Beef varattiyath and neru pathiri....
Ingredients
For cooking:
Beef Cubes -1/2 kg
Onion-1/2 of a medium sized one sliced
Small green chillies -2-5
Ginger -2 inch long piece
Garlic -5 cloves
Tomato - 1 small one chopped
Turmeric powder - 1 tsp
Roasted Coriander powder - 2 tbsp
Red chili powder -1 1/2 tsp( use less if u want it less spicy)
Kashmiri Red Chili Powder-1 tsp
Black pepper powder - 1 tsp
Fennel powder -3/4 tsp
Curry leaves, coriander leaves - A handful of each, washed and chopped
Salt to taste
For Tempering:
Any oil - 3 tbsp (coconut oil tastes the best)
Onions - 1 medium one, thinly sliced
Shallots -10 peeled and sliced
Green Chilies- 2-3 slit vertically
Curry Leaves- as much as u like
Preparation:
Clean and cut the beef into small pieces. Grind ginger, green chillies and garlic into a paste ( mince it very fine with ammikallu, as most of us does from kerala) and mix it with the beef. Keep the beef marinated aside for a while, at least half hour.
Pressure cook the meat. Place the marinated meat, the half onion, tomato, ginger-green chili paste and the rest of the ingredients including the leaves in the cooker on high heat for 5 minutes and then place the lid and allow it come to the first whistle. Lower the heat to minimum and cook for five minutes. Cool down, open the cooker and check and cook again if its not done. If you are using a pressure cooker, no need to add water at any stage. There will be excess water in the meat to cook itself.
Heat the coconut oil ( best in taste) in a non-stick pan and add the curry leaves. Then add the slit green chilies and sliced onions and shallots. Add coconut cut pieces and fresh garlic slices too if you like. The coconut cuts really add to the taste. Saute the shallots and onions till wilted. Add the meat with the remaining gravy. Saute on medium heat till semi-dry and still moist. Not fully dried.
Ingredients
For cooking:
Beef Cubes -1/2 kg
Onion-1/2 of a medium sized one sliced
Small green chillies -2-5
Ginger -2 inch long piece
Garlic -5 cloves
Tomato - 1 small one chopped
Turmeric powder - 1 tsp
Roasted Coriander powder - 2 tbsp
Red chili powder -1 1/2 tsp( use less if u want it less spicy)
Kashmiri Red Chili Powder-1 tsp
Black pepper powder - 1 tsp
Fennel powder -3/4 tsp
Curry leaves, coriander leaves - A handful of each, washed and chopped
Salt to taste
For Tempering:
Any oil - 3 tbsp (coconut oil tastes the best)
Onions - 1 medium one, thinly sliced
Shallots -10 peeled and sliced
Green Chilies- 2-3 slit vertically
Curry Leaves- as much as u like
Preparation:
Clean and cut the beef into small pieces. Grind ginger, green chillies and garlic into a paste ( mince it very fine with ammikallu, as most of us does from kerala) and mix it with the beef. Keep the beef marinated aside for a while, at least half hour.
Pressure cook the meat. Place the marinated meat, the half onion, tomato, ginger-green chili paste and the rest of the ingredients including the leaves in the cooker on high heat for 5 minutes and then place the lid and allow it come to the first whistle. Lower the heat to minimum and cook for five minutes. Cool down, open the cooker and check and cook again if its not done. If you are using a pressure cooker, no need to add water at any stage. There will be excess water in the meat to cook itself.
Heat the coconut oil ( best in taste) in a non-stick pan and add the curry leaves. Then add the slit green chilies and sliced onions and shallots. Add coconut cut pieces and fresh garlic slices too if you like. The coconut cuts really add to the taste. Saute the shallots and onions till wilted. Add the meat with the remaining gravy. Saute on medium heat till semi-dry and still moist. Not fully dried.
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