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 – 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.

Mix all the ingredients and shape into patties.

Shallow fry in non stick pan.

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.

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 – 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.

Need to try this….

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.

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.

1. 3/4 – 1 pound ground lamb or beef
2. 1 medium onion
3. 1/4 green bell pepper
4. 1/2 packet of frozen peas
5. Thumb sized piece of ginger
6. Coriander powder – 1 tsp
7. Garlic paste – 1 tsp
8. Eastern meat masala – 1 tsp
9. Red chili powder – 1/4 tsp
10. All Spice – 1/4 tsp
11. Cinnamon and Clove powder – dash
12. Cumin seeds – pinch
13. Salt to taste

In a medium sized wok, heat a little bit of olive oil. Add cumin seeds when hot. Add onions and roast till they are translucent.  Add ginger and the rest of the powders except for the cinnamon and clove and roast for 5 minutes on medium high heat. Add the green bell pepper and continue to roast for another 5-8 mins. Now add the beef/lamb and break it into small pieces. Add salt, all spice and cinnamon and clove powder and peas and  roast on medium high heat for 5 min. Lower the temp to medium low, cover and cook for 5 min. Increase temp for the last 5 minutes while stirring till oil separates.