Tag Archive for Roast

Beef Roast

March 21, 2011 Indian Cooking, Indian Non Vegetarian, South Indian No comments

Ingredients:

Beef – 1/4 kg (about 2 palm sized, 1 1/2 inch thick pieces)

Onions – 2 –3 cups (thinly sliced)

Green chillies – 2 (slit lengthwise)

Ginger garlic paste – 1 tablespoon

Curd – 2 tablespoon

Chili powder – 1 tablespoon

Turmeric – 1/2 teaspoon

Pepper powder – 1/2 teaspoon

Fennel powder – 1 tablespoon

Garam masala powder – 1/2 teaspoon

Curry leaves – 2 sprigs

Salt – to taste

How to:

Marinate meat with ginger garlic paste, curd, chili powder, turmeric powder, fennel powder, pepper powder, garam masala, and salt. Refrigerate for about 2-3 hours.

In a heavy bottomed pan/pressure cooker, add about 1/4 cup oil. When the oil becomes hot place the pieces of meat in it and cook on one side till it browns then flip it over and cook the other side. When the meat is browned on both sides, add the onions to the pan and mix well so that it gets coated with the masala that’s stuck to the bottom of the pan. Also add the curry leaves and green chillies. Cover and cook on a low flame for about 1 hour, keep mixing the curry every 15 minutes and cook till the meat is well done. Let the meat rest for about 15 minutes before you serve. Serve with pulao, appam or mashed potatoes.

Serves 2

Kerala Egg Roast (Egg in a thick spicy Onion sauce)

July 1, 2010 Indian Cooking, Indian Non Vegetarian, Indian Vegetarian No comments

Ingredients:

Eggs – 4 (boiled and shelled)

Onion – 3 medium sized (finely sliced)

Tomato – 1 large (chopped)

Green chilly- 2 (slit lengthwise)

Curry leaves – 1 sprig

Chilly powder – 1 1/2 teaspoon

Coriander powder – 1 1/2 teaspoon

Pepper powder – 1 teaspoon

Aniseed – 1/2 teaspoon

Cinnamon – 1 inch piece

Cloves – 2

Cardamom – 2

Oil – 4 tablespoons

Salt – to taste

Water – 1/2 cup

Vinegar – 1 teaspoon

How to:

Grind chilly powder, coriander powder, pepper powder, aniseed, cardamom, cinnamon and cloves with a little water to form a smooth paste and keep aside.

In a heavy bottomed pan heat oil and sauté the onions till they become transparent, you can speedup the process by adding a little salt to the onions. Next add the green chillies and curry leaves to the pan. Stir in the ground masala paste and fry on low heat till the oil separates. Now we can add the chopped tomatoes and sauté till the tomatoes are cooked. Add enough salt and 1/2 cup water. Simmer and continue to cook on a low flame till the gravy thickens. Make slits on the eggs and drop them into the curry. Cover and cook for a while so that the spices get into the egg. serve hot with appam or puttu.