Beef Curry with Coconut Milk and Happy 2010

Another Fresh New year is here.
Another year to live
To banish worry, doubt and fear,
To love and laugh and give!
To daily grow and try to be
My highest and my best!
                         -William Arthur Ward
May the Angel Brings you the blessings of Peace and Harmony To you and your family on this NEW YEAR
Have a Wonderful and Prosperous New Year!!!!NJOY!!!

Recipe for Beef curry with coconut milk


Ingredients:-
Beef - 1/2 kg
Onion thinly chopped - 2
Ginger crushed - 2 tsp
Garlic crushed - 2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Crushed pepper corns - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/4 tsp
Thin coconut milk - 2 1/2 cup
Bay leaves - 1
Curry leaves
Salt to taste
Oil
Mint leaves


Method
Clean and cut the beef into medium  cubes
In a bowl mix 1 cup coconut milk , Chili , coriander, turmeric ,cumin powder  and salt
Add the beef to the bowl and mix it well until they are evenly coated.Let it stand for 30 minutes
Heat oil or butter in a large pan and add bay leaves and curry leaves and toss it for a minute
Add the onions, garlic and ginger and cook gently for 4-5 minutes or until they are soft
Take the marinated  beef pieces and add to the sauce pan .
Sauté gently on medium heat , stirring constantly , for 7-8 minutes
Add the spice mixture in which the beef was coated and the remaining coconut milk and mix well
Add Crushed peppercorns, garam masala and mint leaves and cook it covered till the beef is done , this will take about 40 minutes.(Add more water if necessary, for the beef to cook)
Or you can pressure cook this for 3-4 whistles and then slow cook for another 10-15 minutes.
Serve warm with Appam or Rice

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Fish Tandoori

Recipe for N's Special Fish Tandoori

Ingredients:-

Fish fillets or Steaks - 2( I used Tilapia fillets)

paprika powder - 1 1/2 tsp

Red chili powder - 1 tsp

Ground Cumin - 1/2 tsp

Ground fennel seeds - 1/4 tsp

Yogurt - 2 tsp

Oil - 1 tsp

Salt to taste

To garnish

Lemon slices-2

Onion slices-2

Green chillies-2 slit lengthwise

How to make Fish tandoori

Wash the fish fillets and then gently pat dry them with paper towels

Put the yougurt in a bowl with oil, paprika,ground cumin and fennel seeds, chili powder and a little salt.Mix well together

Place the fish fillets in the bowl and rub well with the tandoori mixture.Cover the bowl and leave in a cool place to marinate for 4-5 hours

Transfer the Fish to a hot grill and grill for 15-20 minutes.

OR

Transfer the marinated fish to a shallow , oven proof baking dish.Bake uncovered in a preheated oven at 400 degree F for 30-40 minutes , turning it half way through

Serve warm garnished with lemon, onion and green chilies.

Happy Cooking !

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Chemmeen Biryani/Prawns Biryani

Ingredients:-
For Rice
Basmati Rice - 2 cup
Cinnamon - 1 stick
Bay leaf - 1
Cloves - 3-4
Cardamom - 3
Salt to taste
Butter - 3 tsp
Lime juice - 1 tsp
Hot water - 4 cups
For Chemmeen/Prawn masala
Bowl 1
Prawns/Shrimp -1/2 kg
Chili powder - 1 tea spoon
Corinader powder - 1 tea spoon
Garam masala - 1/2 tea spoon
Turmeric - a pinch
Salt to taste
Bowl 2

Green chili - 3-4

Ginger - an inch piece

Garlic - 5-6 cloves

Oil/Butter - 2 tablespoon

Whole spices :-Mace - 1,Bay leaves - 1,Cloves - 3, Star anise crushed - 1

Onion thinly sliced - 2 cup

Tomato chopped - 1
Chili powder - 1 tea spoon
Corinader powder - 1 tea spoon
Turmeric powder - 1/2 tea spoon
Garam masala - 1.5 to 2 tea spoon
Crushed pepper corns - 1/2 to 1 tea spoon
Yogurt - 4 spoons
Mint and coriander leaves chopped - 2 cups( or use 2-3 table spoon store bought mint & cilantro chutney)
Thin coconut milk - 1/2 cup (optional)
For Garnishing
Onion finely chopped - 1 tsp
Cashew nuts - 2 tsp
raisins - 2 tsp


Cooking the rice

Soak the basmati rice for at least 15 minutes and drain well.

Heat 3 tsp of butter in a cooking vessel and add the whole spices- Cinnamon stick, bay leaves, cloves and cardamom and fry it for a minute

Add the basmati rice and fry it  for 3-4 minutes . Add 4  cups of water ( some rice needs 4 1/4 cup) , salt and lime juice and cook it covered till it is done.

Making masala

Marinate all in Bowl 1 and keep aside for 30 minutes

In a coffee grinder or small jar of blender crush all in Bowl 2

Heat Oil/butter in a pan and fry the marinated prawns for like 5-6minutes (optional step ). Drain 

Add the whole spices , mace, bay leaves and cloves, fry it for a minute.

Saute  chopped onion until they are soft and turn golden brown.Add the ginger-garlic and green chili paste an saute till the raw smell disappears , Followed by tomato and saute till the oil separates

Mix together the spices like chili powder, coriander powder, garam masala,turmeric powder, crushed peppercorns and fry it for 2 minutes.Slide in the marinated or the fried prawns and mix it well

Add yogurt , coconut milk( or you can add water 1/ 4 cup). Mint-coriander,mix well, cook covered until the prawns are cooked and the masala is dry.
Heat butter /oil in a pan and fry onions, raisins and cashew nuts separately until golden brown .Remove and drain on paper towels

Layering and serving 

Now take a baking dish , brush it with some butter / oil . Spread a layer of rice in the bottom and the masala on the top.Arrange complete  rice and the masala in layers..Garnish with fried onions, raisins and cashew nuts.Cover it with an aluminium foil .Preheat Oven to 350 degrees and bake this for 20-30

In a microwave , arrange it in the same way in a microwave safe dish and cook it for 10 minutes.

On stove top arrange it in a vessel , cover it with a lid and keep it on top of a heavy tawa and heat it for 10-15 minutes.Serve with raita and pickle

Note :- You can always substitute all the spice powders with 2 tablespoons of Store bought Biriyani Masala.

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Varutharacha Meen curry-Northern Kerala style Fish curry with roasted coconut

Recipe for Meen varutharacha curry -Kerala Fish Curry in roasted coconut gravy

Ingredients:-
Fish - 1/2 kg ( I prefer Salmon )

Onion chopped - 1 small

Crushed ginger - a small piece
Garlic chopped or crushed - 3-4 cloves

Green chilies slit lengthwise - 2

Turmeric powder - 1/4 tsp

Kodampuli/ Kokum/Fish tamarind - 3-4

Salt to taste

Mustard seeds

Curry leaves

Oil

For roasted coconut paste

Grated coconut - 1 cup

Chili powder - 1 to 1.5 tea spoon

Coriander powder - 2 tea spoon

Shallots - 3-4
Crushed pepper corns - 1 tea spoon

Fennel seeds - 1/2 tea spoon 

How to make Varutharacha meen curry(updated recipe)

Clean and cut the fish into medium pieces.
Soak Kudampuli in 1 cup of water and set aside

Heat 1 tsp of oil in a pan and add the grated coconut,and fry stirring continuously
When they start to change the color add chopped shallots ,pepper corns and fennel seeds. dry roast them by stirring continuously. 

When they are brown add red chilli powder and coriander powder and fry for a minute or so and remove from heat. 
(don't forget to toss it continuously because it can easily get burned.Add the chilli and coriander powder only in the end , otherwise it will get burnt fast.)
Grind them to a fine paste by adding little water. I use , as always, coffee grinder for all my small deeds 

Heat oil in a pan and add mustard seeds.When they pop  add curry leaves, green chiles, crushed ginger and garlic, toss them for 2 minutes and then add chopped onion and sauté well for a couple of minutes . 

When they are soft add  turmeric powder , roasted coconut paste and the soaked kudampuli along with water and mix well. Add  1/2 to 1 more cup of water, salt to taste  and bring to boil
Add the fish pieces ,Cover it with a lid and simmer it for 15-20 minutes .Uncover sprinkle a tea spoon oil and simmer for a couple of minutes or until the gravy gets a little thick( ur choice, some like it loose) and the fish pieces still hold its shape.

Remove from heat and serve warm

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Mushroom - Mutta Thoran

Ingredients :-

Mushroom finely chopped - 1 1/2 cup

Egg - 3

Onion finely chopped - 1 small

Green chillies chopped - 2-3

Crushed ginger - 1/2 tsp

Turmeric powder - 1/4 tsp

Grated coconut - 1/2 cup

Crushed pepper cons - 1 tsp

Salt to taste

Mustard seeds

Oil

red chiles

Curry leaves

Method 

Beat egg  well with salt and  grated coconut 

Heat oil in a pan and add mustard seeds. When they pop up add curry leaves and red chiles and toss it wellAdd chopped onion, green chiles and ginger and sauté for a couple of minutes.Add turmeric powder and toss it well.Add finely chopped mushrooms and sauté well till it is dry

Now add the beaten egg mixture and stir continuously , to shred the lumps forming 

Simmer and stir  continuously for another couple of minutes, till the egg is cooked and it is completely dry Add crushed peppercons and toss it well

Remove from heat and serve warm

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Beetroot Mezhukkupuratti

Ingredients:- 
Beetroot cut lengthwise - 2
Shallots/onion chopped - 1 small
Garlic crushed - 1 1/2 tsp
Ginger crushed - 1 tsp(optional)
Green chiles - 3 half slit
Red chilli powder - 1/2 tsp
Crushed peppercons - 1/2 tsp
Mustard seeds
Curry leaves
Oil
Salt to taste


Method
Clean and cut the beetroot lengthwise
Heat oil in a pan and add mustard seeds.When they pop up add curry leaves chopped onion,crushed garlic ,ginger , and green chiles and sauté  it for 2-3 minutes
Add red chili powder and fry it for a minute
Now add the beetroot pieces , mix it well,cover it with a lid allow it to cook in a medium flame for 3-4 minutes. Add 1/4 cup water if needed
Remove the lid and simmer it for another 6-7 minutes, for the excess water to get absorbed and beets to get sauteed well
Add crushed pepper cons  and toss it well
Remove from heat and serve warm

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Pineapple Pachadi

Ingredients:-
Pineapple - 1 small
Shallots/Onion chopped - 1 small
Ginger finely chopped - a small piece
Green chillies slit lengthwise - 4
Yogurt  - 1 1/2 cup
Curry leaves
Mustard seeds
Dried red chili
Oil
How to make Pineapple Pachadi
Clean and cut the Pineapple into small pieces(cubes) discarding the core
Heat oil in a pan and add chopped onions( i used one small white onion) and sauté well for about 5 minutes.Add finely chopped ginger, green chiles and toss it well for a couple of minutes
Stir in the diced pineapple cubes and toss it well
Add enough water and cook the pineapple until it is soft and tender, but still hold the shape. The water should be completely absorbed.(or the curry wont be thick, if the water is not fully absorbed) Let it cool
Whisk the yogurt with salt to taste( yogurt should be thick) . Add the pineapple pieces to the yogurt and combine it well
For tempering: - heat oil in a small pan and add mustard seeds.When they pop up add red chiles and curry leaves and fry it for a minute. Remove from heat and pour over the Pachadi.
It will be a little sweet pachadi.
Serve warm

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Cauliflower mezhukkupuratti

Recipe for Spicy Sauteed Cauliflower 
Ingredients:-
Cauliflower - 1 medium
Onion chopped - 1 small
Chili flakes - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp(optional)
Crushed ginger and garlic - 1 tsp
Oil
Salt to taste 
Mustard seeds
Curry leaves
Method

Cut the cauliflower into florets leaving the leaves and the stem

Bring three cups of water to boil and add the  cauliflower florets and a little salt

Boil it for 4-5 minutes and drain.Let it cool

Add red chili powder , turmeric powder and garam masala to the cauliflower and marinate it well , set aside for 10 minutesMean while heat oil in a pan and add mustard seeds .When they pop up add curry leaves and onions and saute it well .When they are soft add crushed ginger , garlic and toss it well

Add red chili flakes and combine wellStir in the marinated cauliflower , salt and sprinkle 2 tspns of water and simmer it for 10-15 minutes, stirring frequentlyStir fry it till they are cooked and sauteed well.Remove from heat and .Serve warm

Recipe Courtesy :- Smart Family Magazine

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Brussels Sprout - Cherupayar Thoran

Recipe for Brussels Sprout - Green gram dal Stir fry
Ingredients:-
Brussels Sprout - 4-5 
Cherupayar / Moong dal - 1/2 cup
Grated coconut - 1/2 cup
Onion/shallots chopped - 1/4 cup or 1 small
Green chiles chopped -3-4
turmeric powder - 1/4 tsp(optional)
Ginger crushed - 1/2 tsp
garlic crushed - 1/2 tsp
pepper cons crushed - 1 tsp
Salt to taste
Oil 
Mustard seeds
curry leaves
Method
Soak the cherupayar/moong dal in water for atleast 2 hours. 
Cook the cherupayar with salt till it is done
Finely chop or grate the sprouts and set aside
Heat oil in  a pan and add mustard seeds. when they pop up add curry leaves and chopped onions and sauté well for 4-5 minutes. Add chopped crushed ginger , garlic  and green chiles and stir fry a couple of minutesAdd turmeric powder , salt and chopped sprouts. Toss it well , sprinkle 1/4 cup of water and cook it till is soft and dry.Stir in the cooked cherupayar/moong dal and grated coconut and toss it well.Sprinkle 2 tspns of water and let it stand on fire for 4-5 minutes, stirring frequently
Add the crushed pepper corns and toss it well
Remove from fire and serve warm

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Nadan chicken roast

Recipe for Nadan chicken roast - Fried Version
Ingredients:-
To marinate chicken:- Bowl 1
Chicken - 1/2 kg
Red chilli powder - 1 tea spoon
Garam masala - 1/2 tsp
Salt to taste
Ginger garlic paste - 1 tea spoon(optional)

Potato - 1
Oil - to fry chicken and potato
To make masala 
Oil - 1 -2 tablespoons from the oil where chicken is fried
Bay leaves - 1

Cloves - 3

Curry leaves - a handful

Onion chopped - 2 

Ginger  chopped - an inch piece
Garlic chopped - 4-5 cloves
Green chillies - 1-2
Tomato chopped -1(optional)
Coriander powder -1 tea spoon
Kashmiri red chilli powder - 1 tea spoon( adjust your spice level)
Turmeric powder - 1/2 tea spoon
Crushed peppercons - 1 tea spoon
Garam masala - 1/2 tsp
Salt to taste

Method :-

Clean and cut the chicken into medium size pieces

marinate the chicken pieces with 1 tsp of red chilli powder,1/2 tsp of garam masala , salt and set aside for atleast 20 minutes

Deep fry or shallow fry this chicken pieces until, i would say they are 90% cooked, do not make it crispy, it has to absorb some more masala.Drain on paper towels

Slice the potato into thin round pieces, like we do for chips.Fry them in the same oil and drain on paper towels

Heat 2 tablespoons of the same oil in another cooking vessel and add bay leaves, cloves and curry leaves and toss them for a minute..Add chopped onions and sauté them till they are soft and golden brown.Crush Ginger, garlic and green chiles, add to the pan toss them for a couple of minutes

Now stir in the chopped tomatoes and stir fry them for a couple of minutes

Add the reamining red chilli powder, corinader powder, turmeric powder, garam masala and salt(if needed).Pour 1/4 cup of water and mix it well

Slide in the fried chicken pieces and and cook it covered for 5-6 minutes

Uncover it , sprinkle crushed peppercons and simmer for another couple of minutes until there is no gravy and the chicken is well coated with masala.Sprinkle some water if necessary so that it wont stick to the bottom
Remove from heat and transfer to a serving dish and garnish with fried potatoes.Serve warm

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Kerala Style Fish Mappas

Ingredients:-

Fish - 1/2 kg

Shallots/Small onion  chopped - 1/4 to 1/2 cup

Tomato quartered - 1

Ginger chopped - a small piece

Garlic chopped - 4-5 cloves

Green chillies - 2 slit 

Chilli powder - 1 to 1.5 tea spoon

Coriander powder - 2 tea spoon

Turmeric powder - 1/4 tsp

fenugreek powder - 1/2 tsp(optional)

Thin coconut milk - 1 1/2 cup

Thick coconut milk -1/2 cup

Curry leaves

Salt to taste

 oil

Mustard seeds

How to make Fish Mappas/ Meen mappas

In a mortar &pestle or coffe grinder crush ginger garlic and chopped shallots (or you can use it as chopped ).In a bowl mix all the powders to make a paste 

Heat oil in a pan and add mustard seeds.When they pop up add curry leaves,green chillies,Crushed spices and sauté well.When they have a flavor add the masala powder's paste and mix it well

Add thin coconut milk and mix through thoroughly.Add the fish pieces, salt  and quartered tomato and simmer it covered for 15 minutes or until the fish pieces are cooked

When the fish is cooked and the gravy is thick add thick coconut milk , swirl it around the pan and simmer for 2 minutes..Remove before it boils.Serve warm

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