Beef Stroganoff

A vegetarian version of the recipe can be prepared with mushrooms and meat substitutes for beef are chicken and lamb.

Beef Stroganoff is a Russian dish that evolved during the late 19^th century and has adapted its way into the plates around the world. After reading the recipe from various sources, I had a tendency to prepare a fusion recipe with Indian spices. But I just went with the basics and mildly spiced it with rosemary, which is thoroughly optional.  

It is interesting to note that the recipe can be prepared with whatever is available at home though the name sounds completely strange – well it sounded strange to me when I heard it the first time. Some interesting read about the recipe is found here.

Beef Stroganoff is served on a bed of rice or noodles. I tried it with lightly seasoned pasta and it was fabulous. The recipe serves 4.

Beef – 400 gms

Butter – 4 tbsp ( can be substituted with veg oil)

Veg oil – 2 tbsp

Salt – taste

Garlic – 8 cloves

Onion – 2 big, cut into rings

Carrot – 1 , chopped into round pieces

Celery, chopped (optional) – 2 stalks

Rosemary – ½ tsp

Pepper powder – ½ - ¾ tsp

Sour cream – ½ - ¾ cup ( can be substituted with curd / yoghurt)

Flour – 1 ½ tbsp

The method

Cut the beef into 2 inch long, ½ inch wide thin strips. Heat 2 tbsp butter plus 1 tbsp oil in a pan and fry the beef pieces in batches. Add the remaining butter and oil as and when required till the beef is fried. Keep the beef strips aside.

To the remaining oil add the finely chopped garlic, onion, carrot and celery. When soft, sprinkle the flour and stir till it is completely mixed with the veggies. Add the rosemary, pepper and check salt. Ligthly beat the sour cream and pour it over the veggies in two batches stirring briskly (If you are using curd / yoghurt add 2-3 tbsp water to reduce the sourness). When the cream boils add the meat and simmer for 3 minutes.

To serve

Boil pasta. Heat oil (as required for the amount of pasta) in a pan and add chillies flakes. Add the pasta and toss it.

Place pasta in a plate and top it with Beef Stroganoff.

French Onion Soup

You need not have a French onion to prepare this soup…..it can be prepared from the usually variety.

It is a hot soup with lots of pepper which is balanced with the caramelised onions. The basis recipe is prepared with beef broth, but it tastes with chicken or vegetable stock.

Thai Prawn Curry

Prawns (big) – 20 – 25

Onion – 1

Capsicum, diced – ¼ cup

Tomato , diced (only the flesh part) – 1

Green chilly or fresh red chilly – 1

Chilly flakes – ½ tsp

Pepper powder – ¼ tsp

Soya sauce – 2 tbsp

Coconut milk, first extract – ¾ - 1 cup

Salt to taste

Sugar – 1 pinch

Oil – 2 tbsp

Heat oil in a pan and stir in the onion, capsicum, tomato and chilly and sauté for a minute or two. Add chilly flakes, pepper powder and salt. Stir for few second and then add soya sauce. Add a pinch of sugar. Stir in the cleaned prawns. Saute for two minutes and pour the coconut milk. Check salt, bring it to a boil. Serve hot with rice.

Simple Pasta - homemade

for the pasta dough

Whole wheat flour – ½ cup
Flour – ½ cup
Water – ¼ - ½ cup
Oil – 1 tsp + 1 tsp


Tomato pesto

Tomato – 1 small
Onion – ½ or 1
Garlic – 3-5 cloves
Paprika or chilly powder – ¼ tsp
Pepper powder – ¼ tsp
Parmesan or mozzarella cheese – 2-3 tbsp
Olive oil / vegetable oil – 1 tbsp
Salt – ¼ tsp or less

The method

Make a stiff dough with wheat flour, flour, water (after adding ¼ cup water to the flour add water as required) and 1 tsp oil. Divide the dough into 4-5 portions and roll it with a rolling pin. Dust the dough adequately while rolling to prevent the pasta from sticking while cutting them into thin ribbons. After rolling one portion of the dough cut it vertically into thin ribbons as shown in picture (the pasta will double its size while boiling). Repeat with the remaining dough and place the pasta ribbons in a flat surface or plate.





To boil the pasta

Boil water in a pan with ¼ tsp salt and 1tsp oil. Add the pasta and cook till the pasta rise to the top of the water. This will happen in 1.5 -2.5 minutes. Skim the pasta immediately and spread it in a flat plate.

It is said that pasta should be cooked in a continuous process (boiling + mixing with the sauce). Keep the mixture for Pesto ready by the time pasta is cooked. It may be ground to a paste just before boiling the pasta.

To prepare Pesto…

…grind the onion, garlic, tomato and cheese to a smooth paste without adding water.

In a pan add the oil and the ground paste. Add salt (salt is needed only for the sauce since pasta is cooked in salted water). Add the paprika / chilly. Let the water evaporate completely.Sprinkle pepper powder. Add the cooked pasta and toss for about 30 seconds. It is done!!


(overcooking makes the pasta mushy)

i'll tell a secret....i prepared the pasta with leftover chapati dough which was kept in the refrigerator for about 8 hours!