BEEF MASALA

INGREDIENTS:

beef - 300 gm (cut into small pieces)
boiled potatoes - 1 small (cut in to small pieces and boiled) (optional)
oil - 2 tablespoon
cinnamon - 1 small stick
cardamon - 2
cloves - 2
bay leaves - 2 
star anise - 1
onion - 1medium (sliced)
green chilly - 1 slitted
tomato - 1 large(chopped)
ginger garlic paste - 2 talespoon
chilly powder - 1/2 tablespoon
turmeric powder (teaspoon)
corriander powder -11/2  tablespoon
garam masala - 1 teaspoon
corriander and pudina leaves - handful (chopped)
lemon juice - little
salt - as needed.

PROCEDURE:

1.Place the pressure cooker in the stove and add oil .When oil is hot,add the cinnamon,cardamon.star anise,cloves,bay leaves and saute for a min.
2. Add the onion and green chilly and saute for 2 min.
3. Add the tomatoes and saute for min.
4. Add turmeric powder and chilly powder and saute for few sec.
5. Now add the beef pieces and mix well.
6. Add ginger garlic paste,corriander,pudina leaves,corriander powder,salt,little water and mix well.
5. Close the cooker and wait for 5 to 6 whistle.
6. After the steam goes off completely open it and add boiled potatoes,garam masala and mix well.
7. Keep it half closed in low flame for 5 to 8 mins for the mixture to gets thicken.
8. Garnish with corriander leaves,lemon juice and serve hot with rice.

MUTTON GRAVY (KARI ANAM)

INGREDIENTS:

mutton pieces - 1/2 kg (washed and kept)
onion - 1 big (sliced)
green chilli - 1 slitted
tomato - 1 medium
potato - 1 big (cut into big cubes)
corriander leaves - handful (chopped finely)
pudina - 6 to 7 leaves (chopped)
yoghurt - 5 tablespoon
ginger garlic paste  3 1/2 tablespoon
coconut milk - 1/2 cup (optional)
chilli powder - 1/2 tablespoon
turmeric powder - 1/2 teaspoon
corriander powder - 1 1/2 tablespoon
oil - 2 tablespoon
salt - to taste

PROCEDURE:
1. Place the pressure cooker in stove and add 2 tablespoon oil into it.When oil is hot,add onion n green chilly and saute for 3 min.
2. Add the corriander, pudina leaves and tomato.Saute for 2 to 3 min.
3. Add chilli powder,turmeric powder and saute for a min to get nice red colour.(since i dont have indian chilli powder to use, my gravy didnt get that mouth watering red colour)
4. Add the mutton pieces and mix nicely.
5. Add ginger garlic paste,yoghurt,coconut milk and mix well.
6. Add corriander powder,potato pieces,salt and mix well. (if u r not using coconut milk,u can add little water if u wish for  little thin gravy).
7. Close the cooker and cook in medium flame for 2 whistle and at this stage(Off the stove,wait for all the steam to goes off ) take the potatoes from the gravy and keep aside.As it get mashed if u cook further.
8. Now keep the gravy for another 3 whistle in medium flame. (Here in Dubai,the mutton takes 5 whistle.you can adjust the whistle count according to your mutton and cooker)
8. Off the stove.wait for all the steam to goes off and open the cooker.Put it in low flame for 8 to min for the gravy to attain the texture and nice red colour.

MEEN RENDAN (fried fishes in coconut and tamarind gravy)

INGREDIENTS:


onion - 1 big (sliced)
green chilly - 2 small (slitted)
tomato - 1 big (chopped)
tamarind water/paste - made from lemon sized tamrind
coconut milk - 1 cup 
turmeric powder - 1/2 teaspoon
chilli powder - 1/2 tablespoon (as per taste)
corriander powder - 2 tablespoon
corriander leaves - handfull
salt - to taste

FOR THE FISH FRY:

fish - 1/2 kg (cleaned n cut into medium pieces)
chilli powder - 1/2 tablespoon
pepper powder - 1/2 tablespoon
turmeric powder - 1/2 teaspoon
fennel/sombu powder - 1/2 teaspoon
salt - to taste 


PROCEDURE:

1. Mix all the fish fry ingredients with the fish and leave for 10 mins.
    Then fry the fish and keep it aside.
2. Put oil in a vessel and when oil is hot,add the onion and green chillies. Saute for 2 mins.
3. Add the chilli powder and turmeric powder.Saute for few secs an then add the tomato and corriander    leaves. Saute for a min.
4. Add the tamarind water,coconut milk, corriander powder and salt in this stage and mix nicely.
5. Close the vessel and let it boil for 2 to 3 mins.
6. Then add the fried fish pieces into the gravy,close the vessel half and let it boil for 7 to 8 mins in the medium flame.
7. Then keep the gravy in low flame for 10 mins for the gravy to get thickens.
   *garnish with corriander leaves and spring onion(optional)

Serve hot with rice.

CHICKEN MASALA GRAVY(thick gravy)

CHICKEN MASALA(pirattal):

INGREDIENTS:

SERVES - 2

chicken - small pieces(250gms)
onion - 1 big(chopped finely)
green chilli - 1(slitted)
tomato - 1 big(grinded into paste/very finely chopped)
ginger garlic paste - 2 tablespoon
chilli powder - 1 tablespoon
turmeric powder - 1 teaspoon
corriander powder - 1 tablespoon
garam masala - 1 teaspoon
yoghurt - 4 tablespoon
water - 5 to 6 tablespoon
salt - to taste
oil - 2 tablespoon
corriander leaves - handful(finely chopped)


PROCEDURE:

1. Place a pan in the stove and add 2 tablespoon oil into it.When oil is hot,add the finely chopped onion and saute nicely until golden brown.
2. Add ginger garlic paste,green chilly and saute nicely for a min.
3. Add the tomato,chilli powder, turmeric powder and saute nicely till oil seperates.
4. Now add the chicken pieces,yoghurt, corriander powder,garam masala,salt,water and mix nicely.(if u wish u can also add coconut milk instead of water to add taste)
5. Close the pan and cook it for 15 to 20  mins in medium flame.Finally garnish with corriander leaves.


Serve it hot with rice or chappathi

MEEN KUZHAMBU

MEEN KUZHAMBU:

INGREDIENTS:

serves - 4 to 5

fish - 1/2 kg(cleaned and cut into medium sized pieces)
small onions(shallots) - 10 to 12(sliced)
tomato - 1 small(finely chopped)
green chilly - 2 small(slitted)
garlic - 3 cloves(chopped into medium pieces)
tamarind juice - from a lemon sized tamarind ball
chilli powder - 1/2 tablespoon
coriander powder - 3 tablespoon
coconut grated - 2 tablespoon(optional)
cumin seeds(seeragam) - 1 teaspoon
fenugreek(vendayam) - 1 teaspoon
pepper corns - 1 teaspoon
mango - 1 small(cut into medium pieces)(optional)
water 1/2 cup
curry leaves - 2 springs
coriander leaves - to garnish(finely chopped)


PROCEDURE:

1. Grind together: half of the onion(ie.,5 to 6 nos),coriander powder,pepper corns and grated coconut by adding some water and keep the paste aside.
2. Place a vessel in the stove and add oil into it. When oil is hot,put cumin seeds,fenugreek and saute for few
    secs.Then add the curry leaves and saute nicely
3. Add the remaining onion,garlic pods and saute well until the onion becomes transparent.
4. Now add the tomato,turmeric powder,chilli powder and saute nicely for a minute.
5. Then add the paste of onion,coriander,pepper and coconut to it. saute for few secs.
6. Add the tamarind juice,salt and water.Mix nicely and let the gravy to boil nicely for 5 to 10 mins.
7. Then add the fish and mango pieces into the gravy. Close the vessel for 10 to 15 mins in medium flame..
8. keep the flame in low for another 5 mins before opening and finally add the coriander leaves ..

serve the Meen kuzhambu with hot rice and fish fry.

SIMPLE EGG MASALA(gravy)

INGREDIENTS:

serves - 3 to 4
egg - 2/3
onion - 2 medium
tomato - 1 medium
green chilly - 2
curd - 3 to 4 tablespoon(if u need it sour,u can add as per ur taste)
chilli powder - 1/2 table spoon(as per taste)
coriander powder - 2 tablespoon
coconut grated - 3 tablespoon(optional)
olive/any oil - 1 tablespoon
salt - to taste

PROCEDURE:

1.grind onion and green chillies together without addin water in mixer.
2.head the pan n put oil in it..when oil s hot,pour the onion green chilli paste into the pan.
  saute nicely for 2 mins,then add chilli powder to it n saute it for 30 secs.
3.grind tomato,coriander powder n grated coconut together in a mixer.and add it into the pan.
   then add well beaten curd into it and mix well..
4.now add salt (as per taste) n water( if necessary) to the gravy..close the pan and let the gravy boil nicely  for 10 mins)
5.break the eggs n add it in the gravy..(dont mix it)let the eggs be placed seperately..
6.close the lid for the eggs to b cooked...open it after 10 mins..
7.now ur mouth watering egg gravy or masala is ready to be served....