Mouth Watering Beef Masala

Ingredients

• Dhania powder - 4 tablespoon
• Red Chili powder - 3 tablespoon
• Ginger Garlic paste - 4 tablespoon
• Mustard Oil
• Coriander leaves nicely chopped
• Garam Masala Powder - 1tablespoon
• Salt to taste

Method

Place the beef in a pressure cooker and put in the chopped ringed cut onions, dhania powder, chili powder, ginger garlic paste and 2 tablespoon of mustard oil. Mix them nicely together and pour 400ml of water and place it on the flame to cook for nice 8-10 whistle.

Now, separate the meat and the juice and keep them aside.

Pour 100ml of mustard oil in a kadai and make it really hot, then put the meat in the hot oil. You will hear the frying sound as you put. Stir for 2mins in the oil and then pour the stock little by little and nicely stir them to mix it well, mix salt to taste and the garam masala powder. Keep it for 5mins or so till you see the gravy becoming thick.

Place the chopped coriander leaves and leave it covered for 2mins.

Great! You have just made a miraculous recipe....

Enjoy!!!

Keywords – dhania powder, mustard oil, garam masala powder, gravy, Mustard oil, Beef Masala.

Delicious Kerala Fish Curry

Ingredients:

• 700gms / 11/2 lb white fish fillet,
• 2 medium Onions,
• 4 cloves garlic (paste),
• 1 tbsp ginger (paste),
• 4 tbsp tomato puree,
•  2/3rd cup water,
• Salt to Taste,
•  1/2 cup ghee.

Spices: 

• 1tsp white cumin seeds,
• 1tsp turmeric powder,
• 1tsp garam masala powder.

Method:

1. Cut the fish into medium-sized pieces.
2. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
3. Chop one onion finely and grind the other one.
4. Add the chopped onion to the ghee in the pan and fry until golden.
5. Add all spices and cook stirring for 10 seconds.
6. Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
7. Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
8. Serve the Indian fish curry hot with rice or roti.

Keywords – Indian fish curry, garam masala powder, turmeric powder, white cumin seeds, tomato puree, fish fillet.

Baby corn Capsicum Curry

The Hyderabadi Babycorn Capsicum curry is very tasty and mouth watering. It is an excellent side dish for Non, Chapatti and puri. Following is the method to prepare the dish.

Ingredients

• 12-15 Baby Corns
• ½ tsp Garam Masala Powder
• ¼ tsp Turmeric powder
• 2 tbsp oil
• Salt to taste
• Coriander leaves (for garnishing)

To Grind

• 2 big onions
• 1 medium size tomato
• 1 small piece Ginger
• 2 small Garlic Cloves
• 4 Medium Green Chilies

To Grind

• 1 ½ tbsp coconut
• 10 cashew nuts
• ½ - 1 tsp Fennel seeds

To Temper

• 1 Bay Leaf
• 1 Elaichi
• A small piece of cinnamon
• 2 cloves

Method to prepare

• Cut baby corns into small pieces and pressure cook them for 3 whistles.
• Cut onions and tomato and then add ginger garlic cloves and green chilies and grind them to a paste.
• Heat oil in a kadai and add bay leaf, elaichi, cinnamon and cloves.
• Add the onion paste in the kadai and stir well.
• Add turmeric powder, salt and garam masala powder and mix well.
• Fry the mixture at low heat for 10-15 minutes.
• Add water to form a gravy consistency and boil the mixture.
• Add the cooked baby corn pieces.
• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to make a smooth paste.
• When the gravy starts boiling add the cashew nut paste and stir well.
• Boil the gravy till it become thick.
• Garnish with coriander leaves

You can now serve hot with chapatti and fried rice. Give it a try.

Keywords: Capsicum, Garam Masala Powder, Chapatti,

Shrimp pulav rice

Pulav can be cooked in many varieties. The best among them is the shrimp pulav. You can follow the below method for its preparation.

Ingredients

• To grind 3 small pieces of coconut
• To grind 3 flakes garlic and one small piece of ginger
• 2 cups of Basmati Rice
• 1 pack cooked pink shrimp (50 count)
• ¼ cup frozen green peas
• 5 tbsp oil
• 2 count bay leaves
• 1 small piece of each(cinnamon, cardamom, doves)
• 5 count mint leaves
• ½ long sliced onion
• 5 split green chilies
• 3 pinches turmeric powder
• ¼ tsp garam masala powder
• 2 tsp salt
• 2 tbsp chopped coriander leaves

Method to prepare

• Grind the coconut with water and take two cups of coconut milk.
• Grind the ginger and garlic into a thick paste without adding water.
• Wash Basmati Rice and drain the water.
• Clean the shrimp and keep aside.
• Take a heavy bottomed non stick pan and fry bay leaves, cinnamon, doves, cardamom, mint leaves, onion and ginger garlic paste till light brown in medium flame.
• Now add green chilies, 3 pinches of turmeric powder, garam masala powder, cleaned shrimp, peas and salt and then fry for 3 minutes.
• Now put the cooked rice and mix all once.
• Pour 1 and ½ cups water and 2 cups of coconut milk to the rice
• Add needed salt to taste
• Now close the cooker
• After it is cooked garnish the rice with 2 tbsp of chopped coriander leaves
• You can serve hot. You can have potato chips as side dish for the rice.

       Children love this pulav and will ask for more. Give it a try.

Keywords - Basmati Rice, pulav, shrimp, cinnamon, doves, cardamom, mint leaves, garam masala powder,  garnish.