Wednesday, August 19, 2015

Meat and Beans Meatballs for Dog

Ground Meat - 2 lbs
A mix of Dried Beans / Lentils / Brown Rice - 2 cups ( cook with sufficient water till done. I use mix of kidney beans and chickpeas, sometimes I use red lentils and yellow mung beans along with a little brown rice)
Eggs - 4
Potatoes - 3, lightly steamed and grated
Carrots - 4, lightly steamed and grated
Garlic - 1/2 tsp grated or use a dash of garlic powder
Cinnamon Powder - 1/2 tsp
Fresh Rosemary - a sprig (optional)

Preheat oven to 350F.

Blend the cooked beans and eggs together in a blender. If using lentils, no need to use a blender, just mash lightly with a fork.

Remove and mix in grated potatoes, carrots, garlic powder, cinnamon and rosemary.

Now add the ground meat and mix with your hands.

Make meatballs and place them in a muffin tin or on a lined baking sheet and bake for 30 minutes to 45 minutes till they are done.

Remove, cool and they can be stored in the refrigerator for upto 5 days.

Monday, August 17, 2015

Pan Fried Spicy Shrimp

Fresh Shrimp - 1 lb (shelled and de-veined but tail on)
Turmeric - 1/4 tsp
Cayenne Pepper - a pinch
Pink Salt - 2 pinches
Olive Oil - 2 to 3 tsp

Heat a cast iron pan. Once it is well heated, add the olive oil.

Immediately add the shrimp and mix with the oil. Sprinkle turmeric, salt and cayenne pepper and toss well. Cook on medium high heat for a couple of minutes on both sides till the shrimp becomes opaque. Do not overcook as this will turn the shrimp rubbery.

Remove from heat and serve hot.

Sunday, August 2, 2015

Tomato Saar / Spicy Tomato Soup


Tomatoes - 2 lbs (use fresh homegrown tomatoes for best taste)
Carrots - 2, chopped
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Cumin Seeds - 1/2 tsp
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp or one Green Chili
Curry Leaves - 3

For tempering:
Ghee - 1 tbsp.
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 4

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender, blend into a smooth paste.

Heat ghee is a pan. Add the tempering and the blended tomato. Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Serve hot.