- Beef : 750 g
- Onions : 2
- Tomatoes : 2
- Shallots : 6-7
- Ginger : 1"
- Garlic : 4-5 cloves
- Lemon juice : 1 tbsp
- Pepper powder : 1/4 tsp
- Turmeric powder : 1/2 tsp
- Shredded coconut : 1/4 cup
- Coriander Powder : 3 tbsp
- Red chilly powder : 3/4 tbsp
- Coriander leaves : 1/4 cup
- Curry leaves : 1 strand
- Star Anise : 1
- Cloves : 4
- Cardamom : 3
- Cinnamon stick : 2 "
- Peppercorns : 5
-
Fennel seeds : 1/4 tsp
- Green chillies : 3-4
- Mustard seeds
Method of preparation
- Chop the beef to small pieces and marinate with lemon juice, 1/4 tsp turmeric powder, 1/4 tsp
pepper powder and salt and keep it aside for about 15 minutes.
- Grind star anise, cloves, cardamom, cinnamon, peppercorns and fennel seeds.
- Then
mix these ground spices with marinated beef pieces along with chopped
shallots, crushed ginger and garlic and pressure cook by adding 1 1/4
cup of water for 4-5 whistles.
- Then
heat oil in a pan and add shredded coconut and fry until slightly brown in colour and keep it aside. And in the remaining
oil saute chopped onions and green chillies till the onions become light
brown in colour.Then lower the
flame and add coriander, red chilly and 1/4
tsp turmeric powder and fry for about a minute. But do make sure not to
burn the powder. Then add chopped tomato and fry till tomatoes are
nicely done.
- Then
add cooked beef and simmer for about 10-15 minutes or till the gravy
thickens. Finally add chopped coriander leaves, curry leaves and fried
coconut pieces and remove from the flame after 1-2 minutes.
Ingredients :
-
Eggs -- 4 nos.
-
Onions -- slivered -- 1/2 cup
-
Tomato -- chopped -- 1/2 cup
-
Red chilli powder -- 1/4 tsp
-
Coriander powder -- 2 tsp
-
Turmeric powder -- a pinch
-
Thick tamarind pulp -- 2 tsp
-
Curry leaves -- 1 sprig
-
Oil -- 3 tsp
-
Fenugreek seeds -- 1/4 tsp
-
Mustard seeds -- 1/2 tsp
-
Salt -- to taste
-
GG paste -- 1 1/2 tsp
For frying the egg :
-
Oil -- 1 tsp
-
Red chilli powder -- 1/ 4 tsp
-
Turmeric powder -- a pinch
-
Salt -- to taste
To grind :
-
Coconut -- 1/4 cup
-
Almonds -- 5 to 7 nos.
Method :
-
Boil the egg for 10 minutes and peel the skin .
- In a small pan mix
oil,red chilli powder,turmeric powder and the required salt and slightly
fry the whole eggs in this masala for a minute or so and keep it ready.
- In a pot add the oil and do the seasoning once it's hot.
- Splutter the
mustard seeds and then followed by fenugreek seeds,curry leaves.
- Add the
onions,GG paste and fry till its golden brown, Dump the tomatoes and
cook till it's cooked thoroughly.
- Now add all the dry powders and fry for
a minute or so .
- It's time to add the tamarind pulp and mix well. Add
half a cup of water and boil it.
- Grind the coconut and almonds adding
little water and mix it well with the boiling kulambu. Keep it covered
for few minutes ad then finally add the fried eggs and scald well.
- Cover
it and cook for 2 minutes so that the fried eggs blends with the
kulambu andd switch once it reaches the right consistency ...Njoy !!!
Ingredients
- Mutton : 1/2 kg
- Onions : 2
- Ginger garlic paste : 1 tbsp
- Tomatoes : 2
- Ghee : 2 tbsp
- Curd : 1 cup
- Garam masala : 1 tbsp
- Powdered Pepper : 1 tbsp
- Cumin seeds : 1 tsp
- Chilli powder : 1 tsp
- Green chilli : According to taste
Method of preparation
- Heat oil in a heavy bottom pan, add the onions and cumin
seeds and fry till golden brown.
- Add the ginger garlic paste and fry again
for 2-3 minutes.
- Add tomato puree and fry till masala separates.
- Now add
the curd and mutton together along with the ghee, garam masala, chilli powder and salt and pepper.
- Transfer the contents to a pressure cooker and give 8-9 whistles.
- Open cooker and check if mutton is
done, transfer to the same heavy bottom pan and cook it to the desired consistency ( gravy/dry) and serve hot.
