Keema Curry

Cooking Time: 30-40 minutes
Servings: 4

 Preparation Time: 10-15 minutes
 Category: Non Veg

                                                   


Ingredients

•	Mutton mince (keema)	500 grams
•	Egg	1
•	Salt	to taste
•	For paste
•	Onion ,finely chopped	1 large
•	Green chilli,finely chopped	1
•	Ginger,finely chopped	1/2 inch piece
•	Garlic,finely chopped	2-3 cloves
•	Coriander seeds	3 teaspoons
•	Dried red chillies	5
•	Turmeric powder	1/2 teaspoon
•	Cumin seeds	1/4 teaspoon
•	Cinnamon	1 inch stick
•	For gravy
•	Oil	1/4 cup
•	Onion ,sliced	1 large
•	Green chillies,slit	4
•	Curry leaves	2
•	Thin coconut milk	1/2 cup
•	Thick coconut milk	1/2 cup

Method
Grind all the ingredients for the paste until smooth and set aside.

Process minced mutton, egg, salt and half the ground masala in a food processor until smooth.

Form into eight medium sized balls and set aside.

For the gravy, heat oil in a non stick kadai, add onions, green chillies, curry leaves and sauté for two minutes.
Add remaining ground masala and mix.

Add thin coconut milk, one cup of water and salt and mix. Drop the meat balls one by one into the gravy and simmer till they are cooked.

When meat balls are done add thick coconut milk and cook till it gets heated through. Remember it should not be boiled.
Take the kadai off the heat and serve hot. 

Eggplant and Chickpea Curry

Ingredients

• 1 large eggplant
• 1 medium onion, chopped
• 1/2 red bell pepper seeded and diced
• 1 1/4 teaspoon cumin seeds
• 1 1/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida (or 1 clove garlic, pressed)
• 1 14-ounce can diced tomatoes (fire-roasted preferred)
• 2 teaspoons ginger paste or minced ginger root
• 1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
• 1 15-ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained
• 1/2 cup water
• 1/4 cup minced parsley or cilantro
• 1/4 teaspoon garam masala (start with less and add more to taste)

Instructions

1. Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
2. Heat a non-stick skillet and then spray it lightly with vegetable oil. Add the onion and cook until it begins to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
3. Just before serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.

Notes

I used freshly-made garam masala, which is more flavorful than most store-bought blends; depending on your spice blend, you may need to add more to get the right flavor. Garam masala recipes vary, but my current favorite is to combine 1 tablespoon black cardamom seeds, 1 cinnamon stick (about 2 1/2 inches long), 1 teaspoon cumin seeds, 1 teaspoon whole cloves, 1 teaspoon black peppercorns. Grind in coffee or spice grinder until powdered. Heat a small, dry pan. Add spices and toast just until fragrant, about 1 minute. Remove from heat, transfer to a bowl, and allow to cool. Once cool, store in a sealed jar for future use.

Preparation time: 10 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 208 calories, 16 calories from fat, 1.9g total fat, 0mg cholesterol, 548.5mg sodium, 634.6mg potassium, 41.7g carbohydrates, 11.6g fiber, 8.4g sugar, 8.3g protein, 3.5 points 

Pasted from <http://blog.fatfreevegan.com/2011/01/eggplant-and-chickpea-curry.html> 

Spicy Roasted Eggplant Spread

Ingredients

1 eggplant

2 cloves garlic

juice of 1/2 lime

1 tablespoon tahini

1/2 teaspoon salt (or to taste)

1/4 teaspoon cumin

1/8 – 1/2 teaspoon chipotle pepper (to taste)

1/2 cup cherry or grape tomatoes

Method

Preheat oven to 400F. Prick eggplant several times with fork. Place it on a baking sheet and roast until it is completely tender and sunken in on top, from 30 to 45 minutes. (I do this in a toaster oven to avoid heating up the kitchen.) Remove from oven and allow to cool enough to peel. Cut off the top and remove the peel.

With the food processor running, drop in the garlic and process until minced. Add the eggplant and all remaining ingredients except the tomatoes. Puree until fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of vegetables.

Makes about 2 servings. Per serving: 123 Calories (kcal); 5g Total Fat; (30% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 7g Fiber. Weight Watchers 2 Flex Points. (This analysis is for the eggplant filling only, not the tortilla or vegetables.)

Note: This recipe makes about enough to fill three smallish (7-inch) tortillas. If you’re looking for a dip or spread with more ummph (and protein) just add about 1 can of chickpeas (drained) along with the eggplant and double the tahini, lime juice, seasonings, and tomatoes.

The nutritional info for 4 servings would then be: 191 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 0mg Cholesterol; 553mg Sodium; 6g Fiber. Weight Watchers 4 Flex Points.

from <http://blog.fatfreevegan.com/2008/06/spicy-roasted-eggplant-spread.html>

Ginger Carrot Soup

Prep time : 20 mins

Total time: 45mins - 1 hour

Ingredients

• 1 pound carrots - cut into chunks
• 2 cups water
• 2 cups heavy cream
• 1 cup milk
• 2 ounces American cheese - sliced or shredded
• 1/2 ounce ground ginger (only use fresh!)
• 2 ounces sugar - adjust for flavor
• Roux (2 ounces butter and 2 ounces flour)

Instructions

1. To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste.
 2. Cook until incorporated.
 3. Remove from heat and set aside.
 4. In separate large pot, cook carrots in water, sugar, and ginger.
 5. Let simmer until carrots are soft.
 6. Using an immersion mixer, puree until smooth. (or, pour into a blender, then pour back once smooth.)
 7. Add heavy cream, milk, and roux.
 8. Cook until soup is hot and slightly thick.
 9. Add American cheese and let simmer until cheese melts.

Serves 8.

Potato Pomegranate Salad

Ingredients

2 large potatoes, boiled and cut into 1" pieces

1 cup pomegranate pearls

1 large onion, chopped

2 green chillies, chopped

1/2 cup peanuts, roasted

2 tbsp. fresh coriander leaves, chopped

1 tbsp. fresh mint leaves, chopped

2 tsp. chaat masala

Salt to taste

1/2 cup sev

1 tsp. lemon juice

2 tbsp. green chutney (optional)

Method

In a large bowl combine potatoes, Pomegranate pearls, onion, green chillies, peanuts, coriander leaves, mint leaves, chaat masala and salt in a bowl and toss well. Add sev, lemon juice and green chutney (if using) and toss the mixture again. Serve in individual bowls.

chicken and tomato bruschetta

This one is an awesome recipe! Have a quick bite any time of the day. Its real quick and easy.

 

Ingredients for the Salad:

2 cups chopped tomato

1 cup roasted chicken (optional)

1 cup chopped  red bell pepper

1 cup chopped yellow bell pepper

1 cup chopped onion

3 tbsp. chopped fresh basil

1 tbsp. balsamic vinegar

2 tsp. freshly squeezed lemon juice

Freshly ground black pepper to taste

1 garlic clove, peeled and minced

1 tsp. dried oregano

Ingredients for the Bruschetta

8 slices Italian baguette ( you can substitute this with any bread that is available)

3 garlic cloves

Method

Put all the salad ingredients in a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour.

Toast the bruschetta or bread slices on both sides until lightly brown. Once down, rub them with the cut garlic cloves. Put a heapful of salad on each toasted slice. 
Add cheese for the topping if you like. Serve immediately.

Chickpea Salad

Ingredients

1 tbsp. butter

1/2 tsp. cumin seeds

1 cup boiled chickpea

1 cup boiled, peeled and chopped potatoes

1/2 cup chopped cottage cheese

1/2 cup chopped tomatoes

1/2 cup dates and tamarind chutney

2 tbsp chopped coriander

1/2 tsp. lemon juice

Salt to taste

Method

Heat the butter in a non-stick pan  and add the cumin seeds. When the seeds crackle, add chickpea, potatoes, cottage cheese and tomatoes, mix well and cook for 2 minutes. Remove from heat and keep aside to cool. When cool, add the chutney, salt, lemon juice and Coriander. Mix well and serve.

Serves 2.

Vegetable Curd Salad

The Salad is very easy to make and is refreshing too.

Ingredients 

1 Onion, thinly sliced or chopped

2 tbsp grated Carrot
2 green Chilies, finely chopped
1/2 cup Cucumber, diced
1 Tomato, diced
1/2 cup green peas, boiled
1 cup Curd
Salt and Pepper to taste
Few Coriander leaves (optional)

Preparation

Mix  all ingredients in a bowl. 

Tip

This is a great salad to be accompanied with Biryani and Fried fish too!

Serves 2 people.