Spaghetti Bolognaise

INGREDIENTS

FOR MEAT BALLS (form balls & deep fry for a short  while)
½ kg mince
5 rashers bacon- (chop)
5 slices of bread
1 egg
½ pod garlic (paste)
½ tsp pepper
½ tsp mustard
1 level tsp chili pdr
Salt

3 pkts noodles- (boil)
OPT- Grated cheese

FOR SAUCE

Chop fine-
2 med onions
2 med capsicums
3 spring onions
2 stalks celery

½ pod garlic (paste)
½ kg tomato (puree)
3 sprigs mint (chop)
½ cup tomato sauce
½ tsp pepper
2 dsp flour
1 bay leaf
2 tsp sugar
1 beef-stock cube

METHOD

Fry onions, spring onions and garlic till golden. Add flour and immediately add tomato puree with 4 cups water. Add all remaining ingredients and simmer for 10 minutes. Add meat balls (fried) and simmer for another 10 minutes. Garnish with mint. Serve with noodles and grated cheese.

Shami Kebabs

INGREDIENTS 

A - Pressure cook
½ kg mince
½ tsp salt
1/3 cup channa-dal
4 pepper corns
½ garlic pod
2 gr. Cardamoms
½ tsp chilli pdr 
3 cloves
1tsp jeera pdr

1 tbsp finely chopped onion, mint & green chilies
1 tsp dhania pdr
Egg white (opt)

METHOD

Pressure cook all ingredients under A for 20 minutes with 1 ½ cup water. Dry up in a non-stick pan. When cool, grind, mix in remaining ingredients, shape into flat cakes. Fry over hot flame with very little oil. Garnish with onion rings, mint sprigs, lime.

Shahi Korma

INGREDIENTS

1 kg undercut/mutton/veal
2 large onions
1 ½ cup curd
1 tbsp nuts

A-Grind 
2 tbsp ginger
1 pod garlic
2 tsp dhania seed

2 tej patta [bay leaves]
½ cup cream

B- Dry grind 
2 tsp khus-khus
1 tsp peppercorns
1 tsp jeera
3 cloves
2 pieces cinnamon
3 cardamoms
1 tsp dhania

METHOD

Cut meat into pieces. Marinade in A for as long as possible (½ hr- 4 hrs). Slice onions thin and fry till golden brown. Remove and drain. Grind nuts. Mix B into meat and cook piece by piece on hot fire. Fry well. Add curd, nuts, tej patta and 1 cup water. Simmer gently. Add cream just before serving. Garnish with fried onions.

Rishtas

INGREDIENTS

¾ kg mince
3 tbsp thick curd
2 tsp sunt
1 tsp salt
¼ tsp hing
½ tsp chilli pdr
Oil for frying

Dry Grind
3 cardamoms
3 tsp dhania seed
1 ½ tsp jeera
4 cloves
1’’ cinnamon
Small piece nutmeg
½ tsp peppercorn

METHOD

Squeeze out mince well. Add all ingredients & mix. Marinade for 1 hour or more. Form into sausage shapes. Fry on medium flame with little oil till juices dry up. Serve with onion rings, mint leaves & lime wedges.

Palak Ghosh

INGREDIENTS

2-3 bundles palak [spinach] 
1 ¼ tsp haldi
½ kg meat [undercut]
1 ½ tsp gin garlic paste
1 large onion (chop)
Oil
½ tsp garam masala
1 dsp vinegar
1 ½ tsp dhania pdr
Salt
1 ½ tsp jeera pdr
2 potatoes (cut into quarters)

METHOD

Marinade meat in ginger garlic paste & vinegar as long as possible. Add dry masalas to it. Wash palak well and boil in very little water till soft. Puree when cold. Heat oil. Fry chopped onion. Add meat piece by piece with hot fire. Brown well. Add palak, potatoes and water-1 cup. Simmer till cooked. (If ordinary meat is used pressure cook for about 30 mins and then add potatoes.)

Meat Loaf

INGREDIENTS

¾ kg minced beef [squeeze out well]
Few mint leaves [chop]
3[or more] rashers of bacon [mince]
½ tsp pepper 4 slices bread [keep open to dry a bit]
Salt to taste
1 egg
1 tsp mustard
1 dsp vinegar
1 dsp chilli sauce [opt]

METHOD

Mix all ingredients well and put into a dekshi with a well-fitting lid. Place on a trivet in a pressure cooker with about 4 cups water below. Pressure cook for about 40 minutes.

NB. Grind to a paste with a little oil to use as a sandwich spread. Sufficient for 2 to 3 loaves of bread

Matthew's Meat

INGREDIENTS

1 kg undercut (chop small)
1 tbsp oil
1 tsp chilli pdr
Salt to taste
2 large garlic pods
2 tbsp vinegar

METHOD

Marinade meat in all ingredients except oil for as long as possible. (1hr –1day) Heat oil in a thick-bottomed pan. Add meat and simmer till dry.

Mint Steak

INGREDIENTS

1 kg undercut
2 med onions (slice)
6-7 sprigs mint
½ tsp chilli pdr
½ tsp pepper
1½ pod garlic (slice)
3 tbsp vinegar
2 tbsp oil

METHOD

Cut meat into large pieces, ½ inch thick. Marinade in vinegar. Fry onion and garlic for 10 minutes on a low fire, add chilli powder and mint. Raise flame and add meat piece by piece. Add marinade juices and salt. Simmer for 10 minutes.

Tony's Cutlets

INGREDIENTS

¾ kg mince (squeeze dry)
1 egg
2 green chillies
1 large onion
4 slices bread
 ½ tsp peppercorns.
1 small pod garlic
Coriander leaves
1 tsp salt
1 inch piece ginger
Few mint leaves

METHOD

Grind all the ingredients except mince and bread in mixer. Mix into mince. Form into flat cakes. Shallow fry on medium flame. Serve with finger chips and onion rings.

NB. Onion, ginger, garlic, chillies, mint and coriander may be chopped fine instead of ground. It tastes better.

Green Masala Curry

INGREDIENTS

1 kg meat (cut into pieces)
1 medium onion (chop)

Grind
2 garlic pods
2” ginger

Oil
4 tomatoes (chop)
2-3 potatoes (quarter)

Grind
½ coconut
1 bunch coriander
½ tsp haldi
4 green chillies

METHOD

Marinade meat in ginger and garlic paste for an hour. Fry onions till golden. Add meat piece by piece and fry. Add tomatoes & masala . Pressure cook till done. Add potatoes & cook till tender.

Fried Liver

INGREDIENTS 

½ kg liver
1 tbsp flour
¼ tsp chilli pdr
3 med onions (cut in rings)
½ tsp pepper
1 dsp vinegar
3 tomatoes (slice thickly)
2 rashers bacon
Salt, soya sauce

METHOD

Clean and slice liver and marinate in vinegar, soya sauce, pepper, salt and chili powder. Coat with flour and shallow fry till cooked on both sides. Then fry onions in the same pan (sprinkled with salt). Fry tomatoes with salt and pepper. Serve with fried potato.

NB. Grind into a paste with a little vinegar to make a delicious sandwich spread.

Breast Pepper Water

INGREDIENTS

1 kg veal (with bones)
2 onions (chop)
1 coconut (extract milk)
¼ kg tomato (chop or puree)
1 lime

Grind 
4 Kashmiri chillies
4 tsp jeera [grind]
1 large pod garlic
2” ginger

METHOD

Fry veal with little oil piece and piece. Pressure cook for 20 minutes. Fry onion till golden. Add masala and fry well. Add tomatoes and finally the cooked meat. Fry and then add cooker gravy, coconut milk. Adjust water. Remove from fire and add lime juice.

Ball Curry

INGREDIENTS

¾ kg mince

A- Grind

1 large onion
1 egg
1 inch ginger
10 peppercorns
1 piece cinnamon
½ bunch coriander leaves
2 green chillies
Salt, 2 dsp flour

Chop
1 medium onion
1 large tomato

2 sprigs curry leaves
Oil for frying

B- Roast

½ coconut
3 Kashmiri chillies
½ tsp jeera
1 tbsp dhania seed
1 tbsp khus-khus
½ tsp peppercorn

C- Grind with B

1 tsp haldi
½ tsp ginger
5 flakes garlic
A little tamarind

½ tsp sugar, salt

METHOD: Squeeze out water from mince and mix with A, salt and enough flour to form. Form into balls and deep fry till light brown. Fry chopped onion and curry leaves, add masala [B & C] and fry. Add tomato and 2 cups water. Put in meat balls and simmer for 10 minutes on a low flame. Add sugar and salt to taste.