Naadan Beef Roast

Happy Easter to all my friends.

Today is a beef speciality which I named “Naadan Beef Roast”. This is one of my speciality and what I know is, this recipe tastes yummy. All used ingredients are available in our kitchen for daily cooking. So have no second thought and prepare it for Easter breakfast or lunch and you can be the star of your house.

I prepare this recipe very often, my friends and husband love this dish and can not stop asking for more. Enjoy….. Have a great Easter :)

Ingredients:

Beef - 500gms (cut into small cube size)

Shallots - 1/2 cup

Green chillies - 2 nos (slit into half)

Garlic - 4 pods

Ginger - 1 small piece

Tomatoes - 1 medium

Turmeric powder - ¼ tsp

Red chilli powder - ½ tsp

Coriander powder - 2 tbsp

Meat masala - 1 tbsp

Jeera powder - ¼ tsp

Coconut oil - 1 tbsp

Salt - to taste

For frying:

Coconut oil - 3 tbsp

Coconut pieces/slices - 20 small pieces

Black pepper powder - 1 tbsp

Curry leaves - handful ( slit into half)

Preparation:

- Heat oil in a cooker, add onion, ginger, garlic, tomato, green chilli, curry leaves and saute for 2 minutes.

- Add turmeric powder, red chilli powder, coriander powder, jeera powder, meat masala and saute for 3 - 4 minutes.

- Add beef, salt and mix well. Let the beef cook for at least 8 - 10 whistle in the cooker.

- When beef is cooked, pour coconut oil in a kadai and add coconut pieces/slices and saute till light brown in color.

- Add the beef mixture to the kadai with pepper powder and roast till water is dry.

- Add curry leaves and saute for a minute. Naadan Beef roast is ready.

- Serve hot with rice, bread, parathas or chapathi.

Note:

- Jeera powder is perumjeerakam powder.  

- Coconut pieces/slices is called thega kottu in malayalam.

- This is a spicy dish, adjust spice accordingly.

- Cook the beef in cooker, according to the tenderness of the meat.

Neyappam

Wishing a Happy Vishu to all….

Neyappam is a traditional and popular recipe of Kerala prepared from rice flour, jaggery, banana and coconut oil. Vishu is a festival which is incomplete without Neyappam. Here is a traditional Neyappam recipe from me to all my friends.

Ingredients:

White Rice powder - 4 cups

Jaggery - 500 gms

Milk - ½ cup

Black sesame seeds - ½ tsp

Black jeera- ½ tsp (optional)

Cardamom powder - 1 tbsp

Sugar - 2 tbsp (optional)

Soda powder - ¼ tsp

Coconut slices - ½ tsp (roasted in ghee- optional)

Coconut oil - ½ ltr (for frying)

Elakke banana - 4 nos (mashed)

Preparation:

- Boil jaggery in water, let cool and drain and keep aside.

- Mix/Grind the rice powder, jaggery syrup, milk, banana, sugar to a smooth batter (this mix should be in a dosa batter consistency).

- To the batter, add the black sesame seeds, black jeera, cardamom powder, soda powder, coconut slices and mix well. Keep this dough to rest for 2 - 3 hours.

- Take a deep bottom kadai, pour coconut oil and let heat on medium flame.

- Mix the dough well, pour one spoon of the dough to the oil and let cook till brown on both sides. Keep turning the appam to cook on both sides evenly.

- Drain oil, let cool and enjoy tasty Neyyappam.

Note:

- Jaggery syrup can be prepared by 1 cup jaggery with ¾ cup of water (approximate)

Pineapple Pachadi

Pineapple Pachadi is yet another traditional side dish of Kerala prepared with a fruit. I prepare this often, as my family loves this dish. There are different types of pachadi preparation from cucumber, mango and so on.. Pachadi is a part of Vishu and Onam Sadhya.

Ingredients:

Pineapple - 2 cups (cut into small cube pieces)

Turmeric powder - ½ tsp

Green chilli - 2 nos (chopped)

Shallots - 2 pods (sliced)

Thick curd - 1 cup

Cumin seeds - ¼ tsp

Grated coconut - 1 cup

Dry red chillies - 5 nos

Fenugreek powder - a pinch

Coconut oil - 2 tbsp

Mustard seeds - ½ tsp

Sugar - 1 tbsp

Curry leaves - 1 string

Crushed mustard seeds - 1 tsp

Water - ½ cup

Salt - to taste

Preparation:

- Grind coconut and cumin seeds to a paste.

- Cook Pineapple with turmeric powder, green chillies and ½ cup water.

- When the water gets dried, add the coconut paste, crushed mustard seeds and mix well. When this mixture turns to boil, off flame and let cool. Add sugar at this stage and let cool.

- Add the curd to the pachadi and mix well. Add a pinch of salt.

- In a pan, heat oil, splutter mustard seeds, dry red chillies, shallots, curry leaves, fenugreek powder and fry for a sec.

- Add the tempering to the pachadi and mix well.

- Pineapple pachadi is ready to serve. It tastes better the next day.

Note:

- Adding sugar is optional. I like sweet, so add at least 1 tbsp.

- Adding green chilli to the pachadi is again optional.

Mushroom Masala

Ingredients:

Mushrooms - 400 gms

Onions - 1-2 nos (medium size)

Tomato - 1 nos

Green chilli - 3 nos (slit into half)

Garlic - 4 pods (crushed)

Ginger - small piece (crushed)

Curry leaves - Handful

Cinnamon - 1 stick

Clove - 4 nos

Red chillie powder - 1 tbs

Turmeric powder - ½ tsp

Meat Masala - 3 tbsp

Sunflower oil - 2 tbs

Salt - to taste

Preparation:

- Clean and cut mushrooms into half and keep aside.

- Heat oil in a kadai and add cloves and cinnamon for a sec.

- Add green chillies, garlic, ginger and saute for a minute.

- Add the onions and saute well till translucent.

- Add tomatoes and saute till mushy.

- Now add turmeric powder, red chilli powder, meat masala, salt and saute well.

- Add mushrooms and curry leaves and cook on low flame for 2-3 mts.(without lid on)

- Serve hot with rotis or parathas.

Chicken Tapioca Balls

Ingredients:

Tapioca – 1 kg (Cut into small cube)

Turmeric powder – 1 tsp

Butter – 2 tbsp

Chicken – 500- 800 gm

Onion – 1- 2 nos (chopped)

Ginger – 1 tbs (chopped)

Green chilly – 3 nos (chopped)

Curry leaves – handful (chopped)

Kashmiri chilly powder – 1/2 tsp

Pepper powder – 2 tsp

Garam masala powder – ½ tsp

Salt – To taste

Oil – 2 tbs (for cooking)

Oil - for frying

Egg – 1 or 2 nos (beaten)

Bread crumbs – 2 cups or as required

Preparation:

- Clean and cook chicken adding a pinch of turmeric powder, pepper powder and salt. Shred the chicken pieces and keep aside.

- Heat 2 tbsp oil in a pan. Saute onion, ginger, green chilly and curry leaves. Saute until onion is translucent. Add turmeric powder, kashmiri chilly powder, pepper powder and garam masala powder and saute well. Add the shredded chicken and mix well. Add salt as required and keep aside.

- Boil tapioca pieces(small cube pieces) in water adding salt and turmeric powder in a cooker. Once done, drain the water and mash the tapioca adding 2 tbsp butter  and keep aside.

- Make medium sized balls out of the mashed tapioca and flatten them. Put 2 tsp of the chicken mixture in between the tapioca and shape back into a ball and keep aside.

- Roll them in beaten egg and into bread crumbs.

- Deep-fry the tapioca balls in oil till golden brown in color. (make sure to keep turning the tapioca balls till cooked evenly)

- Serve hot with hot and sweet sauce.