Chillie Pork

Ingredients:

1 kg Pork without the lard cut into small pieces
3 large onions sliced finely
8 peppercorns
1 teaspoon chopped ginger
1 teaspoon chopped garlic
6 green chillies sliced lengthwise or 2 capsicums sliced finely
Salt to taste
3 tablespoons oil
1/2 teaspoon pepper powder

Method

Boil the Pork in 1 cup of water with a little salt and the peppercorns till tender
Heat oil in a pan and fry the onions, slit green chillies, ginger and garlic till golden brown. Add the boiled pork and pepper powder and cook till semi dry. Stir in the chopped mint and coriander leaves and fry for a few more minutes. Serve with rice or bread.

Mutton & Lady Fingers (Okara) Curry

INGREDIENTS:-

1/2 Kilo Mutton
¼ Kilo Okra or Ladyfinger
1 big tomato, diced
2 medium onions, diced
2 green chilies, whole (adjust according to taste)
1/4 teaspoon turmeric powder
1 teaspoon chillie powder
1 teaspoon ginger paste
2 teaspoons garlick paste
3 bunch of cilantro or coriander leaves
3 tablespoons refined oil
Salt to taste

PREPARATION

1 Dice Boneless mutton into one inch pieces
2 Discard the ends of okra by cutting it off.
3 Cut remaining Okra into around 1 inch piece sizes.
4 Heat the oil in pan in medium heat.
5 Lower the heat. Carefully add onions, green chilies, spices and salt.
Increase heat to medium. Stir-fry until onions are light golden brown
6 Add Meat pieces and 2 cups of water. Pressurise and allow meat to soften
for about 15 minutes.
7 Add okra to meat and stir-fry for around 15 minutes in medium heat.
8 Add tomato, sprinkle the lemon juice and mix well for few minutes.
9 Sprinkle cilantro or coriander leaves as decoration and serve hot with rice
or soft rotis.

Meat and Channa (Gram)Dal (pulses) Curry

Ingredients:

1/2kg mutton/beef cut into small pieces, 250gms gram/channa dhal soaked in water for 1/2 an hour, take a small piece of turmeric, ginger, garlic, 4 red chillies, 1tbsp of coriander seeds and grind all together into a fine paste

Preparation Method:

Now take 100 GMS oil in a vessel and heat, to this add two chopped onions and fry till almost brown, now add the the ground spices and fry well. Now add the meat and fry well. To this now add the gram/channa dhal, fry for a while, add water and salt to taste and allow to cook till meat is tender and dhal is cooked - but should not break up. Serve garnished with Browned onions or Coriander leaves.

BEEF STEW – Anglo Indian Style

Ingredients:-
• 1 kg Beef cubed
• 1 litre beef stock
• 3 tbsps vegetable /canola /sunflower cooking oil
• 2 onions sliced thin
• 2 bay leaves
• 6-8 cloves
• 8-10 peppercorns
• 4-5 cardamom pods split
• 2" cinnamon stick
• 2 tbsps white flour
• 2tbsps light soy sauce
• 1 cup cubed carrot
• 1 cup shelled green peas
• 3 large potatoes cut into 4 pieces each
• 1 cup green beans cut into 1" pieces
• 1 cup cauliflower florets
• 1/2 cup pearl onions
• 2 green chillies slit
• Salt to taste

• PREPARATION:


• Heat the cooking oil in the pressure cooker. Add all the whole spices and fry till slightly darker.
• Add the onions and fry till golden brown.
• Add the flour and brown.
• Add the soy sauce, and stir well.
• Add the meat and brown.
• Add the stock, 2 cups of water and the harder vegetables like potato, and carrots and cover the pressure cooker. Cook on a high flame till you hear the whistle blow once.
• Turn the flame off and release the pressure from the cooker. Open and add the remaining vegetables. Season and close the pressure cooker and cook on high flame till you hear one whistle. Simmer and cook till one more whistle.
• Release the pressure and serve hot with plain boiled rice.

Spicy Mince Meat Ball Curry

Ingredients:-

750 grms meat
3 green chillies
2 medium sized onions
2 slices bread
finely chopped coriander leaves
2 small eggs.
1 teaspoon saffron
1 teaspoon chillie powder
Ginger & Garlick paste
1 large tomato

Method:-

First place the cleaned and chopped meat, green chillies, onions, bread and coriander leaves in a food processer and gently grind for a few minutes till fine. Next shape the meat into balls.

Then heat a wok and put about half a cup of cooking oil. Next add a chopped onion and spices (ginger, garlick, chillie powder and saffron) and stir till gravy granules form.

Then place the meat balls into the gravy along with chopped tomato and add water to cover the meat balls.

Do not allow gravy to dry up. When water comes down and gravy thick remove and serve with cooked rice.

DELICIOUS CHICKEN KORMA

Ingredients:

1 large Onion
1 tablespoon. Coriander (ground)
1 teaspoon Ginger
½ teaspoon Garlic powder
1 teaspoon Paprika or red pepper
½ teaspoon Turmeric
to taste Salt
1 tablespoon Yogurt
2 tablespoon Vegetable oil or margarine
1 whole chicken cleaned & chopped into medium pieces
2 medium Potatoes
Optional
2 cloves,
1 whole cardamon
1 whole bay leaf

Method:

1 Chop onion.
2 Heat till onions are brown in oil or margarine.
3 Add Chicken pieces, spices, & yogurt. Cook until brown for 2 or 3 minutes.
4 Add 3 to 4 cups water, lower heat and cook till meat is almost tender.
5 Add cubed potatoes and cook till done on medium heat.
6 Serve over rice

JHAL FREZI

Ingredients:-

750gms of beef, mutton or chicken
1/2 inch piece of ginger
3-4 dry red chillies
1 large onion
150 grams oil
3 medium sized potatoes

Method:-

Wash and cut the beef, mutton or chicken into small pieces. Put the meat up to boil with a small piece of ginger and salt to taste till tender.

In another vessel take 150 GMS oil/fat add a chopped onion, 3-4 dry red chillies and fry the meat once soft till it is nice and brown and dry. Now in another pan fry the small cubes of potatoes and add them to the jhalfrezi. Serve hot with rice and pulses.