Beef Curry (Kerala Style)

This is my first post this year. And the last time I posted was over six months ago. A lot has happened in those six months. Phew! I did move cities. And in the new city - Cebu, I moved twice. So there has been a lot going on. Including a month and a half in Mumbai. :-) So last year was a lot of travelling, hopefully this year we will travel for leisure. Well that is one of my goals anyway. To travel and explore Philippines. It is a beautiful country with gorgeous beaches, awesome food choices and friendly people. What more could a traveler ask for. So here's hoping that I make my goal a reality. And let's say amen to that.

Now coming back to the recipe below, which by the way has no connection whatsoever to my ramblings above, is one of my all time favorites. Of all the recipes that have been sitting in my drafts for ages, I was surprised to see this one, wondering why its hasn't been posted yet. This dish makes a fairly regular appearance in my elder sister's (Anita) home. And obviously if I am visiting is a part of the menu for one of the meals. Anita learnt this recipe from her elder sister-in-law Leena chechi many moons ago. What I particularly like about this preparation is the number of spices that come together to create this delightful spicy curry. As always, please use the number of chillies, cinnamon and peppercorns as per your spice tolerance. You may also use your discretion in using ginger and garlic. This dish is fiery hot if prepared with the exact measurements given below. Enjoy!

Ingredients:

1. Beef - 1 kg (cubed into 1 inch pieces)
2. Oil - 3 -4 tbsp (as required)
3. Mustard seeds - 2 tsp
4. Curry leaves - 3 sprigs (roughly 25 leaves)
5. Onions - 3 big sized (roughly chopped)
6. Green chilly - 4 nos ( roughly chopped)
7. Garlic - 25 flakes (finely chopped)
8. Ginger - 2 and 1/2 inch piece (finely chopped)
9. Red Chilly powder - 1and 1/2 tsp
10. Turmeric powder - 1 tsp
11. Coriander powder - 2 and 1/2 tbsp
12. Bay leaves - 3 nos
13. Vinegar - 1 and 1/2 tbsp
14. Methi (fenugreek) seeds - 1/4 tsp (roasted and ground)
15. Coconut - 1 and 1/2 cup (thinly sliced into 1/2 inch bits)

Spice Mix coarsely ground:

1. Cinnamon - 7 one inch sticks
2. Cloves - 6 nos
3. Cardamom - 6 nos
4. Cumin - 1 tsp
5. Aniseed (Saunf) - 1 tsp
6. Peppercorns - 10 nos

Method:

1. Wash and drain the meat. Apply salt and keep aside.
2. Heat oil in a pan, add mustard seeds, when they stop spluttering, add the curry leaves, onions and green chilies. Fry till the onion becomes brown.
3. Add the chopped ginger and garlic, and continue frying for another 2-3 minutes.
4. Add the ground spice mix, the powders, bay leaves, meat and vinegar. Mix well.
5. Cook till the meat is done. This should take about twenty to thirty minutes depending on how tender the meat is.
6. While the meat is cooking, fry the coconut bits in oil till they change the color. Add a pinch of turmeric powder to this. Keep this aside.
7. Dry roast the methi seeds and and powder it. You can use a rolling pin or a mortar and pestle to do this.
8. When the meat is cooked, adjust the consistency of the curry. It should ideally be a thick gravy. Add the fried coconut and methi powder. Mix well. Put off the flame after about two minutes.

This curry goes well with steamed rice, appams and dosas.

Chicken Stew - straight from Kerala

Cooking, according to me should be a simple affair. I am not a fan of food that needs hours of labor. Of course I go the extra mile on special days and that could be once a year. But mostly I prefer cooking that is hassle free, before and after meal. Today's chicken stew is just that a simple chicken dish that will melt in your mouth with every bite. Very delicate flavors with a blend of whole spices, garlic, ginger and onion.

The recipe I share with you today was something my elder sister - Anita, cooked on special occasions. Well if you count me visiting her special. She cooked the same recipe with mutton as I personally prefer mutton and so does everyone in my family. However, my husband is not fond of mutton and hence whenever I make this stew it is always made with chicken. Let me assure you if you prefer mutton, then please try this recipe with mutton, it will be just as delicious if not more. This is a family winner!

                                                                              

Ingredients:

1. Chicken /Mutton - 1 kg
2. Potatoes - 3 medium sized
3. Oil - 3 tbsp
4. Onion - 2 large
5. Garlic - 2 tbsp
6. Ginger - 1 inch piece
7. Green chilly - 3 nos.
8. Curry leaves - two sprigs
9. Coconut milk - 200 ml
10. Vinegar - 2 tbsp
11. Salt and Water - as required

Spice Mix:

1. Peppercorns - 1/2 tbsp
2. Cardamom - 5 nos
3. Cloves -6 nos
4. Cinnamon - 2 inch stick
5. Turmeric

Method:

1. Wash and cut the meat into curry pieces. Keep aside.
2. Peel and cut the potatoes into wedges. Soak in water till they are ready to be used.
3. Chop onions, slice garlic and grate/slice ginger. Chop the green chillies.
4. In a pan heat oil, add the spice mix except turmeric. After about a minute add the onions, garlic and ginger. Fry till the onions are soft and light brown. Add the chillies.
5. Add the chicken and let the meat fry till it is browned. 
6. Add the potatoes, vinegar, salt and turmeric. Mix well Add half a cup or 100 ml of hot water. 
7. Cook on slow flame with a lid for about 15 minutes or till the meat is done.
8. Lastly add the coconut milk, once the gravy starts boiling check for salt and consistency. Adjust if required and turn off the flame.

Chicken stew goes well with appams, and dosas. For those of us who don't have appams or dosas, well we'll make do with pulao.