Monday, October 29, 2012

Beef Curry

INGREDIENTS


Beef 250 gms
Onion 1 big(finely chopped)
Ginger paste
Garlic paste
Curry leaves
Chilli powder 1tspoon
Corriander powder 1table spoon
Meat masala 2 spoon
Green chilli 2 nos
Turmeric powder
Salt
Oil

METHOD


  • Take all the above ingredients in a pressure cooker except onion and meat masala.
  • And add 1 cup of water to it. Pressure cook it for 10 mins.
  • Now saute the finely chopped onion in a pan.
  • Add the cooked beef and 2 spoon of meat masala.
  • Cook in the slow flame for 10 to 15 mins.
  • (Add a little amount of rice flour to thicken the gravy)


Sunday, October 14, 2012

Mutton Kola Urundai

INGREDIENTS

Roasted Channa dhal 3 table spoon
Poppy Seeds 1 table spoon
Aniseed  
Fennel      1 table spoon
Cloves      2 nos
Shallots    10 nos
Cilantro
Curry leaves
Red chilli powder   1 table spoon
Corriander powder 1 table spoon
Mutton minced       400 gms
Turmeric powder
Ginger minced
Salt as required


METHOD

Grind the roasted channa dhal , poppy seeds, aniseed, fennel and cloves in a blender to a fine powder and keep it aside.

Now grind the minced meet with the shallots and make it to a fine paste.

Mix the minced meet with the powdered channa dhal mixture.

Now add red chilli powder , corriander powder, turmeric powder and minced ginger.

Take finely chopped cilantro and curry leaves and add it the mixture.

Now make the minced meet mixture to small balls and deep roast it in oil.

Atleast deep fry the balls for 5 mins in a slow flame until the color changes.

Saturday, October 13, 2012

Vegetable Pulav


INGREDIENTS


Basmati rice 2 cups
Onion 1 large
Potato 1 medium size
Carrot
Brocolli
Cauliflower
Beans
Green chillies 2
Yogurt 1/4 cup
Poppy seeds
Cloves
Bay leaf
Ghee
Salt



METHOD

Soak tha basmati rice and keep it aside for atleast 20 mins.

Add ghee to the hot rice cooker pan. As ghee melts add poppy seeds, cloves and bay leaves.

Then add chopped onion and suate for a while.

Add all the chopped vegetables and saute for few minutes.

Now add the soaked basmati rice to the vegetable mixture. Then add 4 cups of water.

Add required amount of salt and allow it to cook.

When the pulav is done garnish it with coriander leaves and serve hot.