Beef Mappas

Beef Mappas

Ingredients:-

To marinate Beef

Bowl 1

Beef - 1 kg
Ginger-garlic paste
Salt to taste
Vinegar - 1 tbsp ( optional)
Crushed black pepper - 1/2 tea spoon
curry leaves
Potato - 2 medium cut into small cubes

oil - 2 table spoon

Onion - 2 medium sliced

Ginger-garlic paste -1 tbsp 

Green chilli - 4

Crushed black pepper - 1/2 tea spoon 

Turmeric powder- 1/4 tea spoon

Coriander powder - 1 tbsp

Garam Masala - 1 tea spoon
Whole cloves-4 , cinnamon-1 and bay leaf - 1

Salt to taste

Coconut milk (thin)- 1 cup

Coconut milk (thick)- 1/2 cup

Method :-

Cut the beef into small cubes

Marinate the beef cubes with all the ingredients in Bowl 1 keep it aside for two hours or you can refrigerate up to 24 hours

Pressure cook this with curry leaves and very little water for 3- 4 whistles or until cooked
Heat oil and add onions,ggp,green chilly and curry leaves.Saute for 3-4 minutes in medium flame .Add Crushed black pepper ,coriander powder,turmeric powder,garam masala and salt .Saute it for a minute

Now add cooked beef and potato cubes and cook it in "eda paal"- thin coconut milk and whole masala ,till the potato is tender to fork ,for  like 15-20 minutes
Reduce the heat and add "thala paal"-thick cocunut milk and simmer for 2-3 minutes
Mix it well and remove it from fire.

Decorate it with curry leaves and Enjoy it with Appam...

(Source: Sarah Naveen)

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Nadan Beef - Potato Curry

Nadan Beef - Potato Curry 

Ingredients:-

Beef - 1 kg ( I used stew meat)

Bowl 1 :-To marinate Beef

Red chilli powder - 1 to 1.5 tea spoon

Turmeric powder - 1/4 tea spoon

Garam Masala(Homemade) - 1 tea spoon

Lightly crush - 3 cloves of garlic , a small piece of ginger and 1/2 to 1 tea spoon black pepper ,in a mortar and pestle.

Salt to taste

Vinegar - 1 to 1.5 tea spoon

To saute :-( Increase or decrease the spices and powders as per your tolerance)

Oil - 2 -3 table spoons

Fennel seeds - a large pinch

1 cinnamon stick , 3-4 cloves , 1 bay leaf , 2-3 cardamom and a handful of curry leaves

Onion finely chopped - 2 medium or shallots chopped 1 cup

Garlic chopped - 4-5 cloves

Ginger chopped - 2 cm piece

Green chili chopped - 1or 2

Coconut cuts ( thenga kothu) - 1/2 cup

Tomato chopped - 1 small

Red chili powder -  1 tablespoon

Coriander powder - 1.5 to 2 tablespoon or as per your taste level.

Garam masala( Homemade) - 1/2 to 1 tea spoon

Potato - 2 medium peeled and diced

Water - 2-3 cups

Black pepper - 1/2 tea spoon , lightly crushed

(An update :- A friend of mine made this  and made a suggestion to increase the qty of chili and coriander powder . he added 2 tablespoons of red chili powder( marinated with 1 tablespoon and added while sauteeing one tablespoon) and 3 tablespoons of coriander powder in total . so if you are that spice loving person, use these measurements. Thanks Sarah for the tip :) )

Method:-

Clean and cut the beef into 1 inch pieces. Rinse well , till the water runs clear .

Marinate the beef cubes with all the ingredients in Bowl 1 and keep aside for at least 30 minutes. If keeping for more time , refrigerate it.

1) Heat oil in an  cooking pot that can be used in oven also ( for baking) or any heavy cooking pot or     claypot ( for stove top method) or pressure cooker ( a le creuset cast iron enameled pan or martha stewarts' works best for making in oven and stove top)

2 ) Add fennel seeds , whole spices and curry leaves, fry for a minute or two.

3 ) Add chopped onion and saute for 5-7 minutes , add ginger and garlic and saute till brown.

4 ) Slide in coconut cuts and fry for a couple of minutes and add chopped tomato and saute for 2 minutes.

5 ) Add chilli , coriander and garam masala powder ,and the marinated beef ,cubed potato, combine everything well and saute for 3-5 minutes.

6) Add 2 to 3 cups of water( depends on your cooking pot) , bring to boil and let it stand on medium flame for 10 minutes.

Stove top method :- Let it cook covered for 1 hour in a low-medium flame , giving one or two occasional stir.Uncover it check water and add more if needed and add 1/2 tea spoon crushed black pepper.

Cook it again for another 30-45 minutes in low flame, checking in between for salt and water. Remove from heat and let stand covered for 15 minutes before serving!

Pressure cooker method:- Add only a cup of water or less and pressure cook for 3-4 whistles or more depending on your cooker. Uncover it , add pepper , salt and water if needed and cook on low flame for another 20-30 minutes .

Oven method:- Preheat oven to 350 degree F , while you start cooking.

Increase the temperature to 375 degree F .After boiling for 10 minutes in Step 6 , transfer the oven proof cooking pot to the oven and cook covered for 1 hour ..( Don't forget to cover it with the lid).After 1 hour take it out , give a salt check , add 1/2 tea spoon crushed black pepper , add 1 more cup of water if needed and return to the oven and bake for another 30 minutes or until its is soft . Remove from oven and let stand for another 15 minutes before serving.

Notes:- 

• Know the strength of your gas flame , before making this and adjust the cooking time thus!
• Using heavy bottomed cooking vessel is very important for slow cooking , else the water will be  absorbed fast.
• Check for water in between to avoid curry sticking to the bottom!
• I made in a cast iron cooking pot or Dutch oven which can be used both in oven and stove top!
• Add spices as per your taste and the recipe calls for medium spicy beef curry.
• Those who cant handle the heat , substitute chilli powder with kashmiri chilli powder or paprika

(Source: Sarah Naveen)

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Kaduku Manga Achar / Kerala Mango Pickle

Ingredients:-

Raw Mango / Green Mango - 1/2 kg ( or 1 large mango )
Salt - 1/4 tea spoon
Gingelly oil / nalenna / sesame oil - 2 table spoon + 2 table spoon
Mustard seeds - 1 tea spoon
Fenugreek seeds - 1/2 tea spoon
Garlic sliced - 6-7 cloves or 1 whole pod( i add a lot , since i love the bite of it )
Ginger julienned - a thumb sized piece( adjust ginger n garlic as per your choice)
Green chili chopped - 2
Curry leaves - a handful
Turmeric powder - 1/8 teas poon
Red chilli powder -1.5 to 2 table spoon ( I add more than 2 table spoon , add as per your heat level)
Kaayam /hing - a large pinch
Vinegar 2 tea spoon ( optional)
Salt to taste

Directions :-

Clean and cut the mango into small pieces with the skin.

Add salt and combine well. Keep it a jar overnight or for a day or two.( This step is optional , but i do it all the time ) ...When you are ready to make the pickle -

Heat 2 table spoon of gingelly oil ( i use idayam nalenna) in a pan and add mustard seeds. When they pop up add fenugreek seeds ( or you can use 1/8 th tea spoon powdered fenugreek at the end) and curry leaves.

Add sliced garlic, ginger and green chiles and saute till the raw smell disappears.
Make a paste with red chili powder by adding some water and add to the pan , or you can add directly as powder.

Then add turmeric powder and combine well. Add 1/4 cup hot water and bring to boil. Simmer till it is thick.

Switch off the flame and add Hing/ kaayam and if you are using fenugreek powder add now.

Add the mango pieces when it is still hot and mix well. You can add vinegar if you are using .

Leave it in the pan for couple of hours and then transfer to a glass jar with tight lid.

Heat 2 table spoon of gingelly oil and add to the pickle. ( i love it be oily ). You can keep it outside for a couple of days and refrigerate it to last long.

Notes:-

As i have already said , this is a family recipe , and it may not be the way you make it .
I add a lot of ginger and garlic in pickles , just because we love it and its really good for your health. I love my pickle to be spicy , and add spices as per your taste level .

(Source: Sarah Naveen)

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Kerala Beef Pickle - Irachi Achar ( Dry version)

Kerala Style Beef Pickle

Ingredients:-

Bowl 1
Beef - 1/2 kg ( I prefer stew meat )
Meat Masala - 1/2 tea spoon
Turmeric - a generous pinch
Ginger - Garlic paste - 1/2 to 1 tea spoon
Vinegar - 1/2 tea spoon
Salt to taste

To fry meat

Oil - 2 tablespoon

To make masala

Gingelly oil / Sesame oil - 2-3 tablespoon
Mustard seeds - 1/2 tea spoon
Fenugreek seeds - a large pinch
Curry leaves - lots
Garlic chopped - 10 cloves
Ginger sliced - a thumb sized piece ( adjust ginger and garlic as per ur likes)
Green chili chopped - 3-4
Kashmiri Red chili powder - 1.5 tablespoon( if using hot chili powder 1 or 2 tea spoons would be enough)
Vinegar - 1 -2 tablespoons ( add more if you like more, I prefer 2 tablespoons of the normal white distilled one or red wine vinegar)
Whole Black peppercorns - 1 tea spoon
Garam masala - a pinch
Salt to taste

Method :-

Clean and cut the beef into bite sized pieces. Marinate with all in Bowl 1 and keep aside for 20-30 minutes. Pressure cook in a medium flame with 2 tablespoons of water , for 2-3 whistles or until done.

Drain in a colander and reserve the stock( 1/2 cup maximum)

Heat 2 tablespoons of any cooking oil in a non-stick pan and fry the beef pieces till brown.

Meanwhile , heat 2-3 tablespoons of gingelly oil in a pan and add mustard seeds. When they pop up add fenugreek seeds , fry for 10 seconds , followed by curry leaves, garlic, ginger and green chilies. Fry till the raw smell is gone. I love them to be a bit crunchy.

Make a paste with 1 tablespoon of reserved stock , vinegar and red chili powder and add to the pan and fry till the oil separates. Add the remaining stock , bring to boil and add the fried beef pieces along with any oil in the pan . Crush the whole black peppercorns in a mortar and pestle and add to the pan , along with a pinch of garam masala. Simmer for a couple of minutes , stirring often , till it is thick or dry as you like it . Let cool , transfer to clean glass jars and keep in cool dark place or in the fridge.

Notes:-

For more shelf life add more vinegar ( i say not more than 1/4 cup ), & 2 more tbsp of sesame oil.

I don't add coriander powder or shallots to any of the pickles ; it tastes different the next day.

In hot and humid area , better keep this dry version in fridge.

To make gravy , increase the vinegar and stock qty .

Instead pf pressure cooking and frying the meat, you can bake it @ 375 degree for an hour or more and proceed with the process

(Source: Sarah, Vazhayila)

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Lentil + Banana Blossom Stir fry - ചുണ്ടും പരിപ്പും തോരന്‍

Chundum Parippum Thoran - Lentil + Banana Blossom Stir fry

Recipe for nadan vazhachundu - thovara parippu thoran

Serves - 4

Total cooking time - 30 minutes

Ingredients:-

Vazha Chundu / Banana Blossoms - 1 medium

Oil - 1 tea spoon

Yellow Lentils - 1/2 cup

Oil - 1 tablespoon

Salt to taste

Mustard seeds - 1/2 tea spoon

Curry leaves

Shallots chopped - 4

Green chili chopped - 4-5

Garlic chopped - 2 cloves (optional)

Ginger chopped - a small piece (optional)
Turmeric - a pinch

Salt to taste

Bowl - 1

Grated coconut - 1 cup

a pinch of cumin 

a pinch of turmeric

Directions :-
Clean, rinse and soak yellow lentils for at least 2 hours , drain and cook with a pinch of salt and just enough water and keep aside. Clean and remove the outer layers of the banana flower until you get the heart . I smear a lil oil on my hand, knife and the flower and remove the thread kind of thing as I mince it . Put it in a bowl of water and wash well.

Heat 1 tablespoon of oil in a pan and add mustard seeds , when it splutters add curry leaves , chopped shallots , green chili , ginger and garlic and saute till the raw smell disappears. Add a pinch of turmeric the minced blossoms , salt to taste and saute for a minute.Sprinkle 2 tablespoons of water , keep everything to the center of the pan and cook covered for 3-5 minutes in a medium flame.

Crush all in Bowl - 1 lightly in a food processor or mixie and add to the pan along with the cooked lentils. Combine everything well , simmer for 4-5 minutes , stirring often until it is done and dry.

(Source: Sarah, Vazhayila)

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Kuttanadan Meen curry - Country style Red Hot Fish curry

Ammachi's special Kuttanadan Meen curry( Nadan Meen vevichathu ) 

Serves - 4-6

Total cooking time :- 30 minutes

Ingredients:-

Fish - 3/4 - 1 kg

Tamarind(Kudampuli) - 4 medium pieces

Salt to taste

Coconut oil - 2 tablespoon

Mustard seeds - 1/2 tsp

Fenugreek seeds - a large pinch

Bowl 1

Curry leaves - 7-8

Shallots - 10 nos chopped

Garlic chopped - 6-7 cloves

Ginger chopped - an inch piece

Green chilly - 2-3 slit slightly

Bowl 2

(Kashmiri) Red chilly powder - 1 - 2 table spoon( if u r using hot chili powder , use as per ur tolerance level , I sometimes add up to 3 tablespoons of Kashmiri red chilli powder)

Coriander powder - 1/2 to 1 tea spoon( optional, I prefer not to add this if you are keeping this for more than a day )

Turmeric Powder - 1/4 tsp

Method :-

Clean and cut the fish into medium size pieces.

Soak Kudampuli in a cup of warm water  and keep it aside

In medium heat , heat oil in a wide mouthed pan or manchatti( clay pot) and add mustard seeds.When the mustard seeds start to splutter add fenugreek seeds , fry for 10 seconds .

Add all ingredients in Bowl 1 and saute till the raw smell disappears.

Make a paste with all ingredients in Bowl 2 adding 3-4 tablespoons of water; add to the pan and fry on a low heat till the oil separates. ( grandma says when u cough you know its done )

Add the soaked Kudampuli and water and if you want add 1/2 more cup water .Bring it to boil Add the Fish pieces and cook on a medium heat till the fish is cooked( around 20 minutes) and the gravy is thick . Remove from heat

Let it stand covered for 30 minutes for all the flavors to blend in , before you serve

(Source: Sarah, Vazhayila)

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