Beef Vindaloo

Beef Vindaloo is a Goan dish which is fiery, tangy and with a pinch of sweetness, slow cooked to perfection. This underrated curry is super delicious and has a very distinct flavor! Beef vindaloo goes well with paratha, naan or steamed rice.

This curry is a gem especially on busy days or if you have guests over, you just need to give the curry a stir once in a while, so that it doesn’t stick to the bottom of the vessel and burn, it’s sooo easy to prepare once you have the masala prepared. You may prepare extra masala (by doubling the quantities) and store them in the refrigerator upto a week! Use Kashmiri chillies or else get ready to get ready to drink a gallon of water! 🥵😆

The first time I prepared beef vindaloo, I wasn’t quite impressed, as I had used the normal dried red chillies. But this time I used dried Kashmiri Red Chillies and I was able to immerse in the flavors. Also slow cooked meat is always ‘vere level’! Using a Dutch oven helps, or any vessel that has a heavy bottom. Like a heavy bottom earthen clay pot also does the job. I’d definitely recommend to prepare beef vindaloo the slow-cook way! As it makes a lot of difference..It tastes even better the next day, when reheated, the flavors just comes along too good!

Ingredients:

1/2 kg bone-in Beef
8-10 Kashmiri Red Chillies (soaked in hot water with vinegar )
1/4 cup Vinegar
1 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Whole Pepper
4-5 cloves of Garlic
1 inch Ginger piece
1 tsp Mustard seeds
1 tsp coconut oil
3 Cloves
1 Cinnamon stick
1 tsp Jaggery powder
1/4 tsp Turmeric powder
Salt, as required
2 tbsp Coconut oil
1 Medium Onion, finely chopped
Curry leaves, optional
Coriander leaves, to garnish

Instructions:

Soak the dry Kashmiri Chillies in hot water (along with vinegar, optional) for 5-10 minutes.
Grind all the ingredients from the ingredients list until jaggery powder to a paste and add in coconut oil, turmeric powder, and salt as required & marinate the washed beef pieces and allow to marinate for 4 hours if possible.
In a Dutch-oven or a heavy bottom pot, pour the coconut oil and sauté the finely chopped onions until translucent and add in your curry leaves.
Add in the marinated beef and slow cook for around 60-90 minutes, giving a mix every 15 minutes so that nothing sticks on the bottom.
Once the meat is cooked tender, enjoy hot with paratha, naan or steamed rice!

Ps: If you want it more spicy you may add more black pepper and green chillies, we like it mild here!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Soya Chunks Burji

Eating healthy is not complex or challenging. It is our mindset that works against it. I do not say that we should be strict with healthy eating, we can always have cheat days/ meals by keeping it within the limits. I have been asked how to help with limiting or cautioning oneself; well, for me it has always been the mid night junk munching issue, for that I found that brushing my teeth as soon as I am done with dinner helped, you wouldn't want to eat junk after that. Just find a way about it, and you will get used to it.

Another way, is to always read the list of ingredients of the food consumed, so that it helps to avoid consumption of junk food. Try to avoid processed and packaged food as much as possible. The number of additives, preservatives etc, that goes into the packaging are INSANE! I am not a complete clean eater. Trying to take baby steps, one meal at a time.

Today I am sharing with you the recipe of Soya Chunks burji. One easy yet delicious recipe that you can have with whole meal bread, or as it is. The benefits of Soya Chunks are many , they are rich in protein, omega3 fatty acids, Fibre etc. It also helps lower bad cholesterol levels in the body. Soya Chunks act as a meat substitute, it is known as the meat in vegetarian. 😃 It is very simple to cook them too. The dry soya Chunks are soaked in water for 10- 15 minutes, which then doubles in size.

This recipe is very easy to prepare as these are ingredients that are easily available in every Indian home. My girl said that it smells like maggi when I make Soya chunk burji. Not going to lie, it does smell the same and tastes even better too! Let's get started!

Ingredients : (2 persons)

1 cup Soya Chunks (soaked in water for 10-15 minutes)
1 tbsp Extra Virgin Olive Oil
1 small Garlic clove, minced
1 medium Onion, chopped finely
1 Green chilly, slit
1 Tomato, chopped
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder
1/4 tsp Garam Masala Powder
1/4 Cup Water
Salt, as required
1/4 cup Frozen Green Peas (Optional)
1/4 cup Frozen Sweet Corn Kernels (Optional)
1/4 tsp dried Fenugreek Leaves
Squeeze of Lemon
Coriander leaves, chopped (to garnish)

Instructions :

Soak the soya Chunks in water for 10-15 minutes. Squeeze out the excess water and chop using a food processor or chopper and set aside.
In a cast iron pan/ wok, pour Extra Virgin Olive oil and saute your minced garlic, to that add in your chopped onions, salt and green chilli and sauté well.
Next add the chopped tomatoes and allow to cook until mushy.
Next add in your spices like turmeric powder, red chilli powder, garam masala powder and mix well.
Pour the water to deglaze the pan, check for salt.
Finally add in your chopped soya Chunks and combine well.
To this, add your frozen peas and corn (Optional).
Place the dried fenugreek leaves in your palm and rub and add to the burji. Mix well.
Garnish with chopped coriander leaves and finish off with a squeeze of lemon and enjoy warm!

Street Style Fast food
Paav Bhaji

Good evening folks. Do you get this sudden cravings for Indian Street food style chat? Well I am someone who loves any kind of street food/ fast food, but to my dismay, the Mister hates Indian Chat! Well, thanks to all the viral videos that showed the unhygienic preparation of street food. So to satisfy my cravings, I make some them from home.

Pav is basically the bread rolls that are served along with the bhaji (a Marathi word which indicates a vegetarian dish). Bhaji is basically prepared by cooking vegetables and adding spices, mashing the vegetables to form a gravy. A special combination of spices are used to prepare the paav bhaji masala which brings out the authentic taste. Though this spice mix (Pav bhaji masala powder) can be found in Indian stores and supermarkets, I like to prepare them from scratch, which helps to bring better flavors.

It is said that Pav bhaji was invented as a quick lunch option for the textile mill laborers in Mumbai that is now enjoyed as a street - fast food and in restaurants. Though my recipe doesn't use red food color, you may use if required, I used kashmiri red chilli powder instead, sautéed them in butter to bring out the color.

Here, I have incorporated the street style way of cooking by sautéing a tbsp of the prepared masala in butter along with chopped Coriander leaves and toast the paav on an iron griddle. It takes the pav to a next level. I bet this recipe can fill your tummy and soul!

*The picture displayed is a random capture for the time being , which will be replaced soon.

Ingredients :

For 3-4 people

1 tbsp vegetable oil
1 tbsp butter
1 large Potato (boiled and mashed)
1 large tomato, chopped
1/4 cup green Peas (I used frozen)
1 medium Onion chopped finely
1/2 green Capsicum chopped finely
2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
1 tsp Kashmiri Red chilli powder
1/2 dry Fenugreek leaves, powder it by rubbing between palms
1 green chili, finely chopped (if required)
Coriander leaves, finely chopped
1 tsp Ginger garlic paste
2 tbsp lemon juice
Around 1 cup water
Salt as required

For paav:

1 tbsp butter
Coriander leaves, chopped
1 tbsp prepared Pav bhaji masala (not powder)

Instructions :

In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
Add salt as required.
Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well.
Finally add in your tomatoes and green Peas.
Sautee and finally pour lemon juice.
Add your mashed potato. Mix well.
Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required.
In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
Serve the paav and masala with a slice of lemon and chopped onion.

To prepare Pav bhaji masala powder from scratch : (can use this measurement to prepare the above recipe 2 - 3 times)

2 tbsp Coriander seeds
1 tbsp cumin seeds
1 cinnamon stick
1 cardamom pod
2 cloves
2 Bay leaves
2 tsp whole black pepper
1 tsp fennel seeds
3 whole dried kashmiri chilli/ 1 normal dried chilli
1/2 tsp Turmeric powder
1 tsp dry Mango powder/amchur powder.

Instructions :

Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.

Note:

If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.