Beef Kuruma

Beef: 1 cup (cooked in pressure cooker)
Oil: 2 tbsp
Cumin: 1/4 tsp
Curry leaves: a sprig
Onion: 2 sliced
Ginger: 1 inch chopped fine
Garlic: 5 cloves chopped fine
Green Chillies: 3 slit
Tomato: 1 chopped fine
Chilly powder: 1/2 tsp
Coriander Powder: 4 tsp
Garam Masala: 1 tsp
Turmeric Powder: 1/4 tsp.
Mint leaves: 4 tbsp
Coriander leaves: 2 tbsp

To grind:
Coconut grated: 1/2 cup
Fennel/Perumjeerakam: 2 tsp
Cumin: 1/4 tsp
Grind this with half of the sauteed masala to a paste and keep aside.

Heat oil in a kadai, Splutter cumin and curry leaves.
Add onions and saute till brown.
Now add the garlic, ginger, green chillies and saute for a minute
Add the tomato and saute till oil separates
Take half of this and grind with the coconut.
To the rest, add chilly powder, coriander powder, turmeric powder and garam masala powder. Saute till raw smell goes.
Add the ground coconut masala, mint leaves and coriander leaves, a little water and saute till oil separates.
Add  enough water, required salt and let it boil
Take off fire and serve with rotis/dosa etc

Kumblanga/Winter Melon/Ash Gourd curry with yoghurt/ Moru curry

Kumblanga/Ash Gourd: 2 cups cut into chunks
Turmeric Powder: 1/4 tsp
Chilly Powder: 1/2 tsp
Green Chillies: 3 slit
Place this in a pressure cooker, Add enough water (about 3/4 cup) and cook for 2 whistles on high
Coconut Grated: 1/2 cup
Shallots: 5 or 6
Garlic: 2 cloves
Cumin: 1/2 tsp
Turmeric powder: a pinch
grind these into a smooth paste.

Yoghurt: 500 gms
Take about a tbsp of yoghurt from this and grind with the coconut mix so that you get a smooth paste.

Now open the pressure cooker and add the ground mix and cook on a low flame for sometime.
Now beat the remaining curd just for a second in the mixie and add to the curry. You can add a little water to the beaten curd.
Turn off stove.

To Temper:
Mustard: 1/4 tsp
Fenugreek: 1/4 tsp
Shallots: 2 sliced
Curry Leaves: a sprig
Dried Red Chilly: 1
Coconut oil: 1 tbsp
Heat oil in a pan, and splutter mustard, fenugreek, shallots, red chilly and shallots.
Pour over the curry.
Serve with rice.


Chilli Prawns

Prawns: 20 medium

To marinate:
Soya sauce: 1 tsp
Corn flour: 2 tbsp
Salt: a pinch
Pepper: 1 tsp
Oil: 1/2 cup for frying

Keep the cleaned prawns in a bowl.
Add all the ingredients under "to marinate" list except oil
Mix it thoroughly.
Fry it in oil and keep aside.

For the Sauce:
Onion: 1 cubed
Green Chilly: 2 chopped
Dried Red chilly: 2 chopped
Ginger: 1 tbsp chopped fine
Garlic: 5 cloves chopped fine
Spring onion: chop the leaf for garnish and chop the onion for the sauce.
Red Chilly sauce: 1 tbsp
Green Chilly sauce: 1 tbsp
Soya Sauce: 1 tsp
Sweet Chilli Sauce: 1 tbsp
Vinegar: 1 tsp
Salt: as needed
Sugar: 1 tsp
Pepper: 1 tsp
Corn flour: 1 tbsp
red food color: a pinch

Heat oil (You can use the left over oil from frying prawns-just take as much as needed)
Throw in the cubed onion, onion from the spring onion, ginger, garlic, green chillies and red chillies
saute for 2 minutes,  and then add all the sauces.
Immediately add the vinegar, salt, pepper and sugar.
Add the fried prawns to it.
Now add corn flour and red food color mixed in half cup cold water
Let it simmer for a minute.
Take off fire and garnish with chopped spring onion leaves.
Serve warm with Fried rice/Noodles