Masala Beef Curry

Ingredients:

~ Beef (cut in medium pieces) - 1 Kg.

~ Coconut Oil - 3 tbsp.

~ Onion chopped - 2.

~ Potato (boiled, cut in medium size cubes) - 2.

~ Tomato - 1.

~ Green Chilli (slit) - 5.

~ Ginger chopped - 1" piece.

~ Garlic crushed - 8 pods.
~ Bay leaves - 3.

~ Coriander seeds- 1 tbsp.
~ Cumin (Jeera) seeds - 1/2 tsp.

~ Cardamom - 35ods.
~ Cinnamon - 1 piece.

~ Cloves - 4.

~ Black Pepper - 10.

~ Bafat powder - 2 tbsp.

~ Stew powder - 1 tbsp.
~ Coriander powder - 1 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Musturd seeds - 1/2 tsp.
~ Curry leaves - 5.
~ Lemon juice - 2 tsp.

~ Coriander leaves chopped - for garnish.

~ Salt - as per taste.

Method:

~ Grind Black Pepper, Coriander seeds, Cardamom, Cinnamon, Cumin seeds, Cloves
   and Bay leaves to make a fine paste.
~ Place the Beef cubes, ground Masala powder, 1/3 of the chopped Onions, Green chilli,
   Ginger, Garlic and Turmeric powder in a Pressure Cooker. Add sufficient Water and
   cook till the meat is tender (3 whistles).
~ Heat Coconut Oil in a large Pan, add Musturd seeds and fry until they pop.
~ Now add the remaining chopped Onions, Curry leaves and fry till the Onions are
   slightly golden brown. 

~ Now add Cooked Beef mixture, Bafat powder, Stew powder, Coriander powder,
   Lemon juice and cook until brown for around 5 minutes.

~ Add Tomato slices, Potato pieces and cook untill the gravy thickens.

~ Garnish with chopped Coriander leaves and serve hot with Rice, Chapathi or Bread.

Cabbage Omelette

Ingredients:
~ Cabbage (finely chopped) – 250 gms.
~ Onion (finely chopped) – 1.
~ Red Chilli powder – 1 tsp.
~ Turmeric powder – 1/2 tsp.
~ Besan – 100 gms.
~ Vegitable Oil - 2 tbsp.
~ Salt to taste.
~ Coriander leaves chopped – 1/2 cup.

Method:
~ In a bowl, mix finely chopped Cabbage, Onion, pinch of Salt and keep aside.
~ In another bowl, mix Besan, Turmeric powder, Red Chilli powder, Salt and Water to
   make a thick paste.
~ To this Besan mixture, add the Cabbage & Onion mixture , finely chopped Coriander
   leaves and mix well.
~ Heat Vegetable Oil in a Pan, place the mixture into the Pan in the form of an Omelette 
   and fry till golden brown on both sides.
~ Serve hot with Rice and Dal.

====This is my wife, Marina's recipe====

Egg Vindaloo

Ingredients:

~ Egg (boiled, shelled & cut in halves lengthwise) - 4.

~ Ghee - 3 tbsp.

~ Onion sliced - 2.

~ Potato (boiled, cut in medium size cubes) - 2.

~ Tomato - 1.

~ Green Chilli (slit) - 2.

~ Ginger  - 1" piece.

~ Garlic - 5 pods.

~ Coriander seeds- 1 tbsp.
~ Cumin (Jeera) seeds - 1/2 tsp.

~ Dry Red Chilli - 4.
~ Cinnamon - 1 piece.

~ Garam Masala powder - 1 tsp.

~ Vinegar - 2 tsp.

~ Tomato Ketchup - 1 tbsp.

~ Pepper - 10.

~ Turmeric powder - 1 tsp.

~ Maggie cube - 1.

~ Coriander leaves chopped - for garnish.

~ Salt - as per taste.

Method:

~ Grind Red chilli, Garlic, Ginger, Turmeric powder, little Vinegar, Coriander seeds,
   Cumin seeds, 1 sliced Onion and Salt to make a fine paste. Remove this paste in a
   vessel and keep aside.
~ Grind Tomato along with Tomato Ketchup to make a fine puree.
~ Heat Ghee in a Pan, fry the Egg halves to slightly brownish, on both sides and keep
   the fried Egg halves aside.

~ In the same Pan, fry half the remaining sliced Onions until golden brown.
~ Now add Cinnamon, Ground Masala, Tomato puree and cook for around 5 minutes.

~ Add Maggie cube, Vinegar, Garam Masala powder and cook for around 2 minutes.

~ Add Potato pieces, sufficient water and cook till the gravy thickens.
~ Add Green Chilli, remaining sliced Onions and cook for sometime.

~ Garnish with chopped Coriander leaves and serve hot with Rice or Roti.

Chicken Gizzards & Liver Curry

Ingredients:

~ Chicken Liver (cut in medium pieces) - 500 gms.
~ Chicken Gizzards (cut in medium pieces) - 500 gms.

~ Onion chopped- 2.

~ Ginger chopped - 2" piece.

~ Garlic chopped - 5 pods.

~ Red Chilli powder - 1 tsp.
~ Green chilli (cut in small pieces) - 2.

~ Tomato chopped - 2.

~ Maggie cube - 1.

~ Olive Oil - 2 tsp.

~ Turmeric Powder - 1/2 tsp.

~ Curry leaves - 5.

~ Coriander Powder - 2 tbsp.

~ Stew powder - 2 tsp.

~ Musturd seeds - 1/2 tsp.

~ Cumin (Jeera) Powder - 3 tsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - for garnish.

Method:

~ Clean the Chicken Liver & Gizzards.
~ Heat Oil in a Pan, add Turmeric powder, Curry leaves, Musturd seeds and allow to
   splutter.

~ Add Ginger, garlic and Onion and saute until onions are golden brown.

~ Now add Green Chillies, Coriander powder, Red chilli powder, Cumin powder and
   cook for about 1 minute.

~ Add Tomato, Maggie cube, salt and stir for sometime.

~ Now add the Chicken Gizzards, add enough water, close the lid and cook till Gizzards
   are tender.
~ Now add chicken Liver and cook for around 10 minutes.

~ Add Stew powder and simmer until the gravy thickens.

~ Garnish with Coriander leaves and serve hot with Rice, Bread, Roti or Chapathi.

Prawns Gravy

Ingredients:
~ Prawns – 500 gms.
~ Onions chopped – 2.
~ Tomato chopped – 4.
~ Olive Oil – 4 tbsp.
~ Cinnamon sticks – 2.
~ Cardamom - 4 pods.
~ Cloves – 4.
~ Green Chilli chopped – 2.
~ Ginger Garlic paste – 2 tbsp.
~ Salt – to taste.
~ Turmeric powder – ½ tsp.
~ Red Chilli powder – 1 tsp.
~ Coriander powder – 1 tsp.
~ Cumin powder – 1 tbsp.
~ Tomato paste - 1 tbsp.
~ Garam Masala powder – ½ tsp.
~ Coriander leaves chopped – for garnish.

Method:
~ Remove the shell and clean the Prawns.
~ Heat Olive Oil in a Pan and fry Cinnamon sticks, Cardamom and Cloves for sometime.
~ Now add Onions, Green Chilli and saute till the Onions turn golden brown.
~ Add Ginger Garlic paste and stir for sometime.
~ Now add Turmeric powder, Red Chilli powder, Garam Masala powder, Coriander
   powder and fry for 5 minutes, keep stirring frequently.
~ Add chopped Tomatoes, Cumin powder and Tomato pase , 1 cup water and simmer for
   10 minutes.
~ Now add Prawns, Salt, close the lid and cook until the prawns are done. The gravy must
    be very thick.
~ Garnish with Coriander leaves and serve hot with Rice.

Chicken Xacuti

Ingredients:
~ Chicken (cut in medium pieces) – 1 Kg.
~ Onions sliced – 3.
~ Onions Chopped – 2.
~ Tomato (cut in quarter) – 2.
~ Ghee – 4 tbsp.
~ Cinnamon sticks – 2.
~ Cardamom - 2 pods.
~ Star Anees – 1.
~ Nutmeg - 1/2.
~ Green Chilli - 4.
~ Coriander leaves - 1/4 cup.
~ Coriander seeds - 2 tbsp.
~ Poppy seeds (coscos) - 1 tbsp.
~ Ginger - 4" piece.
~ Garlic - 20 pods.
~ Garlic (Chopped) - 10.
~ Salt – to taste.
~ Coconut (grated) - 1.
~ Turmeric powder – 1 tsp.
~ Red Kashmiri Chilli - 8.
~ Potato (cut in medium cubes) – 2.
~ Cumin seeds – 1 tsp.
~ Musturd seeds - 1/2 tsp.
~ Coriander leaves chopped – for garnish.

Method:
~ Clean the Chicken pieces, apply salt and keep aside.
~ Grind Ginger, Garlic, Turmeric powder, Green chilli, Coriander leaves, to make a paste.
~ Marinate the Chicken with the ground green masala and keep aside for 2 hrs.
~ Dry roast grated Coconut and sliced Onions in an pan, till slightly brown in color.
~ Grind this roasted mixture to make a thick paste and keep aside.
~ Heat 1 tbsp Ghee in a Pan, add Cinnamon sticks, Cardamom, Kashmiri chilli,
   Star Anees, Poppy seeds, Cumin seeds, Nutmeg, Coriander seeds and fry for sometime.
~ Grind all these roasted spices to makea fine paste.
~ Heat remaining Ghee in a large pan, add Muturd seeds and allow to splutter.
~ Now add chopped Onions, Chopped Garlic and saute till the Onions turn golden brown.
~ Add Marinated Chicken, close the lid and cook till the chicken is tender.
~ Now add Potato pieces, Ground Coconut-Onion paste, Ground Spice paste, add
   sufficient water and cook for around 10 minutes.
~ Add Tomato pieces and simmer for 5 minutes with lid on.
~ Garnish with Coriander leaves and serve hot with Bread, Rice or Chapati.

Pork Ribs (Green Masala)

Ingredients:

~ Pork Ribs (Cut in stripes of Finger size) - 1 Kg.

~ Cooking Oil - 4 tbsp.

~ Bay Leaves - 4.

~ Vinegar - 2 tsp.
~ Curry leaves - 5.

~ Turmeric Powder - 1/2 tsp.

~ Cumin (Jeera) Powder - 1/2 tsp.

~ Coriander leaves - 1 cup.

~ Ginger - 3" piece.
~ Garlic - 20 pods.

~ Green chilli - 6.

~ Onions (sliced) - 2.

~ Pepper - 8.

~ Salt - as per taste.

Method:

~ Grind Ginger, Garlic, Turmeric, Green chilli, Cury leaves, Coriander leaves,
   Cumin powder, Pepper, Vinegar to make a paste.
~ Wash Pork ribs and Marinate with the ground paste, Bay Leaves & Salt. Keep it
   aside for 3 hrs (preferably in Refrigerator).

~ Heat Oil in a Pan.

~ Pour the Pork ribs along with the marinted mixture into the pan, close the lid and
   allow to cook.

~ If required add sufficient water, so that the Pork ribs cook properly and will not get
   burnt.

~ Keep stirring frequently, turning the Pork ribs.

~ Once the Pork ribs are cooked, remove the lid and keep on flame until sufficiently dry.
~ Now add the sliced Onions to the cooked Pork ribs and stir. Cook for sometime.

~ Serve while hot.

Tomato Prawns Curry

Ingredients:
~ Prawns – 1 Kg.
~ Onions sliced – 2.
~ Tomato chopped – 4.
~ Vegetable Oil – 4 tbsp.
~ Cinnamon sticks – 2.
~ Cardamom - 4 pods.
~ Cloves – 4.
~ Green Chilli (Cut in small pieces) – 2.
~ Ginger Garlic paste – 2 tbsp.
~ Salt – to taste.
~ Turmeric powder – ½ tsp.
~ Red Chilli powder – 1 tsp.
~ Coriander powder – 1 tsp.
~ Cumin powder – 1 tbsp.
~ Musturd seeds - 1/2 tsp.
~ Curry leaves - 5.
~ Fish Masala powder  – 1 tbsp.
~ Garam Masala powder – ½ tsp.
~ Coriander leaves chopped – for garnish.

Method:
~ Shell out and clean the Prawns.
~ Heat Vegetable Oil in a Pan, add Cinnamon sticks, Cardamom, Musturd seeds, Cloves,
   Curry leaves and fry for sometime.
~ Now add Onions, Green Chilli and saute till the Onions turn golden brown.
~ Add Ginger Garlic paste and stir for sometime.
~ Now add Turmeric powder, Red Chilli powder, Garam Masala powder, Fish Masala
   powder, Coriander powder and fry for 5 minutes, stirring frequently.
~ Add chopped Tomatoes, Cumin powder with sufficient water and simmer for 10
   minutes with lid on.
~ Now add Prawns, Salt, close the lid and cook until the prawns are done.
~ Garnish with Coriander leaves and serve hot with Rice or Chapati.

Bhendi Dhahi Kadi

Ingredients:
~ Bhendi (Lady’s finger) – cut in medium pieces – ¼ Kg.

~ Yogurt ( or Buttermilk)  - 2 cups.
~ Besan (gram flour) – ½ cup.

~ Kokam (optional) – 2 to 3 pieces.

~ Turmeric powder – ¼ tsp.

~ Red Chili powder – 1 tsp.

~ Dry Red Chili – 4 to 5.

~ Mustard seeds – ½ tsp.

~ Cumin seeds – ½ tsp.

~ Curry leaves – 4 to 5.

~ Vegetable Oil - as required for deep frying.

~ Salt - as per taste.

~ Coriander leaves chopped – for garnish.

Method:

~ Blend Yogurt with double the amount of water, Turmeric powder, Ginger Garlic
   paste, Kokam (Optional), Red Chili powder, Salt and Besan.

~ Mix well to make sure that there are no lumps formed. It should look like a
   Buttermilk mixture with Besan in it.

~ Cook this mixture in a Pan for 10 minutes and then add Bhendi pieces.

~ Simmer in medium heat, constantly stirring till the Bhendi are fully cooked.

~ Heat Oil in a Pan, add Curry leaves, Mustard seeds, Cumin seeds, Dry Red
   Chillies and fry for sometime.

~ Add this on the top of the cooked Bhendi Kadi.

~ Garnish with Coriander leaves and serve hot with Rice or Chapati.

====This is my wife, Marina's recipe====

Fried Chicken Kebab

Ingredients:
~ Chicken Drumsticks (leg pieces) - 10.
    (You can also use other pieces of Chicken).

~ Ginger Garlic paste - 1 tbsp.

~ Chicken Kebab Masala powder - 6 tbsp.

~ Egg (beaten) - 1.

~ Vegetable Oil - as required for deep frying.

~ Salt - as per taste.

Method:

~ Peel the skin of the Chicken drumsticks, wash and sprinkle little salt.

~ Mix Ginger Garlic paste, Chicken Kebab
   Masala powder to the beaten Egg and
   marinate the Chicken drumsticks in this
   mixture for about 1 hr.

~ Heat Vegetable Oil in a Pan and deep fry the
   marinated Chicken drumsticks.
~ Serve while hot.

 

====This is my SIL, Sharina's recipe====

Chana 65

Ingredients:

~ Chana  - 2 cups.

~ Garlic crushed - 3 pods.

~ Ginger Garlic paste - 1 tsp.

~ Garam Masala powder - 1 tsp.

~ Red Chilli powder - 2 tsp.

~ Vegetable Oil - 2 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Cumin (Jeera) powder - 1/2 tsp.

~ Maida / All Purpose flour - 2 tbsp.

~ Besan / Gram flur - 2 tbsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - 1 tbsp.

Method:

~ Pressure cook Chana (ensure that its not soggy). Drain and keep aside to cool.

~ Mix Crushed Garlic, Ginger Garlic paste, Turmeric powder, Cumin powder, Maida,
   Besan, Red Chilli powder, Garam Masala powder, Salt in little water.

~ Now add the drained Chana to this mixture and keep aside for around 15 minutes.

~ Heat Vegetable Oil in a Pan, pour the Chana mixture into the Oil and simmer until
   done, frequently stirring.
~ Garnish with Coriander leaves and serve hot.

Sausage Omlette Curry

Ingredients:

~ Sausage (cut in small pieces) - 4.

~ Egg - 4.

~ Onion sliced - 1.

~ Onion chopped - 1.

~ Tomato chopped - 1.

~ Green Chilli  chopped - 2.

~ Ginger chopped - 1" piece.

~ Ginger Garlic paste - 1 tsp.

~ Maggie cube - 1.

~ Chicken Masala Powder - 1 tbsp.

~ Garam Masala powder - 1 tsp.

~ Vegetable Oil - 2 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Cumin (Jeera) seeds - 1 tsp.

~ Musturd seeds - 1/2 tsp.

~ Coriander powder - 1 tbsp.

~ Curry Leaves chopped - 1 tsp.

~ Salt - as per taste.

~ Coriander Leaves chopped - 1 tbsp.

Method:

~ Beat Eggs with Turmeric powder, Salt,
   Coriander leaves, Curry leaves, Chopped
   Onions, Green Chilli and Sausage pieces.

~ Heat Vegetable Oil in a Pan, pour the beaten
   Egg mixture, cover and cook for 2 minutes.

~ Now turn the Omlette and cook for another 2
   minutes (until golden brown).

~ Keep the Omlette aside to cool. Cut into small
   pieces (around 2.5 cms size).

~ Heat Oil in another Pan, add Musturd seeds,
   Cumin seeds, Onion sliced and saute until
   Onions turn golden brown.

~ Add Ginger Garlic paste and fry for sometime.

~ Add chopped Tomatoes and stir fry for
   about 2 minutes.

~ Now add Coriander powder, Chicken Masala
   powder, Garam Masala powder and cook for
   sometime with sufficient water. 

~ Add Maggie cube, Omlette pieces, close the lid and cook for around 5 minutes.

~ Garnish with Coriander leaves and serve hot with Rice, Chapathi, Roti or Bread.

Mutton Vindaloo (in Beer)

Ingredients:

~ Mutton (cut in medium pieces) - 1 Kg.

~ Onion sliced - 1.

~ Potato (cut in medium pieces) - 2.

~ Kashmiri Red Chilli  - 10.

~ Ginger - 1" piece.

~ Garlic chopped - 10 pods.

~ Ghee - 1 tbsp.

~ Vegetable Oil - 2 tbsp.

~ Turmeric powder - 1/2 tsp.

~ Cardamom - 2.

~ Cumin (Jeera) seeds - 3 tsp.

~ Salt - as per taste.

~ Vinegar - 2 tsp.

~ Coriander Leaves chopped - 1 cup.

~ Beer - 1 pint.

Method:

~ Marinate Mutton with Beer, Turmeric powder, Vinegar, Salt and keep aside for 1 hr.

~ Grind Kashmiri Red Chillies, Ginger, Cumin Seeds, Cardamom to make a paste.

~ Heat Vegetable Oil in a Pan, add Onions and fry till golden brown.
~ Add Garlic and fry for sometime.

~ Add chopped Coriander leaves and stir fry for 2 minutes.

~ Now add the ground paste and fry for 2 minutes, stirring frequently. 
~ Add marinated Mutton pieces along with the marinate mixture, close the lid and cook
   till the meat is tender.
~ Now add Potato pieces and cook for 10 minutes.
~ Add Ghee and serve hot with Rice, Chapathi, Roti or Bread.

Noodles with Sausage & mixed Veg Stir Fry

Ingredients:

~ Sausages (cut in small pieces) - 12 (1 pkt).

~ Onion sliced - 2.
~ Tomato chopped - 1.

~ Potato (cut in small pieces) - 1.

~ Green Peas - 1 cup.

~ Carrot (cut in small pieces) - 2.

~ Green Chilli (cut in small pieces) - 2.

~ Olive Oil - 2 tbsp.

~ Turmeric Powder - 1/2 tsp.

~ Cumin (Jeera) Powder - 1/2 tsp.

~ Coriander Powder - 2 tbsp.

~ Maggie cube - 1.

~ Ginger chopped - 2" piece.

~ Garlic chopped - 5 pods.

~ Chicken Masala powder - 2 tbsp.

~ Garam Masala powder - 1 tsp.

~ Noodles - 4 pkts (or as required for 4 servings).
~ Soya sauce - 2 tsp.
~ Coriander leaves chopped - for garnishing.

~ Salt - as per taste.

Method: 

~ Heat Olive oil in a Pan, add Onions, Ginger, Garlic, Green Chillies and saute till Onions
   are golden brown.

~ Add Tomato and fry for sometime.

~ Add the Potatoes, Carrot, Green Peas, 2 cups water, Coriander powder, Maggie
   cube, close the lid and allow to cook.

~ Add Sausage, Chicken Masala powder and cook for sometime.

~ Once the Sausages are cooked, add Soya sauce, sprinkle Garam Masala powder and
   keep on flame until sufficiently dry.

~ Garnish with Coriander leaves.

~ Cook Noodles in sufficient water and drain.

~ Sprinkle Soya sauce on the noodles and serve with Sausage & mixed veg stir fry 
   while hot.