Roasted pork ribs with stir fried vegetables

 Love, love and love pork in any form and in any shape. I cannot stop myself from overeating every time somebody puts it in front of me. The recipe I am sharing today is so sinfully delicious that my husband often refers it as heavenly. The overnight marinating makes the pork so succulent that it actually falls off the bone and it hardly takes any hard work from your part.

Ingredients                                                           Serves 4

Pork ribs -  4  (one per person)

For the marinade

Barbeque sauce – ½ cup

Garlic pods – 4 to 5 (crushed)

Red chilli powder -1/2 tsp

Dried thyme – ½ tsp

Olive oil – 1tsp

Salt- as per taste

Pepper powder- ½ tsp

 For the vegetables

Carrot – 1 cup (cubed)

Cabbage – 1 cup (cut in squares)

Capsicum- 1 cup (cubed)

 

Oil for frying - 1 tbsp

 

1.    Wash and dry the pork ribs. Put them in a zip bag. Now add all the items of the marinade in the zip bag along with the ribs and mix well with your hands. Seal the zip bag and leave it in the fridge overnight. It is as simple as that.

2.   Take the marinated pork ribs out from the fridge and bring it to room temperature.

3.   In non-stick pan seal off the pork ribs on both sides till they start changing colour.

4.   Put the pork ribs on a baking tray and roast in an oven at 220 degree for almost 30- 45 min. Turn sides in between. Season with salt.

5.   Take out the pork ribs and set aside. Don’t throw away the lovely juice from the pork ribs that are left on the baking tray.

6.   Heat one tbsp oil in a pan and put all the vegetables and stir fry for 4 to 5 mins.

7.   Now add the juice from the pork ribs in the pan. Sauté till the vegetables are cooked enough but ensure they do not lose their crunch. Season with salt and pepper.

8.    Now place the roasted pork ribs along with the vegetables on a plate.

 You can also serve this dish with a generous helping of French fries or mashed potatoes.

 

 

 

 

 

 

Green peas with soyabean nuggets

This is everyday cooking just tried to make it nutritious and tasty. The ingredients are easily found in every Indian kitchen. Soyabeans are the most inexpensive source of protein and is a good option for vegetarians.

 Ingredients

 Soyabean nuggets – 200 gms

Green peas – 100 gms

Onion – 1 chopped finely

Garlic – 1 tbsp chopped finely

Ginger – ½ tbsp chopped finely

Dried fenugreek leaves (kasuri methi) -   handful

Red chilli powder – 1 tbsp

Turmeric – ½ tsp

Tomato puree – 3 to 4 tbsp

Coconut milk -  1 to 2 tbsp

Salt – as per taste

Sugar – a pinch

Garam masala powder – ½ tsp

Oil- 2 tbsp

 

1.    Wash and soak the soya nuggets in water for 10-15 mins.

2. Heat oil in a pan and add the chopped onions. Saute till they turn translucent.

3. Now add the chopped garlic and ginger to the onion. Fry for some time and then add the tomato puree.

4. Add turmeric and red chilli powder to the pan along with a few crushed leaves of fenugreek. Add salt and continue to stir till the oil separates from the sides.

5. Now add the green peas and soya nuggets to this spice mixture and ensure that the nuggets are coated in the masala.

6. Once the peas and the nuggets are cooked in the masala, add the coconut milk and mix well. Add sugar, garam masala powder and fenugreek leaves to the curry. Give it a good stir and take it off from heat.

 

You can completely dry of the gravy or keep some .It tastes good both ways.

 

Turai (ivy gourd) with mixed nuts and coconut

This recipe is again from my mother’s kitchen. This was my brother's favourite as were growing up and I think it still is.

 Ingredients

Turai- 500 gms

Coconut grated – 150 gms

Cashews chopped – handful

Kishmish(sultanas) – handful.

Turmeric- ½ tsp

Red chilli pdr – ½ tsp (as per taste)

Ginger paste – ½ tsp

Cumin – ½ tsp

Salt – as per taste

Sugar – a pinch

Oil

 

1.    Wash and peel the rough edges of the gourd or turai. Cut it in half lengthwise and then thinly slice the halves.

2.   Heat oil in a kadai and add the turai. Stir fry for sometime and add turmeric and salt. Keep on stiring till all the water from the vegetable dry up.

3.   Add cumin, red chilli powder, ginger paste to the vegetable one after another and keep on frying.

4.   Now add the grated coconut, cashews and kishmish to the vegetable. Add sugar and saute for another few minutes and take it off from heat.

 

Serve hot with rice or roti.

 

 

 

 

 

 

 

 

 

 

 

Hing ke samose or shingara

Samosas or shingara as we call in bengali, are an integral part of every Indian home and I absolutely love having them. My mom makes the most wonderful samoses with cauliflower and potato stuffing. Another place that I remember serving crispy and yummy samoses with ginger chutney was in Binnaguri. When I was working in Kolkata a small shop in Mirza Galib Street used to serve one of the best hing (asatifoetida) ke samoses. I have tried to recreate those samoses with help from my mother and it came out quite tasty.

Ingredients

For the stuffing

Boiled potato – 4 to 5

Peas – handful

Ginger- 1 tsp (crushed)

Asafoetida (hing) – a pinch

Green chillies – 1 tsp (chopped finely)

Black pepper - a pinch

Sugar – pinch

Ghee or clarified butter – 1 tsp

Salt – as per taste

For the dough

Flour – 2 cups or 300 gms approx

Baking powder – 1 tbsp

Oil – 10 to 15 ml

Salt – as per taste

Water -  as per requirement.

 It is better to do the stuffing first so that the mixture cools down before we put it in the dough.

1.    Heat little oil in a fry pan and add crushed ginger alongwith the hing. Be careful that they don’t burn.

2.   Add the boiled potatoes and the green peas. Saute for some time.

3.   Now add salt, green chillies, pepper, sugar one by one to the potato mixture and continue to saute them.

4.   Once the peas have softened turn off the heat and sprinkle ghee over the mixture. Leave it aside to cool down to room temperature.

5.   For the dough, mix baking powder and salt in the flour. Now add oil little by little to the flour. Keep on mixing with your fingers till it resembles sand grains. Now add water to this mixture and shape it into a soft dough. Keep this dough in the refrigerator for half n hour. This will make it easy to roll.

6.    Now divide the dough into equal portions and roll out into round shapes (14cms long approx). Do not roll out the dough too thin. Cut the rolled out dough into equal halves. Each half makes one samosa.

7.   Now take both the edges of cut strip of the dough and shape it like a cone and join both the ends using little water. Fill the stuffing in the cone and seal the mouth of the samosas again with little water.

8.     Deep fry them in sufficient oil till they turn golden brown.

9.   Serve hot with tomato sauce or chutney.

 

 Tip: To enhance the flavour of hing in the samosas you can add little hing to the water when you are mixing the dough or when you are sealing the edges.

 

 

 

 

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Strawberry & pomegranate mousse

Strawberry & Pomegranate mousse

Friendship is a process of knowing the other person which may sometimes happen instantly over a cup of coffee or it may take a few days or years. But whatever it maybe, once you are friends it really does not matter whether you have not spoken for days or not met them for years. You are on the same page as soon as you meet or as soon as you speak. It is indeed heart warming and brings such joy that cannot be explained in words. Yesterday, I had such a warm and glowing evening with old friends as we walked down the memory lane over strawberry & pomegranate mousse....

Ingredients

 Eggs -  3

Cream – 100 ml

White chocolate – 120 gms

Castor Sugar – ½ cup (as per taste)

Strawberry crush

Pomegranate kernels – 1 cup

 

!. Whip the cream till it gets to soft peaks while adding sugar to it.

2. Separate the whites and the yolks. Now whip the eggs whites till they come to soft peaks and set aside in a cool place.

3. Melt the chocolate on a double boiler and add the egg yolks and whisk thoroughly with melted chocolate.

4. Now mix the whipped cream with the egg whites with a spatula very gently. Be careful of not over doing it.

5. Now add the chocolate and egg mixture to this along with a few spoons of strawberry crush.

6. Now in a glass or mould put a layer of pomegranate kernels .Top it with a layer of strawberry crush. Now add few scoops of the mousse and top the glass again with some pomegranate kernels and strawberry crush.

 

Tip: If you are having problem with the mousse setting you can add gelatine to the whipped cream.

 

 

 

 

 

 

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