Kerala Style Beef Fry

Ingredients

To marinate and cook the beef

1 lb beef, cleaned and cut into small cubes
20-25 pearl onions, sliced
1 cup coconut, cut into bite size pieces
1 tbsp ginger paste
1 tbsp garlic paste
1/4 tsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp kashmiri chilli powder
1 tbsp coriander powder
1 tbsp garam masala
salt to taste
2 tbsp water for pressure cooking the beef

To fry the beef

1 medium size onion, thinly sliced
2 tbsp red chilli flakes
2 green chillies, sliced
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp pepper powder
5 or 6 twigs of curry leaves
salt to taste
3 tbsp or more coconut oil
a twig of curry leaves

Preparation

1. Marinate the beef pieces with all the ingredients except water mentioned in the "To marinate the beef" section and keep aside for an hour.

2. Pressure cook the beef in medium flame till the beef is cooked well by adding 2 tbsp of water.

3. Once the pressure releases, open the cooker. If there is excess water in the cooker, cook until the water evaporates and the gravy is completely thick.

4. Heat 3 tbsp coconut oil in a kadai. Add curry leaves to the oil and fry for a minute.

5. To this add sliced onion, green chillies, ginger paste and garlic paste and saute till the onions turn golden brown in color.

5. Now add red chilli flakes and pepper powder to this and saute for 2 minutes.

6. At this stage, you can add the cooked beef to this. Mix well and add more salt if required. Fry the beef on low flame until the beef turn dark brown/black in color. Stir occasionally. (If the beef becomes dry add more coconut oil)

7. Turn off the heat and add curry leaves. Mix well.

Beef Cutlet and Onion Salad

Ingredients

1/2 kg minced beef

2 large potatoes

2 large onions, chopped

3 or 4 green chilies, chopped

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp fennel seed

11/2 tsp garam masala

1/2 chilli powder

1 tsp turmeric powder

2 tsp pepper powder

2 egg whites

2 1/2 tbsp coconut oil

bread crumbs as required

salt to taste

water

Preparation

1. Cook the potatoes until they are soft, mash them and keep aside.

2. Cook the minced beef in enough water with salt to taste and 1/2 tsp turmeric powder. If any water remains, cook in low heat until it is dry.
(I washed the minced beef before I cooked it. Some people say, it is not needed. I prefer to clean the meat even if it is minced)

3. Heat oil in a pan and add the fennel seeds. Once they start spluttering, add the chopped onions, green chilies and the minced ginger garlic paste to it. Saute until the onion turns golden brown.

4. At this stage, reduce the flame to low and add the red chilli powder, 1/2 tsp turmeric powder, garam masala and pepper powder to this and saute well for 2 minutes.

5. Add the minced beef to this and mix well.

6. Now add the mashed potatoes to this , mix well and adjust salt to taste. At this stage if you require more spice, you can add pepper powder according to your taste. Cook for 1 minute.

7. Turn off the stove , allow this mix to cool slightly and gently mix it well with your hand.

8. Make small balls in round, oval or in any shape you want with your hand .
(To get perfect round shape, I used a small lid. I made balls of the mix and pressed it against the lid and the perfect round shaped cutlets were ready!!)

9. Beat the egg white lightly in a bowl.

10. Dip the cutlets in the beaten egg white and roll it in the bread crumbs. (If you want, you can store these cutlets rolled in breaad crumbs in freezer for more than 2 weeks and you can deep fry as you need )

11. Heat oil in a kadai for deep frying the cutlets. Once the oil is really hot, add the cutlets to the oil and fry them until they turn brown on both sides.

12. Drain on a paper towel and serve hot.

Onion Salad

Onion salad is a great combination to have these cutlets with.

Ingredients

1 medium size onion, thinly sliced

1 green chilli, thinly sliced

1 tsp vinegar

salt to taste

Preparation

Mix all the ingredients well with hand and that is it. The onion salad is ready

Beef Roast with Coconut Milk

This recipe is for all the beef lovers out there . It is a little different from the traditional beef roast and I am sure you guys are going to love it :)

Beef Roast with Coconut Milk

Ingredients (Serves 4 people)

1.75 lb beef, cut into bite sized pieces
1.5 cups first extract coconut milk or 400 ml canned coconut milk
3 big onions, sliced
2 tomatoes, sliced
1 tsp chopped ginger
4 or 5 cloves of garlic, chopped
2 or 3 green chilies, slit length wise
3 tbsp chilli powder
1.5 tsp meat masala or garam masala
2 or 3 pinches turmeric powder
2 tbsp coconut oil
salt to taste

Method of Preparation

1. Put the beef pieces, coconut milk, turmeric powder and salt in a pressure cooker and pressure cook it for 4 or 5 whistles in medium heat. Allow the pressure to release by itself.

2. In the mean time, heat coconut oil in a bottom thick pan. Add onion and saute until they are light brown in color.

3. Add chopped ginger, garlic and green chillies to it and saute for 2 min.

4. Now add the sliced tomatoes to this and cook until they are soft.

5. To this, add the chilli powder ,meat masala and salt and stir well until you get a thick masala.

6. Now add this masala in the pressure cooker and mix the masala well with the  beef cooked in coconut milk.

7.  Cook this until you get a thick gravy. (Do not pressure cook. Stir and scrape every two minutes to avoid sticking to the bottom)

This roast goes well with rice, chappathi, pathiri etc. I always find it tastier the next day.

You can try the same recipe with chicken also. In that case you don't need to pressure cook the chicken. Cook the chicken in coconut milk in a bottom thick vessel instead.