Spicy Beef fry

This is a simple beef recipie.

Here is the recipie....

Ingredients

Beef- 1/2 kg  (1 full medium sized bowl of cooked meat)

[I took 1 kg of beef and cooked it in a pressure cooker with 4 spit green chiilies,1/2 tsp turmeric powder, ginger(thumb size) and 4 cloves of garlic crushed ,salt and 1/4 water]

Took half of this amount for making this dish.Also used the stock obtained.

Onions-3

Tomato-1 small

Green chillies-1

Ginger -an inch

Garlic-4 cloves

Chilly powder-1 tsp

Turmeric powder-1/2 tsp

Meat masala-1-2 tsp

Garam masala-1/2 tsp

Corriander leaves-few

Pepper powder-1/2 tsp

Curry leaves-few

salt to taste

 

 

Directions

Take oil in a pan add chopped onions and saute well for a minute

Add ground ginger garlic corriander leaves paste, curry leaves, green chillies and fry.

Add chopped tomatoes and cook until tomatoes become mushy.

Add chilly powder, meat masala, pepper powder, turmeric powder and fry for a minute.

Now add half the amount of cooked beef to this mixture and coat with this masala.

Add some amount of the beef stock (obtained while pressure cooking) to this mixture and keep stiring until all the water evaporates.Add salt as required.Before removing from fire, sprinkle garam masala,mix well and wait for few secs.

Garnish with corriander leaves and serve hot.

Morru curry / Curry made with Buttermilk

Morru curry tastes good with any oil fried spicy vegetable side dish.There are many variants.

Some recipies suggest adding corriander powder and gram dhal,anyhow here I have not used them still tastes fine.

Ingredients

Yoghurt/Curd- 2 1/2 cup
Baby onions -4
Green Chillies- 5-6

Grated coconut-1/4 cup

Turmeric Powder-1/2 tsp

Methi Powder-1/4 tsp
Cumin Powder-1/4 tsp
Salt to taste

Oil to cook

Mustard seeds-1 tsp 
Curry leaves-few

Dried red chillies-1
(coconut oil preferred)

 　

　

Directions

Splutter mustard seeds, add green chillies,broken red chilly, curry leaves, onions and fry for a minute in a pan.

Grind the coconut well in mixie. Whip the yogurt.

Add the turmeric powder, methi powder, cumin seed powder and salt to the pan.

Now add the coconut and a cup of water. Cover it and cook for some time.

When cooked well, switch off the stove, and after a while add the yogurt to it, stir well.Add salt as required.

Serve hot with rice.

Idiyappam/string hoppers

Idiyappam/String hoppers make an excellent breakfast recipie.It is one another proof

to why food recipies derived from rice still reign in south india.

Ingredients

Rice flour-2 cups

Fresh grated coconut-1 cup
Coconut oil-little

Salt to taste

 

Directions

Add the boiling water and salt to the flour and knead to a soft dough.

Grease the idiyappam press mould and put in one portion of the dough.

Press out the dough to form small circular mounds onto each of the iddiappam moulds.

Steam for about 10 minutes in a pressure cooker without a weight,till the iddappam is cooked.

Badhusha

This is one of my favourite snacks. Everytime I reach my appartment from office my bus stops in front of adayar krishna sweets and I can never ignore the smell of ghee coming out from there.Poor me..my office was also situated opposite another branch of krishna sweets in Vadapalani.Even though I control my taste buds when I start from office, by the time I reach adayar my mind says indulging once in a while is fine...Then I figured out this recipie.

So you too indulge once in a while no harm...:-).

Ingredients

Maida-1 1/2 cups
Sugar-1/2 tsp
Baking powder-1/2 tsp
Curd-1 1/2 tsp
Water-1/4 cup
Butter-1/4 cup
Oil-1/8 cup
For deep frying-oil

For sugar syrup

Sugar-1/2 cup
Water to immerse sugar
Lemon juice-1/2 tsp
Elachi-1/2 tsp powdered
Saffron-pinch

Directions　
Add sugar,curd,oil and baking powder to melted butter and use a whisk to mix well,to make it almost frothy.

Add the flour to it and knead into a smooth dough with water.

Make lemon size balls,flatten a bit, pull out the sides and fold inwards to get a design on the outer side of badhusha.

Heat oil in a deep bottomed pan to a very temperature, but take care that it does not smoke.Remove from flame and put the badhusha one by one in it and allow it to get cooked.

Once all the badhusha pops up to the surface, place the pan back on the stove and simmer for 5-10 mins until all the sides have turned golden brown evenly.

Drain them of oil and place them on a paper towel and then put them in to the hot syrup one by one and let it stay for a minute and remove to a serving dish.

Preparation of sugar syrup

Immerse sugar in water and keep stirring till we get a thread consistency.
Add lemon juice, elachi and saffron.

Uttappam

This is one recipie I tried after marraige.This came out well and husband liked it.

Ingredients

Dosa batter-3 cups

Onions -2

Green chillies-2

Curry leaves-as required

Salt to taste

Tomatoes-1 (optional)

Ginger-small piece

Corriander leaves

Directions

Add chopped onions, green chillies, ginger, salt,corriander leaves, curry leaves and tomatoes to dosa batter.

Heat oil in a pan, and pour some batter to the pan, round out on the pan like dosa not too thin.

When one side is cooked, turn over to cook the other side.Once done serve hot with onion or any chutney.







Chappathi

Chappathi's are an easy to make breakfast item.And coupled with any veg or non veg dish tastes good.

Ingredients

Wheat Flour-2 cups

Salt to taste

Hot Water-1 cup

Oil-2 tbsps

Directions

Add salt as required to hot water and mix with wheat flour.

Knead well and sprinkle flour to make into a non sticky dough.

Let the dough be loose ,add oil and knead again.

Make a lemon size balls and flatten into a round using the rolling pin on a rolling board.Sprinkle flour and brush lightly,if the batter sticks to the board.

Heat a pan, brush oil or ghee on the pan and cook the chappathis by turning it on both sides till done.

Remove from flame and serve hot with any side dishes like kurma or dhal curry.



North indian style peas masala

This is one recipie which I tried from a north indian menu.

Ingredients

Green peas-1 cup

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Chole masala - 2 tbsp

Onions - 2 medium,finely chopped

Tomatoes - 2 medium,finely chopped

Green chilly - 1,finely chopped

Ginger chopped - 1 tbsp

Coriander leaves - 3 tbsp,finely chopped

Kasuri methi - 1 tbsp
Chat masala,garam masala - 1 tsp each[optional]

Oil - 2 tsp

Salt to taste

Directions

Fry onions in a little oil till brown,add the tomatoes and fry till it is cooked.Let it cool, grind to a smooth paste.

In a pan pour oil and fry the onion-tomato paste for 2 minutes.

Add the green chilly and ginger,fry for a minute.

Add red chilly powder,coriander powder and chole masala and fry for 2 minutes.

When everything gets mixed well, add the cooked &drained peas and mix well.

Add salt.

Add coriander leaves and kasuri methi and let it simmer for 10 minutes.

Before switching off, add the garam masala and chat masala and let it boil.

Serve hot with chapathi.