SPICY BEEF MASALA

Hai Friends...

    Great Morning to all....

 
      Today I am adding a non vegetarian recipe for you. Spicy Beef Masala is very tasty and easy to make with less ingredients. See the recipe below:

SPICY BEEF MASALA

INGREDIENTS

Beef - 500g
Tomato - 1 (chopped)
Onion - 1 (chopped)
Green Chilli -2 (chopped)
Garlic - 6 pod (grind to make a paste)
Ginger - 1 inch piece ( grind to make a paste )
Coriander leaves - 2 tablespoon (chopped)
Chilli powder - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon + 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 2 springs
Mustard seeds - 1/2 teaspoon
Dry red chilli - 2
Cooking oil - 1 teaspoon
Salt - as required


PREPARATION


   Clean and cut beef into small pieces. Marinate beef pieces with turmeric powder, 1/4 teaspoon black pepper powder and salt for 30 minutes. Cook marinated beef with some water in a pressure cooker.

   Meanwhile, put a heavy bottomed pan on flame. Pour some oil to it. Add chopped onion, tomato, green chilli, garlic paste, ginger paste and curry leaves. Saute well. Add chilli powder and black pepper powder and stir well. Add cooked beef along with the water and boil it. When the gravy get thick, add garam masala and mix well. Turn off the flame. Splutter mustard seeds and dry red chilli in hot oil and pour it to the beef masala. Add coriander leaves. Delicious Spicy Beef Masala is ready now. Enjoy....

Try this easy recipe and share your comments and suggestions here. 

Thank you for visiting my blog. Please visit again.

BINDU JAYESH
bindurohinipillai@gmail.com

UNAKKA MEEN CHAMMANTHI / UNAKKA NETHOLI CHAMMANTHI / DRY FISH CHUTNEY / DRY ANCHOVY CHUTNEY

   Have you ever tasted Unakkameen Chammanthi with rice? I think, Chammanthi ( chutney) is a nostalgic item for Keralites. We can prepare a variety of chutney by adding different ingredients like garlic, onion, dried prawns, tomato, coriander leaves, dry fish etc. Here I am sharing a tasty dry fish chutney for you. I used unakka netholi / dry anchovy for this chutney. 

UNAKKA NETHOLI CHAMMANTHI

INGREDIENTS

Coconut (grated) - 2 cup

Unakka Netholi / Dry anchovy - 100 g

Shallots - 4-5
Dry red chilli -1
Chilli powder - 1 teaspoon
Curry leaves - 1 spring
Salt - to taste
Tamarind - lemon sized
Coconut oil - as required

METHOD


   Clean and wash anchovy and roast it in hot oil in a pan. Grind all the ingredients including fried anchovy together to make a rough paste. Dry fish chutney is ready. Enjoy it with hot rice.

   Have you ever tried my recipes of this blog? Please share your experiences with us. Thank You for visiting my blog and I am thanking you all for the support which you had given to me. Expecting the same hereafter also. Please share your comments and suggestions again to improve My Magic Recipes...


BINDU JAYESH
bindurohinipillai@gmail.com

VARUTHARACHA SAMBAR / SAMBAR WITH ROASTED COCONUT AND SPICES

Sambar is a traditional Kerala cuisine for all occasions such as Onam, Vishu, and other festive seasons and marriage functions with sadya. Usually it prepares in all houses as a side dish for rice or dosa or idly. We can prepare sambar in various methods. Regionally the preparation changes. In North region of Kerala, roasted coconut also added with sambar. It makes a good flavour and taste to the sambar. Instead of sambar powder, adding ground paste of roasted coconut, coriander, chilli and other ingredients to give a good flavor to the sambar. Here I am adding the recipe of Varutharacha Sambar.

VARUTHARACHA SAMBAR

INGREDIENTS


Toor Dal - 1 cup
Potato - 2 ( peel and cut it into cube size)
Drumstick -1 (cut into 2 inch piece)
Carrot - 2 (cubed)
Tomato - 1 (cut it into pieces)
Onion - 1 (cubed)
Okra - 2 (cut it into 1 inch piece)
Grated coconut - 2 tablespoon
Coriander - 3 tablespoon
Chana dal - 3 tablespoon
Dry red chilli - 5
Fenugreek seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Curry leaves - 2 springs
Shallots - 4
Mustard seeds - 1/2 teaspoon
Tamarind - lemon sized
Salt - to taste
Cooking oil - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander leaves - 1 teaspoon (chopped) (optional)

METHOD


Cook toor dal in a pressure cooker and keep aside. Roast chana dal, dry red chilli, coriander, fenugreek seeds, curry leaves and grated coconut in a hot pan. Don't add oil to it. Roast the coconut mix in low flame until it turn golden. Stir occasionally.Add asafoetida powder and stir well. Turn off the flame and allow it to cool.

   Take all the vegetables except tomato and okra into a vessel. Add turmeric powder, salt,tamarind juice, curry leaves and water to it and cook the vegetables. Cover the vessel with a lid and cook in medium flame for 10 minutes. The vegetables get about to cook, add tomato and okra and cook for 3 minutes more. Mash the cooked toor dal and add it to the cooked vegetables. Grind the coconut mix to make a smooth paste. Add this paste to the vegetables and cook for 3 minutes. Turn off the flame.


   Splutter mustard seeds and dry red chilli in oil in a hot pan. Add chopped shallots and curry leaves to it and saute well. Add this to the curry.  Add coriander leaves and combine well. Varutharacha Sambar is ready now. Serve it with hot rice or Idly / Dosa and enjoy...

How is this recipe? Try this today itself. Share your comments and experiences with your cooking.

Thank You Friends for Your Likes and Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

VENDAKKA STEW / OKRA CURRY IN COCONUT MILK / BHINDI STEW

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables such as potatoes, onions, carrots, beans, tomatoes or okra or withmeat or sea foods.  Here I am sharing a special Vendakka stew for you. Try this recipe and share your experience please.

VENDAKKA STEW

INGREDIENTS

Vendakka / Okra - 150 g
Onion - 1
Green chilli - 3
Coconut milk (first consistency) - 1/2 cup
Coconut milk (second consistency) - 1 cup
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - as required
Cooking oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilli -1
Curry leaves - 2 springs
Black pepper powder - 1/4 teaspoon (optional)

METHOD


   Wash okra and pat it with a towel to drain the water. Cut okra lengthwise. Cut onion and green chilli. Pour some oil in a hot pan and add chopped okra, onion and green chilli to it. Saute for some time. Add salt, garam masala, coriander powder and turmeric powder to it. Saute for one minute to disappear the raw smell. Add second consistency coconut milk to it and cook for some time. Add first
consistency milk to the curry when it get thick. Then turn off the flame before the stew boils.


   Pour some oil in a hot pan and splutter mustard seeds, dried chilli and curry leaves. Pour it to the stew and stir well. Sprinkle black pepper powder and mix well (Adding black pepper powder should add a special aroma and flavour for the stew. But this step is optional.Can skip this )  Now tasty vendakka stew is ready to serve. Enjoy....

How is this recipe? Please share your experiences with your cooking and share your comments and suggestions here. Your comments are my inspiration for new posts...

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

VELLARIKKAYUM MANGAYUM KOOTTAAN / CUCUMBER MANGO CURRY WITH COCONUT GRAVY

Vellarikkayum Mangayum koottan is a traditional Kerala recipe. My mom seldom makes this when fish is not available. But nowadays I had forgotten this curry. I got this recipe from a recipe group and I tried this and like its taste. I felt the nostalgic taste and so I am sharing this with my friends. Cucumber, mango and drumstick are used to prepare this vegetable curry. All these vegetables are good to health and easily available.

CUCUMBER MANGO CURRY

INGREDIENTS


Cucumber - 200g
Raw mango -1
Drumstick -1
Coconut (grated) - 1/2 cup
Green chilli - 4 (slit into two)
Turmeric powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Fenugreek seed - 1 pinch
Mustard seeds - 1 teaspoon
Dried chilli -2
Curry leaves - 2 springs
Cooking oil - 1 teaspoon
Salt - to taste


METHOD


  Remove the skin and seeds of the cucumber and cut it into squire shape pieces. Cut mango into small pieces with skin. Cut drumsticks into 2 inch pieces. Cook these vegetables with turmeric powder, salt and some water.

   Grind grated coconut with cumin seeds and green chillies to make a smooth paste. Add this paste to the cooked vegetable and stir well. Add salt and combine well. Boil the curry and allow it to get little thick and turn off the flame.

   Pour some oil in a hot pan and splutter mustard seeds, fenugreek seeds and dried chilli. Add curry leaves and pour it to the curry and mix well. Traditional vellarikkayum mangayum curry is ready. Enjoy it with hot rice and kovakka mezhukku puratti.

Like this recipe? Please share your comments and suggestions here

Thank You All My Friends...

BINDU JAYESH
bindurohinipillai@gmail.com

VENDAKKA KICHADI / FRIED OKRA IN CURD / BHINDI RAITA

Vendakka kichadi is a common dish in onam - vishu- marriage sadya occasions in Kerala. We can make pachadi as well as kichadi by frying okra in oil and adding curd. The main difference is in pachadi, we add coconut and we doesn't add coconut in kichadi usually. In some places kichadi is preparing in different method. Vendakka kichadi is very easy to prepare and using few ingredients only.

VENDAKKA KICHADI

INGREDIENTS


Vendakka /Okra / Bhindi - 100 g
Curd - 1 cup
Salt - as required
Curry leaves - 2 springs
Mustard seeds - 1 teaspoon
Dried chilli - 1 ( cut into 2 or 3)
Green chilli - 1
Coconut oil - 1 1/2 teaspoon


METHOD


   Cut okra into 1 inch pieces and slit into four. Cut green chilli into thin round shape pieces, Heat oil in a pan and pour some oil. Put okra  and green chilli into the oil and fry them until it get golden brown and keep aside. Add curd and salt when it get cool.

   Heat oil in the pan and splutter mustard seeds, dried chilli and curry leaves. Add this thadka into the okra curd mix and stir well. Now vendakka kichadi is ready. Enjoy the traditional taste.

Like this easy recipe? Please share your comments and suggestions. 

Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

NADAN MATHI CURRY / MATHI MULAKITTATHU / CHAALA CURRY / SARDINE FISH CURRY

Sardine (mathi ) is a super food which having a lot of health benefits. It provides many essential vitamins and minerals. It is a good source of omega 3 fatty acids. Naadan mathi curry is very tasty too. It is the best combination with kappa vevichathu (tapioca)

NADAN MATHI CURRY

INGREDIENTS


Mathi (Sardine) - 20
Chilli powder - 1 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1 piece
Garlic - 4-5 pod
Green chilli - 4
Shallots - 10-15
Fenugreek seeds - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Kudam puli - 2 piece
Salt - to taste
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs


METHOD


   Clean and cut sardine into pieces. (we can add sardine without cutting it into pieces after cleaning.) Soak kudam puli in some water. Chop ginger, shallots, and garlic into small pieces and keep aside. Slit green chilli. Splutter mustard seeds and fenugreek seeds in hot coconut oil in a mud pan (manchatty). Then add chopped shallots, ginger, garlic, green chillies and curry leaves. Saute well. Then add chilli powder, turmeric powder and coriander powder and stir well. Add 2 cups of water and allow it to boil. Add salt and kudampuli also. When it get boiled, add fish into it and cover the pan with a lid. Turn the flame into medium level after 5 minutes and then turn to low after 10 minutes. Rotate the pan occasionally to avoid sticking the curry at the bottom.


   Turn off the flame when the gravy got thick. Now tasty mathi mulakittathu is ready. Enjoy it with rice or tapioca.

Please try this tasty recipe and share your experience and suggestions if any. I am expecting your comments and encouragements. Thanks for visiting my blog.


BINDU JAYESH
bindurohinipillai@gmail.com

PAAVAKKA MUKKI PORICHATHU / SPECIAL BITTER GOURD FRY

HAI FRIENDS...


   Happy Sunday! Today I am adding a special bitter gourd fry recipe for you. It is crispy as well as very tasty and is well with hot rice. Bitter gourd is dipped in a batter and fried in oil to get crispy and thus we can reduce the bitterness.

SPECIAL BITTER GOURD FRY

INGREDIENTS

Bitter gourd - 4
Chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Gram flour / Rice flour - 1 teaspoon
Corn flour - 1 teaspoon
Salt - to taste
Cooking oil - as required


PREPARATION


   Chop bitter gourd into thin round shape. Mix corn flour, chilli powder, gram flour, turmeric powder and salt with water to make a thick batter. Combine this batter with bitter gourd and deep fry in oil. Take it from oil when it get golden brown and put it on tissue paper to drain the excess oil. Crispy bitter gourd fry is ready.

How is this recipe? Have you prepared any recipes from this blog? If you like this, please share your experiences and comments. Thank you...

BINDU JAYESH
bindurohinipillai@gmail.com

THARRI POLA / RAVA POLA / SEMOLINA BAKED PUDDING

Today I am sharing an Iftar special recipe here. It is a familiar item for iftar and is made with egg and semolina (rava). We can prepare it in nonstick pan as well as pressure cooker. I used pressure cooker for preparing this. I tried this first time and really it is very tasty.

THARRI POLA

See the recipe below:

INGREDIENTS


Egg - 3
Rava / Semolina - 1 cup
Sugar - 1/2 cup
Custard Powder - 2 teaspoon
Ghee - 2 table spoon
Cashew nut - 10 (chopped)
Raisins - 10
Cardamom powder - 1/4 teaspoon


METHOD

 
   Beat egg and sugar well to make puffy. Add roasted semolina and custard powder to it and combine well. (We can blend all these together in a blender ) Roast cashew nuts and raisins in ghee and keep aside. Pour ghee in a hot pan and pour the egg mix to the pan. Add roasted cashew nuts and raisins to it. Cover the pan with a lid and cook for 10 minutes in low flame. If cook this mix in pressure cooker, don't use the weight. After 10 minutes, turn off the flame. Open the lid when it get cool. Remove from pan and cut it into pieces and enjoy the tasty tharri pola.

Try this recipe and share your comments and suggestions here. 

Thank You All for Visiting my Blog.

BINDU JAYESH
bindurohinipillai@gmail.com

CABBAGE UNAKKA CHEMMEEN THORAN / CABBAGE DRIED PRAWNS STIR FRY WITH GRATED COCONUT

Today, a special thoran for you. Cabbage Unakka Chemmeen Thoran is very tasty.I like dried prawns very much. Adding Unakka chemmeen give a special taste to the cabbage thoran.

CABBAGE UNAKKA CHEMMEEN THORAN

INGREDIENTS


Cabbage - 250 g
Unakka Chemmeen (dried prawns) - 100 g
Coconut (grated) - 1 cup
Green chilli - 3
Onion - 1
Ginger - 1 piece
Cumin seeds - 1 pinch
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 2 springs
Dried chilli - 1
Cooking oil - 1 teaspoon
Salt - to taste


METHOD OF PREPARATION


   Chop cabbage finely. Chop onion, ginger and green chilli and keep aside. Crush grated coconut, cumin seeds and turmeric powder in a blender. Combine cabbage, green chilli, ginger, onion, coconut mixture and salt and keep aside. Clean dried prawns and roast it in a pan. Keep it aside.

   In a hot pan, pour some oil and splutter mustard seeds and dried chilli. Add curry leaves and cabbage mix and stir well. Cover the pan with a lid and cook for 6 minutes in low flame. Stir occasionally. Sprinkle water if necessary. Add roasted prawns to it and stir well. Again cover wiith the lid and cook for 5 minutes in low flame. Now open the lid and stir. Turn off the flame. Delicious cabbage dry prawns thoran is ready. Enjoy with meals.

How is it?  Please share your comments and suggestions here.

Thank you

BINDU JAYESH
bindurohinipillai@gmail.com