PRAWNS MASALA

Ingredients

500 grams Prawns (cleaned and marinated with 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tbsp vinegar for 30 minutes)

Masala:

3 Onions Chopped

6 Cloves Garlic Crushed

1 inch ginger chopped

1 Sprig Curry Leaves

1 bunch chopped coriander leaves

3 chopped tomatoes

1 heaped tsp of Chilli Powder

1 heaped tsp of Coriander Powder

1/2 tsp of turmeric powder

2 heaped tsp of Coconut oil

1.5 lemon sized tamarind immersed in warm water (to obtain tamarind water)

Method:

Place a pan on stove and add the coconut oil. When the coconut oil is hot add the crushed garlic. Fry till the garlic becomes slightly brown, then add curry leaves and fry for 30 seconds. Then add the chopped onions and ginger. Fry for a minute and add the chopped tomatoes and powders.

Mix and cook on slow flame for 10 minutes. Now add the marinated prawns, tamarind water and 1/2 tsp salt. Mix well and cook on slow flame for another 10 minutes. Sprinkle chopped coriander leaves and mix well. Remove from flame.

DHABA STYLE MUTTON (GOAT) OR LAMB MASALA

Ingredients

1.2 Kg Mutton cuts into medium pieces.

Marinate the mutton with the below items for 2 hours

1 heaped tblsp of Kashmiri chili powder

1 spoon of turmeric powder

1.5 spoon of coriander owder

1.5 spoon of cumin seed poder

3/4 spoon salt

2 spoons ginger garlic paste

1 cup yoghurt

Method:

Heat a deep pan and add 3 tblsp oil. When hot add 3 bay leaves, 6 cloves, 5 green cardamom. Fry for a minute. Now add 8 cloves chopped garlic and 2 inch ginger chopped and fry for 3 minutes. Now add 4 chopped onions and 6 green chillies finely chopped and salt (1 tsp) and fry till onions are slightly brown.

Add marinated meat, mix well and fry for 4 minutes on high heat and then lower the heat and cook for 45 minutes. Add 3 chopped tomatoes and 1/2 tsp salt and again cook it for another 45 minutes .

Add 1.5 tblsp of garam masala and salt if required and cook for another 15 minutes till meat is cooked. If meat is still tough add little water and cook till meat is cooked completely. Sprinkle chopped coriander leaves and serve.

LAMB OR GOAT Or Beef RENDANG

Ingredients

750 gms of Goat or Lamb cut into small pieces

3/4 Cup Desiccated Coconut, Brown it slightly and grind with little water to make a paste

Make a Paste:

2 medium Onions(chopped), 8 cloves garlic, 2 inch ginger, 6 red chillies, 1 lemongrass. Make paste and keep aside

Pound one lemongrass stick in a mortar and pestle

Method:

In a pressure pan, heat 2 tablespoons oil. Add 8 cloves, 1 stick cinnamon, 4 green cardamon, 3 star anise, Add the ground paste and on medium flame fry till the rawness goes. Add lamb or goat pieces, pounded lemongrass, mix well and fry for a minute. Add tamarind paste, 1 cup Coconut Milk and 1/2 cup masala water and cook on slow flame for 15 minutes.

Cut 6 kafir leaves into strips, 15 curry leaves cut into strips. Add this to the gravy, along with 1 tablespoon of lime juice, 1 tsp salt, 1 tblsp palm sugar. Mix well. Add coconut paste. Mix well and cook for two minutes. Close the pressure pan and cook for 12 whistles (depending on the meat used). Open and cook without the lid till the water dries up. The curry will turn brown. Stir occasionally. Keep frying till it becomes more brown. Take off the flame and sprinkle with a bunch of chopped coriander leaves. If you prepare this a day in advance, it tastes better.

BEEF COOKED IN GARAM MASALA

Ingredients

700 gms of Eye Fillet (cooking time less) or any other beef cuts.

2 tblsp of Garam Masala

200 gms chopped tomatoes

3/4 tsp of turmeric powder

2 sliced medium onions

1 tsp of Salt

little oil

Method: Cut the beef into small cubes and marinate with half tsp of pepper powder and little salt.

Heat up a deep pan, add 2 tblsp of oil, add the sliced onions and little salt. Fry till onions are brown. Add turmeric and garam masala powders and 2 tblsp water and fry for 3 minutes. Add the chopped tomatoes, mix well and fry for 5 minutes. Add the marinated meat and fry for 25 minutes or longer till meat is cooked. Add water if required. Sprinkle chopped coriander leaves mix and remove from flame.