Dahi Bhendi (Okra)

Okra/Bhendi/Lady Fingers are my hubby’s favourite so I tried this recipe as wanted something light with bit of a tangy flavour. It turned out really good and even the kids loved the flavour. It’s a good accompaniment to eat with rice or roti. 

Ingredients:

300- 400g Baby okra 

1 tbsp ghee

2 onions, sliced finely

3 red chillies

1/2 tsp whole jeera

1/2 tsp mustard seeds

2-3 garlic pods finely chopped

1/2 inch ginger, finely chopped

6-8 curry leaves

6-8 tbsp yoghurt, beaten 

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp Garam masala

1 green chilli, slit

Salt for seasoning

Method:

1. In a pot heat ghee, fry the okra until lightly brown. Keep aside.
2. In the same pot add a little oil. Add the whole cumin, mustard seeds and curry leaves toss until it starts to splutter.
3. Add the chopped ginger, garlic, red chillies mix and then add the onions. Fry until golden.
4. Give it a stir pour in little water if it is too thick. Add cumin powder, coriander powder, turmeric and garam masala. Season as required. 
5. Pour in the yoghurt and stir well. Check for seasoning. Give it a boil and then add the okra.
6. Serve hot, enjoy with rice or roti.

Sausage Egg Boats

An easy breakfast idea perfect for the family... my kids loved these! Simple to make and it’s delicious!!

Ingredients

Frankfurters (1 per person)

Eggs (1 per person)

Maple cured bacon (4-6 strips)

For garnish 

Grated cheese

Chopped sweet peppers

Dried parsley

Pepper & Salt 

Method

1. Preheat the oven and cook the bacon until crisp on 200deg. 
2. Chop on strip of bacon and keep aside for garnish.
3. Make slits in the sausages lengthwise but leave the top and bottom.
4. In a pan fry the sausages for a bit, using chopsticks spread the slit and crack an egg into it. Sprinkle salt, pepper & cheese. 
   
   
   
5. Cover the pan for a minute, then flip it. Don’t over cook as the egg needs to be runny inside. 
6. On the serving plate place a stripe of bacon and then place the sausage egg boat. 
7. Garnish with parsley and chopped sweet peppers. Serve hot. 

Steak Cake

This year for my husband’s birthday I made him a special cake... this is perfect cake for any foodie .. he was blown away and it was a win win!!! Give this a try if your looking to impress that special someone..

Have a look at the video which gives you a peak preview 

Ingredients

The meat 

250-300gms rump steak

250-300gms sirloin steak

250-300gms rib eye steak x 2

The marinade

2-3 tbsp olive oil

Fresh Rosemary & Thyme ( you can opt for other herbs if preferred) 

1-2 tsp garlic powder

Salt & freshly crushed pepper 

Mash

6-8 large potatoes boiled

4-6 tbsp milk

2-3 tbsp butter

Garlic powder

Salt & pepper for seasoning 

Bacon Roses 

6-8 rashes of streaky bacon 

Parmesan shavings 

Red wine Mushroom sauce

1/2 cup red wine

1-2 shallots, finely chopped

1-2 garlic cloves, grated

6-8 mushrooms chopped finely

1-2 tbsp butter

Handful of dried herbs

1-2 tbsp Philadelphia cheese ( optional) 

Method:

1. Marinate the meat and keep for atleast half an hour. When choosing the cut of meat ensure it’s a bit rounded in shape as this will aid in stacking the cake more efficiently. 
   
   
   
   
   
   
2. In a separate pot boil the potatoes. Mash when they are perfectly boiled and soft. Add the milk, butter , garlic powder,  salt and pepper and mash until nice and smooth. Ensure it’s not lumpy or dry else it will cause cracks on the cake.
3. Roll each bacon strip to form a rose and secure the ends with a toothpick as shown in the picture. Sprinkle with Parmesan shavings. 
   
   
   
4. Preheat oven to 200deg. Cook the bacon in the over at 180deg for 15-20 mins until nice and crisp. Remove the toothpicks once cooled.
5. To make the sauce, add butter and dash of olive oil to a pan. Add the garlic and shallots and cook until softened. Mix in the mushrooms and herbs. Pour in the wine. Cook for 1-2 mins and then stir in the herbs and philly cheese. Cook until thickened. If the sauce is runny add a tbsp of flour which will help thicken it.
   
   
   
6. Heat a griddle pan and cook to the steaks for 1-2 minutes on either side for a nice medium finish , if you need it cooked well keep it for longer. My recommendation would be stick to medium-rare if you want to enjoy the flavours. 
7. Place a layer of mash on the cake plate, top it with a piece of steak. Add a bit of sauce and then add another layer of mash. Continue till you achieve three tiers.
8. Place the bacon roses and decorate with mint leaves.