Beef Keema Fry

Ingredients
1. Beef                - 500g
2. Pepper powder - 1/2tsp
3. Turmeric powder - 1/8tsp
4. Chilly powder - 2tsp
5. Coriander powder - 4tsp
6. Fennel powder - 1/2tsp
7. Salt - to taste
8. Ginger - 1small piece
9. Garlic - 10 pods
10. Curry leaves - as required
11. Oil - 1 tbsp

Preparation
1. Clean beef and mix the ingredients from 1 to 9 and pressure cook.
2. Mince the cooked meat.
3. Heat oil in a non stick pan.
4. Add sliced ginger and garlic and sauté for 3 minutes
5. Add minced beef and sauté for 15 minutes.
6. Add curry leaves and sauté for 3minutes.
7. Serve it with rice and moru curry.

Vegetable upma

Ingredients
1.Fried Semolina(Rava) - 1 cup
2.Onion - 1 (Sliced)
3.Ginger - A small piece (chopped)
4.Green chilly – 1 (split in to two)
5.Salt - 1 tsp
6.Oil – 1 tsp
7.Beans - 3 nos (Thinly chopped)
8.Grean peas - 10 nos
9.Cauliflower florets - 5 nos (Small pieces)
10.Carrot - 1 no ((Small pieces)
11.Curry leaf - 1 stalk
12.Mustard seeds – 1/8 tsp
13.Water – 2 ½ cup

Preparation
1.Heat oil in a non stick pan.
2.Add mustard seeds.
3.When they pop, add chopped ginger , green chilly and sliced onion.
4.When the onion turns golden brown, add the vegetables and curry leaves and saute for 5 minutes.
5.Add salt and ½ cup water and cook the vegetables.
6.Add 2 cups of water to the cooked vegetables.
7.Add fried semolina slowly and stir continuously for 5minutes to mix everything properly.
8.Cover with the lid and turn off the stove.
9.Keep it covered for 10 minutes.
10.Serve with pickle or kadala curry.

Prawns Tomato pickle

Ingredients

1.    Prawns – 500g

2.    Chilly powder – 1 tsp

3.    Turmeric powder – ½ tsp

4.    Kudumpuli(Garcinia/Kokum/Gambooge)-4-5 small pieces

5.    Water – 1 cup

6.    Vegetable oil – 2 tbsp

7.    Ginger -3 tbsp (chopped and grinded coarsely)

8.    Garlic - 3 tbsp (chopped and grinded coarsely)

9.    Green chilly – 2 nos (split into two)

10.  Chilly powder – 3 tsp

11.  Asafetida powder – ¼ tsp

12.  Fenugreek powder – ¾ tsp

13.  Salt - to taste

14.  Tomato – 750g(Sliced)

15.  Curry leaves - a lot

Preparation

1.    Cook the ingredients from 1-4 adding enough salt and  water .

2.    Keep aside the cooked prawns.

3.    Heat 2 tbsp oil in a non stick pan.

4.    Add cooked prawns and fry for 10 mins

5.    Remove the prawns from oil and keep it aside.

6.    Add ginger, garlic and green chilly to the remaining oil and stir for 5 minutes

7.    Add the ingredients from 10 – 12 and stir for one minute.

8.    Add tomato and stir till the tomato got fully smashed.

9.    Add the fried prawns and curry leaves and stir for 5 mins.

10.  Adjust the salt.

11.  Keep in refrigerator.

Chakka kuru Uppu manga Chemmeen curry

Ingredients
1. Chemmeen(Prawns) – 250g
2. Uppu manga (Mango in brine) – 2 nos (sliced)
3. Kudampuli(Garcinia/Kokum/Gambooge)-3-4 small pieces
Kudampuli helps to promote digestion.
4. Chakka kuru(Jack fruit seed) – 50g (Cleaned and sliced)
5. Shallots – 5nos (sliced)
6. Ginger – 2tsp chopped and grinded coarsely
7. Garlic – 2tsp chopped and grinded coarsely
8. Green chilly – 1 no (split into two)
9. Chilly powder – 3 tsp
10. Turmeric powder – ¼ tsp
11. Coconut milk – 1 cup
12. Fenugreek powder – ¼ tsp
13. Coconut oil – 1 tsp
14. Water – 11/2 cup
15. Salt – to taste

For seasoning
16. Curry leaves – a lot
17. Shallots – 2 nos (sliced)
18. Coconut oil – 2tsp

Preparation
1. Soak Kudumpuli in water after cleaning it.

2. Pressure cook chakkakuru with little turmeric powder and salt.

3. Mix the ingredients from 4 to 10 in 1 tsp coconut oil along with prawns and few curry leaves.

4. Add kudumpuli water, kudumpuli and salt to the above mix.

5. Allow the prawns to cook.

6. Add uppu manga slices and cook for 5 mins.

7. Add coconut milk and mix well

8. Remove from heat and add fenugreek powder.

9. Heat 2 tsp oil in a deep pan.

10. Sauté shallots until it becomes brown

11. Add curry leaves and pour the mix to the prawns curry and serve with plain rice.

Koottu Curry

Ingredients
Bengal gram -1/2 cup
Raw banana - 1 no
Snake gourd- 100 gm
Turmeric powder - 1/4 tsp
Salt - As reqd
Coconut(grated) - 1 cup
Pepper - A few
Red chilly powder - 1/2 tsp
Garlic pods - 1 nos
Curry leaves - A few
For seasoning:
Coconut oil - 2 tbsp
Mustard seeds - A pinch
Dry red chilly(Kollamulaku) - 1 no
Curry leaf - 1 stalk
Coconut(grated) - 4 tbsp

Preparation
1. Cook the Bengal gram with water and turmeric powder


2. Cook the vegetables with salt and turmeric powder.

3. Heat a tsp of coconut oil in a pan.

4. Fry the grated coconut.

5. When it turns light brown, add the rest of the ingredients and fry for a while.

6. Grind them together into a coarse paste.

7. Add the cooked Bengal gram and the ground paste into the vegetables and allow to boil.

8. Mix well and remove from fire.

9. Heat coconut oil in a kadai or a pan.

10. Add mustard seeds, curry leaves and red chilly.

11. When it begins to splutter, add the grated coconut and fry it until golden brown.

12. Add the seasoning into the curry and mix well.

Beef Roast

Ingredients
1. Beef(Small Pieces) - 1 kg
2. Fennel - ½ tsp
3. Cardamom - 2 nos
4. Cinnamon Stick - 1 inch
5. Mace spice - 1 strand
6. Star aniseed - 1 petal of a seed
7. Cloves - 6 nos
8. Jeerakam - ¼ tsp

9. Chilli powder - 4 tsp
10. Coriander powder - 5 tsp
11. Fenugreek powder - 1/8tsp
12. Asafoetida powder - 1/8tsp
13. Pepper powder - 3/4tsp
14. Turmeric powder - 1 tsp
15. Lemon juice - 1 tsp

16. Onion or Shallots(finely sliced) - 1/2kg (Shallots is best)
17. Ginger - 2 tsp chopped and grinded coarsely
18. Garlic (20-22 pods) - 2 tsp chopped and grinded coarsely
19. Green Chilly(large) - 3 nos Split into two
20. Tomato - 1 no: chopped
21. Curry leaves - a lot
22. Coconut slices - 20-25 small slices
23. Coconut oil - 2 Tbsp and 1 tsp
24. Salt - to taste
25. Mustard - 1/2 tsp
26. Water(if required) - 1 cup
Preparation
1. Heat a pan and fry the ingredients from 2 to 8 and keep aside

2. Now fry the ingredients from 9-13.

3. Grind the fried ingredients with turmeric powder to make masala.

4. Marinate the beef with the masala, lemon juice and salt for 1 hr.

5. Heat the coconut oil in a pressure cooker and add Mustard

6. Then fry coconut slices till they turn light brown.

7. Add sliced onion or shallots and sauté till they turn pink

8. Add ginger and garlic to the sauted onion and sauté till the mixture turn dark brown.

9. Add curry leaves and chopped tomato and sauté till the tomato got mixed properly with the mixture.

10. Add the marinated beef to the mixture, pour water and stir well.

11. Allow the meat to cook.

12. Once the meat is cooked, heat 1 tsp of coconut oil in a pan and sauté the curry leaves

13. Add the sauted curry leaves to the cooked meat and mix well.