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.