BEEF FRY

Ingredients

• Beef – ½ kg, cleaned & cut into small-medium size cubes

For Marination

• Small onion – 1 cup, crushed
• Ginger & garlic- 1½ tbsp, crushed
• Crushed red chilli – 1 – 1½ tbsp
• Coriander powder – 1½ – 2 tsp
• Turmeric powder – ¼ tsp
• Pepper powder – 1 tsp
• Garam Masala – 1- 1½ tsp
• Thengakothu (bite size coconut pieces) – ¾- 1 cup
• Vinegar – 2 tsp
• Salt

For tempering

• Coconut oil
• Curry leaves

 

Instructions

1. Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25  mins. Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
2. Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. If the beef appears to dry in between, add a little oil & continue cooking. It will take around  10-15 mins. Dont forget to give a stir in between. That’s all …the  beef fry is ready!

BEEF PODI MASALA

Ingredients

• Beef – 500 gms (cut into bite size cubes)
• Chilli powder – 1.5 – 2 tsp
• Coriander powder – 2 – 2.5 tsp
• Turmeric powder – ½ tsp
• Onion – 2 medium, chopped
• Ginger & garlic – 1 – 1.5 tsp, each crushed/grated
• Pepper powder – 1 tsp
• Coconut oil
• Salt
• Curry leaves

To roast and grind

• Grated coconut – ½ – ¾ cup ( ¾ may be a bit excess,try it first,if you don't like,reduce the amount)
• Whole black pepper – ½ tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Fenugreek seeds (uluva) – ¼ tsp
• Cardamom – 4
• Cloves – 5
• Cinnamon – a small piece
• Small/pearl onion – 10-12, sliced

Instructions

1. Heat oil in a pan and roast the ingredients listed under ‘to roast and grind’ till it becomes golden brown in colour. Let it cool. Grind it to a fine powder without adding water.
2. Marinate the cleaned beef with chilli, coriander, turmeric powder, chopped onion, ginger, garlic,curry leaves and salt. Add ¼ cup water to this and pressure cook till beef is done ( Cook on high flame till the first whistle comes, then reduce the flame to low-medium and cook for another 10-12 whistles. ). If there is excess water, cook till it dries completely.
3. Heat oil in a pan and add the cooked beef, stir for a few mins. Add the ground masala. Add curry leaves and mix well. Cook till the beef is roasted well and the roasted powder starts separating from the beef. Add pepper powder and mix well ( Do a taste test before adding the pepper powder in the end, see the spice level and add it accordingly). 

          Remove from fire and serve hot with rice/parotta.
        

SPICY MASALA EGG FRY RECIPE

Ingredients:
1)Hard boiled eggs-4
Chilly powder- 3/4 tsp( as per taste)
( or pepper powder- 1/2 tsp)
 Garam masala- 1/2 tsp
Turmeric powder- 1/3 tsp
Ginger garlic paste- 1/2 tsp
Corn starch- 3/4 tsp
salt to taste
2)Onion- 1 medium
Ginger- 1 inch thick
Garlic - 3 pods
Curry leaves- a few
Spring onions or coriander leaves- a little
lemon juice- a few drops(optional)
oil for frying
Salt to taste

Cut hard boiled eggs into two. Make a paste of all those ingredients listed under one and marinate on the eggs and keep in refrigerator for 15-20 mins. Then heat frying pan and pour one tsp of oil and put the eggs and fry on both sides. In the same oil saute curry leaves,ginger and garlic for a minute followed by onions. Fry this till onions are golden brown. Add lemon juice and spring onions/coriander leaves and fry for a minute. Carefully place the fried eggs and gently mix in every thing together. Serve this with jeera rice, pulao or simply with rice and sambar.

KANAVA / KOONTHAL ROAST

Ingredients:

•  kanava               -300 gms 

• onion                  -2(medium)

• chilly powder     -2 tbsp

• turmeric powder -1/2 tbsp

• oil                       -3 tbsp

• salt                      - to taste

• curry leaves 

Method:

Place the kanava in a pan let its water to dry in medium flame. Then add finely chopped onions chilly powder,turmeric powder,salt and oil. Allow it to get roast finely by stir it frequently. Finally add curry leaves. Roast is ready to serve.

Note: This recipe can be used for preparing chemmeen and kallummakkaya roast.

RASAGULLA- DIWALI SPECIAL RECIPE

Ingredients:

• Milk – 4 cups
• Lime – 1/2
•  All Purpose Flour –  2 tsp (optional)

For syrup:

• Water – 3 cups
• Cardamom – 1 (crushed)
• Sugar – 3/4 to 1 cup

Recipe:

1. Heat milk in a pan. Stir it once in a while to avoid burning the bottom.
2. Once the milk starts boiling, reduce the heat to medium and add lime juice to it, then milk starts to curdle.
3. After 3 to 4 minutes Paneer is completely separated from milk. Remove this from heat and add some cold water to it.
4. Strain the Paneer using a nice muslin cloth. Hang the muslin cloth for 1 hour to drain the water from paneer.
5. After that Squeeze the muslin cloth to remove the extra moisture completely.Now remove the paneer from cloth and knead it for 5 minutes by adding all Purpose Flour
6. Make equal sized small balls from the paneer and keep aside. Now the Paneer balls are ready.
7. Heat Water, Sugar and Cardamom together in a pan. Once it starts boiling, add the paneer balls to it, cover the pan with a lid and cook for 7 to 10 minutes.
8. You can cook these paneer balls in pressure cooker too. After cooking, the size of the balls will be increased from its original size.
9. Rasagullas are ready now. Serve chilled.

QUICK GHEE RICE RECIPIE

Ingredients needed
Basmati rice - 1 cup
Ghee/Clarified butter - 2 tbsp
Onion - 1 thinly sliced
Cinnamon - 1 inch piece
Cardamon - 1
Cloves -2
Bay leaf -1
Star anise -1 (optional)


Preparation

Soak Basmati rice in water for 20 minutes, drain the water and keep it aside.
Method

1.Heat ghee in a pan, add all the spices,(cinnamon, cardamom,cloves,bay leaf and star anise) then add onions and fry till they turn golden brown.

2.Now add the drained rice and fry for a few minutes.

3.Add 2 cups of boiling water, needed salt and cook till rice is done.

When rice is done fluff it with a fork and serve hot with any spicy gravy or vegetable korma.
Note -
You can pressure cook rice or cook it in a rice cooker or in a pan with a tight lid.

EGG MASALA RECIPE

Ingredients

Egg	4
Onion	2
Curry leaves	1 stem
Garam masala	1/2 tbs
Chilly powder	1 1/2 tbsp
Corainder powder	1 tbsp
Turmeric powder	1/2 tbsp
Coconut oil, salt as required  mustard 1/2tbsp
	Method Boil eggs and remove the shells. Slice onion into long pieces. Mix together garam masala, coriander powder, turmeric powder and chilly powder. Heat coconut oil in a pan or kadai, splutter mustard seeds in it. Add onion, curry leaves and fry till golden. Add the masala paste and salt, stir well. Finally, add the egg pieces and mix the contents well. Remove from fire. Serve with Idiappam, Chappathi and Appam.