Beef curry Kottayam style

Ingredients:

2 kg beef

1/2 tsp turmeric powder

1 tsp chili powder

1 1/2 tsp pepper powder

Salt to taste

Curry leaves

Vinegar

1/2 cup coconut oil

Mustard seeds

Dry red chilies

3 large onions, sliced

10-12 shallots, chopped

Green chilies, sliced

Garlic, crushed

Ginger, crushed

1 large tomato, chopped

2 cups water

1/2 cup grated coconut

Peppercorns

Preparations

Wash the beef with vinegar and water to remove any impurities. Marinate the beef with turmeric powder, chili powder, pepper powder, salt, curry leaves, and vinegar. Let it rest for 10-15 minutes. Pressure cook the marinated beef with a little water for 4-5 whistles. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then add dry red chilies and fry until fragrant.
Sauté the onions and shallots: Add sliced onions and chopped shallots to the pan and sauté until they turn golden brown.
Add green chilies, crushed garlic, and crushed ginger to the pan and sauté for a few seconds. Add chopped tomato to the pan and cook until it becomes soft and mushy. Add turmeric powder, chili powder, and pepper powder to the pan and sauté for a few seconds.
Add 2 cups of water to the pan and bring it to a boil. Add the cooked beef and its gravy to the pan. Simmer the curry for 10-15 minutes, or until the gravy thickens. Add grated coconut to the curry and cook for a few more minutes. Add peppercorns to the curry and cook for a few more seconds.

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leftover Putt recipe

Ingredients

coconut oil

mustard

curry leaves

onion

tomato

salt

turmeric

chicken masala

pepper powder

egg-1

Preparation

Crush put and make powder like. Heat oil in a pan, pop mustard, then add onion and tomato, saute it well, then add salt and masala powders, add a lot of curry leaves, mix all well, break an egg to it, scramble it well, then add putt to it, combine all well, then turn off flame.

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Paal pathiri

Paal Pathiri

Ingredients

raw rice-2 cup

salt

oil

Preparation

Soak rice for 4-5 hrs, then grind it into fine batter. pour this batter to a pan, turn on flame and start stirring, continue until the batter become dough, then turn off flame, let it cool down, then knead it well and make soft. Divide it into equal small balls, then flatten it in a pathiri press, after that, fry it in hot oil.

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Variety Beef Curry

Ingredients:

1 kg beef with bone

1 tomato, chopped

A few small onions, chopped

10 green chilies, chopped

A few curry leaves

Ginger-garlic paste

Turmeric powder (optional)

Chili powder

Garam masala

Salt

Coconut oil

Preparation

In a pressure cooker, combine the beef, chopped tomatoes, onions, green chilies, curry leaves, ginger-garlic paste, turmeric powder (if using), chili powder, garam masala, and salt. Add coconut oil to the pressure cooker and massage the ingredients together to ensure the spices coat the beef evenly. Cook the beef in the pressure cooker for 3 whistles on high flame, followed by 3 whistles on low flame.Once the pressure cooker has cooled down, open it and serve the beef curry hot with rice, roti, or any other side dish of your choice.

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Maida, rice breakfast

The recipe is a soft and delicious breakfast dish that can also be enjoyed for lunch or dinner.

Ingredients:

1 cup cooked rice

1/2 cup water

2 cups all-purpose flour (maida)

Salt to taste

Oil or ghee for greasing

Preparation

In a blender, grind the cooked rice with water to a smooth paste. Combine ingredients: In a bowl, mix the ground rice paste with all-purpose flour and salt. Knead the dough until it becomes soft and pliable. If the dough is too sticky, add a little more flour.
Cover the dough with a damp cloth and let it rest for 10 minutes. Divide the dough into small balls.On a lightly floured surface, roll out each ball into a thin circle. Brush the rolled-out dough with oil or ghee.Fold the dough in half, then in half again, and finally in half once more.Repeat steps 6 and 7 two more times.Heat a tawa (griddle) over medium heat. Place the folded dough on the tawa and cook for a few minutes until golden brown on both sides.

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Egg Potato Curry

Ingredients

oil-1 tbsp

onion-2

ginger garlic-1 tbsp

green chilly-1

tomato-2

turmeric-1/4 tsp

coriander powder-1 1/2 tsp

chilly powder-1 tsp

salt

water

egg

boiled potato

curry leaves

garam masala

Preparation

Heat oil in a pan, add onion, garlic, ginger and green chilly, saute it well, then add tomato, cook it all well, next add masala powders, mix until the raw smell gone, pour hot water, once it starts boiling , add boiled potato and egg, add salt if required, then boil it until the gravy become slightly thick, finally add some curry leaves before the fire turning off.

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Semiya Noodles

Noodles

Ingredients

sunflower oil

semiya

ginger garlic chopped

onion

salt

tomato

capsicum

turmeric

chilly powder

soy sauce

tomato sauce

chicken maggi cube

fried chicken

Preparation

Boil semiya well, then sieve it and keep aside. Heat oil in a pan, add chopped ginger garlic, saute it for a minute, then add onion, saute it well, next add tomato, after sauting all well add masala powders, mix well until it turns aromatic, then add sauces, add chicken then, combine all, then add cooked semiya, mix all in high flame, then turn off flame.

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Small masala dosa

Small masala dosa, fried in oil

Ingredients

dosa batter

oil

fennel

onion

ginger

green chilly

curry leaves

boiled potato

salt

turmeric

chilly powder

coriander leaves

Preparation

lets prepare potato masala first. For this, heat oil in a pan, add some fennels, pop it well, then add green chilly, ginger, curry leaves and onion, saute it well, then add some masala powders, once you mixed it until the raw smell gone, add boiled potato, combine well until it thick well, add coriander, then turn off flame. wait for the heat gone, then make small balls from it. Heat a unniyappam pot, pour oil to holes, then pour dosa batter to the half part of holes, put the balls to it, then pour the batter again to cover the balls, fry both sides well.

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Rava masala balls

Ingredients

water-2 cup

ginger-1 tbsp

green chilly-2 tbsp

salt

pepper powder-1 tsp

turmeric-1/2 tsp

rava-1 cup

oil

mustard

cumin

urad dal

dry chilly

curry leaves

cashews

onion

carrot and beans

salt

chilly powder

turmeric

coriander leaves

Preparation

Boil water in a pan, add salt, turmeric, cumin powder, pepper powder, chopped ginger and green chilly to it, once it boil well add rava to it, mix well until it thick well, then turn off flame. wait for cooled down the mix, then make small balls from it. steam the balls well. Heat oil in a well, pop urad dal and mustard, then add cumin, dry chilly and curry leaves, roast it well, then add carrot and beans, combine well, then add a little of masala powders, mix well, add salt, then add steamed balls, combine all together, then turn off flame.

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Creamy Chicken Burger

Ingredients

bone less chicken

garlic

green chilly

soy sauce

pepper powder

salt

eggs

bread crumbs

oil

cheese slices

mayonnaise

ketch up

onion

tomato

lettuce

cucumber

burger bun

Preparation

grind chicken with garlic and green chilly, then add egg , pepper powder, salt, soy sauce and bread crumbs to it, combine all well, then make cutlets with it, dip the mix in egg and coat bread crumbs, then shallow fry it, once it cooked enough, add cheese slice above it, then cook it until it melts. Take buns, cut it two, then apply mix of mayonnaise and sauce, add lettuce , chopped veggies, add chicken cutlet, and cover it with the other slice of bun.

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Thattukada

Beef curry Kottayam style

leftover Putt recipe

Paal pathiri

Variety Beef Curry

Maida, rice breakfast

Egg Potato Curry

Semiya Noodles

Small masala dosa

Rava masala balls

Creamy Chicken Burger

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business