Fresh Green Garlic Mince Bake#Foodieextravaganza

This is fantastic party pleasers. Make this advance and then reheat and serve.

Ingredients

500 Grams Mutton Mince - handmade
6 Eggs
150 Grams Fresh Green garlic - chopped
1 Teaspoon Heaped Ginger garlic paste
2 Onions - chopped
1.1/4 Teaspoons Heaped Red Chilly Powder
1.1/4 Teaspoons Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Garam Masala powder
1 Teaspoon Salt
Salt to taste
1/3 Cup Oil
2 Tablespoons Ghee / Butter
Bread or Parathas for serving

Method
Chop green garlic and keep aside.

In a pan heat oil fry chopped onion

 Fry till light brown 

now add mince , ginger garlic paste, 

fry well till it changes color from pink to white , 

then add red chili powder,turmeric, salt , coriander powder , garam masala powder , then add 1/2 cup water, fry well cover and cook till the mince is done and there is just a slight moisture in the mince. 

 Transfer this on to baking dish and 

spread the mince evenly 

then on top of spread fresh green garlic evenly, 

Break egg one at a time place them in a line as far as possible so that when baked /done you can cut slices with an egg on each piece. 

Heat ghee in a pan and pour this with a spoon over the eggs, sprinkle a little salt and black pepper powder to taste on the eggs and cover it lightly ( make a loose tent ) with foil and bake it in pre-heated oven for 20 minutes at 180 degrees .

Then remove the foil and broil for 8 to 10 minutes to dry off  any moisture left. Cool it completely and then loosen the sides.  

Cut into slices - each slice should have an egg. arrange them in a serving plate and serve with parathas or make sandwiches. These are yum. 

My Notes

If you are lover of fresh green garlic then increase it more.

If you have a skillet that can be placed the oven then make this in it directly. Since I did not have it transferred it into a baking dish and then baked it. This can be completed on the stove top too.

Can use beef mince, but,  the mince should not be fine / pastey.

Labels :   Baked, Foodie Extravaganza Party, Fresh Green Garlic, Mince, Mutton, Egg, Party pleasers

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're sharing our love of garlic for Foodie Extravaganza hosted by Caroline's Cooking: - see all the tasty recipe ideas below:
Aïgo Bouido (Provençal Garlic Soup) by Culinary Adventures with Camilla
Alcachofas al Ajillo or Garlicky Artichokes by Food Lust People Love
Cuban Cube Steak - Bistec de Palomilla by Caroline's Cooking
Fresh Green Garlic Mince Bake by Sneha's Recipe
Garlic Fried Calamari by Palatable Pastime
Garlic Knots by Karen's Kitchen Stories
Garlic Loaded Tzatziki Sauce by Hardly A Goddess
Garlic Roasted Brussels Sprouts by Jolene's Recipe Journal
Homemade Creamy Garlic Salad Dressing by A Day in the Life on the Farm

Vindaloo Red Masala Pork Chops - East Indian

Pork chops for my lunch today, a complete, scrumptious and delicious meal. These are pan fried with on extra oil. A must try recipe.

Ingredients

5 Pork chops

2 Tablespoon Level Vindaloo Masala - Homemade
1/2 Teaspoon Level Garam Masala powder - Homemade
10 Cloves Garlic - chopped
1 Inch Piece of Ginger - chopped
1 Tablespoon Lemon Juice
2 Tablespoons Vinegar or according to taste
1 Tablespoon Oil
Salt to taste
1/2 Cup water

Method

Cut the skin cut / fat of the chop and lightly flatten them with a steak hammer - see pic above.

Wash the chops well and drain them. Then rub salt into the chops and place them in a colander for 10 to 15 minutes. In the meanwhile let's grind the paste.

Grind all the above ingredients to fine paste. Keep aside.

Wash the chops again in fresh water and pat them dry. Take each chop and rub the ground vindaloo red masala paste on to each very well.. Place the marinated chops in flat container and keep it overnight in the refrigerator. 

Arrange the chops in a single layer with 1/2 cup water and on high flame take one whistle. Reduce the flame to medium low and let it cook for 10 minutes . Switch off the flame. 

Let the cooker cool completely. In case you find that there is any gravy still in the pan then on high flame dry out the gravy( I did this step) The chop should dry yet juicy. 

In the same pan you  will  see sufficient oil has been released , remove the chops on a plate and fry them two at a time in the same oil. 

Saute veggies , like broccoli, colored bell peppers, baby potato, cherry tomatoes ( these cherry tomato beauties are from my kitchen garden)  and some onions rings. 

Enjoy them on a bed of Jeera Rice and saute veggies.. Yummm... Yummm.

Labels : Pork, Pork Chops, Vindaloo Masala, East Indian, Pan Fried

Homemade Cream Style Corn

This homemade cream-style corn is naturally sweet, delicious and it is so easy to prepare. This recipe is made with fresh corn and simple seasonings. 

It's a pleasure to make your own cream style corn and enjoy eating a fresh version of this classic dish.

Yields: 1 Tin (14 oz) 

Ingredients

1.1/2 Cup Heaped Fresh Corn
2 Tablespoons Butter
1/3 Cup Water
2 Teaspoons Granulated Sugar
1 Tablespoon Heaped  All Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon coarsely ground Black Pepper
1  Cup Milk
Method 
Remove the husks and silk from the ears of corn and rinse well.  Stand an ear on on a wide bowl or plate and with a sharp knife, cut downwards through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp. 

Melt the butter in a large skillet / pan over medium heat. Add the corn and juices, the water and sugar. Cook, stirring, until the corn is tender and the water evaporates. Stir in flour and saute for a minute or two then add the 2 tablespoons water, blending well so that no lumps are formed. 

Gradually add the milk, stirring constantly till a smooth mixture is formed . Cook for about 2 to 3 minutes. Once your homemade creamed corn is thickened, you can season it with salt and pepper, and it's ready to serve!

  

Cool and store in a airtight container in the freezer.  

Your  homemade cream style corn is ready to use.  

My Notes :
If you want to make it more richer then add one cup of heavy cream. Cook this for about 5 minutes more or until it's how thick you would like it.

Labels : Homemade, Cream Style Corn, Milk, Corn kernels, Healthy, Vegetarian

Healthy No Oil Or Butter Pumpkin Basil Soup#Soupswappers

This is a warm soup, taste just delicious, no oil or butter. The basil leaves in this soup renders a beautiful and delicious aroma to it, I should lifts this soup to another level.

I, try to avoid using oil or butter to make a soup. For me a soup is something that is healthy and should have the natural flavor and taste of the veggies that are used to make it.

When I made this soup without oil or butter, was, apprehensive to serve my guest, whether he would like it or not. But,  he was so happy to have this flavorful soup. Took a second helping too.  Now this has become our family favorite. Do give this a  try and I am sure you too will love it.

This goes to our soup swappers event for this month our Host is Sally of Bewitching Kitchen , the theme is Say Goodbye to Winter. 

Serves 4 to 5
Ingredients
300 Grams Red Pumpkin - cut into small pieces
1 Cup Packed Basil Leaves
1 Small Onion - roughly chopped
4 Cloves Garlic - minced
1 Teaspoon Curry Powder
Salt to taste

Method

In sauce pan add 5 - 6 cups of water, add the pumpkin pieces, onion,  garlic and basil leaves, bring this to a rolling boil, cover and let it simmer till the pumpkin is soft, mushy and the broth  reduces . Cool it and then blend it. Pour it back into the same pan add the curry powder and salt to taste, if the soup is too thick add water accordingly. Bring it to a boil and serve warm. Enjoy this perfect winter soup.

Labels : Soup, Healthy, No Oil Or Butter, Soup Swappers, Red Pumpkin, Basil, Curry powder

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Butter Garlic Sauce With Saute Veggies Sizzler Platter#Fishfriday

For my birthday hubby took us out for a day and treated us to his office colleagues favorite fish joint in town. We had variety of fish / seafood dishes but the one that we really enjoyed was the butter garlic crabs. 

From that time this was on my to do list. Here is a copy cat recipe of the Butter Garlic Crabs. I, should say better than what we had, because at home you make better quality, eat with your hands and enjoy it much better.

Today is third Friday of the month. On this day we post our fish recipes for Fish Friday Foodies . Our host of the month is Paula Begley and the theme is " We're So Crabby ".

Ingredients
6 Fresh Live Crabs
1 Tablespoons Minced Garlic
Salt to taste and Pepper powder to taste
75 Grams Butter
2 Tablespoon All Purpose Flour
1 Cup Stock Water  of the boiled crabs
1 Cup Fresh Cream
For the Veggies
1 Boiled Corn - cut into two
A Few Carrot Sticks - parboiled
A Few Cauliflower Florets - parboiled
A Few Small Button Mushrooms
2 Tablespoons Butter
Salt and Pepper powder to taste

Method

Wash and scrub the carbs well, separate the hard top body of the crab and  clean them.  

In a large pot ,  add 2 cups of water and the  crabs and bring it to a boil, keep stirring the crabs up side down in boiling water. Cook the crabs until they are red, approximately 7 to 10 minutes, and then let crabs cool to the touch.

Drain out the stock in a bowl.

Place the sizzler plate on high flame to heat it very very hot.

In a deep skillet, melt the butter and add the garlic and saute it for a minute add the flour and saute till it releases an aroma.  Add the stock and keep stirring it  form a smooth and lump free paste.  Now add the seasoning like salt and pepper. mix it well and then add the cream, when cream just comes to a boil take off flame.  Keep 2 to 3 tablespoons of the sauce aside for the veggies and place the crabs in the butter mixture and toss it to coat them. 

In another skillet heat 2 tablespoons butter add the mushrooms first and saute them for a minute and rest of the veggies and toss them well into the butter, add the seasoning like salt and pepper. Mix well.

Now the sizzler is hot, place cabbage leaves or banana leaves (I used banana leaves).  Place the crabs and the veggies at the side.   Pour remaining butter suace from skillet onto the crabs before serving. The reserved sauce on to the veggies and enjoy ..... delicious and yum!!

Labels: Vegetables, Crabs, Shellfish, Butter, Garlic, Main course, Sizzler Platter, Fish Friday, Seafood/Fish

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