Goose burry Pickle

Gooseberry Pickle

Gooseberry                        1 cup

Veg oil                                 1/4 cup

Mustard seed                       1/2 tsp

fenugreek  powder                1/4 tsp

Asafoetida powder                1/4 tsp

Turmeric powder                   1/4 tsp

Chilly powder                         2tsp

Salt                                         1 tbsp

Vinegar                                   1 cup

In a large pat heat the oil  splater mustard seeds turn the heat off then add all the powderand stirr well be sure not to burn. if you are not comfortable with powder you can always make a paste with al the powders to some water. fry untill oil comes out clear. add the goose burry and fry for about 3-4 minutes. Boil vinegar and salt together. add to the goose burry mix. I always cook for about 2 more minutes to get the goose burry soft.

Sausage Theeyal

Sausage Theeyal

Hot Italian sausage                              3
Oil                                                       1 tbsp
Pureed creamed coconut                      1 pack   (180g)
Tamarind paste                                     1/2 tsp
Puree tomato                                        2 tbsp
Onion sliced                                          1
Red chili powder                                   1tsp
Coriander powder                                 1tsp
Geera                                                    1/4 tsp
Mustard seed                                          1/4 tsp
Curry leaves                                             2

Remove the skin off from the sausage and crumble the meat.In a large pan Fry crumbled sausage until golden brown. Keep it aside. Make a paste with  chili powder coriander powder, puree tomato and gerra. Heat the oil and splatter mustard seeds then add sliced onion. turn the heat down and add the chili powder paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the sausage. Turn the heat to medium add the coconut puree  and fry until it turns golden brown . Stirring constantly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water marinade , sausage and salt. Cook until the sausage is cooked well. mix the tamarind paste with little water add to the curry cook for 5 more minutes. This is good with chapati or rice.

Usually theeyal is made with vegetable.I received this idea from a face book page. I tried it at home it was well received.

Bittermelon Theeyal (Roasted coconut curry

Bittermelon Theeyal

Bitter melon thinly sliced 1.5" long     1 cup

Oil                                                    3 tbsp
Pureed creamed coconut                   1 pak (180g)(i used grace)
Tamarind paste                                  1/2 tsp
Shallot                                                 2
Red chilli powder                                 1tsp
Coriander powder                                2tbsp
Geera                                                   1/4tsp
Mustard seed                                        1/4 tsp
Curry leaves                                           2 leaves

In a large pan add oil. when the oil heats add bitter melon and fry well. Keep it aside. Make a paste with  chilli powder coriander powder and gerra. In the left over oil splatter mustard seeds then add sliced shallots. turn the heat down and add the chilli  paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the biter melon. Turn the heat to medium add the coconut puree  and fry untill it turns golden brown . Stirring constanly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water, marinade , bitter melon and salt. Cook untill the bitter melon is cooked well. mix the tamerind paste with litte water add to the curry cook for 5 more minutes.

Theeyal is good with rice. You can aso substitute other vegetables like long beens, egg plant, drum stick etc.
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Beef Stew

Beef Stew

Beef diced                 2 kg

Potato diced              2

Carrot sliced              1

Green Chili                2

Coriander seeds         1 tsp

Onion Diced               2

Black pepper              1 tsp

Garlic chopped           1 tsp

Cloves                        1 tsp

Bay leaf                       2

Salt                              as needed

Flour                           1 tsp

Beef Broth                   1 cup

Coconut milk or milk    1-2 cup

Heat oil in a large wok. fry coriander seeds, bay-leaf, cloves till its aroma comes add black pepper and garlic. Turn the heat down to low add teaspoon flour and fry until light brown. Add beef and onion, green chili  turn the heat to medium fry for about 5 minutes.Turn the heat high and add 1 cup beef broth or water cook until the beef is almost cooked. Stir in potatoes and carrots. cook until beef is soft. turn the heat to low and add coconut milk to reach the desired consistency. For a lighter version you can substitute broth, coconut milk and milk with water

Mysore pavu

Mysore Pave

Roasted Gram flour        2 cup
Sugar                             3 cup
Water                             1/2 cup
Butter                             2 cup
Baking soda                     pinch

Roast Gram flour in a thick pan until you get a nice smell. It will take about 2-3 minutes.
In a large skillet mix sugar with 1/2 cup water. Boil it to make syrup. add a cup of butter and stir constantly.
Add the roasted Gram flour slowly continue to stir constantly.Make sure there is no lumps.Once it starts bubbling add one more cup of butter and continue to stir. when the butter starts to separate from the flour sprinkle baking powder continue to stir.When the mixture starts coming together transfer to a well oiled pan (before the bubbles stop). Be sure to cut in to desired shape while it is warm.

Beef and potato Casserole

1.  Lean ground beef            1 kg
2. Onion diced                     2 medium 
3. Black pepper                   1 tsp
4. Red chili powder              1 tsp (optional)
5. Garlic Chopped                1 tsp
6. Parsley dried                        1tsp
7. Salt                                   as needed
8. cream of mushroom soup   250 ml
9. Worcestershire sauce         1 tsp
10. Potato diced                       5 no
11. Grated  Cheddar cheese   1/4 cup

In a large skillet, brown the ground beef for about 10 min. Be sure to break lumps while cooking. Drain  excess fat. Add 2-7 ingredients and cook for about 2 more min. Add Worcestershire sauce Add diced potatoes and cream of mushroom soup cover with a lid and cook well. When the potatoes and soft enough to bite stir again so that all ingredients are evenly mixed. Turn the heat down add cheddar cheese on top. cover with lid cheese will melt in a minute or so. I also added some chili flakes on top. Serve hot with dinner rolls and your favorite veg.

Chicken baked in tomato sauce

Chicken baked in tomato sauce

Chicken legs 8
Tomato sauce 1 can
Onion chopped 1 
Mushroom chopped 3/4 cup
Oregano 2 tbs
Garlic 1 tsp
Chilly pepper 1 tbsp.
Cheddar cheese 1/4 cup
Salt 1/2 tsp

Layer the pan with chopped onion and mushroom. marinade chicken with salt, garlic and chilly. Arrange chicken on top of the onion mixture. add tomato sauce evenly. sprinkle oregano. Bake for about 35 min in 350F. Sprinkle shredded cheese on top of the chicken then bake for 10 more minutes. Serve with pasta.