Saturday, August 11, 2012
Beef cutlets
Beef cutlet is not a very universal Indian dish but when u go down south like specifically Kerala this dish is a perfect appetizer and a great compliment to hard drinks and otherwise too . U cannot go wrong with this absolute crowd pleaser make it and u will be hailed as a rock star even if it is just for the day ! ; P
I usually make it around Christmas or Easter time truly delectable dish believe me there won't be any left overs with this one!
what u need to make the recipe:
Beef -2 pounds
boiled potatoes-2
shallots chopped-1/2 cup
(sorry the pic shows big red onion in the backdrop cos I had used up the shallots for the cutlets!)
ginger finely chopped-1/2 inch
green chillies chopped as per taste
cilantro chopped -1 tablespoon
salt to taste
bread crumbs plain- 2 cups
oil to fry as needed
eggs -2 beaten
There are different options to make the mix but the one I follow is to boil the beef pieces with a little salt in the cooker till well done. Then use a blender to get it to a thread like consistency with out adding any water at all just the meat this texture gets it close to the authentic beef cutlets in kerala because I have tried this other ways comes out little chunky.
add the chopped shallots, chillies, ginger, cilantro, salt
and the boiled potatoes blend these all well together.
Then line up the beaten eggs first add a little salt to the eggs too, then the bread crumbs
start making the patties of the beef mix.
Heat a pan with oil when the right temp take the patty dip the patty in the eggs , then coat with the bread crumbs next stop is the hot pan.
Turn the patties both sides till golden brown serve with tomato ketchup or shallots marinated with chillies and vinegar Njoy!
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Wednesday, July 25, 2012
Nombu Kanji Cooking Recipe
Nehk;G fQ;rp
By - Zareena Beevi
Viewed 7535 Times
Viewed 7535 Times
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| INGREDIENTS | |
| Basmati Rice - 1/2 Cup Split Green Gram - 2 Table Spoon Ginger Garlic Paste - 1 Tsp Coconut Milk - 1/2 cup Large Onion - 1/2 Green Chilli - 2 Large Tomato - 1/2 Cinnamon Stick - 1 Cloves - 2 Fenugreek - 1/2 tsp Coriander Leaves - few leaves Oil - 2 tsp Salt - to taste |
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| PREPARATION | |
| 1. Coarse grind the rice in mixie for few seconds. Clean it in water. 2. Add split green gram in coarsely ground rice and soak in water. 3. Cut onion , tomato and green chilli into small pieces. 4. Heat oil in a vessel and add cloves and cinnamon stick. 5. Add onion and fry till it becomes transperant. 6. Now add ginger garlic paste and saute for 2 mins. 7. Add fenugreek, tomato, chilli and coriander leaves and saute for few more minutes. 8. Now add soaked rice and split green gram 9. Add the coconut milk and salt to taste. 10. Add 4 cups of water and boil it in medium flame till it becomes a nice porridge(kanji). 11. Add more water depending upon the desired thickness of the porridge. Serve it to break the fast during ramadan period or as casual delicacy |
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