EASY BEEF CURRY

EASY BEEF CURRY 

INGREDIENTS

BEEF- 1 KG

ONION-5

TOMATO-2

GINGER- 2 INCH PIECE

GARLIC-7 CLOVES

GREEN CHILLIES- 6

CURRY LEAVES-7

RED CHILLY POWDER-1 TABLESPOON

CORIANDER POWDER- 2 1/2 TABLESPOON

TURMERIC POWDER- 1/2 TABLESPOON

COCONUT OIL-1/2 CUP

SALT- ACCORDING TO TASTE

WATER-1- 1 1/2 CUP

PREPARATION

ADD BEEF IN A PRESSURE COOKER WITH 1/2 TABLESPOON TURMERIC POWDER, 1 TABLESPOON RED CHILLY POWDER AND 2 1/2 TABLESPOON CORIANDER POWDER AND SALT

ADD SLICED ONION, CHOPPED GARLIC, GINGER, GREEN CHILLIES AND CHOPPED TOMATOES.

ADD CURRY LEAVES, 

ADD 1 TO 1 1/2  CUPS OF  WATER 

COOK IN THE PRESSURE COOKER TILL BEEF IS COOKED WELL.

OPEN THE LID

NOW AGAIN BOIL IT TILL BEEF MIXES WELL WITH MASALA

YOU CAN SAUTE IT WITH ONIONS OR SHALLOTS

YOUR CURRY IS READY

HOMEMADE CHICKEN NUGGETS

HOMEMADE CHICKEN NUGGETS

INGREDIENTS

FOR MARINATING CHICKEN 


CHICKEN BREAST-BONELESS- 1/2 KG; CUT INTO NUGGET SHAPED PIECE

PEPPER POWDER- 1/2 - 1 TABLESPOON
SALT

GARLIC PASTE - 1/2 TABLESPOON

YOGURT/ CURD- 1-2 TABLESPOONS
LEMON JUICE- 1 TABLESPOON
SOY SAUCE-1/2 - 1 TABLESPOON

FOR COATING

EGGS-2

BREAD CRUMBS- 1 CUP

ALL PURPOSE FLOUR/ MAIDA- 1 CUP

VEGETABLE OIL



PREPARATION

MARINATE THE CHICKEN
KEEP IT REFRIGERATED FOR 1/2 TO 2 HOURS

TAKE ALL PURPOSE FLOUR IN 1 PLATE

SPREAD BREAD CRUMBS IN A PLATE

BEAT EGGS IN A BOWL

HEAT OIL IN A WOK

FIRST DIP MARINATED CHICKEN IN FLOUR
THEN IN BEATEN EGGS
AGAIN ROLL IN BREAD CRUMBS

DEEP FRY IN OIL

SERVE HOT WITH SAUCES

BATTURA

BATTURA

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 2 CUPS

GHEE- 2 TABLESPOONS

EGG-1
CURD- 2 TABLESPOONS
SUGAR- 1 TABLESPOON
SALT

SODA WATER

OIL

PREPARATION

MIX ALL PURPOSE FLOUR AND GHEE WELL

ADD EGG, SUGAR , CURD AND SALT TO THIS

ADD SODA WATER AND KNEAD WELL TO MAKE A SMOOTH SOFT DOUGH

KEEP IT ASIDE FOR SOME TIME

COVER IT WITH A WET CLOTH

MAKE SMALL BALLS 
PRESS IT 
KEEP IT ASIDE FOR 20 MINUTES


NOW DEEP FRY IN OIL

VENDAKKAYA / OKRA/ BHINDI/ LADY'SFINGER MASALA

VENDAKKAYA / OKRA/ BHINDI/ LADY'SFINGER MASALA


INGREDIENTS


LADY'SFINGER-  250 GM

ONIONS-2
TOMATOES-2
GARLIC-3-4 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/4 TABLESPOON
CORIANDER POWDER-1 TABLESPOONS
TURMERIC POWDER- A PINCH
ALL SPICES POWDER-1/4 TABLESPOON

WATER-1/2 CUP

OIL- 4 TABLESPOONS

PREPARATION


HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL GOLDEN BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD CHOPPED LADY'SFINGER AND WATER

COOK IT WELL

HEAT OIL. YOU CAN SPLUTTER MUSTARD AND CURRY LEAVES

TIPS

ALSO CAN ADD COCONUT MILK TO THE CURRY

CARAMEL BANANA- AN EASY BANANA SNACK FOR KIDS

CARAMEL BANANA- AN EASY BANANA SNACK FOR KIDS

INGREDIENTS

RIPE BANANA- 2-3

SUGAR- 8 TABLESPOONS
WATER- 1 3/4 CUP

GHEE- 2 TABLESPOONS

PREPARATION

CUT BANANA INTO PIECES

HEAT A PAN
ADD 4 TABLESPOONS OF SUGAR
FRY TILL IT TURNS BROWN COLOUR

REMOVE FROM FLAME

ADD 1/2 CUP WATER TO THIS 
WHEN SUGAR DISSOLVES COMPLETELY IN WATER, PUT IN FLAME AND MAKE CARAMEL SYRUP

POUR IT INTO A BOWL

NOW IN THE SAME PAN COOK CUT BANANAS WITH  4 TABLESPOONS SUGAR, 1 1/4 CUPS OF WATER AND GHEE

WHEN BANANA IS COOKED WITH SOME WATER AND GHEE REMAINING, ADD CARAMEL SYRUP
MIX WELL

SERVE HOT

KATTIPATHIRI

 KATTIPATHIRI

INGREDIENTS

RICE FLOUR- 1 CUP
 WATER-1 1/4 cup
SALT

GRATED COCONUT- 1/2 CUP
WATER

SHALLOTS- 4 CUT INTO SMALL PIECES
CUMIN SEEDS- 1/2 TABLESPOON


PREPARATION

BOIL WATER  WITH SALT
NOW BRING THE FLAME INTO LOW
ADD FLOUR LITTLE BY LITTLE
MIX WELL 

ADD GRATED COCONUT TO THIS.  MIX WELL

ADD SHALLOTS, CRUSHED CUMIN SEEDS  MIX WELL

NOW REMOVE FROM FLAME

KNEAD IT WELL

ROLL INTO  BALLS (MEDIUM LEMON  SIZE)

PRESS THE DOUGH WITH HAND PLACING IT IN A PLANTAIN LEAF OR YOU CAN USE ALUMINIUM FOIL



NOW FRY BOTH SIDES IN A PAN TILL CRISPY AND BROWN

SERVE IT WITH HOT SPICY MEAT CURRY