One of the things hubby loved to come home with is fresh flowers(smiles) and at times a newly purchased cookery book. While I used to love the flowers, the sight of the book used to literally amuse me. I would have have barely prepared a few recipes from the last purchased book and bang, a new one would have arrived.
One such book was Modern Cookery by Thangam Philip. A no frills, no fancy kind of book with just recipes jotted down along with a few chapters dedicated to how to go about in the kitchen with your ingredients and food. This particular book also didn''t restrict itself to a particular region or cuisine of India. Thangam Philip had it all. Pretty soon, it turned out to be the most loved and used book of mine. I thought it fitting to note down the most loved recipes of her's in this blog.
Source: Modern Cookery for teaching and the trade by Thangam Philip
For the meat balls:
- Minced meat 500 gms(beef)
- Green chillies 4
- 1 large onion
- 1" piece ginger
- salt to taste
For the curry:
- 7 Red Kashmiri chillies
- 2 short red chillies
- 2 tablespoons coriander seeds
- 1" piece ginger
- 8 flakes garlic cloves
- 1/2 tsp turmeric powder
- 6 cloves
- 1/2 " cinnamon
- 4 cardamoms
- 12 peppercorns
- 1 tsp fennel seeds(saunf)
- 2 tomatoes
- 400 ml coconut milk
- 5 tbsp water for grinding spices
- 1 tbsp each oil and ghee
- 2 sprigs curry leaves
- a pinch of mustard seeds
- 2 pods red onions or 1 small onion sliced
- Grind the minced meat in a mixer with the ingredients mentioned in for the meat balls.
- Add salt and form into 25 balls.
- Dry roast the red chillies and coriander seeds.
- Grind together along with the ginger, garlic, cloves, cinnamon, cardamom, peppercorns, fennel seeds, turmeric powder, tomatoes and water(The paste should be thick).
- In a vessel, heat oil and ghee together.
- When hot, add mustard seeds.
- As the seeds crackle, add the curry leaves and sliced onions. Fry them well till brown.
- Add the ground curry paste and fry for 10 minutes till you get a nice aroma.
- Rinse the mixer of the ground paste with a cup of water. Add this water to the fried paste and bring it to a boil.
- Add the meat balls one by one to the simmering liquid. Cook over a slow fire for 20 to 30 minutes.
- Add the coconut milk and simmer for another 5 to 10 minutes. Adjust salt and serve with hot rice or bread of choice.