GARLIC STEAK AND POTATO FOIL PACKS

INGREDIENTS

2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces
1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
Fresh parsley or thyme for garnishing

INSTRUCTIONS

In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs.

Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through

OR

bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness.

**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).

Garnish with fresh thyme or parsley and serve immediately.

Churoos

Ingredients

4 cups vegetable or canola oil for frying
1 cup water
1//2 cup butter
1 tsp vanilla extract
¼ tsp salt
1 cup all-purpose flour
3 eggs
1 cup sugar
1 tsp. ground cinnamon

Instructions

Heat the oil in a large pot to between 350 and 375 degrees.
Meanwhile, make the dough by heating water, butter, vanilla, and salt in a large saucepan. Once the butter is completely melted and the mixture begins to simmer, remove from heat and stir in the flour with a wooden spoon.
Add in the eggs one at a time, stirring and mashing the dough together until the egg is fully incorporated.
Transfer the mixture to a large pastry bag fitted with a large star-shaped tip.
Working in batches of 3 to 5, pipe the dough directly into the hot oil using scissors to trim to the desired length.
Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain.
Once the churros have cooled enough to handle, put the sugar and cinnamon into a resealable plastic bag. Put the churros in one or two at a time and gently shake until churro is coated.

Mutton Curry Chittinard

Ingredients
Mutton / Lamb / Goat - 1 kg
Shallots - 12
Ginger Garlic paste - 1 tbsp
Tomatoes - 2
Turmeric Powder - 1 tsp
Required Salt
Water - 1 Cup
Chopped Coriander Leaves
Oil - 3 tbsp
Cinnamon(1 inch) -2
Fennel Seeds - 1/2 tsp
To Roast and Grind
Cinnamon Stick ( 1 inch) - 2
Cloves - 6
Star Anise - 1
Cardamom - 5
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Peppercorns - 1 tsp
Dry Red Chillies - 5
Coriander Seeds - 1 1/2 tbsp
Coconut - 1/2 Cup

Directions
To make chettinad masala:Roast cinamon stick, Cloves,Star Anise,cardamom, fennel seeds, cumin seeds,pepper corns,dry red chilies, coriander seeds,Dessicated / Freshly grated coconut ,on a medium heat and grind it to a smooth powder.

In a pan heat some oil, temper it with cinnamon Sticks,Fennel seeds.To that add Shallots and saute well.Try to use shallots as it gives a unique taste to this mutton curry.You can also replace it with regular onions if you dont have shallots at home

Add Ginger garlic paste and Fry it until raw smell goes.

Add Chopped Tomatoes and saute until Mushy.
To that ,add Turmeric powder , freshly ground masala powder and saute for two more minutes.

Add the mutton pieces and stir it well with the masalas and transfer it to a pressure cooker.

Add required salt and water and Cook for 4 to 5 whistles on a medium heat or until the mutton is well cooked.

Once the pressure released completely,add some chopped Coriander leaves.

Tasty and Spicy Chettinad Mutton Curry is ready.Serve it with hot rice!!!!.Tastes Absolutely Delicioussss.