Month: November 2018

BEEF URULAKIZHANGU CURRY

Recipe for Quick and Easy Kerala Style  Beef with Potato Curry - Beef Urulakizhangu Curry

 

Cut – 750 g  Beef  –  small pieces    Chop –  1 Onions – 1 inch  pc. Ginger – 4 Cloves Garlic – 2 Green Chillies

Cube  – 4-5  Potatoes   Slice – 1 Onion  – 1 Tomato

Spices – 1/2 Tbsp. Red Chilli powder – 1 tbsp. Coriander powder – 1 Tsp. Pepper Powder – 1/2 Tsp.  Garam masala

Cook –   Mix Beef with Chopped items – +/- 1 cup water – 1 tsp  Turmeric Powder –  Salt to Taste –  Pressure cook till soft.

Saute – Heat – 2 tbsp Oil – Sliced Onion –  Handful Curry Leaves – 1-2 mnts – Add Spices –  Stir Fry -Low Flame – 1 mnt –  Add Tomatoes –  1 mnt.

Add –  Saute to Cooked Beef –  Bring to Boil – Add Potatoes  – Add water as needed –  Cook till potatoes are soft.

Delicious Curry ready to be served with Rice or Chapati.

Note – Adjust Salt and Spices to Taste .   Use Coconut Milk instead of additional water for milder taste.  

Recipe for Quick and Easy Nadan Kerala Style  Beef with Potato Curry – Beef Urulakizhangu Curry flavoured with Indian Aromatic Spices and herbs.

 

 

Tangy Tomato Hummus Chutney

Easy Recipe Tomato Hummus Chutney

Boil – Wash Soak Cook Chickpeas – Till Soft – 1  Cup

Toast –  1 tbsp. Sesame Seeds – Pan – Low Flame – 1 -2 mnts. – cool  – Grind – to smooth paste.

Chop – 1 Cup Soft Sun Dried Tomatoes – Small Pcs.

Spice – 1 tsp. Chilli Powder – 1/2 tsp Garlic powder – Salt to Taste

Blend  – Chickpeas – Sesame Powder – Chopped Tomatoes – Spices – 1 tbsp. Oil –  +/- 2 tbsp. Water – Juice of 1 small Lemon – Smooth Paste  – Ready

Enjoy Spicy Tangy Tomato Hummus Chutney as a Spread or Dip or a Side Dish.

Note :  Use Tinned Chickpeas if available.  Adjust Spice to taste.   Soak Sun dried tomatoes to make soft.

Recipe for Spicy Tangy Tomato Hummus Chutney ready to Serve with Chapati  or Pita Bread or as Spread for Sandwiches or as a Party Dip with Carrot – Cucumber Sticks.

 

Mani Puttu Rice Dumpling in Coconut Sauce

 

Rice dumplings Maniputtu Coconut Milk sauce Dry Fruits Berberry
Mani Puttu Dry Fruit Garnish

Dough – 2 cups water – 1 tsp ghee – Pinch Salt – Boil – Stir – +/- 2 cups rice powder –  turn off  stove

Dumpling – Roll to form cherry sized ball

Cook – 2 -3 cups  Water –  pinch – cardamon powder/ Salt -Sugar to taste – Boil – add Dumplings – 5 mnts

Finish – Add 1 cup thick coconut milk – Boil 2 mnts – Dried Berberry to Garnish – cool 2 mnts. – Done 

Enjoy Delicious – Gooey – Coconutty – Traditional comfort food.

Note : Steam  balls if preferred. Use regular Milk instead of coconut milk. Add more Milk if preferred. Use Raisons instead of Berries.  Enjoy without Garnish too.

Mani Puttu in Coconut Sauce Recipe.  Traditional Breakfast receipe from kerala India.