Madras Meat Curry

Ingredients:

1 1/2 lbs Beef round steak
2 tbsp Vegetable oil
1 large Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chiles, seeded, finely-chopped
2 Dry red chiles, seeded-crushed
1 Inch piece fresh gingerroot-grated
2 Garlic Cloves, Crushed
2 teasp Ground coriander
2 teasp Ground turmeric
4 tbsp Water
4 tbsp Tamarind nectar, see note-below
Salt to taste
Coriander leaves to garnish

Method:

1. Cut beef into 1-ich cubes.

2. Heat oil in a large heavy saucepan, add beef and cook until browned all over.

3. Remove with a slotted spoon and set aside.

4. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown.

5. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes.

6. Return beef to pan, add water and cover.

7. Simmer 1 hour.

8. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender.

9. Serve, garnished with lettuce leaves.

10. Serves Note: tamarind nectar: soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp.

11. Store in refrigerator up to 1 week.

12. Tamarind nectar is also available commercially

Beef and Potato Curry

Ingredients:

2lbs Boneless beef stew meat
3/4teasp Salt
1teasp Tumeric
8tbsp Veg oil
2Yellow onions, finely chopped
5 cl Garlic, minced
1teasp Minced fresh ginger
4tbsp Cumin
1 tbsp coriander
1 tbsp Paprika
1teasp Cayenne
1 teasp Cardamon
1 tbsp chopped fresh cilantro
4 med Potatoes, peeled, quartered
5 cup Water

Method:

1. In a bowl, mix beef, salt and tumeric.
2. Heat oil in a pot on medium.

3. Add onion, garlic and ginger and sautee 3 min. add the beef mix and spices and sautee 5 min. add the water, cover and simmer til beef tender.

4. Add potatoes and simmer another 20 min

5.Serve Hot

Vegtable Burger

Ingredients :

Vegetable Steaks - 4
Tomato ketchup- 2 tsp
Sliced buns- 4, Dalda- 2 tsp
Onion-1 (cut into thin round slices)
Tomato- 1 (cut into thin round slices)
Carrot- 1 (cut into thin round slices)
Cabbage leaves- 4
Turmeric powder- 1/4 spoon
Salt,Butter- 2 tsp

Method:

Boil water in a pan add turmeric & salt to it.
Turn off the heat. Put the cabbage leaves & carrots in that hot water and leave it for 10 minutes.
Then take the vegetables from the water and drain on paper towels.
Heat dalda in a pan and toast the buns.
Then apply butter & little ketchup to the inner sides of the buns.
Keep 1 cabbage leaf, 1 tomato slice, 1 steak (or) cutlet, 1 onion slice, 1 carrot slice in between two slices of a bun. Prepare all the buns in the same manner.

Dry Pork curry

Ingredients:

1lb pork lean cut
1/4 tsp turmeric powder
1tsp chilli powder
1tsp coriander powder
salt to taste
1 tbsp vinegar
1/2 cup thinly sliced coconut pieces

To Fry :

1/4 tsp mustard seeds
10 cloves
6 cardamom pods
1″ cinnamon piece
1.5 cups thinly sliced onions
1 tbsp thinly sliced ginger
2 tbsp thinly sliced garlic pieces
6 slit green chilies
1/2 tsp black pepper powder
a few curry leaves

Method:

1.Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).

2.Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.

3.Add the cooked pork to the pan and stir fry till completely dry.
Serve hot with rice, or just serve as an appetizer with beer.

Ginger Pork

Ingredients:

1 - 1.5 lbs pork belly cut into large cubes
1/2 cup Sliced Shallots
6-8 cloves garlic
1/2 cup thinly sliced ginger pieces
8-10 small Thai green chilies (adjust according to your need for heat)
2 roma tomatoes chopped fine
1.5 tbsp soy sauce
1/2 cup sliced shallots for sautéing
salt to taste
sliced green onions for garnish

Method:

Crush the shallots, garlic, ginger and green chilies to a coarse paste using a mortar and pestle or use a food processor.

Place a pressure cooker or a large pan with a tight fitting lid on the stove and heat it up. Place the pork belly pieces fat side down and cook for about 5 minutes, till some of the fat melts and forms an oily layer. Turn the pork pieces and slightly char on all four sides. Remove the pork pieces and keep aside.

Pour most of the fat out from, and leave just a tbsp in the cooker or the pan Add the sliced shallots to the oil and saute till soft. Add the crushed ingredients from the first step and saute for 2-3 minutes. Now add the chopped tomatoes and saute for another 3-4 minutes. Add the pork, soy sauce and salt and mix well.

Close the pressure cooker and cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 more minutes.

Release the steam and open the pressure cooker, mix well to combine.
If using a regular pan, add a cup of hot water along with the meat and bring to a boil. Cook covered on medium heat for about 45 minutes till the meat is completely cooked. Remove the lid and cook uncovered till the gravy is thickened.

Garnish with green onions , serve warm with white rice and some steamed bok choy, or other greens for a delicious meal.

The tomatoes and soy sauce together gave this a dark red color we loved! I didn’t intend it to be ginger pork, but the gravy had a distinctly strong ginger taste since I went a little overboard with the amount of ginger. It was delicious though, I have to try this same with chicken for a ginger chicken version.

Kerala Beef fry

Ingredients
2 lbs beef cut into small cubes
2 tbsp thinly sliced garlic pieces
1 tbsp thinly sliced ginger pieces
1 tsp fat free mayonnaise
2 tbsp vinegar
1/2 cup thinly sliced coconut pieces (available frozen in Indian grocery stores)
2 cups thinly sliced onions
lots of curry leaves (not really optional, but I made it without these)
salt to taste
2 tbsp oil
To roast and grind
2 tbsp coriander seeds
10 dry red chillies
1/2 tsp black peppercorns
1 tbsp fennel seeds
2 cloves
2 cardamom pods
1″ cinnamon
Method
Heat a skillet and dry roast the ingredients under to “to roast and grind” section. Grind these to a smooth powder in a spice grinder or a coffee grinder.
Place the beef pieces in a pressure cooker. Add the spice powder, garlic, ginger, coconut, mayonnaises and vinegar and mix well. Keep it marinated for about 15 minutes. Add 1/4 cup water and pressure cook for about 8 minutes after the first whistle.
(If you don’t have a pressure cooker, add about a cup of water and cook in a pan with a tight lid, occasionally stirring to make sure that the bottom doesn’t burn. Cook for about 20 minutes till the beef pieces are tender. )
In a large frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute till the onions start to brown.
Stir in the cooked beef mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.