BALL CURRY

1 onion sliced fine
1 green cardamom, 3 cloves and 1" stick cinnamon.
8-10 curry leaves
1 tblspn. ginger-garlic paste
1 level tspn. turmeric pdr.
1 med.sized tomato(chopped)
2 full green chillies
2 level tspns. cumin pdr.
I level tbsn. Kashmiri Chilly Powder
3 level tblspns. coriander pdr.
1/2 cup coconut milk (optional)

INGREDIENTS FOR THE BALLS:
1/2 kg. minced Mutton (raw)

Chop very finely: 1 onion
2 inch piece ginger (no garlic)
4 green chillies
Mint leaves 4 heaped tablespoons after chopping
1/4 tsp cinnamon powder
1/4 tsp clove powder
1/2 tspn salt

Mix altogether with the minced meat form into balls (cup the mixture nice and firmly in your hand while forming the balls so it holds together and does not break up while cooking) No need to use any egg/bread crumbs etc. for this. Add balls to the curry when bubbling and they won’t break up.

Method :
Fry onions with the full spices 4-5 curry leaves (balance qty.curry leaves to be crushed and sprinkled over curry when finished).
Fry till onions turn light brown. Add ginger-garlic paste and fry for 2-3 mins. Add tomato and all the powdered masalas and the 2 full green Chillies. Fry well adding water as you fry till the oil separates from the masalas; Add hot water and bring to the boil. Add meat balls and cook slowly till cooked. Add coconut milk if you like. I didn’t.
Cut and boil a few potatoes and add to the curry once the balls are cooked. Simmer for a few minutes and for this curry Squeeze a little Lime Juice

HELL FIRE/DEVIL CHUTNEY

Onion - 4 medium onions 
Garlic - 4 cloves
Sugar 4 Tablespoons OR Raisins ½ cup + 1 tablespoon sugar
Lime - 1 small
Salt - 1 pinch
Red Chilly powder 1 teaspoon

PORK ROAST

Pork, 2 kgs
Kashmiri Chillies, 10
Cloves, 20
Cinnamon Stick, 2 pcs
Garlic flakes, 20 large with skin on
Black Peppercorns, 1 heaped tbsp
Rock Salt or Kosher Salt (more than u would usually do)
Please note that all the ingredients should be WHOLE.

Pierce holes in the pork joint all over with a fork and put the pork in a pot large enough to sit comfortably. Put all the remaining ingredients into the pot and mix well. Cover and leave to sit for 1 hr before cooking.
Add a cup of water bring to the boil and then turn the heat down. Cover she cook on lowest flame setting for 2-3 hours till the pork is tender. Slice then lightly fry in a little oil with all the masala from cooking the pork. The masala should be dry and coating the pork well. Add a few boiled potatoes too if you like.

Pepper water beef

1 kg beef, cubed
1/2 tsp turmeric
1 sprig fresh curry leaves,
1/2 chopped onion

oil
1 tsp mustard
1 onion, sliced
1 sprig curry leaves
2-3 dried red chillies broken
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp chilli powder
1 tbsp ginger-garlic paste
3-4 dried red chillies broken
2 chopped tomatoes
Salt to taste

Boil beef with water, turmeric, curry leaves and chopped onion. When the meat is cooked and tender, strain the stock if you like and keep aside. I didn’t. I just removed the meat pieces and used the stock as is. Kept it nice and rustic 😜

In a separate pan, heat oil then add mustard, when it splutters, add onion, dried red chillies and curry leaves and fry till brown. Add ginger-garlic paste and fry till raw smell goes. Add cumin, coriander and chilli powders next and fry well. Add 2 chopped tomatoes, fry. Add the stock now and simmer on low heat for a couple of minutes. Garnish with Chopped coriander.

Rasam

1) Roast two tbsp corriander seeds, one tsp fennel seeds, one tsp cumin seeds, one tbsp peppercorns, two red chillies and one tbsp channa dhaal in ine tsp of oil. Grind it into a smooth paste 
2) chop fifteen to twenty pods of garlic. Heat oil and roast the garlic and keep it aside 
3) in the same oil add mustard seedas, curry leaves and red chillies. Let it splutter 
4) add in two chopped ripe tomatoes. With a pinch of turmeric powder. Fry till tomatoes are mushy 
5) add in water and tamarind pulp. Let it boil for two mins 
6) add in the ground masala, roasted garlic , salt and let it boil for some more time. And allow it to simmer for 8 to 10 mins
7) add a pinch of sugar in the end. Top it with freshly chopped corriander leaves 
8) serve hot !!

Swedish Meatball recipe

Ingredients

Meatballs:
1/3 cup breadcrumbs
1/2 cup (125ml) milk
35 ml cream (OPTIONAL -- makes the meatballs more tender in the centre)
1 large egg
1 large clove garlic, grated or minced (OPTIONAL) i like to add it .
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
1/2 of an onion, finely chopped
(500 g) ground beef mince
(250 g) ground pork mince
2 tablespoons fresh, finely chopped parsley
1 tablespoon butter
2 teaspoons olive oil
( You can use only beef mince as well )

Gravy Sauce (OPTIONAL): We like it with sauce .
1/3 cup butter
1/4 cup plain / all purpose flour OR (1use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce)
250 ml (1 cup) vegetable broth (or stock)
250 ml (1 cup) beef broth (or stock)
1 cup thickened or heavy cream
2 teaspoons regular soy sauce
1 teaspoon dijon mustard
Salt and pepper, to season

Serve with lingonberry sauce if available (optional)

Instructions
In a large bowl, mix the breadcrumbs together with the milk, (cream If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together. Continue to simmer until thickened & add the fried meatballs.
(Sometimes, I use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened)

Ginger Chicken

Half kg chicken, cut in big pieces, washed and drained. Marinate with just a half tsp salt, 3 tabsp dark soy sauce, 1 tsp ginger garlic paste and 1 tsp chilly powder.
Prep:
2 coffee mugs of finely chopped onions.
1 tabsp ginger julienned
1 coffee mug of chopped coriander. I use even the tender stalks in this.
2 tabsp ginger garlic paste
2 tabsp chilly powder
Vinegar, salt to taste.
Ajjinomoto if you are not scared of it.

In a deep kadai add about a cup of oil, and fry the onions till they are completely caramelized. For this I also add a tsp of sugar but that's optional.
To the onions add the cut ginger, the ginger garlic paste, the chopped corriander and the chilly powder. Fry well stirring constantly.
Add the vinegar - 1 small cup, but it's to your taste.
Then add the marinated chicken, without the liquids. Toss it well in the fried gravy till all pieces are covered.
Now add the liquids, ajinimotto and let it cook. You don't really need water unless you want more gravy.
Finally adjust chilly, salt, soya to your taste.