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Thursday, November 06, 2014

Aloo Chole Recipe / Aloo Chana Masala


aloo chana masala

Aloo Chole; Aloo Chana Masala is a Punjabi Dhabba style dish made with potatoes and chana (white chickpeas). Aloo Chole Masala is served for breakfasts along with Bhatura or Indian flatbread (roti).

Aloo chana masala is a favorite and my kids love to have them for breakfast and sometimes as after school dinner. Since, I make this often, I try to use as little oil as possible though if more oil is used, it will definitely makes it more tasty especially if ghee is used.

Again, this recipe is my mother-in-law's and Homey practically grew up on this easy Punjabi side dish.

Chana or chick peas is a very common lentil in North India and used almost daily; I have already posted some recipes like restaurant style chana masala, chana-palak biriyani, and chana kurma.

This curry is made with easy available ingredients and I am sure you will enjoy this easy side dish.

 Serves: 4
Step by Step Method:
Heat a pressure cooker with 2-3 tbsp of oil. Add in cumin (jeera) and allow it to splutter. Then add in the sliced onions, ginger and garlic, mix well for a minute and then reduce flame to lowest for 5-7 minutes.

While the onions are lightly browning; grind tomatoes and coriander leaves.

You can see the onions have lightly browned; add in the grinded tomato mix. Mix well, and add in the Kashmiri chilli powder, coriander powder, garam masala, and turmeric powder.

Mix the masala on low flame for 3 minutes or until oil starts to come out. Add in the soaked chana and cubed potatoes; mix for a minute.

Add in 1.5 cups of water and pressure cook for 6 whistles or simmer for 15-20 mins after the first whistle.
Open cooker erve garnished with coriander leaves.

Serve with Bhatura or Roti or Tandoori Roti


Aloo Chole Recipe / Aloo Chana Masala


PREP TIME: 5 minutes    |  COOK TIME: 30 minutes    |  AUTHOR::
  aloo chana masala  

  INGREDIENTS

  • Soaked Chana/Chole/kadala: 250 gms
  • Potatoes: 2, cubed
  • Onion: 2, sliced
  • Ginger: 1 inch
  • Garlic: 1/2 pod (about 7 cloves)
  • Fresh Coriander Leaves: 1 handful
  • Tomatoes: 2
  • Kashmiri Chilli Powder: 1 heaped tsp
  • Organic Turmeric Powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam Masala: 3/4 tsp
  • Extra chopped coriander leaves for garnishing.
  • Oil: 2-3 tbsp
  • Salt: 1/2 tsp or as needed


  METHOD:

  1. Heat a pressure cooker with 2-3 tbsp of oil. Add in cumin (jeera) and allow it to splutter. Then add in the sliced onions, ginger and garlic, mix well for a minute and then reduce flame to lowest for 5-7 minutes
  2. Grind tomatoes and coriander leaves and keep aside.
  3. Add in the grinded tomato to the browned onions. Mix well, and add in the Kashmiri chilli powder, coriander powder, garam masala, and turmeric powder.
  4. Mix the masala on low flame for 3 minutes or until oil starts to come out. Add in the soaked chana and cubed potatoes; mix for a minute
  5. Add in 1.5 cups of water and pressure cook for 6 whistles or simmer for 15-20 mins after the first whistle. Open cooker and serve garnished with coriander leaves
  6. Serve with Bhatura or Roti or Tandoori Roti.

NOTES

  • If you are using less oil, it is always best to saute onion on low flame.
  • You can adjust adding water to make a thick gravy or semi thick.
  • Sprinkling chat masala over the curry gives it a nice flavor.

©Copyright Reserved 2010-2014, Nisahomey.com


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Tuesday, November 04, 2014

Red Coconut Chutney For Idli and Dosa (Kerala Style)


red coconut chutney

Red coconut chutney recipe- Kerala style red coconut chutney is a side dish for idli and dosa. The vibrant red color is the result of lightly roasted Kashmiri chilly. Unlike the other nadan coconut chutney; which is best to have with rice or kanji, but this Kerala style coconut chutney is only suitable for idli and dosa.

For authentic Kerala dishes, coconut oil is a must along with fresh curry leaves. My mother-in-law is adamant that red chilies should be lightly roasted in coconut oil as according to her the raw taste of the chillies would be otherwise evident. I have seen some families using raw Kashmiri chilli powder to grind along with coconut, but like mentioned above the rawness of the chillies are quite evident.

Step by Step:
Serves: 3
Heat a cast iron skillet / kadai or non stick pan with 1/2 tsp of coconut oil. Once it starts to heat add in Kashmiri chillies and lightly roast it, you should be careful not to let the color change; so it is best to put the flame to the lowest.
red coconut chutney step 1

Add grated coconut into the chutney grinder.
red coconut chutney step 2


Add the roasted red chilies, salt, and a wee bit water so as to make the grinding easier.
red coconut chutney step 3

Grind to a fine paste.
red coconut chutney step 4


Heat the same pan with another tsp of coconut oil (if you are health conscious, you can skip as there might be little oil remaining in the pan; which is what I did here). Add in mustard seeds and allow it to crackle. Add in sliced shallots (cheriya ulli), broken red chillies, and curry leaves. Put the flame on medium
red coconut chutney step 5


Add in the grinded coconut.
red coconut chutney step 6

And add in some water about 3/4 to 1 cup. Mix well, allow it to start boiling and immediately switch off the fire. Serve with idli and dosa.
red coconut chutney step 7

Print Friendly and PDF

Red Coconut Chutney Recipe For Idli and Dosa (Kerala Style)


PREP TIME: 2 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  red coconut chutney  

  INGREDIENTS

  • Whole Kashmiri Chillies: 7
  • Grated Coconut: 1/2 cup
  • Shallot / Cheriya Ulli: 2
  • Cocout Oil: 1 tsp (divided)
  • Salt: 1/2 tsp
  • Water: About 3/4 to 1 cup
  • Curry Leaves: 1 sprig
  • Mustard Seeds: 1/2 tsp
  • Whole Kasmiri Chillies: 2 or 3, broken
  • ingredient 10


  METHOD:

  1. Heat a cast iron skillet / kadai or non stick pan with 1/2 tsp of coconut oil.
  2. Once it starts to heat add in Kashmiri chillies and lightly roast it, you should be careful not to let the color change; so it is best to put the flame to the lowest.
  3. Add grated coconut into the chutney grinder.
  4. Add the roasted red chilies, salt, and a wee bit water so as to make the grinding easier.
  5. Grind to a fine paste.
  6. Heat the same pan with another tsp of coconut oil (if you are health conscious, you can skip as there might be little oil remaining in the pan; which is what I did here).
  7. Add in the grinded coconut.
  8. And add in some water about 3/4 to 1 cup. Mix well, allow it to start boiling and immediately switch off the fire. Serve with idli or dosa.

NOTES

  • Once the chutney starts to boil, you should stop the cooking as boiling grinded coconut for long with alter the taste.
  • I used very little coconut oil; however, you can use more if you are not that health concious. Also, the taste would be better with more oil.
  • If you like the chutney to be very lose consistency you can add in 1 cup of water, else you can add 3/4 cup. I like it to be semi thick.
  • Try to use coconut oil and curry leaves. If you are using oridinary chillies then reduce by half, but the color many not be very red.
  • Again, if you are health concious you can roast the chillies in a greased pan without oil

©Copyright Reserved 2010-2014, Nisahomey.com


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Thursday, October 30, 2014

Beef Sandwich Toast (Kerala Style)


beef sandwich toast

Beef sandwich toast with boiled potatoes is an easy kid friendly Kerala style sandwich toast, usually made for kids lunch box. 

Amma used to make this for my two brothers and me to take to school, she will sometimes fill with left over beef cutlets

I am sometimes lazy to roll up cutlets and so I fill the bread with cutlet mix and slather with good old butter and toast in my old gas toaster and the result is crunchy buttery toast....my kids love them.

This cutlet mix is very versatile; I refrigerate it after adding boiled potatoes; and sometimes spread on Indian flatbread / roti and roll and heat it up with a dollop of butter or sometimes I make keema paratha with the cutlet mix minus the potatoes (with potato also its yum).

Method:
Pressure cook half kg beef with potatoes, vinegar, and salt for 15 to 20 min, evaporate if there is any water left on high flame. Allow it to cool and then mince it. For detailed step by step tutorial check Beef Cutlets
Mince onion, ginger, green chilies (I used my food processor). Heat oil preferably coconut oil in a kadai or pan add in the minced onion, ginger, and green chilies. On low fire saute till it become translucent and add garam masala, and pepper.
Add in the minced beef to this and mix well for 2-3 mins ...I use this to make keema paratha.

Crumble boiled potatoes and add it to the beef. Keep stirring for 5-6 mins so that the moisture in the potatoes are absorbed. Switch off fire. You can store this for up to a week in the fridge or you can make beef cutlets. 

Butter (optional) two slice of bread.  Spread  2 tbsp of  the beef mix on one side of the bread, cover with the other slice. Place it on a toaster and grill. I used my handy gas toaster, heat both sides. Repeat the same with bread slices.
Serve with tomato sauce.

Print Friendly and PDF

Beef Sandwich Toast (Kerala Style)


PREP TIME: 30 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  beef sandwich toast  

  INGREDIENTS

  • Beef: 1/2 kg
  • Onion: 1 large
  • Ginger:1/2 inch
  • Green Chilies: 2
  • Vinegar: 1 tsp
  • Pepper powder: 3/4 tsp
  • Garam masala: 3/4 tsp
  • Salt: 3/4 tsp (or as needed)
  • Potatoes: 3, medium
  • Coconut Oil: 2 tbsp
  • Bread Slices
  • Butter: 1 tsp (optional)


  METHOD:

  1. Pressure cook beef with vinger, salt, and potatoes (whole potatoes washed and scrubbed clean) for 15-20 minutes.
  2. Mince the cooled beef and keep aside. Mince the onions, ginger, and green chilies.
  3. Heat a pan with coconut oil and add in the minced onion. Saute well until light brown.
  4. Add in the minced beef, pepper powder, and garam masala. Mix well for 2-3 minutes.
  5. Crumble potatoes and add in mix well for another 5-6 minutes so that the moisture in the potatoes are absorbed.
  6. Butter two slices of bread and spread 2 tbsp of the beef filling.
  7. Toast on both sides
  8. Repeat the same.

NOTES

  • You can keep this mix refridgerated for up to a week.

©Copyright Reserved 2010-2014, Nisahomey.com


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