Beef Sandwiches – Potted Beef Spread

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My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.

I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.

Beef Sandwiches – Potted Beef Spread

Ingredients

  • 2 lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 2 tbsps Mustard
  • 4 - 6 tbsps Mayonnaise
  • 1/2 cup Water
  • Butter
  • Bread

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Process half the meat and combine with the half shredded for texture
  11. Add the mustard and mayo and mix
  12. Spread onto buttered bread for great tasting sandwiches
https://kravingsfoodadventures.com/beef-sandwiches-potted-beef-spread/

Tiranga Dhokla

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This recipe post really tugs at my patriotic heart strings. As much as I love my new adopted country Canada, I love my roots, my culture and my home India. Back home, Independence Day usually involved a flag hoisting and a celebration. In boarding school we got to wear fancy sarees and be part of the ceremonies.

 

Back here in Canada, August 15 is like any other day, but it’s up to us to remember and reflect on the pain and sacrifices of the many that lost their lives to give us our Independence. My heart will always sing for India, Jai Ho.

 

In this recipe, I recreate the colors of our tri color flag – orange, white and green in a delicious Dhokla to honor and respect our ‘watan’. Using natural colorants like Carrot, Coconut & Spinach, these light and spongy morsels, have great color and flavor.

 

Tiranga Dhokla

Ingredients

  • Orange layer
  • ½ cup Carrot puree
  • ½ cup yogurt
  • ½ cup Semolina
  • 1 tsp mixed Salt & Sugar
  • 1 tsp Eno fruit Salt
  • White layer
  • ½ cup Coconut puree
  • ½ cup yogurt
  • ½ cup Semolina
  • 1 tsp mixed Salt & Sugar
  • 1 tsp Eno fruit Salt
  • Green layer
  • ½ cup Spinach puree
  • ½ cup yogurt
  • ½ cup Semolina
  • 1 tsp mixed Salt & Sugar
  • 1 tsp Eno fruit Salt
  • Tadka – Tempering
  • 1 tbsp Mustard Oil
  • 1 tbsp regular Oil
  • 1 tsp Mustard seeds
  • 1 tsp each finely diced confetti Carrot & Coconut(optional)
  • 2 tbsps sliced green Chillies
  • ¼ cup Curry leaves

Instructions

  1. In three separate bowls, mix all the respective color ingredients together except the fruit salt that can only be added at the last minute
  2. Create a steam bath in a large pot and place something at the bottom so the dhokla container does not touch the water
  3. In a greased pan quickly add the first color(I did green) by vigorously mixing the Eno fruit salt in and spreading evenly
  4. Allow to steam for 7 – 10 minutes
  5. Repeat the process with the white and orange layer
  6. Once done, allow the cake pan to cool and then run a knife along the edges to free it
  7. Cut into rectangles to reveal the tri colors
  8. Prepare a tadka by heating the oils and all the other ingredients together and pour over the dhokla and serve
https://kravingsfoodadventures.com/tiranga-dhokla/

 

Red Velvet Dhokla

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A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.

 

This month I’m celebrating my 5th birthday on YouTube and  I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.

 

Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!

 

Make sure you watch the video to see the process!

Red Velvet Dhokla

Ingredients

  • Bowl 1
  • 1 cup Semolina
  • 1 tsp Salt
  • 1 cup Yogurt
  • Water as needed
  • 1 tsp Chilli powder
  • ½ cup pureed Beets
  • 1 tsp Eno Fruit Salt
  • Bowl 1
  • 1/2 cup Semolina
  • 1/2 tsp Salt
  • 1/2 cup Yogurt
  • Water as needed
  • ½ cup pureed Coconut
  • ½ tsp Eno Fruit Salt
  • Tadka
  • 2 tbsps Oil
  • 2 tbsps Mustard Oil
  • 1 tsp mixed Cumin, Mustard and black Sesame Seeds
  • ¼ cup Curry leaves

Instructions

  1. Work with the two bowls simultaneously – add the semolina, salt, yogurt and mix
  2. Add enough water to stir without resistance
  3. To one bowl add the chilli powder and beet puree and mix well to incorporate
  4. To the other add the coconut puree
  5. Prepare a cake pan by oiling it and cut a circle of parchment paper for the bottom
  6. Prepare a steam bath in a pot bigger than the cake pan and when ready add the Eno fruit salt and mix well before pouring into the cake pan and spreading
  7. Move quickly to get this into the pot so it can steam cook for 10 – 15 mins
  8. Once done, remove
  9. In the second bowl add the Eno fruit salt, pour the batter over the white layer and spread gently
  10. Repeat the cooking process, cooking for 10 – 17 mins
  11. Remove and allow the Dhokla to cool
  12. In the meantime, prepare a tadka by heating the oil and adding the cumin, mustard and sesame seeds, followed by the curry leaves and take off the heat
  13. Cut the Dhokla and pour the tadka over it and serve
https://kravingsfoodadventures.com/red-velvet-dhokla/

 

Rava Dosa – Crispy Semolina Savory Crepe

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Who doesn’t love a dosa. It’s India’s super crepe – typically made from lentils, this is fermented overnight, ground and cooked till crispy sorta like a crepe. A Rava Dosa or a Semolina dosa is India’s version to a dosa quick fix without the soaking and fermentation period. Granted this dosa is not gluten free like the original, it’s speed from prep to table make it very popular. I love that I can wake up one morning, decide that we’re going to have dosas and get this on the table asap.

I also love the look of the Rava Dosa, unline a regular dosa, the batter is thin and is just dropped onto a hot surface, giving it a lace like effect. These dosas get super crisp and is a great breakfast food with some potato bhaji or curry or some chutney.

Rava Dosa – Crispy Semolina Savory Crepe

Ingredients

  • ½ cup of Rava or Semolina
  • ½ cup Rice Flour
  • ¼ cup all purpose Flour
  • 2 tsps salt and more to taste
  • ½ tsp Ajwain or Carom seeds
  • ½ tsp Cumin seeds
  • ½ tsp Chilli powder
  • ½ tsp Turmeric
  • 2 tbsps grated Ginger
  • ¼ cup fresh chopped Coriander
  • 3-4 cups Water or more if required
  • Melted Butter or Oil as required

Instructions

  1. Mix the semolina, rice flour and salt together and add one cup of water first just so the semolina gets a little extra soaking time
  2. Add all the other ingredients and mix well, the batter should be the consistency of buttermilk
  3. You also need to constantly stir the batter
  4. Make sure your pan is super hot and drop in the batter with a ladle(see video)
  5. When cooked and crispy on one side either add a little melted butter or oil, remove or flip over to cook on the other side(optional)
  6. Serve hot and crispy
https://kravingsfoodadventures.com/rava-dosa-crispy-semolina-savory-crepe/

 

Paneer Aloo Paratha

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Paneer Aloo Paratha makes a great meal. Paneer and Potato is spiced and stuffed into roti dough and cooked.

Paneer Aloo Paratha

Ingredients

  • 400 gms Paneer
  • ½ cup diced Onion
  • 1 tbsp green Chilli
  • ¼ cup Curry leaves
  • 1 tsp each Ginger and Garlic paste
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Turmeric
  • ½ tsp Chilli powder
  • 1.5 cups mashed Potato
  • Salt to taste
  • ½ cup fresh chopped Coriander.
  • 2 cups of whole wheat Flour, salt and warm water

Instructions

  1. Crumble the paneer
  2. In a saute pan heat up some oil and saute the onion
  3. Add the cumin and mustard seeds
  4. Add the ginger and garlic paste, spices and salt
  5. Add the mashed potato
  6. Add this mixture to the paneer and mix
  7. When cool add the coriander leaves and shape into patties
  8. Prepare the roti dough and allow it to rest
  9. Roll out a ball of the dough wider than the patty and pull from all sides to seal
  10. Roll this out using extra flour if required
  11. Heat a tava or frying pan and cook this on both sides
https://kravingsfoodadventures.com/paneer-aloo-paratha/

 

 

Hot Cross Buns

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Hot Cross Buns

Ingredients

  • ¾ cup warm Milk
  • 1 tsp each Flour & Sugar
  • 1 tsp active Yeast
  • ½ cup, 8 tbsps, 1 stick melted butter
  • ¼ cup Sugar
  • ½ tsp Cinnamon
  • ½ tsp Cardamom
  • ¼ tsp Clove powder
  • 1 tsp Salt
  • 1 large Egg
  • 3 cups Flour
  • 1 tsp Baking powder
  • Egg wash
  • Flour & Water
  • 1/2 cup dried fruit soaked in 1/2 cup juice
  • 1 tbsp each Lemon & Orange rind

Instructions

  1. Add the sugar and flour(1 tsp each) to the warm milk and follow with the flour and sit for 10 - 15 minutes
  2. Soak the dry fruit in the juice
  3. Once the yeast is frothy add the sugar, salt, butter, cinnamon, clove, nutmeg & egg and give iot a quick mix
  4. Sift together the flour and baking powder
  5. Add the flour and baking powder in 1 tbsp at a time, scraping the sides at intervals
  6. Use as much flour as you need to get a soft sticky dough
  7. Turn this over on your work surface and knead adding more flour as you go till you get a nice soft supple dough
  8. Place this in an oiled bowl and cover with cling film and allow to rise in a warm oven
  9. Leave this for 30 mins to an hour till the dough doubles in size
  10. Remove the dough, add the drained fruit and knead again to spread the fruit evenly
  11. Divide the dough and form into balls and place them touching each other on a baking tray
  12. Cover and leave in a warm place for about 10 mins
  13. After 10 mins the dough will have doubled again, remove the cling film
  14. Brush with egg wash and allow to get tacky
  15. Make a paste with flour and water and pipe crosses on the buns
  16. Bake in a 350 degree oven at 350 degrees for 20 - 30 mins
  17. Rotate the pan if it's getting too brown on one side
https://kravingsfoodadventures.com/hot-cross-buns/

Aloo Poha – Spicy & Potato Flat Rice

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Poha is flattened rice and prepared in most parts of India. In Maharashtra, it’s served for breakfast with cubes of potato and spices. I grew up in boarding school and Poha was something we were served at least once a week. This version though is way better that my boarding school version – enjoy!

Aloo Poha – Spicy & Potato Flat Rice

Ingredients

  • 2 cups rinsed Poha
  • 2 cups peeled and cubed Potato
  • 1 cup diced Onion
  • 1 tbsp sliced green Chilli
  • Salt
  • 1/4 cup Peanuts
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 1/2 tsp Chilli powder
  • 10 Curry leaves
  • 1/2 cup Coriander

Instructions

  1. Cook the potatoes
  2. Remove and add the onions, sliced chillies & peanuts
  3. Add the curry leaves and cumin seeds
  4. Add the turmeric & chilli powder
  5. Rinse the poha and add it in
  6. Add salt to taste and finish off with coriander
https://kravingsfoodadventures.com/aloo-poha-spicy-potato-flat-rice/