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.