Receta Dried Bombay Beef
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This Dried Bombay Beef is a dish made out of spiced beef deep fried served with onions and sliced chilies, similar to the dish called Pigar Pigar found in Dagupan but this one definitely have a spicy hot surprise. This is just one of the multitude of wonderful recipes you can find in this recipe book called Cafe Spice, a good reference where you can cook dishes like your favourite curries.
This easy-to-follow Indian cookbook allows home chefs to recreate their favourite dishes with delicious results.
The Cafe Spice Cookbook presents delicious Indian recipes featuring all-natural ingredients that enable one to create delicious meals in minutes. It is inspired by the Cafe Spice line of “grab n’ go” Indian meals found in Whole Foods and Costco, and now on college campuses across the U.S.A.
This Indian cooking book provides you with all the instructions you’ll need to prepare healthy Indian food anywhere and anytime, using ingredients available at any supermarket or health food store. Tempting offerings like Chicken Tikka Masala and Shrimp & Mango Curry will thrill your friends and delight your family.
Favourite Indian recipes include:
- Shrimp Stuffed Pappadum
- Chickpea Curry with Sweet Potato
- Okra Masala
- Paneer with Creamed Spinach
- Lobster Khadai
- Tandoori Spiced Roasted Chicken
- Pork Vindaloo
- Tomato and Curry Leaf Quinoa
- Naan Bread
- Milk Dumplings in Saffron Syrup
And many more!
The author Hari Nayak is part of the creative new generation of chefs from Asia. As a young boy, he watched his grandmother grind fresh spices in the traditional stone mortar, and heard the splutter of curry leaves being thrown into hot oil, and knew that being around good food was what he wanted to do, always. Hari is known for his simple approach to food, staying true to the core Indian values of the dishes he creates. His inspiration, apart from his village upbringing, lies in an ability to absorb influences from other cultures and cuisines that he has experienced in traveling the globe. Since graduating from the Culinary Institute of America, Hari has worked in the food industry for more than 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. His other cookbooks include Modern Indian Cooking and My Indian Kitchen. Hari lives in New Jersey and appreciates everything that cooking has brought to him.
Jack Turkel has been a professional photographer for more than thirty-five years. From the space shuttle and mountain tops to the uniqueness of his photographs of the everyday, his creative eye has expertly captured an impressive list of subjects and settings. He did the photography for both My Indian Kitchen and Easy Indian Cooking. He is now focusing his experience on the art of food photography and styling.
This delicious dish is a favorite among most of my friends. It can be served not just as a beer-snack when friends visit, but also as a man course dish with dosai. If you manage to get coconut cooking oil and use it as the medium for frying the beef, it will impart the perfect authentic flavor of Indian coastal cooking. If you have any leftovers (which is unlikely), use them with some lettuce in a wrap or in a taco the next day for lunch.
Dried Bombay Beef
1¼ to 1½ lbs (600g to 750g) beef fillet, cut into very thin strips 1 teaspoon Asian red chili powder or cayenne pepper 1 teaspoon red chili flakes 1 piece of fresh ginger, 1-in (2.5-cm), peeled and grated Salt, to test 2 teaspoons freshly ground black pepper 2 teaspoons coconut oil (optional) Oil, for deep frying 1 red onion (about 5 oz/150g), sliced 2 dried chili peppers, broken in half 2 fresh chili pepper, slit 1 teaspoon sugar Juice of 2 limes 3 tablespoons rice flour
Mix the sliced beef with with half the red chili powder, the chili flakes, ginger, salt, and pepper in a large bowl. Add the coconut oil, if using, and mix well. Let the meat marinate for 15-20 minutes before cooking. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and add the onion, red chili peppers, green chili peppers, remaining red chili powder, and a pinch of slat. Cook stirring constantly, for 5-6 minutes until the onion is soft and translucent. Add the sugar and fry for a few more minutes until the onion begins to caramelize. Add the lime juice and take the pan off the heat. Heat 2 inches (5 cm) of oil in a kadhai, small wok, or large saucepan over medium heat to 325F (160C) on a deep-fry or a candy thermometer. Toss the beef in the rice flour until brown and crisp. Drain on a plate lined with paper towels. When all the beef had been cooked, toss the beef strips with the onion mixture and sliced chili. Transfer to a warm plate and serve immediately. 3.4.3177
If you’re interested in finding out what other recipes are inside then read further because Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Cafe Spice plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
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