Easy Beef Chilly Fry

I think by now most of you know my special affection towards beef recipes. I love dry preparations of beef.  So when I saw this recipe in Magic Oven in Kairali TV, I could not stop myself from trying this out.  I already have a Beef Fry Recipe in this space, but this one had a different set of ingredients. One of the best things about this recipe is that it does not have too many ingredients nor too many steps is needed to cook up this dish. So this being an Easy Beef Fry recipe, I had to try it out!

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Serves 5-6 people

Beef	- 1 kg
Red Chilly Flakes	- 4 tbsp
Garlic	- 8 big pods
Fennel Seeds	- 1 tbsp
Turmeric	- 1/2 tsp
Vinegar	- 1 tbsp
Curry Leaves	- 2-3 twigs
Coconut Oil	- 3 - 4 tbsp
Salt	- to taste

1. Cut the beef into small cube pieces.
2. Smash the Fennel Seeds and Garlic into a coarse mixture. You could grind Red chilies to make the red chilly flakes.
3. Mix all the ingredients except coconut oil and curry leaves into the cubed beef pieces and let it marinate for 15 minutes. Marinating is optional, if you need to rush through.
4. Pressure cook the beef until it is 3/4th done. No need to add any water.
5. Release the pressure carefully & slowly and open the cooker when it is safe to and continue cooking it until the water from the beef is almost evaporated.
6. Add the coconut oil and curry leaves to the cooker and keep stirring until it reaches the dryness you need.

You could use more oil, if you need to fry it really dark. This beef goes well with all kinds of rice and breads. For a beef lover, this would also work as an appetizer.

Goan Beef Curry

I was on my search for a "different" beef preparation when I landed upon this Goan Beef Curry. The main thing I was looking for in the recipe was some unusual ingredient. We love beef big time and always make the Kerala style nadan beef recipes and hence was looking for a change this time. My search ended when I saw this Goan Beef Curry recipe in Lakshmi Nair's Cook Book - Pachaka Kala. The ingredients that made me try this recipe was fenugreek and mustard powder, that is unusual in a beef curry, at least for me. It was definitely worth the attempt!

On a different note, I am searching in CSN stores to pick up a Christmas gift for myself and my kitchen. As most of you know, you would be surprised with the array of their offerings which ranges from extra tall bar stools to great cookware which would be hard to find anywhere else. Now lets get on to the recipe!

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Serves around 10 people

Oil	- 5 tbsp
Onion	- 2.5 lbs (2 big - thinly sliced)
Garlic	- 18 pods
Chilly Powder	- 2 tbsp + 1tsp
Coriander Powder	- 3 tbsp
Cumin Powder	- 1.5 tsp
Mustard seeds	- 1.5 tsp
Fenugreek Powder	- 1.5 tsp
Turmeric Powder	- 1.5 tsp
White Vinegar	- 6 tbsp
Water	- 4 tbsp
Thick Coconut Milk	- 1.5 cup
Beef	- 3.5 lbs
Salt	- to taste

1. Crush the garlic using a mortar and pestle into a coarse paste.
2. Heat oil in a pressure cooker and saute the crushed garlic for a minute.
3. Add the thinly sliced onions and continue to saute until they turn transparent.
4. In the mean time, using a mortar and pestle or a mixer, grind the mustard seeds adding a little vinegar. You could also use mustard powder instead.
5. When the mustard is finely ground, add the chilly powder, coriander powder, cumin powder, fenugreek powder and turmeric powder and mix well with the remaining vinegar and water to make a fine paste.
6. Add this paste to the cooker and saute until all the water is gone and oil starts to ooze out.
7. Add the beef and salt to the cooker and cook for around 3 whistles or until the beef is cooked. Turn off the stove when the beef is done. No need to add any water, as there will be water coming from the beef.
8. When the pressure is released, open the cooker and turn on the stove again.
9. Add the coconut milk to gravy and mix well.
10. When the mixture starts to boil, turn off the stove and the beef curry would be ready to serve.

So if you are looking for a different beef curry recipe, this is definitely worth a try. The fenugreek together with the mustard paste gives the curry a unique taste and flavor.

Today I aslo happened to see the event at Chacko's Kitchen The 30 best recipes of 2010 and decided to give it a shot. I have sent across the Kinnathappam and Coconut Rice recipe to the event. Wish me luck!

Beef Roast/ Beef Ularthiyathu

Presenting another one of our family favorites - Beef Ularthiyathu! The Malayalam word 'Ularthiyathu' is used to refer to roasted dishes. This dish is a specialty of Kerala, I would say Kottayam side and has unique flavors of Kerala linked to it - be it the slightly fried sliced coconut or the coconut oil. I am a big fan of the flavor that coconut oil adds to the Kerala style dishes and I have no words to explain the crunchy feel that you get when a slice of that coconut gets into your mouth! I got this recipe long back from pachakam.com and after so many years of doing this, it is highly altered.

Serves 8-10 people

Refined Oil	- 3 tbsp
Onion	- 3 big (Sliced - around 2.5 lbs)
Garlic	- 2 pods (thinly chopped - around 0.15 lbs)
Ginger	- a big piece (thinly chopped - around 0.15 lbs)
Tomato	- 2 (chopped - around 0.5 lbs)
Green Chilly	- 6 (chopped - adjust according to taste)
Turmeric	- 1/2 tsp
Chilly Powder	- 1 tbsp
Coriander Powder	- 2 tsp
Pepper Powder	- 2 tsp
Fennel Powder	- 1 tsp
Garam Masala	- 1 tsp
Salt	- to taste
Beef	- 4 lbs
Mustard	- 1 tsp
Coconut Slices	- 2 - 3 handful
Coconut Oil	- 2 tbsp
Curry Leaves	- 3 twigs

1. In the pressure cooker, add and heat the refined oil.

2. Add 2 of the sliced onions and saute for a few minutes until slightly translucent.

3. To this, add the chopped ginger, garlic, green chilly and tomatoes and mix well.

4. Now add the powders - Turmeric, Chilly, Coriander, Fennel, Pepper and Garam Masala and mix for 2-3 minutes.

5. Add the beef and salt to this and mix well. There is no need to add water, as the water from the beef would be enough.

6. Let it pressure cook until 3/4 done. Open the cooker when the pressure is completely gone.

7. Heat 1 tbsp of coconut oil in a saute pan and splutter the mustard.
8. Add the remaining Onion and saute until translucent.
9. Add the coconut slices to this and saute for 5-6 minutes.
10. Using a sieve spoon get the beef together with the onion/ginger/garlic/tomato/green chilly from the pressure cooker to the saute pan, draining out the stock as much as possible. (Save the stock - You could use that as a curry!)
11. Once all the beef has been transferred to the saute pan, start sauting the beef until it starts to completely dry up. Check salt and add if needed. You could also add pepper powder at this stage, if you feel the dish needs to be spiced up more.

12. At this stage drizzle in the remaining coconut oil and curry leaves and mix well until it is completely roasted.

13. Once done, garnish with the curry leaves.

The beef stock from the pressure cooking could be used in making Rava Beef Biryani.

This would be a perfect accompaniment with rice, roti, paratha and appam.

There is one more news that I would like to share with all my friends out there. I would soon be doing a review along with a wonderful recipe for CSN Stores who has a wide variety of stores that sell anything from twin beds to cookwares. So will see you soon with the review and the recipe!

Thattukada Beef Fry

For some reason Thattukadas (Road side eateries) always seems to have a special place in a lot of Keralite's heart. One thing I could say for sure is that we (me & R, and I think now my son too) has a special liking for Thattukada preparations. Don't know why, but the food there has a special taste that you would not find in any of the five star restaurants. Among our list of restaurants that we hop on, when visiting India, are a few Thattukadas too - one of the popular ones being Balan's thattukada and the special item there is the Beef Fry. I was thinking about Balan's beef today and had this urge to go ahead and give it a try. This is just an attempt to recreate the memories 'n taste and it came out good.

For Marination:

Beef	- 3 lbs
Chilly Powder	- 1 tbsp
Coriander Powder	- 1 1/2 tsp
Ginger Garlic Paste	- 1 tbsp
Fennel Powder	- 1 tsp
Turmeric Powder	- 1/4 tsp
Garam Masala	- 1/2 tsp
Salt	- to taste

Final Preparation:

Chilly Powder	- 1 tbsp
Ginger Garlic Paste	- 2 tbsp
Garam Masala	- 1/2 tsp
Pepper Powder	- 1 tsp
Salt	- to taste
Curry Leaves	- 2 twigs
Oil	- as needed to fry

1. In a pressure cooker, mix the beef with the rest of the ingredients for marination.

2. Pressure cook the marinated beef until it is 3/4 done (may be 2 whistles). No water is needed as there would be enough water coming from the beef.

3. Once the pressure is gone, open the pressure cooker and take one cup of the beef stock.

4. Heat another pan and pour the stock to it.

5. Add Chilly Powder, Pepper Powder and Ginger Garlic Paste to the stock and let it boil.

6. Add the beef to this boiling stock and mix well and let it cook. Add additional stock to this if the beef needs more cooking. Keep in mind we will be frying this too.

7. Check salt and add, if needed.

8. When the beef is almost dry, add the Garam Masala and mix well. Turn off the stove. If you want to avoid fried stuff, the beef can be eaten like this. It would taste great too.

9. Heat oil in a pan for frying and when the oil is hot, fry the beef in batches.

10. Once the frying is done, in the same oil fry the curry leaves and garnish the beef.

My son loved it so much that I had a tough time taking the picture!

Erachi Upmav / Rava Beef Biryani

Are you thinking yet another Beef Recipe? This recipe is one which you could make with any kind of meat or even with vegetables. This is something that I have ate when I used to visit my relatives' houses for weddings in certain regions of South Tamil Nadu. This is served for breakfast on the wedding day. Then again I was reintroduced to this as a leftover makeover at R's place. My MIL used to make this for breakfast when we had leftover curries - Mutton or Beef. This is a quick and easy and moreover tasty breakfast. All you need is some leftover curries - preferably a Nadan Curry (Traditional Curry) with Gravy.

Coconut Oil	- 2 tbsp
Onion	- 1 small (chopped)
Ginger Garlic paste	- 1 tbsp
Chilly Powder	- 1/2 tsp
Rava (Semolina)	- 2 cup (lightly roasted)
Beef Curry Gravy	- 2 1/2 cup
Beef Pieces from the Curry	- 1 cup
Water	- 1 cup
Coconut	- 1/2 cup (Grated)
Salt	- to taste

1. Heat oil in a pan and saute onion till transparent.
2. Add ginger garlic paste and saute until the raw smell is gone.
3. Add the Chilly Powder and saute for another minute.
4. Add the Coconut and mix well. Let it cook for a minute.
5. Add the Beef Curry Gravy, Beef Pieces, Water and Salt and let it boil.
6. Add the Rava and mix well. Close the lid and cook a couple of minutes until the rava is cooked.

Your special breakfast dish is ready to serve. I would suggest that you use a spicy curry - any meat or vegetable or tofu/paneer - to make this upmav. It is worth to make a spicy nadan curry just to make this dish and not have to wait for a leftover. 

Nadan Beef Curry

Beef is one of our family favorites, especially R's! I know, I know, red meat is not so good for health and it is recommended that its consumption be limited! I tell this all the time too, though I can't stop eating beef once it is prepared. This is a quick and easy beef preparation that I came across in the Vanitha magazine in the article "Taste Route".

Beef	- 2 lbs
Onion	- 1 (chopped)
Turmeric Powder	- 1/2 tsp
Chilly Powder	- 2 tbsp
Coriander Powder	- 1 1/2 tbsp
Cinnamon	- 2 - 1" pieces
Cloves	- 5
Pepper Powder	- 1/2 tsp
Fennel Powder	- 1 tsp
Garlic	- 15 pods
Ginger	- 3" piece
Coconut Oil	- 2 tbsp
Salt	- to taste
Curry Leaves	- 2 twigs

1. Mix the cube sized beef pieces with Turmeric Powder, Chilly Powder, Coriander Powder, Pepper Powder, Fennel Powder, smashed Ginger and Garlic, Cinnamon, Cloves and Salt well.
2. Keep aside this marinated beef for at least 1 hour.
3. Heat oil in a pressure cooker.
4. Add some curry leaves and let it splutter.
5. Add the onion and saute until transparent.
6. Add the marinated beef, mix well and let it cook. No water is needed, as there will be water coming from the beef.
7. Open the cooker after the pressure is gone.
8. You could reduce the water by heating it a little more or add additional water if you need more curry.

It is an excellent spicy beef dish and a quickie too!

I also need to share with you some awards that I have received:

Jisha, Neetz, Aparna, Sandhya and Kairali Sisters has shared the Smart Blogger Award with me!

Neetz and Aparna has shared the Blog Lovin Award with me!

Priya has shared the Lovely Blog Award with me!

Cool Lassi(e) has shared the Kreativ Blogger Award with me!

Aparna has shared the Thank you Award with me!

Jagruti has shared the Friendship Gift with me!

 

 

Thank you dear friends for sharing these awards with me and inspiring me to keep going! I would like to share this award with all my blogger friends!