Pot Luck Feast and a pseudo Godavari Mutton Fry Recipe

We went to a potluck dinner at a friend's house which really was a feast!  We frequent a local restaurant  "Godavari" in Woburn, which serves a mouth watering Mutton Fry as an appetizer.  Since I like it sooooooo much, I decided for the potluck, that I would scour the web to find a recipe similar to the restaurant mutton fry dish.

I found a Kerala recipe which is a Nadan Erachi Fry.  I followed the recipe, however, made a few changes so it would be more of a Sri Lakan/Kerala fry!   If you want to try the authentic Kerala recipe here is the link to the recipe www.spicychilly.com,  Bharathy from Tamil Nadu has other great recipes on her blog. 

Mutton aka Goat meat while popular in India and Sri Lanka, may not be the choice of meat in the US.  So if you haven't tasted goat meat, it is time to explore.

Today's recipe is something I tried with variation to the original recipe and it turned out to be pretty close to the Godavari mutton fry.  I made it in four pounds of goat meat which served about 15 guests.  The recipe below is for 1lb of goat meat. 

Ingredients

1. Goat Meat 1lb
2. 1/4 cup of water
3. Onions finely chopped - 4 tbsp.
4. Mustard seeds - 1/2 tsp
5. Cardomoms - 3 or 4
6. Pepper powder - 1 tbsp.
7. Sugar - 1 tsp
8. Green chillies slit - 3
9. Curry leaves 2 sprigs
10. Ginger Garlic paste - 2 tbsp. ( I generally use fresh G&G and pound in a mortar and pestle) 

To Marinate:

1. Ginger Garlic Paste - 1 tsp
2. Vinegar - 1 tbsp.
3. Onions finely chopped - 4 tbsp.
4. Coriander power - 1 tsp ( I freshly grind my coriander, but you can buy it at an Indian store)
5. Red chilly powder - 1 tsp ( I used Kasmiri chilly powder)
6. Garam masala powder - 3/4 tsp (I make my own, Sakthi brand in an Indian store is pretty good)
7. Turmeric powder - 1/2 tsp
8. Pepper powder - 1 tbsp
9. Curry leaves
10. Salt to taste

Method:

•  Cut the mutton into small cubes, wash and drain.  Marinate using the ingredients noted under marinate, and let it stand for about 30 minutes

• Once marinated, add 1/4 cup of water, cover and cook for about an hour.
• Heat oil in another pan and splutter mustard seeds, followed by the onions and ginger and garlic.  In a couple of minutes add green chillies and curry leaves.  Saute until the onions are softened and starts to brown.

• When the meat is cooked ( if there is a lot of gravy, open the lid for the water to evaporate), add to the onion mixture.  You will see the gravy thickens and the onion mixture with the masala gets coated.  Keep stirring for another 3 - 5 minutes.
• At this point, add the sugar and if needed additional pepper powder and garam masala.
• Roast until it is dry and enjoy!

Coffee Morning & a Recipe

We were at a friends' house for an early Sunday dinner (by the way my friend could be a Sri Lankan version of Martha Stewart) and decided to call another friend to verify facts (actually wanted to know someone's age)!  The friend suggested that I make a recipe that I had mentioned in one of our conversations as she wanted to taste.  So a coffee morning was scheduled, the few friends at the dinner was free to come over. 

Here are some pictures of preparation and a recipe for the 3 layer sandwich.

Coffee mugs and glasses...check.



 

Flowers check...

 

 

 

Food check...

 



RECIPE

3 Layer Sandwich aka Rainbow Sandwich

 

This sandwich is a crowd pleaser, every girl needs a "go to" recipe in her arsenal!  This is a sandwich you can make ahead, so you will still have time to whip your house into shape.

I generally make this sandwich for a party to serve around 25 guests.  Therefore, you may want to adjust the quantity.

Ingredients:

• Bunch of beetroots (around 6)
• Packet of Carrots (around 7)
• Ice Berg Lettuce (1 large)
• Cream Cheese (4 packets)
• Vinegar, Mustard, Butter, Salt & Pepper to taste
• 3 to 4 loaves of Pepperidge Farm thinly sliced sandwich bread (this is the best bread to make this sandwich)

Instructions:

1. Cook Beetroot and Carrots separately in boiling salted water - Do not over boil, it needs to be a little tender
2. Once cooked grate the beetroot and carrots separately and put into separate bowls
3. Thinly slice the Ice Berg lettuce and keep in a separate bowl
4. Add 1 packet of Cream Cheese, Salt and Pepper to each bowl and mix with the vegetables
5. For the Beetroot mixture, add vinegar may be about 2 tablespoons and mix
6. For the Carrots, add 1 tablespoon of mustard and mix

Note: the extra cream cheese can be used based on need as you want a creamy consistency to spread. 

Now to assemble the sandwich!

- in a bowl put 1 stick of butter and soften ( I microwave for about 20 seconds)
- Add 1 teaspoon of Mustard, 1 Tablespoon of Vinegar to the softened butter and mix
- I generally make a few sandwiches at the same time
- Lay about 8 slices of bread and butter the bread
- take one tablespoon of Beetroot mixture and spread it on the bread
- Lay another slice of bread on top of the Beetroot and butter
- Spread the Carrot mixture (1 tablespoon) and put another slice of bread on top
- Spread the Lettuce mixture (1 tablespoon) and cover the sandwich
- Once assembled I cut the edges and cut into 4

Enjoy!

Pappa's Kitchen - where the magic happens!

While in NYC again with our sons, they mentioned a foodie blog that our very good friend's son in law had started.  It so happened, our good friend was also in NYC on a business trip.  We met up with our friend, who is now living in St. Thomas, and her daughter's family.  The young couple and the kids are the cutest family ever.  I always admire the wisdom and talent they have at a  young age in partnership, parenting, entertaining, having fun and of course professional achievements.

Asim is an excellent cook and the blog speaks for it self.  His captions are a must read!

http://www.pappaskitchen.net/

Dharshi's Pasta Recipe

When my friend visited from London, she offered to make a pasta dish.  I like spicy food; therefore, I was a little skeptical of the pasta recipe.  She bought cheese that I've never heard of  and only wanted first cold pressed olive oil!  I thought to myself "who does she thinks she is...Emeril's sister".  Little did I know that this pasta recipe would be a big hit.  I make it regularly as this one dish of pasta suffice for lunch or dinner.

Ingredients:

One packet of pasta Elbows (16 oz)
3 or 4 oz of Baby Spinach (chopped)
3 or 4 oz of Sun Dried Tomatoes (chopped)
8 oz of Halloumi Cheese (found it in Whole Foods)
2 cloves of Garlic
1/2 teas sp of Black Pepper
1 table sp of Red Pepper flakes
1 1/2 table sp of Balsamic Vinegar
6 table sp of First Pressed Olive Oil
Salt to taste (I put 1/2 table sp of salt)

Method:
Saute chopped Spinach and mix it with the chopped Sun Dried Tomatoes.  In a mortar and pestle pound the Garlic, Black Pepper, Red Pepper flakes and salt.  Mix it with the Spinach mixture.  To the mixture pour Balsamic Vinegar and Olive oil.  Slice the Halloumi Cheese and fry in a dry frying pan (you don't need oil).  The cheese has to turn golden brown on both sides.  Remove the cheese, and chop it before adding it to mixture.  Boil the elbows (follow direction on packet) and mix it with the mixture.

You can eat it cold or in room temperature.

Date Cake Recipe

I know it is not much to look at, but trust me it tastes good...so my friends say!  I have had sooooo many people ask for The Date Cake recipe that I decided to post it here.  So here it is:

Ingredients;

1 lb Chopped Dates
3/4 cup warm water
1/2 lb. Sugar
7 oz Chopped Cashew Nuts (pulse in a food processor)
2 teas spoon Vanilla
5 Eggs
6 oz Butter
6 oz Flour
1 1/2 teas sp Baking Powder
1 teas sp Bicarbonate of Soda (Baking Soda)

Method:

Soak the dates in water with the baking soda for a couple of hours.  Cream butter, sugar and then add eggs (tip- I usually beat all the eggs and pour it into the creamy mixture) and mix.  Fold in the flour and baking powder.  Add vanilla, dates mix and chopped cashew nuts and mix it in slow speed setting .  Bake in a hot oven at 350 degrees for 45 minutes.