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.