Tag Archive | vegetarian

A beautiful Cauliflower and green peas curry

Aug15


“……… I DO THIS, MY WAY! …..”

A beautiful Cauliflower and green peas curry.

Our festival season is slowly starting off with today’s Independence Day celebration and most people will have been watching on their TV the splendid celebrations all over the country.

Next week Kerala will be celebrating their most famous annual festival – ONAM. Malayalis around the world are all ready to welcome the Hindu mythological king Mahabali. Onam is mainly a Hindu Harvest festival.

The Onam feast, also known as Onam Sadhya, is one of the most important parts of Onam celebration. The Sadhya comprises mainly of 26 sensational dishes and there is a set order in which the dishes are served during the Onam fest, wherein the meals are only served on fresh, clean banana leaves (locally known as “Kerala plates”).

There is of course no way that we will cook 26 dishes just for the two of us, but instead we will enjoy some of our well liked and tasty (vegetarian) dishes during that time.

I will start Onam off with this lovely Cauliflower and green peas curry – a curry enjoyed by Vegetarian and Non-Vegetarian alike.
This recipe here is for 4 people.

Ingredients
1 x big cauliflower, cut into small florets
4 x big potatoes, peeled and cut into cubes
1 x cup of green peas (I use frozen peas, thawed)
2 x tsp sugar (or jaggery, if you can get it)
¼ x tsp turmeric powder
Salt to taste
2 Tbsp Vegetable oil

For Grinding
4 x big onions, peeled and cut into pieces
2 x inches of fresh ginger
4 x green chillies
4 x green cardamom
2 x cloves
Piece of cinnamon stick
4 x big tomatoes
Small ball of Tamarind paste
For frying
2 x tsp oil
1 x tsp cumin seeds

Method
Boil potatoes until nearly ready – add cauliflower florets and continue cooking for a few more minutes. Drain and keep aside.

In a wok heat 2 x Tbsp of oil, add the cooked vegetables plus the green peas, stir and cook for 2 more minutes. Take off flame and keep aside in a dish.

Now, in your ‘mixy’ grind all the above mentioned ingredients into a smooth paste, adding tomatoes at the end. Keep aside.

In your wok again heat 2 x tsp of oil and fry cumin seeds for a few seconds. Add the grinded masala, salt, turmeric powder and 2 x tsp of sugar (or jaggery). Stir.

Add all the cooked three vegetables and mix gently. Let gravy thicken for just a couple of more minutes (this is not a liquid curry).

Rice or any roti (chapatti, paratha etc.) and some pickle are good with this.

That’s it – enjoy
Namaskaram
Carina

Riches of the soil

Aug1

“……… I DO THIS, MY WAY! …..”

(Cabbage and Potato curry)

Do not be put off by just reading what I cooked the other day. For some of you this dish seems far too simple and ordinary – but, and here is the big ‘but’ – it is a truly delicious curry filled with some of our beautiful warm spices. This curry is one of my Indian ‘comfort’ foods – a dish which suits me just right during this very heavy Monsoon season, when days sometimes look like we were back in UK – dark, wet and very moody.

Did you know that potatoes (with their skins) have 25% more potassium than bananas? For example and turmeric is a very healing spice.

So I suggest you give this recipe a try; after all, the whole meal can be ready in just 30 minutes. This curry can be eaten with rice or just roti (chapatti, etc.).

INGREDIENTS

1 Tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely sliced

¼ tsp garlic powder
¼ tsp cayenne
½ tsp ground turmeric
1 tsp ground coriander
1 bay leaf
1 Cinnamon stick

1 lb gold potatoes, diced into ½” cubes
½ small head green cabbage, cored and sliced (about 12-14 ounces)
½ cup diced fresh tomatoes
¼ tsp salt
¼ cup chopped cilantro
Salt and pepper to taste

INSTRUCTIONS

Heat oil in a large pan over medium heat.
Add the cumin and mustard seeds and cook for 1-2 minutes until they ‘pop’
Add onions and stir. Cook for a further 2 minutes.
Now add garlic (or garlic powder), bay leaf, cinnamon stick, cayenne, turmeric, coriander, garam masala and cook for a further 1-2 minutes.

Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
Mix all this well. Cover and reduce heat to low. Cook until the potatoes are tender, about 30 – 35 minutes. Watch and if it becomes too dry just add 1 or 2 Tbsp of water.
Remove bay leaf and cinnamon stick and discard.
Once cooked, add salt and freshly ground black pepper.

Remove from heat. Add salt and freshly ground black pepper to taste.
Transfer curry into a serving bowl and sprinkle chopped coriander over the finished dish and serve.

That’s it – enjoy
Namaskaram
Carina

Meatless Bolognese all Paseo

Jun27

“……… I DO THIS, MY WAY! …..”

Meatless Bolognese all Paseo

June is the month of Saint Antony of Padova and for many years we have travelled to this lovely city, saying our prayers at the shrine in the Basilica and seeing our friends, some of whom actually live or work at the Basilica.

But alas, this year sadly we were not able to travel – but we do so hope that there will be soon a ‘next time’.

So it was a chance for me to telephone a couple of our friends in Padova and have one of our pleasant little chats.

Whilst speaking with Antonia, she somehow mentioned a mutual visit to a charming restaurant on our last trip called “Bastioni Del Moro” in Via Pilade Bronzetti (roughly translated to “Ramparts of the Moor”). This is a place which is mostly frequented by locals. We always prefer those kind of restaurants whilst abroad.

Antonia, who is a Vegetarian, ordered her food, Spaghetti con Bolognese. This raised an eyebrow with me – Bolognese? How could she!!! She just smiled and urged me to taste from her plate. And gosh, was I glad I did – it was absolutely delicious and no mincemeat (Keema) in sight. Pure vegetarian, a dish laden with beautiful vegetables and lentils and I really did not miss the meat at all. To be honest, I had forgotten all about this dish and now, speaking to her, I wanted this recipe very badly.

Since then I have made this “Bolognese” a few times, served with pasta, rice, to be eaten with chapatti or naan. Next time I will make thin pancakes, stuff those with my “Bolognese” and serve this dish as a ‘faux lasagne’.

So here it is, and I am happy to share it with you. Of course, as usual, I have given this recipe a little tweak here and there. Do give it a try and you too will be surprised how truly delicious it is.

Ingredients:

1 x large onion, finely chopped
4 x garlic cloves (crushed or finely chopped)
3 x carrots, coarsely grated
2 x large celery sticks – chopped
2 x Tbsp Olive oil
½ x cup of red lentils
4 x large tomatoes, chopped
1 ½ x Tbsp tomato puree
2 x cups vegetable stock
1 x Tbsp mixed (dry) Italian herbs
1 x Tbsp Kashmiri Chilli powder
Salt and pepper to taste

And this is how I made it:

Gently fry Onion, garlic, carrots and celery in oil for appr 5 minutes or until they are all soft.

Add lentils, tomatoes, tomato puree, stock, herbs and chilli powder as well as salt and pepper. Stir.

Cover vessel partially with a lid and simmer for 20 or so minutes – timing depends on how soft you want your lentils.

That’s it – enjoy.

Namaskaram
Carina

Quiche Espanola!

Aug10

Memories of a month in Madrid…..
…..and a Quiche named “our own Jewels in the crown”.

Some time ago we took our girls for a month long family holiday to Spain – to the beautiful and lively city of Madrid in fact. We rented a beautiful little flat in a nice and most convenient area. From here we took many trips, mainly by bus, to some of the interesting little towns often only a one to two hours bus ride away. There is so much to see – the towns, like Toledo and El Escorial by themselves, the churches, galleries, Museums etc. – so much beauty not to be missed!

Frequently arriving back ‘home’ late, we did not feel like cooking but just wanted to “chill out” as the girls called it. So to make one of my nice party/picnic/TV-viewing Quiches the day before was just the right thing to do. The only company this Quiche needed was some lovely red wine and/or Cava. Bliss!
So, to make this dish now when I am rather busy with house- and other matters, makes sense – only Cava is missing!! And instead of Spanish Red we have our Indian SULA.

For a 9 inches (22.5 cm) flan dish, I used the following:
250 g tender corn kernels (frozen) thawed
250 g tender green peas (frozen) thawed
2 x large onions, very finely chopped
5 x garlic cloves, very finely chopped
1 x red large Capsicum, finely chopped
1x yellow large Capsicum, finely chopped
1 x green large Capsicum, finely chopped
½ x a generous bunch of fresh Coriander, washed and finely chopped
3-4 x Tbsp Olive Oil

Salt and some Pepper, to your liking
3 x Tbsp Flour
4 x Eggs, room temperature
2 x tsp red chilli powder (or less if you can’t stand the heat)
½ x tsp Cumin
10 x drops (at least) of Tabasco – optional – (this Quiche does need some heat)

Method:
Drain the de-frosted corn and peas (separately!) in a small colander. Heat most of the oil in a wide pan, add onions, garlic and the entire chopped capsicum stir and cook at medium heat for 5-8 minutes. Add salt and pepper. Let this mixture cool down a bit and then add the coriander – stir.

Now ‘blitz’ the corn only until a very fine paste. Add this and the flour into a bowl, add your eggs and mix everything very well.

Combine the Capsicum mixture with the corn/flour/egg-mixture, stir and finally add more salt (if needed), Chilli powder, Cumin and of course Tabasco – stir once more.

In the meantime I have pre-heated my oven to 200 C. The total mixture gets filled into the flan dish and baked in the oven for ca 45 minutes.

Since ovens vary I recommend you check around the 45 minutes stage. In my case I switch off but leave the dish in the oven. Do not let the Quiche get dry – slightly moist is delicious.

This dish is equally good warm or cold; I happily freeze any left-overs.

So, that’s it again – enjoy – Guten Appetit.
Carina

KOHLRABI

Jun25

I love vegetables and salads – I really do.

Looking at some of the posts and sites on the Internet I see that quite a few are flooded with what I like to call the “fashionable vegetable of the week”. In most cases I cannot get those here which is as well, since I hesitate joining the general bandwagon – instead I prefer to dig deeper into my recipe box from around the world and go for the “old fashioned” dishes – some forgotten for a couple of decades (or more?) because they ran out of favour with the young fashionable cooks.

Germans just love their kohlrabi and children do in particular. It’s so versatile; it can be eaten raw (in salads for example) or cooked. The normal standard way to serve cooked kohlrabi is with a delicious simple butter/cream/lots-of-black-pepper sauce. The vegetable is either sliced into small cubes but mostly into small ‘French fries’.

To be honest I happily could eat myself through the many many recipes which I learned from my own family and friends all those years ago and now that our Hypermarket started stocking those little “Sputniks” (as we children then called them) they will be used in my kitchen a lot.

I made this dish a few days ago when yet again we had to be out and about and did not feel like eating, as we normally do, in a Restaurant in town. I made this dish the night before, kept in the fridge and re-heated on 200 C in my (gas-)oven. This was a good decision and I enjoyed my Kohlrabi a lot.

Today I will not give you the exact measurements here, since it all depends on the size of the individual vegetable and your personal requirements. So, do what I do in situations like this, be flexible!!!

Basmati rice, cooked and kept aside
2 x or more kohlrabi, peeled
1 x carrot, peeled and very finely chopped
1 x large onion, chopped finely
Pinch of fresh nutmeg
1 x dollop of butter
Pinch of salt and a generous! pinch of black pepper
¼ l of the kohlrabi cooking liquid
2 x Tbsp of cream
3 x Tbsp of nice cheese, like Gouda or strong cheddar, grated

Cut peeled kohlrabi in half and boil in salted water for 15-25 minutes (again, check, because it all depends on their size) When cooked and cooled down ready to handle, scoop out some of the inside without damaging the walls.

Now for the sauce; heat butter on medium heat, add chopped onion, the carrot and the scooped out kohlrabi flesh and sauté for a couple of minutes. Add cooking liquid and cream; slowly cook for a few more minutes. Take off flame and add ½ of the grated cheese, mix.

Take an oven-safe dish and add the kohlrabi.

Fill the kohlrabi with the cooked rice and spoon the sauce over the vegetables, with the remaining cheese sprinkled over this.
Bake in a pre-heated oven for app. 30 minutes or so (again – you will have to check – oven heat various and once again, in the end it all depends on the size of the vegetables.)

That’s it – ready – enjoy – Guten Appetit.

Namaskaram
Carina

Gratin with just a little ‘kick’

Jun16

Our version of ‘Broccoli and Cauliflower Gratin’

Maybe one of you dear Reader Friends has been to an English Public School? You have? Oh, then of course you will NOT recognise this particular version of the (in-) famous school “Broccoli and Cauliflower Gratin”, since I have tried to give it a little bit of Carina’s flavouring.

And since my family and I always liked this home-made Gratin I now like to share this recipe with you in the hope that you might as well.
It goes well with chicken and meat but is also just lovely by itself, the amount of grated cheese and red chilli flakes added will have to be to your personal liking (but do not amiss all together, since this dish needs a little ‘kick’).

So without further ado here is my version for you hopefully to prepare for your family as either a side dish or a main meal.

For just 2 people I suggest:

1 x small broccoli, broken into smallish florets
1 x small cauliflower, broken into smallish florets
¼ x cup of natural plain thick yoghurt
½ x of grated sharp cheddar cheese
A sprinkling of dry red chilli flake, depending on your heat tolerance
1 ½ x tsp wholegrain mustard
2 x Tbsp or so of breadcrumbs
Salt and pepper to taste

In lightly salted boiling water cook broccoli and cauliflower for maybe 8 minutes or until they are just tender. Do not over-cook the vegetables!

Drain well and transfer to a lightly buttered flameproof dish.

In a bowl mix together yoghurt, red chilli flakes (if used), mustard and grated cheese, and of course also with salt and pepper. When this is done spoon over your vegetables.

Sprinkle the breadcrumbs over the top and grill under a pre-heated grill until golden brown.

Serve hot with maybe a chunk of French bread.

That’s it – all done – Guten Appetit.
Namaskaram
Carina

A V I A L – അവിയല്

Nov4

(A little healthy vegetable shopping trip at the local market)

avial01

For the time being and in fact only for a very short while some of our many wonderful multi-cultural and multi-religious festival days are over.

My own birthday this year fell right into the middle of Diwali, and Halloween and this is one main reason why I did not post anything regarding those two festivals.

avial02

But I just want to say a big thank you to you who did write to me – I am only sorry I cannot share this huge cake with you which JS had especially ordered. As always he surprised me at midnight (which is a sort of tradition here) with this cake, a huge bunch of beautiful yellow roses (I am not very keen on red ones for a reason) and some lovely gifts – our girls telephoned me at that time as well and so I was very happy indeed.

avial03

Now, since I came to India I have always liked a vegetable dish called AVIAL which is a dish originating from South India and is in fact quite common in Kerala and is of course part of the Sadya, the famous Keralite Vegetarian Feast, especially during the sumptuous feast of Onam. But recently I have developed such a yearning for this healthy dish that I now make it for us on average three times in a week.

There are as usual many many variations of the same theme here and what I show you today is my own basic Avial. Sometimes, depending what I have in my fridge and what is available in my little local market, I might exchange one item for another – one can be pretty flexible. The standard vegetables used in Avial are Eggplant/Aubergine, Drum sticks, Snake Gourd, Plantain, Pumpkin, Carrots, Beans and Elephant Yam. The only thing to remember is not to use “soft” vegetables like tomatoes etc.

avial04

This is not a hot – as in chilli hot – dish, but JS and I like to throw in a couple of Kashmiri Chillies, for colour and taste really, not so much for heat. We also like to include a fresh green mango, but if not available, don’t fret; just add some slightly beaten, slightly sour, curd/yoghurt.

As you might have gathered by now, cooking to us is not as much as sticking to the original authentic recipe, but bringing something to our table we like to eat, and anybody else who happens to join us.

For a large pot I normally use approx.:
1 x cup of Ash Gourd, washed
1 x cup of Cucumber, washed and peeled
3 x Carrots, washed and peeled
1 x whole Drum stick, washed and peeled (like you do with beans)
12 x green Beans, washed and ‘topped and tailed’
2 x raw Plantains, hard skin removed
1 X BIG Eggplant/Aubergine, washed
1 x ‘fat’ slice of Elephant Yam
1 x largish Potato, peeled and washed
10 x Lovoka, washed and cut into half lengthwise
1-2 x medium sized green (cooking) Mangos, peeled and stone removed
2-4 x Tbsp of slightly sour curd/yoghurt (optional)

How to prepare everything ready for cooking:

I like to chop up my vegetables to the sound of some nice music – anything good, but depending on my mood of the moment!
So sit down as well and cut all your vegetables into nice uniformed pieces, like fat match sticks.

avial05

Since the various chosen vegetables take different times to cook, some people prefer to cook them in separate stages – I don’t!!! (and I do not use a pressure cooker either). I just start off with those veggies which take the longest and then just a few minutes later I add the others. Just watch and take care – you do not want to end up with a mushy dish.

avial06

Also add only very very little water when starting to cook (you can always add a few drops later if and when needed) – followed by salt and pepper (optional) and some turmeric powder. Stir very gently and let simmer for 5 x minutes on the lowest heat possible (with the lid on)

avial07

GRINDING THE COCONUT

In your Mixy quickly grind appr. 1 – 1.5 cup grated coconut, 3-5 x green chillies, and 1 x tsp of Cumin seeds coarsely. Do not add any water!!

avial08

Check ‘the bite’ on your vegetables and add all your coconut paste to the vegetables, check salt once again, stir gently and continue cooking for another 5-8 minutes. Let it cool down just a little bit before adding 2 or 3 (or if you like, more) Tbsp of yoghurt/curd, mixing it in briefly.

avial01

If liked, use 1 x Tbsp of Coconut oil over the top and decorate with some curry leafs. Serve it with rice, chapattis or, have it on it’s down. Delicious.

And that’s it! Guten Appetit.

Namaskaram
Carina

‘Schmorgurken’ in a Mustard Sauce

Sep1

Cuc-01

Today again I post a dish which my Mother loved when I was growing up – and so did I. But, like with so many “old fashioned” recipes I had put this onto the back of my memories as well joining a whole lot of others, only to be reminded of this again a few days ago when I realised I was left with a lot of cucumbers in my fridge, due to a few work related Restaurant meals recently. And since they were far too many to eat as a salad (with dill and crabsticks) in a couple of days I had to come up with something else quickly. That’s when my friend Heidi in Berlin during our weekly ‘what’s-up-chat’ reminded me again of this famous German dish. The recipe I am posting here is my own mother’s; Heidi – living in Berlin – of course has a slightly different version which contains amongst other things onions and ham.

There are of course so many different recipes for regional “Schmorgurken” and I have no idea if my one here is typical of the part of Germany I was born or……?
Never mind really, I love it and I am glad it got somehow ‘unlocked’ in my brain and so I am happy to post this here for you in the hope, you too will like it.
It is a perfect Vegetarian meal – Basmati Rice, mashed potatoes or Indian flat bread is just wonderful with this.

Cuc-02

And for you non-vegetarian friends out there simply just add a Hamburger or Sausages.
Ingredients for 2 people and ready in 20 minutes
I used, as seen in my photographs:

Cuc-03

4 x small cucumbers (Vellarikka)
1 x Tbsp of butter (Venna) – do not use oil here –
¾ x Tbsp of Wheat flour (Atta)
¾ cup of Vegetable broth (from a good stock cube)
¼ cup of cream – optional – but it does add tremendously to the taste!
2 x Tbsp of good made mustard (I like coarse grain)
Salt and Pepper to your own taste
Plenty of Spring onion green only

Method:
1. Wash and peel your cucumbers
2. Cut those in half lengthwise and with small spoon remove inside.
3. Cut cucumbers into (half-moon) rings

Cuc-04

4. Melt butter on medium to low heat, add cucumbers, and stir gently.
5. Dust flour over the vegetable, add Stock and cream.

Cuc-05

6. On low heat and without a lid, cook vegetable gently, stir occasionally.
7. Cut as much spring onion greens as you like (I prefer to do this with a scissor) and add those with the mustard to the cucumbers.

Cuc-06

8. Add salt and pepper.

Cuc-01

That’s it – quick, easy and so delicious.

Namaskaram, Carina

CALYPSO AUBERGINE MEDLEY

Jul8

AUB-0
or….. FIRE IN MY WOK !

AUB-1

Yes, it is really me. After a spell in Hospital and subsequent recuperation at home under the very competent and (sometimes strict) care of my beloved “Head nurse Jo”, I am at last again able to do my bit in the kitchen and ‘talk with you’ via the computer.

For starters let me explain something here – I do love meat of nearly any kind, but I find that as I get older I end up eating less meat and also I am pretty certain that I will never become a true vegetarian, I started to enjoy quite often meals without any meat.

So therefore today I post a “no meat” dish which again I picked up during my time on the island of Trinidad. I love this one in particular because it gives me the right spice kick whenever I need it without making a proper curry. Also it takes me only 10 to 15 minutes to bring this to the table.

It’s wonderful just on its own (as in my picture) served with plain boiled Basmati rice or serve it as a side dish to most chicken- and/or burger dishes.

AUB-2

Regarding the heat, that of course is entirely up to you and the tolerance of your palate.

Don’t worry regarding any exact measurements, just take what I did for this post as a guide line and go for it and…..if you like ‘heat’ you will like this.

What you see in my photographs here today is for 2 people as a light meal or for 1 very greedy and hungry person.

AUB-3

AUB-41 x large aubergine, washed, topped and tailed and cut into bite sized cubes
1 x large onion, finely sliced
2-3 x small red hot chillies, very finely sliced
A small piece of fresh ginger, finely sliced
3-4 x cloves of garlic, very finely sliced (our garlic here is not very strong, so try out yours)
1 x Tbsp soft brown sugar
½ to 1 Tbsp of Chilli Sauce (I used one of my decade old favourite: “Lingham’s Chilli Sauce”)

1x Tbsp and a bit of red wine vinegar
Salt and pepper, to taste
2 x Tbsp dark soy sauce
1 Tbsp Hoisin Sauce
Some vegetable stock, I used a Knorr Stock cube.

1. Wash your rice (1/2 cup dry makes 1 full cup cooked) until water runs clear. Soak rice for 15 minutes, then cook until ready (it takes me just another 15 minutes or so).
2. Keep prepared aubergines in a colander, sprinkle with salt, mix, cover and let sit for 15 minutes to extract water.

AUB-5

3. Heat oil in wok, add onion, ginger, garlic, chilli and stir-fry for a few seconds and then add the aubergines (make sure to dry them first in a clean dish clothes), stir and cook on medium heat for around 2 minutes more.

AUB-6

4. Add all your sauces, sugar, vinegar, stock, salt and pepper, stir gently, cover and simmer for maybe another 10 minutes. Check. Don’t let aubergines get too soft and mushy.

That’s it, just check your spices and serve on a bed of fluffy basmati rice.

AUB-7

Enjoy this Medley my friends. We are off to the Dining room now to have our own supper of this dish.

Have a good and peaceful week-end.

Carina

Some like it HOT

Feb8

Yes, my friends – I do mean this! This recipe should come with a ‘health warning’. This dish is really delicious, but …. If you cannot stand the heat (and have to leave the kitchen), you will have to tone down drastically on the chilies – green and red! Although they are of course a vital part of this dish.

Chef-J4

Yesterday we had one of our busy ‘running around in town’ days and because it was already way past our normal Lunchtime we decided to pop into the Grand Hotel on MG Road. We both felt like having a little chili kick so we ordered this dish which their Executive Chef Joseph happily made for us and he also shared his recipe with me and my readers.  And don’t you like his decoration on my plate? The Grand Hotel is on nearly every foreign tourists ‘I-must-visit’ list and not only the foreign visitors flock to this Hotel, but most Indians from the North and further South, when they are in Cochin, will come here, because this place is famous for their variety of fish specialties – Kerala style!

Carina

Hydrabadi Pickled Beef

(Hydrabadi Acchar Erachi)

1 kg Beef, washed, cut into medium cubes

4 tsp red Chili powder

2 Tbsp Ginger/Garlic paste

3 tsp of coriander powder and jeerakam (cumin), made into a paste

6 Lemon, juice of ……

6 twigs of curry leaves

6 green chilies cut into 2

Salt to taste

 

For Tempering

2 tsp jeerakam (cumin)

½ tsp of black jeeakam (black cumin)

6 dry red chilies

1 tsp black mustard seeds

1 tsp Uluva (fenugreek)

60 ml vegetable oil

 Chef-J-2

METHOD

 Take your washed and cubed beef and dry thoroughly (best in a clean Tea-Towel) and keep aside.

Take pot with a thick bottom and put all the above ingredients from the first set (NOT the one for tempering!) and mix well! After this add the beef and with your clean hands mix everything well into each other, really squeezing , so that any juices/aroma get mixed with the meat.

Keep this aside and let it rest for ½ hour.

Now, in another pot heat the oil, add dry red chilies, jeerakam and mustard seeds.

Once the mustard seeds have ‘popped’ add uluva and karim jeerakam.

When the red dry chilies start to turn dark pour everything onto the ‘resting’ Beef.

Cover and first cook on high heat and later continue on low heat until it is cooked to your liking.

It is most important however that you keep stirring to make sure, nothing sticks to the bottom of the pot. If it nevertheless does, don’t use more oil but just sprinkle (with your fingers) a little water onto your Beef.

Chef-J-3

TIPS:

This dish is also very good using chicken (skin removed and medium cubed ).

DON’T ever try to cook this in a pressure cooker – it just will not work.

To get the very best result you have to make sure nothing will ever stick to the bottom of the pot.

This dish will go well with Appam, Chapatti, Naan or Basmati Rice.

PS: This will be appearing on our Dining Table for Sunday Lunch. Those of you, my friends, who wish to share with us, are invited. lol

Carina

(Photos: ManningtreeArchive)