Pork Curry

Ingredients:

Pork Loin – Rib meat – little less than a pound – chopped into cubes

Onion – 1 medium finely chopped

Tomatoes – 2 medium chopped

Coconut milk – 1/4 can

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Shaan Meat Masala – 2-3 tsp

Turmeric powder – 1/2 tsp

Black pepper powder – 1 tsp

Garlic – minced 1 tsp

Ginger – 1 inch root sliced thin

Curry leaves

Apple Cider or white vinegar

Salt to taste

Marinate the pork in the vinegar and salt for 1/2 hour to an hour.

Fry the onions, curry leaves, ginger and garlic till the onion turns soft. Add the tomatoes and continue to fry. Add the pork and all the powders and roast on medium high heat. Keep adding coconut milk a couple of tablespoons at a time. As the oil separates and the gravy thickens add some more coconut milk (or water) and cover and cook over medium low heat until pork is done.

Shrimp Curry

Ingredients:

Shrimp – 15 – 20 peeled and deveined

Onion – 1 medium

Coriander Powder – 1 tsp

Cumin Powder – 1/2 tsp

Green Chilies – 2 long

Ginger Root – 1 inch minced

Minced Garlic – 1 tsp

MDH Fish Curry Masala – 2 tbs (http://www.amazon.com/MDH-Curry-Masala-Spice-3-5-Ounce/dp/B002XH5760)

Curry leaves

Coconut milk – 1/2 can

Fry the onions in olive oil on medium high heat. Add the ginger, garlic, all the powders and green chiles and continue roasting for about 10 minutes. Begin adding the coconut milk couple of table spoons at a time to the pan. The idea is to let the “masala” cook in the coconut masala without getting too wet. Keep adding the coconut milk and roasting till you get the gravy to a nice thick consistency. Finally add the shrimp and add kosher salt to taste. Cover and cook for about 20 minutes.

Crab cake

Jumbo lump crab meat
2 tsp mayo
1 tsp pepper
1 egg
2 slices of bread
Hot sauce
Salt to taste
Bread crumbs

Mix all the ingredients and shape into patties.

Shallow fry in non stick pan.

Kadhai Ghosht (Goat curry)

Ingredients:

Mutton 1.5 pounds
Onion 1 medium
Long green chilies 2. Slit open.
Coriander powder 1 tsp
Ginger 1 inch root
Ginger garlic paste 1 tsp
MDH Khadhai Ghosht masala 2 tsp
Turmeric powder 1/2 tsp
Pinch of cinnamon and clove powder
Salt to taste
Coriander leaves garnish
Curry leaves
Olive oil

Roast the onions with curry leaves and the green chilies. Add ginger and ginger garlic paste along with the coriander powder and continue roasting till the oil separates.

Add the goat meat and continue to roast on medium high heat. Add MDH masala, salt, turmeric powder, cinnamon and clove powder and continue to roast for about 15 minutes.

Lower heat to medium low and cover and cook for 2 hours stirring often. Garnish with coriander leaves.

Green Chicken

Ingredients:

Marinade:

Mint Leaves – 1 bunch
Coriander leaves – 1 bunch
Green Chiles – 3 long ones
Ginger – 1 inch root
Garlic – 1 tsp minced
Coconut milk – 1 can
Ground pepper – 2 tsp
Juice of 1 lime
Salt – 2 tsp
Pinch of jeera seeds

Blend all the ingredients in a blender.

Marinate the chicken for at least a few hours in this mix. I used boneless skinless chicken thighs and some breast meat cubed.

Fry 1 medium sized red onion (finely chopped) for about 15 minutes on medium heat. Add a tsp of salt to it. Raise heat to medium high and add the chicken. Cook it till done and sauce reduces to your liking.

Mutton Kolhapuri

Made this last night….

Mutton – 1.5 pounds
Onion – 1 medium
Shredded Coconut – 1 small bowl
Coriander powder – 2 big tsp
Cumin powder – 1 big tsp
Eastern Meat Masala – 2-3 big tsp
Red Chili powder – 1.5 big tsp
Ginger Garlic paste – 2 big tsp
Whole spices – Cinnamon, Star Anise, Cloves
Tomatoes – 2
Salt to taste.

Pressure cook the mutton for about 20 minutes.
Fry the onions in oil till well done. Add whole spices and roast till it sputters. Add ginger garlic paste, shredded coconut and all the powders and roast well. Add tomatoes and continue to roast. Add the mutton and salt with a little bit of the mutton stock from the pressure cooker. Roast till the mutton turns a nice reddish color. Add more stock and cover and cook till done.

Rogan Josh

mutton(prefereably leg meat), mustard oil(any other substitute will work but not as good), hing,chilli powder, fennel(saunf) powder, ginger powder (saunth in kashmiri), curd, all the Khara masala (whole spicies-cardamum, badi elachi, laung etc) and salt and NOTHING else. The procedure is simple. Heat oil (in a pressure cooker), add hing, then all the Khara masala(whole spices)..let it splutter for a bit, then add the meat. Fry meat till it has a good reddish look to it. Take it off the gas, add the chilli powder, and let the meat cook in the chillies for a bit(extremely low flame or the chilli will burn)..then add the sauf, ginger powder and the curd. Simmer till oil separates from the curd. Add water and pressure cook it till the meat is soft enough that it separates from the bone. Slurp it up with a ton of white rice! –from a kashmiri.

Need to try this….

Chicken Tikka Masala

From All-Recipes.com

Ingredients

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Cabbage and carrot thoran (Kerela style)

Ingredients:
Cabbage 1/2 head
Carrot 1
Shredded cocunut 100 gms (small white porcelain bowl)
Onion 1/4
Coriander powder 1 tsp small
Jeera powder 1/2 tsp small
Turmeric powder pinch
Garam masala pinch
Red chili powder 1 tsp small
Whole black pepper
Jeera seeds
Curry leaves
Ginger garlic paste

Cut the cabbage fine. Shred the carrot. In a wok heat oil and add the jeera seeds and mustard seeds when hot. Roast the onions with curry leaves and the Ginger garlic paste with the jeera seeds and whole pepper. Add the coriander and jeera powder and conitnue roasting. Add the cocunut, chili powder and garam masala.

Now add the cabbage and carrot. Add salt and stir well. Add a little bit water and cover and cook.

and keep roasting. Add the curry leaves.