Meat with green beans and potatoes (Indian)
Recipe is for 2 to 3 people

Ingredients

250 gram Runderpoulet
3 DL Water
1 onion, small cut
3 cloves garlic, pressed
1 teaspoon sambal
1 teaspoon shrimp paste
2 teaspoons ketoembar (coriander powder)
1 teaspoon djinten (ground cumin)
1 teaspoon turmeric (turmeric)
1 teaspoon djahe (ginger root)
250 gram Green beans
2 good potatoes, diced (solid boiling)
Piece of santen (block of coconut) 2 cm approx.

Instructions

Put the runderpoulet with the water in the pan.
Some salt and put it on the smallest burner what you have and with lid on it, Very gently pulling.

Then rub a chopped onion, with garlic, sambal, shrimp paste, Ketoembar, Djinten,
Turmeric, and djahe and some salt to a paste in the mortar.

Some oil in the pan,
Fruit the mixture.
Gently a minute or 10.

Pour the broth and meat,
With the green beans, the cubes potato and the santen.
Again very gently to cook the little burner, for 20 minutes, or to the potatoes,

Sturdy but still cooked.
You can eat it with white rice with some atjar, or a crispy hard fried egg and some pickle.

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Vindaloo recipe

Ingredients

2 large onions, peeled and
sliced
2 tbs cooking oil
4 tbs vinegar
1 tsp brown sugar
1 tsp mustard seeds
1 tbs finely chopped garlic
1 tbs finely chopped fresh
ginger
1 tbs ground coriander
¼ tsp turmeric powder
Salt to taste
1kg (2lb) pork, cut into bitesized
pieces
1½ cups (375mL) of water
Steamed rice or warm naan
to serve

Masala Paste
¾ tsp roasted fenugreek
seeds
1 tsp roasted cumin seeds
1 tsp peppercorns
6–8 dried chillies, lightly
roasted
4cm (1¼in) stick of cinnamon
2 cardamom pods
2 tsp of water

Instructions

1 Saute the chopped onions in 1 tbs of cooking
oil until caramelised. Using a blender, blitz the
onion mixture until it becomes a paste and
set aside.

2 Combine the vinegar and brown sugar and
set aside.

3 Fry the mustard seeds in the pan you used
for the onions until they sizzle, then add the
chopped garlic and ginger and fry for another
2 minutes.

4 Mix in the ground coriander, turmeric
powder and salt. Add the pork pieces and
fry for around 6–8 minutes until they browned. Remove and set aside.

5 Make your masala paste by blitzing all the
paste ingredients together in a blender or
pestle and mortar.

6 In your original pan, add the remaining oil
and stir-fry the chopped onion paste and the
masala paste for 2 minutes. Stir in the vinegar
and sugar mixture and the water.

7 Add the browned pork pieces, and cook
until the meat softens and a thick gravy
is formed. Serve with steamed rice or
warm naan.

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Indian Chickpea and Rice Flour Pancakes recipe

Tasty pancakes that you can eat by themselves as a snack or as an accompaniment with a spicy dish.
Preparation Time: 1 hour 30 minutes
Serves: 2

Ingredients

• Curry Leaves (2 sprigs)
• Sesame Seeds (1 tbsp)
• Ginger (1 inch piece)
• Garlic Cloves (4)
• Red Chillier Powder (1 tsp)
• Onion (1)
• Green Chillier (3)
• Split Chickpeas (1/2 cup)
• Rice Flour (250 gms)
• Crushed Peanuts (1/2 cup)
• Salt to taste
• Cooling Oil (as needed)

Before you start

1. Soak the split chickpeas for two hours.
2. Chop the curry leaves.
3. Grate the ginger and crush the garlic.
4. Chop the green chilies and onion finely.
5. Crush the chickpeas.

Instructions

1. Combine all the ingredients for the pancakes and using water as needed, knead into
a soft dough. Divide the dough into small balls.

2. Take a flat-bottomed non-stick pan and using your fingers, flatten a ball of dough
into it. Try and make it as thin as possible.

3. Use your finger to make small holes in it.

4. Put the pan on a medium-low heat to cook. Sprinkle oil all around and on top of the
pancake.

5. Cover and let it cook until golden. When it is done on one side, you can flip and
cook the other. Drizzle more oil if needed.

Tip:

• You might need to move the pan around a little so the pancake cooks evenly.
• The pancakes take a bit of time to cook so give them a while.

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Kashmiri Meatballs recipe
Serves 4 Preparation 10 minutes Cooking 35 minutes

Ingredients

2 tablespoons oil
1-in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon paprika
½ teaspoon salt
1 large tomato, diced
1 cup (230 g) sour cream
½ cup (125 ml) water, as needed 1 tablespoon chopped fresh
coriander leaves (cilantro)

Spiced Meatballs

2 lbs (1 kg) lean ground lamb 4-in (10-cm) piece peeled and
chopped fresh ginger
1 tablespoon ground fennel seeds 1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground cardamom
1 tablespoon salt

Instructions

1 To make the Spiced Meatballs, add the lamb, ginger, fennel, garam masala, cumin, cardamom
and salt in a food processor. Grind the mixture until smooth.

2 Divide and shape the meat mixture into 2-oz (50-g) portions. Refrigerate until ready to use.

3 Heat the oil in a large saucepan over medium-high heat. Add the cinnamon stick, cumin seeds and onion, and cook until the onion is golden brown, about 10 minutes. Add the paprika and the salt and fry for 30 seconds. Stir in the tomato, remove from the heat, and slowly stir in the sour cream.

4 Carefully add the chilled meatballs and bring to a boil. Simmer, uncovered, for 30 to 40 minutes, over very low heat until the meatballs are tender and the sauce is thick. Add up to ½ cup (125 ml) of water, if necessary, during cooking to maintain a thick, sauce-like consistency. Serve garnished with the fresh coriander.

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Indian-style beef burgers recipe
Makes four/ (150-g) burgers or eight 3-oz (80-g) sliders Preparation 10 minutes Cooking 10 minutes.

Ingredients

1½ lb (750 g) lean ground beef
1 onion, ˝nely chopped
2 teaspoons minced ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon Asian chili powder or
ground cayenne pepper
2 teaspoons salt
2 fresh green chili peppers,
deseeded and minced
1 teaspoon fresh lemon juice
¼ cup (10 g) fresh coriander leaves
(cilantro), chopped
¼ cup (2 g) fresh mint leaves,
chopped
Oil, for brushing the burgers
4 hamburger buns or 8 slider buns

Instructions

1 Place the meat in a bowl. Add the onion, ginger, cumin, coriander, Asian chili powder, salt, chili and lemon juice, and mix well with your hands, turning, mashing and

kneading to blend the ˚avors and to get a smooth texture. Cover and refrigerate the mixture for at least an hour.

2 Mix in the fresh coriander and mint leaves. With wet hands, mold the mixture into 4 equal-size patties or, to create sliders, 8 equal-size patties. Refrigerate the patties at least for 1 hour.

3 To grill the patties: Preheat the grill to high. Lightly oil the grate with vegetable oil—pour oil onto a paper towel, then hold the towel with tongs to wipe the oil onto the grate. Place the patties on the grill directly over the heat. Cook about
2 to 3 minutes per side for medium doneness, brushing with oil to prevent sticking, turning once.

4 While the meat is cooking, prepare the rolls. Slice and toast the bread on the grill. Serve the patties sandwiched between the bun halves.
Tip Do not press down on the patties with a spatula during cooking—this only squeezes out the juices and dries out the meat.

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