BEEF VINDALOO

6 dried red chilies

1 Tbsp. cumin seeds

1 Tbsp. mustard seeds

1 tsp. turmeric

3 tsp. curry powder

  • peppercorns
  • cardamom
  • cloves

6 sticks cinnamon (1 inch long)

1/2 tsp. salt

1 c. vinegar

2 lb. beef, park pork or duck (cut into cubes)

2 Tbsp. butter, melted

3 bay leaves

1 Tbsp. fresh ginger (chopped)

2 cloves garlic (crushed)

4 cloves garlic, pulped in 1 c. water

1 large onion (sliced)

Grind the first 10 ingredients in a blender adding 1 cup of vinegar into a smooth paste. Place the meat in a dish, cover with the paste and leave it to soak for 2 hours. In a fry pan, heat the butter and then add meat mixed with spices and vinegar. After 2 minutes add the remaining ingredients. Simmer gently for 2 hours or until the meat is tender. Serve hot with rice.

CHICKEN CURRY

4lb. chicken (cutin pieces)  
15 cashew nuts 4Tbsp. oil
2tsp. poppy seeds(optional)1/2 c. shallots chopped
2tsp. cumin seeds 3tsp. coriander seeds
11/2 tsp. black pepper (whole)4c. coconut milk (thick)
5red chilies 2 tsp. salt  
1/4 c. water 1/8 tsp. turmeric

Grind first 5 ingredients in a blender adding 1/4 cup of water into a fine paste. In a 6 quart saucepan, saute onions in 4 tablespoons of oil over medium heat. After

2 minutes, add well cleaned chicken pieces in it. Let it simmer for 5 minutes. Then add coconut milk, ground masala paste, salt and turmeric. As soon as chicken is well cooked, and the gravy becomes thick, curry is ready. Remove from heat and serve it with plain cooked rice. 5 to 7 servings.

EGG CURRY

4Tbsp. vegetable oil3c. coconutmilk(thick)
3/4 c. onion(chopped)1Tbsp. saltof oil
1/2 tsp. redpepper (powder)1/8 tsp. turmericseeds
1tsp. cuminpowder4eggs (hardboiled and halved)
1tsp. coriander powder1raw egg onion 

In a 4 quart saucepan, heat 4 tablespoons of oil and saute when onion until golden brawn. Then add next 6 ingredients. When it comes to full boil, add the 8 pieces of hard boiled eggs and break open the raw egg over the mixture. Let it cook for 15 minutes and then remove from heat. Serve it hot with rice. 5 servings.

EGG POTATO CURRY

1tsp. coriander seeds3Tbsp. corianderleaves chopped
10 grams coconut1Tbsp. vegetableoil
1red chili2c. water 
1/8 tsp. turmericsalt to taste 
1clove garlic4eggs (hard boiled)
1/2 x 1/2 inch ginger4medium potatoes(boiled and
1Tbsp. onion (chopped) cubed) 

Grind first 7 ingredients and also 2 tablespoons of coriander leaves (part of ingre-dient 8), adding enough water to make it into a fine paste.

Heat 1 tablespoon of oil and saute the above paste for 1 minute. Then add water and salt and simmer until masala is cooked. Cut the egg into two halves. Add the eggs and potatoes into masala and bring it to full boil. Simmer for 5 minutes. Remove and garnish with the rest of the coriander leaves.

This curry goes well with bread, potatoes, chappathies and also with rice.

FISH CURRY

1 small ball tamarind (about the size of a lime)

1 1/2 tsp. coriander seeds

5 red chilies

6 Tbsp. vegetable oil

2 Tbsp. coconut (shredded)

1 1/2 tsp. cumin seeds

1 tsp. salt

1/8 tsp. turmeric

1 medium sized onion, chopped

1 lb.. fish (any kind)

Soak tamarind in a cup of hot water for 1/2 hour and make a juice of about 1 1/2 cups. Wash fish thoroughly. If it it small like smelt use it as it is. If it is big, cut it in to pieces and keep it aside. In a skillet saute coriander seeds and chilies in a teaspoon of oil until golden brown and grind them with coconut and cumin seeds in a blender with 1/4 cup of water into a fine paste. Add salt, ground paste of spices, tamarind

juice, turmeric, onion, fish and the remaining oil in a saucepan and cook on the stove over medium fire. When the liquid becomes thicker, and when oil starts floating on top, remove curry from heat. Serve it hot with rice. 5 servings. Note: In the case of small fish like smelt, let the sauce of tamarind juice mixed with spices boil and then add the fish.

MUTTON CURRY

1lb. mutton2c. yogurt
2tomatoessalt to taste
4-5 potatoesdry blend these ingredients
2medium.onions (chopped)3dry red chilies
1oz. garlic1tsp. coriander
2Tbsp. butter1tsp. cumin seeds
  1tsp. turmeric powder

Cut the meat into large pieces, and tomatoes and potatoes into cubes. Saute onion and garlic in butter for a minute. Then add the dry blended spice powder. Keep stirring for 2 minutes and then add tomato pieces. When the mixture turns into golden color, add the meat and yogurt. Cook until meat is half done. Then add potatoes, salt and sufficient water to make a gravy. Simmer for 1/2 to 3/4 hour.

PORK CURRY

2lb. pork (trimmed and cut in1clovegarlic
squares 2 inch)1-2 green hot peppers
2cardamom10 almonds (optional)
1(1 inch) piece cinnamon stick1/2 tsp. saffron
4whole cloves5Tbsp. yogurt
24 peppercorns2Tbsp. hot milk
1Tbsp. coriander seeds4Tbsp. vegetable oil
2medium onions1c. warm water
1/2 x 1/2 inch fresh gingersalt to taste
(chopped)   

Prick pork with fork. Grind next 5 ingredients in a blender ]adding enough water to make it into a juicy fine paste. Mix this with yogurt and smear on pork. Let it stand for 1 hour. Grind onion, ginger, garlic and hot peppers adding enough water to make it into a fine juicy paste. Blanch and slice almonds. Heat 2 tablespoons of milk for 1 minute and soak saffron in it. Heat oil and fry onion paste in it for 2- 3 minutes. Add pork. Fry until light brown, stirring continuously. Add salt and 1 cup of warm water. Cover with tight lid and cook on low heat until tender and dry. Add saffron and almonds. Stir and cook for 5 minutes. Remove from heat and serve hot

PORK OR LAMB CURRY

1tsp. poppy seeds6Tbsp. vegetable oil
1/2 tsp. fennelseeds1lb. pork or lamb,cut in cubes
2cloves 1tsp. coriander powder
2Tbsp. coconut(shredded)1tsp. cumin powderleaves

TANDOORI CHICKEN (Type I)

 19
1medium onion (chopped)1tsp. red pepper (powder)
1/4 tsp. ginger (chopped)1/8 tsp. turmeric
1hot green pepper (whole)1tsp. salt

Grind first 4 ingredients with 2 tablespoons of water into a smooth paste. In a skillet, saute onion, ginger, whole green pepper in 6 tablespoons oil. After a minute, add meat pieces into this mixture and stir. After 2 minutes, add the ground paste and the remaining ingredients (last-5 ingredients). Keep stirring for 5 minutes. Then add 2 1/2 cups of water to it. Let the mixture cook over medium heat until meat becomes tender and the liquid becomes thicker. Remove from heat and serve it hot with white rice.

TANDOORI CHICKEN (Type I)

Preparation: for this dish has to be done in the morning to be ready for dinner.

1whole chicken3green hot chilies
6clovesgarlic2tsp. coriander leaves chopped
2x 2 inch ginger5Tbsp. tomato puree
8cloves 3Tbsp. vegetable oil
2x 2 inch cinnamon5Tbsp. vinegar
10 blackpeppers5Tbsp. yogurt, plain
11/2 tsp. salt  

Skin the chicken and cut it into medium sized pieces. Grind next 8 ingredients (spices), adding very little water into a fine paste. In a saucepan mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates. By this time, chi chicken would have been half cooked. Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl. Dip each chicken piece in the sauce and arrange in a baking tray. Pour the leftover sauce over the chicken pieces and refrigerate for 8 to 10 hours. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce.) After 10 hours, remove tray from refrigerator and keep it at room temperature for 15-20 minutes. Then bake in the preheated oven at 350 degrees F. for 1/2 hour or until it is well done.

TANDOORI CHICKEN (Type II)

41b. chicken8cloves
11/2 tsp. salt2x 2 inch cinnamon
2Tbsp. lemon juice2cardamom
3Tbsp. chopped coriander3hot green peppers
 leaves1/2 tsp. turmeric
6cloves garlic1c. yogurt {plain)
2x 2 inch ginger3Tbsp. vegetable oil

Skin the chicken. Cut deep slits in all pieces. Mix salt with lemon juice and pour the mixture into the slits. Grind spices, coriander leaves, garlic, ginger, cloves, cinnamon, cardamom, hot green peppers and turmeric in a blender adding very little water into a smooth paste. Mix the paste with yogurt and vegetable oil in a wide-mouthed bowl. Dip each chicken piece in the sauce press the mixture into the slits. Arrange the pieces in a baking tray and marinate in the refrigerator for 24 hours. Then bake them uncovered in a preheated oven at 350 degrees F. for 1/2 hour or until done.