Delicious Food Recipes

Ingredients

* 1lb beef, stew meat, cut into bite sized pieces
* 1/2 cup diced onions
* 1 can cooked pinto beans, washed and drained
* 4 cups kale
* 2 tbsp tomato puree
* 1.5 cups beef stock (chicken/vegetable stock would do)
* 1 tbsp red chili powder
* 1 tbsp coriander powder
* 1/2 tsp garam masala
* salt to taste
* 1 tbsp oil

Method

In a pressure cooker (or a large pot with a tight fitting lid), heat the oil and add the beef pieces and stir fry till browned. Add the onions and saute till the onions are softened. Add the chili and coriander powders and mix well. Reduce the heat and saute for 2-3 minutes till the spice powders are slightly fried. Increase the heat and add the tomato puree and mix well. Add the Kale and stock and 1/4 cup hot water and bring back to a boil.

Close the pressure cooker. Cook for 6 minutes on medium heat after the first whistle.

(If not using a pressure cooker, add 1 cup hot water, bring to a boil, cover the pot with a tight fitting lid, cover and cook on medium heat for 20-25 minutes till the beef pieces are cooked through. )

Once the pressure cooker is cooled down, open the lid, add salt and pinto beans and bring back to a boil. Reduce the heat to medium-low and let simmer for 10-15 minutes.

Serve warm with bread.

Ingredients

* 4 medium sized whole Trout cleaned (keep the head and tail if you want to take a picture afterwards or if you are serving to guests)
* Butter /oil for brushing
* Banana leaves - make sure the pieces are big enough to wrap the fish in.
* For the marinade
o 1 tbsp black peppercorns
o 7-8 cloves of garlic
o 1 tbsp rosemary
o 6 tbsp lemon juice
o 2 tbsp soy sauce
o 1 tbsp paprika
o Salt to taste
* For the stuffing
o thin round Onion slices - 8 pieces
o thin round lime slices - 8 pieces
o a few Slit green chili peppers
o thinly sliced ginger pieces - 8 pieces
o a few curry leaves

Method

* Make a few gashes on both sides of the fish.
* Blend all the ingredients for the marinade in a blender or spice grinder, to form a smooth paste.
* Apply the paste liberally to the fish inside and out, including the gashes.
* Marinate in the fridge for about 2 hours or more.
* Clean the banana leaves, and sprinkle a little water. Keep the leaves in the microwave and heat on high for a minute. This will make sure that the leaves won’t break while wrapping.
* Lay the banana leaf flat on a clean surface, shiny side down, and grease the other side with the butter/oil.
* Lay the marinated fish in the middle of the leaf.
* Stuff the fish with two each of onion , lime and ginger slices. Stuff the top gashes with slit chili peppers, also throw a few inside the fish. Put some curry leaves on top of the fish and wrap the banana leaves around the fish to enclose the fish completely. Use toothpicks to secure the packet.
* Wrap the entire package in a sheet of aluminum foil.
* Repeat the process to make four fish packets.
* Keep the fish packets on a pre-heated grill with the folded side down and cook for about 10 minutes. Turn and cook for another 10 minutes on the other side.
* Remove from the grill, and let it rest for couple of minutes. Open the packets carefully, there might be some steam accumulated inside.
* Serve hot garnished with some lime wedges.

Ingredients

* 1/2 a block butter
* 2 tbsp fresh tarragon minced
* 2 large cloves of garlic minced
* 1 Habanero chilie seeded and finely minced (or use any other spicy variety of chilies)
* grated zest from 1 baby lemon
* juice of 1/2 a baby lemon
* salt to taste

Method

Melt the butter in a small sauce pan over low heat. Add the tarragon, garlic, chilies, lemon zest and lemon juice. Stir well to combine, let it heat for a minute or so. Keep warm till ready to serve.

You can also use other fresh herbs in this recipe.