Tag Archive for Beef

Chili Beef (With gravy)

July 15, 2011 Indian Cooking, Indian Non Vegetarian No comments

Ingredients:

Beef – 1/2kg (whole)

Onions – 2 medium sized (cubed)

Tomatoes – 2 finely chopped

Ginger – 1/2 teaspoon (finely chopped)

Garlic  – 5-6 pods (finely chopped)

Capsicum – 1/2/1 (cubed)

Green chilies – 2 finely chopped

Chili powder – 1/2 teaspoon

Pepper powder – 1 pinch

Tomato sauce – 2 tablespoons

Soy sauce – 1 tablespoon

Chicken cubes – 1

Oil – 4-5 tablespoons

Salt to taste

How to:

Pressure cook the meat with 1/2 – 1 cup water till done (about 10 – 20 minutes).

Reserve the stock for the gravy. Transfer the meat to a cutting board and cut into thin slices/strips.

In a heavy bottomed pan add 3 tablespoons oil, and fry the ginger, garlic and green chillies for a minute or two. Add the onions and cubed capsicum and sauté till golden brown, add the tomatoes and sauté till well cooked, then add chili powder and a pinch of salt and stir for a minute.

Next  add the tomato sauce and the soy sauce to the pan. Dissolve the chicken cube in the beef stock and add this to the pan, bring to a boil and then add the thinly sliced beef to the gravy. Cover and cook for 5 minutes on a low flame, till the gravy thickens. Sprinkle the pepper powder, check for seasoning and serve. Tastes best with Kerala parota or fried rice.

Tip:

If the gravy is not thick enough mix 1 teaspoon corn flour in a tablespoon of hot water and add to the curry before adding the meat.

Liver Chili Fry

July 1, 2011 Indian Cooking, Indian Non Vegetarian, South Indian No comments

Ingredients:

Beef liver – 1/2 kg

Onions – 2 medium sized (roughly chopped)

Whole red chilies – 5-6 (depending on how much spicy you like the curry)

Pepper Corns – 4-5

Chili powder – 1 tablespoon

Curry leaves – 1 bunch

Oil – 1/4 cup for frying

Vinegar – 1 tablespoon

Salt to taste

How to:

Wash and clean the liver, add salt, pepper corns, whole red chilies and 1 cup water and pressure cook till half done (about one whistle). Remove the pieces of liver from the cooker, reserve the stock, slice the liver into half an inch thick, bite sized pieces and keep aside.

In a mixer add the whole red chillies from the pressure cooker and the chopped onions and roughly crush the mixture (about two pulse).

In a non stick pan add the 1/4 cup oil and fry the pieces of liver till golden brown on both sides. Drain the excess oil on a paper towel and keep aside.

Leave about 2 tablespoons of oil in the pan and pour the remaining oil into another vessel. Sauté the crushed onion and red chili mixture, and curry leaves till the onions are golden brown, add a little salt, 1 tablespoon chili powder and vinegar to the mixture, keep stirring so that the chili powder doesn’t burn. Pour in 2-4 tablespoons of reserved stock and bring to a boil. Check for seasoning, and add more salt and vinegar if needed. Add the fried beef liver to the gravy and let it simmer for a while till the gravy coats all the pieces. Remove from flame and serve hot with rice and pepper water or chapattis.

« Older Entries