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