Beef Fry Thattukada Style...

Ingredients :

• Beef 250 gms
• Shallots/Onion 1 cup
• Curry leaves 10 nos + 10 nos
• Ginger finely chopped 1 1/2 tbsp
• Coconut chopped 1/2 cup
• Oil 4 tbsp
• Salt to taste
• Chilly powder 1 tsp
• Pepper powder 3 tsp
• Coriander powder 2 tsp
• Garam Masala 1 1/2 tsp

Method :

1. Heat oil add  coconut and fry till its light brown in colour
2. Add curry leaves, onion  and ginger. Saute for 3 min
3. Now add chilly,pepper, coriander , garam masala powder and saute for 1 min
4. Add beef and salt and mix well. Cover and cook till beef is 90% done.
5. Remove the lid and let the water evaporate on a medium heat
6. Keep on mixing till its dry.
7. Add fresh curry leaves and mix well.
8. Serve hot with Kerala parota 

*Adjust ingredients according to your taste

Egg Fried Rice

Simple egg fried rice

Ingredients

1. Basmathi Rice 1 cup boiled
2. Egg 2 nos.
3. Carrort + Beans finely chopped 1 cup
4. Oil 3 tbsp
5. Chilli garlic sauce 1tsp
6. Light Soya sauce 1tbsp
7. Ginger finely chopped 1tsp
8. Garlic finely chopped 1 tsp
9. Spring onions chopped 1/4 cup
10. Vinegar 1/2 tsp
11. Salt to taste
12. Pepper 2 tsp

Method

• Add salt and 1/2 tsp pepper to egg   and beat well
• Heat oil in a pan add the beaten egg  to make a thin omelet
• When cool cut it into thin strips

• Heat oil in a wok add ginger and garlic saute for 1 min
• Add chopped beans and carrot
• Add salt and rest  pepper enough for the veges and saute for 3 min
• Now add chilli garlic paste and mix well
• Add rice very little salt and mix well
• Add soya sauce, vinegar and spring onions and saute for 3 min
• Now add egg and mix  well

Tips:

Cook rice and refrigerate overnight. 
If your pan is not big enough to make thin omelet then divide into batches

*Adjust ingredients according to your taste

Cauliflower (Gobi) Manchurian

Well this Indo - Chinese dish can be made easily at home in 4 easy steps.. :) 

Ingredients

1. Florets of 1 medium cauliflower
2. Ginger + Garlic + Chilly  paste 1 tbsp
3. Pepper 1tsp
4. Oil for frying
5. Salt
6. Cornflour 1/4 cup
7. Plain flour 1/2 cup
8. Light Soya sauce 2 tbsp
9. Chilly garlic sauce 1 tbsp
10. Tomato Ketchup  1 tbsp
11. Chopped garlic 1tbsp
12. Chopped onion 1/4 cup
13. Spring onions chopped 1/4 cup (optional)
14. Chopped coriander 1/4 cup

Method

 Step 1 :

• Rub cauliflower florets with ginger+garlic+chilly paste, salt, pepper and let it sit for at-least 15 to 20 min

Step 2

• Mix  plain flour and corn flour along with little salt . Add water and make a lump free batter. 
• Add florets to this batter and coat well.
• Heat oil in a pan and deep fry  florets until golden color

Step 3 

• Heat 2 tbsp oil in a wok, add chopped garlic and saute for 1 min
• Now add chopped onion saute for 1 min 
• Add soya sauce, ketchup , chilli garlic sauce and chopped coriander saute for a min 
• Now add the deep fried florets and coat it with the sauce.

Serve hot.. :)

Tip:

• Make sure not to add too much of salt as sauces contains salt so adjust accordingly.

• If you adding dark soya sauce add 1tbsp 

*Adjust ingredients according to your taste
 

Beetroot Kichdi

Thanks to Susan Aunt (Mummy's sister) for this wonderful recipe. I was too fussy to eat beetroot but when my aunt cooked it in this way , I started liking it. Good for fussy children.

Ingredients

• Beetroot 1 cup grated
• Grated coconut 3 tbsp
• Green chilly chopped 2 nos.
• Curd 1 cup
• Mustard seeds 1 tsp
• Curry leaves 5 nos
• Salt to taste 
• Oil 4 tbsp

Method

1. In a pan heat  2 tbsp oil add grated beetroot, green chilly, grated coconut , salt
2. Cover and cook for 5 min
3. Remove from heat and let it cool
4. Now add curd and mix well

For Seasoning

1. Heat  3 tbsp oil , add mustard seed and curry leaves
2. Pour over the beetroot mixture.

Tips

 You can use carrot instead of beetroot.


*Adjust ingredients according to your taste

Kerala Chicken Roast

 

Ingredients:

• Chicken 250 gms
• Cumin Seeds 1 tsp
• Turmeric Powder 1 tsp
• Chilly Powder 2tbsp
• Coriander Powder 2tbsp
• Grated Coconut 1/4 cup
• Ginger garlic paste 1tbsp
• Curry leaves 12 nos.
• Vinegar 1tbsp
• Green chilly whole 3
• Garam masala 1 tbsp
• Pepper crushed 1tsp
• Oil 10tbsp
• Salt as required

Method:

Marination - Add coriander, chilly, salt, ginger garlic paste, turmeric and 2 tbsp oil to chicken and mix well, and refrigerate  for around 2hrs

1. Heat oil add cumin seed, when it splutters add shallots, curry leaves and coconut, saute for 2-3 min.
2. Now add marinated chicken mix well and cover the pan with a lid and turn the flame to medium
3. When the chicken is 80% done remove  lid and let the water which has been oozed out of chicken evaporate
4. Add vinegar
5. Add crushed pepper and whole green chilly mix well
6. Cook till the chicken is dry

*Adjust ingredients according to your taste

Vegetable Upma

Ingredients:

•  Roasted rava (Semolina) 2 cups
• Onions 1 large chopped
• Tomato medium size chopped
• Beans 1 cup chopped
• Carrot 2 nos. chopped
• Potato 2 medium chopped
• Peas 1/2 cup
• Ginger garlic paste 2 tsp
• Curd 2tbsp
• Garam masala 1 tsp
• Coriander Powder 2 tsp
• Chilly Powder 2 tsp
• Turmeric 1/4 tsp
•  Curry leaves 10 nos.
• Coriander leaves chopped
•  Salt as required
• Oil 4 tbsp
• Boiling Water 3 1/2 cups

Method: 

1. Heat oil add curry leaves and then  chopped onions saute for 2 min
2. Add ginger garlic paste saute for 2 min
3. Now add coriander, chilly,garam masala, turmeric saute for a min 
4. Add curd , tomato and salt, saute till oil oozes out
5. Now add beans, peas, potato and carrot
6. Cover and cook on a low flame
7. When veges are almost 80% done add boiling water
8. Add rava and chopped coriander leaves and mix well till the water is evaporated 

Tips:

*Usually the ratio of  rava (Semolina)and water is 1:2 but considering that there is water in veges, curd and tomato I have reduced the water by 1/2 cup
* If you don't have a measuring cup , you can use a glass but make sure to use the same glass to measure water as well.



*Adjust ingredients according to your taste

Beef Cutlet

 

 

Ingredients

• Beef 250 gms
• Potatoes 2 medium size
• Green chilly finely chopped 2 no.
• Ginger finely chopped 2 tsp
• Onion finely chopped 1 medium sized
• Curry leaves 10 no.
• Coriander leaves
• Eggs 2 nos (only whites beaten)
• Bread crumbs 1 cup
• Pepper 2tsp
• Garam Masala powder 2 tsp
• Salt as requried
• Oil for frying and 2 tsp for sauteing

Method:

1. Cut beef into chunks, wash properly 
2. Add pepper, garam masala powder (1tsp)and salt to beef and  place it in a pressure cooker along with potatoes 
3. After 5 whistles remove pressure cooker from heat
4. Open and drain excess water 
5. In a mixer grind beef coarsely
6. Peel and mash potatoes
7. Heat  2 tsp oil add chopped onion, ginger,curry leaves, green chilly
8. Saute for a while ( add pepper if you want it spicy)
9. Add garam masala
10. Now add the beef and fry so that all the moisture evaporates
11. Remove from heat and let it cool
12. Now add mashed potatoes, chopped corriander and mix well ( check for salt and add accordingly)
13. Make it into small oval shaped cutlets
14. Dip into egg white and roll in bread crumbs
15. In a heavy bottomed pan heat oil ( for frying)
16. When its hot add cutlets and fry till golden brown 

Tips:

•  While sauteing onions use less oil
•  Remove excess oil or moisture from the mixture using paper towel
• Excess of moisture results in breaking cutlets and being it soggy
• Add bread crumbs to the mixture to remove moisture - bread crumbs absorb excess moisture

         

*Adjust ingredients according to your taste