Beef Curry

Ingredients(Serves 5 - 6):

Beef,cut into cubes  --  ½ Kg
Onion                             -- 2 medium / 2 cups ,sliced
Ginger                           --  1 tsp, finely chopped
Green chilies              --  2
Curry leaves               -- 3 - 4 sprigs
Coconut oil                 --  as required
Mustard seeds           -- 1 tbsp
Salt                                 --  to taste

To grind :
Ginger                           -- 1 tbsp,chopped
Garlic                            -- 1 tbsp,chopped
Fennel seeds              --  ½ tsp
Cinnamon                    --  1" piece
Cloves                           -- 2
Cardamom                  -- 2
Star anise                     --  1 small
Whole black pepper --  ½ tsp
Kashmiri chilly powder -- 1 tbsp
Turmeric powder     --  ¼ tsp
Coriander powder    --  1 tbsp

Preparation:

In a small blender, grind all the ingredients in the "To grind" section into a thick paste.

Heat oil in pan. Add sliced onion,ginger,green chillies and 2 sprigs of curry leaves. Saute until onion turns translucent.
Now add the ground masala and fry until oil starts to separate. Add beef and salt and mix well.

I used a slow cooker for cooking. At this stage, transfer the mix into the slow cooker and cook on low for 6 hours or until done.
Heat 2 tbsp oil in a small pan. Add the mustard seeds and let it splutter. Add the curry leaves and switch off the flame. Pour this on the curry and give a quick stir.

If using a pressure cooker, add required amount of water to get it cooked and cook for 2 - 3 whistles or until the beef is done.

Recipe Courtesy: Kurryleaves

Dal Makhani

Ingredients (Serves 4 - 5):

Whole black gram  --  ½ cup
Red kidney beans   -- 2 tbsp
Red chilly powder  -- 1 tsp
Onion                           -- 1½ cup, chopped
Green chillies           -- 2
Ginger                         -- 2 inch, thinly chopped
Garlic                          -- 6 cloves, chopped
Tomatoes                  -- 2 cups, chopped
Cumin seeds             -- 1 tsp
Cloves                         -- 2
Cinnamon stick       -- 1 inch piece
Black cardamom    -- 1
Bay leaf                      -- 1
Kasoori methi         -- 1 tsp
Garam masala         -- 1 tsp
Heavy whipping cream -– 1 tbsp
Coriander leaves   -- 1 tbsp, chopped finely
Butter                         -- 3 tbsp
Oil                                -- 1 tbsp
Salt                              -- to taste

Preparation:

Wash and soak black gram and kidney beans overnight or for at least 6 - 8 hours.

In a pressure cooker,  add the black gram, kidney beans and half of the red chilly powder with required water. Cook until the kidney beans are soft ; 3 - 4 whistles.

Heat butter and oil in a pan. Add the whole spices(cumin, cloves, cinnamon, black cardamom and bay leaf). Saute for a minute until you get the aroma. Add onion, green chillies, ginger and garlic and sauté till golden.

Add the tomatoes and sauté on high heat. Add the remaining red chilly powder and sauté till the tomatoes are totally mashed up and you have a thick paste-like mix.

Add the cooked dal along with the stock. Give a good mix and add more water if required.

Simmer on low heat till the dals are totally soft and well blended. Add the crushed kasoori methi and garam masala and adjust salt.

Add the cream and give a good mix. Switch off the flame.

Garnish with coriander leaves and more cream / butter. Serve hot.

Recipe Courtesy: Sanjeev Kapoor

Ice-cream Sandwich Cookies

Ingredients (Yields around 15 sandwiches):

Salted butter        -- 1/2 cup (1 stick)
Yellow cake mix -- 1 (16.5 oz) box
Maple & Brown Sugar instant oatmeal -- 2 (1.5 oz) packets
Eggs                          -- 2 large
Mini Choco chips -- 1 bag (12 oz)

Vanilla Ice-cream -- 2 quarts

Preparation:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Melt one stick of butter until golden brown, whisking constantly after butter melts. Immediately pour into the bottom of a large mixing bowl. Let it cool slightly.

Add cake mix, oatmeal, and eggs and beat on low speed until just combined. Stir in chocolate chips. Make sure that the mixture is not too warm while adding the chocolate chips - It might melt if too hot.

Scoop 1.5 tablespoons of dough onto prepared cookie sheet. Bake for 10 minutes, until edges are just starting to turn golden brown. Let it cool completely before sandwiching.

Line a baking pan(or any freezer compatible dish) with aluminum foil or cling wrap. Spread the ice-cream evenly, thickness as required to be in the sandwich. Let it freeze for 2 - 3 hours.

Assembly:

Line a piece of Al foil or cling wrap on the counter. Take 2 cookies of almost the same shape and size.

Using a round cookie cutter, almost the size of the cookie, cut the spread ice-cream and sandwich it between the cookies. Wrap it immediately in the foil/wrap and transfer to the freezer.

When its ready to serve, Remove the wrap and serve immediately.

Recipe Courtesy: KevinAndAmanda

Fish Curry

Ingredients (Serves 3 to 4 ):

Fish                               --   ½ kg, cut into medium sized pieces
Kudampuli                 --   3 - 4 small pieces
Turmeric powder    --   ½ tsp
Kashmiri chilly powder -- 3 tbsp.
Coriander powder   --   ½ tbsp.
Fenugreek powder  --   a pinch
Black pepper powder --   ¼ tsp
Mustard seeds          --   ½ tsp
Shallots                       --   6 - 8, thinly sliced
Ginger                          --   1½ tbsp., coarsely crushed
Garlic                           --   1½ tbsp., coarsely crushed
Curry leaves             --   2-3 sprigs
Salt                               --   as required
Coconut Oil               --   3 –4 tbsp. or more as required

Preparation:

Clean and cut the fish into medium size pieces. Soak the kudampuli in half a cup of water.Keep aside.

Mix the turmeric powder, chilly powder, coriander powder, fenugreek powder and black pepper powder with water to form a thick paste. Add water in tablespoons so that you do not end up in a running mixture. Keep aside.

Heat oil in a pan. Add mustard seeds and let it splutter. Add the shallots,ginger,garlic and curry leaves and saute until the shallots turn golden brown.

Reduce the flame to low and add the masala paste, saute until the masala leaves the sides of the pan and you get that dark reddish brown colour.

Add kudampuli with the soaked water and salt. Add more water as required, approx. 1 cup.

Bring it to a boil and then add the fish pieces. Mix carefully and make sure that all the fish pieces are soaked / covered by the gravy.

Cover and cook until fish is done.Take the lid off and let it cook until the gravy turns thick or the required consistency.

Add more curry leaves. Switch off the flame and keep the lid on.

Serve with rice.