Coriander beef fry

Ingredients:
Beef - 1 kg, cut into large pieces
Coriander leaves - 2.5 bunches
Ginger - 6" piece, chopped fine (or about 3/4 cup)
Garlic - 8 cloves, chopped fine
Red chillies - 4 long, slit lengthwise
Coconut milk - 1.5 cups
Thai basil leaves - 4 stalks (optional)
Eggplant - 1 large, cut into bite-size pieces (optional)
Ghee - 3 tbsp
Salt - to taste

Method:
Add coconut milk and 1/4 cup water to blender, and coarse blend half of the ginger, half the garlic, and two red chillies. Add the coriander bunches in three portions, coarsely blending each time. Add salt and blend till no large pieces remain.

In a pan (or pressure cooker), heat the ghee. Add the remaining ginger, garlic, and red chillies. Add the beef and fry till all sides are sealed. Add basil leaves and fry till coated, add eggplant pieces and repeat. Lower the flame and add the blended liquid. Cook covered till beef is tender and cooked through (or pressure cook one whistle on a low flame).

Serve hot with rice or chapatis.

Author: Shrinkingsodacan

Pudina (Mint) Chicken

Ingredients:
Chicken, cut into pieces - 1 lb
Coriander leaves, chopped coarsely - 2 bunches
Mint leaves, chopped coarsely - 1 bunch
Long green chillies - 4-6
Fresh red chillies - 2
Ginger-garlic paste - 2 tsp (or use fresh ginger and garlic coarsely chopped)
Onion, large, chopped fine - 1
Tomato, large, chopped fine - 1
Garam masala - 2 tsp
Coriander powder - 2 tsp
Water - 1.5 cups
Cornflour or besan (chickpea flour) - 2 tbsp
Oil - 2-3 tbsp
Salt - to taste

Time (cook+prep): about 30 min

Method:
Take 1/4 cup water in a blender and throw in the chillies and ginger & garlic. Blend for a few seconds, then add half the coriander leaves. Blend a few more seconds, then add another ~1/4 cup of water. Now add the rest of the coriander leaves and blend for a minute or so. Lastly, add the mint and blend well, adding small amounts of water if required, in order to make a thick paste.

Heat 2 tbsp oil in a wok, and add the onions. Fry on a medium flame until golden brown. Add the coriander-mint paste and salt and fry until the excess water evaporates and the oil separates to the sides. Now add the chicken pieces and fry for 5 min. Mix in the garam masala and coriander powder and fry another 2 min. Stir in the water and cook covered on a medium flame for 20 min. Take the besan or cornflour in a bowl, add about 1 tbsp of the water from the gravy, whisk into a uniform thick paste, adding slightly more gravy if necessary. Pour paste into the wok, mix well to thicken the gravy. Serve hot with chapatis or rice.

Author: Shrinkingsodacan

Multiflour dosa

Ingredients:
All-purpose flour or whole wheat flour - 2/3 cup
Rice flour - 1/3 cup
Flax powder - 1/4 to 1/3 cup
Salt - to taste
Garam masala - 1 tsp (optional)
Thai red chilli, chopped fine - 1 medium (replace with serrano pepper for lower heat)
Cumin seeds - 1/2 tsp
Ginger, chopped fine - 1 tbsp
Coriander leaves, chopped fine - 4 strands
Spinach or other crisp leafy greens, chopped fine - 1 cup
Sesame oil (or vegetable oil) - 1/2 cup

Time (cook+prep): 15 min
Servings: makes ~4 dosas

Method:
Mix all the ingredients except for the oil in a large bowl. Slowly add water, stirring with a whisk to avoid lumps. You're aiming for pancake batter consistency.

Pour out one ladle on a hot griddle, gently spread the batter out into a ~6" circle (It doesn't have to be very thin, cooking uncovered on the griddle will dry it out sufficiently). Pour sesame oil all around the edges, and drizzle a little on top. Cook until the bottom is crisp and golden brown. Flip and cook the other side.

Serve hot with your favourite sauce.

Author: Shrinkingsodacan

Chicken stew with soymilk and powdered flax

Ingredients:
Chicken, cut into medium-size pieces - 1 lb
Onion, sliced - 1/2 of a large one
Basil, chopped - 2 stalks
Thai red chillies, sliced lengthwise - 4 or to taste
Coriander powder or garam masala powder - 1.5 tbsp or to taste
Flax powder - 1/4-1/3 cup
Soy milk, unsweetened - 1-2 cups depending on thickness desired
Mustard oil (regular vegetable oil will also do) - 1.5 tbsp
Salt - 1 tsp (adjust to taste)
Mushrooms, cut into pieces - 1-1.5 cups (optional)
Tofu, cubed and lightly fried - 1/2 lb (optional, replace with diced carrots and/or potatoes)

Time: about 30 min.
Servings: 3-4.

Method:
Heat the oil and add the red chillies and basil. Fry for a minute and add the chicken pieces and stir to coat well. After 5 minutes, add the onions and mushrooms. Mix well and fry on a medium flame until the onions are golden brown, the mushrooms lose their moisture, and the oil separates. Add coriander powder (or garam masala) and salt, mix for a minute. Add the soy milk and bring to a boil. Bring heat down to medium and mix in the flax powder. Add the tofu pieces and simmer for 5-10 minutes. Garnish with lemon juice and chopped coriander leaves. Enjoy with rice or on its own.

Author: Shrinkingsodacan