Showing posts with label BEEF. Show all posts
Showing posts with label BEEF. Show all posts

Friday, 22 February 2013



1.      Beef-250gm,cleaned and cut into small pieces
2.      Onion-1no,sliced
3.      Green chilly-2nos,cut into thin round pieces
4.      Tomato-2nos,chopped
5.      Oil-3tbsp
6.      Water-2cups
7.      Salt
8.      Garam masala-1 ½ tsp
9.      Palak-1bunch
For grinding
Set -1
10.  Garlic-10pods
11.  Ginger-1” inch piece
12.  Meat masala-2tsp
13.  Chilly powder-1tsp
14.  Pepper powder-1tsp
15.  Turmeric powder-3/4tsp
16.  Perumjeerakom(saunf)-1tsp
17.  Coriander powder-1 ½ tsp
18.  Kuskus-3/4tbsp
19.  Cashew nuts-5nos(optional)
20.  Grated coconut-1tbsp

Method of preparation

1.      Cook beef by adding salt and 2 cups of water.
2.      Soak kuskus and cashew in little water for 10 minutes. Then grind it along with coconut into fine paste.
3.      Grind ingredients listed under Set -1(10-17) into smooth paste by adding 2tbsp of water.
4.      Clean the palak leaves and dip in hot water for 3 or 4 minutes. Grind it without adding any water. This is the palak puree
5.      Heat oil in pan sauté onion and green chilly. When onion turns soft add chopped tomatoes. Cook until it melts.
6.      Add ground masala paste (set -1).Stir until raw smell disappears. Add cooked beef along with the gravy. When it boils add coconut- cashew paste(set-2). Now the curry will get thick. If requires add little more water.
7.      Add palak puree into the prepared curry. Mix well. Let it boil for 2 minutes. Lastly add garam masala.Give a nice stir.
Serve this delicious kuruma with appam,chappathi or bread…

sending this to an event hosted by FOOD CORNER

Wednesday, 17 October 2012


For meat curry
1.      Beef-1kg,cut in to medium sized pieces
2.      Onion-4 nos, thinly sliced
3.      Ginger-2 ½ tbsp chopped
4.      Garlic-2 ½ tbsp chopped
5.      Green chilly-5 nos,cut length wise
6.      Chilly powder-5  tsp
7.      Coriander powder-6tsp
8.      Turmeric powder-3/4 tsp
9.      Garam masala -1 ½ tsp
10.  Whole spices- cardamom-4nos,cloves-6nos,cinnamon-2sticks,star anise-1no
11.  Oil-4tbsp
12.  Water-1/2 cup
13.  Vinegar-2tbsp
14.  Salt

For kappa
1.      Kappa/tapioca-1 kg,peeled and cut into cubes
2.      Green chilly-3 or 4
3.      Pearl onions- 4 nos or half of one big onion
4.      Saunf(perumjeerakam)-1/2tsp
5.      Garlic-4pods
6.      Garam masala-1tsp
7.      Turmeric powder-1tsp
8.      Grated coconut-1 ½ cup

Method of preparation
Meat curry
1.      Heat oil in a pressure cooker. Add all spices stir for a minute.
2.      Add chopped ginger, garlic and green chilly stir for 5 min
3.      Add onions sauté until onion turns soft.
4.      Add all powders stir for 5min.add salt
5.      Add beef, mix well with the masala.add water and cook upto 4 or 5 whistles.when it is done switch off the flame.let the pressure escapes completely. Add the vinegar. Keep this curry aside.(there should be some gravy remaining)
1.      cook tapioca in plenty of water. When the water starts boil add salt. Cook until it turns soft and mushy. Switch off the flame drain the water completely. Mash it and keep aside.
2.      In a mixer grinder, grind ingredients 2-7 ,add coconut and grind into a coarse mixture.
3.      Keep the cooked kappa on low flame. Keep  coconut mix over the top. Close with a lid.keep in flame for 5 min.
4.      Add this cooked kappa into the beef curry ,mix well. Serve hot.

Monday, 3 September 2012


Still in the hangover of pachadi,kichadi,sambar, aviyal and all…then let’s get out of it by this ‘nadan curry’:-).i  dedicate this to all meat lovers in Kerala.

1.      Beef-1kg cut into small pieces
2.      Onion-2 large ,sliced
3.      Ginger- 2tbsp julienned
4.      Garlic-2tbsp,cut lengthwise
5.      Greenchilly-3 or 4 slitted
6.      Turmeric powder-1tsp
7.      Chilly powder-3tsp
8.      Coriander powder-8tsp
9.      Garam masala-2tsp
10.  Pepper powder-1 ½ tsp
11.  Salt
12.  Water-1/2 cup
For tempering
1.      Pearl onions-8 no cut into thin round slices
2.      Curry leaves-a handful
3.      Mustard seeds-3/4 tsp
4.      Coconut oil-3tbsp

Method of preparation
1.      Heat a pan, reduce the flame add all the powders(ingredients 6-10),stir continuously for 3min or till the raw smell disappears and the powders changes its colour.take care not to burn the powders.
2.      Take a pressure cooker, firstly add beef,then add ingredients 2 -5,lastly add powders and salt ,mix well with your hands so that all ingredients coat well with the meat. Add water and cook till it is done.
3.      Heat oil in a pan, splutter mustard seeds, when they pop up add sliced pearl onions and curry leaves. when the onion turns brown add cooked beef along with the gravy. Cook in high flame till the gravy dries up. then reduce the flame,stir in between and cook until it get well roasted. Serve with rice,chappathi ,porotta,appam…

Notes: To heat the powders it is better to use a nonstick pan. If you are using a normal pan, heat the pan , switch off the flame then add all the powders or else the powders tend to burn in high heat. If you want you can substitute all this powders with about 5 tbsp of readymade meat masala,then no need to heat , directly you can add into the meat and carry on with the remaining steps. Sometimes I do with readymade powders but I feel it lacks the authentic flavor.
 sliced onion,ginger and garlic and chilly

 marinated beef
                         cooked beef
                                tempering process
                                        pearl onion turned brown
                                        cooked beef is added ..
                                          ready to be served