Kerala Style Beef Roast

 

Ingredients

Beef – 1 kg
Coriander powder -2 tsp
Chilly powder - 1 tsp
Turmeric powder – ¼ tsp
Pepper powder – ¼ tsp
Fennel seeds – ¼ tsp
Crushed garlic – 1 tsp
Chopped ginger -1 tsp
Sliced shallots -7 nos
Cloves -5 nos
Cinnamon -2 pieces
Lime Juice – 1 or 2 tsp
Salt to taste
Onion- 1
Dried red chillies -2 (crushed)
Curry leaves -2 stalks

Directions

1. Cut the beef into small pieces. Marinate the beef with coriander powder, chilly powder, turmeric powder, powdered fennel seeds, crushed garlic, chopped ginger, shallots, cloves, cinnamon, lime juice and salt.
2. Cook the marinated beef with little water in the pressure cooker for 15 minutes.
3. If the beef is cooked, drain the excess water.
4. Heat oil in a pan and sauté the chopped onion, crushed dried redchillies and curry leaves for a few minutes and add the beef and pepper powder. Roast it well.

MUTTON STEW

Mutton Stew

Ingredients

Mutton – ½ kg /1 lb
Potatoes - 2 (large)
Onion - 1 (large)
Tomato - 1
Green Chillies - 3
Ginger – 10 grams
Cinnamon - 1 big piece
Cloves – 2
Vegetable oil -2 tsp
Coconut – 1
Curry leaves
Salt to taste

Directions

1. Peel and quarter potatoes. Peel and slice onion and ginger. Slit the green chillies.
2. Make three extractions of coconut milk
3. Heat a pan, pour 2 tsp oil,add cinnamon,cloves, sliced onion, ginger and chilies. Cook it on a medium flame till the onion turns glassy.
4. Add the chopped tomatoes and cook it till it is totally mashed.
5. Add the potatoes,mutton pieces,the third extraction of coconut milk and cook it till the mutton and potatoes are done. Add salt to taste.
6. Add the second extraction of coconut milk and bring to boil.
7. Add the first extraction of coconut milk. Bring to boil and remove from flame.
8. Garnish with curryleaves and serve hot.

KOORKA STIR FRY

Koorka Stir Fry
(Chinese Potato Stir Fry)

Ingredients

Chinese potato (steamed) - 3 cups
Pearl onions (sliced thin) - 6 nos

Red Chilly powder - 1tsp
Turmeric Powder - 1/2 tsp
Garlic cloves - 3 or 4
Salt to taste
Curry leaves - few
Cooking oil - 2 tbsp

Directions

 1. Slice the steamed Chinese potato into halves
 2. Heat oil in a pan. Put curry leaves, sliced onions and garlic and sauté it till onions are tender.
 3. Add red chilly powder and turmeric powder.
 4. Then add the sliced Chinese potato and sprinkle little water and stir it well. Add salt to taste.
 5. Stir fry till the Chinese potato turn little crisp.
 6. Serve it hot with rice as side dish.
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TANDOORI CHICKEN

Tandoori Chicken

Ingredients

Bone-in chicken thighs -3 lbs
Plain yoghurt- 1/2 cup
Fresh lemon juice - 2tbsp
Garlic (fresh, minced) -2 tbsp.
Ginger(peeled and minced)- 2 tbsp
Paprika - 1tbsp
Ground cumin - 2tsp
Ground coriander - 2tsp
Turmeric powder - 1/2tsp
Ground cinnamon - 1/2tsp
Cayenne pepper- 1/2tsp
Cardamom powder - 1/4tsp
Freshly ground black pepper - 1tsp
Vegetable oil - 2 tbsp(more for grilling)
Salt to taste

Instructions

1. Add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom to a medium pan.
2. Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes.
3. In a large mixing bowl whisk together the plain yoghurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper.
4. Add chicken thighs and toss well in mixture to coat evenly.
5. Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
6. Preheat a grill over medium-high heat to about 425 degrees.
7. Clean grill grates and brush with oil.
8. Grill chicken about 10 - 12 minutes per side for bone-in thighs till it is done(165 degrees in the  center near the bone) 
9. Serve hot.

VEGETABLE RICE

Vegetable Rice

Ingredients

Basmati Rice - 1 cup

Onion (diced finely) - 1/2 cup 

Carrots(diced finely) - 1/2 cup
Celery (diced finely) - 1/2 cup
Parsley(chopped) - 1 tbsp
Pepper powder - 1 tsp
Garam masala powder - 1/4 tsp
Salt to taste
Vegetable oil


Directions

1. Heat oil in a medium sized sauce pan. Add the onions, carrots and celery and cook stirring occasionally for 4-5 minutes.
2. Add the rice and cook, stirring often, for 3-4 minutes.
3.Add water, salt and pepper powder and garam masala powder. Cover with a lid and heat to simmer, cook for 20 minutes.
4. Remove from the heat and let sit for another 5 minutes.
5. Fluff  the rice with a fork.Toss in the parsley and mix.
6. Serve hot.

MEDITERRANEAN PENNE PASTA

Mediterranean Penne Pasta


Ingredients


Dry Penne Pasta - 1pkg(16oz)
Olive oil - 1/3 cup
Garlic cloves - 3(minced)
Mixed vegetables - 1 cup
Mushrooms - 1/4cup(sliced)
Tomatoes -2(diced)

Directions

1. Cook pasta according to package directions; drain. Cover to keep warm.
2. Heat olive oil in a pan. Add garlic and saute for 30 seconds or until garlic is golden brown, stirring constantly.
3. Add mixed vegetebles, mushrooms and stir fry.
4. Add diced tomatoes and stir. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cooked pasta and toss lightly.
5. Heat until hot, stirring occasionally.

CAULIFLOWER PAKODA

Cauliflower Pakoda

Ingredients

Cauliflower -350gms
Ginger - garlic paste - 11/2 tsp
Red chilly Powder - 1tsp
Garam Masala powder -1 tsp
Turmeric powder - 1/2 tsp
Besan -1/2 cup
Rice flour - 2tbsp
Corn flour - 2 tbsp
Vegetable oil
Salt to taste

Directions

1. Wash the cauliflower florets well and keep it in a pan. Add ginger - garlic paste, garam masala, turmeric powder, red chilly powder, green chillies and salt.
2. Mix well and evenly sprinkle the besan, rice flour and corn flour and coat the cauliflower florets with that. Use water as needed for that.
3. Heat oil in a pan and add the cauliflower florets and fry them till they turn golden brown.
4. Serve hot.