Beef Ularthu Kerala Style

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

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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)


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

Kerala Style Chakka Ella Ada

Author: admin  //  Category: Break Fast, Uncategorized

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Rice flour – 2Cups
Coconut Oil – 1tsp +3tsp
Grated coconut – 1 1/2Cup
Jaggery – 200g
Ghee – 2tsp
Cardamom Powder – 1tsp
Jackfruit Halva or ripe jack fruit sliced – 1/2 cup
water – as required for preparing a thick batter
Salt – 1/4 tsp
Sugar – 1/4 tsp
Banana Leaf without central strip or Aluminium Foil


1. Mix the Rice Flour with salt, sugar and 1 tsp of grated coconut.Add boiling water to the mix, and carefully stir well with a spoon.

2. When it turns warm, mix the dough with hand(preferably) and keep aside.

3. For filling of the Ada,in another pan mix the grated coconut with the grated jagery,jackfruit halva or sliced jack fruit and cardamom Powder.

4. Now on banana leaf or aluminuim foil spread coconut oil. From the dough take a handful spread it on banana leaf. If you find difficulty in spreading the dough dip your fingers in water and then try to spread again.

5. Spread 2 spoonfull of filling on it and fold the leaf carefully. Press the sides of the ada and carefully to seal it and place them in a steamer.

6. After 15 minitues ada will be completely cooked. To check whether its completely done, you just try to remove the sides of the leaf from ada. if its coming out clean, then ada is done and you can enjoy a sweet breakfast.

Recipe By
Kiran Mary

Mixed Fruit Honey Crunch

Author: admin  //  Category: Fruits, Uncategorized



1) Apple – 1 no ( sliced into small cubic pieces)
2) Green & Red Grapes – 1/2 cup
3) Pear – 1 no ( sliced into small cubic pieces)
4) Plum – 1 no ( sliced into small cubic pieces)
5) Honey Dew – 1/2 cup ( sliced into small cubic pieces)
6) Straw Berry – 6 to 8 no
7) Water Melon – 1/2 cup ( sliced into small cubic pieces)
8) Corn Flakes – 1/4 cup
9) Honey – 3 tbsp


1) Mix all the sliced fruit pieces, corn flakes and honey in a pan.

:- Serve it as a healthy meal.

Recipe By
Kiran Mary

Tomatto Rasam(Kerala Style)

Author: admin  //  Category: Uncategorized



1. Tomato (Medium Sized) – 1+1/2
2. Dal (Sambar Parippu) – 1/4 cup optional
3. Garlic pods – 3 nos
4. Coriander Leaves/Cilantro (Malli yilla) – A few
5.Tamarind Extract / Paste – 1tsp
6. Green Chilly – 2 nos
7.Chopped Onion – 3 tbsp
8.Salt – As required
9.Water – 4 cups

10. Turmeric Powder – 1/4 tsp
11. Chilly Powder – 1 tsp
12. Coriander Powder – 2 tbsp
13. Asafetida – 4 pinch
14. Cumin Powder – 1/4 tsp

Garnishing/ Flavoring
15. Mustard Seeds – 1 tsp
16. Dry Red Chillies – 2
17. Fenugreek Seeds – 1/4 tsp
18 .Pepper Corns – 1/2 tsp
19. Cumin Seeds – 1 tsp
20. Asafetida – 4 pinch
21.Garlic Pods – 3 nos


1. Cook the dal in a pressure pan sprinkle little bit of asafetida along with it.
2. Add Chopped garlic, chopped Onion, chopped Green chillies and chopped tomatoes and Cilantro into the cooked dal and add 3 cups of water .
3. Add turmeric, chilly powder ,cumin powder and coriander powder and allow it to reduce for 5 to 10 minutes.
4. Add Tamarind pulp and water adjust sourness with salt.
5. Bring it to a boil and Keep it on low flame for about 30 mins until the tomatoes gets mashed up.
6. Heat 2 tbsp of butter/oil in a thick bottom pan.
7. Crackle Mustard seeds, Fenugreek Seeds and dry red chillies,
8. Add the Crushed cumin seeds, Garlic and Pepper corns ,curry leaves, asafetida and turmeric powder .
8. Add the fried mixture to the rasam and allow it to boil for 10 more minutes.
9. Serve it hot.

:- Take 1 tsp of the Tamarind Paste or extract and dissolve it in quarter glass of water. You may add more Tamarind extract if you like the sour taste.I used only very less sourness.

:- Rasam powder is a mixture of coriander powder, chilly powder, cumin powder, fenugreek and asafetida. It is readily available in the market.

Recipe By
Kiran Mary