eastindian meatloaf,goan meatloaf,cornedbeef,corned beef,
 Meatloaf sandwiches are our all time favourite. A Big chunk of meatloaf sandwiched in bread is my go to sunday breakkie .Meatloaf is a delicious dish made from bacon and beef mince  tastes like Corn beef .I have been relishing meatloaf made by my mum since I was a little kid..Be it Sunday breakie or any picnic or parties She always made Meatloaf ..My Hubby is a fan of this too and I always pack some yummy sandwiches whenever he has to travel ..
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 Meatloaf can be baked or steamed .My Mom always has been making it in pressure cooker in a steel dabba/container you can use any steel airtight container or your baking dish and make it in an open pot .This meatloaf is mostly prepared by East Indians Anglo Indians and Goans.The classic italian meatloaf is slightly different .Will share that too in near future
meatloaf recipe,how to make meatloaf

1/2 kg beef mince
250 gm bacon/bacon mince
2 eggs
2  pav/loaves or 4 to 5 slices of bread
juice of 2 lime
8 to 10 pepper crushed/1/2 tsp pepper  powder
salt to taste

Wash the beef mince well and strain in a colander until the water is drained and its fully dried
Soak the bread and then drain the water and grind it along the beef mince .
In a mixer jar add the beef mince and the soaked drained bread ,grind till smooth .
If using bacon trim the skin and cut in small pieces and grind it too.
In mixing bowl take the bacon mince beef mince add eggs , salt ,pepper lime juice and mix well.
You can add a tiny drop of pink or red food colour .
Mix it well.
You  can mix this and refrigerate for few hours or overnight and steam or bake when required.

Apply butter or oil to grease the steel dabba/steel air tight container  or any baking dish .
Put the mixture and press it well
If using a pressure cooker keep the sepeattor add water
Place the container in the pressure   and steam for 45 to 55 minutes.
Allow it slightly cool before you open the lid .
Remove the meatloaf in a plate.
Slice it and enjoy delicious meatloaf sandwiches or just enjoy it as your sides with your meal.

You can try it with mutton or chicken mince and use Turkey bacon.
I always use bacon mince you can trim the bacon and grind it to a smooth paste and then use it .
Salt is according to taste..always add little taste and add more if needed because the bacon also is salty.
Colour is totally optional  I seldom use it .
This can be baked as well ,bake it for 45 to 60 min at 180 degree Celsius 
Beef Mongolian/Mongolian Beef is a delectable Chinese dish which is cooked with veggies in delicious sweet savoury Mongolian Sauce .Serve it with fried rice/ steamed rice or noodles ,Tastes best with everything .One of my family favourite dish .
mongolian beef recipe

 Been a while since I have shared beef recipes in the blog so thought of sharing this If you love beef and are looking out for some different recipe ,give this  a try Its going to be a regular feature in your kitchen for sure .I have used Steak/Flank steak to make this You can use tenderloin /undercut as well.
1/2 kg Beef Steak
3 tbsp low sodium Soy sauce
2 tsp /Chilli sauce/Siracha Sauce
1/4 cup Brown Sugar
4 Spring onion stalks
2 Capsicum /bell peppers cut in strips
1 tsp fresh Ginger garlic paste
1/2 inch ginger minced
4 to 5 garlic sliced
2 tbsp cornflour
homemade beef mongolian

  • Thinly slice the beef and cut into strips. 
  • Wash the beef and pat dry.
  • Apply salt ginger garlic paste and marinate for 2 to 3 hours or overnight.
  • Just before frying add cornstarch or cornflour to the beef .
  • Heat oil to shallow fry .
  • Fry in batches 
  • Add beef and fry over medium flame till crisp and done.
  • Meanwhile make the sauce,Take a bowl mix soy sauce ,chilli sauce ,brown sugar minced garlic and ginger .together with a whisk.
  • In a pan heat around 1 to 2 tbsp oil add spring onions and saute.
  • Then add the capsicum and saute for 2 to 3 mins.
  • Add in the sauce and mix well , saute for 2 to 3 min ,add around 1/2  to 3/4 cup water and let the mixture come to a nice boil.
  • Then add the fried beef and let the sauce coat the beef.
  • Add the spring onion greens and dish out.

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 I have served it with herbed rice,you can enjoy it with fried rice/noodles or jasmine rice/simple steamed rice as well

seesh tawook,sish taouk,sish tawuk

Sish Tawook/Sish Taouk /Seesh Tawook is popular  Lebanese or Middle Eastern grilled chicken skewer. Sish Tawook is also popular in Turkey,Egypt Syria and Middle Eastern Countries. Sish in Turkish means Skewers and Tawook refers to chicken . Mildly spiced this delicious skewers are served with pita and garlic sauce or toum.Seesh Tawook taste amazingly delish .The chicken is juicy and melt in mouth.Seesh Tawook /Sish Taouk make a great appetiser and are perfect for starters or dinner parties.

sish tauok
Lemon yogurt and tomato paste and the 3 main ingredients which makes this chicken moist and so flavourful. Lemon is widely used in the middle eastern countries .You can serve this with Toum / hummus /garlic sauce or any dip of your choice .It can also be used in wraps.IF you are a fan of middle eastern cuisine Just like i am do give this a shot and you could also try some more Middle Eastern Recipes like Shawarma hummus and Basbousa from my blog :) 

1/2 kg chicken breast 
3 to 4 tbsp hung yogurt /greek yogurt
1 tbsp lemon juice
3 to 4 garlic cloves grated/ 1tsp ginger garlic paste
2 tbsp olive oil
2 tsp tomato paste
1 1/2 tsp paprika 
1 tsp black pepper crushed 
salt .

arabian grill chicken skewer
Cut the chicken breast in cubes.
Wash and drain excess water.
Apply salt and lemon juice and keep aside for 15 minutes
Then mix hung curd,olive oil,tomato paste, paprika,pepper powder together in  a bowl
Apply this marinade to the chicken cubes
I also add in capsicum cut in cubes to the marinade .
Cover the bowl with a cling foil or lid and allow to marinate for 3 to 4 hours or overnight keeping it in the refrigerator.
Soak the wooden skewers in water for 15 to 30 min
Put the chicken cubes and the capsicum on the skewer.
Grill it on a grill pan or outdoor grill basting little oil
I have pan fried with just 1 tsp oil and later grilled it over open flame.
Serve it with garlic sauce,cucumber,lemon wedge,tomato slices and pita .
this can be broiled /grilled or baked in the oven.
You can pan fry and let it char over open flame placing a grilling rack Like I have used .
Skewer the chicken and grill until tender ,do not over do else the chicken will loose all the juices from the marinade making it dry .
Its best served hot/warm 

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sish tawook chicken kaboob

misal pav using goda masala

Misal Pav is one of the most popular street food from Maharashtra .Misal is a delicious dish made with sprouts ,the gravy is then topped with farsan /mixture ,chopped onions and served with lemon wedge and pav/dinner rolls. Misal can either be made of mixed sprouts or only with moth/matki .
I have shared misal recipe already in the blog long time ago where i have used mixed sprouts,which happens to be our family favourite. Today i am sharing a comparatively quicker version of misal using my homemade Goda Masala using mung and matki sprouts. I don't  make Kat or separate rassa to serve with. It taste as good as the one made with  elaborate coconut masala . And the best thing is you do not need any store brought misal masala to make this .

Zhanzhanit misal pav makes an awesome breakfast/brunsh but I enjoy it for dinner as well :😋I love it so much ..Misal is not only delicious but quite filling too .

250 gm mung and matki sprouts
2 onion chopped finely
1 big or 2 medium tomato
1 tsp goda masala
1 red chilli powder
1/2 tsp kanda lasun masala
Sprig of curry leaves
1/2 tsp cumin seeds
3 to 4 crushed garlic
1 tsp ginger garlic paste
oil 2tbsp

For serving
Ladi pav
mix farsan/mixture
lemon wedge
chopped onion
coriander leaves

how to make misal pav using goda masala
Boil the sprouts/Mung and matki/moth and keep aside .
Chop onions and tomatoes fine .

Heat a vessel add oil once hot add curry leaves followed by cumin and mustard seeds ,allow it to crackle .
Then add crushed garlic saute for a min or 2
Add the chopped onion and the ginger garlic paste and  saute till they turn soft and the raw smell vanishes .
Now add the chopped tomatoes and saute until mushy.
Add the chilli powder and saute  .
Saute till the oil releases .
Also add kanda lasun masala turmeric powder and the boiled sprouts with the water and let it come to a nice boil .
Add salt and Goda masala powder.

Add more salt if needed. 
Remove the gravy aside to serve with the misal.
In a plate put some sprouts masala then add chopped onion and farsan/mixture 
And garnish with coriander leaves and serve with pav and lemon wedge .
Enjoy it hot for breakfast brunch or dinner .

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  You can also add fried potato cubes while you serve .
adjust the amount of chilli powder according to your taste buds
kanda lasun masala is very spicy so just a small quantity is enough,its purely optional though.
Link to my homemade Goda Masala recipe 

undhiyoo recipe

Surti undhiyoo/undhiyu is a very popular mixed vegetable dish prepared by the Gujarati's  mostly in Winters .Undhiyoo is a delicious preparation of many veggies available during winters .Undhiyoo/Surti Undhiyu is a rich and delicious dish which is served with puri or phulkas .The veggies are stuffed with flavourful masala and cooked over low flame.Traditionally its cooked in earthern pots sealed and placed upside down in fire pit dug in ground .But these days it can be cooked easily in thick bottomed vessels over low flame or in pressure cooker to fasten the process.
Undhiyoo has 2 versions  Kathiyawadi and Surti Undhiyoo ,the one I am sharing and i always make is Surti Undhiyoo ,where the masala is stuffed in the vegetables and then slow cooked .Both Kathiyawadi and Surti undhiyoo taste equally delicious but somehow I always prefered surti undhiyoo.
Making undhiyoo is easy though the process is lengthy its totally worth it.With prior prep making undhiyoo gets easier .Undhiyoo is best served with hot pooris and chilled shrikhand .Do give this amazing dish a try before the winter veggies needed to make this vanishes from the market.
surti undhiyu in pressure cooker,undhiyoo
1/2 cup surti papdi
1/2 cup valor papdi
1/2 cup tuvar lilva
1 sweet potato cut in cubes
8 to 10 baby potatoes
150 gm purple yam/kand
150 gms fresh tuver/ fresh pigeon peas 
 Make criss cross slit on the base of brinjal and also make slit for the potato.
Peel and rinse the veggies and keep aside.

ingredients and method for making Muthia
1 cup methi chopped
1 cup gram  flour/besan
1/2 tsp red chilli powder
1 tsp green chilli garlic paste
1/4 tsp turmeric powder/ haldi
pinch of baking soda
salt to taste
oil to deep fry 

In a bowl take chopped methi/fenugreek leaves ,add besan ,chiili paste,chilli powder haldi salt and 1 tbsp water .
Apply some oil to your plams and shape them into balls .
Heat oil to deep fry
Once hot fry the muthias over low medium flame until brown.
Remove on an absorbent paper to drain excess oil .

Ingredients and Method for the stuffing masala
1/4 cup fresh grated coconut
1/3 cup peanut coarsely crushed
1 1/2 tbsp sesame seeds
2 tsp chilli ginger paste
1/4 cup coriander leaves
50 gm fresh green garlic chopped fine both garlic and greens
1 tsp lemon juice/as needed
1 to 2 tsp sugar
Mix it all together in  a bowl and keep aside .
Stuff the masala stuffing in the brinjal and the potatoes.
Making the undhiyoo
You can slow cook it in a thick bottomed kadhai or a vessel I use pressure cooker to make this.
Heat 1/2 cup oil in a pressure cooker vessel ,add 1/4 tsp hing/asafoetida.
Add the stringed beans the valor and surti papdi and the fresh tuver .
Saute for 2 to 3 mins.
Add the sweet potato and the purple yam and saute.
Also add the remaining coconut masala.
Then add 1tsp chilli powder ,1/2 tsp coriander cumin powder ,1/4 tsp turmeric powder and  1 1/12 cup water mix well .
Now arrange the stuffed vegetables and the muthia over this.
Close the pressure cooker with the lid and cook for 2 to 3  whistles.
Allow the steam to escape before opening the lid .
Gently mix the with the spatula.

garnish with fresh grated coconut and chopped coriander .
serve with pooris.

waffles recipe

Waffles are Classic Breakfast/Brunch dish  popular all over the world .Waffles are either drizzled with Maple syrup and served with a blob of butter or with chocolate sauce and some chopped fruits. I prefer the one with nutella which I am a sharing today .
Fluffy and light inside golden outside with crisp edges these Waffles are absolute delight.

No more buying box waffle mixes .This recipe is fail proof and gives you fluffy centered and crispy edges waffles.Using basic pantry ingredients you can make the most amazing waffles in the comforts of your home and make your loved ones happy.
Enjoy hot waffles with maple syrup or lots of nutella with choice of chopped fruits and some nuts or chocolate chips and your kids will just love them..
1 cup flour
1 egg*
3/4 cup milk (room temperature )
1 tsp baking powder
3 tbsp powdered sugar
1/4 cup melted butter
1 tsp vanilla extract
1/4 tsp salt if using unsalted butter
easy waffle,belgian waffle

  • Sift flour with baking powder and keep aside
  • In a bowl mix sifted flour and powdered sugar
  • Add egg ,milk, melted butter vanilla essence and whisk to a lump free batter
  • Preheat the waffle maker and brush some  butter or oil .
  • Pour the batter and close the waffle maker
  • Cook until golden brown ,it may take around 6 to 8 minutes.
  • Serve hot  drizzled with maple syrup a blob of butter /Chocolate sauce or nutella topped with your favourite fruits.

*For eggless waffle substitue egg with buttermilk ..just add  1 tsp vinegar or lime juice to the mix and set aside for 10 min it will curdle then add to the dry mixture and mix tk a lump free batter.
Use milk at room temperature if using cold milk make sure the melted butter is not too warm else the butter will harden up as the chilled milk is poured .

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