Beef Veyichathu/ Ularthiyathu

Recipe No: 276
I have a lot to say about Irachi Veyichathu…, a dish that was prepared by my Mother and both of my Grandmothers… Well, I don’t know a single Christian household around my place that doesn’t have a recipe for this preparation. A lot of my friends asked me for this recipe… so for all of them… friends, here it is… enjoy…

Ingredients                                   Serves 6-8
To Pressure Cook

• Beef……………….............900 Grams (cut into small pieces; washed and drained)
• Salt………………..............1 Teaspoon
• Pepper Powder…..........1/4 Teaspoon
• Water………………...........1 Cup

To Saute

• Oil……………………..............2-3 Tablespoons (Preferably Coconut Oil)
• Mustard Seeds…...….........1/2 Teaspoon (Optional)
• Coconut slices………..........1/2 Cup (Thengakothu; use more if you prefer)
• Onion sliced thin……........1 Cup
• Shallots sliced thin…........1/3 Cup (If not available, add the same quantity of Onion)
• Curry Leaves…………........2-3 Sprigs
• Ginger Garlic Paste.........1 ½ Tablespoons (Instead use a big piece Ginger and 10-12 Garlic; crushed)
• Tomato sliced thin…........1 small (Optional)
• Turmeric Powder…….......1/2 Teaspoon
• Red Chilly Powder………..2 Teaspoons
• Coriander Powder………..4 Teaspoons
• Garam Masala Powder...1 Teaspoon
• Vinegar……………………….a few drops
• Salt as needed
• ¼ Teaspoon Garam Masala Powder, 1 sprig Curry Leaf and ½ Teaspoon Coconut Oil to sprinkle on top

Method of Preparation

1. Put all the ingredients given in the ‘to Pressure Cook’ section in a Pressure Cooker and cook till almost (don't cook till it falls off, as we cook them later) done. (I kept the cooker on high till the first whistle, then lower the heat to medium low and cooked for 10 minutes.) Once cooked, off the heat and let the Pressure subside.
2. While that is happening, heat Oil in a pan on medium high heat and splutter the Mustard Seeds.
3. Add Coconut slices and fry, stirring, till it is slightly brown.
4. When the Coconut Pieces are brown, add ¼ teaspoon Salt followed by Onion, Shallots and Curry Leaves. Saute, stirring now and then, till the Onion is golden brown in color. (By golden brown, I mean it should be reduced considerably and attain a slightly crispy nature.) Do stir often to avoid uneven browning and burning.
5. Add Ginger Garlic paste and saute till the raw smell is gone for a minute.
6. Lower the heat to low and add Turmeric Powder, Red Chilly Powder, Coriander Powder and Garam Masala Powder. Fry on low heat for a minute to get rid of the raw smell. Do stir to avoid burning.
7. Add the Tomato slices and stir till it mashes lightly.
8. Add the cooked Beef together with the remaining liquid; stir well and add 1-1 ½ cup Water (depending on the Water left behind after cooking the Beef; Water should level the Beef pieces; don’t reduce the amount of Water at this stage as it helps to spread the Masala properly and cooking in so much gravy for some time will help the Beef absorb the flavors.)
9. Increase the heat to high and let it boil. Once boiled, lower the heat to medium low; close the pan and let it simmer till most of the Water is absorbed and the gravy starts to coat the Beef pieces. (Oil will start to float at this stage too, but it depends on how much Oil you use and the amount of fat in the Beef; hence it is not a must.)
10. Once the desired gravy level is achieved, do a taste test and add Salt if necessary (Don’t add it before as the Salt will concentrate when the gravy is reduced). At this stage if you need a bit more of sourness (and your Tomato was not able to give that) do add a few drops of Vinegar. (Believe me sometimes 2-3 drops of Vinegar do magic to your dish!!!)
11. Mix well; off the heat; sprinkle some Garam Masala Powder, a sprig of Curry Leaf and some Coconut Oil on top; cover the pan and let it sit for at least 30 minutes before serving. (Oh... it taste better the second day) But if you are planning to take this for a trip or you want to keep this for sometime in the fridge, don’t close the pan at the end after sprinkling the Masala and Curry Leaves to avoid vapor from falling back into the meat which can reduce the life of the dish.
12. Serve warm with Appam, Rice, Flat breads or Bread rolls. We love it with Rice and Moru Curry (A yogurt based Curry) and oh... how did I mange myself from mentioning Parotta while talking about Beef Veyichathu for such a long time!!!

Notes:

• Mustard Seeds are optional in this recipe. Some people use it, some don’t. Anyway, I use it as I like it a lot.
• Tomato was not used in olden days as it reduce the time this dish stays good at room temperature (There was no fridge then!!!). But as we have fridge now to keep the left overs and because I like thick gravy in this (Tomato increases the thickness) dish, I use them.
• I used Kashmiri Chilly Powder (sometimes Piriyan Chilly Powder also) in this and most of the other recipes. If you are using that deadly hot Red Chilly Powder, please adjust the amount accordingly. But I think Kashmiri or Piriyan Chilly Powder gives that dark color without a lot of heat.
• The time taken for cooking the meat depends on the type, age (cow's!!) of the Meat used and the efficiency of the Pressure Cooker. So adjust the time accordingly. If you don’t have a Pressure Cooker simmer it till done, but you may need to add some additional water. The Meat should be cooked but not falling off as we cook then later.

 



Make it enjoy the deliciousness and 
serve it to your family with love….

I am linking this post to the event
Christmas delicacies hosted by Julie of Erivum Puliyum

Oven Roasted Bone Marrow with sauteed Onion and a flavored Oil

I wanted to do something special as the Grand Finale recipe…something that will make my friends go ‘hmm… interesting’. Things are very different now when compared to what it was one year back… Almost all of us are in different places now and so making a feast for them is impossible… Most of them being foodies and quite adventurous with food, especially in the Non-Vegetarian area, I decided to go something around that. So after some long thoughts I came up with this… something that will trigger their imaginations and force them to guess how it will taste and will be with us at least in their thoughts…

So... for all those who forced me into doing this challenge and for all those who became friends on the way and inspired me...

Recipe No: 262

Ingredients                                                  Serves 3-4

• Beef Leg bones………………..5 pieces; cut 4-5 inches in length
• Bread slices…………………….9-10 (I used French; any crusty Bread preferred)

To make the Sauteed Onion

• Thinly sliced Onion………….2 Cups
• Oil…………………………….……2 Tablespoons
• Salt…………………………………1/4 Teaspoon
• Sugar a pinch

For the Flavored Oil

• Oil………………………………….....2 Teaspoons (Vegetable/ Olive)
• Garam Masala Powder………1/4 Teaspoon
• Black Pepper Powder………....1/4 Teaspoon
• Coriander Leaves/ Cilantro…1 Teaspoon (Chopped as fine as possible)
• Salt…………………………………...1/8 Teaspoon

Method of Preparation

1. Preheat the oven to 430˚F/ 220˚C.
2. Scrape all the extra meat and fat from the bones as possible. Wash and dry them with a paper towel.
3. Arrange them on a baking tray lined  with Aluminum foil (will help in cleaning) with their broad end touching the tray in an upright position.
4.  Bake it towards the bottom of the oven. (Not on the lowest rack but one or two racks above.) These bones have hard regions on the broad flat end and so to cook that portion, you have to keep it towards the bottom of the oven.
5. Bake for 20-30 minutes or till the internal temperature (in the middle of the Marrow) is  160˚F. (I like it well cooked and so this temp; don’t overcook as it becomes liquid fat.) When cooked, fat will be bubbling on top of the Marrow and if you insert a toothpick, the fluids running will be clear.
6. While the Marrow is roasting, saute the Onion in a shallow pan on medium low flame with Oil, Salt and Sugar until it is wilted and attains a light brown color. We are not  looking for crispy fried onion, but a very soft and moist sauteed Onion.
7. Mix all the ingredients to make the flavored Oil and keep aside till ready to be used.
8. Arrange the Bread slices on a baking tray and bake it in the oven towards the last 8-10 minutes of roasting the Bone Marrow. This will make the Bread crispy.
9. Once the Marrow is cooked, serve it with the Bread, Sauteed Onion and the Spice Mix.
10. Scoop the marrow on to the crispy Bread, arrange some Onion on top and give a very light drizzle of the flavored Oil. (Only a few drops as it is very salty; it has to be salty as we are not using much of Salt anywhere else and eating Bone Marrow without Salt will not be very pleasant.)

Notes:

• Beef Leg bones are generally used for makings roasted Bone Marrow. Ask your butcher if they have some. I am not so sure about the regular grocery stores, but it will be available in most of the Butcher shops. (It is also called soup bones, which are not very expensive.)
• Before cooking, the Marrow part will be very hard but as it cooks it will become very soft and attains a gelatinous texture.
• Don’t overcook the Marrow because if you do all the fat will melt and will become liquid fat.
• Eat the Marrow while hot because as it gets cold the fat will solidify, giving an unpleasant texture.
• It is easy to scoop out the Marrow from the bone with a butter knife.
• If you want discard the liquid fat out while scooping the Marrow.
• Marrow is basically fat with a small amount of protein. So even if it is not good for regular use, you can have it once in a while… like your wedding anniversary or if you ladies out there want your foodie husband to buy you a Diamond ring or a bracelet!!!
• I have to say if you are a foodie; loves non Vegetarian very much and are willing to eat new stuff, this one is a must try… at least once. It is rich and decadent with a very unique flavor and feel.

Make it, enjoy the deliciousness and
serve it to your family with love...

                                                                               
                            
                                                                                   The End

Liver Roast

Recipe No: 252

Ingredients                                           Serves 3-4

• Liver……….............................…..1/2 Kg

To Grind

• Shallots sliced………………………..1/4 Cup
• Ginger-Garlic Paste……………….2 Tablespoons
• Turmeric Powder…………………..1/2 Teaspoon
• Coriander Powder…………………2 Teaspoons
• Red Chilly Powder…………………1 Teaspoon
• Pepper Powder……………………..1 Teaspoon
• Garam Masala Powder…………..1 Teaspoon
• Fennel/ Anise seed Powder…….1/2 Teaspoon (Peringeerakam Podi)
• Lemon Juice or Vinegar…………1 1/2 Tablespoons
• Salt………………………………………As Per Taste

To Saute

• Coconut Oil…………………………..2-3 Tablespoons
• Onion Sliced thin…………………..2 Cups
• Curry Leaves………………………..3 Sprigs
• Coconut Milk………………………..1/2 Cup
• A sprig of Curry leaf, ½ Teaspoon of Garam Masala Powder and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

1. Remove the outer skin of the Liver by peeling. (This tends to harden up while cooking; so remove it by peeling; it will come off easily.) Cut into bite size pieces; wash; drain and dry thoroughly with a paper towel. Keep aside.
2. Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Liver; keep aside for 30 minutes. Keep the rest of the paste for later use.
3. Heat 1 ½ Tablespoons of Oil in a nonstick pan on high heat and shallow fry the Liver pieces for about a minute or two. (It doesn’t have to cook completely; but have to be lightly browned here and there.) Remove them and keep aside till ready to be used.
4. To the same pan, add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned, the roast will be sweet.)
5. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color and taste of the roast. Be patient and let the paste get rid of the raw taste and become brownish black in color. But take care not to burn it and so I will recommend constant stirring.
6. Once it reached a brownish black color, add the Liver pieces together with 2-4 tablespoons of water. (Don’t add more Water as the Liver will give out some Water.) Reduce the heat to low and let the Liver cook, covered, for about 8-10 minutes or till the Liver is completely cooked and the Water is all evaporated. Stir only now and then.
7. Once almost dry, add the Coconut milk and let it attain the consistency you need. (I prefer this to be on the dry side.)
8. Sprinkle some Curry Leaves, Garam Masala Powder and some Coconut oil on top, switch off the flame, close the pan and let it rest for at least 20 minutes before serving.

Notes:

• The amount of Ginger Garlic paste, Pepper Powder and extra Fennel Powder is important in this roast as it suits the flavor of the Liver. If the amount of heat is too much for you, do reduce the Red Chilly Powder, but don't reduce the Black Pepper Powder.
• The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning the dish should sit in the vessel in which it cooks for some time to attain the perfect taste.
• Don’t skip the sprinkling part at the end of the process as it gives a really good appetizing smell to the dish.
• Don’t forget to remove the tough outer skin of the Liver. It really helps.
• Liver don’t have a very long cooking time; the more it cooks the tougher it gets.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Tharavu/ Duck Curry

Recipe No: 229

All of us at home loves breakfast and as weekday mornings are too busy for a Kerala style breakfast, I make those items mostly for dinner so that we can all sit around the table and eat comfortably, listening to that days adventures of our little ones. As I was having some Duck in the back of my freezer, I decided to make Duck Curry and Palappam. Come on ... Appam and Duck Curry… is there a better combination than that? Is there is anything worth to sit around the tables for?

Ingredients                                         Serves 4-5

To Marinate

• Duck………………………...700 grams (cut into small pieces; include some skin too)
• Salt…………………………..1 Teaspoon
• Black Pepper Powder…1/3 Teaspoon
• Vinegar…………………….1 Teaspoon

To Saute

• Oil………………………….…..1 Tablespoon
• Onion sliced thin………….1 Cup
• Indian green Chilly………2 (slit)
• Curry Leaves……………….2 Sprigs
• Ginger Garlic Paste.........2 Tablespoons
• Red Chilly Powder……….2 Teaspoons (I used Kashmiri Chilly powder)
• Coriander Powder………..3 Tablespoons
• Turmeric Powder………...1/2 Teaspoon
• Garam Masala Powder…1 Teaspoon
• Tomato…………………….…1 Big chopped
• Thin Coconut Milk…..….2 Cups (Mix 1/2 Cup thick Coconut Milk with 1 1/2 Cups Water)
• Thick Coconut Milk..……1 Cup
• Potato cut into wedges…2 small/ 1 large
• Salt to taste

For Tempering

• Coconut Oil…………………1 Tablespoon
• Mustard Seeds…………….1/2 Teaspoon
• Shallots sliced thin………2
• Curry Leaves……………….1 Sprig

Method of Preparation

1. Marinate Duck with the ingredients mentioned in the ‘to marinate' section and keep aside for 15 minutes.
2. Heat Oil in the pan of a pressure cooker and saute Onion, Green Chilly and Curry Leaves together with the Duck skin (if using).
3. Add Ginger Garlic paste and saute till the raw smell is gone.
4. Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; saute till the raw smell is gone and the Powders are lightly toasted for about 3 minutes.
5. Add the Tomato, followed by the marinated Duck pieces and saute on medium high heat for 5 minutes, stirring often.
6. Add the thin Coconut Milk; mix well; cover the Cooker and cook for 3-4 whistles or till the duck is almost done. (Will finish cooking with the Potatoes later.)
7. Once the pressure is gone, open the Cooker; add the Potatoes; put the heat on medium and let it cook, covered, till the Potatoes are done. (If the gravy is less add a bit more.) Add more Salt if needed.
8. Once the Potatoes are cooked, add the thick Coconut Milk and let it simmer along the edges. Switch off the heat and pour the tempering on top.

To prepare the Tempering

• Heat Coconut Oil in a pan on medium high heat and splutter the Mustard Seeds.
• Add Shallots and Curry Leaves; fry  till the Shallots are golden brown in color. 
• Pour the tempering on top of the Duck Curry and let it sit covered for 15 minutes before serving hot with Palappam. (Don't forget to mix thoroughly before serving.)

Notes:

• I used 5 small pieces of skin that gave out the Oil necessary for sautéing, even though I used only very little Oil in the beginning. If you don’t want to use skin, do avoid it and use extra Oil.
• Sauteing the Duck in the Masala before cooking is very essential as it takes away the ‘duckiness’ (The characteristic smell of Duck) of the Meat.
• Add a pinch of Red Chilly Powder into the hot Oil while tempering before pouring it over the Curry if you want a vibrant red colored appearance for the Curry.
• Tempering in Coconut Oil imparts a very good taste to the Curry, so don’t skip the process and please do it only at the end.
• The resting time at the end is important as the old people call it ‘pathrapakam’ meaning the Curry should sit in its cooking vessel for some time to get the maximum taste.

Make it, enjoy the deliciousness and
serve it to your family with love…

                                           

Lamb Kebabs

Recipe No: 216
I started making Kebabs with Chicken but switched it to Lamb later. I still don’t know which one I like the most, as both of them will stand hand in hand with one another in taste. This is how I did...

Ingredients                              Makes 10

• Boneless Lamb………………...300 grams (with fat preferred; cut, wash and dry as well as you can; or use an equivalent quantity of ground Lamb)
• Ginger chopped………………..1 Tablespoon
• Garlic chopped………………...1 ½ Tablespoons
• Onion chopped…………………2 Tablespoons
• Coriander Leaves chopped…2 Tablespoons
• Butter…………………………..…1 Tablespoon (optional, I added Butter as the Lamb I used was lean)
• Egg………………………………...1 small
• Salt………………………………...3/4 Teaspoon
• Wooden/ metal skewer……..10 no
• 1 Tablespoon melted Butter to baste

To toast lightly

• Red Chilly Powder…………….1/2 Teaspoon
• Coriander Powder…………….3/4 Teaspoon
• Garam Masala Powder……..1/2 Teaspoon
• Fennel Powder………………….1/2 Teaspoon (Peringeerakam)

Method of Preparation

1. Soak the Skewer in cold Water for around 30 minutes.
2. Lightly toast Red Chilly Powder, Coriander Powder, Garam Masala Powder and Fennel Powder in a dry pan till fragrant. Keep it aside till ready to be used.
3. Grind Lamb as smooth as possible.
4. Mix in Ginger, Garlic, Onion, Coriander Leaves, Butter, Salt, Egg and the lightly toasted Powders to the ground Lamb; grind one more time to blend everything well.
5. Divide this into 10 equal portions.

6. With the help of lightly oiled hands press the Meat on to the skewers so that it forms an even Kebab.
7. Place it on a tray that can be used for broiling.
8. Preheat the broiler for 5 minutes on high.
9. Place the Kebabs 4-5 inches down from the heating filament (1st or the 2nd rack from the top depending on your oven) for 5-6 minutes on one side.
10. Baste it with melted Butter and turn it over. Broil the second side of the Kebabs for 3-4 minutes or till it is cooked through and starts to brown here and there.
11. Serve hot with Pita Bread, Salad or Rice (The yellow Rice I served is Basmati Rice cooked with a pinch of Turmeric Powder).

Notes:

• Grind Lamb and the other ingredients as well as possible, otherwise the Kebabs will become tough. Also include some Lamb fat while grinding.
• Make sure to avoid all the tendons and other tough tissues from the Meat before grinding.
• Moisture is an enemy in this dish; so try to wipe the Meat as dry as possible.
• Use a small Egg in the recipe. If the Egg is big use only half.
• You have to soak the wooden skewers in order to prevent it from burning under the broiler. If you are using Metal skewers, please avoid this step.
• There are chances that juices may ooze out of the Meat while cooking and it is not desirable to cook the Kebabs in the juices (will result in steaming). So use a pan with hole in it and allow the juices to drip into a bottom pan. Line the bottom pan with Aluminum foil to make cleaning easy. 
• The cooking time varies with oven; so adjust it according to yours.
• Chat Masala goes excellent with Kebabs; sprinkle on top of the Kebabs if you like.
• In the broil mode only the top filament/ burner of the oven works; that is the reason why, one should place the pan near the top for maximum heat.
• Kebab sticks are found in most of the stores that sells small kitchen gadgets.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Duck Roast

Recipe No: 215

I followed my regular roasting recipe (Chicken Roast, Rabbit Roast and Lamb Shank Roast) with some changes here and there so that the Masala compliments the Protein used.

Ingredients                                    Serves 6

•  Duck Cut into big pieces...750 Grams (Clean, wash and dry)

To Grind

• Shallots sliced…………………...1/2 Cup
• Ginger-Garlic Paste………...….2 Tablespoons (or use 2 big pieces of Ginger and 12 big cloves of Garlic)
• Turmeric Powder……………….1/2 Teaspoon
• Coriander Powder…………...…1 Tablespoon
• Red Chilly Powder…………..…1 1/2 Teaspoons
• Pepper Powder…………………..1/2 Teaspoon
• Garam Masala Powder………..1 1/2 Teaspoons
• Lemon Juice or Vinegar……...2 Tablespoons
• Salt…………………………..………As Per Taste

To Saute

• Coconut Oil………………….……5 Tablespoons
• Onion Sliced thin…………...…..3 Cups
• Curry Leaves………………..…….3 Sprigs
• Coconut Milk………………….….3/4 Cup
• A sprig of Curry leaf, ½ Teaspoon of Garam Masala Powder and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

1. Combine and grind all the ingredients in the ‘to grind’ section to a course paste. Take half of this paste and marinate the Duck pieces and keep aside for 30 minutes. Keep the rest of the paste for later use.
2. Heat 3 Tablespoons of Oil in a nonstick pan and shallow fry the marinated Duck pieces. Transfer them to a Pressure cooker.
3. To the same pan, add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned the roast will be sweet)
4. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color of the roast. Be patient and let the paste get rid of the raw smell and taste and become brownish black in color. But take care not to burn it. So I will recommend stirring constantly at this stage.
5. Once it reached a brownish black color add this to the Duck in the Pressure Cooker together with 2 1/2 cups of Water. Let the Duck and the Onion mixture cook in the pressure cooker for 5 whistles or till done.
6. Once cooled, dump all the contents from the cooker into the pan on medium high heat and let the extra water evaporate. Stir now and then, taking care not to break the  pieces.
7. Once almost dry, add the Coconut milk and let it attain the consistency you need. 
8. Sprinkle some Curry Leaves, Garam Masala Powder and Coconut Oil on top; switch off the flame; close the lid and let it rest for at least 30 minutes before serving.

Notes:

• The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning that it should sit in the same vessel it cooks for some time to attain the perfect taste.
• Duck has more cooking time when compared to Chicken. So adjust the time accordingly in your cooking conditions.
• If you don't want the extra fat in the roast, please follow this. Once the Duck is cooked in the cooker; take the meat out and leave the gravy in the fridge for 45 minutes or in the freezer for 15 minutes. All the fat will solidify on top of the vessel. You can easily discard this and then follow the rest of the procedure. You will get all the taste of the dish without any extra fat.
• Duck skin is used widely, but I don't prefer to use it in this preparation.  If you want to use it, please do, but as Duck skin is heavy on fat it may clog the Pressure cooker nozzle while cooking (if used in excess) and so please do take care.
• As I served this Duck Roast with Ghee Rice, I decided to leave some gravy. But traditionally it is made as a semi dry dish, which goes very well with Appam.
• This goes well with most of the Rice dishes, Chappathi, Roti, Bread, and the most classic of all...Appam. 

 






Make it, enjoy the deliciousness and 
serve it to your family with love...

Egg Stuffed Cutlets

Recipe No: 205
Cutlets are one of the most popular appetizers among us. Well I should say, if you want your guests to go ‘hmm’, then try this… It can be made using whole hard boiled Eggs and when you serve you can cut them into halves or quarters. But I love to conceal the Egg inside and let the person who eats, discover the secret.
This can be a two in one recipe… The Beef- Potato mixture is the same as of regular Beef Cutlet; when you want it simple, just leave the Egg out. But if you want to take it to another level and surprise your guests, use the Egg for the stuffing.

Ingredients                                        Makes 12

• Cooked and minced Beef…............1 ½ Cup
• Hard boiled Eggs……………...........3 (Cut into quarters)
• Oil……………………………………....….2-3 Tablespoons
• Garam Masala Powder………........3/4 Teaspoon
• Pepper Powder………………........….1/2 Teaspoon
• Coriander leaves chopped…….......2 Tablespoons
• Potato (Boiled and mashed)….......1 Large (or 1 ½ Cups)
• Oil for deep frying
• Salt to taste

To Grind or Chop fine

• Onion cubed.........................1 cup
• Garlic……………………………...6 big cloves
• Ginger………………………….….1 big piece
• Indian Green Chilly…………..4 big ones

To coat and fry

• Eggs……………………………….2 beaten with 2 Tablespoons Water and a pinch of Salt
• Bread Crumbs……………….…1 Cup

Method of Preparation
To make the Meat- Potato mixture

1. Grind coarsely or chop fine Onion, Green Chilly, Ginger and Garlic.
2. Heat Oil in a pan and saute the ground mixture until slightly brown, together with a bit of Salt.
3. Add minced Beef followed by Garam Masala Powder, Pepper Powder and Coriander Leaves. Mix thoroughly.
4. Off the heat and add the mashed Potato and mix well. Add more Salt if necessary at this point.

To make and fry the Stuffed Cutlets

1. Divide the Beef - Potato mixture into 12 equally sized balls.
2. Take one portion and press it with your palms and fingers to make a thin round.
3. Place a piece of Egg in the middle and cover it with the Beef mixture from the sides so  that the Egg is sealed inside the Beef - Potato mixture. Repeat this with all the 12 portions.
4. Dip it in the beaten Egg and roll in the Bread crumbs. Keep them aside.
5. Heat at least two inches of Oil in a pan and deep fry these stuffed Cutlets until golden brown on both sides and serve hot.

Notes:

• Cook Beef with ¼ teaspoon of Pepper Powder and ¼ Teaspoon of Salt in a pan until the Water oozed out dries up. (Not necessary to cook in a Pressure cooker) Then shred it in a food processor or a blender.
• If you don't eat Meat, please substitute it with Chicken, Turkey, Soy chunks or Paneer.
• The Onion and Green Chilly should be very fine; otherwise they will keep coming out of the mixture. I love to add chopped Curry Leaves too while sauteing.
• In any case if the Beef Potato mixture is sticking, then wet your hands a bit.
• Cut fresh Bread into small pieces and grind into Crumbs in a food processor or a blender for fresh Bread Crumbs.
• There shouldn’t be any cracks on the Cutlets otherwise it may splatter while frying.
• The Cutlets should be immersed in Oil while frying. If you use less Oil the temperature of the Oil will drop once you put the Cutlets which results in over absorption of Oil by the Cutlets.
• If in any case Oil is only coming up to the sides of the Cutlets, then temperature will increase in the portion of the Cutlet lying in the Oil. This will cause cracks in between these two portions. So a way to avoid this is to turn the Cutlet over after 30 seconds of putting it in hot Oil so that the temperature will be even on both sides which will prevent a lot of cracking.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Irachi Thoran (Meat Stir Fried with Coconut)

Recipe No: 204

This used to be one of our usual lunch box specials… My Mother made this practically every day, as three of us used to love this for our lunch while we were in schools. After all these years, I still remember those School days...opening the lunch box and smelling Irachi Thoran when I taste this dish.

Ingredients                                           Serves 4

• Cooked and Shredded Beef….1 Cup
• Coconut Oil……………………....1 Tablespoon
• Mustard Seeds…………………..1/2 Teaspoon
• Dry Red Chilly………………..…1 (split into two)
• Shallots sliced…………………...2 big
• Ginger……………………………..1 small piece (chopped)
• Curry Leaves…………………....1 Sprig
• Garam Masala Powder………1/2 Teaspoon
• Black Pepper Powder………...1/4 Teaspoon

To grind

• Grated unsweetened Coconut….1/4 cup
• Shallots…………………………………2
• Green Chilly………………………....1 big
• Garlic………………………………..…1 big
• Turmeric Powder………………….1/2 Teaspoon
• Salt as needed

Method of Preparation

1. Grind all the ingredients in the ‘to grind’ section slightly and keep aside till ready to be used.
2. Heat Oil in a pan on medium high heat and splutter the Mustard seeds.
3. Add Dry Red Chilly, Shallots, Ginger and Curry Leaves and saute till golden brown.
4. Add the minced Meat and saute for a minute. Push the Meat to the sides and put the Coconut mixture in the middle and cover it with the Meat from the sides.
5. Cover the pan, lower the heat and cook it for 3-5 minutes.
6. Open the pan and mix everything; add Garam Masala Powder and Pepper Powder.
7. Mix everything together really good and saute for a minute or two and switch off the heat.
8. Serve hot with Rice.

Notes:

• If you are using Salt while cooking the Meat, use only less while grinding.
• You can do this without grinding also. Slice Green Chillies and saute it first. Then when its time to use the Coconut just mash it with your hands with Turmeric and Salt.
• This will stay really good in lunch boxes.

Make it, enjoy the deliciousness and
serve it to your family with love…

Pork Dumplings with Dipping sauce

Recipe No: 191

Dumplings are one of our favorites from Chinese restaurants… This recipe is inspired from the cook book ‘Stir Fry’ by Linda Doeser. I made Wontons many times before using store bought Wonton skins, but the homemade wrapper of this dumpling took me by surprise, that they were soft and much tastier than the Wonton skins, which are usually very thin. Anyway the dish was a huge success at ours and was proved by the  silence with occasional 'hmm's when I put this platter on the dining table...

Ingredients                                           Makes 20-22
For the Wrapper

• All Purpose Flour/ Maida…1 Cup
• Salt…………………………….….1/4 Teaspoon
• Water…………………………….1/2-2/3 Cup

For the Filling

• Minced Raw Pork…………..150 grams or 1 ¾ Cup
• Cabbage……………………..…120 Grams Blanched (Put in boiling Water for 2 minutes; drain the Water; dry them on a kitchen towel; chop into small pieces; drizzle ½ teaspoon of Sesame oil and mix. 120 grams will yield 1 heaping cup of blanched and chopped cabbage)
• Green Onion chopped……...2
• Ginger chopped fine………..1 teaspoon
• Salt……………………..…………3/4 teaspoon
• Soy Sauce……………………….1 Tablespoon
• Brown Sugar…………………..1/2 Teaspoon
• Rice Wine………………...…….1/2 Teaspoon (Can substitute with any dry Wine; If you don’t have, just avoid)
• Pepper powder…………..……1/2 Teaspoon

To cook the Dumplings

• Oil…………………………….…..1 Tablespoon
• Chicken Stock…………..…….1 Cup

To make the dipping sauce

• Soy Sauce………………………2 Tablespoons
• Chilly Garlic Sauce………….1 Tablespoon
• Vegetable Oil……………….…1 Tablespoon
• Water……………………………1/4 Cup
• Brown Sugar……………..…..1/2 Teaspoon
• Chopped spring Onion…….1 Teaspoon

Method of Preparation
To make the Wrapper

1. Mix Flour and Salt well and make a smooth dough using Water. The dough should be soft yet manageable.
2. Knead it for 5 minutes. By this time the dough will be soft and the surface will be really smooth.
3. Cover with a lightly damp cloth and keep aside for 30 minutes.

To make the Filling

1. Mix all the ingredients to make the filling and keep aside till ready to be used.

To make the Dumplings

1. Divide the rested dough into 20-22 equal sized balls.
2. Roll out these into 3 inch circles. Use Flour if it is sticking.
3. Place a tablespoon of filling in the middle of the rolled out dough and fold one half over the other. Take care to remove the air bubbles that may be trapped inside.
4. Once the edges are stuck together make pleats with the dough on the outer edge of the dumpling.
5. Place this on a lightly floured plate and repeat this process with all the other portions.

To cook the Dumplings

1. Heat Oil in a pan on medium high heat and place the dumplings with the broad side touching the pan.
2. Fry the dumplings for about two minutes or till the broad side is brown in color.
3. Pour the Chicken stock into the pan; close it; reduce the heat to medium and let it finish cooking with the steam from the stock for around 8 minutes.
4. If there is a lot of stock left, open the pan and let the excess liquid evaporate.
5. Off the heat and serve the dumplings with the dipping sauce. Pour the thick stock left in the pan (if any) over the dumplings while serving.

To make the Dipping Sauce

1. Mix all the ingredients except the Spring Onions to make the sauce and heat in the microwave or on the stove top till the sugar is dissolved thoroughly. 
2. Mix in the Spring Onions and serve with Dumplings.

Notes:

• Blanching the Cabbage leaves will get rid of the excess Water in them.Coating chopped Cabbage with Sesame Oil will prevent the mix from becoming watery.
• I found that it is easy to form Wontons if the rolled out skins rest for a while. So I’ll prefer to roll all of them and then start to form Dumplings with the first one that is rolled. As the skins are a bit sticky don’t place one on top of another.
• Do shake the pan often while frying the dumplings to avoid sticking to the bottom. In case it sticks, help it out with a spoon while transferring to the serving plate.
• Chilly Garlic Sauce is available in most of the Indian stores.
• I used Kikkoman Soy Sauce in this recipe.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Garlic Pepper Pork Fry

Recipe No: 186

Ingredients                                       Serves 4
To Pressure Cook

• Pork with bones……………….......600 grams (cut into small pieces)
• Red Chilly Powder……………......1/4 Teaspoon
• Coriander Powder…………….......1/2 Teaspoon
• Turmeric Powder……………….....1/4 Teaspoon
• Freshly Crushed Black Pepper...1 ½ Teaspoons
• Salt………………………………………3/4 Teaspoon
• Crushed Garlic……………………...1/4 Cup

To Saute

• Coconut Oil…………………………..2 Tablespoons
• Shallots crushed…………………....1 Cup
• Curry Leaves………………………...2 Sprigs
• Freshly crushed Black Pepper....1/2 Teaspoon
• Garam Masala Powder……………1/4 Teaspoon
• Salt as needed

Method of Preparation

1. Mix thoroughly all the ingredients to pressure cook  and cook till done (for about 2 whistles).
2. Once the pressure is gone, open the cooker and if there is excess Water, boil till almost dry. Keep it aside till ready to be used.
3. Heat Oil in a pan on medium high heat and saute the Shallots and Curry Leaves  until wilted thoroughly.
4. Add the cooked Pork and fry till slightly browned.
5. Once reached the desired color and consistency, sprinkle cracked  Black Pepper and Garam Masala Powder on top and mix once more. Add more Salt if needed.
6. Serve hot with Rice or any of the flat Breads.

Notes:

• Take care not to powder the Black Pepper. Crush it into a course consistency.
• Garlic and Shallot doesn't have to be sliced.  Crush them roughly in a mortar and pestle if you have one or pulse it 1 or 2 times in a grinder.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Sweet and Sour Pork

Recipe No: 184

I still remember the taste of the first sweet and sour dish that I ever ate… It was my mother in laws Sweet and Sour Prawns and Mushroom. Even though you can make many variations of this dish with a variety of proteins, I think this is one of the most delicious of all.

Ingredients                                       Serves 4

• Boneless Pork………………….400 grams (Cut into thin long pieces)
• Oil for deep frying

To make the batter

• All Purpose Flour/ Maida….2 Tablespoons
• Corn Starch/ Corn Flour…..2 Tablespoons
• Soy Sauce……………………….1 Teaspoon
• Salt…………………………….….1/2 Teaspoon
• Pepper Powder……………..…1/2 Teaspoon
• Egg……………………………..…1

To Saute

• Garlic chopped……………….2 Tablespoons
• Celery chopped…………..….1 Tablespoon
• Green Onion chopped……..2 (separate whites and greens)
• Onion cut into cubes……….1 Cup
• Capsicum cut into cubes....1 Cup
• Tomato Ketchup…..………..1/3 Cup
• Soy Sauce………………….….1 Teaspoon
• White Vinegar………….…….1- 1 1/2 Tablespoons
• Sugar……………….……………1- 1 1/2Tablespoons
• Water……………………..…….1/3 Cup
• Pepper Powder………….……1/4 Teaspoon
• Corn Starch/ Corn Flour…1 Tablespoon diluted with 2 Tablespoons Water
• Salt as needed

Method of Preparation

1. Add all the ingredients to make the batter into the Pork pieces and mix well. (Don't use extra Water)
2. Heat at least an inch of Oil in a pan on high heat and deep fry the Pork Pieces. Take care to drop the pieces individually, or it may clump. Once dropped, stir it with a slotted spoon to separate the pieces.
3. Once slightly brown, drain the excess Oil on a kitchen tissue and keep them aside till ready to be used. (Resist your temptations as this fried Pork is very tasty as such!)
4. Remove the excess Oil from the pan, leaving only 1or 2 Tablespoons.
5. Add Garlic, Celery and Green Onion Whites and saute for 30 seconds.
6. Add Onion and Capsicum and fry for two minutes.
7. Add Ketchup, Soy Sauce, Sugar, Vinegar, Water, Salt and Pepper; mix properly.
8. Add the fried Pork and mix well.
9. Pour the Corn Flour solution and let it thicken and make the pieces glossy.
10. Taste for Sweetness, Sourness and Saltiness and add more of Sugar, Vinegar or Salt if needed.
11. Add Spring Onion Greens and serve hot. (I served it with seasoned rice as I mentioned in Beef and Broccoli Stir Fry.)

Notes:

• The frying of Pork will take only a few minutes as they are thin pieces (Doesn't have to be as thin as Stir Fry pieces). Stir it now and then to get an even color. Don’t over crowd, do it in batches if necessary.
• Don’t let any of the Vegetables brown. It should be just cooked and still crisp.
• The amount of Sugar and Vinegar given here is how I like. Increase those amounts if you want it more sweet or sour. (Use equal quantities of Sugar and Vinegar)
• Corn Starch is often called Corn Flour in India and are different from Corn Meal.
• Seasoned Rice: For this Rice I sauteed cooked Jasmine Rice in a tablespoon of Oil, Salt, Pepper and some Soy sauce.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Beef and Broccoli Stir Fry

Recipe No: 179

This is a very easy but delicious Chinese style preparation, with which you can fool all those who fuss over Broccoli  in your house. At least it works in my household!!!

Ingredients
For Marinating

• Beef………………………250 Grams (slice into very thin pieces)
• Salt……………………….1/3 Teaspoon
• Pepper Powder……....1/2 Teaspoon
• Soy Sauce………………1 Teaspoon

To make the Stir Fry

• Broccoli florets……….300 Grams
• Onion cubed………….1/2 Heaping Cups
• Oil………………………..2 Tablespoons
• Garlic chopped……….2 Tablespoons
• Light Soy Sauce……..1/3 Cup (I used Kikkoman)
• Brown Sugar………….2 Tablespoons
• Corn Flour/ Starch…1 Tablespoon
• Water…………………...1/4 Cup

Method of Preparation

1. Marinate Beef slices with the ingredients mentioned in the ‘to marinate’ section and keep aside for 15 minutes.
2. Mix together Soy Sauce, Brown Sugar, Corn Starch and Water; keep aside till ready to be used.
3. Heat Oil in a Wok/ Pan on high heat and Fry the marinated Beef pieces till slightly browned, adding Garlic in between. Take care not to burn the Garlic.
4. Add Broccoli florets and Onion and saute for 2 minutes.
5. Add the Soy Sauce mixture and mix well. Let it cook for 3 minutes or till Broccoli is slightly cooked and the sauce is thickened.
6. Serve hot with seasoned rice (Read notes for details about the rice).

Notes:

• It is very essential to slice the Beef thin. This process will be easy if you do it with semi frozen meat.
• Don't cook Broccoli too much. It should be crisp.
• As Soy Sauce is salty, it will not be necessary to add more Salt.
• I used light Soy Sauce (Kikkoman) for this dish and never made it with dark Indian style  Dark Soy Sauce. So if you are using it use lesser quantity; I will say like 3 tablespoons of Soy Sauce with remaining Water to make it 1/3 cup. 
• The whole process is done on high heat and don't forget stir constantly.
• If you don't eat Meat, use Chicken instead. 
• Seasoned Rice: For this Rice I sauteed cooked Jasmine Rice in a tablespoon of Oil, Salt, Pepper and some Soy sauce.

Make it, enjoy the deliciousness and 
serve it to your family with love…

Mutton Stew

Recipe No: 175

Ingredients                                                               Serves 4
To Marinate and Pressure Cook

• Mutton…………………………..350 grams (Cut into small pieces, wash and drain)
• Curd………………………………1 Tablespoon
• Salt…………………………….…3/4 Teaspoon
• Pepper Powder……………….1/2 Teaspoon
• Garam Masala Powder……1/4 Teaspoon

To Make the Stew

• Oil………………………….......1 + 1 Tablespoons
• Crushed whole Spices…....4 Cardamom pods, 6 Cloves and 1 small Cinnamon piece
• Onion sliced…………….......1/2 cup
• Ginger chopped…….…......1 1/2 Tablespoons
• Garlic chopped…………......1 1/2 Tablespoons
• Indian Green Chilly.....…..3-4 slit
• Potato cubed………….........2 medium
• Thin Coconut Milk…........1 cup (mix 1/3 cup thick coconut milk with  2/3 cups water)
• Thick coconut milk...….....1 cup
• Shallots sliced……………….2
• Curry leaves………………….2-3 sprigs
• All purpose flour/ Maida...1 teaspoon
• Water……………………….….1/4 cup
• Garam Masala Powder…...1/2 Teaspoon
• Tomato sliced………………..1/2 big
• Vinegar………………………...1/4 Teaspoon
• Coriander Leaves.........…..2 Tablespoons (chopped)

Method of Preparation

1. Marinate Mutton cubes with all the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
2. Pressure cook with 3/4 cups Water till the Meat is done. (In my Pressure Cooker it took only 4 whistles, but time it according to your cooking conditions)
3. Heat a tablespoon of Oil in a pan on medium high heat and fry the crushed Whole Spices until fragrant.
4. Add sliced Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf and saute till they are wilted.
5. Add the cooked Mutton together with the gravy, cubed Potatoes and the thin Coconut milk. Cover the pan and let it cook.
6. When the Potatoes are almost cooked add the Tomato and let it cook through.
7. Heat 1 ½ Tablespoons of Oil in another pan on medium low heat and saute sliced Shallots and Curry leaves and let it brown.
8. Add All Purpose Flour and saute till the raw smell is gone. Mix in ¼ cup of Water until smooth.
9. Add this to the Stew and let it boil. (Reduce the gravy a bit if there is too much.)
10. Add thick Coconut milk, Garam Masala Powder, Vinegar and chopped Coriander leaves;  let it start to boil along the edges.
11. Add Salt and Pepper Powder if needed.
12. Switch off the heat and serve hot with Appam or Bread.

Notes:

• If you are health conscious or don’t want too much of the ‘lambiness’ follow this: Once the Meat is cooked, remove all the pieces and put the gravy for 1 hour in the fridge or 30 minutes in the freezer. By this time all the fat will be solidified on top of the gravy. Remove it with a spoon and follow the rest of the cooking.

Make it, enjoy the deliciousness and
serve it to your family with love…

Pork Ularthiyathu

Recipe No: 173

Ingredients                                             Serves 4
To Marinate and Pressure Cook

• Pork………………………….1/2 Kg (Cut into cubes)
• Red Chilly Powder……...1 Teaspoon
• Coriander Powder……....2 ½ Teaspoons
• Turmeric Powder………..1/2 Teaspoon
• Garam Masala Powder…3/4 Teaspoon
• Ginger Garlic Paste………1 Teaspoon
• Vinegar………………………2 Teaspoons
• Salt……………………………1/2 Teaspoon

To Saute

• Coconut Oil………………..2 Tablespoons
• Coconut Pieces...............1/4 Cup
• Onion thinly sliced……...1 Cup (make it around the same length as that of Shallots)
• Shallots sliced…………….1/2 Cup
• Ginger……………………….1 Tablespoon (slice into thin long pieces)
• Garlic………………………...1 Tablespoon (slice into thin long pieces)
• Curry Leaves……………...1 Sprig
• Pepper Powder……………3/4 Teaspoon
• Tomato sliced……………..1/2 Big
• 1 Sprig Curry Leaves, ½ Teaspoon Garam Masala Powder and 1 Teaspoon of Coconut Oil to sprinkle on the top at the end

Method of Preparation

1. Marinate the Pork pieces with the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
2. Put the meat along with ½ cup Water into a pressure cooker and cook till it is done. (This will take around 4 whistles on high heat)
3. Heat Oil in a pan on medium high heat and fry the Coconut pieces till slightly brown.
4. Add Onion, Shallots, Ginger, Garlic and a sprig of Curry leaf  and saute until the Onion is golden brown in color. Add a bit of Salt to speed up the process.
5. Sprinkle Pepper Powder and fry for 30 seconds and add Tomato. Cook until it is mashed.
6. Add the cooked Pork along with the gravy into the sauteed Onion mixture. Add a bit more Water into the cooker and wash all the bits that may be sticking to the sides and the bottom and pour this also into the sauteed Onion mixture.
7. Let it boil and then lower the heat to medium and let it attain the desired consistency. Add more Salt if needed. (I would prefer slightly thick gravy without much Water but  not too dry)
8. Sprinkle some Garam Masala Powder, some torn Curry Leaves and a teaspoon of Coconut Oil on top; switch off the heat; close the pan and let it sit for 20 minutes before serving warm with Rice or Breads.

Notes:

•  I usually cut Pork into slightly big pieces when compared to Beef.
• I don’t like using too much of Pork fat, so I take most of them away taking care to leave some (after all it is Pork). But that is entirely up to you.
• If you are using a Pressure pan, there are chances that the excess fat can clog the nozzle, so do take care.
• Pork has a lower cooking time when compared to Beef. (In my Cooker, it took 4 whistles to cook) Adjust the cooking time according to your Pressure cooker.
• Pepper is a very good compliment to Pork. So if you need more heat add more Pepper Powder than adding Red Chilly Powder.
• Don't forget to give the Coconut pieces some head start while frying as it needs more time to brown than Onion. 
• The resting period in the pan is kind of important as per the elders ,as, they call it ‘Pathrapakam’ meaning  the prepared dish should sit in the same vessel it cooks for some time to attain the perfect taste.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…