Category: Mains

Posted in Mains

Breaded Pork Loin Steak with Fried Egg

Posted on by Manisha’s Kitchen

  • Breaded Pork loin steak with Fried Egg

Early versions of this amazing dish were developed in China where Pork is a popular protein. Breaded Pork is a well established dish in western countries, especially in the United States, but different versions of the dish are popular around the world.

Ingredients:

  • pork loin Steak (10 Ind).
  • Eggs for fry (10)
  • Eggs for beating (8)
  • plain flour ( one cup)
  • Breadcrumbs (one cup)
  • oil ( 150ml)
  • fresh parsley (40 gm)
  • salt
  • smoked paprika (2tbs)
  • garlic powder (2tbs)

portion: 10

Approximate time: 25 to 30 minutes.

Oven temperature : 180 C

STEP BY STEP RECIPE:

  • Remove any excess fat from loin Steak.
  • Take the four trays; one for loin Steak, one for plain flour, one for beaten egg and one for breadcrumbs.
  • Add smoked paprika, salt and garlic powder in the flour tray and mix it well.
Loin Steak, plain flour, beaten egg, Breadcrumbs.
  • Bat out Pork Steak to resemble escalope.
  • Pass the Pork through flour, egg wash and breadcrumbs.
  • Pass the Pork through Flour, Egg wash
  • Pass the pork through Flour,Egg wash and breadcrumbs.
  • Then place all the breaded Pork chops in a tray.
Flour then egg wash then breadcrumbs.
  • Place oil in a pan and heat.
  • Seal Pork Steak on both sides till golden brown.
Seal Pork Steak on both sides till golden brown.
  • After that place all pork steaks on oven tray and pass through oven to finish off the cooking process. Oven temperature required is 180C. Gas mark 4.
  • After 8 to 10 minutes remove pork from the oven and check it has reached required core temperature.
  • Fry eggs as per portion.
Fried egg
  • Plate up by placing fried egg on top breaded pork steak and garnish with lemon and parsley.
Breaded loin Pork Steak serve with lemon and parsley

Posted in Curries, Mains

HOT AND SPICY PUMPKIN BHAJI

Posted on by Manisha’s Kitchen

Pumpkins originated from Central America over 7,500 years ago. Now it’s all over the world. Seasonally, pumpkins are harvested in October. In the uk and US, pumpkins are best known for carving on halloween. However, you can also make many types of dishes from it; for example pumpkin soup, pumpkin pie and many more. In India, particularly in our village Pangra near Akola, we traditionally make spicy pumpkin bhaji every year for our festival, Dasara. This is not just for our family but we also make lots of pumpkin bhaji for all the villagers and invite them for dinner. This is called ‘Pangat’. Here we usually serve pumpkin bhaji, chapati, rice, dal and sweet. So I would like to share the recipe for our authentic, delicious Hot And Spicy Pumpkin Bhaji. I hope you enjoy it !!!

INGREDIENT’S :

  • Pumpkin 1kg.
  • Green chilli 200gm
  • Garlic 200gm
  • cooking oil 20ml
  • turmeric powder 1/2 tsp
  • Whole mustered 1/2 tsp
  • Whole cumin 1/2 tsp
  • salt as per your test.
  • fresh coriander for garnish

Prep time : 15 minutes.

Cooking time : 30–40 minutes

Serves : 6 — 10

STEP -BY -STEP- RECIPE :

Diced pumpkin, Garlic and Green Chilli.

first of all grab all the ingredients. These are the main ingredients which is you can see in this top picture.

Diced pumpkin.

wash the pumpkin out side, then cut into half . Take out the seeds properly and diced the pumpkin size around 4cm . Diced them all. All diced peaces washed them again.

Take the green chillis wash properly. Peel the garlic cloves.Crush them all as a big particle.

Make sure don’t make the paste. After that take the deep pan. Add some oil and heated on a medium heat.

Add the whole mustered and whole cumin. When’s it crackle, add crushed chilli and garlic. Add some whole green chillis as well. Fry at list 1-2 minutes. Make sure don’t fry too much or burn the garlic and chilli. After 2 minutes add turmeric powder and salt. Mix them well and cover the lid for 10 minutes. When’s the water releases Add half cup of another water mix well and cover the lid cook at list half an hour.

Hot and spicy pumpkin bhaji

When’s it cook garnish with fresh coriander and Serve with chapatti , rice and yoghurt Raita and enjoy your meal.. !!!

Some tips: I would like to suggest you can manage spice level as per your test.

This is our original authentic recipe which is we can use lots of chillis and garlic make it very testy and very hot & spicy.

Posted in Mains

Vidarbha style Hot and Spicy “PATODI”

Posted on by Manisha’s Kitchen

I am really happy to share the recipe of my favourite Vidarbha dish, patodi in spicy gravy, which is tremendously tasty. In India many people cook different versions of this dish in different states and is usually made in villages. There are two main ways in which patodi is made:

1] Steam patodi into the gravy.

2] Cook raw patodi in gravy.

I am going to share the recipe of the second one. In my mother’s village Tarani in Beed district in Marathwada, my grandma used to make authentic steamed patodi which was very tasty. This recipe was then passed down to my mother which inspired my take on the dish. After my marriage when I came to my village, Pangra in Vidarbha, I created my new and improved version. Here I am going to share my recipe….

  • Spicy patodi
Delicious patodi

INGREDIENT’S:

  • Besan 1cup
  • onion two
  • Garlic
  • coriander powder 2 tablespoons
  • cumin powder 2 tablespoons
  • cumin seeds
  • turmeric powder half teaspoon
  • red chilli powder according to your test
  • salt
  • cooking oil
  • Garam masala [fresh roasted spices or any ready made] 2- 3 tablespoons.
  • prep time: 15 minutes
  • cooking time 45 minutes
  • serves: 4-6
  • Special note: spice or thickness of the gravy can be adjusted to your preference by adding more or less chill powder and less or more water in a gravy when cooking.

step-by-step recipe:

Making patodi:

Take one cup of Besan (gram flour) add some salt, half spoon cumin seeds, pinch of turmeric powder and half spoon chilli powder. Mix well all together add some water and make a thick dough. Keep this aside for a while and start to make gravy.

Making Gravy:

Chop the onion and roast slightly in the pan.

Add garlic and coriander with the roasted onion and make a paste in the grinder.

Take some oil in the deep pan and add the paste and other spices: red chill powder, coriander powder, cumin powder, turmeric powder and garam masala. Fry for 5 to 10 minutes until it browns. Add hot water.

Now take the dough which we made for patodi earlier. Roll on a flat surface and make small diamond shaped pieces. These are called raw besan vadi. After that put all the pieces into the gravy and cook for at least 30 to 40 minutes.

close the lid and cook at list 30 to 40 mins. When the patodi is cook served with rice, naan, Bajari or Jewar roti and salad and enjoy with your family and friends.

Posted in Curries, Mains

Aromatic Lamb Bhuna

Posted on by Manisha’s Kitchen

Lamb Bhuna originates from the Bengal region of India and is a hot thick curry made from fresh spices. I first started making this dish whilst working at a previous job and quickly fell in love with it, tweaking the recipe slightly in order to make it my own.

Aromatic Lamb Bhuna

so here’s what you need to make this aromatic lamb bhuna.

Ingredients for Lamb Bhuna

For the fresh masala:

  • 10 – 15 black peppercorns
  • 8 -12 green cardamom
  • 6 – 10 cloves
  • 4 – 6 tablespoons white poppy seeds
  • 2 small sticks cinnamon
  • 4 -6 tablespoons whole cumin
  • 4 – 6 tablespoons whole coriander seeds
  • half cup dried coconut
  • whole red chilli (amount is optional)

For the curry paste:

  • 5 large onions
  • small bunch of coriander (chopped)
  • 10 cloves of garlic
  • ginger
  • salt to taste
  • 1 – 2 tablespoons red chilli powder
ingredients for aromatic lamb bhuna
  • Prep time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Serves: 6 – 8
  • Special notes: Both the spice and thickness of the curry can be adjusted to your preference by adding more or less chilli powder and less or more water to the pan when cooking.

Step-by-step recipe

For the fresh masala:

  • First of all, lightly roast the whole spices on a pan.
lightly roast the whole spices
  • Once roasted grind it to a powder and keep it to one side.
Grind the mixture to a powder

For the curry paste:

  • Roast the sliced onion, garlic, ginger and coriander until it starts to brown.
Roast onion,garlic,ginger and coriander.
  • Add the mixture to a blender to make a paste.
  • Add some oil to a large pan and, when hot, pour in the paste. Once the paste turns brown add the whole spices masala powder, salt and chilli powder (to taste) also add some whole red chilli’s . Stir well.
Add the Red chillis and onion, garlic, ginger, coriander paste.
Add fresh whole spices masala powder.
  • After that add Lamb or (mutton) and stir well. After 5 mins add hot water and cook well till the lamb becomes tender. Bhuna curry is supposed to be thick so don’t add to much water.
Add lamb or mutton.
Add hot water.

Serving suggestions: When all is ready place the curry in to the serving dish and garnish with coriander. Serve with rice, naan or chapati and enjoy Aromatic Spicy Lamb Bhuna.

Enjoy your Lamb Bhuna.
Posted in Mains

Splendid Spaghetti Bolognese

Posted on by Manisha’s Kitchen

Spaghetti is a healthy and very delicious dish. Not just only in Italy but it is famous around the world. I love Italian fresh herbs and various types of ingredients which makes this dish splendid and flavour full. Spaghetti is one of my favourite dishes as it is simple to make and gives you a nutritious meal. When I came to England in 1999 I learned this recipe from my in-laws. I started to make different versions of the dish and tried to learn different Italian dishes. Now i’m a spaghetti lover. So my aim is to make you fall in love with Spaghetti Bolognese!!! “Squistito”. “Delizioso”!!!

Splendid Spaghetti Bolognese

so here’s what you need to make this splendid spaghetti bolognese.

Ingredients for Spaghetti Bolognese

  • 500g of spaghetti
  • 500g of mince (lamb, chicken or beef)
  • 300g of mushrooms
  • 400g peeled tomatoes
  • 300g passata
  • 2 to 3 green capsicums
  • 2 small onions
  • 10 cloves of garlic
  • Mixed Italian herbs
  • Parmesan cheese
  • Fresh basil leaves
  • Olive oil
  • Black paper
  • Salt
Ingredients for spaghetti bolognese
  • Prep time: 15 mins
  • Cooking time: 30 mins
  • Serves: 4 to 6
  • Special notes : Vegetarians can substitute the mince with soybean mince.

Step- by-step recipe

  • Begin by boiling some water in a saucepan and add a teaspoon of salt. Add the spaghetti to the water and allow it to cook.
Boil the spaghetti
  • Meanwhile, fry the mince on a pan until all the fat has separated. Once it has separated, get rid of the fat and keep the lean mince aside.
Separate the fat from the mince
  • Start frying garlic and onion in olive oil and then add some mixed Italian herbs. After about 30 seconds, add the green capsicums and mince.
Cook the garlic, onion, capsicum and mince together.
  • Pour in the chopped tomatoes and passata and mix in well. Allow this to cook for 10 minutes.
Pour in the passata
  • Add in the mushrooms and basil leaves. Mix it in well and let it simmer.
Add the mushrooms
  • Once the spaghetti has cooked, drain the water and put the spaghetti in a separate dish.
Drain the water
  • Pour a little bit of olive oil on the spaghetti to ensure that it doesn’t stick together.
Pour some olive oil onto the spaghetti
  • Add pepper to taste in the bolognese sauce.
Add pepper to taste

Serving suggestions: You can serve this dish with the spaghetti and bolognese sauce separate or mixed together. This dish dish tastes even better when topped with parmesan cheese.

Posted in Mains

Marathwada Style Brinjal Curry ( Wangyachi Bhaji)

Posted on by Manisha’s Kitchen

Brinjal is a much loved vegetable in India and is used in a variety of foods all over the country. My favourite whilst growing up in Marathwada was the authentic brinjal curry made in my mother’s village. I would visit there almost every holiday and this amazing curry would be one of the first things on my mind. My recipe uses fresh masala, leaving it hard to tell that the dish has not been prepared in the depths of Maharashtra. This differentiates the curry from the bland food served at the local takeaway and gives you a true taste of Marathwada.

Marathwada Brinjal Curry

So here’s what you need to make this mouthwatering curry.

Ingredients for Brinjal Curry

  • 1 kg small brinjals
  • 3 medium sized onions
  • 6 cloves of garlic
  • 2 tbsp chilli powder
  • 1tbsp coriander seeds (dhana whole)
  • 1 tbsp cumin seeds (jeera)
  • 2 tbsp ground coconut
  • 2 tbsp white poppy seeds (kaskas seeds)
  • Garam Masala(any brand)
  • salt
  • cooking oil
  • fresh coriander
Ingredients for Brinjal Curry
  • Prep time: 10 mins
  • Cooking time: 30 mins
  • Serves: 6 people
  • Special Notes: You can add chilli powder according to your test on how spicy you want the dish to be.

Step-By-Step Recipe for Brinjal Curry

  • Thoroughly wash the brinjals. Then, score them with a knife about half an inch deep twice at perpendicular angles and set them aside for now.
Score the Brinjal at perpendicular angles.
  • On a hot pan, roast the cumin and coriander seeds along with white poppy seeds and coconut for just over a minute. Then remove the contents of the pan And place it in a separate dish. Now put the onions on the heat.
Roast the coconut, cumin, coriander and white poppy seeds
Cook the onions until they are slightly brown
  • While the onions cook, grind the roasted contents into a fine powder and then place it aside.
Grind the roasted contents into a fine powder
  • Once the onion has browned a little, put it in a blender and make a paste. Then add garlic and some coriander to the paste and blend again.
Make a paste using onions, garlic and coriander
  • Add some oil to the pan. Once heated, cook the paste and add chilli powder, garam masala, and salt. Mix it well and allow it to cook for around 3 minutes.
Add chilli powder, garam masala, and salt to the paste
  • After a few minutes, add the powder made of the roasted ingredients. Also add some fresh coriander. Allow this to cook for another 3 minutes.
Add the roasted powder to the mixture
  • Add the brinjals and stir them into the mixture well. Then, pour some hot water into the pan. Put on a lid and allow this to cook for 15-20 minutes .
Add the brinjals to the pan
Add hot water to the pan
  • Once the curry has cooked, finish off with a fresh coriander garnish.
Garnish the curry with fresh coriander leaves.

Serving Suggestions: best served with chapati, bhakri, rice and buttermilk

If you would like more visual assistance or details on how to make brinjal curry, please feel free to watch the video below.

How to make Marathwada style Brinjal Curry

Posted in Mains

Blissful Butter Chicken (Murgh Makhani)

Posted on by Manisha’s Kitchen

Butter chicken, traditionally known as ‘murgh makhani’, originated from North India. When making this dish, many restaurants use sugar, butter, and cream which makes the dish unhealthy. However, my recipe has more nutritional value as it doesn’t contain these ingredients.

Blissful Butter Chicken: Authentic Curries

So here’s what you need to make this delicious curry.

Ingredients for Butter Chicken

  • 800g chicken (boneless or with bones)
  • 4 tbsp tandoori masala
  • 1/2 cup Yogurt
  • 4 tsp kasoori methi (dried fenugreek leaves)
  • 1/2 cup cashews
  • 2 tbsp garlic paste.
  • 400g chopped tomatoes
  • Fresh coriander
  • Lemon juice (to taste)
  • Salt (to taste)
  • Cooking oil
  • Charcoal and Ghee for dum
Butter Chicken Ingredients
  • Prep time: 25 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Special notes: the charcoal and ghee infuses extra flavour into the curry but is not a necessary step to completing the dish.

Step-by-Step recipe

  • Firstly, marinate the chicken with yogurt, tandoori masala, salt, kasoori methi, lemon juice and oil. Once marinated, wait 10 mins or directly grill for 15 minutes.
Ensure all of the chicken is covered in the marinade
  • Let’s move onto the makhani sauce. Heat some oil on a saucepan and add the garlic paste.
Add garlic and ginger paste to the pan
  • Then add the tomato paste and leave until the oil oozes out. After that, add the kasoori methi ,one tablespoon tandoori masala and add some salt according to your test. Fry for 2-3 minutes.
Add salt to taste
  • Take the chicken out of the grill and place it in the sauce.
Place the grilled chicken in the saucepan
  • Pour in the cashew nut paste and mix well. Add some water to change the thickness of the sauce. Allow to cook for around 5 minutes and make sure to check that the chicken is cooked.
Pour in the cashew nut paste
  • This is now the optional step that adds a flavourful charcoal zing to the butter chicken. Place charcoal on an open flame so that it begins to burn. Next, take it of the heat and place it in a small bowl. Put 1/2 a teaspoon of ghee or butter on the charcoal so that smoke starts to appear. Quickly place the small bowl inside the saucepan and cover it with a lid immediately. 2 minutes should be enough for the curry to be infused with the flavour.
Place bowl in the centre of the pan and cover immediately
  • The dish is now complete. You can finish off by garnishing the curry with fresh coriander leaves.
Coriander leaves for garnish

Serving suggestions: This dish is best served with plain steamed rice or naan

If you would like more visual assistance or details on making this glorious Butter Chicken, please feel free to watch the video below

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