BEEF ROAST

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.

Ingredients

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.

PICTORIAL

 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

                                          

                                         
                                           

DATES-SEMIYA PAYASAM

DATES-SEMIYA PAYASAM

Lets celebrate this last day of onam with this simple yet delicious payasam…..

Ingredients

1.      Roasted semiya-1 ½ cup

2.      Dates- 12 nos( deseeded)

3.      Milk-1 ½ litre

4.      Sugar-15 tbsp

5.      Cardamom-4nos

6.      Ghee-3tbsp

Method of preparation

1.      Soak dates in ¾ cup of milk for 30 min.then grind this into a smooth paste

2.      Peel off cardamom ,take out seeds grind with 2 tbsp of sugar to a fine powder.keep it aside.

3.      Heat 1 tbsp of ghee in a  thick bottomed vessel.add vermicelli stir for a minute.add half of milk let it boil,reduce the flame and cook until semiya becomes soft.

4.      When the semiya get cooked add sugar mix well.stir for 10 min.

5.      Add remaining milk,dates paste.mix well.let it boil.

6.      Switch off the flame.add cardamom powder.give a stir.

7.      In another pan heat 2 tbsp of ghee,fry chopped dates and kismis .add this into the payasam ..serve hot..

THIRUVONA SADHYA....

HOPE EVERYONE HAD A GREAT TIME.......

HAPPY ONAM

PAPUTTU

Papputtu is a coorg cuisine.its another version of our puttu but the cooking style is completely different and this one is cooked in milk,that’s the reason it is called papputtu-pal(milk)+puttu ! here goes the recipe of delicious  papputtu.

Ingredients

1.      rice rava/broken rice- 1 1/2 cup   (for preparation check notes)

2.      milk-1 ½ cup

3.      grated coconut-1/2 cup

4.      water-1 cup

5.      cardamom-1 no crushed

6.      sugar-1tsp

7.      salt-1tsp

method of preparation

1.      soak rice rava in water for half an hour

2.      mix this with all other ingredients.(this will look like a loose batter)

3.      grease a steel plate.pour this mixture .fill only half of the plate.cook this in a steamer for 15min.

4.      cut this into triangular shape and serve.it tastes best with any spicy gravy.

Notes : broken rice is available in stores or can be prepared by following method

You can use basmathi rice or sona masoori(pachari). I used sona masoori. wash and soak rice for 5 min. then drain it on a news paper or kitchen towel. Slightly grind it using mixer grinder in to a coarse texture(it should look like medium sized crystals)sieve in order to remove any powder, otherwise your puttu will turn sticky .this can be stored in an air tight container.it is better prepare rice rava in advance as this process is time consuming.

 PICTORIAL

                                             Rice rava 

                                 prepared batter

KOTTAYAM STYLE FISH CURRY

I loveeee this curry …….it has got the authentic kottayam flavor. It is a simple curry with basic ingredients but taste excellent. So please try this out………….hope you will love it…

Ingredients

1.      Fish-1/2 kg(medium sized pieces)

2.      Ginger-1 ½ tbsp(crushed)

3.      Garlic-1 ½ tbsp( crushed)

4.      Kudampuli (cocum)-4pieces

5.      Kashmiri chilly powder-4tbsp

6.      Turmeric powder-3/4 tsp

7.      Coconut oil-3tbsp

8.      Fenugreek seeds-1/4 tsp

9.      Curry leaves-2sprigs

10.  Salt

11.  Water

Method of preparation

1.      Wash kudampuli and soak in ½ glass of water + 1 tsp salt for 15 min.

2.      Heat oil in a meen chatti(earthen pot) .add fenugreek seeds.

3.      Add ginger and garlic,sauté for 5 min or till the raw smell goes.

4.      Mix ingredients 5 and 6 with water to make a thick paste.add this into chatti stir for 2 min.

5.      Add kudampuli along with water + another 1 glass of water and some salt.let it boil.

6.      Add fish pieces and curry leaves. Gently swirl the chatti  in order to mix the gravy with fish pieces .reduce the flame ,cook for 10 min or until the gravy thickens.

Notes: you can use any fish of your choice. this curry can be stored upto 3 or 4 days in room temperature, but make sure you boil the curry every day .if you are using normal chilly powder then reduce the above mentioned quantity. 

PICTORIAL

                                         Saute ginger- garlic

                                          make thick paste with chilly powder and turmeric powder