Enjoy Cooking

Tuesday, 20 December 2011

Ingredients

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

Method of preparation

Soak rice in water for about 10 minutes prior to cooking it.
In a pan, add oil,curry leaves, garlic pods and onions and fry them till transparent.
Add ginger garlic paste and fry them till the raw smell goes off and add in the tomatoes.
Once the oil starts to separate from them, add in the chilly powder and fry them for a couple of minutes.
Add in the cooked rice along with salt and mix them carefully not breaking them.
Finally garnish with coriander leaves and serve hot.

Ingredients

Method of preparation

Pressure cook both green gram and channa dal together for 4-5 whistles.
In a wide bottomed vessel, add brinjals along with sambar powder, turmeric and salt and cover them with water for the vegetable to be cooked in medium flame.
Grind the coconut, cumin seeds and green chilly to a paste and once the brinjal is done, add in the cooked dal and ground paste and allow them to boil for some more time.Add in water for required consistency.
Finally season it with mustard and curry leaves.

Ingredients

To fry and grind

Method of preparation

Pressure cook toor dal along with turmeric, cumin seeds and garlic pods for 4-5 whistles.
Soak tamarind in hot water and extract the pulp.
Fry the ingredients in the 'To fry and grind section' in little oil and once cool, grind them to a fine powder.
In a pan, add oil and sambar onion
In a kadai put a teaspoon of oil and add small onions and fry till it turns transparent.
To it add chopped tomatoes and mash well.
Now add drumstick or any other vegetable, sambar powder,salt with water for the vegetable to be cooked.
Once the vegetables are done, pour in the tamarind pulp and if needed some water.
When this starts to boil, add in the ground powder, mashed dal.
Let this boil for some more time and season it with mustard, asafoetida and curry leaves.

Ingredients

Method of preparation

Pressure cook the toor dal along with turmeric until soft.
Extract the pulp from tamarind and keep it aside.
In a wide bottomed vessel, add brinjal, chopped tomatoes, sambar powder and salt and cover them with water and cook until the vegetable is soft.
Once the vegetable is cooked, add the tamarind pulp and bring it to boil.
Finally add the mashed toor dal and season it with mustard, curry leaves, asafoetida and small onions.

Ingredients :

For frying the egg :

To grind :

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

Method of preparation

Extract pulp from tamarind repeatedly adding enough water each time.
To it add tomatoes and mash them well.
Grind together cumin seeds, pepper corns and garlic pods and add them to the tamarind and tomato water.
Add salt and then keep them on medium flame until it foams up on the top.
Do not let them to boil.
Now add chopped coriander leaves and season it with mustard, red chilly and curry leaves.
Can use ghee for seasoning it instead of oil.