Sara Dhanani

Archive for the ‘Week night meals’ Category

Shrimp Masala

In Curries, Week night meals on October 24, 2010 at 11:30 pm

INGREDIENTS:

* 1 lb shrimp, peeled and De-veined

* 1 red onion, finely chopped

* 1 tsp. garlic paste

* 1 tsp. ginger paste

* 16 oz can of pureed tomato

* 1/8 tsp. turmeric powder

* 2 tsp. cumin powder

* 1/2 tsp garam masala powder

* 1 tsp. chilli powder

* 1 tsp. coriander powder

* 1 tsp black pepper

* 1 tsp. salt or to taste

* 1 tsp. lemon juice

* Cilantro/coriander leaves

* 4 tbsp. oil

INSTRUCTIONS:

1. Heat oil in a non-stick frying pan or a heavy bottomed pan. Fry the onions till they are translucent, then add ginger and garlic, cumin and coriander powders and fry the masala and onions for five minutes on medium heat. Add the pureed tomato and fry for 3-4 minutes.
2. Add chilli powders, black pepper and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Now add shrimp to the pan with the masala and continue cooking till the oil separates at the edges.
3. Stir occasionally to let the shrimp blend well with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.
4. Serve with rice or chappati/naan bread.

Beef Chilli

In Favorite Recipes, Week night meals on October 14, 2010 at 12:46 am

Beef Chilli

Servings: 4

  • 12 oz lean beef, prime grade
  • 4 tbsp soy sauce
  • 1 tbsp rice wine
  • 3 tsp cornstarch
  • 3 tbsp vegetable oil
  • 1 large onion, sliced into thin strips
  • 8 crimini mushrooms, sliced into thin strips
  • 1/2 tsp black pepper
  • 1.5 tsps brown sugar
  • salt (optional)
  • crushed red pepper flakes

Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 1 tbsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 3 tbsp water and 1 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Carefully, stir meat. Transfer to a plate.

Add remaining 2 tsp of oil to wok, add onions and cook about 2 minutes, untill the onions are translucent and golden brown, but soft. Add mushrooms and cook for 2 mins. Return beef to the wok, add the sauce, brown sugar and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Serve with brown rice.