Lamb and Tomato Curry Recipe: By Badhige

This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.

Ingredients

• 4 lamb chops, diced in cubes
• 1 tablespoon of peanut oil
• 1 garlic clove, finely chopped
• 1 small onion, thinly sliced
• 1 tablespoon of curry powder
• 1 ripe tomato, peeled and chopped
• coriander for garnish
• 1/4 cup of water
• 1 small apple, thinly sliced
• 1 tablespoon of sultanas

Cooking Instructions

Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.

Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.

Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.

Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.

Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.

Gulab Jamun Recipe: By Badhige

Ingredients:

1 C FullCream Milk Powder
1/2 C all purpose flour
1/2 tsp baking soda
2 tbs butter
Full Cream milk , enough to make the dough
Sugar Syrup:
2 C Sugar
1 C water
3 to 4 cardamom pods, slightly crushed
A few strands of saffron or rose water

Directions:

Make the dough by combining all the ingredients .
Make 20 balls by gently rolling the dough between your palms into a smooth ball.
Heat the oil on high and then lower the heat to medium.
Fry the balls one by one.
They will sink to the bottom of the pan , will rise to the surface once cooked .
Ensure complete cooking from inside and even browning by moving and shaking the pan gently with the right temperature .
Syrup :
Boil the sugar and the water with cardamom pods, and saffron or rose water
Sugar will dissolve in water at medium heat in 5-10 minutes .
Do not caramelize the sugar.
Keep it warm in a serving dish .
Add the fried gulab jamuns directly into the warm syrup.
Leave it overnight .
Serve warm or at room temperature.

Beef Masala with Ginger by Badhige

What you need..

• 3 bay leaves
• 1 (1 inch) piece cinnamon stick
• 5 cardamom pods
• 4 whole cloves
• 2 teaspoons fennel seeds
• 10 whole black peppercorns
•  
• 2 pounds beef tenderloin, cubed
• 3 cups chopped onion, divided
• 5 green chile peppers, halved lengthwise
• 1 (1 1/2 inch) piece fresh ginger root, grated
• 6 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 cup coconut oil
• 1/4 teaspoon whole mustard seeds
• 4 fresh curry leaves
• 2 1/2 teaspoons lemon juice
• 1 teaspoon ground black pepper

How to Prepare...

1. To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
2. Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
3. Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
4. Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes. 

 Order Beef Masala Online CLICK HERE

Chicken Tikka

Ingredients:
5/8 cup yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled and chopped
1 small onion, grated
1 1/2 teaspoon chili powder
1 tablespoon ground coriander
1 teaspoon salt
4 chicken breasts, skinned and boned
1 large onion, thinly sliced into rings
2 large tomatoes, sliced
2 tablespoon coriander leaves

Directions:

1. Combine first 7 ingredients and set aside.

2. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight.

3. Put chicken on skewers and grill them 5 to 8 minutes, turning occasionally until cooked through.

4. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

Tags: Barbecue Chicken Recipes, Boneless Chicken Recipe, Chicken Chili Recipes, Chicken Marinade, Garlic Chicken Recipe, Grilled Chicken Recipes, Indian Chicken Recipe, Spicy Chicken Recipes