This Beef-dish is one that can be served as a starter or also as a main dish. The spices and the coconut oil give this its unique Kerala flavour. Please do try it out.
Beef – 1/2 kg -sliced into small cubes
Onion – 1 big, sliced finely
Kerala pearl onions – 3/4 cup, sliced
Chili powder – 1/2 tbsp
Coriander powder – 1tbsp
Turmeric powder – 1/2 tsp
Ginger & garlic – 1 tbsp, crushed & cut fine
Vinegar – 2 tsp
Aniseeds/fennel/Shah-jeera –1 tsp
Cinnamon – 1 inch piece
Cloves – 4-5
Star anis – 2
Garam Masala powder 1 tsp
Bite size coconut pieces – 1/2 cup
Powder the Shah-jeera, cinnamon, cloves and star anise and keep aside. Combine the powdered spices above with kerala onions, chillie, coriander , turmeric, ginger, garlic, vinegar , coconut pieces, salt, curry leaves & beef. Make sure that beef is marinated well with the spices. Pressure cook the marinated beef till it is done. Just add a little water while pressure- cooking, and if there is any water left after pressure cooking, just simmer with lid open till the water is dried-up
Heat oil in a pan and saute the sliced onion till it becomes golden brown. Add chopped tomato and fry till the tomatoes become into a paste. Add the cooked beef & some more curry leaves. Add garam masala at this stage. Mix well. Stir-fry over a low flame, till it is roasted well and it is dryish. Add a few coconut pieces just before serving.
To get you all into the holiday season and take a headlong dive into the festive spirit, our Team is going to give you one post a day the full month of December. It will be a month long celebration at Bring On The Chef In You, of sweets and savories only. While those with a sweet-tooth will yell ‘YAY’, we do hear some ‘NAYs” too. Sadly the Nays were drowned by the Yays… We urge you to browse our ‘Christmas Goodies’ and ‘Christmas Menu’ categories too.
On the menu today is a RAGI MAANI.
Ragi , also known as millet, nachni, sollu, or sattemavu, grows well without irrigation, pesticides or fertilizers, is rich in calcium iron, protein and some rare nutrients such as methionine, digests easily, and its nutrients are highly absorbed. Recipe :
6-8 tablespoons ghee
1 -1/2 cup ragi soaked in water overnight
2 cups fresh coconut
400 grams jaggery
2 tablespoons flour (maida)
1 teaspoon cardamom powder
20-25 cashewnuts –chopped into pieces
15-20 almonds –chopped
3-4 tablespoons milk
Pinch of salt
3 cups water + 1 cup
Combine fresh coconut, ragi, grated jaggery and water (3 cups) and grind to a fine paste. Use a muslin cloth and drain the mixture into a bowl. Add 1 cup of water to remaining pulp in the muslin cloth and grind again and drain this also into the bowl. Discard the pulp remaining.
In a heavy bottomed non-stick pan, add the ghee and sauté the almonds and cashews and add the strained ragi-coconut and jaggery mixture. Keep on stirring all the time till the it starts bubbling and starts thickening up. Add the cardamom powder and stir it in. Combine the flour with 4 tablespoons of milk and make it into a smooth paste and add to the pan. Now you have to reduce the heat and keep stirring the mixture in the pan for nearly an hour till it gets a ribbon like texture.
Pour the mixture into a greased plated which has been smeared with ghee and allow to set. With a sharp knife cut into squares. Garnish with additional cashewnuts.
This recipe comes to you from our fish specialist, Joyce Alvares. Since she was having issues with her camera, I made it and photographed it for her. The verdict of all who tasted it was a big thumbs up. Ingredients : For masala : 5 green chilies, 2 tablespoons coriander (whole), ½ teaspoon mustard steeds, ½ teaspoon cumin seeds, ½ teaspoon turmeric, 6 cloves of garlic, 1” ginger, 1 onion, little tamarind, bunch of coriander leaves, few mint leaves, 1 big cup coconut (I used desiccated coconut). F or slicing and adding to the curry-1/2 onion, 1 tomato, 1 green chili, few slices of ginger. Clean, wash and apply salt and turmeric to the fish. Rinse in water and keep aside. Grind to a very fine paste all the ingredients for the masala. I powder the dry ingredients separately in the spice grinder and add to the other ingredients in the blender/grinder. Also ground the desiccated coconut in the spice grinder to get a very fine paste. Make the paste and keep aside. In a vessel put some oil and add the onion, when it is slightly brown add the ginger, tomato and green chili and sauté for a few seconds. Add the ground masala and sauté for 2-3 minutes. Add water and salt and let the curry boil till comes to a rolling boil. Add the fish and simmer for 5-8 minutes. Do not stir with spoon after the fish is added or the fish will break but gently shake the vessel holding it with two kitchen serviettes so that it is well mixed. Garnish with a few springs of coriander leaves and serve with rice and a side-vegetable.
For those who are wondering whats with the fancy name…. continue wondering . Ha, Ha…its nothing but Idli/Sanna crumble; a name invented by yours truly. Whenever I have left-over Idli or Sanna, this is what I churn out and believe me when I say it is finger licking good.
3 cups idli/sanna crumbs, 3/4 whole red chillies, 1 big onion, few curry leaves, mustard seeds 1/2 teaspoon, fresh coconut 1/2 cup, 1/2 tsp urid dal, pinch of turmeric powder, sugar, few corriander leaves for garnish, 2/3 tablespoons ghee.
Crumble the Idli and keep aside. In a non-stick pan, add ghee and when hot add the mustard seeds. When they crackle add urid dal and then onion and fry till brown. Then add the curry leaves and red chillies and saute for a few seconds. Then add coconut, turmeric, sugar and stir. Lastly add the Idli crumbs and mix thoroughly. Garnish with a few coriander leaves. Serve hot with a steaming cup of coffee.
Am sending this entry to the event : “Holi Aaye Re”, hosted by Ms. Vatsala here