Friday, October 28, 2011

Beef Curry(Beef Sukka,Beef Fry)

Memory lane:
                    When i was young, my mom used to cook chicken on week days. Sundays are always special, after church we'll have goat curry with rice (yum). My mom's a great cook. In her younger days they had coal stove for cooking and the grinding stone for grinding masala. So she was happy with the modern gadgets by dad bought her. I always wonder how she managed without a microwave!!!
                            I'm living in a place where it's hard to find goat meat. So we switched to beef. I have a friend who is an expert in cooking beef. This is her recipe. I cooked this for so many occasions and it came out well every time.
Beef  Sukka ready!

1. 1lb/1/2kg  beef                                            
2. 2 med       onions
3. 1/4 cup     coconut
4. 2              green chilli   
5. tsp        chilli powder
6. tsp        cooking oil
7. 2 tbs        dried coconut pieces

Cut the beef into bite size pieces. Chop the onion and green chillies grind the coconut.

For marinade:

1. 1 tsp  lemon juice
2. tsp  chilli powder
33 tsp  garam masala powder or any other curry powder
4. salt    to taste 


1. Make a paste of the ingredients given for marinade.
2. Coat the beef with this masala and keep it aside.
 (The lemon juice in this mix will make the meat softer.)
3. Heat  oil in the pan, add chopped onion, sliced chilli,when the onion turns golden brown add the remaining 1 tsp ginger garlic paste, chilli powder and coriander leaves cook for another 2 mins.
4. Now add the masala coated beef  to it  and stir fry till the meat turns brown, reduce the flame, cover the pan. The meat will get cooked in the water it releases.
5. When the meat gets cooked 3/4th percent check for salt. 
6. Add the ground coconut/coconut cream cook till  the liquid evaporates and the meat becomes soft.
7. Add the dried coconut pieces.
8. Garnish it with mint or few sprigs of coriander leaves.

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.
beef curry
Make a paste of the ingredients given for marinade
Stir fry till the meat turns brown
Cover the pan. The meat will get cooked in the water it releases 
Add the ground coconut.....






Murungai kai poriyal (Drumstick,Sargwa ki phali ki sabji).

  Almost all the parts of Murungai/drumstic tree is edible and full of nutrients, It's a tropical plant. In india we had some murunga plants in our garden. We use kai, its flowers, and its most nutritious part the leaf. After coming to US i'm using the frozen drumstick.

drumstick poriyal
Murungaikai poriyal
3 full   drumstick
1med   onion 
3tsp     cooked dal
1 s       tomato    
1         clove garlic  
2 tsp    ground coconut
1tsp     chilli powder.
1small green chilli 
1/4 tsp turmeric powder
Salt     to taste
    I used some left over dal which i made for another dish

For seasoning:
 3-4 tsp    cooking oil
1/4 tsp    mustard seed
1/4 tsp    urud dal
Few        curry leaves
4 sprigs  coriander leaves
A pinch  asafoetida

1. Heat the oil in the pan, add mustard seed after it splutters add urud dal till it turns a shade of brown, then add coriander and curry leaves.
2. Add asafoetida, add the chopped onion and fry it till it becomes golden color, then add the chopped garlic and fry for a min.
3. Now add the tomato and cook for a few mins or till it's done. Add the drumstick/murungai kai to it and fry for few mins.
4. Add the chilli pwdr, turmeric pwdr,dal and ground coconut.
5. Add salt to taste.
6. Now add some water, cover the pan with a lid and let it cook in sim till the vegetable is done.
7. If it becomes dry add few more tsp of water to it and check for salt.

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.
                                               ENJOY :)
sargwa ki phali ka sabji
Ingredients for murungaikai poriyal