Easy Beef Piralan

Easy Beef Piralan a photo by {deepapraveen very busy with work..back soon on Flickr.

Beef Piralan @ Beef in a coconut base spicy masala mixture.

Beef cubed: 1/2 K.G
Kashmiri chilly powder - 1 tablespoon or Ordinary chilly powder- 4/3 tablespoon
Coriander powder - 1 tablespoon
Crushed black pepper - 1/2 teaspoon
Ginger and garlic sliced - 1/2 teaspoon
Turmeric powder - 1/4 tablespoon
Spices- Cinnamon a small pz , cardamon(3), clove(1)
Vinegar - 1/4 teaspoon

Leaves - For me it is curry leaves and I use 10 - 12 leaves.

Salt.

1. Heat pan in medium flame and fry ginger and garlic for one or two
minutes(maximum with out oil), add the spices and fry for another
minute or two. Turn the heat to low; add chilly powder, coriander
powder,black pepper fry for another one or two minute, stir well
(Don't burn this) add turmeric powder and mix well.
2.Crush all this together with vinegar and salt and marinate with beef
and keep aside for half an hour.

Preparing meat:

1. Pressure cooker :Add 1 tablespoon oil to the Pressure cooker and
brown the meat for 2-3 minutes. Pressure cook this meat with curry
leaves for 3-4 whistles with 1/2 cup hot water.
2.Slow cooking: Following the pressure cooker method, you can slow
cook this meat for 45 minutes.
3.Oven : Preheated oven in gas mark 4 or 180c : for 45 minutes. Check
the meat after 30 minutes.

Beef Piralan.

Prepared Beef.
Finely sliced onion (red) - 1
Shallots crushed - 1/2 cup
Ginger crushed- 1 teaspoon
Garlic crushed - 1 teaspoon
Tomato sliced - 1
Whole red chilly - 2
Mustard seeds- 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Fennel seed - 1/4 teaspon
Meat masala (you will get this from any asain super market, I use
eastern) / Garam masala - 1/2 teaspoon
Pepper powder - 1/4 teaspoon
Coconut milk - 2-3 tablespoon
Coconut slices - few
Oil
Salt
Curry leaves

Method:

Heat oil in a kadai and allow mustard seeds to pop up, then add curry
leaves, dry red chilly and fry for 2 minutes in medium flame.
Add cumin seeds and fennel seeds and fry for another minute.
Add crushed ginger and garlic and fry.
Add onion slices and cook it covered in medium flame for another 8 minutes.
Keep the flame to low and add powders and fry.
Add sliced tomatoes and fry till oil separate from the edges,may take
3- 5 minutes in medium flame.
Add cooked meat and mix well, cover and cook this in low flame for
anther 10-20 minutes.
Add coconut milk and mix well. Transfer this to a serving bowl and
garnish. Beef piralan is ready for you

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Thattukada Beef Curry and Kappa Veyvichathu

Thattukada is a nostalgic feeling for many pravasi mallus(Malayalis). It is an evening/night time roadside fast food shops/ eatery in Kerala, India. If have you have never tried this fast foods before, I recommend you should try those foods ones (I won’t recommend this as a regular eating outlet though: P). Many thattukada cuisines are so famous and dishes like thattudosa (pancake), paratha & chicken fry etc., has so many fan followers all over the world.  My mom never allowed me to have this dishes from there as she is so “over” concerned about the hygiene aspect and she always say “what is so special about it, if you want something I will cook here for you?”  But I heard this “yummy stories” from my friends and cousins about this thattukada food so I requested my moms shopping helper/ personal gossip suppler person called Labo to buy some thattukada food for me. Without my moms knowledge he bought me thattukada beef curry and paratha.. Drool…I can still feel that taste. My father doesn’t eat beef but once in a while he bought this for me from that tattukada.  Because I am a very picky eater my father used to wonder what is so special in this food. That too red meat? Every time my father says, this is the last time I going to buy this for you. But there is always a next time. Now I am away from home, so can’t have that thattukada beef curry again. So last time I asked my father another favour will you get that beef recipe for me from that tattukada. The chef was so happy to share the recipe, my father said, he wrote that in a paper and came home and handed over to ‘guess who’ my mom. Any way my mom shared the recipe over the phone. Tell you the truth; something is missing this is not exactly that thattukada beef, may the personal touch of that chef and his expertise. But it is yummy and one of the beef curries I ever made. So I want you to try this, if you are a red meat lover; you won’t regret. Happy cooking.

Warning : This is an extremely spicy dish, so adjust the masala to suit your tolerance level.

Total cooking Time : 9 hours.

Ingredients

1. Fresh Beef, cut into small cubes  – ½ kg

2. Masala:

Ginger crushed – 1 table spoon.

Garlic crushed – 1 table spoon

Shallots crushed - 2

Black pepper crushed – 1 table spoon

Fennel powder – ½ table spoon

Star anise one, cinnamon one or two, cloves one –powdered

Chilli powder – ½ table spoon

Coriander powder – 1 table spoon

Turmeric powder – ¼ table spoon.

Vinegar – 1 table spoon

Marinate the beef in all this ingredients and keep aside for at least 8 hours that is the most important part of this beef curry.

Curry :

Ingredients

1.       Marinated beef

2.       Onion sliced – 2

3.       Ginger sliced – 1 table spoon

4.       Coconut pieces- 1 table spoon

5.       Green chilli – 2

6.       Curry leaves – few

7.       Coconut oil – 1 ½ table spoon

8.       Curry leaves

1.       Heat oil in a pressure cooker and fry onion, ginger, pinch of salt, coconut, green chilli and curry leaves for 6- 8 minutes in low flame or till it is transparent.

2.       Add the marinated beef and fry in medium flame for another 2- 4 minutes.

3.       Add 1 cup hot water and cook, till the beef is tender. Serve warm.

Beef Pickle Kerala style

Beef Pickle Kerala style a photo by {deepapraveen very busy with work..back soon on Flickr.

Diced Beef - 1/2 kg

Turmeric - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Crushed ginger and garlic - 1/2 teaspoon

Vinegar- 1/2 teaspoon

Meat masala- 1/2 teaspoon

Sesame oil - 1 teaspoon

Salt

Marinate the beef overnight and pressure cook for 10 minutes with 1/4 cup water. You can grill this or even make it sun-dried. For sun-dried it takes 1- 2 weeks. If you are not that healthy conscious you can fry the beef. 

Idea: Take the water content away from the meat :)

Pickle:

Prepared Beef

Sesame oil - 2 teaspoon

Mustard- 1/2 teaspoon

Fenugreek- 1/2 teaspoon

Curry leaves- few

Greenchilli - 2 slit

Garlic sliced - 2 tablespoon

Ginger sliced - 2 tablespoon

Crushed pepper - 1 tablespoon

Powders:

Garam masala - pinch

Hing/kayam- pinch

Redchillipowder/ piriyan mulaku podi - 1 tablespoon

Pickle powder - 1/2 tablespoon.

Vinegar - 2 tablespoon

Oil

Method:

1. Heat oil in a kadai and add mustard seeds, once it pop up add fenugreek seed, followed by curry leaves, green chilli, garlic, ginger and crushed pepper. Fry for 2-4 minutes in medium flame.

2. If you pressure cooked the meat, squeeze the meat well enough to remove all those water. Keep the stock separate.

3.Make a paste using vinegar, meat stock and other powders.

4.Add this masala paste to the oil mixture and stir well for another 3 minutes ( till the oil starts separating from the edges).

5.Fry meat in this masala for another 5 minutes.

6. Add the remaining stock bring this to boil and reduce the flame to low and let the beef absorb that maslas. Once you are satisfied with the consistency you can transfer this pickle to a clean air tight jar and place a sesame wet cloth on top of the jar and close the lid tight. That is it..your pickle Jar is ready for you

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Goan style beef curry

Goan style beef curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Thanks all for your awesome yummy responses about my beef dishes. Glad you all enjoyed

1. Beef-pickle-kerala-style
2. Beef Curry the street food sytle/ thattukada beef
3. Easy-beef-piralan/ Kerala Beef piralan/ Spicy Beef stirfry
4. kerala-beef-curry
5.
IF you haven't checked this yet, please do, I assure you if you are a beef dish fan you wont be disappointed.


Goan Style Beef Curry.

Kerala Beef Curry

Kerala Beef Curry:

Preparation time : 10 mins. Cook: 20mins( using a pressure cooker). Slow cooking 30 mins.

Serve : 4

Beef with marinating ingredients.

1.       Beef cut into cubes – 1 K.g

2.       Black pepper crushed – 1 tsp.

3.       Ginger and garlic crushed – 1 tsp.

4.       Turmeric powder – ¼ tsp.

5.       Sea salt

6.       Kashmiri chilli powder- ½ tsp or chilli powder- ¼ tsp.

7.       Vinegar or lime juice – ½ tsp.

8.       Garam Masala – ½ tsp

Marinate and keep aside for 10 mins. Taste better if you can keep this for few hours.

Gravy

1.       Red onion – 2 medium finely chopped

2.       Shallots – 4nos finely chopped.

3.       Garlic cloves chopped – 2

4.       Cardamom pod – 2

5.       Clove – 1

6.       Fennel seed – ½ tsp

7.       Cinnamon – 1 small stick.

8.       Bay leaf (fresh or dry ) - 1

9.       Fresh ginger root chopped – 1 tsp

10.   Coconut flesh chopped – 2 tsp.

11.   Tomato chopped – 1

12.   Green chilli chopped – 3 ( remove the seeds if you don’t want too much heat)

13.   Garam masala – 1 ½ tsp.

14.   Pepper powder – ½ tsp

15.   Oil – 2-3 tsp.

16.   Curry leaves  few

17.   Beef stock – 1 cup (optional)

18.   Coconut milk thick (onnam pal) – ¼ to half cup or more according to your taste.

Preparation :

1.       Heat oil in a large flat pan (if you are using pressure cooker use that) once it is hot reduce the flame to low and add Cardamom pod, Clove , Fennel seed, Cinnamon, Bay leaf, coconut pieces for one to 2 mins till you get that nice aroma. (At this stage you have an option to remove this from the oil and grind it but I don’t do it. The lazy me :P)

2.       Add ginger, garlic, and green chillies with curry leaves fry this for another 2- 3 mins.

3.       Add sliced onion and shallots with ¼ salt mix well and cover with a lid let this cook for further 6-8 mins till the onion is soft and transparent. (If you add a pinch of sugar you will get caramelized onion)

4.       Add garam masala and pepper powder stir well for another 1- 2mins.

5.       Add chopped tomato mix well and let this cook for another 2-3 mins (till the oil started separating from the gravy).

6.        If you have grind that masalas earlier add them now.

7.       Add the prepared meat and mix well, let the heat be medium let this fry to 2- 3 mins we are sealing the meat stir well.

8.       Add 1 cup of hot water or beef stock and pressure cook. If you are slow cooking cover your pan with a lid and simmer it for 30mins or until the beef is tender.

9.       Once the curry is ready you can add the coconut milk and reduce the heat as per your taste buds.

Please note:

·          As the meat will give of its own juice you can prepare this without adding water but I use pressure cooker so on a safer side I add water.

·         The original recipe is a dry one with tooooooooo spicy flavours. So just to avoid running nose and eyes I prepare a milder version with gravy and coconut milk. But if you are going for yummy spicy version @ stage 8 put this curry in high flame and reduce all the water. Plus you can give an additional tempering with 1 spoon oil, mustard seeds, dry chillies -2, few curry leaves.

Enjoy your spicy week end.