Beef Kuruma

Beef: 1 cup (cooked in pressure cooker)

Oil: 2 tbsp

Cumin: 1/4 tsp

Curry leaves: a sprig

Onion: 2 sliced

Ginger: 1 inch chopped fine

Garlic: 5 cloves chopped fine

Green Chillies: 3 slit

Tomato: 1 chopped fine

Chilly powder: 1/2 tsp

Coriander Powder: 4 tsp

Garam Masala: 1 tsp

Turmeric Powder: 1/4 tsp.

Mint leaves: 4 tbsp

Coriander leaves: 2 tbsp

To grind:

Coconut grated: 1/2 cup

Fennel/Perumjeerakam: 2 tsp

Cumin: 1/4 tsp

Grind this with half of the sauteed masala to a paste and keep aside.

Heat oil in a kadai, Splutter cumin and curry leaves.

Add onions and saute till brown.

Now add the garlic, ginger, green chillies and saute for a minute

Add the tomato and saute till oil separates

Take half of this and grind with the coconut.

To the rest, add chilly powder, coriander powder, turmeric powder and garam masala powder. Saute till raw smell goes.

Add the ground coconut masala, mint leaves and coriander leaves, a little water and saute till oil separates.

Add  enough water, required salt and let it boil

Take off fire and serve with rotis/dosa etc

Kumblanga/Winter Melon/Ash Gourd curry with yoghurt/ Moru curry

Kumblanga/Ash Gourd: 2 cups cut into chunks

Turmeric Powder: 1/4 tsp

Chilly Powder: 1/2 tsp

Green Chillies: 3 slit

Place this in a pressure cooker, Add enough water (about 3/4 cup) and cook for 2 whistles on high

Coconut Grated: 1/2 cup

Shallots: 5 or 6

Garlic: 2 cloves

Cumin: 1/2 tsp

Turmeric powder: a pinch

grind these into a smooth paste.

Yoghurt: 500 gms

Take about a tbsp of yoghurt from this and grind with the coconut mix so that you get a smooth paste.

 

Now open the pressure cooker and add the ground mix and cook on a low flame for sometime.
Now beat the remaining curd just for a second in the mixie and add to the curry. You can add a little water to the beaten curd.
Turn off stove.

To Temper:
Mustard: 1/4 tsp
Fenugreek: 1/4 tsp
Shallots: 2 sliced
Curry Leaves: a sprig
Dried Red Chilly: 1
Coconut oil: 1 tbsp
Heat oil in a pan, and splutter mustard, fenugreek, shallots, red chilly and shallots.
Pour over the curry.
Serve with rice.

Chilli Prawns

Prawns: 20 medium

To marinate:

Soya sauce: 1 tsp

Corn flour: 2 tbsp

Salt: a pinch

Pepper: 1 tsp

Oil: 1/2 cup for frying

Keep the cleaned prawns in a bowl.

Add all the ingredients under "to marinate" list except oil

Mix it thoroughly.

Fry it in oil and keep aside.

For the Sauce:

Onion: 1 cubed

Green Chilly: 2 chopped

Dried Red chilly: 2 chopped

Ginger: 1 tbsp chopped fine

Garlic: 5 cloves chopped fine

Spring onion: chop the leaf for garnish and chop the onion for the sauce.

Red Chilly sauce: 1 tbsp

Green Chilly sauce: 1 tbsp

Soya Sauce: 1 tsp

Sweet Chilli Sauce: 1 tbsp

Vinegar: 1 tsp

Salt: as needed

Sugar: 1 tsp

Pepper: 1 tsp

Corn flour: 1 tbsp

red food color: a pinch

Heat oil (You can use the left over oil from frying prawns-just take as much as needed)

Throw in the cubed onion, onion from the spring onion, ginger, garlic, green chillies and red chillies

saute for 2 minutes,  and then add all the sauces.

Immediately add the vinegar, salt, pepper and sugar.

Add the fried prawns to it.

Now add corn flour and red food color mixed in half cup cold water

Let it simmer for a minute.

Take off fire and garnish with chopped spring onion leaves.

Serve warm with Fried rice/Noodles