Malabar meatball curry

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
Ingredients:

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 

For tempering:

• 1 tbsp each oil and ghee 
• 2 sprigs curry leaves
• a pinch of mustard seeds
• 2 pods red onions or 1 small onion sliced

Method:

1. Grind the minced meat in a mixer with the ingredients mentioned in for the meat balls.
2. Add salt and form into 25 balls.
3. Dry roast the red chillies and coriander seeds.
4. Grind together along with the ginger, garlic, cloves, cinnamon, cardamom, peppercorns, fennel seeds, turmeric powder, tomatoes and water(The paste should be thick).
5. In a vessel, heat oil and ghee together.
6. When hot, add mustard seeds.
7. As the seeds crackle, add the curry leaves and sliced onions. Fry them well till brown.
8. Add the ground curry paste and fry for 10 minutes till you get a nice aroma.
9. 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.
10. Add the meat balls one by one to the simmering liquid. Cook over a slow fire for 20 to 30 minutes.
11. Add the coconut milk and simmer for another 5 to 10 minutes. Adjust salt and serve with hot rice or bread of choice.

Sprouted Beans in Coconut Gravy(Kirlayle Mooga Ambat)

Source: Sanjeev Kapoor's Konkan cookbook

Ingredients:

• 1/4 cup whole green gram(sabut moong)
• 1 tsp oil
• 1/4 tsp fenugreek seeds(methi dana)
• 4 whole red chillies(bedgi)
• 1/2 tsp turmeric powder
• one and a half cups scraped coconut
• 1 tbsp tamarind pulp
• salt to taste

For tempering:

• 1 tbsp oil
• 1 small sized onion finely chopped 
• 1/4 tsp mustard seeds and a few curry leaves

Method:

1. Soak moong in half a cup of water for 3 to 4 hours. Drain and tie it up in a muslin cloth. Leave it in a warm, dark place for a day to sprout.
2. Boil moong sprouts in one and a half cups of water till it is cooked but still firm and crunchy. Set aside.
3. Heat oil in a frying pan. Add fenugreek seeds and sauté till light brown. Stir in whole red chillies and turmeric powder and remove from heat.
4. Add to it freshly scraped coconut and grind with tamarind pulp to a fine paste. Add little water while grinding.
5. Combine the ground paste, boiled sprouts, salt and half a cup of water and bring it to a boil. Add more water if the gravy is too thick. Keep aside.
6. For tempering, heat oil in a small pan. Add mustard seeds. When they crackle add curry leaves. Add chopped onion and sauté till the onion turns golden brown(I was in a hurry and so the onion   is not golden in the pic).
7. Pour the seasoning over the curry and cover immediately to trap the flavors.
8. Serve hot with rice.

Note: I like to add a potato cut into cubes to the above preparation. You can boil it along with the sprouts in step 2.