Easter Special Recipes

[minisoji]

Beef Fry



Ingredients
Beef - 1/2 kg
Onion sliced- 1 large
Shallots - 15-20
Ginger thinly sliced- 3-4 tsp
Garlic sliced- 3-4 tsp
Ginger garlic paste- 2 tsp
Green chilly slit- 5-6
Tomato chopped- 1
Turmeric- 1/2 tsp
Pepper powder- 1 tsp
Chilly powder 1/2 (optional)
Garam Masala- 1 tsp
Fennel powder- 1/2 tsp
Coconut slices- 1/2 cup
Grated coconut- 1 tsp
Vinegar- 2 tsp
Cloves-2
Curry leaves
Coriander leaves
Coconut oil- 3 tsp
salt to taste

Method
Cut beef into small cubes and marinate with turmeric powder, pepper powder, ginger garlic paste,vinegar garam masala and salt for half an hour. In a pressure cooker add the marinated meat, crushed shallots, green chilly, coconut pieces and chopped tomatoes and half cup of water and cook till the meat is done ( Three whistles - if the water still remains open and cook till all the water evaporates).
Heat coconut oil in a pan and add two cloves, one tsp of grated coconut and curry leaves and fry till the coconut becomes golden brown. Add sliced ginger, garlic and onions and fry till golden brown. Now add the cooked meat and fry in medium heat for 8-10 minutes until it is dried up. Add fennel powder( you can add a pinch of pepper powder and garam masala if you like for extra flavor) and garnish with coriander leaves. Serve warm.

[minisoji]

Mutton Fry



Ingredients

1/2 kg Mutton
1 tsp Ginger-Garlic Paste (alternatively crush 2 inch size Ginger and 1 pod Garlic)
1 Onion
1 big Tomato
1 tsp Cumin seeds
8-10 Red chilli
1 tsp salt
1 tsp vinegar
Pinch of turmeric powder
4 tsp oil
1 tsp Garam Masala (optional)

Method:

1. Soak chillies for few minutes.
2. Add salt, turmeric powder to the mutton and boil it.
3. Take oil in a non-stick pan.
4. Put onion and garlic-ginger paste.
5. Fry it in simmer for few minutes.
6. Add tomato and again fry it.
7. Put mutton and chilli-cumin paste in it.
8. Finally add vinegar


Tasty Recipes

[minisoji]

Mutton Stew



Ingredients

1. Mutton - 1 kg
2. oil - 1/4 cup
3. cinnamon - 1 piece
4. clove - 10
5. elachi - 5
6. crushed pepper - 1 tea sp
7. long slices of big onion - half cup
8. ginger cut into small pieces - 1 tea sp
9. green chilly (end cut open)
10. garlic - 15 pellets
11. curry leaves - little
12. maida - 1/2 tea sp
13. vinegar - 1 1/2 tea sp
14. salt - to taste
15. from 2 cups of coconut crunches, first milk –½ cup,
Second milk – 3 cup
16. potato - cut into pieces – 10

Method

Heat oil in a pan, add item 3 to 6 and heat. Then add big onion, ginger, green chilly, garlic and curry leaves and heat. Take it out of the oil pan and keep in a vessel.
Add maida to the remaining portion of oil and heat. Add mutton into
the oil. Add 1 tea sp vinegar, salt and second milk of coconut and heat.
when the mutton is half cooled, add potato and fried masala items.
Keep the vessel closed. Add 1/2 tea sp vinegar and salt. When it becomes thick, pour first milk of coconut. Heat gently and take out. ( Mutton may be substituted with chicken.)

Tasty Recipes

[minisoji]

Kerala Mutton Peralan



Ingredients

Mutton - 1 l/2 lb
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Salt to taste

For masala

Shallots crushed - 1 cup
Onion finely chopped - 1 meduim
Ginger and garlic finely chopped - 3-4 tsp
Whole red chilly- 3-4
Turmeric powder- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/2
Coriander powder- 1 tsp
Cumin - 1/2 tsp
Fennel powder- 1/2 tsp
Garam masala- 3/4 tsp
Thick coconut milk- 3/4 cup

For Garnish

Cashew nuts- 6-8
Sliced coconut pieces- 10-12
Raisins- a few
Chopped coriander leaves- a hand full

Method

Clean and cut mutton into medium sized pieces, mix with all ingredients listed under one and half up of water and cooked till meat is soft and tender. Simmer till all the water evaporates.

Heat oil in a pan( preferably coconut oil) and fry one by one coconut slices, cashews and raisins till golden brown and set aside.
In the same pan add cumin seeds, curry leaves and whole chilly and fry till there is a nice aroma.

Next add garlic and ginger and saute for a minute followed by shallots and onion and saute till golden brown. Add all spice powders and masalas along with the cooked meat. Fry this for a minute and add the roasted cashews, raisins and coriander leaves. Finish it off with thick coconut milk. Reduce the flame and allow this to simmer and thicken. Serve with rice or pathiri/appam.


Tasty Recipes