Recipes for Cook

Showing posts with label simple. Show all posts

Saturday, April 19, 2014

Mutton Kuzhambu Simple Mutton Curry

Mutton Curry

Ingredients

Mutton( goat) pieces- 1/2 kg

Small onions/ Shallots- 100 gm

Tomato chopped- 3 nos

Ginger and Garlic paste- 2 tsp

Red chilli powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp

Cinnamon stick- 2"

Cloves- 6 nos

Sombu/ Fennel seeds- 1/2 tsp

bay leaf- 1

Curry leaves few

Oil- 3 tbsp

Salt to taste

Mutton Kuzhambu

Method

Heat oil in a pressure pan when hot add cinnamon, cloves, sombu and bay leaf, fry for few secs. Add chopped onions and fry until onions turns transparent. Then add the tomatoes, ginger and garlic paste, red chilli powder, turmeric powder and coriander powder. Fry the masalas till the raw smell leaves. Now add the mutton pieces to the pan, fry for few more mins and add 2 cups water and required salt. Cover the pan with lid and pressure cook mutton curry for 4 whistles or for 20 mins on medium heat. Garnish with curry leaves and serve. This simple mutton gravy goes with hot steamdd rice, idli, dosa, chapati, appam etc

Simple Mutton Curry

Monday, January 27, 2014

A Simple Beef Pot Roast with Prep Cook Ragout

This delicious Beef Pot Roast video recipe is dedicated to all you hungry prep cooks out there. In a restaurant kitchen, real diner breaks are more theory than practice.

There is often not enough time to get everything done, and you cant really tell the chef that you didnt get around to dicing the mushrooms because you were enjoying a nice leisurely supper.

Its not that you starve; someone is usually assigned to cook a "family meal," as its referred to. Leftovers are pulled together and laid out buffet-style to grab when you have a chance. This thankless job is normally done by the youngest cooks, who gain valuable experience, as well as learn profanity in several languages as the results of their labors are critiqued by the older line cooks.

Prep cook ragout or ragu, is what I call the stewed vegetables that are leftover from the making of stocks, sauces, or from roasting meats. This soft, cooked-to-death "mirepoix" (onions, celery, carrots) is the last resort "family meal" side dish of the "in the weeds" apprentice.

Here, however, these same vegetables make for a really nice topping to our simple, but comforting beef pot roast. Beef, mirepoix, butter, rosemary, salt and pepper…now, thats a recipe any busy prep cook would love. Enjoy!

Ingredients:
Beef Chuck Pot Roast (about 3 1/2 pounds)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 tsp dried rosemary
2 tsp salt
1 tsp black pepper
1/2 stick butter