Spinach Tomato Loaf

Ingredients: 

 Coarse Cornmeal - 160g 

   Eggs, 3    

   Coconut Milk - 350ml    

   White Onion, 1 finely chopped    

   Coconut Oil - 3 tbsps     

   Cumin Seeds - 1 tsp    

   Ground Black Pepper - ½ tsp     

   Chilli Powder - ½ tsp     

   Salt - to taste    

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   Chopped Spinach - 100g     

   Fresh Green Chillies, 2-4 finely chopped     

   Fresh Coriander, 4 tbsps chopped   

 

Method: 



• Pre-heat oven to Gas Mark 7 / 220c.

• Line 2 loaf tins with foil, and lightly grease with 1
tbsp coconut oil.
 • In a large bowl, whisk together the eggs and
Coconut Milk, stir in the Cornmeal and set aside.

• Dry fry the Cumin Seeds over a high heat in a
large pan until they brown, stirring/shaking
continuously.

• Turn down the heat, add the coconut oil, Ground
Black Pepper and Chilli Powder and stir for 30
seconds.

• Add the chopped Onion, and cook until soft and
translucent.

• Add the tomatoes, Fresh Green Chillies and
chopped Spinach and cook until the spinach has
wilted.

• Add the chopped Coriander. Then combine the
cornmeal mixture with the tomato spinach mix.

• Stir the mixture well and divide between the 2 loaf
tins.
 • Bake in the oven for about 20 minutes or until set.

• Allow to cool for about 15 minutes then serve
warm.

• Also delicious cut in to slices and lightly grilled.

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Keema aalo matar

Keema aalo matar Or Mince potatoes and peas

Ingredients:

400 grm beef mince

1 cup green peas

2medium potato cubed

1 medium onion sliced

2 medium tomatoes chopped

2 tbsp yughert

2 tsp garlic crushed

1 tbsp ginger crushed

1 tsp cumin seeds

8-10 black pepper

2-3 clove

1 stick cinimon

2 tsp Taara garm masala

1 tsp salt 

1 tsp red chilli powder

1 tsp red chilli crushed

1/2 tsp turmeric

4-5 green chillies sliced

2 tbsp green coriander chopped

1/2 cup oil

1tbsp ginger (thinly sliced)

Method:



Heat oil in a pan fry onion for 2-3 mint, add ginger, garlic, whole spices and mince, fry another 4-5 minutes.
Add tomatoes, yughert, ground spices and cook until tomatoes are soft.
Add green peas and potato with half cup of water, covered and cooked until vegetables are soft.
Garnish with green chillies, coriander leaves, ginger and Taara garm masala.

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BEEF RICE WITH VEGETABLES

INGREDIENTS:

Meat (beef)            1kg

Rice                      ½ kg

Carrots                    ½ kg

Fried Potatoes                    ½ kg

Fried Peas                       1 cup

Black Pepper (crushed)                1 tbsp

Currants                              4 tbsp

Ghee                           ½ cup

Salt                                 1 tsp

Almonds                        100 gms

Ginger Garlic Paste                  1 tbsp

Garam Masala Powder                       2 tsp

Onion                                 1

Oil                        2 tbsp

Sugar                          2 tbsp

METHOD:



First boil  beef meet in ginger garlic paste and boil it.
Now fry the onions in  ghee until brown.
Now add the meat and salt in it.
When it the boil comes then add  soaked rice and  crushed black pepper and cook it and put it on simmer.
Then add  carrots (sliced) and add currants,  almonds,  oil and  sugar and cook it for 2 minutes.
Now add fried potatoes and  fried peas.
Now put everything on boiled rice and turn off the stove. Mix it and dish it out.

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ACHARI VEGETABLES WITH SHRIMPS

Ingredients:

Shrimps    1kg

Potatoes    2

Peas        1 cup

Carrots    1 cup 

Capsicum    1

Tomato Paste    1 cup

Red Chili Flakes    2 tsp

Salt            1 tsp

Turmeric        1 tsp

Ginger Garlic Paste    2 tsp

Mix Vegetable Pickle    ½ cup

Oil            ½ cup

Green Coriander, Green Chilies    as required

Method;





•    Heat oil and add potatoes,  peas,  carrot, capsicum and  shrimps.
•    In the remaining oil. Add in  water. Add  red chili flakes,  salt,  turmeric,  ginger garlic paste,  mix vegetable pickle and shrimps. Simmer it for 10 minutes.
•    Close the stove, add in green coriander, green chilies. Achari vegetable with shrimps is ready  to serv

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