Spicy Beef Curry

Spicy Beef Curry

Ingredients

1 kg boneless beef
4 tsp white vinegar
1 tsp salt
5 cm piece ginger, chopped
1 1/4 turmeric powder
1 1/2 tsp + 1 1/2 tsp oil
2 medium sized onions, chopped
4 cloves garlic, chopped
8 green chillies, slit
1 stalk curry leaves
1 tsp mustard seeds
1 tsp plain flour
1 tsp coriander powder
1 tsp black peppercorns, crushed

Method

1. Wash meat, Drain and cut into 4 cm long wide strips.

2. Place in a pressure cooker with vinegar , salt 3/4 cup water and half the ginger and turmeric, and cook under pressure for 30 minutes.

3. Separate meat from stock and set aside.

4. Heat 1 1/2 tsp oil in a pan, add onions, garlic, green chillies, curry leaves and remaining ginger and fry till onions turns translucent.Remove from oil and set aside.

5. Pour remaining oil into pan and sprinkle in mustard seeds. When they start sputtering, sprinkle in flour, Coriander powder, pepper and remaining turmeric , and fry for 2 minutes, stirring constantly.

6. Add meat and saute for 5 minutes.

7. Stir in reserved onion mixture and cook for 2 minutes more.

8. Pour in stock, mix well and cook till gravy thickens.

9. Serve with rice or porotta.

Beaf With Coconut

Beef With Coconut

Ingredients

500 gm beef
3 green chillie ,slit
3 cm piece ginger chopped
1 tsp black pepper powder
1 tsp salt
1 1/2 tsp oil
1/4 medium sized fresh coconut , chopped
2 medium sized onions, chopped
1 stalk curry leaves

Ground to a fine paste

10 dry red chillies, torn into pieces
1 tsp coriander seeds
1 tsp turmeric powder
2 cloves
3 cm stick cinnamon, broken into pieces
1/4 cup water

Method

1. Wash meat, drain and cut into 3 cm pieces

2. Place in a pressure cooker with green chillies, ginger, pepper, salt and 1/2 cup water, and cook under pressure for 30 minutes.

3. Heat oil in a pan, add coconut and onions, and fry till coconut turns brown, stirring constantly.

4. Mix in curry leaves and spices paste, and fry for 2 minutes , stirring constantly

5. Add meat with its stock and cook, stirring occasionally, till dry,

Chicken Curry without Coconut

Chicken Curry without Coconut

Ingredients

500 gm chicken
3 medium sized onions, chopped
3 cm piece ginger, julienned
4 tsp oil
1 tsp salt
4 medium tomatoes,chopped
1 stalk curry leaves

Ground to a fine paste

10 shallots,chopped
3 cm piece ginger,chopped
8 clove garlic ,chopped
10 dry red chillies,torn into pieces
1 tsp cumin seeds
1 tsp fennel seeds (badi saunf)
20 black peppercorns
1/2 tsp turmeric powder
1/4 cup water

Method

1. Cut chicken into 5 cm pieces, wash well and drain

2. Heat oil in a pan, add onions and fry till translucent.

3. Mix in ground paste and fry for 2 minutes. Remove half the onions- spice paste from pan and set aside.

4. Add chicken, ginger and salt to pan and saute till chicken is cooked.

5. Mix in tomatoes, Curry leaves and 3/4 cup water, and cook over low heat till oil separates.

6. Stir in reserved onions- spice paste and remove from heat.

7. Serve with rice or porotat, Appam or idiappam

Pork Curry

Pork Curry

Ingredients

1 kg pork
2 tsp oil
4 medium sized onions, chopped
2 medium sized tomatoes, chopped
1 tsp white vinegar
2 tsp salt

Ground to a fine paste

2 1/2 tsp sultans
1 whole garlic, chopped
5 cm piece ginger, chopped
4 green chillies, chopped
A walnut sized ball of seeds less tamarind
1 tsp black pepper powder
2 tsp turmeric powder
6 cloves
5 cm stick cinnamon, broken into pieces
1 tsp mustard seeds
2 tsp water

Method

1. Wash pork, drain and cut into 3 cm pieces

2. Place in a pressure cooker with 3/4 cup water and cook under pressure for 30 minutes .

3. Strain and reserve pork and stock.

4. Heat oil in a pan, add onions and tomatoes, and fry till onions turn translucent.

5. Mix in spice paste and fry for 2 minutes.

6. Add pork and fry till brown, stirring occasionally.

7. Stir in stock, vinegar, salt and 3/4 cup water. Cover pan and cook over low heat for 30-40 minutes, till pork is tender and gravy is thickens.

8. Serve hot with rice or porotta.

Meat Cooked with Milk

Meat Cooked with Milk

Ingredients


500 gm boneless beef or mutton
1 cup ghee
3 medium sized onions, chopped
6 shallot, chopped
2 stalk curry leaves
1 tsp powdered mustard seeds
1 tsp black pepper powder
1 1/2 cup milk


Ground to a fine paste

6 green chillies , chopped
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp mustard seeds
3 cm piece ginger, chopped
1 1/2 tsp white vinegar
1 tsp salt
4 tsp water


Method


1. Wash meat, pat dry and cut into thin 3 cm long strip.


2. Rub spice paste into meat and marinate for an hour.

3. Heat ghee in a kadhai and deep fry meat in batches. Drain and set aside in a fresh pan.

4. Add onions, shallot and curry leaves to kadhai, and fry till shallots turn brown. Add more meat.


5. Mix spice powder with milk and stir into meat.


6. Place pan with meat on high heat, bring to boil, lowder heat and simmer till gravy thickens.


7. Serve hot with Rice or Porotta.

Liver Curry

Liver Curry

Ingredients

500 gm lamb's liver
1 1/2 tsp oil
10 shallots chopped
3 - cm piece ginger, chopped
3 cloves
1 tsp salt

Ground to a fine paste

3 cloves garlic, chopped
4 tsp red chillies powder
1 tsp black pepper powder
1 tsp turmeric powder
1 tsp cumin seeds
1 1/2 tsp white vinegar
4 tsp water

Method

1. Remove membrane from liver, wash well, drain and cut into 2 - cm pieces

2. Heat oil in a pan, add shallots, ginger and cloves, and fry till shallots turn brown

3. Add liver, salt and spices paste and mix well

4. Stir in scant 1/2 cup water and cook over low flame till liver is tender and gravy thickness

5. Serve with Rice or Porotta.

Sauted Pork Curry

Sauted Pork Curry

Ingredients

500 gm pork
5 green chillies, chopped
1" piece ginger, chopped
5 flakes garlic, chopped
3 onions, chopped
1 tsp chilli powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp salt
1/4 tsp turmeric powder
1/4 cup coconut oil

For the garnishing

2 tsp grated cheese

Method

1. Cut the pork into medium size piece.

2. Mix the coriander powder,chilli powder, pepper powder, garam masala powder and salt till well combined.

3. Mix the pork with the required amount of water and pressure cook.

4. Heat oil and saute the chopped ingredients and cooked pork on a slow fire for 20 minutes. Remove it from the fire and transfer the contents to a serving dish.

5. Garnish the sauted pork curry with the grated cheese

6. Serve hot with rice and pappadam.

Pork Curry

Pork Curry

Ingredients

500 gm pork
5 green chillies
2"piece ginger
5 flakes garlic
3 tomatoes, chopped
3 onions, sliced
1 tsp coriander powder
2 tsp garam masala powder
1 cup coconut milk
1 tsp salt
1/4 cup coconut oil

For the seasoning

1/2 tsp mustard and 1/2 tsp cumin seeds

For the garnishing

2 tsp grated and roasted coconut
2 tsp curry leaves, roasted or fried

Method

1. Cut the pork into small pieces

2. Pressure cook the pork with salt and enough water

3 Grind green chillies, garlic and the ginger to a fine paste

4. Heat oil and saute seasoning ingredients , ground paste, chopped tomatoes and the onions slices for 2-3 minutes

5. Add the cooked pork, coconut milk, coriander powder, garam masala powder and mix the contents well. Cook for 5 more minutes and remove it from fire. Transfer the contents to a serving dish.

6. Garnish it with the roasted coconut and the curry leaves.

7. Serve hot with rice

Mutton-n-Potato Curry

Mutton-n-Potato Curry

Ingredients

250 gm mutton cubes 4 potatoes
4 green chillies, slit lengthwise
1" piece ginger, cut into thin strips
5 flake garlic, cut into thin strips
1 coconut, grated
1 tsp coriander powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp vinegar
1 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric powder

For the seasoning

4 tsp coconut oil
1/2 cup sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing

2 tsp roasted curry leaves
2 tsp chopped leaves

Method

1. Pressure cook mutton cubes with half the quantity of salt.

2. Wash, peel and cut the potatoes into cubes. Cook with the remaining quantity of salt till tender.

3. Prepare two extract with coconut each with 1 cup of warm water.

4. Heat oil and saute the seasoning ingredients, green chillies, ginger and the garlic. Add second extract, cook mutton and the potato, coriander powder, pepper powder, garam masala powder, vinegar, chilli and the turmeric powder. Mix well and cook for five minutes till dry.

5. Add frist extract, cook for a minute and remove it from fire. Transfer the contents to a serving dish.

6. Garnish it with roasted curry leaves and the chopped mint leaves.

Malabar Mutton Curry

Malabar Mutton Curry

Ingredients

1/2 kg mutton, cubed
1 cup first extract of coconut milk
6 onions, sliced
2 tsp curry leaves
1 tsp coriander seeds
1 tsp cumin seeds
3 red chillies
1/2 tsp pepper
6 cloves
1 tsp garam masala powder
5 flakes garlic
5 green chillies
1"ginger
1 tsp salt
1/2 cup coconut oil

For the garnishing

2 tsp grated and roasted coconut

Method

1. Roast the coriander seeds, curry leaves, cumin seeds, red chillies, pepper and cloves. Powder together.

2. Grind ginger, garlic and the green chillies to a fine paste.

3. Heat oil and saute the sliced onion and the mutton cubes for 2-3 minutes.

4. Add 2 cups of water and cook for 10 minutes.

5. Add salt, garam masala powder, ground paste, roasted powder and the coconut milk.Mix the contents well and cook for 5 minutes. Remove it from the fire and transfer the contents to a serving dish.

6. Garnish it with grated and roasted coconut.

7. Serve hot with rice.