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.

Meat Glazzy / Meat Glassie


Serves 6 Preparation Time 1 hour
Ingredients

1 Kg beef / mutton/ lamb cut into medium size pieces
4 tomatoes chopped or pureed
3 large onions sliced finely
3 tablespoons oil
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons coriander powde
1 teaspoon cumin powder
2 teaspoons garlic paste
2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or
2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple
1 teaspoon vinegar
Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste.

Beef Hash

½ kg beef cut into medium pieces
2 large potatoes peeled and cut into quarters.
2 green chillies
1 teaspoon pepper powder
1 teaspoon cumin powder
2 tablespoons vinegar
1 teaspoon mustard powder
2 onions sliced
1 teaspoon chopped garlic
Salt to taste
2 teaspoons chopped mint
Boil the beef in sufficient water and a little salt till tender. Drain and keep the soup aside. Boil the potatoes and keep aside. Shred the meat into bits. Mix all the above ingredients together with the shredded meat, boiled potatoes and ½ cup of the left over soup. Simmer on a low heat till the water dries up and the mixture is semi solid. Serve with bread or Chapattis.

CURRIED TROTTERS

8-Trotters (mutton or pork) preferably the front ones
1teaspoon ginger paste
1 teaspoon garlic paste
2 pieces cinnamon (about ½ inch each)
3 cloves
2-large tomatoes chopped
2-teaspoons chillie powder
2-large onions chopped
1-teaspoon coriander powder
½ teaspoon turmeric powder
3-tablespoons oil
Salt to taste
2 tablespoons coriander leaves chopped.
Heat oil in a pressure cooker and lightly sauté the onions, cinnamon and cloves. Add the trotters, turmeric powder, chillie powder, tomato, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or haveit with chapattis, dosas or Hoppers.