Beef Stew

Ingredients

• 8 Tablespoons Vegetable Oil 
• 20 Whole Black Peppercorns 
• 6 Whole Cloves 
• 2 Whole Bay Leaves 
• 6 Whole Cardamom Pods 
• 2 Medium Onions, Chopped Fine 
• 6 Cloves Garlic, Chopped Fine 
• 1 Ginger Root, 1" Cube, Chopped Fine 
• 2 Pounds Beef, Cubed, (1") 
• 1 Teaspoon Cumin Seed 
• 1/2 Teaspoon Cayenne, Optional 
• 1 Teaspoon Coriander Seed, Ground 
• 2 Teaspoons Salt 
• 5 Tablespoons Yogurt, Beaten 
• 2 Pounds Chopped Spinach, Fresh Or Frozen 
• 1 Teaspoon Garam Masala

Procedure

• This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef. 
• Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tablespoon of water if necessary. 
• Set aside. Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. 
• Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt in another bowl. 
• Put the yogurt into another bowl. 
• Wash and chop and drain the fresh spinach, have it ready to add into the dish. (Or defrost the frozen spinach.) 
• Put the remaining teaspoon of salt into another bowl. 
• Now, heat the vegetable oil in a large dutch oven. 
• When hot, put in the peppercorns, cloves, bayleaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. 
• Stir and fry until the paste starts to develop brown specks. 
• Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat. 
• Stir and fry for a minute. 
• Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly with the other ingredients. 
• Keep on frying until the meat has a slightly browned look. 
• Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. 
• It should give up its juices, to cook the meat. 
• Now, put the entire mixture in the crockpot, and allow to simmer for 6-8 hours on high or 8-10 hours on low, until meat is tender. 
• When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. 
• If there is too much liquid, simmer uncovered for 5-10 minutes until sauce is thicker. 
• This is usually served with flatbread, but is good over rice or noodles.

Baked Spicy Meat

Ingredients

• 1 kg undercut beef (whole piece) 
• 2 table spoon ginger paste 
• 1 table spoon garlic paste 
• 1 table spoon red chili powder 
• 2 green chilies 
• 1 table spoon garam masala powder 
• 2 lime juice 
• 2 table spoon oil 
• 1 tea spoon salt

Preparation

• Mix all the above ingredients with oil and lime juice. 
• Apply the paste to the meat piece and set aside for 4-5 hours. 
• Then bake in a preheated oven on a medium heat in a covered vessel till meat is tender and water dries up. 
• Slice it and serve with naan.

Tips On Leftover Food

• ·         If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
• ·         Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
• ·         Use left over rice for next day meal, use your imagination and cook something new.
• ·         Keep some extra dough in fridge to make chapatis for breakfast.
• ·         Use leftover sukhi dal to make stuffed paratha.

Tips On Cooking

• ·         To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
• ·         Soak whole pulses overnight and other dals for one hour before cooking.
• ·         Always add hot water to the gravy to enhance the taste.
• ·         Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
• ·         Always use heavy bottomed vessels to make desserts, in order to avoid burning.
• ·         Make desserts with full cream milk, to get thick creamy texture.
• ·         Whenever curd is to be added to the masala, it should be beaten well and add gradually.
• ·         Chop some extra vegetables, for next day stir fry.
• ·         Use the leftover dal water to make rasam or sambar.
• ·         Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
• ·         Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
• ·         If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
• ·         While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
• ·         Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
• ·         Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
• ·         Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
• ·         Never discard the water in which vegetables are cooked, use it in gravies or soups.
• ·         Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
• ·         Immediately after boiling noodles put them in normal cold water to separate them each.
• ·         If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
• ·         Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
• ·         Potatoes soaked in salt water for 20 minutes will bake more rapidly.
• ·         Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Tips For Gravies

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• ·         Always use ghee or vanaspati with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
• ·         Fry the ground masala in reduced flame, so that it retains its colour and taste.
• ·         Little plain sugar or caramelised sugar added to the gravy makes it tasty.
• ·         When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
• ·         To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
• ·         Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
• ·         While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips On Frying

•  Heat the oil thoroughly before adding seasonings or vegetables.
• ·         Fry the seasonings until they change color, to get full flavour of seasonings.
• ·         If masala sticks to the pan that shows quantity of fat included is not enough.
• ·         Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
• ·         When coconut is used in grinding masala, do not fry for a longer time.
• ·         If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
• ·         Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
• ·         Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
• ·         To make pooris more crispy add a little rice flour to the wheat flour while kneading.
• ·         Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
• ·         Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
• ·         Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
• ·         When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.
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Tips On Cutting & Peeling

• ·         Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
• ·         Peel vegetables as thinly as possible to preserve the minerals and vitamins.
• ·         Soak potatoes and eggplant after cutting, to avoid discoloration.
• ·         If you boil vegetables in water, do not throw the water, keep it to make gravies.
• ·         To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
• ·         Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
• ·         Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
• ·         After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
• ·         Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
• ·         Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
• ·         Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
• ·         Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
• ·         Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Gongura Mutton

A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves
 
Ingredients:

• ·         1/2 kg lamb meat, cleaned and cut into pieces
• ·         1/2 tsp turmeric powder
• ·         Salt to taste
• ·         10 cloves of garlic
• ·         1/2 inch piece of ginger
• ·         For the curry
• ·         3 tblsp cooking oil
• ·         4 cloves (laung)
• ·         4 whole green cardamoms (hari ilaichi)
• ·         2 bay leaves
• ·         1 large cinnamon stick
• ·         200 g gongura leaves
• ·         1 large onion thinly chopped
• ·         1 stem large curry leaves

 
Procedure:

• ·         Boil the mutton and ginger garlic with some salt in a pressure cooker.
• ·         Fish out the ginger garlic and make a paste of it and keep aside.
• ·         Now in a pan heat oil and add all the whole spices.
• ·         Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• ·         Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• ·         Sauté till the oil is separated from the mixture.
• ·         Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
• ·         Then add water for curry and boil till it thickens
• ·         Garnish with fresh coriander or mint leaves and serve with rice.

Goan Mutton Curry

Ingredients:

• ·         2 cup warm water
• ·         2 tsp vinegar
• ·         1/2 tsp pepper powder
• ·         1 tsp coriander powder
• ·         salt to taste
• ·         1/2 tsp clove powder
• ·         3 tblsp oil
• ·         2 tblsp desiccated coconut
• ·         2 big size onions
• ·         1 1/2 inch ginger
• ·         1/4 cup yogurt
• ·         750 gms mutton
• ·         1 tsp red chilli powder
• ·         1 tsp cinnamon powder
• ·         6 cloves garlic
• ·         1 tsp turmeric powder

Procedure:

• ·         Clean and wash the mutton thoroughly.
• ·         Remove off the excess water and cut into 1 inch cubes.
• ·         Cream the yogurt and turmeric powder together.
• ·         Mix in the mutton cubes and marinate for 3-4 hours.
• ·         Take off and cut one onion.
• ·         Slice the other.
• ·         Wash, take off and crush the ginger and garlic.
• ·         Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
• ·         Remove with a slotted spoon and keep aside.
• ·         Mix in the remaining oil to the pot and fry the cut onions until soft.
• ·         Mix in the crushed ginger and garlic.
• ·         Stir fry for one minute.
• ·         Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
• ·         Stir fry for 1 minute over low heat.
• ·         Mix in 2 tblsp of water and stir fry until it evaporates.
• ·         Mix in the desiccated coconut stir fry for 2 minutes over low heat.
• ·         Mix in meat and increase the heat.
• ·         Stir and fry the meat for 5 minutes or until it changes colour.
• ·         Mix in water and bring it to a boil.
• ·         Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
• ·         Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
• ·         Stir in vinegar, take off from heat, serve hot.

Dum Pukht

Ingredients:

• 3 cups water
• 1 cup curd (dahi)
• 1/2 cup regular atta (dough)
• salt (namak) to taste
• 2 tblsp oil (tel)
• 1/2 kg mutton

Marinate:

• ·         2-3 green cardamoms
• ·         1 tsp jeera
• ·         2 pods garlic (lasan)
• ·         1 black cardamom
• ·         1/2 cup corriander leaves
• ·         1-6 green chillies
• ·         4 cloves (lavang)
• ·         1 inch piece ginger (adrak)
• ·         6 black pepper (kali mirch) corns
• ·         1/4 cup mint (pudina) leaves
• ·         1/2 onion (pyaj)

Procedure:

• ·         Mix completely mutton, curd and salt and keep aside
• ·         In a mixer grind the marinate till it forms a fine paste.
• ·         Mix the paste with the marinated mutton.
• ·         Put in freezer for 6-8 hours
• ·         Heat up oil in a thick-bottomed pan.
• ·         Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
• ·         Mix in the water.
• ·         Cover the pot with a lid.
• ·         Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
• ·         Cut off the aata and serve with nan.