Mini Meat Loaf

 

Mini Meat Loaf

 Ingredients (meat and to mix with the meat)

- 1 1/2 lbs of any ground meat of your choice
- 2 tbsps of garlic, ginger, and green chili paste
- 1 small chopped onion, fried
- 2 tbsps of yogurt
- 1 tbsp red wine vinegar
- 1/3rd cup of olive oil (or vegetable oil)
- 2 tbsps ketchup
- Salt and pepper to taste
- 1 tbsp Worcestershire sauce (optional)
- 1 egg
- 1/2 cup breadcrumbs (preferably fresh)
- 1 tsp of ground spice (cloves, cinnamon, cardamom)

 

Mix all the ingredients together.

Heat oven to 400 degrees F.

Take a cupcake pan, spray with oil, and put a small amount of breadcrumbs into each cup.

Press handful of the ground meat mixture into each of the cups and sprinkle with breadcrumbs on top. Once more, spray or brush oil on top.

Cover with a foil and put it into the oven (middle rack). Set the timer for 20 minutes. After 20 minutes of baking with the foil, remove the foil and back for another 20 minutes. Turn off the heat, and leave the pan inside the oven for another 5 - 6 minutes. It should have a light brown color.

Remove the mini meat loaf from the pan and set aside. Reserve the juice.

For the sauce:

In a pan, put a little oil, saute two diced tomatoes. Add 1 tsp of tomato paste, 1 tsp of diced garlic, and a little salt and sugar. Pour the reserved juice into this. As the gravy thickens, pour it over the mini meat loaves.

Garnish with parsley and serve.

Coconut rice

Coconut Milk Rice

 NOTE: The quantity of rice depends on how many people you are cooking for. These measurements (4 cups jasmine rice, 4 cups of water, and one cup of coconut milk) are approximately for 12 persons.

Start with 4 cups of jasmine rice, washed and set to dry.

Dice one whole red onion.

Pour three tablespoons of any white cooking oil.

Heat the oil and then fry the onions till they are light brown in color.

Sautee the dried rice with the onions. Add salt to taste and a little sugar.

Pour four cups of water and a half cup of coconut milk. 

Cover it and let it simmer at medium heat, stirring periodically

When the rice is nearly cooked, pour in the other half cup of coconut milk and reduce the heat to low and cover it until the liquid is seen to be fully absorbed and the rice is well cooked but not pasty. Turn off the heat.

Add 1 or 2 tbsps of butter and stir it into the rice.

Garnish (for example) with cranberries or dried coconuts or nuts and serve.

Bhetki Narkol Mach (Fish cooked in coconut milk)

Bhetki Narkol Mach - how to cook, step by step

Salt the fish.

Fry them and put it aside.

Pour more oil in the pan and heat it.

Slice one whole onion.

Fry the onion with green chillies and bay leaves in the same pan where the fish was fried.

Add pounded ginger to the fried onion mixture.

Add coconut milk in the pan, add salt, and allow it to cook for some time.

  Put back the fried fish in the simmering coconut milk gravy and allow it to reduce turning the fish once within the gravy. Turn off the heat.

Pour a spoon of ghee (clarified butter) over the prepared fish.

Garnish it with green onions.










Serve with hot rice.

Pumpkin,Ginger and Carrot Soup.


Ingredients -
. 1 cup diced pumkin.
. 1 cup diced carrot.
. 1 diced seeded jalapeno pepper.
. 1 tbs chopped fresh ginger.
. Half cup of milk.
. 2 tsp. butter.
. Salt for taste.
. 1 tsp. fennel seeds.
. 1 sprig of rosemary.
  


In a pot heat some vegetable oil. Put in the chopped ginger and fennel seeds.
Then throw in the diced vegetables with the rosemary.
Saute them together for sometime.
Put salt and 3 cups of water.Allow it to simmer for some time.
When the vegetables are soft enough, turn off the heat,  allow it to cool.
Pour it in a blender jar and blend it. The texture should be smooth and creamy.
Pour the whole mixture into the pot, and while it is heating once more, slowly pour in the milk, stirring it constantly. When the soup is hot enough, turn off the heat, stir in the butter and serve.