Sneha's Recipe: Onion

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Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce#EatTheWorld

In: Beef, Eat the World, Green Tomato

Hilachas is a popular Guatemalan dish made of cooked and shredded beef and it's simmered in a mildly spiced tomatillo sauce. This is usually enjoyed with it with a side of rice or fresh corn tortillas for a meal. This taste so good that you will enjoy it do try it and adjust the spice level according to your taste.

Serves 4
Ingredients
To Cook The Beef
500 Gram Beef Steak - cut into slices
1 Cup Water
1 Onion
2 Cloves Garlic
1 Bay Leaf
1 Medium Ripe Tomato
Half Of A Small Onion
¼ Teaspoon Salt
Other Ingredients
1 Tablespoons Oil
3 Medium Ripe & Firm Tomatoes
3 Green Tomatoes/ Tomatillos
1 Green Pepper
3 Dried Red Chillies - deseeded or Guajillo chilies
Salt & Pepper, to taste
1 Medium Potato - peeled and chopped
2 Medium Carrots - peeled and chopped
¼ Cup Chopped Coriander / Cilantro

Method

Place the beef, garlic, half of a small onion, cut the tomato into two and one cup water and salt in a large pressure cooker ( if you are using a saucepan then add more water accordingly to cook) and cook until the beef is very tender.
Remove the beef to a bowl, reserving the broth. When cool enough to handle, shred the beef with your fingers and set aside.
When cooled puree the broth and set aside.

Roast the green pepper, onion, tomato and tomatillos. When cooled remove the skin and puree along with dried red chillies and keep aside.

Heat the oil in a large pot over medium flame. Add the potatoes and chopped carrot sauté for a minute on medium high flame. Then add tomatillos puree and the shredded beef and the pureed the broth season with salt and pepper. Simmer for about 15 minutes.

Simmer and cook until the potatoes and carrots are cooked through, about 15-20 minutes or until the sauce thickens.

When done then add in the chopped coriander, adjust seasoning.

Serve hot with corn tortillas or steamed rice.

Labels: Beef, Guatemala, Onion, Green Tomato, Peppers, Roasted Tomato, Main course, Eat the World

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

Check out all the wonderful Guatemalan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Fiambre (Guatemalan Salad)

A Day in the Life on the Farm: Pepian de Pollo

Sneha’s Recipe: Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce

2 comments

Herbed Stock Couscous Soup#Soupswappers

In: Broccoli, Carrot, Couscous

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients
For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method
For The Stock

In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup

In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.

Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.

For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

Herb Stocked Couscous Soup by Sneha's Recipes
Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
Beef GHOULash by A Day in the Life on the Farm
Chorizo and Vegetable Posole by Palatable Pastime

2 comments

Bombay Chapatti Sandwich#SundayFunday

In: Capsicum, Cucumber, Green Chutney

Have some left over chapattis from the previous meal, then Bombay Chapati sandwich is for you. This is a filling and a complete meal sandwich, have this and you will satisfied.

Serves- 2 - 3
Ingredients
8 Phulka's /Chapatti
2 Medium Potatoes - boiled & peeled, cut slices
2 Capsicum - cut rings
2 Cucumber - cut slices
2 Medium Tomato - cut slices
2 Onion - cut rings
200 Grams Processed /Cheeza Cheese
1 Cup Coriander Garlic Coconut Chutney
Seasonings
Sandwich Masala Or Chaat masala- as per taste
Salt to taste
Black pepper to taste
Butter or Oil as required
Tomato Ketchup to serve

Method

Slice all the veggies in thin rings.

Place a phulka on a clean and dry surface.

Spread Coriander Garlic Coconut Chutney,

arrange potato slices,

capsicum rings over it

season with sandwich masala or salt & pepper.

Grate processed cheese over it

cover with another chapatti.

Again apply green chutney on the chapatti on top

arrange tomato slices over it

season with sandwich masala, salt & pepper. Grate some more cheese

cover with another phulka/chapatti. Apply green chutney, arrange cucumber

season with sandwich masala, salt & pepper.

Grate some cheese over it,

place onion slices and season with sandwich masala, salt & pepper.

Grate some cheese

cover it with another phulka/chapatti on which chutney is applied, chutney side down.

Bombay Chapatti Sandwich is ready to be toasted.

Heat oil & butter in a pan. Place the prepared chapatti sandwich on it & cover with a lid for 2 minutes or till the top gets crispy.

Flip it over carefully using a plate & let the other side get crispy too.

It's ready !!

Cut the chapatti sandwich into pieces using a sharp knife.
Serve hot with tomato ketchup.
Labels: Sandwiches, Phulka, Green Chutney, Onion, Tomato, Cucumber, Capsicum, Sunday Funday, Healthy snacks, Main course, Vegetarian, Street Food

Check out the different & delicious Sandwiches prepared by our Sunday Funday group

Bombay Chapatti Sandwich by Sneha's Recipe
Chicken Bacon Pressed Picnic Sandwiches by Making Miracles
Club Sandwich by Amy's Cooking Adventures
Falafel Pita Sandwich by Mayuri's Jikoni
French Dip Sandwich au Jus (Slow Cooker) by Karen's Kitchen Stories
Grilled Kielbasa Sandwiches by A Day in the Life on the Farm
Homemade Muffuletta by Food Lust People
Is it, Or Isn't It a Sandwich? and a DIY Grilled Cheese Bar by Culinary Adventures with Camilla
Submarine Bites with Sub Sauce by Palatable Pastime
Zucchini and Carrot Vegetable Sandwich by Cook with Renu

6 comments

Pico de Gallo/Fresh Mexican Salsa#SundayFunday

In: International Cuisine, Lime Juice, Mexican

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method

Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!

Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes

To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday

Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla.

7 Layer Dip by Amy's Cooking Adventures
Celery Rhubarb Pico de Gallo by Cook with Renu
Grilled Corn Mango Salsa by Sizzling Tastebuds
Homemade Smooth Taco Sauce by Palatable Pastime
Mile High Salsa Pie by Making Miracles
Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
Roasted Jalapeño Salsa by Karen's Kitchen Stories
Salsa Pebre Chileno by Food Lust People Love
Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm

4 comments

Meat Chilly Fry#SundayFunday

In: Beef, Main course, Meat

My Mother would make this meat chilly fry for us whenever the gravy was over and meat pieces left. We loved this and would wait when meat would be leftover enjoy this chilly fry.

Ingredients
1 Medium Potato - cut into thin slices
1 - 2 Red Or Green Chilly - slit
¼ Teaspoon Garam masala
¼ Teaspoon Turmeric powder
1 Teaspoon Bottle Masala - can use Red chilly powder
1 Cup Leftover Meat Pieces - Mutton or Beef
1 Large Onion - thinly sliced
1 Tomato - finely chopped
Salt to taste
2 Tablespoons Oil

Method

In a pan heat oil add sliced onions and sauté till translucent, then add the slit green chillies, potato and turmeric, sauté for a minute, cook on low flame till the potato is nearly done (do not cover the pan or else the onions will soften). Now add tomato, bottle masala and meat fry till the tomato is mushy. Once the tomato is mushy, add the garam masala powder and mix well.

Sprinkle coriander leaves and Enjoy!!

Labels: Meat, Mutton, Beef, Onion, Tomato, One Pan Dinners, Side Dish, Main course, Sunday Funday

Welcome to another Sunday Funday. Our theme this month is Childhood Favorites. Our host is Stacy from Food Lust People Love.

Chili Mac from A Day in the Life on the Farm
Ham and Mushroom Breakfast Burritos from Making Miracles
Homemade Lorna Doone Cookies from Culinary Adventures with Camilla
Homemade Wonder Bread from Karen's Kitchen Stories
K-Mart Sub Sandwiches from Palatable Pastime
Kempakki Dosa from Sizzling Tastebuds
Meat Chilly Fry by Sneha's Recipe
Meatballs with Mushroom Gravy from Amy's Cooking Adventures
Mum's Buitoni from Mayuri's Jikoni
Scratch Spaghetti Os with Meatballs from Food Lust People Love

7 comments

Mom's Quick Alphabet Soup#SoupSwappers

In: Alphabet Pasta, Healthy, Main course

This was my Mom's quick fix whenever we were not feeling well. She use to make this simple alphabet soup for us and we use to relish it. It has only 3 simple ingredients, onion, tomato and alphabet pasta. I have used vegetarian stock, can use chicken stock too.

Serves 2 - 3 as a complete meal
Ingredients
1 Small Onion - finely chopped
1 Large Tomato - finely chopped
4 Cups Water
1 Vegetable Stock Cube
1 Teaspoon Sesame Oil
A Dash of Black Pepper
1 Cup Alphabet Pasta

Salt to taste

Method

In a large pot heat the oil add the onions, sauté till the onions start to change color, add the pasta and fry for a minute or two. Add the tomato , fry for just a minute, add the water and stock cube, stir it lightly till it comes to a rolling boil. Reduce the flame to low and let it boil till the pasta is cooked. Serve this into serving bowls with a dash of black pepper powder.