Radish Pickle

Recipe No: 282
This is one of those recipes that came into life as a desperate attempt to save some Radishes that were left behind in my vegetable bin just before we moved to Atlanta. It stayed good for a long time and was a real help during the movement.
The inspiration for this recipe is the Carrot Pickle featured in one of my favorite blog Mishmash. As Radish contains lot more Water, it requires a different treatment than that of Carrots. So here is it…

Ingredients

• Radish……...............3 Cups (wash; cut off both ends and slice into thin long pieces)
• Salt……………………..1 Teaspoon

To Saute

• Oil……………………….2 Tablespoons (I used Vegetable Oil)
• Mustard Seeds……..1/2 Teaspoon
• Garlic…….…….........2 Tablespoons (cut into thin, long slices)
• Ginger……...............1 Tablespoon (cut into thin, long slices)
• Green Chilly……......3 Tablespoons (cut into thin, long slices)
• Vinegar……………....1/4 Cup
• Sugar………………….1/4 Teaspoon

Method of Preparation

1. Mix Radish and Salt; keep aside for 20 minutes. (By this time Water from the Radish will be oozing out.)
2. Squeeze the Radish really good; discard the excess liquid and keep aside.
3. Heat Oil in a pan on medium high flame and splutter the Mustard Seeds.
4. Add Garlic, Ginger and Green Chilly; sauté for a minute or till slightly wilted.
5. Add the Radish; mix well and off the heat immediately.
6. Mix in the Vinegar and Sugar. (Add Salt only if needed; most of the Salt that was added to the Radish will go while squeezing them and the remaining will give enough Saltiness to the pickle.)
7. When cooled, store in an airtight container.

Notes:

• Even though this pickle is good to serve the day it is made, I think it tastes better the second day.
• Don't leave the Radish in the heat for a long time as it may reduce its crunchiness. 
• Do adjust the amount of Vinegar according to your taste. (But the amount given in the recipe is good for mine.)

 





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

Pazham/ Banana Varattiyathu – Nurukku Gothambu/ Broken Wheat Pradhaman

Recipe No: 281
Jack fruit or Chakka Varattiya Pradhaman is one of my favorites (I had this Pradhaman more than one time from a friend of ours at Indianapolis) and as Jack fruit is not available in this part of the world (my friend used to bring Chakka Varattiyathu from Kerala), I settle with Pazham/ Banana instead of Jack fruit. Along with its tempting an addictive taste, this is a good way to use the overripe Bananas (with black/ dotted skin) that most of your family members may ignore. This Pradhaman should be thick so that it can be easily poured on to a Banana leaf without running for a traditional Sadhya/ Feast.

Ingredients                                       Serves 6-8

• Broken Wheat……......1/4 Cup (Nurukku Gothambu)
• Jaggery………………....1 ½ Cups (broken into small pieces)
• Mashed Banana……..2 Cups (4 large ones)
• Ghee……………………...3 Tablespoons
• Cashew nuts…………..2 Tablespoons (broken into small pieces)
• Raisins…………………..2 Tablespoons
• Milk……………………….1 Cup
• Cardamom Powder…1/4 Teaspoon (homemade; if not, add a bit more)

Method of Preparation

1. Add a cup of Water to the washed Broken Wheat and cook till soft. If you are doing this in a regular pan let it boil on high heat; reduce the heat to minimum and let it cook covered (There are chances of boiling over if this is allowed to boil at high temperature for a longer time.). If you are using Pressure cooker, cook it for one whistle. (I used a regular pan method.)
2. Melt Jaggery in ½ Cup Water on a medium flame and strain it twice to remove the impurities.
3. Heat Ghee in a pan on medium heat and fry the Cashew pieces till it starts to brown along the edges. Add the Raisins to the Ghee along with the Cashews and fry till plump. Remove this from the Ghee and keep aside till ready to be used.
4. To the remaining Ghee and the Mashed Banana and the strained Jaggery and cook till most of the Water is absorbed.

Add the cooked Broken Wheat (I add the remaining Water too as it was only a little.) and most of the Cashews and Raisins (keep some for garnish); cook till the mixture starts to leave the sides. Stir occasionally to avoid burning at the bottom. Once the mixture starts to reduce considerably, do stir almost continuously. (Please refer the picture to know the stage at which you can proceed to the next stage).
Add the Milk and let it start to simmer along the edges. 
Add Cardamom Powder and switch off the heat. Mix well and serve hot or cold.

Notes:

• This Pradhaman is on the sweeter side; but it is meant to be eaten only in very less amounts. If you wish to make it less sweet, do reduce the amount of Jaggery. (Well I don't prefer that at all...)
• I used the most commonly available (in US) Robusta type banana (Not plantains) for this preparation and only 4 of them. If you are using small variety Banana, you should mash at least 8 of them to make 2 cups of mashed Banana.
• I used the dark Kerala style Jaggery and hence the dark color. The color of the dish will be a bit on the lighter side if lighter colored Jaggery is used.
• If you are using already roasted Cashews, add both Cashews and Raisins together to the Ghee. But if you have to settle with raw Cashews, do give it a head start.
• Don't let the milk boil vigorously in the Pradhaman or it may separate. Also do stir continuously at this stage.
• I like this Pradhaman on the thick side; if you want it thin, add a bit more of Milk. But I don’t recommend adding too much Milk in order to preserve the uniqueness of this Pradhaman.

 






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

Date Cookies

Recipe No: 280

When 'Our Santa' secretly sent me a message to change the usual Sugar or Ginger Bread Cookies to something new and exciting this year, this suddenly came into my mind. So when 'Santa' was busy finishing the last minute Christmas shopping, me and my daughter whipped up this Cookies on the Christmas Eve.

Ingredients                                            Makes 14-16

To make the Pastry dough

• All Purpose Flour/ Maida……1 Cup
• Cold Butter…………………….….6 Tablespoons (unsweetened; cubed)
• Sugar……………………………..…1/4 Cup
• Baking Soda……………………...1/8 Teaspoon
• Salt……………………………….….a pinch (Avoid if you are using salted Butter)
• Rose Essence…………………....1/3 Teaspoon
• Cold Water……………………….3-4 Tablespoons

For the filling

• Dates Chopped…………………..1 Cup
• Water………………………….……1/3 Cup
• Sugar……………………...……….3 Tablespoons

Method of Preparation

To make the Covering/ Pastry

1. In a Food Processor/ electric mixer, pulse together Flour, Sugar, Salt, Baking Soda, Rose Essence and Butter (cubed) for a few times till the Flour resembles wet sand or bread crumbs. (Don’t make it very fine; there should be small pieces of Butter left in the Flour.) Alternatively you can mix Butter into the Flour using your fingertips just like you would moisten the Flour for Puttu.
2. Add 3-4 tablespoons of Water into the mixture to make a very crumbly dough. (At this stage the Flour will stick together if pressed but very crumbly.)
3. Dump the dough onto a floured board/ work surface and pat all the dough mixture together into one mass; cover with a plastic or Aluminum foil and keep in the refrigerator for 20 minutes or till the filling is ready.

To make the Filling

1. Heat chopped Dates, Sugar and Water on medium heat till it comes to a boil and the Sugar is melted. Switch off the heat and let it cool a bit. Pulse it once or twice in a food processor or the dry grinder of a Mixer Grinder. The filling should not have any big pieces and don’t make it too dry as this mixture will continue to tighten up as it cools.
2. Let the filling cool down completely before filling the cookie. If needed, add one or two tablespoons more of Water if the filling becomes too dry on cooling.

To make and bake the Dates filled Cookie

1. Preheat the oven to 325˚F/ 163˚C.

Roll out the pastry into 1/8 inch thickness and make 14 - 16 squares 2 1/2 -3 inch squares. (I used a 2 3/4 inch square cookie cutter with a pretty edge.) Bring all the scraps together and make more. If it becomes sticky, do refrigerate the dough for a while.
Divide the filling between the cut out squares taking care to place them along the middle of the pastry, leaving some space on the sides. (Please refer the picture.)
Fold both sides of the pastry over the Dates filling, so that, most of the filling is covered showing only a thin line along the middle. Press slightly on top of the cookie so that the filling and the pastry stick together.
Place it on a baking tray and continue with the rest.
Bake the filled Pastry in the middle of the oven for 25-30 minutes. (The Cookie should be slightly crispy with light coloration along the edges, but not fully brown.)
Serve warm or at room temperature with a glass of Black Coffee or Green Tea as a snack or as a dessert after dinner.

Notes:

• While mixing Butter into the Flour, there should be small pieces of Butter left and don’t knead this dough too much as it will melt the Butter. Just pat the dough together and roll it out. In a hot oven, the small pieces of Butter will melt creating steam that will help the dough rise making it flaky, which is very essential for this cookie.
• Apply Flour on the board/ work surface and the rolling pin to avoid the dough from sticking. 
• If you don't have the time for the dough to chill in the refrigerator, do put it in the freezer for 6-8 minutes.
• You can make this pastry without Rose Essence, but its addition gives a very special taste.
• If in case the Date mixture is too tight when cold, do add a tablespoon or two of Water and mix well to incorporate. Don’t make it very wet or it will be make the cookie soggy when cooked.
• Let the Date filling cool completely before filling the Pastry or the heat from the filling will make the dough too soft to handle.
• The low temperature setting of the oven will crisp up the cookie without browning  it too much.
• Store the leftovers in an airtight container at room temperature. Don’t refrigerate.

 

Make it, enjoy the deliciousness and 

serve it to your family with love...

Orange Pudding

Recipe No:279
By Christmas, I had a basket full of Oranges sitting on the counter ideally, without being eaten and totally thrown into shadows by all the Cookies, Cakes and other festive items… So this pudding came as my desperate attempt to rescue those Oranges from not ending up in the garbage and I have to say that all of us who ignored those Oranges before, treated the pudding with respect and love!!!

Ingredients                                       Serves 8-10

• Milk…………….....….1 Cup
• Sugar…………….......2/3 Cup +3 Tablespoons
• Eggs…………….....….2 Large
• Gelatin…………........1 Tablespoon (Flavorless)
• Corn Flour…….........1 Teaspoon
• Orange Juice…........1 Cup (Freshly squeezed; will need 3 large-5 small oranges)
• Orange Segments…1/2 Cup (Take off the skin and seeds; cut into small pieces)
• Heavy Cream……….1/2 Cup

Method of Preparation

1. Soak Gelatin in 3 Tablespoons of Cold Water and keep aside for 5 minutes.
2. Dissolve Corn Flour in 2 Tablespoons of Water and keep aside till ready to be used.
3. Take the Orange segments out either by peeling and removing the skin, seeds and the thin membranes around the segments. (If it is hard to peel the Oranges, please go through the ‘Notes’ section to find an alternative.) Break/ cut them into small pieces and keep aside till ready to be used.
4. Beat the Eggs thoroughly and keep aside till ready to be used.
5. Heat Milk and 2/3 cup of Sugar on medium heat till the Sugar is melted thoroughly and the Milk is heated through.
6. Pour ¼ Cup of this hot Milk into the Egg and mix well (This is called tempering, which is important; more info in the ‘Notes’ section). Pour the Egg- Milk mixture back into the remaining Milk, together with the soaked Gelatin (which will now be plump) and let the mixture start to simmer on medium low heat. Do stir often at this stage or the mixture will separate.
7. Once it shows the signs of a gentle simmer, add the Corn flour mixture and cook for a few more seconds or till thickened. (Not more than 30 seconds) Do stir continuously.
8. Switch off the heat and let it cool down completely. This process can be quickened by placing the Custard in a bowl of Ice/ Cold Water. If you have, add 2-3 drops of Orange essence at this stage. (I did not have it on hand and the taste  of the pudding was perfectly fine without.)
9. Once the Custard is cooled, strain it (to remove the solid pieces, if any) and then mix in the fresh Orange Juice and the Orange segments.
10. Whip the cream with 3 Tablespoons of Sugar till thickened or soft peaks are formed. Fold/ mix this whipped cream into the pudding as gentle as possible so that most of the air incorporated while whipping stays. Mix till everything is evenly incorporated. (No whipped cream here and there)
11. Pour it into a pan (you can decide that shape and size of the pudding, I used an 11 x 7 pan) and refrigerate for at least 8 hours (overnight is better). Cut it into desired shapes; add suitable decorations and serve cold.

Notes:

• Even though Gelatin is the component that solidifies this pudding, Corn flour gives it a soft nature so that your pudding can be cut easily into any shapes yet very soft and smooth.
• It won’t take a long time to squeeze 3-5 oranges; so try to use freshly squeezed Orange Juice. Ready- made/ bottled orange juices are not advised.

• This is how I took the Orange segments out of these Oranges which are nearly impossible to peel. Cut the top and the bottom of the Orange; place it on a flat surface and run the knife through the sides, so that the Peel along with the membrane is removed exposing the flesh. Once this is done all around the Orange, get the segments out by cutting on both sides of the flesh leaving all the membranes attached and all the flesh out. By doing this some juice will be coming out; do reserve that for the juice needed for the recipe. After taking the flesh out, do squeeze the remaining membranes to extract the remaining juice.
• If you add Egg directly to the hot Milk, the sudden rise in temperature will cook the Eggs fast to make some sort of a ‘scrambled Egg’ mess. Adding a bit of hot Milk to the Egg first will raise the temperature of the Eggs slightly, so that it will not separate/ cook too fast when it hits the rest of the hot Milk. So this step, called tempering, is very crucial in making smooth Custards.
• Corn Flour/ Starch when dissolved in water has a tendency to settle  with time. So do stir it just before adding. Don't confuse Corn flour with Corn meal...they are different. The type I mentioned in this recipe is called Corn Starch in US and  Corn Flour in India.
• Please let the Custard cool thoroughly before adding the Orange Juice and segments; otherwise the acid in the Oranges will curdle the Custard.
• As this pudding is Gelatin based, it may melt if you keep it at room temperature for a long time.

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

Stove top Whole Chicken with Vegetables and Caramelized Onion

Recipe No: 278
‘Mom, are you happy that our break is going to be over? You know, we still get time to annoy you in the evening’. 

My dear daughter was having a conversation with me yesterday… Even though I put a sad face to satisfy her,  inside I was like… 

'When and where did my sweet little daughter study this mind reading technique?'  

Yes, the winter break is over, I have time to breath and yes of course, some time for blogging… I didn’t get a chance to write about our Christmas lunch yet… so here is the main dish, a whole Chicken made entirely on the stove top…
Many whole roasted Chicken recipes call for cooking in an Oven, which may be a bit difficult, to at least some of us sometimes, so I decided to go entirely on stove top and the only thing needed is a big pan/ wok/ Chenachatti. So here it is…..

Ingredients                            Serves 6-8

• Chicken…………....…...1 (1 ½ - 1 ¾ Kg; without the skin)
• Oil………………………...2-3 Tablespoons
• Boiling Water….……..1 ½ Cups
• Cubed Vegetables…..4 Cups (I used Potato, Carrot and Cauliflower; Green Beans are also good for this)
• Onion sliced thin…....2 Cups
• Sugar……………….……1/2 Teaspoon
• Salt to taste; Coriander Leaves for garnish

To marinate the Chicken

• Red Chilly Powder……….1 Teaspoon
• Coriander Powder…….....1/2 Teaspoon
• Turmeric Powder……......1/2 Teaspoon
• Pepper Powder…………….1/4 Teaspoon
• Garam Masala Powder...1/2 Teaspoon
• Fennel Powder………….…1/2 Teaspoon (Peringeerakam Podi/ Anise seed Powder)
• Ginger Garlic Paste……...1 Teaspoon
• Salt………………………….....2 Teaspoons
• Vinegar…………………..…..1 ½ Teaspoons

Method of Preparation

1. Mix all the ingredients in the ‘to marinade’ section into a thick paste (Can use a bit of Water if needed, but keep it on the dry side; the residual Water from the Chicken will make it thin later.) and keep aside till ready to be used.
2. Wash and clean the Chicken; remove the giblets from the inside and wipe it dry with a paper towel. (Make it as dry as possible.)
3. Spread the marinade on the Chicken (inside the cavity also) as even as possible; keep aside for at least 2 hours. (Overnight in the refrigerator is better.) Tie the legs of the Chicken together (I used kitchen twin and don't forget to take it off before serving) and tuck the tips of the wings (if using; I didn't) behind the neck.
4. Boil the Vegetables in Water till just cooked. Drain and keep aside till ready to be used. (Alternatively you can also steam the Veggies; this can be done while the Chicken is cooking.)
5. Heat 1-2 Tablespoons of Oil in a pan on medium low heat and saute the sliced Onion, a pinch of Salt and Sugar till caramelized. We are not looking for crispy fried Onion, but slightly brown, sweet and nicely wilted Onion. This will take 20-25 minutes, but can be done while the Chicken is cooking. Keep aside till ready to be used.
6. Heat 2-3 Tablespoons of Oil in a deep pan on high heat. Swirl the pan so that the Oil spreads evenly on all sides (even the edges).
7. Place the Chicken in the pan and fry till slightly brown on all the four sides.

Once browned on all the sides, place the Chicken, breast side down and add 1 ½ cups of boiling Water. (Cold Water not allowed as it reduces the temperature as a whole.)
Shake the pan once; close it and let it cook for 3o minutes on medium low heat. (The liquid should be visibly simmering at all times; adjust the temperature accordingly.)
After 30 minutes, turn the Chicken once so that the breast side is up and let it continue cooking for another 20 minutes, covered. It is advised to shake the Chicken once in a while to avoid sticking at the bottom.
Once the Chicken is cooked, (the leg meat will pull up and look as if it is gonna fall off) carefully remove the Chicken to a plate and let the gravy reduce on high heat. Usually I used to reduce it till I can see the bottom of the pan clearly when I stir the gravy. (The thickness is according to your preference; I like it on the thicker side.)

8. Take 2-3 Tablespoons of the thickened gravy out and keep aside for later use (to coat the Vegetables). Reduce the heat to low; place the cooked Chicken in the pan with rest of the gravy; let the Chicken gets heated through and the gravy is coated well on all sides (turn once or twice in between, carefully).
9. Remove the Chicken to a serving plate and slather it with the remaining gravy from the pan (if any). Garnish it with chopped Coriander Leaves and Caramelized Onion.
10. To the same pan (which already has the gravy sticking), add the cooked Vegetables and the reserved gravy (2-3 Tablespoons). Mix, so that the vegetables are coated well with the gravy. Add more Salt and Pepper if needed.
11. Once the Vegetables are heated through, serve it hot, garnished with some Caramelized Onion,along with Chicken. 

Notes:

• As this recipe is made entirely on the stove top with the cooking liquid, the skin will not crisp up. So it is better to avoid skin in this preparation. (I usually remove the skin from a whole Chicken at home; it is not a painful process at all… try it if you can’t get a skinned Chicken.)
• Don’t use regular/ cold Water while cooking Chicken as it reduces the temperature of the pan and the Chicken, which in turn increases the time of cooking.
• Do swirl the Chicken now and then while it is cooking to prevent sticking on the bottom, especially if you are not using a non stick pan or a seasoned wok. Mine is a seasoned Carbon Steel Wok... well it doesn't have a pleasing look but it is well seasoned and acts almost like a non stick without any non stick coating!!! ( If you have a wok looking like this, dont even think about making it pretty by getting rid of all those brown color as it will take all its non stick/ seasoned nature with it.)
• Don't cook the Vegetables too much or it will break apart when mixed in the pan later.
• Cook the Vegetables and saute the Onion while the Chicken is cooking in order to save the time.

 




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

Pazhutha Thakkali/ Ripe Tomato Curry

Recipe No: 277

Ingredients                                               Serves 4
To cook

• Tomato…………….....2 Big/ 3 medium (cut into big pieces)
• Onion sliced.………..2/3 Cup (cut into slightly big pieces)
• Green Chilly slit…...2-3
• Curry Leaves………..1 sprig
• Water…………………..2/3 Cup
• Turmeric Powder….1/4 Teaspoon
• Red Chilly Powder...1/2 Teaspoon
• Coriander Powder…1 ½ Teaspoons
• Salt as needed

To Grind

• Grated Coconut……..1/2 Cup (fresh preferred;  of course,unsweetened)
• Garlic……………………2 Big/ 3 Small
• Shallots…………………2
• Ginger chopped….....1 teaspoon (1 small piece)
• Cumin Powder……....1/4 teaspoon (can use Cumin seeds instead)

For Tempering

• Coconut Oil……………1 Tablespoon
• Mustard Seeds……….1/4 Teaspoon
• Dry Red Chilly....……2 (broken into two)
• Shallots sliced……..…1
• Curry Leaves……….…1 Sprig

Method of Preparation

1. Grind all the ingredients mentioned in the ‘to grind’ section into a smooth paste using ½ Cup Water. Keep it aside till ready to be used.
2. Combine all the ingredients mentioned in the ‘to cook’ section in a ‘Chatti’ (an earthen cooking vessel) or a deep pan. Let it boil on high heat.
3. Once boiled thoroughly, add the ground Coconut mixture and allow it to boil once more. Reduce the heat to medium low and let it continue cooking for 2-3 minutes or until the raw taste of the ground Coconut mixture is gone.
4. Adjust the Salt and the level of gravy at this stage. If you add more Water, let the curry boil once more before switching it off.
5. In another small pan prepare the tempering. Heat Coconut Oil on medium high heat and splutter the Mustard seeds.
6. Add the broken Dry Red Chilly, sliced Shallots and Curry Leaves. Let it fry till the Shallots are golden brown.
7. Switch off the heat and pour the tempering (Oil and all) on top of the prepared Tomato Curry.
8. Mix well and keep the pan closed for 10 minutes before serving it hot with Rice.

Notes:

• The Onion for cooking is sliced a bit big as it should hold its shape once the Curry is done. I like a bit of crispiness to the Onion slices in the prepared Curry. If you don’t prefer that, do slice it thin.
• Don’t cook the Curry until the Tomato mashes up. Some of those Tomato pieces should be present in the Curry without disintegrating.
• This gravy has a tendency to thicken as it cools down. So adjust the thickness accordingly. (Use only boiling Water to dilute the Curry if it went too thick.)

 





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

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