SQUIDS (MANKIOS) RECHEADO STUFFED WITH PRAWNS

Stuffed squids are an ever popular seafood dish in Goa.  Squids are referred to as Mankios in Konkani.  Squids can be prepared in numerous ways but the hot favourite would be squids stuffed with onions, recheado masala and prawns.  This dish can be had as an appetizer or even as a side dish.  Either way, it is simply delicious.

We have never cooked squids at home.  The first time I ever ate this dish was when I moved to Goa for a short while after getting married.  I had one of my most memorable goan meals at Godinhos in Panjim – recheado squids, stuffed pomfrets, rice and prawn curry washed down with chilled beer.  What more can one ask for?       The first time I ever cooked squid was when I went down to India a couple of years ago.  The squids were so nice and fresh that I had to give it a try.  My go to person was my dear friend Cookie in Al Ain – she used to make these amazing stuffed squids.   I never had the opportunity again until recently since we don’t get the small ones in my part of the world.

When buying squids pick up the small or medium size ones; these are tenderer.  The cleaning of the squids can be quite a task; if you are not familiar with it, you could always request your fishmonger to do it for you.  You would need to retain the tentacles and the wings cause these go into the stuffing.  Stuffed squids are tender and juicy if cooked correctly.  Squids need to be either flash-fried or slow cooked.  Anything in-between makes them chewy and rubbery.   For this preparation of squid, I prefer the slow cooked method.  I have in fact used the cooker and I was very pleased with the results.

The preparation of this dish may seem daunting and a bit laborious but this is a true labor of love and worth every effort.  Do give it a try.  Even if you are not a lover of squids, this dish will surely covert you.

Ingredients:

12 small squids (4-5 inches), cleaned and washed, reserve tentacles and wings for stuffing

2 big onions, chopped fine

1 small piece of ginger, chopped fine

1 green chilli, chopped fine

2 flakes of garlic, chopped fine

5 heaped tbsp of recheado masala

¼  to 1/2 cup of finely chopped raw prawns

Squid tentacles and wings cut fine

1 medium potato, cut fine (optional)

1/2 tsp sugar

Salt to taste

1 tbsp lemon juice

2 tbsp chopped coriander leaves

3 tbsp oil

12 toothpicks

Method:

1. Clean squids separating the tube (body) from the tentacles. Discard the ink bag along with the eye, reserve the tentacles and the wings for stuffing. Remove the outer pink skin and the inner cartilage. Clean the tubes inside and outside and keep aside.

2. To prepare the stuffing : Heat a skillet on medium flame. Add 2 tbsp of oil.  When the oil is hot, add the onions, ginger, garlic, green chilli and potato and sauté until the onions turn translucent.  Next add 3 tbsp of recheado masala and keep sautéing for a couple of minutes.

3. Now add the prawns and the reserved tentacles and wings and toss with the onion mixture. Cook on a medium-high flame until all the moisture is absorbed.  Do not let the mixture burn.

4. Add the salt, sugar, lemon juice and coriander leaves and switch off the flame. Let the stuffing cool.

5. With the help of a narrow spoon, stuff the squid tubes and spread evenly until about 3/4^th Secure with a toothpick.  Ensure that you do not over-stuff the squids else they will burst whilst cooking.

6. In your cooker, heat up one tbsp of oil. Add 2 tbsp of recheado masala and sauté for a minute.

7. Next add the squids and gently toss so that they get covered with the masala. Add 1 to 1-1/2 cups of hot water to the cooker.  Close lid and add the weight.

8. After the 1^st whistle, simmer the flame and allow for 2 more whistles. Switch off the flame and let the cooker cool.

9. Open the cooker once cool, you would have a bit of sauce. Taste for seasoning.  On a high flame, let the gravy reduce to the required consistency.

10. Transfer the squids and sauce to your serving bowl.

11. Enjoy with some rice and dhal or rice and sourak.

Alternate Method (if not using cooker):

1. Steps 1 to 5 remain the same. Replace cooker with skillet.  Follow the same process but ensure to keep the lid on to avoid splutter.
2. Allow to cook for at-least half an hour for the squid to be tender. Check by pricking with a toothpick.

For a dry version to be served as an appetizer:

1. Follow the above skillet process but replace the “1 to ½ cups of water” by just a few tbsp of water at a time. Place a flat lid on the skillet and add some water on the lid to generate steam.
2. Keep checking to see that there is some moisture in the pan so that the squids cook and do not burn. This method should take around 40 minutes to an hour to get you the most perfectly cooked squid.

Notes:

• Very important not to over-stuff the squids else you will have a squid burst and a wasted effort. “Less is more” in this case.
• If you have any left-over stuffing, you can have it as a side dish or you can also add it when frying the recheado masala in the cooker / skillet prior to cooking the squids. This will enhance the flavour of the sauce.
• Squids can be cooked only two ways “flash-fried” or “slow-cooked”; anything in-between would render them chewy and rubbery.

KEEMA MATAR (MINCE WITH PEAS)

Keema Matar is a classic and a popular Indian / Pakistani dish.  This dish can be made with either beef/lamb/goat or chicken mince.  Potatoes can be added to this dish as well.  I learnt to make this dish after I moved to Dubai and was fortunate to taste various versions of this dish at either my neighbours’ or friends’ places – Hyderabadi, North Indian and Pakistani.   Even though there is a similarity in most of the ingredients, there is a distinct uniqueness in flavour in each of these preparations.

Keema Matar goes very well with Rotis/Parathas/Chapattis or even Jeera Rice.

Ingredients:

½ kg mince meat (beef/lamb/goat)

1 tsp cumin seeds

5 peppercorns

5 cloves

1 big black cardamom + 3 green cardamoms

1 piece cinnamon

1 bay leaf

2 onions, thinly sliced

2 tomatoes, chopped

2 tbsp yoghurt, beaten

1 tbsp ginger/garlic paste

1 tsp chilli powder

1 tsp coriander powder

¼ tsp turmeric powder

½ to 1 cup frozen peas

½ tsp garam masala powder

2 green chillies slit

Salt to taste

Oil

2-3 tbsp of chopped coriander leaves

Method:

1. In a pan heat 2 tbsp oil, add the cumin, peppercorns, cloves, cardamom, cinnamon and bay leaf. When these begin to splutter, add the sliced onions.  Sauté till onions are well browned.
2. Add the ginger/garlic paste and continue to sauté for about 1 minute.
3. Next add the chopped tomatoes and the yoghurt. Keep cooking till the oil separates.
4. Add the mince and the salt/chilli/coriander and turmeric powders. Stir well so that the mince doesn’t form lumps.  Cook the mince for a few minutes till well incorporated into the sauteed mixture.
5. Add 1 cup of hot water to the mince and allow to cook for a few minutes. Then add the frozen peas, the green chillies and the garam masala and cook for another 5 minutes or till dry.
6. Garnish with coriander leaves.
7. Delicious Keema Matar is ready.Serve with roti/chapatti/parathas or jeera rice.

CANNED TUNA CUTLETS

Cutlets in any form (vegetable, meat, fish) are an instant hit at our place.  Very versatile in its use – these can be had as starters, as an accompaniment to any meal or an easy sandwich filling for lunch boxes.

I am not a great fan of using canned products but I do make an exception with canned tuna, coconut milk and chopped tomatoes.  These are staples always found in my pantry.  The canned tuna comes very handy when making sandwiches, cutlets and even with pasta.  The Sealord brand that we get here is New Zealand is delicious.  My preference would be for tuna in spring water but I do use the ones in olive oil too.   The preparation of the cutlets would depend on the flavour of tuna that I am using but my leaning is more towards the plain ones in spring water; this allows me to around with the spices/ingredients.

This time I made the cutlets with the smoked tuna and it was a wise choice, it turned out very delicious and were gone in a jiffy.  The cutlets were part of a simple Sunday lunch of Kuvalo Baffad (I used chocos instead), Tomato Rasam, Tuna cutlets and a side of pickle and papad.

Ingredients:

1 can tuna (185 gms), plain or smoked

2 medium potatoes, boiled and mashed

1 tsp fennel seeds

1 big spring of curry leaves, finely chopped

1 onion, finely chopped

1 green chilli, finely chopped

1/2 “ piece of ginger, finely chopped

2 flakes of garlic, finely chopped

½ tsp chilli powder

½ tsp coriander powder

1 tbsp desiccated coconut (optional)

2 tbsp of coriander leaves

1 to 1-1/2 tsp lemon juice

Salt to taste

1 bread slice, ends removed (See Note)

1 egg

Breadcrumbs

Oil to fry the cutlets

Method:

1. In a pan heat 1 tbsp oil, rub the fennel seeds between your palms (to release the oil). Add to the pan and sauté for 30-45 seconds.  Next add the curry leaves, onions, ginger, garlic and green chillies and sauté till the onions are translucent.
2. Add the chilli powder, coriander powder and desiccated coconut and sauté for about 30-45 secs taking care not to let it burn.
3. Drain the tuna from the can. If using the tuna in oil, reserve the oil in a separate bowl.  To this oil, add finely chopped pieces of bread and allow to soak up all the flavour from the oil.
4. Break the tuna with a fork, add the tuna and the bread mixture to the pan and continue tossing to allow the flavours to infuse. The mixture needs to be dry.
5. Switch off the flame, add the lemon juice and the coriander leaves and allow mixture to cool.
6. Add the mashed potatoes and mix well. Check for seasoning.  Add salt and pepper accordingly. Leave the mixture in the fridge for about 20-30 minutes to firm up.
7. Remove from fridge and form into cutlets – shape as desired
8. Beat an egg (add a tsp of water to break up the albumin).
9. Brush the cutlets with the egg mixture and roll in breadcrumbs.
10. Keep aside for a wee while to let the coating settle.
11. Fry on medium flame till golden brown. This should be quick since all the ingredients are already cooked.  You just need the cutlets to heat through and brown.

Note:

• An alternative to using the bread slice would be to use some breadcrumbs. Mix well to absorb all the oil.
• The mixture was just right so I didn’t need to use an egg for coating the cutlets. Just rolled in breadcrumbs.
• The above recipe works well with the plain or smoked tuna. The flavoured ones like the lemon and pepper or the Thai sweet chilli would need to be prepared differently.

YUMMY CRAB CAKES USING CANNED CRAB MEAT

Wishing you all a Very Happy and Blessed Year 2015.

I have been rather  slack in the New Year – busy with the festive season et al.  I had to get my 1st post for the year out soon so chose the below recipe to be my 1st post for the year.  I had made these cakes sometime early December but didn’t get the time to put down the recipe.

These crab cakes make for a good weeknight dinner served with aioli, tartar sauce or cocktail sauce and a side of any leafy salad and some fries.  I first tasted crab cakes around 15 years ago but those were made with fresh crab meat.  I can still savour the sweetness of those crab cakes in my mouth after all these years.  Not sure why I never thought of making these previously.    I recently came across the crab meat tins in the supermarket and immediately thought of the crab cakes (guess this was sitting stored away somewhere in the recesses of my mind!!!).  The canned variety didn’t come close to the fresh crab version I had eaten previously but they sure were a good substitute.  Do give it a try.

 

 

Crab cakes crumbed and resting (before frying)

 

Ingredients:

2 tins x 170 gms each

¼ cup mayonnaise

1 egg

1 tbsp Dijon mustard

1 tbsp lemon juice

A dash of Tabasco

1 to 1-1/2 tsp Worcestershire sauce

Salt to taste

1 spring onion whites, chopped fine

¼ red pepper, chopped fine

1/4 cup chopped parsley

1/3 cup panko breadcrumbs

Extra panko breadcrumbs for coating

Oil for shallow frying

 

Method:

 

1. In a big bowl, mix together all the ingredients except for the crab meat and extra panko breadcrumbs.
2. Drain the liquid from the crab meat tins. Empty into a separate bowl and very carefully pick through for any shells or cartilage.
3. Add the crab meat to the mayonnaise mix and fold in very gently. You need to retain as much of the lumps as possible. The mix is not a very firm mix like fish cakes or any other cutlets that you may make.
4. Cover the bowl and keep in the fridge for at least one hour to slightly firm up.
5. Scoop mixture and form into lightly packed mounds.
6. Sprinkle some panko breadcrumbs on your chopping board or a plate. Lightly dredge the crab cakes in the crumbs.
7. Keep the crumbed cakes aside for about 15-20 minutes to let the panko crumbs settle.
8. Heat a little oil in a pan.  Gently place the crab cakes and fry on medium heat; 2-3 minutes a side should be plenty. You just need the crab cakes to heat thru in the centre and turn golden on the outside.
9. Serve with a side of your choice.

 

Note:

• Make sure to pick any shell / cartilage from the crab meat; it can be quite distasteful.
• Use only spring onions, do not use onions since this is not a firm mixture and the regular onions leave moisture.
• Do not overcook.
• These could also be make into mini sized cakes and served as a starter.

 

PAN-FRIED CHICKEN LIVERS SAUTEED WITH ONIONS, CAPSICUMS AND BALSAMIC VINEGAR

When you think of chicken liver, the first thought that comes to mind is a pate or a terrine. This recipe is neither; it is a yummy dish that serves as a light lunch on crostini and with a side of salad or as an accompaniment to pasta or rice.   It could also be served as a starter.  Chicken livers may not be on everyone’s list of foods to eat but I can assure you, if well prepared, this is a delicious dish.

Strange as it may seem, I loved offal even as a child – it was probably the way my mum cooked offal – always delicious; none of that smelly stuff.  I don’t recall eating chicken liver though; it was probably beef liver that we cooked at home.

I started cooking chicken liver only after coming to Auckland about 10 years ago.  Maurice loves it but the kids won’t even go anywhere near the dish.  Hence I always make a small quantity which is sufficient for the two of us for dinner and leftovers for lunch the next day.  Given that I had never cooked the dish nor seen anyone else cook it, it was a bit of the challenge especially since I didn’t know how to prepare the livers nor cook them.  The 1^st time I cooked liver, I thought I’d try a bit of fusion – Indian and Italian; I must admit the end result was finger licking good.  I have therefore stuck to this preparation.  I have tried making it in a Kerala style which also turned out good – I will post that recipe the next time I make it.  Enjoy!!

Ingredients:

350 gms of chicken liver

1 tsp ginger/garlic paste

¾ – 1 tsp chilli powder

½ tsp turmeric powder

½ tsp chaat masala (optional)

½ tsp of any other meat masala (optional)

2-3 tbsp rice flour for dusting

3 medium sized red onions sliced (not very fine)

2 capsicums sliced (not very fine – I like to use 2 colours)

1 tbsp of balsamic vinegar

1 tbsp white wine (optional)

1 green chilli, slit

Salt to taste

¼ cup parsley leaves, chopped

Toasted pine nuts (optional)

4 tbsp olive oil

Method:

1. Trim the livers of any membranes, veins or connective tissues.
2. Wash the liver and let it drain in a colander. Pat dry with kitchen paper towel and then cut into halves or medium size pieces.
3. Marinate the liver with salt, ginger/garlic paste and all the spice powders.   Let it marinate for at least an hour.
4. Next dust the liver pieces in rice flour and pan fry in a little olive oil for about 3-4 minutes on each side on medium heat. Do not overcook the liver; it should be crispy outside and moist in the middle. Once cooked, remove the liver from the pan and keep aside.
5. In the same pan add the remaining olive oil and sauté the onions till translucent, then add the capsicums, green chilli, balsamic vinegar and wine and continue cooking for a few more minutes till the capsicums soften. Add some salt to taste. The balsamic vinegar helps in deglazing the pan as well.
6. Add the liver together with the pan juices, if any and toss gently with the onion mixture. Keep cooking for another 3-4 minutes.
7. Finish the dish with chopped parsley and toasted pine nuts.
8. Serve on crostini or as a side with pasta or rice.

Notes:

• You can substitute rice flour with plain flour.
• Do not overcook the livers else you will end up with grainy and grey looking meat pieces – not appetizing at all.
• You can substitute the meat masala with some dhania/jeera powder or any other spice powder of your choice.

FRIED TIGER PRAWNS WITH GREEN MASALA

Who can resist prawns in any form, especially the fried variety?   I guess it would be safe to say that they are everybody’s favourite food.  We love prawns in any form – the traditional prawn and bhendi curry, the Mumbai style of prawn chilli fry, the Asian style of prawn stir fry, the list goes on and on.  You do not need to limit yourself to any particular recipe or cuisine;  get creative with this ingredient.

I came across this amazing deal on Grab One for big Australian Prawns – just couldn’t resist.  I ended up buying 4 kilos (thankfully we have a stand alone freezer so I didn’t have to worry about freezer space or a cholesterol surge).  I spaced them out very well and tried out different preparations.

Do give this dish a try, it is delicious; the proof is in the tasting!!!

 

Ingredients:

20 big raw Tiger Prawns

Grind to a paste:

1 tsp jeera (cumin seeds)

1 tsp badishap (fennel seeds)

1 tbsp khuskhus

8 peppercorns

4 cloves

2 cardamoms

1” piece cinnamon

½ tsp turmeric

4-6 flakes of garlic

1” piece ginger

2 green chillies

1 heaped cup of coriander leaves

8-10 mint leaves

4 curry leaves (optional)

A squeeze of lemon juice

Salt to taste

Breadcrumbs / rava to coat the prawns.

Oil for shallow frying.

 

Method:

• Wash the prawns, snip whiskers, remove the shell from the body. Keep the head and tail intact.
• Butterfly the prawns (do not cut right through); apply a little salt and lemon juice and keep aside for about 20 minutes.
• Grind all the ingredients as listed into a thick paste.
• Add salt and lemon juice to the ground paste and set aside.
• Apply green paste to each prawn and leave to marinate for about 30 minutes.
• Next dab the prawns (paste side first) in the breadcrumbs or rava (I like using panko breadcrumbs for their texture) but any breadcrumbs will do. Dust off any excess breadcrumbs/rava and keep aside in a plate for around 20 minutes to rest.  This allows the the crumbs to settle.
• Take oil in a non-stick pan and fry for about 1 to 1-1/2 minute each side on medium flame.
• Serve with onion and lemon rings with an accompaniment of any sides of your choice. Goes very well with a simple rice and dhal.
• Note:

• Rava gives a lovely crispiness to the dish but tend to burn when frying. My preference is for breadcrumbs.
• Do not overcook the prawns else they will get rubbery.
• Make sure to de-vein the prawns.

 

POTATO SALAD WITH BACON AND SUNDRIED TOMATOES

The humble potato –  a simple root vegetable that can be jazzed up into spectacular dishes.   This salad works great as a side dish with meats or grilled fish or can be eaten on its own.

Making a potato salad can be almost personal.  There are no set rules, no perfect recipes.   Apart from the basic ingredients, you can add any extras that suit you / your family the best – celery, boiled eggs, gerkins, parsley – the list goes on and on.    There are also no rules that a potato salad needs to have a rich and creamy dressing;  a simple vinaigrette works fine too.

It had never crossed my mind to use sundried tomatoes in a potato salad.  I was flipping through a magazine at the doctor’s clinic and came across a recipe for a potato salad with sundried tomatoes.   The next time I made a potato salad, I included the sundried tomatoes and I must say it turned out delicious.

The last couple of weeks have been rather busy so all my resolutions of posting a recipe at least once a week have gone out of the window.  Whilst browsing through my vast selection of recipes, I came upon the below recipe which I made a long while ago; to my good fortune I also had a photograph to go with it.   So here goes…..

 

 

 

 

 

Ingredients:

750 gms boiled potatoes, chopped

3-4 rashers of bacon, diced

6 sundried tomatoes, diced

3 spring onions, chopped

1-2 tsp mustard (Dijon or wholegrain)

¼ cup mayonnaise

¼ cup sour cream

Salt and pepper to taste

Method:

• Wash and boil potatoes in plenty of salted water until just done. Drain and leave to cool in a large mixing bowl.  Peel the potatoes and chop.
• Fry the bacon in a separate pan and drain on kitchen paper.
• Add the bacon, sundried tomatoes and spring onions (reserve a bit of the green portion for garnish) to the chopped potatoes and toss together.
• In a separate bowl prepare the dressing. Mix the sour cream, mayonnaise, mustard, salt and pepper till well combined.
• Add the dressing to the potato mixture tossing gently until all the potatoes are well coated.  Check for seasoning.
• Transfer the salad to your serving bowl.
• Keep in the fridge for flavours to set.
• Remove salad from fridge a little while before serving and garnish with spring onion greens.

Note:

• If using regular potatoes, cut them into medium size cubes. Else you could use baby potatoes.
• For the dressing you could replace the sour cream with Greek yoghurt or use only mayonnaise.

MEAT CUTLETS

These cutlets are a regular at our place and an absolute hit.  These can be had as a starter or a side dish.  Also good in wraps.  We normally use them in pita breads slathered in hummus and a tossed salad on the side.

This is my husband Maurice’s recipe.  Credit for the plating and clicks goes to Maurice too!!!   It is a simple recipe but very yummy.  The addition of the French onion soup mix takes it to a whole new level.

The below quantity yields around 25 cutlets.

Ingredients:

1/2 kg beef mince (use good quality mince)

1 packet of french onion soup  (available in soups section at your supermarket) -29gm

1 onion, chopped fine

1/2 cup breadcrumbs

1/2 cup chopped parsley or coriander (parsley tastes better)

1/2 to 3/4 tsp paprika (you can substitute with chilli powder)

3-4 flakes of garlic, chopped fine

1 egg

1 tbsp olive oil

1 tbsp lemon juice

salt to taste

Oil for frying

Method:

• In a mixing bowl, add all of the above ingredients except the oil for frying.

• Mix until all the ingredients are well incorporated (need to use your hands).   Mixture should be reasonably dry (without sticking to your hands).  If still sticky, add a little more breadcrumbs.  Do not over-mix.

• Set aside for 20 minutes to half an hour for the flavours to infuse.

• Form into cutlets and keep aside.

• Heat a good non-stick pan.  Add 1 tbsp of olive oil.  Add the cutlets to the pan and fry on both sides.   Frying @ 1 to 1-/2 minute per side is just perfect.  These cutlets cook quite fast and need to be juicy inside.  Timing depends on the quality of the meat

• Cutlets are ready to eat.  Serve as desired – starter, side dish or even as a filling for wraps.

Note:

• If using coriander leaves instead of parsley, use chilli powder instead of paprika.

POTATO CHOPS

Potato chops are an all time favourite – either as a starter, side dish or even as a main accompanied by a salad.  This dish is quite common in Goan households and graces most tables as a Sunday side dish and is part of all festival meals  like Christmas, Easter etc.   A big hit with kids, especially served with a big dollop of ketchup.

My all time favourite would be the beef mince filling; but you can use different fillings like chicken mince or even vegetarian options like mixed vegetable stuffing or even a stuffing made with cooked green gram (moong).

Ingredients:

1 kg potatoes, boiled, mashed and cooled

Salt to taste

1/2 tsp pepper powder

2 tbsp cornflour (optional)

2 tbsp finely chopped coriander leaves

1/2 kg of prepared mince (refer to recipe “Mince for

stuffing Potato Chops/Pan Rolls”

2 eggs + 1 tbsp water, beaten

1 cup breadcrumbs

Method:

• Mash the boiled potatoes and add all the other ingredients except mince, eggs and breadcrumbs.

• Take a  lemon size ball of potato and press down in the palm of your hand to form a curved disk shape.

• Depending on the size of the ball, add 1 to 2 teaspoons of the cooked mince and form back into a ball.

• Flatten to shape into potato chops without breaking.  The filling should stay encased within the potato chop.

• Prepare the other potato chops in the same manner.

• Dip each chop in egg, roll in breadcrumbs and keep in fridge to settle for about 20-30 minutes.

• Then shallow fry. Since all the ingredients are cooked already, just fry on medium heat until you get a nice golden brown colour.

• You could also retain them in a ball shape and deep fry.

Note:  I use Agria potatoes.  I got 10 big potato chops – we had it as a main for dinner accompanied by a salad.  You may have mince remaining.  This could be used for pan rolls/sandwiches.

MINCE FOR STUFFING POTATO CHOPS/PAN ROLLS

Mince is such a versatile dish to work with.  It is not limited to just burgers, meatballs, shepherd’s pie or lasagna but depending on its preparation, it can be used in a variety of dishes; mains or sides.   My childhood memories are of mince stuffed in potato chops or pan rolls.  My mum always had a batch of mince ready each week.  Besides pan rolls or cutlets, she would also use mince as a filling for bread rolls.   I prefer beef mince over chicken mince.  Below is the recipe of beef mince that I use for making potato chops or pan rolls.  Will post the recipes of potato chops and pan rolls shortly.

Ingredients:

½ kg mince

2 medium size onions, chopped fine

4 cloves garlic, chopped fine

1 heaped tsp ginger, chopped fine

2 green chillies, finely minced

½ tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

½ tsp turmeric powder

2-3 tsp of tomato sauce / tomato puree or 1 tomato chopped fine

½ to ¾ tsp Worcestershire sauce (optional)

1 tsp vinegar

½ tsp sugar

2-3 tbsp of chopped coriander leaves

A few mint leaves (optional)

¼ cup of frozen peas (optional)

½ cup hot water

2 tbsp oil

Salt to taste

Method:

• Heat oil, add the chopped onions, ginger and garlic and sauté until brown; about 2 minutes (do not burn).

• Next add the spice powders and sauté for 30 seconds. Add the mince and mix well till incorporated with the onion and spice mixture.  Continue cooking for another 2 minutes.

• Add the sauces, vinegar, sugar, water and salt and let the mince cook.

• Add the frozen peas and cook till peas and mince are done and the mixture is dry.  Switch of flame.

• Garnish with coriander and mint leaves and leave to cool.

• This mixture can used as a stuffing for potato chops or pan rolls.

Note:

Would recommend adding the Worcestershire sauce.

1. Would recommend adding the Worcestershire sauce. If not using this, then taste and increase the quantity of vinegar if required.
2. This can also be eaten with bread, chapatis or a side with a pulao and salad.