When I was young, my mother bought a Sumeet Mixie, with which came a recipe booklet. The mixie also had a meat mincer blade and hence there were many minced meat recipes in the booklet…….one of which was Meat loaf. That picture was always there in my mind till I finally made this chicken mince meat loaf. I was more attracted towards that boiled egg embedded in the loaf, which looked so very pretty!!
Meat loaf is not a regular Indian food, but the experiments of grain free meals, led me to this dish. I searched the net and found many recipes. I picked up ingredients and methods from various websites and finally created this……
Chicken mince – 600 gms (I usually wash chicken breast, pat dry, cut in smaller pieces and then mince in my food processor. I feel it is necessary to have low moisture in the raw mince mixture…..the loaf will come out juicier this way)
Almond meal (I grind at home) – 3/4 cup,
Raw eggs for mixing in the dough – 2 nos
Hard boiled eggs (the ones you see inside) – 3 nos
Whatever herbs you have at home….dried or fresh – I used dried parsley and rosemary
salt as per taste
spices I used:
garlic powder – 1/2 tsp
ginger powder – 1/2 tsp
Cloves powder – 1/4 tsp
Nutmeg powder – 1 pinch
cinnamon powder – 1/4 tsp
little olive oil for greasing and basting.
Mix all the ingredients except boiled eggs and olive oil, to make the dough. Keep it covered in the fridge for at least 1 hr. Mix again thoroughly.
Preheat oven at 180 degrees Centigrade, grease a baking dish, spread half of the mixture (4″ width approx) on the bottom of the baking dish.
Place hard boiled and peeled eggs, lengthwise, on the spread dough.
Spread the rest of the dough on top and use greased hands to smoothen out and form a shape like a loaf.
If you have space around the loaf, you can fill it with diced veggies of choice, and sprinkle salt, pepper and little olive oil.
Bake this for approx 30 minutes and check with a toothpick for being done. Take out and let cool to room temp.
Slice with a sharp knife and enjoy with ketchup, lots of raw salads and the baked veggies!!
This is our grain free dinner once in a while. If you are following BED, you can serve some cultured veggies along with this loaf too, so that it is digested well.
Millets have become a good substitute for rice in my household. We eat it boiled and strained with most of the vegetables and dal, with which we used to eat steamed rice. I also make upma with millets and it comes out very tasty, just that the grains are a little bigger than the normal rava. Yesterday I tried making Biriyani with it and it became an instant hit. I followed my recipe of Sabj Biriyani with slight modifications. I had very few veggies so I used them, you can use any number of veggies, as per your choice. The recipe I followed was….
For the sabji
Cauliflower – 1 head, cut in medium sized florets
Carrots – 3 large, peeled and cut in thick discs
Green peas – 1 cup
Onions – 2 medium, thinly sliced
Ginger-garlic paste – 1 tsp
Garam masala – 1 tsp
Ghee – 2 tbsp
Green cardamom – 2-3
Cloves – 4-5
Cinnamon – 1″ stick
Star anise – 1 flower
Bayleaf – 1
Caraway seeds (shahjeera) – 1/2 tsp
Whole black pepper – 8-10
Green chili – 1, chopped
Coriander leaves – 2 tbsp, finely chopped
Saffron – 4-5 strands, soaked in 1 tbsp warm water
Coconut milk – 1/2 cup
Water – 2 tbsp
Salt – as per taste
For preparing the millet
Millet – 1 cup, Soaked for 2-3 hrs, washed and drained. I use little millet whole or broken, whatever I get!!!
Water – 4 cups
Salt – 2 tsp
Star anise – 1 flower
Cinnamon – 1″ stick
Olive oil – 1 tsp
Prepare the millet first…..Boil water in a deep pan with salt, oil and whole spices.
Add soaked millet and cook till done. take care not to overcook, or else it will be a disaster.
Drain the cooked millet through a sieve, transfer to a plate and fluff up. Keep aside to cool.
Now we’ll prepare the Sabji…..For that, steam the cauliflower florets and carrots, till they are half done.
Heat ghee in a deep pan, add the whole spices and fry till you get the aroma. take care not to burn them.
Add Onion slices and saute till brown
Add the steamed veggies and saute till you see a few brown spots on cauliflower.
Add peas and ginger-garlic paste. Saute till you get the aroma!!
Add salt, 2 tbsp water, coconut milk and garam masala. mix and let cook for 7-10 minutes on medium low heat, stirring occasionally. There should not be any gravy left.
Now add the prepared millet to this Sabji, as an upper layer. Top it with coriander leaves, chopped green chilies and finally saffron.
Cover and simmer for 7/8 minutes.
Give a stir and mix the Biriyani thoroughly. remove from heat and keep covered for some more time.
Stir again and serve hot with your favorite raita.
You may feel that the amount of vegetables in this Biriyani is too much as compared to the conventional Sabj Biriyani. But Remember this is a BED diet compliant food!!! Enjoy!
This is a simple and fragrant dish, inspired by oriental cuisine, which is eaten in my house for Dinner. I usually serve it with steamed and tossed crunchy green beans or asparagus. This was made with shrimps, so I am giving this recipe, but I usually make this stew with chicken instead of shrimps. Here’s the recipe……
Large shrimps – 10-12 pcs (you can also use boneless chicken cubes instead; you will need to sauté chicken pieces in a skillet on low heat, till cooked. Then follow the same procedure)
Water – 1 cup (for shrimps)
Carrot (chopped in desired shape) – 1 cup
Cauliflower (cut in small florets) – 1 cup
Zucchini (chopped in desired shape) – 1 cup
Capsicum (cut in 1” squares) – 1 cup
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
Lemon zest – ¼ tsp
Salt – as per taste
Black pepper powder – as per taste
Dried basil leaves (rubbed between palms) – as per taste
Arrowroot or tapioca starch – 2 tsp (dissolved in ½ cup water)
For the stock
Water – 1 litre
Bay leaf – 2 nos
Lemon grass stalk – 2 (chopped)
Ginger – 2”pc (julienned)
Green chili – 1-2 chopped (as desired)
1) To make the stock, add all the ingredients in a deep saucepan, bring to boil and then simmer for about 45 minutes to 1 hr. Drain and discard the solids. Reserve stock for use in the stew.
2) De-vein and clean the shrimps, add 1 cup water and ¼ tsp salt. Bring to boil and then simmer for 5-7 minutes. Remove from heat and keep aside.
3) Cook the vegetables (except Capsicum) separately by steaming or in the microwave. Do not over cook, we need crunchy vegetables at this stage.
4) Heat a deep pan and add olive oil.
5) Add the vegetables and sauté for 2-3 minutes.
6) Add the shrimps along with its broth and mix.
7) Add the stock slowly till you get the desired amount of soup. You can reserve any remaining stock for use in some other gravy later.
8) Add salt to taste, basil and pepper powder.
9) Bring to boil and simmer for 15 minutes or till the vegetables and shrimps are done. Add capsicum and lemon zest in the last 5 minutes of simmering and mix well.
10) Add lemon juice and mix.
11) Add dissolved starch and mix well. Simmer for another 1-2 minutes and remove from heat.
12) Serve hot!!