Beef Ularthu Kerala Style

Author: admin  //  Category: Meat, Non Vegetarian, Uncategorized

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INGREDIENTS

1) Beef – 1 lb
2) Salt – to taste
3) Long sliced Onion – 1 cup
4) Chopped Ginger – 1/2 inch piece
5) Chopped Garlic – 4 pods
6) Chilly powder – 2 tsp Kashmiri Chilly (Less spicy)
7) Coriander powder – 1/2 tsp
8) Turmeric powder – 1/4 tsp
9) Garam Masala – 1/2 tsp
10) Green Chilly – 4 nos
11) Tomato – 1 no
12) Curry Leaves – 2 stem
13) Lemon Juice -1/4 tsp
14) Shallots -3 nos
15) Mustard Seeds – 1/2 tsp
16) Oil – 5 tbsp (I used Olive Oil)

PROCEDURE:

1) Clean beef and cut into small cube pieces.

2) In a pressure cooker, add 3 tbsp oil ,saute the onions until it sweats and has a transparent color.

3) Add the Crushed Ginger, Garlic and Green Chillies and allow it get rid of the raw smell.

4) Add the Chilly powder, Coriander powder, Turmeric powder, Garam Masala powder, saute it nicely. When the raw smell goes off and the oil oozes out. Add the diced tomato ,lemon juice, salt and saute it nicely. Dont let the masala mix get charred. If you feel that that the masala is thickening and charred ,add 1tbsp Oil/water.

5) When the Oil starts to pop out of the masala mixture ,add the beef pieces and saute it well simmer it for 2 mins. Allow the water to ooze out of meat , add some more water and close the pressure cooker lid and allow it to cook for 30 mins or until you hear 3 whistles or until the meat cooks well.

6) When the meat is cooked,boil it until the extra juice thickens. Mostly it takes a minute or so.

7)Heat oil in a pan/kadai, sauté the shallots until it has golden color ,add mustard seeds and allow it to splutter and add curry leaves till golden .

8) Add the fried mixture to the cooked beef and saute it.

9)Add the cooked beef into the kadai/ pan and saute it well until dry and gets brown.

:- Serve the dish after garnishing with Curry Leaf Stem.

This dish will go fine with Rice,Chappathi,Porotta,Bread.

Recipe By
Kiran Mary V

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Mutton Roast(Thrissur Style)

Author: admin  //  Category: Break Fast, kerala taste, Meat

muttonstew
INGREDIENTS

Mutton – 1 lbs (Pieces with bone)
Tomato – 1 no
Whole red chillies – 3 nos
Onion(large) – 1 no
Garlic pods – 5 nos
Ginger – 1′ piece
Pepper(crushed) – 1 tsp
Turmeric powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Seeds – 1/2 tsp
Cumin Powder -1/4 tsp
Green chillies – 7 nos
Salt – As reqd
Curry leaves – 2 stem
Oil – 1/4 cup
Lemon juice – 3 tsp

METHOD

1)Clean the mutton and cut into 1 inch pieces.

2)Crush half portion of green chillies , Garlic,Ginger,Cumin Seeds and Mix it with the Mutton Pieces.

3) Marinate the Mutton pieces with above crushed mixture , Cumin powder, Coriander Powder,Salt,Lemon Juice and Pepper Powder , little bit of sliced Onion. Keep it aside for half an hour.

4) Slice the onion thinly,Cut rest green chillies lengthwise and Chop the ginger and Garlic.

5) Cook the Marinated Mutton pieces in pressure pan or in a normal pan.

6) Pour the oil in a cooking pan and sauté the onions and green chillies for five minutes.

7)Then, add the crushed pepper, little bit Coriander Powder,Red Chillies, tomato pieces,Curry Leaves, diced garlic and ginger. Fry for 3 minutes until the smell of chillies come out.

8)Add the cooked mutton into the mixture.

9)Saute it well for 5 to 10 mins until the oil oozes out and the mutton gets partially fried/Thicken.

:- Serve after Garnishing the dish with curry leaves.

:-This dish will go fine with Rice,Palappam and Bread.
:- Courtesy to our Thrissur Friends :-).

Recipe By
Kiran Mary

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Hot & Spicy Sesame Lamb

Author: admin  //  Category: Meat, Non Vegetarian

sesame lamb512

INGREDIENTS

Lamb – 350 gm
Onion – 2 nos
Sesame Seeds – 2 tsps
Garlic pods – 5 nos
Ginger/Garlic Paste – 1 tsp
Green chillies – 3 nos
(chopped)
Coriander powder – 2 tsp
Red chilly powder – 2 tsp
Turmeric powder – 2 pinch
Garam Masala – 1/4 tsp
Chicken Masala – 1/4 tsp
or Maggi Cubes – 1 no
Meat Masala – 1/4 tsp
Cumin Seeds – 1/2 tsp
Tomato(medium) – 1 nos
Kasoori methi – 2 tsp
Lemon Juice – 1 tsp

Oil – 3 tbsp
Pepper powder – 1/2 tsp
Salt – As reqd

METHOD

1)Wash the Lamb cut pieces and keep it aside for draining.

2) Marinate the cut pieces with Lemon juice, salt, 1 tsp of red chilly powder, 1/4 tsp of garam masala , 1/4 tsp Ginger/Garlic paste and keep it aside for about 30 mins.

3)Heat oil in the pan. Fry the Marinated Lamb pieces for about 10 to 15 mins and allow it to turn brown and soft.

4)Heat oil in a Pressure Cooker.Add onions, green chillies, ginger and garlic paste.

5)Fry onions till it turns yellowish brown.

6)Add Sesame seeds,tomatoes and fry it properly.

7)Add red chilly powder, turmeric powder, coriander and cumin seeds powder,Chicken Masala powder, Meat Masala Powder,garam masala powder, pepper powder and salt .Stir it well and allow it to cook for 2 minutes

8) Add the fried meat pieces into the mixture.

9) Stir the meat along with masala and cover the pan and let it cook till it is soft. (it will cooked nicely within 1 or 2 whistle, dont over cook the meat)

10) When it is cooked nicely , add kasoori methi to get the nice flavour.

11)Garnish with sesame seeds.

:- This Dish will go fine with Rice,Fried Rice,Appam, Chappathi, etc.

Recipe By
Kiran Mary

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Beef Teriyaki

Author: admin  //  Category: Meat

65beef teriyaki
INGREDIENTS

Boneless beef/Pork steak – 1 lb
(3/4 inch thick)
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp

METHOD

1. Marinate the steak pieces with 2 tbsp of teriyaki sauce,1/4 tsp of garlic/ginger paste,1/2 tsp of pepper powder slice beef into very thin strips. Keep it in the refrigerator for about 15-30 min.

2. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.

3. Boil the mixture in a sausepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder.meat. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.

4. In a large skillet or frying pan, over medium/high heat, pour oil and saute the beef steak until browned and juices evaporate.Fry the Beef steak well until it is soft and tender.

5. Add half of the cooked sauce to fried beef steak and cook it till the beef steak pieces gets a nice glazing to it.

6. Cut the beef steak length wise by keeping the knife in a slanting posture, so that you can get nice pieces. Pour some more sauce on it and serve it hot.

:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chiken or Beef.
:- Yaki means glazed.

Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.
:- Better to fry the beef steak with out oil, by turning it to both sides and fry it equally.

Recipe By
Kiran Mary.

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Kheema Fry

Author: admin  //  Category: Meat, Snacks

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INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger sliced – 1 tsp
Garlic pods – 3 nos
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Oil – needed for deep fry
Onion – 1 nos
Garam masala powder – 1/4 tsp
Kasoori Methi – 1 tsp (optional)
Maida (All Purpose Flour) – 2 tbsp
Egg – 1 no
Corn Flakes – 1 cup
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add Minced chopped green chillis,sliced onions, garam masala pwd,cumin seeds, salt, turmeric pwd,ginger, garlic to the kheema.

3) Mix well and grind to blend all the ingredients.

4) Add maida (All Purpose Flour) and kasoori methi to the blended mixture and mix it well.

5) Prepare small lemon sized balls and keep it aside for about 15 mins.
(Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

6) Beat the egg in another pan and keep it aside.

7)Place the crushed Corn flakes or cereal crumbs in another pan.

8)Pour Oil in a non stick pan for deep frying, Dip the balls into the beaten egg then dip it into the cereal crumbs and deep fry it till it turns brown.

:- Serve hot after garninshing with Cilantros.

:- This dish will go fine with rice or it will be good as a snack.

Recipe By
Kiran Mary

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Kheema Balls in Coconut Milk

Author: admin  //  Category: Meat

DSC_0559

INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger/garlic paste – 2 tsps
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Red chilly powder – 3 tsp
Oil – 2 1/2 tbsps
Grated dry coconut – 1/2 cup
Onion – 2 nos
Garam masala powder – 1 tsp
Coconut milk – 2 cups
Meat Masala Powder – 1/4 tsp
Kasoori Methi – 2 tsp
Corriander powder – 1/2 tsp
Tomatto medium – 1 no
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add half of the chopped green chillis, half of the garam masala pwd,cumin seeds, salt, turmeric pwd, 1 tsp ginger garlic paste to the kheema.

3) Mix well and grind to blend all the ingredients. Remove and prepare small lemon sized balls (Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

4) To prepare the gravy, heat a tsp of oil in a pan and add the dried coconut and sauté for a few mts till it turns brown.

5) Add another tbsp of oil and add the sliced onions and sliced tomatoes and fry till they turn golden brown.

6) Add half portion of the rest garam masala,turmeric powder,chilly powder,corriander powder,meat masala powder,Remove from fire and keep aside to cool. Grind to make a fine paste.

7) Heat 1 tbsp oil in a cooking vessel and add the ground paste and cook for a few mts till it turn brown. Add the remaining ginger garlic paste, green chillis, red chilli pwd, salt and 1 cup coconut milk and combine well. Allow it to boil.

8) Add the kheema balls and remaining cup coconut milk to the gravy and cook them covered on low flame for 20 mts.

9) Add the remaining garam masala pwd,meat masala powder.Cook for another 10 mts on low flame.

:- Serve hot after garninshing with Methi Leaves.

:- This dish will go fine with Chappathi, rice.

Recipe By
Kiran Mary

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Beef65

Author: admin  //  Category: Meat

DSC_0494

INGREDIENTS

Beef – 1/2 Kg
soy sauce – 1 tbspn
vinegar – 1 tbspn
Ginger garlic paste – 1/2 tspn
Coriander powder – 1 tspn
Chilli powder – 2 tspn
garam masala – 1/4 tspn
turmeric powder – 1/4 tspn
Corn flour – 1 tbspn
Salt – to taste
Oil – 4 to 5 tbsp
Kasoori Methi – few for Seasoning
Green chillies – 4 nos
Onion – 1 no

METHOD

1) Heat a pan ,add 1 tsp oil .

2) Add the beef pieces and turmeric powder.The beef will leave water and till it changes its texture and colour up within few mins .Saute it medium Flame ,for about 5 to 10 mins .

3) For Marinating the partially fried beef pieces ,add ginger/garlic paste, soy sauce,vinegar,coriander powder,garam masala powder,chilli powder,salt mix it properly along with the beef pieces and leave it for atleast 30 mins .

4) Cook the beef pieces in a pressure cooker for about 5 minutes. Add the corn flour and saute it well.

5) Heat oil in a frying pan, add the sliced Onion and sliced green Chillies ,saute it till it turns brown and add the cooked beef .Saute it till it turns dry.

:- Serve it hot.

Recipe By
Kiran Mary

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Kottayam Style Beef Fry

Author: admin  //  Category: kerala taste, Meat

DSC_9973

INGREDIENTS

Beef – 1/2 kg
Shredded onions – 1 no
Green chilies(split) – 5 nos
Ginger/Garlic Paste – 1/2 tsp
Garlic pods(chopped) – 4 nos
Garam Masala – 1/2 tsp
Cumin Seeds – 1/2 tsp
Black pepper seeds – 5 nos
Turmeric powder – 1/8 tsp
Sliced coconut – 1/4 cup
Curry leaves – 2 stems
Lemon juice – 1/4 lemon Or 2 tsp
Black pepper powder – 1 tsp
Chicken Masala Pwdr – 1/4 tsp
Chilly Powder – 2 tsp
Oil – 2 tsp
Salt – To Taste

METHOD

1)Marinate the beef pieces in lemon

juice,Salt,chilly powder,Crushed Black Pepper and

Black Pepper powder,Garam Masala,1/4 tsp of

Ginger/Garlic paste . Mix all the ingredients

well and keep for about 10 -20 minutes.

2)Cook the marinated beef with all the masala in water.When the beef is cooked keep it aside.

3)Heat the coconut oil in a frying pan and add chopped onions and saute till brown.

4)Add Garlic pods,sliced green chilly,ginger garlic paste,Chicken masala and saute it till the raw taste is gone.

5) Then add the cooked beaf to it and cook it in low flame till its dry .Dont drain the masala

mixed water.

6)Add curry leaves and saute till brown.

7)Add the powdered black pepper.

8)Saute it slowly until it turn dark.

:- This dish will go fine with

Rice,Chappathy,Parotta etc.

:- Serve the dish after garnishing with curry

leaves

Recipe By
Kiran Mary

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Lamb Kasoori

Author: admin  //  Category: Meat, North Indian Dishes


INGREDIENTS

1) Lamb – 1/2 kg
(Sliced into small square pieces
2) Onions(chopped) – 1 nos
3) Tomato – 1/2 no
4) Ginger/Garlic paste – 1/2 tsp
5) Chilly powder – 2 tsp
6) Coriander Powder – 1 tsp
7) Turmeric Powder – 2 pinch
8) Garam Masala powder – 1 tsp
9)Meat Masala powder -1/4 tsp
10) Kasoori Methi – 3 tsp
11) Curd – 2 tsp
12)Lemon Juice – 1 tsp
13) Pepper Powder – 1 tsp
14) Corn Flour – 2 tsp (optional)
15) Salt – to taste

METHOD

Wash the Lamb pieces in the curd and put the pieces in the lemon juice and salt and keep it aside for 10 minutes.

1) Heat oil in a pressure cooker.Fry the Lamp pieces for about 10 minutes.

2) Fry the chopped onions until golden brown in another pan. Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder and saute the mixture until the raw smell goes off.

4) Add the mixture to the fried lamp piece,then add tomato pieces.Pour 1/2 glass of water and also 2 tsp of kasoori methi into the cooker and let the pressure cooker whistle 1-2 times(or until the lamp is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- This Recipe will be very good if you try with Boneless chicken ,Beef or Pork.

:- Serve it after Garnishing with Kasoori Methi(Dried Fenugreek leaves).

Recipe By
Kiran Mary

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Chilly Beef

Author: admin  //  Category: Meat


INGREDIENTS

1) Beef – 500 gm
2) Vinegar – 2 +1/4 tsp
3)Salt – to taste
4) Long sliced Onion – 1 cup
5) Ginger/Garlic Paste – 1/2 tsp
6) Chilly powder – 1 tsp
7) Coriander powder – 1 desert spoon
8) Turmeric powder – ½ tsp
9) Garam Masala -1/2 tsp
10) Green Chilly -4 nos
11) Curry Leaves -2 stem
12)Garlic – 12
13)Lemon Juice -1/4 tsp
14) Oil – 3 tbsp

PROCEDURE:

1) Clean beef and cut into small long pieces.

2)In a pressure cooker, mix the beef pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

3)Heat oil in a pan, sauté onion, curry leaves till golden.

4)Add Garlic pods and green chilly

5)Add the cooked beef and saute it well until dry and gets brown.

6) Add the lemon Juice before serving .

:- Serve the dish after garnishing with Curry Leaf Stem.

This dish will go fine with Rice,Chappathi,Porotta,Bread.

Recipe By
Kiran Mary.

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