Meat Ball Indian (kola urundai )

Ingredients 

4 pounds Beef /Mutton/ chicken  (ground meat) 

1/2 cup water

5 Cashews

2 tsp Fennel seed powder 

1/2 tsp fennel seeds

1 tsp Poppy seeds (optional )

1 inch Cinnamon stick 2 pieces

4-5 Cloves

2 Green Chillies(optional)

2”Ginger

8 Cloves Garlic

Salt to taste

2 tsp Red Chilli powder

1/2 tsp Turmeric powder

2 tsp Coriander Powder

2 medium Onion diced 

1/4 cup Grated Coconut

1 egg 

Coriander Leaves 1 bunch chopped fine 

Mint leaves 1/2 bunch chopped fine

1/2 cup Roasted Gram Dal Powdered in a blender  (Pottu Kadalai)

Pepper powder to adjust the taste if you want it spicier 

Salt As needed 

Oil For Deep Frying

Method

In a pressure cooker add the ground meat half a cup of water and add the 1st 13 ingredients on the list and cook for 30 minutes on the stove top or if you’re using the pressure cooker  approximately  2-3 whistles make sure you fry the meat till there’s no liquid cool it. 

In a blender  grind the pottu kadalai powder keep it aside

Take a handful of shredded coconut add a couple tablespoons warm water and grind to a  smooth paste keep it aside 

Now add the cooled meat in the same blender along with a little coriander and mint leaves. Grind-in pulse mode till you get a good texture kind of smooth not pasty .made sure you squeeze out any liquid before pulsing.

In a  small kadai or wok add 2 tsp oil and fry the diced onions and the rest minced coriander and mint leaves till wilted

 Now transfer the meat mixture and the onion sautéed to a bowl and add the  roasted gram dal powder, 1 beaten egg check salt add pepper powder if needed and mix well.You should be able to form balls out of it. You can also refrigerate at this stage and fry it later.

In a kadai, add enough oil for deep frying once  the oil is hot, keep the flame in medium and drop the balls in . You can fry 1/4 balls in a batch depending on the size of the kadai. 

Fry till it’s crispy on the outside. Making sure to fry in medium flame throughout. If you keep the flame high, then the outer will cook and the inner will be raw you’ll know the texture once all are fried 

Drain on a kitchen paper towel

And enjoy !

Thai Garden style beef fried rice

Ingredients 

2 Tablespoons peanut/ olive oil

2 onions chopped 

8 cloves garlic , minced

1 Tablespoon fresh ginger , minced

1 red bell pepper , thinly sliced

1 carrot julienned 

2 lbs lean ground beef

1 Tablespoon brown sugar

1 Tablespoon fish sauce 

1/2 cup soya sauce 

1.5 Tablespoons oyster sauce

2 or 3 Tablespoons chili paste 

3/4 cup low-sodium beef broth or you can use 3 tbs better than bouillon  paste  

1/3 cup water

2 teaspoons cornstarch

1 cups basil leave's 

2 tbs green onions chopped, for garnish optional

5 cups hot cooked rice

Directions

In  a wok over medium high heat, add oil, onions, garlic, ginger carrot and bell peppers and sauté for 2-3 minutes.
Remove the vegetables on to another  plate and add the ground beef in the same pan breaking it up into small pieces cook it till well done and all the water evaporates.

In a small bowl, stir together the brown sugar, fish sauce, soy sauce, oyster sauce, chili paste, cornstarch, beef broth, and water and add to the pan. Add the vegetables you removed back to the pan Stir till combined  for 5-10 minutes
Add the basil and stir. Serve over hot steamed rice, with chopped green onion on top.

I like to cook and cool the rice ahead of time 

sauté some green onions in the same wok  scramble some eggs add the cooked cooked rice top it with the Thai ground beef!

Enjoy 

Beef and Potato fry

 Ingredients 

4 pounds stew beef cubed 

5 medium yellow potatoes cubed

2 large onions diced

4 heaped tablespoons ginger and garlic minced

Oil 

Salt to taste 

Turmeric powder 1/2 tsp

Coriander powder 2 tablespoons 

Fennel powder 2 tablespoons 

Pepper powder 2 tablespoons 

Garam masala  or meat masala 1 tsp

Generous amount of curry leaves

Method

Cut the beef into 1/2 ” cubes. Add  salt, ginger, garlic, turmeric to the pressure cooker. Add about 1/4 C water and pressure cook for 2 whistles (or manual setting for 10 minutes with the vent sealed. Let the pressure release naturally when using an instant pot )

In a frying pan heat about 4Tbsp of oil. When hot add the onions. Saute for a few minutes, adding more oil if needed. Add the curry leaves, potatoes peeled and cubed add in all the masala powders and sauté for a few minutes add the pressure cooked beef with the liquid  and sauté 

Cook till the meat and potatoes are tender

*Add more black pepper powder if you want it spicier 

Creamy Tomato Basil Soup

 Ingredients 

2 (28 oz) cans San marzano  crushed tomatoes

2 yellow onions diced

4 cloves garlic minced 

3 tbs butter 

1/2 tsp crackled pepper 

1/4 tsp salt (optional)

1 tablespoon sugar 

4-5 basil leaves minced 

3 tsp better than bullion (chicken)

2 cups water/broth 

1/4 cup heavy whipping cream 

2 tbs Parmesan cheese (optional)

Instructions 

Heat a stainless steel Dutch pan, and add butter over medium heat and add the diced onions and garlic sauté for 10-15 minutes till it’s translucent add the crushed tomatoes, 2 cups broth followed by the spices and basil bring it to boil.

Reduce heat and let it simmer for 12 minutes, at this point use an immersion blender and purée the contents to the desired consistency. Adjust salt and pepper to taste.

If you don’t have an immersion blender you could wait for the soup to cool and run it in a regular blender.

Finally, add in the heavy cream and serve with some fresh  basil and grated Parmesan.

Enjoy with some warm grilled cheese sandwiches!

Insta Pot Mutton Green Curry

Ingredients 

Mutton - baby goat 3 to 4 Lbs
Potatoes-2 large peeled and cubed 
Onions- 2 chopped 
Ginger -2" piece chopped 
Garlic- 8 to 10 pods peeled to make a paste

Green Chili-10-12 (depends on spice level)
Curry leaves- few sprigs
Cilantro - 2 bunches 

Fennel powder -2 tsp
Coriander powder -1 tbs
Pepper powder-2 tsp

Turmeric powder 1 tsp

Chili powder 1 tsp

Garam masala powder 1 tsp

Coconut -1 cup grated
Poppy seeds-1 tbs

A few almonds or cashews it’s totally optional to grind  along  with coconut
Salt to taste
Oil to fry
Lemon juice 1 tbs 

Water 1-2 cups 

Whole Spices 

• Cinnamon 
• Cardamom 3
• Cloves 5
• Dagad phool  4 pieces 
• Bay leaves 2/3
• Fennel seeds  couple pinches 

Method

1.Wash the mutton with  turmeric and salt let it marinate 

2. Make a paste of the ginger, garlic,green chili, cilantro and 2 sprigs of curry leaf

Make a paste of coconut,poppy seeds  and almond or cashews

3.Marinate the mutton with 1 tablespoon of the green masala turmeric, chili powder and salt 

4.Cook it  in the insta pot along with 1cup water for 10 minutes on high and release pressure naturally if you don’t have one you can  pressure cook using a regular pressure cooker for 10 min  approximately 2 whistles 

5.Remove the meat from pressure pot or pan rinse and  set the pot  to sauté mode add enough oil 2 -3 tablespoons  to sauté the whole spices  for 30 sec 

5.Now add the chopped onions, curry leaves 2 sprigs once it turns translucent add the remaining green paste and cook till the raw smell disappears 

6. Add the rest of the spice powders except garam masala 

followed by 1/4 cup water to deglaze the pan you can also use the stock that came from the meat while cooking 

7.Press cancel and move to the pressure mode add the  marinated meat, potatoes and check for salt cover the lid cook on high pressure  for another 8 minutes in the insta pot 

8. Once the pressure releases naturally I open and add the ground coconut and poppyseed paste  let it boil at this point I would add the garam masala as well and squeeze a tablespoon of fresh lemon juice 

9. Garnish with cilantro serve it with piping hot white  Rice or coconut rice it’s a great combination  

10. You can make the same curry using any meat beef lamb goat or chicken just the timing will vary with the chicken 

ENJOY 

Cashew Chicken

Cashew Chicken

Ingredients

Chicken 3 Boneless,Skinless Chicken Breast

Cut into bite size pieces

Cashews 1/2 cup 

Oil to saute I used canola, could use olive oil
2 tablespoons all purpose flour or corn flour
1 tsp chili powder

SAUCE

2 tablespoons rice vinegar

2 tablespoons soya sauce 

2 teaspoon tomato ketchup

1 teaspoon brown sugar

2 tablespoons Hoisin sauce
2 tsp Chilli paste (optional) 

Salt to taste

2 tablespoons chopped ginger
2 tablespoons chopped garlic
1 medium sized onion diced
1 cup Peppers diced (yellow,red,green)
4 Red chilies (dried )
1/4 cup diced Celery
Snap peas a few


Instructions
In a mixing bowl add all the sauce ingredients mentioned above whisk together set it aside
Marinate the chicken with some salt,flour and chili powder
Take a frying pan add enough oil to fry the pieces of chicken till nice and brown to it add the the ginger,garlic,onions and peppers saute for a few minutes,now add the red chili paste,the sauce mixture,give it a stir making sure nothing is sticking to the pan
You can a splash of water if the sauce is too thick,finally toss the roasted cashews and garnish with green onions 

Simple Toor Dal Recipe

Dal Recipe 

For Pressure Cooking


Tuvar Dal-2 cups (Yellow split peas)
Water 3 cups or more  (approx)

Whole Fenugreek- big pinch
Garlic 4 pods
Cumin Powder 1/4 tsp
Turmeric powder 1/4  tsp
Avacado or coconut  oil 1/2 tsp

Seasoning

Oil to fry
Mustard seeds few

Cumin seeds 1/2 tsp 
Asafotida powder pinch
Onions sliced 1
Curry leaves few sprigs 
Red chilies 2-3 deseeded 
Tomatoes Diced 2 or substitute with juice of 1/2 lemon 
Salt to taste
Ghee

Method

Wash and soak the lentil with enough water for an hour
Pressure cook for 12-15 minutes or for 2 Whistle's with the above mentioned ingredients.

If you’re Using an  insta pot and cook on pressure mode  for 8 min, allow natural  release  for 10 min after that you can switch to pressure release knob from sealing to venting to release any steam.

In a separate skillet heat oil,add the mustard seeds wait for it to sputter then add the  cumin seeds and asafotida  followed  by the onions fry until it is wilted,then add the curry leaves,red chillies and sauté  till the spices are aromatic,now add the diced tomatoes, finally  add the cooked dhall bring it to a boil.Garnish with chopped cilantro leaves!

Enjoy this yummy Dhal with some Roti or just hot Rice and a dollop of  Ghee!