Halal Meats for Charlotte

Thursday, May 12, 2016

Chemmeen biriyani / Prawn biriyani Holy Joes Halal Charlotte

Holy Joes Indian Groceries and Halal Market

Holy Joes provides fresh and local Meats, Groceries and seafood. All our meat is Zabiha Halal. Fresh Chicken and lamb

holyjoescharlotte@gmail.com

http://holyjoeshalalmeats.com

704-248-8686

Today I am sharing the recipe of kerala style prawn biriyani / konju biriyani / chemmeen biriyani / shrimp biryani.

Ingredients

Prawns / Chemmeen ~ 1/2 kg ( Medium sized )

Basmati rice ~ 2.5 cups

Whole garam masala ~ 5 crushed cardamom, 5 cloves, 2 bay leaves, 2 star anise & 2-3 small sized cinnamon stick

Coriander powder ~ 1.5 tbsp

Red chilly powder ~ 3 tsp

Black pepper powder ~ 1/2 tsp

Turmeric powder ~ 1 tsp

Fennel powder ~ 2 pinch

Green chilies ~ 15 nos

Mint leaves ~ 1 cup

Coriander leaves ~ 1 cup

Onions ~ 2 nos

Ginger paste ~ 1 tbsp

Garlic paste ~ 1 tbsp

Tomato ~ 2 small sized

Thick coconut milk ~ 1/2 cup

Lemon juice ~ 1 tbsp

Ghee ~ 4 to 5 tbsp

Salt to taste

For garnishing :

Fried cashew nuts ~ 1/2 cup

Fried raisins ~ 1/3 cup

Fried onions ~ 1/2 cup

Home made garam masala ~ 1/2 tsp

Chopped coriander & mint leaves

Yellow food color ~ 2-3 pinches mixed in 2 tbsp of warm milk. (Optional) - Use food color only if you are not adding turmeric powder to the rice.

Method

To prepare rice :

First wash the rice nicely by changing water 2-3 times and then allow it to drain. Next heat ghee in a big thick bottom pan and fry cashew nuts and raisins and then transfer it to a paper towel.

Next in a low flame fry the whole garam masala in the remaining ghee for 2-3 minutes. Then add 1/4 tsp turmeric powder along with drained rice and fry the rice slowly for 3-4 minutes. Next add 4.5 cups of water along with enough salt and let it cook covered in a medium-low flame for about 10 minutes, then switch off the flame and keep it covered in the stove itself for about 10-15 minutes or till the water is fully absorbed by the rice.

To prepare gravy

First peel and de-vein the prawns, then wash it nicely under water and then allow it to drain. Next make a paste of 1.5 tsp chilly powder, 1/4 tsp turmeric powder, 2 pinch fennel powder, 1 tbsp lemon juice and little salt and marinate the prawns with the above paste and refrigerate for about 30 minutes.

Then heat little oil in a non-stick pan and shallow fry the prawns till both sides become light brown in color and then transfer it to a paper towel. (Note: 3-4 minutes each side would be enough )

Grind coriander leaves, mint leaves and green chilies to a fine paste.Next heat ghee/oil in a pan and add sliced onions and saute till onions become translucent. Then add ginger and garlic paste and saute for another 3-4 minutes. Next add 1.5 tbsp coriander powder, 1.5 tsp red chilly powder, 1/2 tsp pepper powder & 1/2 tsp turmeric powder, fry till the raw smell of powders go.

Next add sliced tomato and fry till tomatoes are nicely done. Add coriander-green chilly paste followed by 1/2 cup of water and boil till the gravy thickens. Finally add 1/2 cup of thick coconut milk along with fried prawns and enough salt and then remove from the flame after 6-7 minutes.

Layering process

First preheat the oven at 250 F and then grease a big oven safe vessel and then transfer half of the rice to the vessel and then sprinkle fried onions, fried cashewnuts, fried raisins, home made garam masala, food color and chopped coriander & mint leaves on the top of the rice.

Next slowly spread the masala evenly over the rice and then again layer the rest of the rice over the prawn masala and finally garnish with fried onions, cashew nuts, raisins , coriander leaves etc etc..Then cover it tightly using an aluminium foil or a lid and then keep it in the oven for about 20-25 minutes.

Enjoy with raita and papad.

Cheers!!!

Holy Joes Spicy Beef Curry Halal Charlotte NC

Today I am sharing the recipe of Kerala style beef curry which is an easy and delicious recipe. Some childhood memories comes to my mind whenever I have Beef Curry. My grand father is into hotel business and he is running a hotel back in Alappuzha(Kerala), India which is very much popular in that area. Beef curry is one of the popular dishes in my grandpa's hotel and I love having that Beef curry with freshly made parotta. Just typing about it made me drool..Lol..In my family, my aunt is the only person who can prepare beef curry similar to that. So I just called her and note down the recipe and made it today. And believe me, it was awesome. Since its a bit spicy, it gives the feel of "Thattukada Recipe". So do adjust the amount of Red chilly powder and Peppercorns according to your spice tolerance level.

Ingredients

Beef ~ 750 grams

Lemon juice ~ 1 tbsp

Pepper powder ~ 1/4 tsp

Turmeric powder ~ 1/2 tsp

Shallots ( Pearl Onions) ~ 6-7 Nos

Ginger ~ a medium size piece

Garlic ~ 4-5 cloves

Thinly sliced coconut ~ 1/4 cup

Tomatoes ~ 2 Nos

Coriander Powder ~ 3 tbsp

Red chilly powder ~ 3/4 tbsp - 1 tbsp

Chopped corianeder leaves ~ 1/4 cup ( Optional )

Curry leaves ~ 1 stem

Home made garam masala ~ (Star Anise ~ 1 No, Cloves ~ 4 Nos, Cardamom ~ 3 Nos, Cinnamon stick ~ 2 inch stick, Whole Peppercorns ~ 1/2 - 3/4 tsp, Fennel seeds ~ 1/4 tsp)

Onions ~ 2 Nos

Green chillies ~ 3-4 Nos (Split Lengthwise)

Mustard seeds / Kaduku ~ 1/2 tsp

Oil

Salt

Method

Wash and chop the beef to small pieces and allow it to drain. Then marinate the beef pieces with lemon juice, 1/4 tsp turmeric powder, 1/4 tsp pepper powder and salt and keep it aside for about 15 minutes.

Meanwhile coarsely grind star anise, cloves, cardamom, cinnamon, peppercorns and fennel seeds.

Then mix these ground spices with marinated beef pieces along with chopped shallots, crushed ginger and crushed garlic and cook by adding 1 1/4 cup of water till the beef pieces are cooked. Note: If you are using pressure cooker then cook till 3 whistles. I am using Hawkins pressure cooker.

Then heat oil in a pan and add thinly sliced coconut pieces and fry till it becomes slightly brown in color and then transfer it to a paper towel. In the remaining oil, add mustard seeds and when it pops up, saute chopped onions and green chillies till the onions become light brown in color.Then lower the flame and add 3 tbsp coriander powder, 1 tbsp red chilly powder and 1/4 tsp turmeric powder and fry for about a minute. But do make sure not to burn the powder. Then add chopped tomato and fry till tomatoes are nicely done.

Then add cooked beef and simmer for about 10-15 minutes or till the gravy thickens. Finally add chopped coriander leaves, curry leaves and fried coconut pieces and remove from the flame after 1-2 minutes.

Enjoy with Appam / Rice / Chapathi / Dosa / Tapioca.

Cheers!!

Thursday, May 5, 2016

Nadan chicken pepper fry - Holy Joes Halal Meats

Today I am sharing the recipe of nadan chicken pepper fry / Kerala style chicken pepper fry, which is one of my favorite chicken dishes..I just love adding black pepper to my chicken or mutton dishes especially the freshly ground pepper, may be that's why whenever I dine out, I mostly look in the menu for dishes with lots of pepper in it like chicken pepper fry , mutton pepper fry, prawns pepper fry etc etc..My love for black pepper started even before my marriage..During my teenage years I used to enter kitchen once in a while to help my mom (especially after a lots of emotional blackmailing from her ) and the one thing which I used to make at that time was Chammanthi / Chutney, and I used to add black pepper even to my chammanthi/chutney, and this annoys my mother and as usual just because of adding a little black pepper to the chutney she starts worrying about my future especially the part after my marriage and I had to argue even with my sister for this black beauty, because she dosent like pepper in chammanthi...but unfortunately at that time I didn't know much about the medicinal uses of black pepper..:( , otherwise I would have won that debate.

Black pepper helps in digestion, reduces intestinal gas, alleviates constipation and even helps to fight against cancer. I have already shared a recipe of pepper chicken with gravy some time back which was perfect with chapathi / rice, but this dish doesn't have gravy and here after cooking we fry it in oil for sometime...I adapted this recipe from a malayalam cookery show and tried making it with couple of modifications and my family loved it...:)

Ingredients

Chicken ( Boneless ) ~ 1/2 kg

Garlic ~ 7-8 garlic cloves (Peeled and crushed )

Ginger ~ 2 medium sized pieces ( Peeled and crushed )

Green chillies ~ 4-5 nos (Chopped )

Shallots / Kochu ulli ~ 15 nos ( Finely chopped )

Tomato ~ 2 nos ( Medium sized , chop and grind it to a paste using a mixer grinder )

Turmeric powder ~ 1/2 tsp
Black pepper powder ~ 3 tsp

Lemon juice ~ 3/4 tbsp

Home - made garam masala ~ 1/2 tsp

Grated coconut ~ 1/2 cup

Coriander powder ~ 2 tsp

Curry leaves ~ 2 stems

Salt to taste

Coconut oil / Regular vegetable oil

Method

First clean the chicken pieces and cut it to medium sized pieces and then drain it nicely. Next marinate the chicken pieces with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 3/4 tbsp lemon juice and little salt and refrigerate it for about 30 minutes.

Then heat oil, preferably in a non-stick pan and add mustard seeds and when it pops up, add curry leaves followed by crushed ginger and garlic and fry for 2-3 minutes. Next add finely chopped shallots and green chillies and saute till shallots become transparent and in a very low flame, add 2 tsp coriander powder, 1/4 tsp turmeric powder and fry for less than a minute. Then add ground tomato paste along with 2-3 tbsps of water and cook till the tomatoes are nicely cooked and until almost all water is evaporated.

Next add marinated chicken pieces along with enough salt and mix it nicely and cook covered for around 20 minutes without adding water. Then cook uncovered for another 10-15 minutes and then add 2 1/2 tsp black pepper powder, 1/2 tsp of garam masala, grated coconut and 1 stem of curry leaves and mix it nicely and then keep it in a low flame till the chicken pieces becomes dry and slightly brown in color and at this point you can add 1-2 tbsps of oil. Do stir in between in order to avoid the chicken from sticking to the bottom of the pan.

Cheers!!

Karimeen Fry - Holy Joes Halal Meats

Today I am sharing the recipe of Karimeen fry / Kerala style pearl spot fry / Karimeen varuthathu. Pearl spot is a fresh water fish found manly in the backwaters of Kerala, especially around my home town, Alappuzha. Its very famous among Keralites and even though this fish is quite expensive we mostly buy Karimeen at least twice a month and my mom always prepares Karimeen fry whenever we have guests at home. This is my all time favorite fish and my parents know that very well, may be that's why after my marriage, whenever I visit my parents, my father always make sure to buy Karimeen for me. :)....The popular dishes made using Karmeen are "Karimeen fry", "Karimeen Pollichathu" and " Karimeen Mappas" and the toddy shops and house boats are famous for serving these dishes.

Ingredients

Karimeen ~ 2 Nos ( Large sized )

Chilly powder ~ 1 1/2 tbsp

Black pepper powder ~ 2 1/2 tsp

Turmeric powder ~ 1/2 tsp

Ginger garlic paste ~ 2 tbsp

Lemon juice ~ 1 1/2 tbsp

Coconut oil

Curry leaves ~ 5-6 stems

Salt

Method

First clean the Karimeen and then using a knife make 3-4 gashes on each side of the fish. Then mix red chili powder, black pepper powder, turmeric powder, ginger garlic paste, lemon juice and salt to a thick paste. ( Note: You can add 1-2 tbsp of water, if needed. )

Then marinate the fish with this paste but do make sure to apply this paste on both sides of the fish, inside the stomach of the fish and even inside the gashes and then refrigerate it for about 1 to 3 hours .

Then heat enough oil in a pan and then layer curry leaves in the oil and then place the marinated Karimeen on top of it and shallow fry in a medium-low flame for about 15 minutes and then turn it around and fry the other side for about another 10 to15 minutes. When both sides of the fish becomes golden brown in color transfer it to a paper towel.

Cheers!!

Kerala chilly beef curry

Today I am going to share the recipe of Kerala chilly beef curry or Nadan beef chilly curry, this is how my mother prepares beef.

Ingredients

Beef ~ 750 grams
Onions ~ 2 nos ( Medium sized )
Green chillies ~ 4 nos
Ginger ~ a large piece, peeled and crushed
Garlic ~ 6 cloves, peeled and crushed
Red chilly powder ~ 2 to 3 tsp
Black pepper powder ~ 1.5 tsp
Turmeric powder ~ 1/2 tsp
Fennel powder / Perijeerakam podi ~ 1/2 tsp
Cumin powder ~ 1/4 tsp
Garam masala ~ 1 tsp ( Home made garam masala works best for this recipe .)
Tomato ~ 1 no
Vinegar ~ 1 tsp
Salt to taste
Coconut oil ~ 5-6 tbsp

Method

First wash the meat, chop it to small cubes and allow it to drain. Next marinate it with 1/2 tsp red chilly powder, 1/2 tsp turmeric powder, 1/2 tsp black pepper powder, 1 tsp vinegar and enough salt and refrigerate it about for 30 minutes

Then pressure cook the beef in an Indian pressure cooker without adding any water till 3 whistles. Switch off the stove and before opening the pressure cooker allow the pressure to release automatically. (Note : Never ever try to open the pressure cooker immediately after switching off the stove. )

Next take a heavy bottom pan and add 4-5 tbsp oil. When the oil is hot, add chopped onions followed by chopped green chillies, crushed ginger and garlic and curry leaves. Keep sauteing till onions become translucent. Next reduce the flame and add 2 1/2 tsp red chilly powder, 1/2 tsp fennel powder, 1/4 tsp cumin powder and fry for about less than a minute. Add finely chopped tomatoes and keep on frying it till it becomes mushy. Next add cooked beef along with 1 tsp black pepper powder and 1 tsp garam masala and simmer till the gravy thickens.

Enjoy with Parotta / Appam / Idiyappam / Puttu / Chapathi.

Cheers!!

Kerala style canned tuna ularthu

Tuna ularthu / Kerala style tuna roast is a quick and scrumptious Indian style tuna recipe made with canned tuna. This dish doesn't need much preparation and we don't have to cook it for a long time, since tuna is already cooked. I always look for recipes which are super easy as well as delicious and if you are also looking for such a recipe, then this is something you should not miss..:)

Serves ~ 2-3 adults

Ingredients

Canned tuna in olive oil ~ 2 tins ( 7 oz each )
Onions ~ 1 no
Indian green chilli ~ 3 nos
Ginger ~ a small piece
Garlic ~ 3-4 cloves
Curry leaves ~ 3-4 stems
Coriander powder ~ 3 tsp
Red chilli powder ~ 2 tsp
Turmeric powder ~ 1/4 tsp
Fennel powder ~ 1/4 tsp
Fenugreek powder ~ 1/8 tsp
Black pepper powder ~ 1/4 tsp
Salt to taste
Reserved olive oil

Method

Open the can and drain the tuna using a colander, place a bowl under the colander to collect the oil. Take a non-stick pan and heat 3 tablespoons of reserved olive oil in it and add finely chopped onions, crushed ginger and garlic, half of the curry leaves, sliced green chillies and saute till onions become translucent and light brown in color.

Next reduce the flame and add coriander powder, turmeric powder, red chilli powder, fennel powder and fenugreek powder and fry for less than a minute. Then add tuna along with enough salt, flake the meat using a fork/ladle and mix it nicely.

Add little more oil and let it cook covered in medium-low flame for 5 minutes. Finally add black pepper powder and rest of the curry leaves, cook uncovered in a medium flame for about 10 minutes. You have to keep on stirring and drizzle oil, if its sticking to the bottom.

Enjoy with rice..:))

Cheers!!

Tuna Fish by Holy Joes Halal Meats - Charlotte NC

Tuna Fish

Tuna Fish Tuna is a saltwater fish that belongs to the mackerel family. Tuna is popularly sold in canned form although fresh tuna is also available. Tuna is canned in edible oils, in brine, in water, and in various sauces.

Unique because of their pink to dark red flesh, tuna is a carnivorous fish specie. Their meat has a flaky texture and rich flavor with high oil content. It has a unique taste, texture and versatility that make it popular around the world. The fish can be baked, grilled, steamed, fried or even minced for a recipe.

Types

Bluefin: Bluefin have a blue metallic color on top and silver white on the bottom. Yellowfin: Deriving its name from the yellow fins, their body is also blue with a silver white undertone. Other varieties include Albacore, Skipjack and Bonito.

Usage

Tune is used as a steak and in sandwiches and salads. Tuna can be seared, broiled, smoked, roasted, grilled, fried or stewed. It is also served raw in the form of sushi or sashimi. It dries very quickly, so should be cooked very briefly over a high heat; marinated before cooking; or simmered in a sauce. Due to its rich protein content and low calorie count, tuna is consumed excessively by athletes, sportsmen and bodybuilders.

Nutritional Value

1. Tuna has a high content of good fatty acids, vitamin D and is a good source of low fat protein. Canned tuna may have a higher content of mercury and should not be consumed by pregnant women.

2. Like other fish, tuna is a rich source of omega-3 fatty acids that are extremely good for cardiovascular health.

3. The high levels of omega-3 essential fatty acids in tuna help protect against muscular degeneration of the eye and dry eye syndrome.

4. It also protects against cancer in the ovaries, pancreas, and every part of the digestive tract and also lowers the risk of leukemia.

5. Tuna is a good source of protein.

6. Selenium present in tuna acts as a powerful antioxidant.

Tip: Tuna dry out fast and should be cooked for a short period of time on a high heat or marinated before cooking. Thicker steaks stay juicier. Researchers have found that consuming tuna that has a relatively higher natural fat content might help reduce the amount of mercury intake as compared to consuming tuna with a low fat content.

How to buy and store

When buying, choose tuna which have been trimmed neatly with a dark red flesh and meaty aroma. While most other fish are displayed on a bed of ice, fresh whole tuna will be displayed buried in ice. Tuna is best known in its canned form. It may be canned in oil, water or broth. Though tuna canned in oil is the moistest, it also has the highest calorie content. Tuna fish must be refrigerated at the lowest temperatures. In case you are carrying tuna fish with you on a day full of errands, be sure to keep an ice-box in the car. Shelf life of tuna can be extended by freezing it.

Did you know?

Tuna never rest and must always keep moving to get the oxygen required for their body. They are not cold blooded like most fish.

RECIPES USING TUNA FISH

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Risotto-e-Tonno

Brown rice, capers, chopped olives, mixed vegetables and fresh lemon juice all come together to create this easy, healthy meal perfect to pack for lunch or a picnic! Top with moist tuna chops, and enjoy it like never before.
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Simple Tuna Quesadillas
Quesadillas are very simple to prepare and taste great with a variety of interesting fillings. This recipe uses a tuna filling.

Recipe Ingredients: tortillas, olive oil, green chillies, tuna fish, onion, cheese, cheddar cheese, spring onionRecipe of Marinated Surmai with Aubergines
Marinated Surmai with Aubergines
Surmai fish has a texture somewhat like tuna but is less dry. It is perfect for western dishes where the natural flavor requires few enhancements. Surmai fish pan fried and topped with aubergines and a tangy vegetable mix.
Recipe Ingredients: eggplant, onion, fish, oregano, salt, bell pepper, olive oil, flour, paprika, garlic, lemon juice, brown sugar, olivesRecipe of Tuna Salad

Tuna Salad

An assortment of cherry tomatoes, french beans, tuna tossed with a light honey-mustard dressing. Garnished with boiled eggs, this tuna salad is easy to make.
Recipe Ingredients: Honey, Mustard Seeds, Vinegar, Lemon Juice, tuna fish, potatoes, cherry tomatoes, egg, french Beans, Potatoes, Tomato, salt, black pepper, Olive OilRecipe of Tuna and Green Bean Salad
Tuna and Green Bean Salad
A salad with tuna fish, green beans, olives and cherry tomatoes with a light dressing od olive oil and vinegar. Garnished with hard boiled eggs.
Recipe Ingredients: Tuna fish, pomegranate, parsley, french beans, cherry tomatoes, olives, onion, egg, vinegar, Salt, Black pepper, olive oilRecipe of Seafood Crepe
Seafood Crepe
Aditya Bal visits Crepe Station in Mumbai, and makes the signature seafood crepe supervised by the Morea brothers, Dino and Nicolo. Stuffed with a filling of squids, tuna, prawns and cheese. They are to die for!
Recipe Ingredients: Egg, Milk, Flour, Prawns, salt, Basil, garlic, vegetable oil, onion, squids, tuna fish, green chillies, ginger, tomato pureeRecipe of Seared Tuna with Baby Spinach and Avocado
Seared Tuna with Baby Spinach and Avocado
Tuna coated with black sesame seeds. Served with baby spinach and avocado with a spicy dressing.
Recipe Ingredients: Tuna fish, Sesame Seeds, Rosemary, Red Chilli, Lemon Juice, Groundnut Oil, Spinach, Sesame oil, Olive oil, avocado, salt, pumpkinRecipe of Tuna Sashimi Style
Tuna Sashimi Style
Small pieces of tuna in mustard. Served with an oriental dipping sauce made with sesame oil, rosemary
Recipe Ingredients: Tuna fish, Soya Sauce, mustard powder, sesame oil, Rosemary

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