Beef Red Curry Masala

800 gms of Beef cut into cubes

1 Onion sliced and chopped into big pieces

2 tsp Kashmiri Chilli Powder

2 tsp Coriander Powder

1 tsp Pepper Powder

1 tsp Cumin Powder

1 Tsp Garam Masala Powder

1.5 tsp salt

Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies

3 tomatoes chopped

¾ cup Yoghurt

Few curry leaves

A bunch Coriander leaves chopped

Method:

Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.

Have with bread, chapatti or rice.

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Dosa with Rice Flour (No Soaking and Grinding)

Ingredients:

1.5 cups Rice Flour

¾ Cup Urid Dhal Flour (Black Gram Dhal)

1/8 cup Fenugreek Flour (Methi)

3 Cups water

Salt

Dosa Pan

Ghee (clarified butter) – Optional

Water for frying Dosa

Method:

Mix all the flours and water to form smooth batter. Not too thin or too thick. Keep it overnight (10 to 12 hours). Just before frying the dosa’s remove the required batter or all of it, add salt. Heat Dosa Pan. Sprinkle water to test the pan. Don’t apply oil to pan. Spread a ladle of batter and then little ghee on to dosa. Close for a minute. Check if dosa is ready (the sides will start coming off the pan). Remove. Have the dosa with white coconut chutney, green chutney, sambhar.

Tuna Cutlets (Easy)

425 gms Tuna Meat (Canned in Spring Water)

Ingredients:

1 Onion (medium)

4 green Chillies

1½ inch ginger

6 Cloves Garlic

1 bunch Coriander Leaves

1 Stalk Spring Onions or Onions Leeks

Few mint leaves

All above to be minced fine

2 Eggs

300 gms Potatoes- (boiled and peeled)

1 tsp Pepper Powder

½ tsp Turmeric Powder

1.5 tsp Coriander Powder

1 tsp Garam Masala Powder

½ tsp Turmeric Powder

½ tsp Chilli Powder

1 tsp salt or to taste

Toast Powder (bread crumbs)

Method:

Cut open the Tuna Tin and drain all the water. Mash the boiled potatoes. Add the tuna to the mashed potatoes. Mince all the green masala add to the mixture. Add all powders, salt and yolk of egg (reserve the white of egg) and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets in the palms of your hands. Beat the white of egg. Dip the cutlets in white of egg and then Bread Crumbs (if you want crispy cutlets) or only white of egg.

Heat frying pan, add about 6 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.

Pork Sorpotel (Mangalorean)

Pork Sorpotel

1.25 Kgs Pork cut into Small Pieces

1 Pig Heart

250 Gms Pig Liver

Green Masala:

3 Big Onions Finely Chopped

15 Cloves Garlic Finely Chopped

15 Green Chillies Finely Chopped

3 inches Ginger Finely Chopped*-

Grinding:

Each of the below ingredients to be dry roasted separately and ground in vinegar and water

15 Red Chillies

1 Spoon Black Pepper

1 Heaped Spoon Cumin Seeds

1 heaped Spoon Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 Spoon Cuscus (poppy seeds)

12 cloves

4 big sticks Cinnamon

4 Cardamom Pods

1 tsp Shahi Jeera

1 Onion Sliced

1 tsp Turmeric Powder

1 small piece nutmeg

A small lemon sized ball of Tamarind

Half cup vinegar

Water

Other:

4 tbsp. Oil

2 Cinnamon Leaves

Salt to taste

3 tbsps Pork Blood or 150 gms black pudding smashed and soaked in vinegar.

Method:

Clean the pork, wash and cut into big chunks. Boil adding 1 tsp salt and 2 cups water. Don’t cook fully. Just boil for 10 minutes and remove. Similarly, cut the heart and liver, wash and boil in ½ tsp salt and 1 cup water. Allow to cool. Drain and reserve the stock. Cut the pork, heart and liver into very small pieces.

In a deep pan fry the pork and liver pieces in batches slightly in its own fat and remove.

In a deep vessel, heat 4 tablespoon oil and fry the minced green chillies for 30 secs. Then add the chopped onions and 1.5 tsp salt fry for a minute and add the bay leaves. After two minutes add the garlic and ginger and fry for 5 minutes. Now add the ground masala, mix well and cook on slow fire for 5 minutes. Add the masala water and stock (from boiled meat) and cook for another 5 minutes. Add the fried meat and liver pieces and cook on slow fire for 45 minutes. Add salt and vinegar to taste.

Add the pork blood or black pudding and cook for another 15 minutes.

Pork Sorpotel is ready. You can have this with Sannas or Appams or Rice Pancakes or just plain rice or dunk with bread.

 

 

Xmas Cake the Easy Way

Xmas Cake the Easy Way

Ingredients:

600 gms mixed fruit (can obtain from Supermarket in packet)

¾ Cup Chopped Walnuts

¾ Cup standard flour

½ tsp baking powder

1 Egg (beaten)

1 can condensed milk (400 gms)

½ cup water

Method:

Boil the mixed fruit in water for a minute. Keep stirring while it is boiling. Remove and allow to cool.

Mix in a bowl the mixed fruit, the chopped walnuts, the condensed milk and egg. Stir in the flour, previously shifted with the baking powder. Mix well and pour into Cake tin (sized 7 to 8 inches or 18 to 20 cms) lined with baking paper.

Bake in pre-heated oven for 12 hour at 110 degrees fan forced or 135 conventional oven or 275 degrees Fahrenheit. Continue baking for another hour at 110 degrees fan or 125 degrees conventional or 260 degrees Fahrenheit.

Remove and allow to cool.

Mackerel Curry (Mangalorean)

Mackerel Curry (Mangalorean)

Ingredients:

5 Mackerels (6) or 500 Sardines or 2 Pomfrets

Masala (ground)

1/2 onion (sliced)

4 seeds garlic

1 inch ginger

1 green chilli

200 gms Chopped tomatoes (Canned) or two tomatoes (sliced)

8 Red Chillies

3/4 tsp turmeric powder

½ Tsp Cumin Seeds

A small ball tamarind

Water if required

Seasoning:

½ Onion (Sliced)

Few Curry Leaves

2 tblsp Ghee (clarified butter) or Oil

Salt to taste (1 tsp)

Method:

Clean the Mackerels (see Video), Cut them into required size pieces (2 or 3) apply ½ tsp of salt and keep aside.

Place a deep pan or vessel on stove. Add ghee or oil, when hot add ½ sliced onion. Fry for a minute, add curry leaves. Fry for another minute and add the ground masala. Fry for 10 minutes, add masala water if it dries up. Now add the remaining masala water and more water if required to make gravy. This should not be too thin. The gravy will increase when you add the fish (water from fish). Now add 1 tsp salt and the Mackerel Pieces. Boil for 3 minutes or until fish is cooked. Check for salt and gravy requirements. Remove from stove.

That’s it Mackerel Curry.

 

Dum Mackerel or Sardines

Ingredients:

800 gms Mackerels (6) or Sardines

6 medium onions (chopped)

1.5 pods chopped garlic

3 inches chopped ginger

6 chopped green chillies

400 gms tomatoes or one can of diced tomatoes.

A bunch chopped coriander leaves

1 to 1.5 tsp chilli powder (according to spice requirement)

½ tsp turmeric powder

1 tsp salt

½ cup vinegar

The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU

Juice of lemon

3 tblsp of Olive Oil

Method:

Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.

Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.

Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.

Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.