Beef Yogurt Curry

Ingredients:

• Beef - 1 kg
• Plain yogurt - 1/4 cup
• Red Chili Powder - 1 teaspoon
• White pepper powder - 1/4 teaspoon
• Onion Paste - 1/4 cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Cumin paste - 1 teaspoon
• Coriander powder - 1/2 teaspoon
• Nutmeg-mace powder - 1/2 teaspoon
• Garam masala powder - 1/2 teaspoon
• Raisin Paste - 1 tablespoon
• Almond paste - 1 tablespoon
• Cinnamon stick - 2 pieces
• Cardamon - 2 numbers
• Bay leaves - 2 pieces
• Salt - to taste
• Milk - 1 cup
• Sugar - 1 teaspoon
• Onion golden fried - 1/4 cup
• Kewra essence - 1 tablespoon
• Oil - 1/4 cup
• Ghee - 2 tablespoon

Method:

• 
  Cut the beef into cube pieces, then wash and drain well.
• In a bowl, marinate the beef with yogurt, white pepper and salt for at least 1 hour. Keep aside.
• Now one hour later heat oil in a heavy bottom pan over medium high heat, add whole garam masala -cinnamon, cardamon, bay leaves, cloves and fry a little.
• Next add onion and fry a little. Then add ginger, garlic, cumin, coriander, red chili, almond paste, raisin paste and mix well.
• Add beef pieces and stir fry until oil is separated from spices. Add milk, half of fried onion and 1 cup of water at a time.
• Stir to combine. Reduce heat to low, cover it and cook for about 40-60 mins in a low flame until soft and tender. Add more water if you needed.
• Once well cooked, add some kewra essence, remaining fried onions, ghee and green chilies. Cook for another 3-5 minutes.
• Remove from heat and keep aside for 5 minutes without removing the cover.
• After 5 minutes remove the cover and transfer to a serving dish. 

Vegetable Cutlet

Ingredients:

1 cup carrot chopped

2 medium size potatoes chopped

Handful green peas

1 capsicum chopped

2 tsp ginger-garlic paste

4 green chillies paste

2 tsp all purpose flour

1 tsp cornflour

 bread crumbs

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp cumin powder

Fresh cilantro chopped

Oil to deep fry

Salt to taste

Method:

Pressure cook all the vegetables with the little bit of salt for about 4-5 whistles.

Leave to cool and then mash them in a big bowl.

Now add all the spices, salt, flours, bread crumbs, paste and cilantro.

Mix well and add 1 tsp of oil.

Knead with you fingers to make a smooth cutlet dough.

Heat sufficient oil in a pan.

Make the small balls and then flatten to make a round shape.

Deep fry 2-3 at a time until golden brown from both the sides.

Place the fried cutlets on oil absorbent paper.

Serve hot with chutney or sauce.

Mutton Stew

Ingredients:

Mutton 1kg 

2 big onion, thin slice

5/6  thin slice garlic cloves

10 pisces sliced ginger

1/4 whole Shah jera 

2 small stick cinnamon

3 green cardamom

4 cloves

5 white or black pepper

2 bayleaves

1 lemon juice

6/7 dry red chili chopped

salt to taste

1/2 tsp sugar

oil 

Method:

 Heat oil  and now add shah jera,cinnamon,cardamom,cloves,black pepper,bayleaves.

Now put meat,onion,garlic,ginger,salt and lemon juice and mix and close the lid.

After 5 min check and add little bit water and cook on low flame. The meat will release water and will cook in it's own water. So you need to keep the flame low and lid must be on.

Check every 30 minutes, if water is drying out add hot water as needed and continue cooking.

When the meat is almost done add the dried red chilies and sugar, cook another 15-20 minutes on low flame.

Now ready to serve with hot rice, polaw, parta,chapati etc.

Beef Keema Curry

Ingredients:

    500gm ground beef

    1/4 cup oil

    2 tsp cumin seeds

    4 onions,grated

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 cup tomato puree

    1 tbsp chili powder

    1 tbsp coriander powder

    1 tsp garam masala powder

    1/2 tsp turmeric powder

    salt to taste

    2-3 green chilies, thinly sliced

    4 tbsp fresh coriander leaves, finely chopped

Method:

In a shallow broad dish, mix the oil and the onions.Cook uncovered at high heat for 25 minutes stiring thrice, till theonions are brown.Mix together the browned onions, keema, ginger garlic paste and cookuncovered on high heat for 10 minutes, string thrice.Mix in the tomato puree, salt, chili powder, garam masala, corianderpowder, turmeric powder and cook at high heat for 10 minutes andstiring it thrice.If there is excess liquid, lift the keema out of the liquid and cookthe liquid separately at high heat for 8-10 minutes.Add the keema, mix well and cook at high heat for 15 minutes.Transfer into a serving bowl and garnish with coriander leaves and green chilies. Serve with boiled rice or roti.