Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Friday, October 7, 2016

Kappa beef curry / Tapioca beef curry / Cassava beef curry



                            Pictured kappa beef curry and sallas


Thenga varutharacha Pachakaya beef curry / Raw banana and beef curry 

Potato beef curry

Ingredients

Beef - 1 kg
Ginger, chopped - 1 tbsp

Garlic - 2 - 3 cloves
Green chillies, chopped - 3 nos
Curry leaves
Turmeric powder - 1/2 tsp
Salt as needed

Tapioca - 750 gms
Turmeric powder- 1 tsp
Salt as needed
Water

For curry

Onion - 3 medium
Ginger garlic paste - 2 tsp
Curry leaves
Coriander powder - 4 - 5 tbsp
Chilli powder - 2 tsp
Pepper powder - 1 tsp
Garam masala powder - 2 tsp
Oil

Method

Pressure cook beef with ginger, garlic, green chilli, turmeric powder, salt and 1/2 cup of water for 5 - 6 whistles or till beef is cooked. Set this aside.

In a pan, cook tapioca with salt and turmeric powder. When it is cooked, drain the water and set cooked tapioca aside.

Heat oil in a pan. Saute sliced onion. When onion turns translucent, add ginger garlic paste and curry leaves. Saute for 2 minutes. Now add coriander powder, chilli powder, pepper powder and garam masala powder. Saute for 1 minute on low flame. Now add cooked tapioca and cooked beef along with its stock, which is set aside. When the curry is lightly thickened, switch off the stove. Serve along with rice and sallas.






Saturday, December 5, 2015

Toddy shop style beef masala/Kallushap beef masala






This recipe is a toddy shop style curry using few ingredients, which is tasty and easy to prepare. 

Ingredients
Beef - 1 kg
Pearl onion/Kunjulli - 1 cup
Ginger - 3 tbsp
Chilli powder - 2 tbsp
Curry leaves
Coconut oil - 1 to 2 tbsp

Method

Clean and cut beef into cubes.

Crush pearl onion, ginger, chilli powder and curry leaves.

Marinate the beef cubes with the above crushed mixture for about 1 hour. Pressure cook the marinated beef cubes with water as required. Once cooked, open the lid of the pressure cooker and cook till all the water in it dries out and the masala is thickened and beef is well coated with the masala. Top it with coconut oil. Serve hot.





Saturday, October 10, 2015

Easy Beef Biriyani / Kerala style beef Biriyani





Ingredients

For rice

Biriyani rice - 3 1/2 cups
Ghee - 1/2 cup
Cinnamon - 1 piece
Cloves - 6 nos
Cardamom - 6 nos
Salt as needed
Water - 7 cups

Method

Wash and soak biriyani rice in water for 10 minutes. Drain and allow it to dry.
Heat ghee in a nonstick pan. Splutter cinnamon, cloves and cardamom. After this, add rice and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook until rice has cooked well and the water is completely absorbed.

For Beef masala

Beef / Mutton - 1 kg cut in to 2 inch pieces.
Oil - 1/2 cup
Ginger garlic paste- 4 tbsp
Onion, thinly sliced - 2 big
Green chilli, slit - 10 nos
Tomatoes, sliced - 2 nos
Chilli powder  1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder  - 1 tsp
Coriander leaves, chopped - 100 gm
Mint leaves - 50 gm
Curd - 1/4 cup
Salt as needed

Method

Heat oil in a pressure cooker. Saute ginger garlic paste. Add onion, green chilli and saute well. When the onion turns translucent, add tomatoes and mix well. When the tomatoes are mashed, add chilli powder, turmeric powder, and garam masala. Saute well. Add coriander leaves, mint leaves, curd and salt. and saute well . Add beef pieces and mix well. Add 1/2 cup of water and close the lid. Cook well Remove pressure cooker from heat. After some time, Open the lid of the cooker. There will be some gravy in the masala. Place the cooker over high heat and cook till the gravy in the beef masala thickens. Do not make the masala too dry.


For garnishing

Ghee -2 tbsp
Cashew and raisins- 2 tbsp
Onion sliced, thinly and fry golden brown-2 nos
Garam masala- 1 tsp
Chopped coriander leaves 

Method

In a non stick pan, pour ghee.Spread half portion of beef masala, then add half portion of rice, half portion  fried onions, nuts, coriander leaves and garam masala powder. Repeat the  process again. On top add remaining garam masala powder, onion and nuts. Close the lid and cook for 5 - 10 minutes in low heat.

Switch off the stove. Serve hot with curd onion raitha and pickle.







Saturday, June 20, 2015

Meat moong dal sprouts dumplings/ Erachi payar mulapicha kozukottai









Meat moong dal sprouts dumpling, is a tasty. healthy steamed snack. It is very easy to make .This is a perfect  dish for Iftar.
Ingredients

Cooked minced meat (beef or chicken) - 1 cup

Onion, chopped - 1 large
Chillies, chopped - 2 
Ginger  - 1 piece
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Garam masala powder - 1/2 tsp

Moong dal sprouts - 1/2 cup
Coriander leaves
Salt
Oil  - 2 tbsp

Fine rice powder, store bought - 1 cup
boiling water- 2 cups




Method
Heat oil in a pan. Saute onion, chillies, ginger, turmeric powder, and pepper powder. Add garam masala powder. Saute for a minute. Add minced meat and salt. Mix well. Add sprouted mung dal and coriander leaves. Switch off the flame. 

In a bowl, mix rice powder and salt. To this add boiling water. Combine with a spoon to make a smooth dough like idiyappam dough. Make balls out of the dough. Flatten with your finger, stuff with minced meat mixture. Roll into balls again as in kozhukatta. 

Place them in a steamer and steam for about 15 minutes. 















Sunday, February 15, 2015

Thenga varutharacha beef pachakaya curry/Beef raw banana in roasted coconut gravy




Ingredients

Beef  - 1 kg

Green chilli - 4 nos
Ginger  - 1 inch piece
Turmeric powder- 1/2 tsp

Raw banana - 2 nos
Onion - 1 no
Garlic chopped -2 tbsp
curry leaves

Roast and grind

Grated coconut - 1 cup
Peppercorns  - 1/2 tsp
Fennel seeds - 1 tsp
Cinnamon stick - 1 piece
Cloves - 4 nos
Cardamom - 2 nos
Coriander powder - 1 - 2 tbsp
Chilli powder - 2 tsp
Turmeric powder - 1/4 tsp

Coconut oil





Method

Pressure cook beef, green chillies, ginger, turmeric powder, salt, and 1/2 cup water.  Once cooked, set aside.


Heat 1 tsp oil in a pan. Add grated coconut and fry till light brown. Now add peppercorns, fennel seeds, cinnamon stick, cloves, cardamom. Fry for a minute. When coconut turns brown, add coriander powder, chilli powder, and turmeric powder. Stir them and immediately switch off the stove and transfer it into another plate. When it is not hot anymore, transfer this to a blender and grind them to a fine paste. Add little water while grinding.

Peel and cut raw banana into pieces. Soak them in a container of water with salt and turmeric powder. Wash them and add them to the pressure cooked beef. Cook them.

Heat oil in a kadai. Splutter mustard seeds. Now add onion, garlic and curry leaves. Saute them. When onion turns brown, add the ground paste. Saute for a minute. Add this to the above prepared curry. Add water if required. When the all the masalas are well blended to the curry and it is a little thick, switch off the stove. This goes deliciously well with puttu, idiyappam, and rice.




Sunday, November 3, 2013

Kappayum beefum / Tapioca with beef

Ingredients

Tapioca / Kappa  -  1 kg

Beef       -  1/2 kg

Green chillies  - 3 nos

Ginger chopped  -  1 tbsp

Turmeric powder  - 1/4 tsp

Salt to taste

Onion    -  1 no

Garlic chopped   - 1 tbsp

Ginger chopped   =1 tbsp

Coriander powder  - 2 tsp

Chilli powder        - 1 tsp

Pepper powder   - 1/2 tsp

Meat masala powder - 1 tspa

oil

Salt to taste



Method

Pressure cook beef with green chillies, ginger , turmeric powder and salt. Keep this aside.

Heat oil in same pressure cooker, saute onion, garlic, ginger, curry leaves. When the onion is transparent, add coriander powder, chilli powder, turmeric powder, pepper powder, meat masala powder. Now add tapioca, cooked beef, salt and water if required, and allow it to cook till 1-2 whistles. Kappayum beefum ready.


Monday, September 30, 2013

Meat mince curry / Spicy kheema curry


Ingredients
Meat mince (beef/mutton/chicken)  -  1/2  kg

Onion sliced    - 1 no

Tomato chopped    - 1 no 2

Ginger chopped   - 2 tsp

Green chilli slit  - 3 nos

Garlic   -  6

Vinegar  - 2 tsp

Oil          - 1/4 cup

Salt as needed

Hot water     -  1 1/2 cups

To grind 
Chilli powder   - 1 tsp

Coriander powder- 2 tsp

Turmeric powder   - 1/2 tsp

Cardamom     - 3 nos

Cloves         - 5 nos

Cinnamon     - 1 inch piece

Fennel seeds - 1 tsp




Method

Heat oil in a pan, saute onion, ginger, and green chillies. When it turns light pink, add ground masala and salt. Saute it. Add tomato and cook it till the oil starts to appear on the surface. Now add mince meat and water as required. Cook till all the water is absorbed.

if  using beef mince, you can use pressure cooker to cook.


Wednesday, September 18, 2013

Thattukada irachi curry/Kerala street shop beef curry/ Nadan beef curry





Ingredients

1) Beef cut in to small pieces - 1/2 kg

To grind
2) Ginger       - 1 small piece
     Garlic       - 10 cloves
     Peppercorns - 1/2 tsp
     Chilli powder - 1/2 tbsp
     Coriander powder -1 tbsp
     Turmeric powder    - 1/4 tsp
      Fennel seeds         -  1/2 tsp
      Cardamom            - 2 nos
      Cinnamon              - 1 small piece
        Cloves      - 2 nos
        Star anise - 1
3) Onion sliced  - 2 nos
    Ginger chopped   - a small piece
    Green chilli chopped -2 nos
    Curry leaves    - 2
    Oil     - 2 tbsp
    Salt to taste






Method

Grind the ingredients 2. Keep this aside.

Heat oil in a pressure cooker. Saute onion, ginger, green chillies, and curry leaves.  When it turns light brown in colour, add the ground ingredient from above and saute well.  Now add meat, 3/4 cup water, salt as needed. Now close the lid and pressure cook till the meat is cooked. When the meat is cooked, reduce the gravy till it is thick. Serve hot with puttu, idiyappam, chapati.



Tuesday, August 20, 2013

Beef chathachu ularthiyathu/Crushed beef stir fry





Ingredients

1)  Beef     - 1/2 kg

2)Ginger, chopped   - a small piece

Green chillies, slit  - 3 nos

Salt as needed

Curry leaves - 1 fistful

3)Coconut oil    - 3 tbsp

4)Garlic  pods    - 4-5 nos crushed

Onion, chopped  - 1 no.

Dry red chillies  - 6-8 nos

Curry leaves - 1 sprig



Method

Pressure cook beef, ginger, green chillies, and salt. Open the pressure cooker and dry out the water if any.
Keep the cooked beef aside to cool. Now place them in the freezer for 45 mins to 1 hour. Remove it from the freezer and crush them in the blender.

Crush dry red chillies and garlic. Keep this aside.

Heat oil in a pan. Saute onion and curry leaves. Now add crushed dry red chillies and garlic. Saute them. Now add crushed beef and fry till they are crisp.

Recipe- Vanitha

Wednesday, July 10, 2013

Meat cutlet




























Ingredients


Meat mince ( Beef / Mutton/ Chicken )   - 1/2 kg

Onion chopped         - 2 Nos.

Green chillies  chopped         - 4 nos

Ginger Chopped                  - 1 tsp

Pepper powder         - 1 tsp

Chilli powder             - 1/4 tsp

Turmeric powder        - 1/4 tsp

Garam masala powder - 1/2 tsp

Meat masala powder    - 1/2 tsp

Coriander leaves chopped - 2 tsp

Boiled Potatoes                        - 2 nos

Egg white               -       2 eggs

Bread crumbs   as needed  
Salt to taste

Oil for fry


Method



Peel and mash the boiled  potatoes. 
Cook meat mince with turmeric powder, salt, and little water.
Reduce the water completely to get a dry cooked meat mince. 
Heat oil in a pan, add onion, green chillies, and ginger .When onion turns brown in color, add pepper powder, chilli powder, garam masala, meat masala, and coriander leaves. Saute them well till it is slightly dry. Add mashed potato to this. Now mix this well, make balls of it, flatten it, and dip them in egg white, then bread crumbs. 
Heat oil in a pan, and deep fry them








Monday, January 28, 2013

Erachi puttu / Steamed rice flour cake layered with spicy meat mixture









Ingredients

Rice flour    ( puttu podi )          -   2 cup

Minced meat                            -   200 gm

Grated  coconut                       - 1 cup

Onion chopped                       -  2 cup

Green chilli chopped                - 4 nos

Coriander leaves chopped       - 2 tsp

Garlic paste                            -  1/2 tsp

Ginger paste                           -   1/2 tsp

Coriander powder                -  1 tbsp

Chilli  powder                        -  1/2 tsp

Turmeric powder                   -  1/4 tsp

Garam  masala powder           - 1/4 tsp

Oil                                           - 2 tbsp

Salt  as needed






.




Mix rice flour and grated coconut well.  Sprinkle salt water over rice flour and grated coconut mixture .Mix with hands so that lump don't  form.




 . Heat  oil   in a pan saute onion and green  chillies . Then add ginger paste and garlic paste  . When  the raw smell leaves ,  add meat  ,  coriander powder,  chilli powder, turmeric powder , garam  masala , salt and coriander leaves. Mix well . Add 1/2 cup of water and cook.   When  meat is all cooked  and water is no more.  Switch off the stove and keep them aside.


Using puttu  kutti   start layering . Add one handful of flour,  which is prepared and kept, then 3 tbsp cooked meat, ,  then again flour , 3 tabsp cooked meat  . Till the puttu maker is full and now cook it . Cook  for  few more minutes after first steam  come  out.

Serve hot .









Monday, January 21, 2013

Beef pickle / Irachi acchar



Pickle beef goes well with every main dish lending a distinct  flavour  and colour.  Kindly note that for the recipe given below,  the pickle should always be bottled and refrigerated as only minimal oil and zero preservatives are used.  Take care not to use wet spoons when serving the pickle.









Ingredients

Beef ,                       -  1kg  cleaned, cut in to 2cm pieces, washed and drained.

Coconut oil              -  1 cup

Gingili oil                 -  1 cup

Red chilli  powder     - 3 tab Sp

Turmeric powder       - 1/2 tsp

Ginger                       -5 cm ( 1 in )

Garlic                         - 15 cloves

Fenugreek                 - 1 tsp

Mustard                     - 1 tsp

Asafoetida               - 1 tsp

Curry leaves             - 2 stalks

Vinegar                   - 1/2 cup

Water                     -  1/2 cup

Salt  to taste

Method of preparation

Pressure cook the beef with salt and turmeric powder till it is just about done.

Cook over high flame with the lid open to vaporise  remaining  water if any .

Deep fry he meat in coconut oil and set a part .

Crush the ginger and garlic .

Boil the vinegar and water and set apart.

Heat the oil, add the mustard and fenugreek.

When they crackle. add the ginger, garlic, curry leaves and fry.

Remove from flame and immediately add the chilli powder and  asafoetida.

Add the fried beef along with the boiled vinegar/ water.


Bottle and transfer to refrigerator when cool.

              



Friday, December 21, 2012

Easy Beef Stew


Beef         -    1/2 kg

Potato        -    1 no

Carrot         -   1 no

Onion          -   1 no

Green chillies  -  6 nos

Ginger chopped - 1 tsp

Cinnamon  stick  - 1 piece

Cloves               -  4 nos

Cardamom         -  3 nos

Peppercorns      -  1/2 tsp

Curry leaves

Coriander leaves   - 1 tsp

Mint leaves          - 1 tsp

Thick coconut milk  - 3/4 to 1cup

Salt




Cook beef in a pressure cooker with salt, green chillies, and ginger. Keep aside. Cut carrots and potatoes in cubes.                                                                                                                                        

Heat oil in a pan, splutter cinnamon, cloves, peppercorns, and cardamom. Saute onion, green chillies, and curry leaves. When onion becomes transparent, add water, potato and carrot. When carrot and potato is half boiled, add cooked beef along with stock. Now close the lid and cook potatoes and carrots in low flame. When potatoes and carrots are cooked, add 1/4 cup of coconut milk along with water. When it starts to boil and thicken, add remaining coconut milk. When it is about to boil, take out beef stew from stove. Garnish with coriander leaves and mint leaves.

Serve with fresh white appams and bread.

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