Method:

1.

Soak rice for 1 hour.
2.

Wash and cut Mushrooms into big pieces.
3.

Cut onions, chillies, tomatoes.
4.

Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
5.

In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.

* 2 tablespoons vegetable oil
* 650g gravy beef or chuck steak, trimmed
* 1 cup coconut cream
* 2 tablespoons massaman curry paste (see related recipe)
* 1 cup coconut milk
* 1 cup chicken stock
* 1/2 cup unsalted roasted peanuts
* 2 medium potatoes, peeled, cut into 3cm pieces
* 1 cinnamon stick
* 2 bay leaves
* 5 cardamom pods, lightly crushed (see note)
* 2 tablespoons brown sugar
* 1 tablespoon tamarind concentrate (see note)
* 1 tablespoon fish sauce
* steamed jasmine rice, to serve

Method

1. Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
2. Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
3. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

Notes & tips

* Note 1: Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available in the supermarket spice aisle.
* Note 2: The tamarind tree’s fruit is a primary ‘sour’ flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.

* 1 cup milk
* 1 teaspoon vanilla extract
* 2 1/2 tablespoons vanilla custard powder
* 1/2 cup caster sugar
* 800g can pie apple
* 1 cup plain flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 100g butter, softened
* double thick cream, to serve

Method

1. Preheat oven to 180°C. Combine milk and vanilla in a saucepan. Bring to the boil over medium heat.
2. Meanwhile, whisk 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 2 tablespoons cold water in a heatproof bowl until smooth. Whisking constantly, pour in hot milk mixture in a thin stream. Return mixture to saucepan.
3. Cook, whisking constantly, over medium heat until custard comes to the boil. Reduce heat to low. Stir for 3 minutes or until reduced slightly (this cooks out the raw custard powder flavour).
4. Spoon apple into six 1-cup capacity dishes or one 6-cup capacity baking dish. Pour over warm custard.
5. Combine flour, cinnamon, nutmeg, remaining custard powder and sugar in a bowl. Stir to combine. Add butter.Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over custard. Place on a baking tray bake for 30 minutes or until golden. Serve warm with cream.

Ingredients

* 500 gms. Whole big cashew nuts
* Salt to taste
* 1/2 tsp. red chili powder
* 3-4 pinches garam masala
* 2 pinches citric acid powdered
* 3 tbsp. ghee

Method

* Heat ghee in a deep frying pan.
* Add cashews few at a time.
* Fry till light brown on low flame.
* Drain, keep aside in a colander.
* Repeat for remaining cashewnuts.
* Sprinkle all other ingredients over them.
* Toss with hand till masalas are well blended with cashewnuts.
* Cool completely to room temperature before storing in airtight container

Ingredients

* 4 tablespoons oil
* 1-tablespoon whole black mustard seeds
* 1 dried red chili
* 1 cabbage, finely sliced
* 350 grams carrots, coarsely grated
* 1 green chili, cut into thin strips and seeds removed
* 1/2-teaspoon sugar
* 4 tablespoons chopped, fresh coriander
* 1-tablespoon fresh lemon juice

Method

* Heats oil in a frying pan
* Sauté mustard seeds and dried red chili 1-minute
* Add cabbage, carrots and green chili.
* Reduce heat to low, stir-fry the vegetables for about 30 seconds.
* Add sugar and coriander, stir-fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chili before serving.

Ingredients

* 2 eggs
* salt/pepper
* 1/2 cup milk
* 1/2 cup oatmeal
* 1 T. Worcestershire Sauce
* 2 lbs. ground beef or chuck
* 1/2 cup minced or chopped onion

Directions

Mix above ingredients in large mixing bowl. Can be microwaved or cooked in oven (see below.)

Meatloaf Topping:

* Catsup
* Make a simple brown gravy mix from a packet.
* Use BBQ Sauce with a touch of brown sugar and brown mustard.

Microwave Directions:

* Microwave meatloaf on high (wrap lightly with waxed paper) approx. 15 minutes.
* Drain, then top with your choice of sauce or gravy.
* Microwave another 3-5 minutes.

Oven Directions:

* Cover meatloaf with foil and bake approx. 50-60 minutes.
* Drain, then top with your choice of sauce or gravy.
* Bake another 5-10 minutes.

** Will feed approx. 5 people
** You can use low-fat versions of items, too.
————————————————————

A triple batch will make the following:

1 medium-sized meatloaf
2 meatball meals (Swedish, Red Sauce)

Note: While meatloaf is cooking, I make meatballs with my handy-dandy large ice-cream scoop (the one with the small, moving part that escorts the meat out of the scoop for you.)

It will save your wrist and is so much quicker.

* Cook meatballs until just done.
* Store in an airtight container in fridge.

If freezing, be sure to cool them first. They can be frozen before or after cooking.
Story

Imagine having several meals already prepared — and spending less than an hour preparing them!

That’s exactly what you can do with the following recipe. Simply double or triple the ingredients, then separate into several meals.

Here are some of the scrumptious meals you can create in no time, using the meatloaf recipe below.

* Chili
* Tacos
* Meatloaf
* Meatball sandwich
* Spaghetti and meatballs in red sauce
* Cabbage rolls (just add a bit of quick-cook rice)
* Swedish meatballs in cream sauce
* Hamburger patties with brown gravy
* Meatballs simmered in crockpot with BBQ sauce/onions

This recipe that will make your life *so* much easier…

2 cups flour
1 ½ teaspoon baking powder
4 tablespoons cocoa
1 cup sugar 1 ½ teaspoons baking powder

Sift the above ingredients together.

1 cup miracle whip or mayonnaise (can be homemade) 1 cup water 1 tablespoon vanilla

Directions:

Mix the miracle whip or mayonnaise and water together. Add vanilla. Stir in dry ingredients until smooth. Bake at 350 degrees for 30 to 40 minutes. Cool.

Ingredients

*3/4 tsp coarse salt, divided
*1/2 tsp pepper, divided
*1 lb boneless flank steak, cit into small chunks
*1/4 C all purpose flour
*3 tsp olive oil, divided
*1 1/2 C coarsely chopped red onion
*8 oz pkg sliced white mushrooms
*3 C beef broth
*4 tsp tomato paste
*3-4 large thyme sprigs
*1 large bay leaf
*1 lb baby white potatoes, unpeeled, cut in quarters
*8 oz pkg baby carrots
*4 tsp finely chopped parsley

Directions

1. Place 2 tsp oil in a large Dutch oven over high heat.
2. Place flour, 1/2 tsp of salt and 1/4 tsp of pepper in a large storage bag.
3. Shake well to mix dry ingredients together.
4. Add flank steak pieces to the bag.
5.Close and shake to cover meat on all sides.
6. Add meat to hot oil.
7. Brown all sides of the meat.
8. Remove meat from oil and drain.
9. Place onions and mushrooms to hot oil.
10. Cook 5 minutes or until onion become translucent.
11. Add broth, tomato paste, and the rest of the salt and pepper to onion and mushrooms.
12. Use a wire whisk and whisk all ingredients together.
13. Bring mixture to a boil over medium high heat.
14. Just as mixture starts to boil add the bay leaf and thyme.
15. Continue boiling mixture to a rapid boil.
16. Carefully place potatoes, carrots and meat to the liquid.
17. Reduce heat to medium and cover pan.
18. Simmer for about 20 minutes or until potatoes and carrots are as tender as you like.
19. Remove the bay leaf and thyme before serving.