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Wednesday 10 October 2012

KAPPA- BEEF / TAPIOCA- BEEF BIRIYANI BIRIYANI

KAPPA- BEEF / TAPIOCA- BEEF BIRIYANI BIRIYANI

FOR KAPPA

KAPPA-1 KG

GRATED COCONUT-1/2 CUP
CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
GINGER-1 INCH PIECE
GREEN CHILLIES-3
SHALLOTS-3
SALT

COOK TAPIOCA WITH SALT AND POWDERS
DRAIN WATER
MASH IT AND KEEP ASIDE

MIX COCONUT, CHOPPED GINGER,GREEN CHILLIES AND SHALLOTS BY COARSE CRUSHING 

FOR MEAT MASALA

BEEF-1/2 KG
ONION-1
GINGER-GARLIC PASTE-2 TABLESPOONS
GREEN CHILLIES-3

RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON
GARAM MASALA- 1/2 TABLESPOON

SALT

CURRY LEAVES
COCONUT OIL

MARINATE THE MEAT WITH 1 TABLESPOON GINGER GARLIC PASTE, VINEGAR, SALT, AND RED CHILLY POWDER , CORIANDER POWDER AND TURMERIC POWDER

HEAT OIL IN A PRESSURE COOKER
FRY ONION TILL TRANSLUCENT

ADD 1 TABLESPOON GINGER -GARLIC PASTE, GREEN CHILLIES AND CURRY LEAVES
WHEN FRIED ADD BLACK PEPPER POWDER AND GARAM MASALA POWDER
FRY TILL RAW SMELL OF POWDER GOES


COOK THE MARINATED BEEF WITH 1/4 CUP OF WATER TILL MEAT BECOMES TENDER

FOR SEASONING

COCONUT OIL

MUSTARD-1 TABLESPOON
CURRY LEAVES


SHALLOTS-4
DRIED RED CHILLIES-3

HEAT COCONUT OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES AND CRUSHED SHALLOTS AND DRIED RED CHILLIES

ADD THE MASHED TAPIOCA AND COOKED BEEF MIXTURE

MIX WELL

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