Beef Ularthiyathu

I have taken a long break from my blogging world. I know this is unacceptable from a person who keeps on updating her blog very frequently , sometimes even twice a day. I am back with a delicacy from the God's Own Country - Kerala. Two things which are considered unavoidable - a must serve  in any Syrian Christian families during Christmas or Easter are beef and dishes prepared with coconut. I should say I am not a big fan of both of these. I am happy that I am not so fond of it especially while reading articles related to the consumption of red meat. But 'A' is a hard core beef lover. I surprised him by making his favourite beef preparation with coconut shells. Cooking has always been a fun activity for me to do and I especially love the smile that erupts on sweet hubby’s face when he comes home and sees a bunch of treats ready for him! 

Recipe source : My Mom


Ingredients

Roast with oil

Corriander powder -4 1/2 Tbs

Chilli powder - 1 Tbs

Turmeric powder - 1 tsp

Roast and powder

8 each of  cardamom, cinnamom and cloves

Pepper powder - 1 tsp

Jeera - 1 tsp

Onion - 1 , Sliced long

Mince

Green chillies - 8

Ginger - 1 big piece

Garlic Cloves - 1 handful

Vinegar - 2 Tbs

Beef - 1 kg

Coconut shell - 3/4 cup

Onions - 2

Salt - To taste

Method

Remove the coconut from the shell, cut the brown skin with a knife, Cut the pieces into thin long pieces.Wash and keep. Add all the items as they are ready to the meat and mix. Keep for 15 minutes. Then cook in pressure cooker with weight with 1/4 glass water for 8 - 20 minutes depending upon the beef. When cooked, boil till the water content is gone.

Heat oil. Add 2 onions. When transluscent , add the cooked meat and the coconut and roast. Shouldn't be fried too much.

I am sending it to this month's kerala kitchen contest.

  http://magpiesrecipes.blogspot.com/p/keralakitchen.html

Chicken Crumb Fry

I am introducing my family's favourite snack. It is passed on from generation to generation. My granny , mom and then it's passed on to me and my sisters. I can't say how I love simple and easy recipes. Lot of memories passed through my mind while making it. When I was small, I used to wait for weekends to come so that I can spend time at my granny's house. We will excitedly pack our bags on Fridays and with a heavy heart will leave with dad on Sunday evening. I miss those days very badly. I used to ask mom why weekends are always short?? So when time came for me to join the college , I was staying at granny's house and she used to pamper me with loads of home-made delicacies. 

Here I am taking you to this deliciously mouth-watering adventure. Aah, I could already taste the flavours. Simple enough, I thought. And boy was I right ! Don't believe me? Well, you'll just have to try it out then.

Recipe Source: Mamma (My maternal grand mother)


Ingredients

Chicken - 1 kg

Egg - 1

Chilli Pwder - 1 Tbs

Soya Sauce - 2 Tbs

Tomato Sauce - 2 Tbs

Maida - 2 Tbs

Bread Crumbs - 2 Tbs

Method

Take each chicken piece and coat with the above mix and keep for 3 - 4 hours. At the time of frying, again mix together, equal quantities of maida and breadcrumbs. Dip each piece in beaten egg, then roll in the above mix and fry.

Pork Vindaloo

I am back from my vacation. This is an attempt to come out of my do-nothing mode. Bitten with the bitter cold , I decided to go for something that would be spicy and good enough to enjoy with fresh warm rotis. Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. So while I cut the pork into tiny bite-size chunks, I could already taste my leisurely Saturday meal!

Recipe Source : My Mom

Ingredients:

Meat - 1 Kg

Grind withh 2 Tbs vinegar and enough water,

33 dry red chillies, deseeded,

1 tsp pepper,

1 tsp jeera,

3/4 tsp Mustard,

1/2 tsp Fenugreek seeds,

1 handful garlic cloves,

1 piece ginger and 1/2 tsp turmeric powder.

Tomatoes - 3 sliced thinly and roundly

Onions - 3 sliced long

Green chillies - 8

Method 

Fry the onions and green chillies, when brown, add the ground paste and mix well. Then add the tomatoes and mix till oil seperates. Then add the meat and 1 1/2 tsp salt and cook with weight in poressure cooker adding water.The time varies with the pork. It can be between 6 minutes to 20 minutes. When cooked, correct salt, mix and set down.