Friday, May 14, 2010

Beef Roast (Request Order)


1 kg beef (Preferably single cut of Round - boneless - cut into 3 inch chunky strips.
4 tablespoons cooking oil/ghee
2 tablespoons black full peppercorns
10 big red chillies
Half inch piece cinnamon
Salt to taste


Put all ingredients except oil in a heavy bottomed vessel or pressure cooker.
Add water to cover the beef just right. Cook till beef is tender and a little water is remaining. Open vessel or cooker and allow to cook till water completely evaporates. Add oil or ghee and keep tossing around till beef gets a nice brown shade. Serve cold or hot with green salad.

Tuesday, October 13, 2009

Quick Stuff - Non-veg

Beef/Chicken/Mutton Masala


500 gms Beef or Chicken or Mutton cleaned and cut into medium sized pieces
2 medium size onions chopped or sliced
1 medium size tomato chopped or sliced
6 cloves garlic
1/4 inch piece ginger chopped into tiny bits
2 cloves
1/4 inch cinnamon
2 teaspoons Red chilli powder
3 tablespoons oil
Salt to taste
1 cup water
2 teaspoons soya sauce
2 teaspoons white vinegar

Put all ingredients together in a vessel or pressure cooker except soya sauce and vinegar. Cook till meat is tender. Open lid and stir on medium flame till gravy is very thick. Add soya sauce and vinegar. Stir for 10 seconds. Serve with rotis, white rice and dal or bread rolls.

Tuesday, March 17, 2009

Green Masala Curd Curry ( Ammachi (grandma) Shtyle)


1 medium sized onion (finely sliced)
Half bunch coriander leaves
Small bunch Pudina (mint) leaves
4 medium size Green chillies
1 inch piece of ginger
10 pods of garlic
3 pieces coconut (half inch cubes)
1 packet half litre curds (yoghurt)
4 tablespoons cooking oil
Salt to taste

Grind all ingredients except curds and onions into a fine paste.

Fry onion slices till translucent. Add ground masala and fry till raw smell is gone. Add curds and mix well. Serve with white rice, chapatis or idlis. Chilled beer adds to the lunch very well.

Thursday, August 28, 2008

Green Mutton Masala


1 kg Mutton Chops (Always buy Goat Meat not Sheep)
3 medium sized onions (finely sliced)
1 bunch coriander leaves
Half bunch Pudina (mint) leaves
6 medium size Green chillies
1 inch piece of ginger
10 pods of garlic
1 lime
4 tablespoons cooking oil
Salt to taste

Put all ingredients except mutton, onions and lime into the mixer and make a smooth paste.
Put oil in a vessel and heat. Add onions and fry on low flame till translucent. Add green masala paste and fry on low flame till raw masala smell is gone. Add mutton and turn around till masala is coated all over the mutton. Add water to just cover mutton and cook on medium fire. Once mutton is cooked and gravy is thick add juice of half lime and stir. Mix well and remove from fire.
Goes well with thin phulkas, chapathis or white rice and salad.

Chicken Roast (My style)

1 Medium sized chicken cut into 6 pieces (I keep the skin on – it’s tastier)
12-15 medium sized cleaned Garlic pods cut into thin slices
10 dry red chillies (broken in half)
4 tablespoons pure ghee
Salt to taste

Put all the ingredients in a large heavy bottomed vessel with water just about covering the chicken. Keep turning the chicken around every now and then so it cooks evenly. Once chicken is cooked and water is completely dried out, add ghee and keep turning chicken continuously till it is nicely browned all over. Goes well with White wine, white bread and crispy green salad.

PS: Try not to overcook chicken or it will simply disintegrate while tossing around.

Pork Vindaloo ( Can be substituted with Chicken or Beef too)


1 kg boneless pork (Thick skinned meat with fat)
3 tablespoons Jeera ( Cumin seeds)
3 big onions
2 medium sized tomatoes
1.5 inch piece Ginger
12-15 medium sized cleaned Garlic pods
6 dry red chillies
Salt to taste
3 tablespoons White Vinegar

Method: Put all ingredients except pork and vinegar in a mixer and grind till smooth. Remove and apply the masala to meat coating well. Allow to marinate for minimum 1 hour (better if 3-4 hours). Set on fire and let cook till pork is cooked but not mushy. Add water if necessary while cooking (Don’t add too much water or masala will become thin gravy and too much cooking to dry the gravy will soften the pork too much). Once pork is cooked and masala is thick, add vinegar, toss around and remove from fire.
Goes well with chilled beer, white rice or green salad)

Tuesday, January 29, 2008

The best things always come in small packages

Dry Prawn Chutney ( Chemmeen Chammanthi)

Dried Prawns - 1/4 cup
Grated Coconut- 1 cup
Small Onion- 4
Dry Red Chilly- 4-5 pieces
Curry Leaves- 5
Method of Preparation:

Heat a pan and fry dried prawns over medium fire, add red chilliies and small onions and sauté until its colour varies. Then grind or crush well the coconut, curry leaves, salt, with this mixture. Your mouthwatering chutney is ready.