EASY BEEF CURRY

Oh my God! I just noticed this now..I have lost all your sweet comments on Chicken 65 and Brinjal potato masala..The blog was down all the day long and the comments disappeared! Any ways ,todays recipe is Easy beef curry.
Beef  popularly known as the package of ten essential nutrients; mainly protein and amino acids.However ,categorised under red meat so people with high cholesterol to be warned of the adverse effects..We tend to have beef recipes twice in a month or lesser at home. (prevention is better than cure :-)

But when beef is cooked, my hubby feels hungry from the time the pressure cooker starts whistling..My mom used to prepare it very good(her recipe) with an additional flavour of fried coconuts.I love picking up those fried coconuts from the curry...My curry doesn't touch the peak point of my mother's recipe,but I shall say it tastes good.



Easy beef curry

Ingredients

for marination

beef  1.74 lb(approx 800gms)

turmeric powder 1/2tsp

garam masala mix(fennel seeds 1/2 tsp,cinnamon 1 1/2'' long,cloves 4-5,star anise 1,cardamom 2-3,peppercorn 5-6)  

salt

for the gravy

onion 2 sliced

pearl onion 5-6 cut into halves(adds taste)

tomato 2 chopped

coriander powder 2 1/2 tsp

ginger garlic paste  2tsp                                    

chilly powder 1tsp

cilantro 1/3 cup chopped

mint leaves

3-4curry leaves

sliced coconut 1/3 cup (optional)

oil 3tsp

salt

Method

Wash the beef thoroughly under running water and place it in a large sieve(to drain out the water for 15 minutes.)

Marinate using the above ingredients(marination) except that garam masala (mix half part only) should be added.Keep for half an hour.

In the mean time ,place an iron skillet on medium heat and pour oil.

Saute the onion and pearl onions till light brown.

Add the ginger garlic paste and stir till the raw smell vanishes,add tomatoes and cook for a minute.

Add the spices on low flame and saute until raw smell disappears,put off the stove.

Take a pressure cooker ,add the marinated meat , and the gravy mix that was just sauted.

Add 1/2 cup of water,cover and cook till 3 whistles.(increase the cooking time as per the meat)

Open the cooker after the pressure is released.

Place on medium heat,adjust salt and wait till the gravy thickens if its very watery.

Add the left over garam masala , mint,curry leaves and cilantro.

Spicy beef curry is ready to serve.

• servings  3 adults

TIPS

You can also add the coconut slices,fry them before you saute onions and keep aside.Add this to the cooker.

Also,sending this recipe to http://spoonfulofdelight.blogspot.com/ hosting the event,





BRINJAL POTATO MASALA / VAZHUTHANANGA KIZHANGU MASALA

Brinjals popularly known as the egg plant.They are  very low in calories and fat, but rich in soluble fibre content.Its also known to be effective in the treatment of high blood cholesterol levels.The recipe is very simple  yet good one.When you wish to try out different recipes with chapatis ,check this out.




Brinjal potato masala



Ingredients-
Brinjal 4 small long slender cut
potato  1 long slender cut
onion 1 sliced
garlic 2 cloves
tomato 1 sliced
cilantro 1/4 cup chopped
chilly powder 1tsp
turmeric powder 1tsp
chat masala 1/2tsp (optional)
fennel seeds
salt
oil 3tsp








Method
Wash and cut all vegetables.

Microwave the potatoes with little salt and turmeric powder for 5 mins.

Add the brinjal in the half cooked potatoes and microwave for 4 mins.

In the mean time, heat oil in a non stick pan and pop fennel seeds,a nice aroma comes.

Saute the onions for 3 minutes and add the garlic,tomatoes.

Cover and cook till the tomatoes are mashed.

Add all spices (chat masala adds a chatpata taste,kids love that)

Pour the microwave contents and mash it with the spoon.

Cook for 2 minutes till its blended well.

Garnish with cilantro.

• servings 3-4 adults

Brinjal potato masala

Enjoy this lovely recipe,

CHICKEN 65

Chicken 65 is a spicy, deep-fried chicken dish popular in South India, as a quick snack. There are numerous stories behind the origin of this particular dish..some say it evolved in the year 1965 in a Chennai hotel,some say it took 65days to marinade the chicken,some stories like the whole chicken is cut into 65 pieces for cooking,few others say its only a part of numbering the chicken recipes in India..many different stories to this lovely recipe..

Chicken 65

Anyways, let me tell you one thing about chicken 65 is that I love this recipe..and you too check this out,will definitely fall in love with chicken.This recipe can be used a starter or a side dish with biriyani.I prepared it with boneless chicken but it can be prepared with bones too..Even though the original recipe says its deep fried but I modified it by shallow frying the chicken :-) (avoiding excess oil)

closer view

Ingredients

for marination

boneless chicken 300gm

chilli powder 1tsp

black pepper 1tsp

egg white 2

corn flour 2tsp

wheat flour 2tsp

lemon juice 1 tsp

for flavouring

butter milk / thin yogurt 1/2 - 1 cup

orange or red food colour 4-5 drops/ 1/2tsp (I used the red colour)

ginger garlic paste 2 tsp

cilantro 1/3 cup chopped

oil 5-6tsp







Chicken 65



 Method

Make a paste using the marination ingredients and keep aside.

Wash  the chicken and marinate the chicken using the above ingredients ,leave for half an hour.

Place a non stick pan on medium heat and pour oil into it.

Add the chicken pieces one by one and wait for 5 -10minutes.

Turn the other side and wait till its browned.

In the mean time,take a bowl mix the butter milk and food colour,keep aside.

Place the fried chicken pieces on a paper towel.

Once finished frying,add the ginger garlic paste to the remaining oil and saute till brown.

Add the cilantro and saute for half a minute.

Minimise the flame and add the coloured butter milk, mix well.

Cook for a minute and add the fried chicken pieces.

Wait untill the butter milk is absorbed and dried up.

Tasty Chicken 65 is ready. 





Tasty Chicken 65



• servings 3 adults

TIPS
It takes a little longer time for the chicken pieces to shallow fry than deep frying.You can use either of the methods according to your tastes.

Thanx for visiting my blog,

KIDNEY BEANS CURRY / RAJMA CURRY

Kidney beans has a lot of beneficial effects on our body. I just did a mini study to find it out from wikipedia.I thought of sharing the same with all.Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.  

I had come across this recipe in the indianfoodforever site..punjabi cuisine,Kidney beans curry is an excellent combo with steamed rice or chapatis.Its got a different taste as compared to other beans.This requires a soaking time of 1 hour only.My younger one likes to eat it plain as soon as its pressure cooked (just like peanuts).You can prepare the gravy as its for chick peas curry.

Kidney beans curry

Ingredients
kidney beans 1 cup
onion 1 sliced
garlic 3 cloves
tomato 1 chopped
turmeric powder 1/2tsp
chilly powder 1tsp
coriander powder 1tsp
garam masala  1tsp
curry leaves
salt
oil 3tsp




Method
Soak the kidney beans for an hour in water after washing.

Pressure cook the beans for 4 whistles with turmeric and salt.

Heat oil in an iron skillet and saute onion for a minute.

Add the garlic and chopped tomatoes.

Add all the spices and stir till the nice aroma comes.

Add the cooked beans to it ,along with the water.

Adjust the salt,cover and cook for 5 minutes.

Kidney beans curry

Garnish with curry leaves and serve hot.

• servings 3 adult

Thanx for viewing my recipe,



Also,sending this entry to Priya Sreeram of Bon appetit  hosting the event,earlier hosted by Priya of now serving





Also,sending it to Aipi's ( US masala) bookmarked recipe,

KENTUCKY BROILED CHICKEN (LOLLIPOPS)

First of all 'Belated Happy mother's day' to all busy moms..Today's my recipe is- Kentucky broiled chicken.
 Fried chicken in any form is a tasty kind and can be had from the starter to the main course.I too like the fried chicken at any time of the day and I like the KFC chicken a lot.But how about doing the same at home in a more healthier way.I happen to pick up the Kentucky Kernel seasoned flour from the store which is a very apt coating for all veggies and non veg too.Initially when I just plain coated the seasoned flour,it was good  as a starter but partly bland with rice,so modified it a little.(thats truly optional,if u want it more spicier)




Kentucky broiled chicken

Above all, this is a broiled version ; low fat cooking method.You can either have them as starter (lollipops) or as the fried chicken with rice or biriyani.I loved this way of broiling as all the fat drips off and only 2 tsp of oil is required.(part of staying healthy :-)  )

Ingredients

chicken drumstick /leg quarter  -4

seasoned flour 3tsp

chilly powder 1tsp

pepper powder 1/2tsp

salt (if required)

oil 2tsp

Method

Wash and skin off the drumsticks.Make 3-4 gashes with the help of a knife and place on a paper towel.

Mix all the flour and spices and form  a thick paste .

Marinate the drumsticks using the paste and keep  for 1 hour.Make sure u apply it evenly all over the drumstick.

Preheat the broiler and place the drumsticks in it.

Broil for about 15- 20 minutes,depending on the oven.

Turn the other side and place again in the broiler for 12 minutes.

Put off the broiler and let it stand for another 15minutes.

Tasty ,hot Kentucky broiled chicken is ready to serve.



Kentucky broiled chicken



• servings 4 lollipops

Thanx to all my viewers,

SPINACH POTATO CURRY / ALOO PALAK CURRY

Green leafy veggies are an excellent source of iron content and many other essential minerals too.Spinach is the commonest and the cheapest of all.Usually I tend to prepare the dal palak or this addition of potatoes.Both the ways, everyone likes it at home.Yesterday I had some spinach with me and so gave a thought to this curry with rotis.Its a very simple  and healthy recipe .




Spinach potato curry


Ingredients
Spinach  1bunch chopped
Onion 1/2 sliced
garlic 3 cloves
potato 1 cube sized
turmeric powder 1/2tsp
chilly powder 1/2 tsp
lime 1/2 tsp (optional)
salt
oil 2tsp

Method
Wash and chop the spinach,onion ,garlic and potato.

Place the potato in  a microwaveable bowl and add salt,water(1/2 cup),turmeric powder.

Microwave on high for 6minutes.

Heat oil in another pan and saute the sliced onion .

Add the garlic slices,and spinach.

Simmer the heat and cover,cook for 2 minutes.

The leaves gets cooked ,now add the chilly powder.

Add the boiled potatoes mixture and check the salt.

Cook for 2 minutes till the curry thickens.

Add the lime juice if required .(adds a chatpata taste)



Spinach potato curry



• servings 3 adults

FRIED PRAWNS(SHRIMP) MASALA

Prawns are all time my favourite among sea foods.I had the cooked,deveined ,tail on shrimp packet and wished to prepare a different (from the usual curries)recipe for chapatis, and then came out with this idea of adding fried prawns to the gravy .The best part of this curry is there is no coconut or yogurt added to the gravy.My husband was impressed at the new recipe and kids loved it equally.

Fried prawn masala

Ingredients
for marination
Prawns   400g/14oz
all purpose flour 3tsp
corn flour 3tsp
pepper powder 1tsp
chilly powder 1tsp
salt

for gravy
onion 1 sliced
tomato 2 chopped
ginger garlic paste 1tsp
coriander powder 1tsp
chilly powder 1tsp
turmeric powder 1/2tsp
garam masala 1tsp
cilantro 1/4cup chopped
whole milk 1/2 cup
salt
oil  1/4cup

Method
Wash and marinate the prawns with the listed ingredients for 1/2 an hour.

Shallow fry the prawns  in a non stick pan and place on a paper towel.




fried prawns with cilantro


Add the sliced onions to the remaining oil and saute for 3 minutes.

Saute the ginger garlic paste and add tomatoes.

Cover and cook for 3minutes.

Mash the tomatoes ,add the spices and milk.

Add the fried prawns to it.

Cover and cook for 3minutes.

Garnish with cilantro. 

Fried prawn masala

• servings 3adults 

TIPS
You can add 1/2 a cup of thick coconut milk instead of whole milk as per taste.

APPLE MILK SHAKE



Apple milk shake

 The name apple milk shake is self explanatory and each one of us is familiar to the drink.Its just to brush up the old recipes and kids will love it.My son likes this shake rather than eating the  sliced apples.



Ingredients
apple 1 sliced
whole milk 1 cup
sugar as per taste

Method
Wash and cut the apples into small pieces .

Put it in the blender along with milk and sugar.

Blend and serve chilled.

•  servings 1 glass

BUTTER NAAN

Naan is a very common flat bread in India.But I never tried it out at home ,every time there were some obstacles to get over .. Finally yesterday I accomplished the preparation of butter naan.To be frank ,The shape didnot come out as the naan particular although the bread was soft an fluffy.My husband's compliment was never bother about the shapes ,the taste matters .I was overwhelmed to hear that comment.I served it with the butter chicken.I had thought of posting it together but both the recipes are too long and so separated the posts.



Butter naan with butter chicken


Ingredients
All purpose flour 2 cups
yeast 2tsp
yogurt 1/3 cup
milk 1/3 cup
leuk warm water 1/3 cup
egg 1(optional)
sugar a pinch
oil 4tsp
butter 2tsp
salt

Method
Mix the yeast with the leuk warm water and sugar,keep aside for 10 minutes(till froth appears)

Take the flour in a bowl ,add the salt,beaten egg,oil yogurt and the yeast mix.

Prepare a smooth ,sticky dough .Cover it with  a clean damp cloth or a plastic wrap.

Keep the dough for 6 hours.

You will notice the dough has doubled in size.

Pre heat the oven to 500degrees F or the broil temp.

Make 5 equal sized balls of the dough.

Roll with a roling pin and flatten to 1/4'' thick.

Place it on a baking sheet and bake for 2minutes.You will notice the naan fluffing up and brown spots.

Remove and turn the other side and place for half a minute.

Spread butter on both sides after placing on  a plate.

Serve hot with any gravy masala.




Butter naan



• servings 5 butter naan

BUTTER CHICKEN / CHICKEN MAKHANI

Among the chicken recipes in Indian cuisine,Butter chicken is one of the famous all over the world.It was my long awaited wish to try this out at home,even though its best cooked in a tandoor.But many have succeeded in cooking this out at stove top too..This chicken can be made spicy or a mild one.I tried the milder version.Butter chicken is best served with naan,parathas or steamed rice.

I tried out this recipe for the first time but it came out good,and the best flavouring part is the addition of kasuri methi.





Ingredients

boneless chicken - 500g

onion 2 chopped

tomato  2 (grind into a paste)

yogurt 1 cup ( not sour)

red chilly powder  1tsp

coriander powder  2tsp

turmeric powder  1/4tsp

kasuri methi  2 tsp

butter  2tsp(unmelted soft)

lime 1/2 tsp juice

oil  3tsp

ginger -garlic paste 2tsp

coriander leaves/cilantro 1/2cup

salt

for a special spice mix

cloves 3

peppercorn 5-6

cinnamon 1/2'' strand

bay leaves 1

almond  5

cashew  5

cardamom 5

cumin seeds 1/2 tsp

Method

Wash and rinse the chicken,keep aside.

Marinate the chicken using lime,red chilly powder and salt for 1/2 an hour.

Grind the special spice mix (as listed above) into a fine powder .

Mix the yogurt and the special spice mix ,keep aside for half an hour.

Heat oil in a khadai and saute the onion for 2 minutes.

Add the ginger garlic paste and the coriander powder,turmeric powder.

Stir till the raw smell goes off, add the chicken pieces  only (not the mix residue)and fry till its dried out or when the pieces turn white.

Add the tomato puree and the residual mix of spices.

Cook covered till 10 minutes and then add butter ,kasuri methi.

Cook till the gravy thickens  and garnish with cilantro .

Serve hot.



butter chicken



• servings 3 adults



Tomato Chutney

Tomato chutney ,many of us are aware of it..but there are a few new comers to the cooking world.This is a very simple recipe and very good with hot dosas.Tomatoes are good antioxidants and should be included in our diet daily.The ingredients are readily available at every home.

Ingredients
Tomato 1 chopped
small onion 10 whole (best taste with this)or large onion half chopped
whole dried red chilly 2
salt
curry leaves
oil 2tsp

Method
Place a pan on medium heat,pour oil .
Add the chillies,curry leaves and saute
Add the onion and saute for a minute.
Add the tomatoes and add salt
Mix for a minute.
Remove from flame and cool .
Grind the mix in a mixer without water.
Chutney is ready to serve.

• servings 3 adults

BEET PULAO

Children got bored of the same white rice for quite a few days,and they wanted a change..so came up with this very idea of adding beets into it.No additional cooking time required nor its a costly affair,just an extra effort.In return,you get a healthy rice recipe for all and a nice colour too.

Ingredients

rice 1cup

beet 1 small chopped

water 1 1/2cup

peppermint leaves

cumin seeds

oil 1tsp

salt

Method

Heat oil in the cooker and pop cumin seeds.

Then,add all the ingredients and cook covered for 15minutes.

Beet rice is ready. Garnish with peppermint leaves.

• servings 2 adults

BAKED BREAD CUTLETS

Yesterday,in the beginning I thought of preparing vegetable cutlets.But then, gave it up and thought of this very recipe. I tried the baked bread cutlet.The recipe goes very simple,yet very much interesting too.

Ingredients

for the cutlet covering



slice of bread



wheat bread  10 slices (sides shredded)

water 1/2 bowl



the filling



for the filling                                                               

potato 2

onion 1/2chopped

ginger garlic paste 1tsp

cilantro/coriander leaves 1/4cup

green chilli  4

oil 3tsp

salt

Method

Pressure cook the potatoes for 3whistles.

Cut the sides of the bread and keep aside.

Heat oil in  a pan and saute onion ,add the ginger garlic paste,green chillies.Mash the potatoes and add to it.Garnish with cilantro.

Take water in a bowl ,grease your palm with water and place the slice .

Add the filling in the centre and close it like an envelope.

Use water again to stick the sides.

Repeat the same procedure with other slices.

Pre- heat the oven to 350degrees and place it on a baking sheet after spraying oil.

Bake for 20-25 minutes.

Crispy,oil free cutlets are ready.

• servings 10 cutlets



BITTER GOURD CURRY / PAVAKKA THEEYAL

Bitter gourds in any form are my favourite , and so was this recipe.I learnt this from my mom and thought of sharing it with you all. This alone is enough with hot plain rice.I had earlier tried many other theeyals but bitter gourd as theeyal for the first time.I also cooked bitter gourd curry in thick coconut milk ,that's another very relishing recipe.

   


pavakka theeyal /bitter gourd curry

Ingredients

bitter gourd 2 sliced

onion 1/2 sliced

green chilli 3

garlic 3 cloves

coconut grated 1/2 cup

chilly powder 1tsp

coriander powder 1tsp

turmeric powder 1/2tsp

fenugreek seeds 1/2tsp

tamarind 1 amla size(soaked in water)

curry leaves

salt

water 1cup

Method

Wash and slice the bitter gourds ,sprinkle with some salt and keep aside for half an hour.

Dry roast the coconut in a pan till brown.

roasted coconut

Mix all the spices into the roasted coconut and fry on a low flame,till a nice aroma comes.

roasted spices and coconut

Put off the flame and cool it.Grind this mixture into a fine paste.

Heat oil in  a pan and saute onions for a minute.

Saute the green chilli and cloves.

Drain the water oozed out from the sliced bitter gourds(reduces bitterness) and add to the pan.

Fry them for 3 minutes.

Now add the fine paste,salt  and water

Cook  covered for 7 minutes and add the tamarind water.

Again cook for 2minutes and is ready.

Garnish with curry leaves.

• servings  3 adults

TIPS

You can also cook the bitter gourds in water(1/2 cup),turmeric and salt for 5 mins in a microwave and drain the water and add to the curry .(reduces bitterness to a large extent)

                         

                                                                    

                                                                             

BREAD UPMA

All kids prefer variety in the dishes. Bread is one such useful  staple food which can be modified in many different forms.Today I tried a new recipe with bread and thats bread upma.Very easy breakfast menu with a cooking time of 10mins. It also caters many nutritions too.I used the wheat bread,you can modify according to your taste.

Ingredients

Wheat bread 10 slices

Mixed vegetables 1/2cup(I used corn,green peas,beans,carrot)

onion 1/2 chopped

green chilli 3-4 chopped

ginger 1/2tsp chopped

mustard 1tsp

toor dal 1tsp

curry leaves

oil 3tsp

salt

Method

Grind the slices of bread in a mixer  or by hand.(remove the sides)

Heat oil in a pan and splutter mustard.

Add toor dal and saute onions for a minute. 

Put the green chillies and ginger.

Add salt and the mixed vegetables.

Simmer the heat, cover and cook for 5mins.

Add the bread crumbs.

Cover and cook for 3mins.

Garnish with curry leaves.

• servings 2 adults

COCONUT LADDU

Coconuts are loved by everyone from the tender ones to the grated  flakes..I too love them a lot.In  the southern parts of India,many of the dishes are prepared using coconuts.But when it comes to coconut laddu ,I don't think there is any partiality of not liking it. The very look itself is a luscious one. The recipe goes very simple with coconut powder,milk and sugar.

                   

coconut laddus

Ingredients

Coconut powder 3 cups (Indian store one)
milk 1cup
sugar 1 1/2 cup
cardamom powder 2tsp
almond   15-20 halves

Method

Boil the milk in a pan and add the coconut powder 2 cups only ,mix well until all milk is absorbed.

Add the sugar ,cardamom powder and keep stirring continously,on medium flame.

Continue to do till it leaves the sides of the pan.

Remove from heat and roll into balls when warm.

Take a plate and spread the remaining coconut powder .Place an almond half on each laddu and roll them in the dry coconut powder.

Cool the laddus and are ready.

coconut laddu

• servings 20-22 laddus

TIPS
Refrigerate in air tight containers for days.

BAKED SAUSAGE MANCHURIAN

A party appetizer and the Indo-Chinese food loved by all is the Manchurian.Earlier,I had tried the Gobi Manchurian ..Now tried a different Manchurian using sausages.I used the classic turkey franks but then I think you can replace with any type of sausages.The best thing about this is that I coated it with wheat flour  and baked them instead of frying.

Ingredients

for the baking
sausage 4
soy sauce 2tsp
ginger garlic paste 1tsp
wheat flour 1 cup
corn flour 3tsp
baking powder pinch
salt


for the sauce
onion 1 big chopped
red bell pepper 1/2chopped
tomato sauce 3tsp
chilly sauce 1tsp
soy sauce 1tsp
oil 3tsp
water 1/4cup
Method

Cut slices of sausages and add 2tsp of soy sauce and ginger garlic paste.Marinate 1/2 an hour.

Make a batter not too thick nor too thin out of wheat flour,baking powder and salt in another bowl.

Mix the marinated sausages and spread on a baking sheet after spraying oil.

Pre heat the oven to 400 degrees and then place the baking sheet.

Bake for 25-30 minutes.

In the mean time,pour oil in a pan ,saute onion and chopped red bell pepper for a minute.

Add the tomato sauce,chilly sauce,soy sauce (1tsp remaining) and mix well.

Remove the baked sausages once done and add to the sauce mixture.

Add 1/4cup of water and cover and cook for 5minutes.

The tasty Sausage Manchurian is ready to serve with fried rice.

• serving 3 adults

TIPS 

Sausage contains salt,so add salt carefully.

You can replace wheat flour with maida,also fry them rather than baking if comfortable that way.