Spicy Stek

Ingrediants :

Under cut of beef 500 gms
Melam Spicy Meat Fry Masala 1 tb. sp
Small Onions 10 Nos
Garlic 6 flakes
Oil 60 ml. (4 tb. sp.)
Curry Leaves 2 springs
Salt - As reqd

Method :

1. Clean and cut undercut into roundles.

2. Flatten with steak hammer or a wooden bat.

3. Mix salt and masala Powder together, apply on the steak and keep aside for one hour.

4. Chop finely garlic and onions.

5. Line Cooking pan with curry leaves. Pour one tb.sp. oil over.

6. Place the steaks, Sprinkle chopped garlic and onions and cook till the steak is soft and dry.

7. Heat remaining oil in a frying pan and fry the steaks. Serve hot.

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Special Beef Curry

Ingrediants:

2 lb cubed beef or veal (small cubes)
3 Red onions, chopped
6 - 8 cloves of garlic
1 1/2 Tablespoon of grated ginger
4 - 5 curry leaves
4 green cardamoms
1 teaspoon black mustard seeds
3 green chillies, slit
2 Tablespoons of Oil
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon freshly ground black pepper
1 1/2 Cups of coconut milk
Fried Onions and chopped fresh coriander leaves for garnishing.
Salt - As reqd

Method :

1. Grind the fresh garlic and ginger together and marinate the cubed meat in this for an hour.

2. Heat the oil, add the cardamom pods, mustard seeds and when they splutter, add the curry leaves, green chillies and finally the chopped onions.

3. Fry the onions until they are golden brown.

4. Add the marinated meat. Brown the meat, continuously stirring for about 10 minutes.

5. Add salt to taste.

6. Mix all the powdered spices in a bowl and add a cup of hot water. Pour this into the frying meat and stir it in.

7. Cover the dish and cook on a simmered flame until you see the oil separate from the meat. If the meat is not tender yet, add a little more hot water, and continue to cover and cook a while longer.

8. Add the coconut milk and let it cook for 5 - 6 minutes. Do not let this boil.

Garnish with 1 tablespoon of fried onions and chopped coriander leaves.

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Pinapple Beef Curry

Ingrediants:

For Raita:

1 cup plain yogurt
1/2 English or hothouse cucumber, grated
1 teaspoon freshly ground black pepper
Pinch of coriander seeds (optional)
1 or 2 sprigs fresh cilantro, for garnish

For Rice:

2 cups basmati white rice or long-grain American rice
1 teaspoon lemon juice

For Curry:

1/4 cup light olive oil
1 pound top sirloin steak,cubed
1/2 teaspoon salt
1 small white onion, diced
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons Madras curry powder (preferably Patak's or Sharwood's), or more to taste
3/4 cup frozen pineapple juice concentrate, thawed, or 1-1/2 cups canned pineapple juice reduced over high heat to 3/4 cup
1 small pineapple, peeled, cored, and diced
3/4 cup beef stock
1/2 cup unsweetened coconut milk

For Garnish:

1/4 cup toasted slivered almonds
12 to 16 fresh cilantro leaves
1/2 cup mango or other fruit chutney

Method :

TO PREPARE RAITA:

1. Place the yogurt in a mixing bowl and add the grated cucumber, pinch of salt, pepper, and coriander.

2. Mix well and chill in the refrigerator.

3. Garnish with the cilantro just before serving.

TO PREPARE RICE:

1. Soak the rice in cold water for 10 minutes.

2. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky.

3. Place the rice in a saucepan with 4 cups of cold water, the salt, and lemon juice; bring to a boil.

4. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for about 7 minutes, or until the water is absorbed; do not stir the rice while it is cooking.

5. Keep warm and fluff with a fork just before serving.

TO PREPARE CURRY:

1. While the rice is soaking and cooking, prepare the curry.

2. Heat the oil in a saucepan or deep, heavy skillet.

3. Season the cubed sirloin with salt, add to the pan, and stir for 5 minutes over medium-high heat, until browned on all sides.

4. Add the onion, garlic, and ginger, and sauté for 1 minute. Stir in the curry powder so that it thoroughly coats all the ingredients and smells toasty and aromatic; sauté for about 1 minute.

5. Add the pineapple juice concentrate, pineapple, stock, and coconut milk, and bring to a boil.

6. Lower the heat to medium and simmer for 5 minutes so that the liquid reduces slightly.

7. Adjust the seasonings and keep warm.


TO SERVE:

Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with the almonds and cilantro, and serve the chutney and raita in bowls on the side.

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Pepper Beef Fry

Ingrediants :

Beef - 1 kg
Chilly powder - 3 tsp
Coriander powder - 2 tsp
Turmeric powder- 1/2 tsp
Masala powder - 1 tsp
Pepper powder - 2 tsp
Ginger(chopped) - 50 gm
Green chillies(sliced) - 5 nos
Onion(crushed) - 50 gm
Onion(sliced) - 50 gm
Coconut(sliced)(Thenga kothu) - 1/4 cup
Curry leaves - A few
Oil - 4 tsp
Salt - As reqd

Method :

1. Cut the beef into small pieces and wash well.

2. Mix meat with ginger, crushed onion, green chillies, curry leaves chilly powder, coriander powder, turmeric powder, masala powder and salt.

3. Pressure cook the meat for 10 mins.

4. It should be cooked only upto 80%.

5. Reduce the flame and cook, till it becomes dry.

6. Heat oil in a pan.

7. Add chopped onions and saute, until they turn brown.

8. Add cooked meat and saute for 10 mins.

9. Add coconut chips and saute again for 10 mins.

10. Add pepper powder and some curry leaves and saute for 5 mins.

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Pepper Beef

Ingrediants :

Beef - 1 kg
(cut into medium size cubes)
Coriander leaves - 1 big bunch
Green chillies - 5 - 8 nos
Whole pepper corns - 15 or 1 tbsp
Poppy seeds(Khashakhasha) - 1/2 tsp
Cinnamon(Karugapatta) powder - 1/2 tsp
Fennel seeds(Perinjeerakam) - 1/4 tsp
Onions(medium) - 3 nos
(finely chopped)
Ginger-garlic paste - 3 tsp
Turmeric powder - 1/2 tsp
Oil - 4 tsp
Salt - As reqd

Method :

1. Marinate beef for 15 mins by adding 1 tsp of ginger & garlic paste, turmeric powder and salt.

2. Pressure cook it until meat is tender with just enough water for it cook.

3. Grind together coriander, green chillies, poppy seeds, cinnamon powder, fennel seeds & whole pepper to a thick fine paste.

4. Heat the oil in a non stick wok. Add the chopped onion and fry till light brown. Add the remaining ginger-garlic paste and saute for 2 mins. Add ground paste and fry until the oil settles on top.

5. Add salt accordingly. Add the cooked beef and mix thoroughly.

6.Reduce flame, cover the wok and leave it for 10 mins and remove from flame.

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Malabar Beef

Ingrediants :

1 1/2 lbs. boneless, well-marbled chuck steak, cut into 3/4''cubes
4 tsp. ground coriander seeds
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. fennel seeds, ground with a mortar and pestle
1/4 tsp. turmeric
1 1/4 tsp.salt
2 tbsp. vegetable oil
2 tbsp. ghee
1'' piece cinnamon stick
3 cloves
18 curry leaves
2 medium yellow onions, peeled and thinly sliced
3/4'' piece fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
1/2 tsp. fresh lime juice

Method :

1. Put beef, coriander, cumin, cayenne, fennel, turmeric, salt, and 1 cup water in a medium pot, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until meat is cooked through, 15 minutes. Remove pot from heat, uncover, and set aside.

2. Heat oil and ghee in a medium skillet over medium-high heat. Add cinnamon and cloves, and fry until fragrant, about 2 minutes. Carefully add curry leaves (the leaves will spatter when they hit the hot oil), and after they have spattered for a few seconds, add onions, and sauté until lightly browned, about 7 minutes. Reduce heat to medium, add ginger, garlic, and chiles, and cook, stirring frequently, until onions are well browned, about 20 minutes longer.

3. Set aside 1/4 cup of the cooking liquid from the meat, then add meat and remaining liquid from pot to the skillet, and cook, stirring frequently, until liquid

4. reduces to a thick sauce that coats the meat and the meat is tender with some chew, 20–30 minutes. (Add a little of the reserved cooking liquid if sauce thickens before meat is cooked.) Remove skillet from heat, and add lime juice and a little more salt, if you like

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Beef Thoran

Ingrediants:

Beef - 1/2 kg
Coriander powder - 1 tsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garlic pods - 3 nos
Ginger - 1 small piece
Cinnamon(Karugapatta) - 1 small piece
Cloves(Grambu) - 2 nos
Cardamom(Elakka) - 1 no
Nutmeg(Jathikka) - 1 small piece
Vinegar - 1 tbsp
Salt - As reqd
Grated coconut - 1 cup
Cumin seeds(Jeerakam) - 1/2 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Onions(chopped) - 1/2 cup
Green chillies(chopped) - 2 tsp
Ginger(chopped) - 1 tsp
Curry leaves - A sprig

Method :

1. Cut meat into small pieces after removing fibres and fat.

2. Grind the coriander, chilli, turmeric, pepper, garlic, ginger, cinnamon, cloves, cardamom and nutmeg.

3. Mix the masala paste, meat, vinegar and salt and cook till it becomes very soft and the water is all absorbed.

4. Mince the meat in mincer or crush the meat and shred it.

5. Grind cumin seeds and crush coconut.

6. Heat 1/4 cup oil in a pan.

7. Add mustard seeds and when they splutter, add onions followed by green chillies , ginger, curry leaves, cumin seeds and crushed coconut.

8. Mix the prepared meat and stir until the water is absorbed.

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Beef Puffs

Ingrediants :

Pastry puffsheets - 2 nos
Beef(ground) - 1 lb
Green chillies - 2 nos
Garlic pods - 4 nos
Ginger - 1 piece
Red onion - 1/2 of one
Garam masala - 1/2 tsp
Cooking oil - 1 tsp
Salt - As reqd

Method :

1. Heat oil in a pan.

2. Place the ground beef in it.

3. Add the remaining ingredients(except for puffsheets) along with salt and allow it to fry for 5 mins on a medium heat.

4. When done, remove from fire and keep aside.

5. Take puffs pastry sheets and roll them a little with the rolling pin.

6. Cut them into four X four inches square pieces.

7. Place the stuffing on one half of the sheet and fold the remaining half back.

8. Take a little amount of water and press both the ends of stuffed puffs.

9. Repeat the procedure for the remaining stuffing.

10. Place in the oven at 350 degrees for 10 - 15 mins or till light brown and crispy.

11. Add some ghee or butter on top of it(optional).

Serve with tomato ketchup.

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Beef Fry

Ingrediants:

Beef - ½ kg.
Onions - 2 large
Chilli powder - 3 tsp.
Coriander powder - 2-1/2 tsp.
Jeera powder - 1 tsp.
Pepper powder - 2 tsp.
Ginger - 1 inch piece
Garlic - 8 cloves
Cinnamon 2 - 1 inch pieces
Cloves - 8-10
Vinegar - 3 tsp.
Curry leaves
Salt to taste
Coconut oil to fry

Method :

1. Clean and cut the beef into small pieces.

2. Pound the whole spices and keep aside.

3. Mix the other spice powders with salt and vinegar.

4. Chop ginger and garlic into small pieces and mix all these with the beef, adding vinegar.

5. Keep aside for a while.

6. Slice onions fine and fry till brown.

7. Drain and keep aside.Pressure cook the marinated beef till tender.

8.Heat oil, put in shredded curry leaves and then pour in the meat with the remaining gravy.

9. Add fried onions and fry well till dry.

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Beef Cutlet

Ingrediants :

500 gms beef, minced.
500 gms potatoes.
3 onions, chopped.
1 small piece ginger, chopped.
2 cloves garlic, chopped.
2 green chillies, chopped.
½ cup chopped coriander leaves.
1 tsp garam Masala.
2 eggs, beaten.
1 cup breadcrumbs.
Oil, to fry.
Salt & pepper to taste.

Method :

1. Cook mince with chopped garlic, ginger And chilli.

2. Add salt and pepper to taste And keep aside.

3. Boil potatoes and once cool, mash well.

4. Heat two tbsp oil in a pan, and saute onion.

5. Then add garam masal, mashed Potatoes, mince and coriander leaves.

6. Mix well and remove from fire.

7. Make small balls of the mixture and Flatten then.

8. Dip in beaten egg and pat in Breadcrumbs.

9. Deep-fry. Serve hot with tomato sauce.

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Beef Curry

Ingrediants :

Beef - 1 kg
Dry red chillies(Kollamulaku) - 8 nos
Coriander seeds - 3 tsp
Black Pepper - 1 tsp
Cinnamon(Karugapatta)(small) - 2 pieces
Cloves(Grambu)- 4 nos
Cumin seeds(Jeerakam) - 1 tsp
Pearl onions(Kunjulli) - 1 cup
Onions(big) - 2 nos
Garlic pods(small) - 10 nos
Ginger - 1 big piece
Green chillies - 2 nos
Tomatoes - 2 nos
Turmeric powder - 1/2 tsp
Coconut oil - As reqd
Salt - As reqd
Curry leaves - 1 stem
Coriander leaves - 2 stem

Method :

1. Heat oil in a frying pan.

2. Fry the dry red chillies and keep aside.

3. Fry coriander seeds, till its aroma comes out and keep aside.

4. Fry black pepper, cinnamon sticks, cloves and cumin seeds together and set aside.

5. Stir fry pearl onions, till they turn brown.

6. Blend all these fried ingredients in a mixer grinder.

7. Pressure cook chopped beef with turmeric powder, salt and the blended mixture.

8. Stir fry onions in the pan, till brown followed by green chillies,

9. crushed garlic and ginger and chopped tomatoes.

10. Add these to the cooked beef and boil well.

11. When the curry turns brown, turn off the flame.

12. Garnish with curry leaves, coriander leaves and a spoon of coconut oil.

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