INDIAN AND BENGALI BEST RECIPIES: Spicy Tangy Lamb Chops......

INDIAN AND BENGALI BEST RECIPIES: Spicy Tangy Lamb Chops......

Spicy Tangy Lamb Chops......

LAMB CHOPS are the favourite starter i always have when i go out for a meal. When i decided i want to make my own recipe i was quite confused because i didn't know how to make them exactly.

So i remembered the taste in my mouth and took it from there and made my very own lamb chops just with my instinct and shared it with my family and friends... and they loved it so now I'm going to share it with the world.

Lets Start with the ingredients...
INGREDIENTS;

• 10 pieces of lamb chops
• 2 tsp ginger minced
• 2 tsp garlic minced
• 2 tbsp yogurt
• 2 tbsp vinegar
• 1/2 lemon juice
• Salt to taste
• 1 tsp black pepper
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp garam Marsala
• 1 tsp chilli powder
• coriander leafs.
  

That's the ingredients done but now you have to marinate the lamb chops in the marination and now I'm going to explain how.

Marination:
Step 1... Before the marination you have to toast the seeds so in a non stick pan dry roast the coriander seeds, cumin seeds and the mustard seeds. Once toasted crush them and make a coarse powder.

Step 2... In a bowl put all the ingredients together and mix and taste to see if salt is right once mixed put in the lamb chops and marinate for 1-2 hours or more. You see the longer you leave it the more flavour goes in the chops. Emmmm.

Step 3... After marination get a non stick and add some oil heat the oil a little and add the chops. Fry the chops on each side 5 mins each then reduce the heat and cover.

Step 4... Once you covered the pan in low flame and cook further 10 - 20 mins. Making sure all the juice has evaporated in the meat at the last 5 mins of cooking turn over the chops and cook.

Step 5... Take off the flame let it rest for 5 mins and then have it with yogurt sauce.

Done...

Hope you enjoy this recipe like i always say..

"Yummy in my tummy"

Okra spicy dish (bindi) or (lady finger)

Okra in other words you could say (Bindhi)..... I don't know if that's the right spelling but this vegetable has got a great flavour and is best eaten with rich.

Okra is a powerhouse of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectin's . Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially Colo-rectal cancer.

You could describe this has a Indian dish but i will give you the Bengali recipe for this simple but yet Delicious okra dish. So lets start with the ingredients.

INGREDIENTS:

• 2 Cup Okra chopped in circles
  
• 3 green chillies slitted
  
• 3 whole birds i chilli.... watch out there really hot
  
• 2 cloves of garlic chopped
• 1 small onion chopped
• salt to taste
• 1/2 tsp cumin powder
  
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• optional..... less than 1/2 tsp chilli powder
• coriander leafs.
• Olive oil 1&1/2 tbsp
  

OK so that's the Ingredients done.... i know it sounds really spicy but this recipes is for the dare devils and of course if you love spicy food don't worry the spice will balance out once mixed with rice that's if you eat it with rice and my recommend rice the easy cook whole grain rice.

Method:
Step 1... Make sure you wash and dry the Okra BEFORE you chop the Okra. The reason for that is that the Okra once chopped and gets in contact with water could release slimy liquid. Once Okra has been prepared put to a side.

Step 2... In a pan or a wok heat the olive oil, add the garlic with birds eye chilli and fry a little until slightly browned then add the onions along with the salt and green chillies.

Step 3... Once the onions a lightly browned add the coriander powder, cumin powder and turmeric powder, at this stage you could also add the chilli powder if you like it spicier then stir and add a little water so the spices do not burn. Leave it on slow heat for about 4-5 mins so the spices get cooked and release flavour.

Step 4... Now add the chopped okra and mix.... You could add a little bit more water to mix it all up but might not be relevant. cook it on slow gas until the okra goes soft could take up to 10 - 15 mins.

Step 5... Finally add the coriander leafs to garnish.

Done......

Enjoy this with some rice or roti's emmm like i say

"Yummy In My Tummy".

Indian Beef Pasties!!!!!!!

Cornish Pasties..... Who doesn't love them in England especially, i love them allot so i decided am going to make them in Indian style and yes they will be a alternative to samosas.

I will give step to step instructions from the pastry to the filling. Lets start with the ingredients...

INGREDIENTS; For The Pastry:

• 100ml Water
• 75grms of Butter
• 225grms of Plain flour
• 1/2 tsp Turmeric
• 1 egg
• Pinch of salt
• Pinch of chilli powder

For The Filling:

• 1 yellow onion chopped
• 1 tsp of grated ginger
• 2 cloves of garlic grated
• 200grms of Beef.... You could use lamb if you prefer.
• 1tsp of Worcestershire sauce
• 1tsp of Coriander powder
• 1tsp cumin seeds grounded
  
• 1tsp of mustard seeds grounded
  
• 1tbsp of tomato paste
• 1tsp of mustard paste
• 1 small cup of peas
  
• mint.

OK so now all the ingredients are done so lets start with the cooking process.
So first we will start with the pastry.

Pastry:
Step 1... First take the water and the butter and put them together in a pan to boil. Yes is going to be a hot pastry.

Step 2... Sift the flour, turmeric, chilli powder and the salt in to a bowl and then make a small well in the middle of the bowl. Beat the egg and slowly add inside the well. Do not mix yet.

Step 3... Once the butter has melted and the water has come to a boil remove it immediately from the heat making sure the water does not evaporate from the butter. Pour it in the well and then start mixing. Once the pastry has come together spread it out on a plate to cool and the put in the fridge for 20-30mins.

Now the pastry is done so while the pastry is chilling in the fridge let start with the filling because the filling also needs to cool down before putting them in the pastry.

The Filling:
Step 1... In a pan saute the onions garlic and ginger, add the salt and pepper.

Step 2... Once the onions have browned add the beef into the pan and cook until meat is brown.

Step 3... Now add the Worcestershire sauce, coriander powder, cumin, mustard seeds, tomato paste and the mustard paste in the meat and stir.

Step 4... Once meat is cooked put in the peas and mint. Once finished cooking leave to cool.

So that's the filling done now the easy bit making the pasties.

Making the pasties:

Once the pastry has been cooled roll the pastry with flour, when you have rolled the pastry make sure you brush off the excess flour.

The pastry should be about 2mm thick.

Make round circles out the pastry and some filling on one half and fold it up and seal with beaten egg then once folded folk the edges and and brush beaten egg on the top.

Put them in a hot oven for about 12-30mins.

Done........

Now enjoy them on there own or with your favorite sauce. Its a real treat and like i say

"YUMMY IN MY TUMMY"