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(Fried meat balls tossed in a thick coconut milk gravy)

Ingredients:

For the meat balls:

Minced Meat – 1/2kg (beef or chicken)

Onions – 1 large (sliced finely)

Ginger – 1 tablespoon (chopped)

Garlic – 1 teaspoon (chopped)

Green chilly – 1 (chopped)

Salt – to taste

Oil – 1/2 a cup

For the gravy:

Onion sliced – 1 medium sized

Potato- 2 (boiled and cubed)

Ginger sliced – 1/2 inch piece

Garlic sliced – 1 pod

Green chillies – 2 (slit lengthwise)

Coconut milk – 1tin

Vinegar – 2 tablespoons

Turmeric powder – 1/4 teaspoon

Pepper powder – 1 teaspoon

Coriander powder – 1 tablespoon

Fennel powder – 1 tablespoon

Cinnamon – 1 piece

Cloves – 3-4

Curry leaves – a hand full

Salt – to taste

Water – as needed

How to:

In a bowl combine the minced meat, chopped ginger, garlic, green chillies, onions and salt.

Knead well and divide into small, lime sized portions.

Add the 1/2 cup oil to a pan and fry the meat balls until golden on all sides.

Remove form pan, drain on a paper towel, and keep aside.

 

In a mixer grind to a paste, the sliced ginger, garlic,green chilly, turmeric powder, coriander powder, fennel powder, pepper powder, cinnamon, cloves and vinegar,and keep aside.

In a deep pan, add 2 tablespoons oil and sauté the onions. When the onions turn golden brown, add the slit green chillies and the curry leaves and sauté for a while.

Next add the ground masala paste and salt. Sauté on a low flame till the masala is well cooked and the oil separates.

Add the coconut milk to the masala and bring to a boil. You can add a little water if the coconut milk seems too thick.

Add the cubed potatoes and the meat balls and let it simmer for a while.

Remove from flame and serve with rice or bread.

Ingredients:

Chicken – 1Kg (cubed)

Onion – 2 large (finely chopped)

Tomato – 2 (finely chopped)

Ginger – 1 tablespoon (finely chopped)

Garlic – 1 tablespoon (finely chopped)

Green chillies – 2 slit

Coriander leaves – 1 small bunch

Cloves – 4-5 whole

Cardamom – 2-3 whole

Pepper corns – 10-12 whole

Fenugreek leaves – 1 pinch

Chilly powder – 2 tablespoons

Fenugreek powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Butter – 3 tablespoon

Fresh cream – 1/2 cup

Sugar – 1 teaspoon

Salt to taste

How to:

Marinate the chicken in 1 tablespoon of ginger garlic paste and salt.

In a pan add 2 tablespoons oil, add the whole spices, onions, ginger, garlic, green chillies and sauté for a while, till the onions are golden brown. Add chilly powder, fenugreek powder, fenugreek leaves and garam masala powder and mix. Add chopped tomatoes and chopped coriander leaves and cook till the tomatoes are cooked. Put all the ingredients in a blender and grind to a smooth paste.

In a heavy bottomed pan, add 1/4 cup oil and fry the chicken on both sides till its slightly cooked. Remove the excess oil and add in the ground masala. Let the chicken cook in the gravy for 5 minutes. Add the butter, cream and 1 teaspoon sugar and cook till gravy thickens. Remove from flame and serve hot with chapattis and rice.

Ingredients:

Moong dal/Cherupayar Paripu – 1 cup

Pearl onions – 3-4 (sliced round)

Green chillies – 2 (chopped finely)

Ginger – 1/2 teaspoon (chopped finely)

Garlic – 1/2 teaspoon (chopped finely)

Curry leaves – 1 sprig

Turmeric powder – 1 pinch

Jeera – 1 pinch (whole seeds)

Mustard seeds – 1/2 teaspoon

Red chillies – 2 torn in half

Oil – 1 tablespoon

Salt to taste

How to:

Cook dal in 3-4 cups of water, depending on how much thick you want the curry to be .(You can also pressure cook the dal for about 3 whistles)

Heat oil in a pan, splutter the mustard seeds, then add the cumin seeds, sliced onions, red chillies, ginger, garlic, green chillies and curry leaves and sauté for a while on a very low flame till the ginger and garlic losses its raw smell. Now you can add one pinch of turmeric powder and enough salt and mix for a few seconds. Then pour the boiled dal into the pan. Check the seasoning and add more salt if necessary. Let it simmer or a few minutes so that the masala blends with the dal. Remove from flame and serve hot with rice or chapatti.

Ingredients:

Beans – 2 cups (sliced)

Onion – 1 small (sliced lengthwise)

Red chillies – 2 whole

Urad dal http://en.wikipedia.org/wiki/Urad_(bean) –1 teaspoon

Coconut grated – 2 teaspoons

Mustard seeds – 1/2 teaspoon

Curry leaves – 1 sprig

Turmeric powder – 1 pinch

Chilly powder – 1/2 teaspoon

Oil – 2-3 tablespoons

Salt to taste

How to:

Wash the beans in warm water. Slit the bens lengthwise and then cut into one inch long pieces.

In a wide bottomed pan splutter mustard. Add the urad dal and stir for a second or two till it becomes slightly brown. Add the beans and sauté for a minute. Next add the chopped onions, red chilly, grated coconut, curry leaves and salt and stir. Lastly add the turmeric powder and the chilly powder and keep stirring till the masala coats the beans. Cover and cook for a minute. Check if the beans are still juicy but cooked and the coconut is a little roasted. Remove from fire and serve hot as a side dish with rice.

Ingredients:

Bitter gourd – 1 medium sized (thinly sliced)

Pearl Onion – 3-4 small (thinly sliced)

Green chillies – 3-4 (finely chopped)

Whole red chillies – 2

Curry leaves – 1 sprig

Grated coconut – 1/2 cup

Mustard seeds – 3/4 teaspoon

Yogurt – 1 cup

Coconut oil- 1/4 cup

Salt to taste

How to:

Grind 1/4 teaspoon mustard seed and the grated coconut with a little water to for a smooth paste. Add the curd to the mixer and blend. Transfer this mixture to a bowl.

Heat oil in a pan and fry the sliced bitter gourd till light golden brown. Drain the oil and toss the biter gourd into the coconut and curd mixture.

In the same oil Splutter mustard and add green chilly, curry leaves and sliced onions and sauté till the onions turn golden brown. Pour this over the bitter gourd mixture.

Serve as a side dish with rice.