OXTAIL VINDALOO

Serves 6   Preparation time 45 minutes

Ingredients

1 kg oxtail cut into medium pieces               

3 onions chopped

3 big tomatoes pureed                                   

1 teaspoon cumin powder

1 teaspoon turmeric powder                           

3 teaspoons chilly powder

1 teaspoon pepper powder                            

1 piece cinnamon

2 teaspoons garlic paste                                

2 tablespoons vinegar

3 tablespoons oil                                            

Salt to taste

 

Pressure  cook the oxtail till tender with sufficient water.  Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.

DING DING ( Sundried Meat )

DING DING

(SAVOURY SUN DRIED MEAT CRISPIES)

1 kg beef from the shank end of the leg  (cut into very thin slices)

2 teaspoons pepper powder  

2 teaspoons chilly powder

3 teaspoons salt                            

1 teaspoon turmeric powder

2 tablespoons vinegar

Wash the meat and marinate with the pepper powder, salt and chilly powder,  turmeric powder and vinegar for 2 or 3 hours.  String the pieces of meat on a string and hang to dry.  (Alternately the marinated meat could be placed on a flat plate and kept in the sunlight to dry). The pieces should be dried thoroughly.  Store in an airtight container to use whenever required at a later date.

To use at a later date, soak the dried meat pieces in cold water for a couple of hours.  Beat each piece with a rolling pin and then shallow fry with a little oil. This goes well with rice and pepper water

DRY BEEF FRY

1 kg Beef cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm. Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up. Keep frying on low heat till the meat is dry and dark brown. Serve as a side dish with Rice and pepperwater.

RAILWAY LAMB / MUTTON CURRY

RAILWAY MUTTON CURRY
Serves 6 Preparation Time 45 minutes

½ kg mutton or lamb cut into medium size pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chilly powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown

ONION AND LIVER FRY

½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chillie powder
1 teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
½ teaspoon ginger paste
½ teaspoon garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder
Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger paste, garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.

DRY MEAT FRY

1 kg Beef or Mutton cut into small pieces
2 medium size onions finely chopped
2 tablespoons oil
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chillie powder
1 teaspoon spice powder or garam masala powder
2 Sprigs curry leaves
1 tablespoon vinegar
Salt to taste

Marinate the meat with all the above ingredients except the onions and curry leaves and keep aside for 1 hour. Heat oil in a pan and sauté the onions and curry leaves till slightly brown. Add the marinated meat and stir fry for a few minutes till the pieces become firm. Add 1 cup of water and mix well. Cover and simmer for 45 minutes or till the meat is tender and the gravy dries up. Keep frying on low heat till the meat is dry and dark brown. Serve as a side dish with Rice and pepperwater.