Water Buffalow with Peppers

Ingredients: 1 pound Buffalo stew meat
(Buffalo meat is very lean so cook in low flame) 1 tablespoon of chillie flakes
1 tablespoon of crushed Black Pepper
1 small chopped red Onion
1 spoon of thinly sliced Ginger
1 spoon of thinly sliced Garlic
1/2 pound of Shistos Green Pepper
1 Red Bell Pepper thinly sliced
1/2 pound of baby Egg Plant
1/2 spoon of Salt 1 spoon Oil

Bring the stove to a low flame
Place a skillet and add a spoon of oil
Once the oil is hot, add the sliced onion and cook it for 2 minutes
Now add the garlic slices and stir it
Add the buffalo meat and sautee it slightly turning the meat, cook it for 5 minutes
Now add the egg plant and cook it for another 3 minutes with a lid on
Now add the bell pepper and the shistos pepper and stir it well
Add the ginger slices and sprinkle the black pepper, dried chilly flakes and salt to taste, give a good stir and serve

Lamb Breast Roast

Ingredients:
Lamb Breast Meat (don't clean up the fat)
Whole spices ( Corriander seeds, Cumin seeds, Cinnamon sticks, Bay leaf, Black Cardamon) Coarsely grind all these
Freshly Crushed Garlic and Ginger
2 Tablespoon freshly ground Black Pepper Corns
1 spoon dried chilly flakes
2 medium size lemons

Take a bowl and squeeze the lemons, add the whole spices, chillie flakes, ginger garlic paste
Rub the above mix on to the meat on both sides,
Place it in a zip lock back and put in the fridge overnight
Bring the stove to a low flame, put a skillet after two minutes
Once the pan is hot enough put the meat in the pan, cook for 2 minutes each side
Drain the fat from the skillet
Now add the spice mix and the juice on to the pan
Place the meat in the skillet and cook it for 5 minutes in low flame with a lid on
Remove the lid and cook it for another 3 minutes in a medium flame
Remove the meat from the skillet and place in a tin foil for a 3 minutes
Slice it, sprinkle the pepper powder and serve it

Chicken Liver with Squash

Ingredients:

300 grams of Chicken liver
1 big red Onion, thinly sliced
1 spoon of freshly grated Ginger

2 spoon of Garam Masala not powdered, 3 cloves, 1 green Cordomon, 1 black Cordomon, 1 Bay leaf, 1 spoon Corriander seeds, 1 small Cinnamon stick, 1 spoon of Fennel and 1 spoon of Cummin seeds (powdered garam masala is over powering)
1 spoon of Turmeric powder 3 spoons of freshly ground black pepper
5 Serrano green Chillies
1 green and 1 yellow Squash
1 large Tomato, cut into small cubes


Add 2 spoons of oil into a pan, add the onions and the garam masala mix and stir well on a low flame
This whole garam masala will enhance the aroma as well as the taste
Add the liver and tomato and stir it well for 5 minutes, add the freshly made ginger and garlic, mix it well, add the tomato and turmeric powder mix it well, now put the lid on it and cook in a low flame for 10 minutes. At this point the liver will be well cooked and the tomato will be peeled of the skin and meshed well with the other ingredients. Add the yellow and green squash and stir it well. Raise the flame to medium heat, stir it well add the chillies and cook for another 2 minutes, now add the black pepper powder and salt and stir well and cook for another minute. If more heat is needed we can add a spoon of chillie powder. Serve it with rice or chappathi. Cheap but great tasting, the vegetables and chilly cooked right, delicious food.

Kovaikaai Poriyal - Ivy Gourd

Ingredients

500 gms of Ivy Gourd (cut into half)
3 petals of crushed Garlic
1 large Red Onion, thinly sliced
1 spoon of Coriander Seeds, give nice aroma and crispnesss
2 spoons of dried chillie flakes 1/2 a tablespoon of turmeric powder 1 spoon Oil

Add the oil to a pan, once is hot add the onions and coriander seeds
sautee it for a few minutes, then add the cut the Ivy Gourd, stir for 5 minutes, now add salt to taste, add the chillie flakes and garlic stir it well. Put a lid and cook for another 5 minutes, don't over cook it otherwise it will be mushy, excellent dish, great food for people with diabetes.

Steamed Thilapia (Thai Cusine)

Ingredients:

1 fresh Tilapia or Red Snapper Fish
Ginger, a few Garlic petals, 3 Green Chillies, 1 spoon dried Chillie flakes, 3 Green Limes, 7 spoons of light Soy sauce
Cut the ginger into small cubes
Slice the ginger into fine thin slices
Rinse the fish well and dry it up with a tissue paper
Place it in a plate, fill the cavity of the fish with the ginger cubes, quarterd lime, and few pieces of garlic
Thinly slice the lime ( half a lime should be enough)
Place the thinly sliced lime on the bottom and top of the fish
Take wide mouthed skillet and half a cup of water and place the plate which has the fish into the skillet
Bring the water to a boil, now put the lid on and cook the fish in medium flame for 15 minutes

Make the Sauce now
Take a bowl add 7 spoons of light soy sauce
Add 1 crushed garlic petal into it
Add 3 crushed green chillies
Add 1/2 spoon of dried chillie flakes
Add 2 freshly squeezed limes

Mix it well and taste it, you should have some saltiness, sweet and sour and the heat from the chillies, adjust the lemon juice according to the taste
Bring the plate with the fish out of the skillet and pour the sauce and serve it with sticky white rice

For more aroma, heat 3 spoons of Sesame oil, add thinly sliced green onion and leek, stir it well for 2 minutes and pour the hot oil over the fish

Stri fry Broccolli Rabe mixed with Boiled Lentil

Ingredients:

1 Broccoli Rabe bunch (cut into bite size pieces), 10 petals of chopped Garlic, 1 large red Onion, 50 Grams of Yellow Lentil (Soak the lentil in water for 30 minutes), 1 spoon cooking Oil, Salt to taste.
Heat up a skillet in medium flame, add 1 cup of water, when the water comes to boil, add the lentil, a pinch of turmeric powder and cook for10 minutes. Keep it aside

Add 1 spoon of oil in a pan, add the chopped onion and garlic, after the onions are softened add the broccoli rabe and cook it for 5 minutes. Once the leaves and buds are turned into bright green color add the cooked lentil, stir it well, salt to taste. Add some chopped onion, this will add a nice crunch, flavor and taste. Serve it with rice or roti.

Broccoli Rabe is leafier and tender than Broccoli so the lentil is cooked separately and mixed at the end so the dish won't be mushy.

Steamed Brocolli

Ingredients:

1 Broccoli bunch (cut into bite size pieces, peel of the broccoli stems), 10 petals of chopped Garlic, 50 Grams of Yellow Lentil (Soak the lentil in water for 30 minutes), Salt to taste, a pinch of Turmeric and Asofetida powder.

Heat up a skillet in medium flame, add 1 cup of water, when the water comes to boil, add the lentil and cook till it gets softened, it may take 10 minutes. Now add a pinch of turmeric powder, a pinch of Asofetida, salt to taste and stir it well. Now add the chopped broccoli, add the broccoli stems as well, it's very crunchy, add chopped garlic, put a lid and cook for 3 minutes, the color of the broccoli will turn to beautiful bright green, serve it steaming hot.

Kutathakaali Keerai Kootu - Black Shade Night

Ingredients:

500 grams of Kuttathakaali keerai (Black Night Shade), with its fruit, 100 grams of small onions, 2 Chillies, 3 crushed Garlic petals, 2 spoons of Sesame oil, 20 grams of grated Coconut

In a skillet add a few spoons of oil, add a thinly sliced onions and sautee it for a few minutes, add the crushed garlic and the chopped greens and cook it for 10 minutes on a low flame. Add the grated coconut and stir it and serve. Tastes delicious when served with white rice. The dish tastes a little bitter but a great food for people with stomach ailment. The leaves with its beautiful green, red and black fruit has a unique bitter and sweet taste.

Mithipavakai Poriyal - Marble Bitter Gourd

Ingredients: 500 gms of Pavakai (Marble Bitter Gourd) (small round ones, do not chop), 2 small country Tomoatoes, 1 spoon red Chillie powder, 1 spoon Turmeric powder, 3 spoons Sesame oil

Add oil to a pan, add half of the chopped onions, add three quarters of the bitter gourd, add the chillie and turmeric powder stir it well, add half a cup of water, cook for 10 minutes on a medium flame. Once the vegetable is softened add the chopped tomato and remaining bitter gourd and onions, cook for another five minutes, salt to taste. It's a very crunchy dish with lot of health benefits.

Sivapoo Arakeerai (Red Spinach) Poriyal

Ingredients

1 bunch Red Spinach (wash it well and chop it), 3 Dried Chillies, 5 cloves of Garlic crushed, 1 Small Shallot, a pinch of Turmeric powder, Salt and Cooking Oil

Add oil to a pan, add the garlic, dried chillie and half the chopped onion, add the chopped spinach stem and cook it for 5 minutes, this is very crunchy and nice once cooked, add the rest of the spinach, add half a spoon of turmeric powder and salt to taste, this will take the raw smell of the spinach. Cook for another 5 minutes and serve. When mixed with white rice it will become a nice beautiful pinkish red color. Highly nutritious, tasty and pleasing to the eye.

Eggplant - Kathirikaai Kootu

Ingredients

1 Pound Eggplant, 100 gms of Yellow Lentil, 10 Cloves of crushed Garlic, 1 Spoon Chillie flakes, 1 Small Onion Chopped, Mustard seeds, Fennugreek, Asofetida, 1 Spoon Turmeric Powder, 1 Strig of Curry leaf Cooking Oil

Add oil to a pan, add the crushed garlic, mustard and fenugreek seed curry leaves, give a quick fry. Now add the lentils stir it, add 2 cups of water, add a pinch of asafetida, cook for 20 minutes, once the lentil is well cooked. Add the thinly sliced cube of eggplant, add 1 spoon of turmeric, add salt to taste, stir well and cook it with a lid on for 20 minutes. Garnish with the thinly sliced onions and serve.

Shrimp Korma - Eraa Kuruma

Ingredients

1 pound king size prawns (sea prawns), 20 grams of fresh ginger, 5 petals of garlic, 1 spoon coriander powder, 3 Green chilie crushed, 1 plum tomato, 1 cup coconut milk 1 small red onion, 1 green bell pepper, broccoli or cauliflower (optional)

Clean the shrimp and devein it dry the water using a cotton cloth or a tissue paper ground the dry ingredients first ground the ginger and garlic seperately mix the shrimp with the ground ingredients

Add oil in a hot pan, add the onion, ground ginger, garlic paste, crushed green chillie cook for 3 minutes, add coriander, stir it well cook it for 3 minutes in a low flame, add the prawns, add the coconut milk, cook it for 5 minutes, add the mixed vegetables and cook it for another 3 minutes (do not over cook the vegetables). Garnish as you like.

Lamb Stew with Root Vegetables

Ingredients

2 pounds of Lamb Meat with bones, 2 Potato, 1 Carrot, 2 Tomato, 1 large onion, 2 spoon chopped ginger,
1 small cinnamon stick, 1 spoon turmeric powder 1 spoon Black pepper crushed, 1 spoon Fennel seeds, 1 Green Cardamom, 3 Cloves, 1 Bay leaf, 3 Green Chillies whole, 2 spoon Cooking oil.

Dry roast the dry ingredients and grind it for a better flavor and taste

Add 2 spoon oil into a nice deep pan with a thick base, add the chopped onion, add the cinnamon stick, Fennel seeds, cardamom, Bay leaf, cloves and cook it in a very low flame, this will infuse the aroma into the oil. Now add the chopped ginger and garlic and stir it. Add the meat and stir it well, add the turmeric powder, Corriander and chillie powder, add cups of water and stir it well, cook for 45 minutes in a low flame with lid on, add the green chillie, the sliced potatoes cook it for 10 minutes. Garnish it with the crushed black pepper and cilantro, serve it.

Mixed Vegetable Curry

Ingredients

1 pound Califlower, 1/2 pound Broccoli Florets,1 Carrot, 1 cup Green Peas, 1 Tomato quartered, 2 small Potatoes quatered, 2 spoon Grated Coconut (optional)

Spice Mix: Use ready made Mixed Vegetable Curry powder if are running short of time

Dry Ingredients (how to make curry powder for this dish, do not dry roast and grind)
2 spoon coriander seeds, 3 dry red chillies, 1 small Cinnamon stick, 3 cloves, 1 Spoon Green Cummin Seeds, 1 spoon Fennel seeds, grind it

Wet Ingredients

3 Green Chillies chopped, 1 Onion chopped, 1 spoon ginger Garlic paste

Add 2 spoon cooking oil in the pan, add the chopped onions and Green cumin seeds. Cook it till it becomes slightly brownish color, now add the potatoes and cook it for 5 minutes. Add the ground dry ingredients and stir it, now add the tomato and cook for 2 minutes, Add the mixed vegetable and stir it well, add the wet ingredients and stir well, add salt to taste, add a cup of water stir it well and cook in low flame for 5 minutes with a lid on. Garnish it with grated coconut and cilantro.

Spinach, Lentil Mix - Keerai Kootu

Ingredients

1 pound of Spinach (washed), 100 grams of Yellow Lentil, 1 spoon Chillie flakes, 1 spoon Turmeric, 10 cloves of Garlic chopped, 1 small Onion finely chopped, 1 spoon cooking Oil

Add oil to a pan, then add onion and garlic to the oil, cook till it turns to light brown color. Add the lentil now add add 2 cups of water, cook for 15 minutes, once the lentil is cooked well, add turmeric powder, chillie flake and salt, now add the washed spinach into the mix and cook it for 10 mins in a low flame, serve it with rice or roti.

Chinese Eggplant Curry - Kathirikaai Poriyal

Ingredients

2 pounds Chinese eggplants ( long pink colored ones), 1 pound red onion, 2 Tomatoes de-seeded and sliced, 1 cinnamon stick, 1 spoon whole dried coriander seeds, 3 cloves, 1 spoon cumin seeds, 1 spoon turmeric, 1 spoon red chillie powder, 3 spoons cooking oil.

Add oil into a pan, add the cinnamon stick, coriander seeds, cumin seeds and cloves, this will infuse nice aroma into the oil, now add the thinly sliced eggplant and slow stir it and cook it for 10 minutes, add the thinly sliced onions and stir well, now add salt, turmeric powder and the chillie powder and cook for 3 minutes, add the tomato, now add 3 spoons of water and cook it in high flame for another 3 minutes. Garnish it and serve.

Stuffed Bitter Gourd - Pavakaai Poriyal

Ingredients

2 pound Bitter Gourd, 1 pound Red Onion, 1 spoon Chillie Powder, 1/2 spoon Turmeric Powder, 4 spoon Cooking Oil

Cut the ends of the bitter gourd, chopped the onion thinly, add 4 spoons of oil in pan, add the bitter gourd first, sautee it for 10 minutes, add the chopped onion and cook it for another 5 minutes, now add the turmeric and chillie powder and stir well, cook for 5 minutes with the lid on in a slow flame. Serve it with rice or chappathi.

Cornish Hen with a Morrocan Twist - Morroco Koli Varuval

Ingredients

1 Cornish hen, 2 Large Red Onions, 2 small Potato 1 Carrot 2 Lemon cut into quarter, 2 spoon dry spice grind(coriander, cumin seeds, chillie powder, clove, cinnamon stick) 1 Spoon Ginger paste, 1 Spoon Garlic paste

Add oil to a pan, add the dry spice powder, mix it well place the thinly sliced potatoes at the bottom, place the carrot pieces, add a few slices of tomato. Place the pieces of meat on top of the vegetables.

Now on a low flame, put a lid and cook for 45 minutes, once the meat and vegetables are tender, add the lemon slices and cook for another 3 minutes so that the flavor comes out nicely with the added lemon slices, garnish it with cilantro and serve it up with rice or bread.

Chinese Silky Chicken Fry

Ingredient

1 Whole Chinese Silky Chicken, 1 Bunch of Curry Leaves, 3 Spoons of crushed Black Pepper Corns, 2 spoons of ground cumin seeds, 1 Large Red Onion, 1 inch Ginger thinly sliced, 3 Cloves of crushed Garlic

Add 3 spoons of oil to a bowl, add all the dried spices mix well set aside, add the meat and mix it well. Now in a pan on a low flame add 1 spoon oil, add the curry leaves, chopped onion and ginger, cook it till golden brown, now add the meat and cook it medium flame for 15 minutes, now add the ground black pepper, garnish with cilantro and serve.

Salmon Fish Head Curry, Soup

Ingredients

1 Salmon Fish Head, 2 cups of Tamarind juice, 3 spoon of ground Corriander powder, 2 spoons of groun red Chilly powder, 1 spoon of freshly ground black pepper 3 Tomatoes, 1 Red Onion, 1 bulb of Garlic Cloves, 1 spoon of ground Fennugreek seeds, Cilantro leaves

Add oil in a pot, add curry leaves, small oinons, and cook it till it turns brown. Add the dry powders into the pot and stir it for a minute in low flame and a cup of water and cook the paste well. Now add the garlic cloves into it and cook for a 2 mins, add the tamrind juice. Now add the fish head pieces and add 2 cup water. Cook till the fish is nicely cooked, add the black pepper. Garnish and serve. Poor man's good protein. Popular dish in Korea, you can add some fresh Korean vegetables and leaves.

Sardine Curry - Chaalai Meen Kulambu (Village preparation)

Ingredients

2 Pounds fresh Sardines, 1 Pound plum Tomato (puree), 3 spoon Corriander powder (dry), 1 spoon Red Chillie powder (dry), 20 grams of ground Fennugreek seeds (dry), 1 cup of Tamarind juice, 1 bulb of Garlic, 1 Red Onion

Add oil in a pot, add curry leaves, small oinons, and cook it till it turns brown. Add the dry powders into the pot and stir it for a minute in low flame and a cup of water and cook the paste well. Now add the garlic cloves into it and cook for a 2 mins, add the tomato juice and cook well till it thickens, add the tamrind juice. Now add the fish and add 2 cup water. Cook till the water is reduced to two thirds, add the black pepper. Garnish and serve. Poor man's good protein.

Sardine Fry - Chaalai Meen Varuval

Ingredients

2 pound fresh Sardines, 1 whole red onion, 3 cloves of Garlic, 1 spoon crushed black pepper, 2 spoon red chillie flakes

Add oil in a pan, add the fresh Sardines in the pan and cook in high heat for 3 minutes both the sides, add the thinly sliced red onions in the pan, add crushed garlic cloves, sautee it, add some salt, add some chillie flakes, slowly turn the fish without breaking it, add a few crushed black pepper, cook till the fish is cooked crispy, even though the fish is fresh, this method of cooking will taste like dried fish.

Bitter Gourd Fry - Pavakaai Poriyal

Ingredients

2 Pound of Indian Bitter Gourd 2 Large Red Onions 2 Medium sized Tomato (de-seed) 1 spoon Turmeric powder 2 spoon red Chillie powder 1 spoon salt

In a skillet add 3 spoons of oil and add the finely chopped Bitter Gourd, cook at a medium flame for 5 minutes or till it turns light brown, now add the thinly chopped onions and cook it for another 5 mintues, add turmeric powder, red chillie powder and salt and stir it well. Now add the tomato into the mix and cook for another 3 minutes and serve.

Egg Plant Dry Roast - Ennai Kathirikaai Poriyal

Ingredients

1 Pound small Indian pink eggplant 1 Pound small Indian onions 3 Tablespoon cooking oil 1 inch ginger thinly sliced 2 spoon of coriander seeds ground coarsely (dry roasted) 2 spoon of red chillies ground coarsely (dry roasted) 1 spoon of cumin seeds (dry roasted) 5 teaspoon cooking oil 1 clove of crushed garlic 10 grams of curry leaf

Fry the egg plant in small batches in oil at medium heat, set aside, add chopped onions, garlic, curry leaves into the oil cook it well, add the dry mixture and cook it in a low flame for 2 minutes, add the fried eggplant and a pinch of water and cook for another 5 mins, garnish it and serve with rice or chapathi.

Sauteed Zuccini

Ingredients

2 pound Green Zuccni, 2 pound Yellow Zuccini, 1 Large Red Onion chopped, 5 Cloves of Garlic chopped, 2 spoons of Red Chillie flake, 2 spoons of cooking oil

Add oil to a skillet, throw in the Zuccini and onion and garlic cook for 5 mins on a medium flame. Add the chillie flakes and salt to taste. Serve it, great side dish.

Vendaikaai Thokku - Okra Thoku

Ingredients

2 pound of Green Indian Okra, 1 pound of ripe red Tomatoes, 1/2 pound of Red onion, Bunch of Curry Leaves, 1 spoon Turmeric Powder, 2 spoons of Red Chillie Powder, 1 small stick of Cinnamon, 3 spoons of Oil

Add the oil in a skillet, add the chopped onions, 1 small stick of Cinnamon and Curry leaves, once the onion is translucent add the Okra and sauté it well. Add one spoon of chillie powder and half a spoon of the Turmeric powder and stir it nicely. After 5 minutes add the chopped Tomatoes add the second spoon of Chillie powder and Turmeric power and 2 spoons of salt stir it well. Add 1 cup of water and cook at a low flame for 30 minutes and serve it, nice sweet, sour and hot dish.

Rasam - The King of soups

Ingredients

Few curry leaves 1 spoon mustard seeds (1/4 spoon), 3 dried red chillies, 3 petals of fresh garlic unpeeled and crushed, a few fennugreek seeds (1/4 spoon), 2 spoons yellow lentil2 spoons black pepper, 2 spoons cummin seeds, 1 bunch of corriander leaves, 2 tomatoes sliced nicely

Heat a pan, add yellow lentil, black pepper, chillies, fennugreek and cumins seeds once you can smell the aroma, transfer it to another plate, let it cool, grind it well and keep it. Now add one spool sesame oil, add the mustard sees and curry leaves, once the mustard start bursting add the garlic and tomatoes, let it cook for 5 minutes. Once the tomato is done, add 4 cups of water and let it boil. Add a pinch of turmeric powder and salt to taste. Now add the powder slowly and stir well. Garnish it with coriander leaves and serve it.

Vegetarian Lunch - Saiva Saapadu

Ingredients

1 pound spinach 50 grams of lentil 10 curry leaves one small onion 10 grams of mustard seeds 1 gram asophetidia 1 gram of turmeric 1 petal garlic 5 grams fenugreek

Cook the lentil well add oil in a pan, add the mustard seeds and curry leaves, followed by the onions. Add the asofhetidia, garlic and fennugreek add the spinach. Cook it for 2 minutes add the cooked lentil and an ounce of water and cook it for 3 minutes. Its ready to be served.

Bittergourd with onion and tomatoes
Thinly slice the bitttergourd and onion lengthwise add oil to the pan and add the onion first and the sun dried tomatoes and the bitter gourd. cook at high flame for 2 minutes then add a cup of water and cook slowly stir it a few times. Its a very healthy dish so not many like it but very enjoyable.

This is a very nutritious vegetable dish with rice. Spinach cooked with halved yellow lentils, green pepper, onion cooked with eggs and thinly sliced bittergourd and onion cooked with sun dried tomatos with olive oil and red chillies. This is very filling and quite tasty.

Massi Vegetable Thokku - Dried Ground Tuna with Vegetables

Ingredients

1 pound of Mixed Vegetables, 50 gms of dried Shrimp or Tuna (olden days without refrigerator and tight budget) this is the best option, 3 Green Chillies, 3 cloves of Garlic, 1 small Yellow Onion, 1 small Lemon, 1 spoon Cooking Oil

Add a spoon of oil in a skillet add the chopped onion and garlic, once it is light brown in color, add the mixed vegetables and cook it in a low flame for 5 mins. Add the chopped green chillies, add salt to taste and cooking for another 2 mins, stir it well. Garnish it with the Lemon juice. Very crunchy with sweet flavor.

Shirmp Fry - Eraal Meen Varuval

Ingredients

1 pound king size prawns ( i prefer sea prawns), 20 grams of fresh ginger, 5 petals of garlic, 1 spoon coriander seeds, 3 dried red chilies, 1 plum tomato, 1 red onion (optional), 1 green bell pepper (optional)

Clean the shrimp and devein it dry the water using a cotton cloth or a tissue paper ground the dry ingredients first ground the ginger and garlic seperately mix the shrimp with the ground ingredients put it a fridge covering with a plastic wrap this will keep it moist add oil in a hot pan, add the onion, ground ginger, garlic paste, once it turns golden brown add the prawns, cook at low flame otherwise its rubbery. Slowly add the tomato and bell pepper and cook for 3 mins with a closed lid. Garnish it as you like.

Australian Lamb Chops

Ingredients

3 pounds Australian lamb chops, 3 small red potatoes, 1 tablespoon freshly crushed black pepper, 2 spoon coriander powder, 1 spoon red chillie powder, 1 spoon cumin powder 1 red onion, 2 plum tomatoes, 20 grams of garam masala whole ( 1 green cardamom, 1 small cinnamon stick, bayleaf, clove, coriander seeds)

Trim the fat from the lamb chop, rinse it in running hot water this will wash wasy little more fat. Boil the potato separately

Add oil in a pan, add the chop one by one and make sure each side is cook for about 2 mins. Add the onions slowly and make sure its golden brown. Slowly add the tomatoes as well, add coriander powder, chillie and cumin powder and garam masala, add 2 cups of water. Close the lid and cook for 5 mins. Add the tomatoes and cook in low flame for 15 mins so that the chop meat is tender, add the potato at the end and stir it, stop the flame. Take the chops and keep it in another bowl and trasfer the potatoes and some sauce, this way the fat can be seperated. Garnish and serve it. Best way to eat lamb chops is, use your hands.

Excellent soup for the cold times ahead. Use a pint of chicken broth or cube, or you can make your own broth using celery, carrot, ginger and shallots. Cutt all the different vegetables the same size, if you are lazy get a pack of the oriental blend veggies from a gourmet store. Use black pepper and turmeric its a very filling soup.

Cornish Hen Fry - Veda Koli Roast

Whole cornish hen cooked with various spices. Its a very flavorful bird and cooks fast, very tender meat. One bird is good enough for two people.
Ingredients

1 cornish hen ( 1.5 pounds), 20 grams of corriander seed, 1 spoon black pepper corns, 1 dried red chillie, 5 grams of turmeric powder, 1 full lemon

roast the ingredients in a hot pan for a minute grind the above ingredients nicely debone the bird without tearing apart do it slowly and carefully this will be useful when you do the plating, apply the grounded ingredients on the meat.

Heat a pan and add 3 teaspoons of oil in medium flame. Slowly roast the bird evenly by spreading it over the breadth of the pan. cook each side 3 minutes, add 2 ounce of water, then close the pan with a lid and cook for 10 mins. Cut thin slice of red onions as it has less water content. Garnish it with onions and parsely and serve it. Cut the lemon spray the juice over it. Its delicious.

Squab Fry - Pura Chops

Ingredients

1 Squab, 2 spoons of black pepper, 1 spoon Turmeric powder, 1 inch garlic, 5 cloves of garlic, 2 small red potatoes (roasted), 3 spoon cooking oil

Grind some pepper, slice some ginger, onion and garlic. I like to have something delicious and filling to add to this dish so I added red potato. Grind the ginger, garlic and pepper and paste that mix to the meat. Add oil to the pan, one by one add the meat to the pan, once its all brown add the potato and add some turmeric powder, the gamey smell will be less at the same time anti cancer agent according to studies, close it with a nice lid, cook it for about 20 mins at low flame. You will have a very tender squab dish with a great aroma.

The presentation may not be great in this one but my intention is to present this very tender and tasty dish. I like this to be a bit dry so you can enjoy this dish with some dry fruity wine and salad. Of course its my favorite with white rice and a nice salad with lemon.

Lamb Shank

Incredients

2 Lamb shank, 2 small potatoes, 3 cloves of garlic, 1 gram turmeric, 1 clove, 1 cardamom, 1 small stick of cinnamon, 1 red onion, 2 tomatoes, 1 Carrot, sliced into bite size pieces

Heat a pan with 2 cups of water add the cinnamon, garlic, turmeric powder and cardamon. Once the water is hot enough add the lamb chops and the potato and sliced carrot. Cook the meat for about 20 minutes, once you feel its tender enough strain the water this will get rid of the fat. Now add 2 tea spoons of oil, add the onion, garlic, ginger paste and the lamb chops, after 5 mins add the tomatoes. Add coriander and red chilli powder to the content. Close the lid and cook for 10 minutes at a low flame. Add a cup of water cook slowly for the next 30 minutes. Serve it with a few salad greens with white rice. Excellent food little fatty.

High Protein and Fiber Diet

Ingredients

1 Pound Piedmontese beef, 1 cup celery, 1 cup carrot, 1 cup chick peas, 1 spoon crushed ginger, 1 spoon crushed garlic, 1 cup napa cabbage, 1 cup cooked brown rice, 1 red onion, 2 plum red tomato, spice mix = black pepper, pinch of turmeric and 2 dried red chilli

Add 2 spoons of oil in a pan add the onion, garlic and ginger once the it turns golden brown add the meat and tomato Cook at a high flame for 2 minutes add the celery, cabbage,carrot and chic peas, add 3 cups of water add the spice mix to it add salt to taste close the lid and cook for 25 minutes At this point stir it well if there is a need add 1/2 cup of water Add freshly crushed pepper and garnish it with cilantro leaves

This is a very high protein and fiber dish, enjoy.
A few things about Piedmontese Beef: It's from northern Italy, they are almost greyish white in color. It's orgin dates back to almost 30,000 years, mostly seen in the high mountaineous regions of Europe. Very lean and tasty meat. Take a look at this majestic animal Piedmontese Beef.

Chicken Drumstick Curry with Vegetables

Ingredients

1 Whole Cornish hen, 1 Small Red Onion, 1 tablespoon thinly chopped ginger, 1 tablespoon thinly chopped garlic, 1 spoon chillie powder, 2 spoon coriander powder, 1 tablespoon black pepper crushed, 100 grams of any vegetable, here string beans, 2 large tomatoes

Chicken cooked with ginger, lemongrass and garlic. Add 1 spoon oil to a pan. Add the chopped onion, ginger, garlic and stir it well, once they are brown add the chicken pieces and stir it, cook it for 3 minutes. Add the chillie and coriander powder and mix it well. Add a cup of water and cook it with a lid on for 7 minutes. Now add the vegetables and cook it with a lid on for 3 mins, serve it over a bowl of white rice.

Monk Fish, Vegetable Stew (Thai Fish Stew)

Ingredients

2 pound Monk fish, 1 red oinon, 5 green chillies, 1 cup Coconut milk, Green Beans, Basil leaves, a few small tomatoes, 1 small piece of ginger, few petals of garlic and a spoon of fish sauce.

Grind the chillies, shallots, lemongrass, garlic and ginger together. Cut onions into small pieces. Add a spoon of oil in a pan add the curry leaves, add the paste with the above ingredients, stir it a few times, add the beans, add a cup of coconut milk and a cup of water to it, bring it to a boil, add the fish and cook for 5 mins with a lid on and the spoon of fish sauce, add the mint leaves stir it slowly and take of the stowe. Soy sauce can be used for vegetable only dish.

Tamil Breakfast

Tamil Breakfast

Wild Shrimp Pulao

Ingredients

1 cup Basmati Rice, 50 grams Jumbo Prawn from Argentina, Mixed asian vegetables, 1 Red Onion Sliced, Ginger and Garlic paste, 1 gram saffron, 20 grams black pepper and 10 grams turmeric, 2 spoons of garam masala (not powdered) 3 green chillies, 1 lemon, Cilantro and mint leaves

Cooke the white rice separately only 75% cooked.
Add oil to a pan with a thick base, now add the onions and cooking for 3 mins and make sure its golden brown. Now add the ground ginger, garlic paste and mint paste and cook for minute. Add the shrimp and 1 more spoon of oil, add the chopped green chillie. Add red chillie powder and turmeric and stir it well. Add the 75% cooked white rice and layer it over this pan.

King Fish Curry

Finally I found a best piece of King Fish from my fish monger. King fish is one of the very tastiest fishes. Especially in India, we love it very much. This is one of the many ways to cook this delightful fish. I used one red onion, 1 whole garlic bulb, little turmeric, one cup tamarind juice, 3 teaspoons of coriander powder, 1 spoon dried red chilli powder. A cup of vegetables including drumstick. Looks great hope it tastes good too. Hope Mr. Flash is available for the taste test. :-)

Pompfret Fish Curry

Ingredients

2 medium sized Pompfret fish, 1 cup Tamarind juice, 2 spoons coriander powder, 1 spoon chillie powder, 1 spoon ground Fennugreek, 5 small red onions, 10 cloves of garlic, Cilatro to garnish

Add a spoon of oil in a skillet, add mustard seeds and fennugreek, add the onions and garlic, once you see the golden brown onions, add the cut tomato. Cook for 5 minutes in low flame. Add a cup of water (add 1 spoon tamarind paste) or tamarid juice. Add the chilli powder, corriander powder and a pinch of turmeric, let it cook for 20 minutes so that it thickens (almost sticky). Now add the fish and cook at low flame for five minutes, close it with a lid. This particular dish tastes good the next day and the day after.

Bison, Brussel Sprout Stir Fry

Ingredients

1 pound Bison sirloin meat, 1 onion nicely chopped, ginger and garlic crushed, 1 spoon freshly crushed black pepper, 1 tomato nicely chopped, Half pound brussells sprout, nicely chopped

Bison is one of the leanest and healthy meat, no gamey smell, very flavorful and easy to cook. You can cook with cabbage as well, it really works well.The beauty of the dish lies in the way you cut the vegetables and the meat. You have to spend time in doing that to bring a really flavorful and enjoyable food.

Add a spoon of oil in a skillet, add the chopped garlic, ginger, and onion to it, add the bison meat to it and cook for 2 mins, now add the thinly chopped brussel sprout and stir it well and cook it for another 2 mins and serve.

Angus Beef Steak

A nice cut of of Angus beef shin one and a half pounds. Cooked with my usual ingredients garlic, red onion, ginger, red chillie, tomato and potatoes. Cooked on a very low flame to keep it moist and tender. Today's dinner is really fantastic.

Phesant Stew

Ingredients

1 Small Phesant (2 - 3) pounds, One Bell Pepper ( red or green), 1 Large Indian green pepper, 25 grams of fresh ginger and garlic crushed, 1 Cilantro/Corriander small bunch, 1 Large tomato, 1 spoon cummin, corriander and red chilli powder, 1 spoon of garam masala (cloves, cardamom, cinnamon stick, cumin) 2 cups of clean water,

Phesant is a very flavorful game bird, the birds between six months to 1 year old are very tasty. The female is quite fatty and very good for frying the male is a bit pinkish and excellent for making stew or soup. Once you taste the phesant you would not eat the chicken you buy at the local grocery stores.

Take a long neck pot, add 2 spoon oil, add onion, tomato, chopped ginger and garlic cook for 5 minutes. Now add the chopped tomato and cook with a lid on for 3 minutes, add the meat stir it well, add the coriander and red chillie powder and stir it well. Add 3 cups of water and cook it in a low flame for 3o mins. Now add a spoon of ground pepper stir it slowly. Garnish with cilantro and serve with rice.

King Fish Roast

1 Pound King Fish Thinly Cut Steak 2 Spoon Chilli Powder 1 Spoon Turmeric 1 Spoon Salt 2 Spoon Cooking Oil
Excellent fish to fry, to make curry, or to grill. I used chilli, turmeric and salt to rub it in and just fried it in a pan. Serve it with white rice and few veggies, excellent plate to dig into.

Cauliflower Porial

1 whole Cauliflower 1 Yellow Onion 3 Cloves Garlic 3 Green chillies chopped 1 spoon of fennel seeds
Cut a flower into bite sized pieces. Soak them for 10 mins in hot water. Cut onion, garlic and a few green chillies. Add a spoon of oil add the onion, garlic, chillies and cummin seeds. Add the small pieces of cauliflower, stir it add a pinch of salt and turmeric stir it a few more times. Cooking time is just 5 mins.

Vegetables in Lentil - Sambar

Ingredients

2 Pounds of mixed vegetables, 2 cups (1 pound) Yellow Lentil, 3 teaspoon coriander powder, 2 teaspoon chiilie powder, 1 teaspoon cumin powder, 1 teaspoon fenugreek, A pinch of asofetidia (hing), 3 green chillies, 1 spoon mustard seeds, 3 teaspoon of cooking oil

First cook the lentils well keep it aside, take pot add 3 spoon oil to it. Add the chopped onions, add the mustard seeds, curry leaves, fry it for a minute. Now add the powder mix, give a stir don't burn it, cook it in a low flame.
Add the well cooked lentil and add 3 cups of water, add a teaspoon of tamarind juice and add salt. Once the mixture comes to a boil add the vegetables, the preferred are (drumstick, brinjal, okra,) you can add as much vegetables as you like. Cook it in low flame for 30 minutes

Once it's reduced a little bit. On a small pan add all the dry ingredients (mustard seed, curry leaves, and some dried chillies) with two spoon of oil. Fry it for a minute and add the mixture to the above pan and stir it well.

Sea Trout Curry

2 Pounds Sea Trout 2 Large Tomatoes 1 tea spoon Tamarind paste 2 Spoons Corriander powder 1 Spoon ground red chillie power 1 whole Garlic bulb