Beef Olathiyathe (ബീഫ് ഉലർത്തിയത്)

Ingredients

• Beef – 1/2 kg, cleaned & cut into small-medium size cubes
• For Marination
• Small onion – 1 cup, crushed
• Ginger & garlic- 1 1/2 tbsp, crushed
• Crushed red chilli – 1 – 1 1/2 tbsp
• Coriander powder – 1 1/2 – 2 tsp
• Turmeric powder – 1/4 tsp
• Pepper powder – 1 tsp
• Garam Masala – 1- 1 1/2 tsp
• Thengakothu (bite size coconut pieces) – 3/4- 1 cup
• Vinegar – 2 tsp
• Salt
• For tempering
• Coconut oil
• Curry leaves

Instructions

1. Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25 mins. Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
2. Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. If the beef appears to dry in between, add a little oil & continue cooking. It will take around 10-15 mins. Dont forget to give a stir in between. That’s all …the shappu beef fry is ready!

Notes

I saw Sarasa chechy using coconut oil very generously & I believe that’s the secret behind this lovely dark colour. So let loose your grip on the oil bottle for just once & enjoy this spicy treat ;) Also please try to use crushed red chilli itself, instead of chilli powder. It gives a very different flavor to this dish. Try to use small onions (shallots)& please dont substitute it with onions, it will affect the taste. Dont forget to use coconut oil for this recipe, it’s a must!

Kappa Biriyani ( Tapioca Biriyani )

1. Beef – 1/2 kg
   Onion – 1
   Crushed ginger & garlic – 1 tablespoon each
   Chilli powder – 1 tablespoon
   Coriander powder – 1 tablespoon
   Turmeric powder – 1/2 teaspoon
   Pepper powder – 1 teaspoon
   Garam Masala – 1 teaspoon
   Vinegar – 2 teaspoon
2. Kappa – 1/2 kg
   Scraped coconut – 1cup
   Chilli powder – 1 teaspoon
   Coriander powder – 1 teaspoon
3. Small onion – 5-6
   Mustard seeds – 1 teaspoon
   Salt & oil – accordingly
   Curry leaves

Cook tapioca with salt till it becomes soft. Mash tapioca & keep it aside. Marinate the cleaned beef with onion, ginger garlic, masala powders, vinegar & salt. Cook the marinated beef till it becomes tender. Add the mashed tapioca to beef & mix well.Meanwhile fry scraped coconut with chilli powder & coriander powder till it becomes golden brown (keep aside 2 tsp of coconut for garnishing). Grind it. Add ground coconut mix to beef & tapioca & mix well. Heat oil in a pan & splutter mustard seeds. Add small onion & saute for 3-4 minutes. Add beef tapioca mix & stir for 4-5 minutes. Garnish with curry leaves & fried coconut.

Kerala X,s Mas Chicken Currys

Chicken Masala

Ingredients:-

chicken Sliced into (Medium piecs) : 1 kg

Sliced Big Onions : 1 curp

Split Green Chillies : 4 no's

Sliced Tomatoes : 3 no's

Oil : 1/2 cup

Turmeric Powder :- 1/2 tsp

Cinnamon :- 1 piece

Clove :- 4 no's

Garlic :- 1 pod

Ginger :- 2 Pod

Dry Chillies :- 10 no's

Pepper :- 1/2 tsp

Aniseeds :- 1/2 tsp

salt :- taste

curry :- 2

leaves sprigs

Method of preparation:

Grind all the 4th ingredients together.

Heat oil in a pan. Saute onions, tomatoes and green chillies separately and keep aside. Saute the ground masala in the remaining oil. When it is done, add chicken pieces and salt. Add sufficient water to cook the chicken and close the pan. When it is done, add the sautéed onions, tomatoes, green chillies and curry leaves. Remove from fire.

Prawn Cutlet

Ingredients :

Boiled prawns 250 gms
Finely chopped Onions 100gms

Ginger, Garlic, Aniseeds - 1/2 tsp each
Curry leaves - 1 sprig

Salt, pepper powder - as required
Dry Bread crumbs - as required

Egg - 1 no

Oil - to fry

Method of Preparation :

Mince the prawn. Ground ginger, garlic and aniseeds separately. Separate the yolk from the egg.
Heat 1 tsp oil in a pan and sauté onions. Add the ground ingredients one by one. Add curry leaves, prawns, salt and pepper powder and the egg yolk. Sauté well. Remove from fire. Add enough bread crumbs to make the cutlets. Make small balls from the mixture and flatten them into cutlets.
Beat egg white. Dip each cutlets in the egg and coat it with the bread crumbs. Fry them in oil till golden brown.

Fruit Cake items

Raisins Cherry Cake
Ingredients :
Raisins - 1cup
Cherries sliced - 1/2cup
Rum - 1/2cup
Refined flour - 11/2cups
Baking powder - 3tsp
Salt - a pinch
Powdered sugar - 3/4cup
Butter or Ghee - 3/4cup
Egg - 2nos
Vanila essence - 1tsp
For Icing :
Icing Sugar - 1cup
Milk - 11/2tbs
Vanilla essence - 1/4tsp
Method of Preparation:
Mix cherries and raisins with rum. Keep on fire and remove when it begins to boil. Keep it for a night, so that the fruits will soak up the rum. Sieve the flour, baking powder salt and powdered sugar together. Add ghee and mix it well. Beat the eggs till fluffy. Add this to the flour-ghee mixture and mix. Pour vanilla essence and the prepared fruit solution to it and stir well. Pour the cake mixture in a greased ring mould. Bake for at least 45 minutes or till the cake is done. When cool, gently turn the cake out. Beat the ingredients for icing till light and fluffy. Pour this over the prepared cake and bake it before use. Decorate the cake by topping with grated chocolate over the icing.

Spunch Cake

Refined flour - 125gm

Soda powder - 1/2tsp

Baking powder - 1/2tsp

Egg - 4nos
Sugar - 125gm
Butter - 1tsp

Orange juice - 2dsp

Ground orange skin - 1/4tsp

Grated lime skin - 2pinch

Vanilla essence - 1/2tsp

Warm milk - 1/4cup

Method of Preparation:
Mix all the 1st ingredients and sieve. Beat the eggs till light and fluffy. Add sugar and beat again. Mix the 4th ingredients together. Alternately add the 1st and 4th ingredients into the egg mixture and mix well.
Warm lightly the milk and the butter and add it to the cake mixture. Pour this to a greased vessel. Bake the cake in the preheated oven, 400oF, for about 20 minutes.

Onam

Puliinji

ginger is main

Ingredients

1.	Ginger 25gm Green Chilly -4nos.
2.	Coconut oil - 1tsp Dried red chilly 1no. cut in to 4 pieces Mustard seeds - 1/2tsp
3.	Tamarind - size of a lemon Water -2cups
4.	Turmeric powder - 1/4tsp Chilly Powder -1/4tsp Asafoetida powder -1/4tsp Jaggery (grated) - 25gm Curry leaves -1 sprigs Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2^nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

Prathaman

Ingredients :

• Thick milk - 3litre

• Par boiled rice (dried red rice) - 250gm

• Water to mix flour

• Coconut oil - 1tbs

• Sugar - 2tbs

• Plantain leaf pieces - as required

• Sugar - 625gm

• Cardamom powder (optional)

Method of Preparation :

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and ¹/₂tbs sugar in it.

Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.

Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.

Pal Payasam

Ingredients :

• Milk - 3litres

• Dried red rice - 180gm

• Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam

Ingredients :

• Vermicelli - 1 cup
• Cashew nuts - handful
• Raisins - handful
• Water - ³/₄cup
• Sugar - a cup
• Saffron - a pinch
• Milk - a cup
• Cardamom - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Onma special

Olan

Ingredients :

Ash gourd - 100gm
Pumpkin - 100gm
Green chillies - 4nos (split the edge)
Red gram dal - 1tbs (soaked in the water for about 6 hours)
Grated coconut - 1/2quantity(Squeeze out 1/4cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
Salt - to taste
Coconut oil - 1tbs
Curry leaves - 1sprig
Method of Preparation :
Remove the covering of the ash gourd and pumpkin and cut it into small pieces. Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1cup coconut milk and boil. When it thickens well, add 1/4cup coconut milk. Bring to a boil and remove from fire. Add 1tbs coconut oil and the curry leaves and mix well.

Kichadi

Ingredients:
Lady's finger pieces - 31/2 cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 dsp
Grated coconut - 1/2 cup
Curry leaves - 2 springs
Oil - 2 tsp
Salt to taste
Method of Preparation:
Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Onam

Paripe

ngredients :

1.	Lentils (green gram dal - 1cup Water - 3cups Turmeric powder - 1/2tsp
2.	Salt - to taste Ghee - 2tsp

Method of Preparation :
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

Sambar

ngredients

Serves 10

1.	Bitter gourd - 1/2 Brinjal (egg plant) - 1no Drum Stick - 1no Ladies finger - 4nos Red chillies - 4nos (split into2)
2.	Sambar dal (Red gram dal) - 1cup Turmeric powder - 1/2tsp leaves - 1sprig Water - 3cup	4.	Dried coriander seeds - 2tbs
3.	Tamarind - size of a golf ball Water - 1cup Red chilli powder - 1tsp Salt - to taste Curry leaves - 1sprig Asafoetida powder - 1/4tsp Grated molasses - 1/4tsp Coconut oil - 2tbs		White gram dal - 1/4tsp Fenugreek - 1/4tsp Dried chilli - 4nos Coconut oil - 1/2tsp
		5.	Coconut oil - 2tsp Mustard - 1tsp Dried chillies split into 2 - 2nos
		6.	Coriander leaves - few

Method of Preparation :

Clean the vegetables and slice into long pieces.

Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.

Fry the 4^th ingredients in ¹/₂tsp coconut oil. Grind it to a smooth paste and keep aside.

Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note : Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Avial

Ingredients :

1.	Yam sliced thinly into 11/2" length pieces - 1cup Cucumber sliced lengthy into 11/2" thick pieces - 1cup Snake gourd sliced into 11/2" length pieces - 1cup Carrot sliced into into 11/2" length pieces - 1/4cup Long runner-beans sliced into 11/2" length pieces - 1/2cup Drumstick cut into 2" length pieces - 2nos
2.	Raw bananas sliced into 11/2" length pieces - 1no Mango pieces - for sour
3.	Turmeric powder - 1/2tsp Salt - to taste
4.	Grated coconut - 1/2quantity Green chillies - 5nos Cumin seeds - 1/2tsp
5.	Curry leaves - 2sprigs Coconut oil - 3tbs

Method of Preparation :

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Thoran

Ingredients :

1.	Cabbage, long runner-beans or any other vegetable, cut in to small pieces - 500gm
2.	Coconut oil -2tsp Mustard seeds - 1/2tsp Black gram - 1tsp Dried red Chilly (cut into 2-3 pieces) - 4 no.
3.	Salt - to taste Turmeric powder - 1/4tsp Red chilly powder - 1/4tsp
4.	Coconut - 1 cup cumin Seeds - 1/4tsp Curry leaves -2 sprigs Garlic cloves - 2

Method of Preparation :

Crush the coconut, cumin seeds, curry leaves and garlic. Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and sauté 2^nd ingredients. Add the tumeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.

Erissery with Yam

Ingredients :

• Yam cut into small pieces - 60gms
• Big raw banana - 1
• Pepper powder - 1tsp
• Turmeric powder - ¹/₄tsp
• Water - 1cup
• Salt - to taste
• Grated coconut - ¹/₂coconut
• Cumin seeds - a pinch
• ghee - 10gm
• Coconut oil - 1tbs
• Mustard seeds - ¹/₄tsp

Method :

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.

Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.

Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.

Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.