Sloppy Joes are an all time favorite but the addition of some Indian flavours take this from a Sloppy Joe to a Sloppy Joginder! Kids and adults alike will like this easy to prepare meal. This classic recipe takes an Indian twist!
Kousa Mahshi in Arabic simply translated to stuffed Courgette, Zucchini or squash. This recipe can be made Vegetarian or Non Vegetarian. I’ve used Beef in this recipe, but you can easily use Lamb or Mutton. Earlier this month I took an all day workshop at the the Deppanuer’s project Newcomer Kitchen. Here Syrian women use the kitchen space each week to create meals for sale. The profits are shared aong the family. They not only get to make a small earning but they also get to have some fun in the kitchen and make new friends. On Thanksgiving Monday, they offered an all day workshop and I didn’t hesitate to sign up to spend my day with these amazing women learning their home style Syrian cooking.
The Zucchini is hollowed out using a traditional tool called the manakra and then stuffed with a mixture of spiced meat, tomatoes and rice. It’s then cooked in a spiced tomato bath till tender and the rice and meat is cooked. Spices like Aleppo peppers, Pomegranate molasses, dried Mint & Sumac give this dish it’s very authentic taste. And of course, nothing is wasted, the pulp is collected after the Zucchini is hollowed out and turned into a delicious dip with Garlic, Yogurt, Tahini, Lemon and spices called Mutabal Kousa.
When it comes to sharing a meal with my family and extended family, I always gravitate towards a traditional favorite. This is a recipe for a very typical Goan Kheema. I am from Goa originally and Kheema is the Hindi word for ground meat and it can refer to Beef, Lamb, Mutton or Chicken. This recipe is by Xanti Pinto from Xantilicious.com, a blog that specializes in Goan cooking. I came across her recipe on our Facebook group Traditional Goan Foodies and I just loved it. I’ve made this many times now and have tweaked it ever so slightly to call it my own. What makes this quintessentially Goan is the addition of Vinegar and Kashmiri chillies.
The people of Goa love their song, dance and food and if you watch the beginning to this video, you will see my Dad in action. My earliest memories of Goa are the open fields, the busy kitchens and the amazing food. As I got older and I started to visit Goa for short holidays, we spent a lot of time on the beach, relaxing in many beach shacks that are now an integral part of Goa. There are many Goan recipes on my blog and channel that feature this amazing cuisine, be sure to check them out!
The star of this dish is the spice blend of the ingredients listed below that flavours the meat to give it it’s sour & spicy taste.
There’s a chill in the air and it’s time to cozy up an put away that sun bleached beachwear. Life is chaotic, school has resumed and traffic is insane. It’s time to embrace our comfort meals and make dinner easy and fun with the promise of leftovers for lunch the next day. This recipe probably originated in England, Ireland or Scotland and was made with Lamb meat. It is said that the earliest versions of this dish were made with shredded meat as mincers were not invented at that time. Potato was used to top the dish to make it satisfying for the hungry Shepherds. Later on the recipe was made using Beef and this was called Cottage Pie.
The recipe I’m about to share with you is packed with spice and is loaded with flavour. I like to really pack the mashed potato over the top so it looks like a cloud hovering over the delicious Lamb mixture. I also like to generously sprinkle the top with cheese which is a BIG hit with my boys. Follow the step by step instructions below and don’t forget to watch the video.
This recipe is also portable and great for a school lunch. You can pre make this by packing these individually into foil containers and freezing them for when you need a good and substantial meal.
Yeehaw! Saddle up for a wild ride! These Nachos are studded with Beans, Jalapenos. Corn and Salsa, smothered with Cheese and topped with Cowboy approved Steak, Tomatoes and Cilantro.
When it comes to Nachos, this aint my first rodeo, but we’re going to be turning up the awesome on your run of the mill Nachos and going to be making Cowboy Nachos. These Nachos are studded with Cowboy approved chunks of steak, corn and black beans and served with a side of Guac and sour cream. This platter screams Party, it’s perfect for game night and is always Wanted, dead or alive!
My Taco spce recipe is super special. This delicious spice recipe is simple to put together and keeps forever in your pantry. Taco Spice Recipe
Here’s a tip for you – cut out a piece of parchment paper the size of your serving dish, this makes it super easy to slide off the oven tray and onto your serving platter. Start with a single layer of Tortilla chips, if you’re like me, you hate getting the chip stacked in the middle that didn’t get any of the fixings. Adding a single layer, ensures that every bite is going to be oozy, gooey and delicious. Follow the recipe below, bake, top with steak and enjoy!
Most Canadians love their double double … most Indians too …2 is always better than one and when my friend told me about a dish that was prepared with both mutton chunks and ground mutton, I was all over it! I have no idea where the name come from, I tried to research it and didn’t find anything that made sense. If I do find it, I will post an addendum, or if you find it, please let me know in the comments below. This curry is usually slow cooked and requires patience and TLC. If you have a pressure cooker, it can cut down the cooking time quite a bit.
Ra Ra Gosht – Chunks of meat and ground meat cooked together in a spicy curry
2. 2 lbs Mutton or lamb
1/4 pound ground mutton or lamb
2 red onions sliced
2 tsps coriander powder
Garam masala – Roast and grind 1 tsp each regular and black cumin(shahi jeera), 2 pieces mace(javitri), 2 black cardamoms and a stick of cinnamon. Can sub 3 tsps garam masala
2 tbsps ginger and garlic paste
3 tsps red chilli paste (recipe)
2 chopped tomatoes
6 – 8 cups of water
1 cup stirred yogurt
1 cup chopped coriander
Salt to taste
1 tsp fresh ground pepper
Oil for frying
Making sure the mutton is quite dry, heat some oil in a sauté pan and brown the meat on both sides. This can take about 5 – 7 mins.
In a separate frying pan fry 2 sliced red onions till a light golden brown.
Remove the onions and add to the meat and mix well.
Add the coriander and garam masala(previously roasted and ground).
Add the ginger and garlic paste and chili paste and mix really well.
Add the chopped tomatoes.
Add a cup of water, cover and cook for about a half hour. Squish the tomatoes down with the back of your spoon, add salt and more water and continue cooking for another hour, stirring at intervals and adding water when the gravy gets dry. If you have a pressure cooker, you could just cook it in the pressure cooker.
Once the meat is nice and tender, add the yogurt and coriander and more water if required.
Cover and cook for 15 mins, add the raw ground meat, salt as required, pepper and more water and cook till done for another 15 mins.
These are such a delicious option to eat especially if you don’t eat lamb for ethical reasons. Mutton has a richer flavor and since it is older sheep or goat, takes a little extra time to cook. Some people cook it by sautéing it in a frying pan, I prefer to sear it and bake it. This way I can throw some veggies in the pan and I have a whole meal ready.
Mash the garlic with a muddler or the back of a spoon. Smear the marinade all over the meat on both sides. When marinated, drizzle with some olive oil sear in a pan on each side for a few minutes and then continue to cook in a preheated oven at 350 degrees for 20 – 30 mins
Mushrooms and Beef are the perfect pairing and great to blend and extend your budget. This delicious appetizer is tasty and has an extreme wow factor. When I shop for mushrooms for this recipe, I never buy them pre packaged, instead I pick them by hand to ensure that they are the same size. A tiny block of cheese on top of each is optional and helps keep this together. Since mushrooms are super delicious and juicy, either provide your guests with tiny appetizer plates or stand them on some kitchen towel to absorb the juices before serving. This filling is enough to stuff a minimum of 48 mushrooms.
Anything Chinese is a big hit in my house! And Beef in particular is a big favourite. Recently Beef was banned in Mumbai where my family lives as the cow is sacred to the Hindus. Beef has been banned in other states for many years. Water Buffalo which tastes like Beef without the heavy ‘beefy’ taste is widely available and pretty much all you can order off any menu. The private slaughter of cows for consumption is also illegal and any possession of Beef products is subject to punishment. Ironically, India ranks 7th in domestic consumption and 1 in exports, although the claim is that the exports include Water Buffalo. You can read more about the bans and what states are affected here: https://en.wikipedia.org/wiki/Cattle_slaughter_in_India
In this recipe, I use a flat iron steak or any cut of meat that has a good fat marbling. I like to pound my meat to flatten and tenderize. It’s then fried seperately. This technique ensures that the beef is nice and crunchy and it will take on any of the flavourings nicely. Ginger is boss here but the beautiful Shemeji mushrooms that are high on the umami scale in the dish come a close second.
1 lb beef steak, cut in strips and pounded with a meat hammer
1 tbsp of Chilli oil, Soya sauce and Vinegar
1 tbsp of Corn starch
2 tbsps Chilli oil
2 sliced shallots
2 spring onions(bulbs reserve stalks)
2 tbsps of julienne strips of Ginger
1 cup of Shemeji mushrooms
1 tbsp of Soya sauce
1 tsp of Oyster sauce
Juice of 1Ž2 an orange
1/2 cup Beef or Vegetable stock
2 tbsps Corn starch slurry
2 tbsps julienne of Carrots
2 tbsps sliced Spring Onion leaves
The orange juice really brightens up the flavors and counters the salt from the soya and hoisin. Also add a 1/2 cup of beef or vegetable stock and bring to a boil. Add in some cornstarch slurry – this is just cornstarch diluted in some water.
Finally it’s time to add the star of the show and toss it in the gravy to coat. Finish with some julienne of carrot. And some Spring onion leaves.
If you like this recipe you would love some of my other Indo Chinese recipes like Chicken Pakoras or try my Asian Noodle Salad with thick Udon Noodles – don’t forget.
Heat oil in a wok and fry this beef individually remembering to not over crowd the pan till nice and crispy – keep these aside.
In a clean wok, add the 2 tbsps of Chilli oil and sauté the Shallots and Spring onions
Add the Ginger followed by the Shemeji Mushrooms and sauté to cook the mushrooms
Add the Soya and Oyster sauce, followed by the orange juice and stock
Add the corn starch slurry to thicken
Add the cooked beef and stir to coat
Garnish with the julienne of Carrots and Spring Onion leaves
It’s getting cooler in Canada and we’re ‘ KRAVING” comfort foods again and with our kids back to school it’s nice to have leftovers for a hearty lunch. This recipe makes a hearty Mushroom Meatloaf, packed with flavour and protein and finished off with a tasty mushroom sauce. Mushrooms not only pack crazy flavour, they also are great to extend the budget for your meals. Use the blend and extend technique by blending in mushrooms with your meat to take your meals that much further.
What I love about this recipe is that everything is prepared in my food processor and all I have to do is stick that in the oven for 45 mins to an hour while I go about my other chores. The addition of eggs in my meatloaf ensure that my kids are getting a protein enriched meal.