Olathirachi/Erachi Olarthiyathu (Traditional Fare)

Beef is prepared in many different ways in Kerala, as fries, curries, cutlets, pickles & biryani.

But the traditional “Olathirachi” is the winner.

This can be kept for a few days even without refrigeration, only remember to warm it up every day.

I have used whole red chillies & coriander seeds in this recipe, but you can use the powders instead.

 

INGREDIENTS:

Beef: 1 kg

Shallots: 200 g sliced

Garlic: 2 tbsps sliced

Ginger: 1 tbsp julliened

Green chilli: 3 slit

Curry leaves: a few

Turmeric powder: 1/2tsp

Coconut slivers: half a cup

Coconut oil: 2 tbsps

Vinegar: 2 tbsps

Salt to taste

For the masala

Dry red chilli: 12

Coriander seeds: 2 tsps

Black pepper: 1 tsp

Cardamom: 2

Cloves: 6

Cinnamon: 1 piece

Aniseed/fennel: 2 tsps

Cumin seeds: 1 tsp

Fenugreek/methi: 1/2tsp

Curry leaves: a few

METHOD:

Cut beef into small pieces.

Dry roast all ingredients under MASALA & powder.

In a pressure cooker, put in the meat, masala powder, turmeric powder, ginger slices, green chillies, half the garlic slices, coconut slivers, salt & vinegar. Mix well.

Cover cooker & cook for 10 minutes (time will depend on the beef, for veal meat cook for 10 minutes, regular beef- about15 to 20 minutes.)

In the meantime, heat oil in a frying pan, fry the shallots brown, remove half & add the garlic, curry leaves.

Put in cooked beef with the gravy & simmer till all the gravy dries up.

Brown the meat well & put the remaining fried shallots.

Beef “ olathiyathu” is ready for the table.

Beef Chilli Fry (Traditional Fare)

With plain roast beef you can make different preparations.

INGREDIENTS:

Roast beef: 500 g

Dry red chilli flakes: 1 tbsp

Pepper powder: 1 tsp

Garlic: 2 tsps crushed

Soy sauce: 1 tbsp

Onion: 1 sliced fine

Oil: 2 tbsps

Salt to taste

METHOD:

To make roast beef: cook big chunks of beef in a pressure cooker after marinating with ginger-garlic paste, pepper powder, whole red chilli, salt & vinegar, for 45 minutes.

Dry out excess stock.

Cut cooked beef into very thin strips or pinch out thin strips, like I have done.

Heat oil in a frying pan, add onions, when brown add crushed garlic & chilli flakes.

When fragrant, put in beef, soy sauce & more salt, if required.

Stir fry on low flame till dry & slightly crisp.

Sprinkle pepper powder & serve not only with rice but also in sandwiches.

Beef Crumb Fry (Party Menu)

INGREDIENTS:

Beef: 500 g

Egg whites: 2

Bread crumbs: 1 cup

Oil to fry

1. Soy sauce: 1 tbsp

2. Sugar: ½ tbsp

3. Ginger- garlic paste: 1 tbsp

4. Vinegar: 1 tbsp

5. Salt: to taste

METHOD:

Cut beef into thin strips against the grain.

Marinate with ingredients 1 to 6. Keep for 2 hours.

Dip each piece in egg white & coat with bread crumbs.

Deep fry till golden brown.

Serve with sauce.

Beef Roast (Traditional Fare) -2

I have given one recipe for beef roast earlier.This recipe is very different, in that, it doesn’t require ginger, garlic or garam masala. It can be served not only with rice, but also as a sandwich filling.

INGREDIENTS:

Beef: 1 kg

Onions: 3 sliced

Red chilli: 10 to 12 crushed

Turmeric powder: 1/2tsp

Vinegar: 2 tbsps

Oil: 5 tbsps

Salt to taste 

METHOD:

Wash beef & cut into 3 pieces.

Marinate with salt & turmeric powder.

Pressure cook for 15 to 20 minutes (depending on the cut of beef). Do not add any water.

When done,evaporate the excess stock & brown the meat in its own fat.

Cool slightly & slice the beef.

Heat oil in a frying pan, add sliced onions & fry it brown. Now, add crushed chillies.

When fragrant, add sliced beef.

Stir well, before taking off the fire add the vinegar.  

Mattar -Aloo Kheema (Traditional Fare)

INGREDIENTS:

Minced beef: 500 g

Green peas: 100 g

Potato: 250 g cubed small

Onion: 2 chopped fine

Garlic: 1 tbsp chopped

Ginger: 1tsp chopped

Green chilli: 2 chopped

Turmeric powder: 1/2 tsp

Pepper powder: 1/2 tsp

Garam masala powder: 1/2 tsp

Chilli powder: 1/2 tsp

Coconut   grating: 1 small cup

Coriander leaves: ½  cup

Salt to taste

Oil: 2tbsps

METHOD:

 Grind coconut & coriander leaves to a coarse paste. Keep aside.

Heat oil, fry onions, garlic, ginger, green chilli till fragrant. Add the spice powders. Fry well.

 Put in the minced beef. Cover & cook till meat is half done.

 Now, put peas & cubed potatoes. Stir well, add salt, cover & cook for 5 minutes more. Open lid, mix in ground coconut.

This is a dry dish. Serve with rice, or rotis .It can be also used as a filling for toasted sandwich or Katti rolls.

 

Meat Balls (Party Menu)

Meat balls can be served as starters at get togethers. 

INGREDIENTS:

Minced beef: 500 g

Bengal gram dhal: 1/2cup soak in water for 1 hour

Pepper: 1 tsp

Aniseed: 1 tsp

Garam masala powder: 1 tsp

Onion: 1 chopped

Ginger: 1”piece

Garlic: 6 pods

Green chilli: 3 chopped

Coriander leaves: a handful chopped

Egg: 1

Bread crumbs: 1/2cup

Oil: 1 tbsp + for frying

 METHOD:

Heat 1 tbsp oil, add aniseed, pepper, minced beef & soaked dhal.

Cover & cook till done. Dry it out well.

Cool & grind with onion, ginger, garlic, green chilli & coriander leaves.

Add salt, egg & crumbs.

Make small balls & deep fry till brown.

Serve with sauce.

Naadan beef curry (Traditional Fare)

An exceptional accompaniment for Kerala Parotta, string hoppers or for that matter, even plain rice.

INGREDIENTS:

Beef: 1 kg cubed

Onion: 4 chopped

Green chilli: 3 chopped

Ginger-garlic paste: 2 tsps

Red chilli powder: 5 tsps

Coriander powder: 1/2tsp

Turmeric powder: 1/4tsp

Garam masala powder: 1 tsp

Pepper powder: 1 tsp

Curry leaves: few

Oil: 3 tbsps

Salt to taste

METHOD:

Heat oil in a pressure cooker, add chopped onions, green chilli, curry leaves & a little salt.

Brown onions well, add ginger-garlic paste, chilli powder, turmeric, coriander & garam masala powers & sauté.

Now, the beef can go in. Add salt, mix it well, cover & pressure cook for 10 minutes. (lower flame after the first whistle and time it.)

Before serving, sprinkle pepper powder.

I served it with string hoppers.

String Hoppers/Idiappam

 Ingredients:

Fine rice flour: 1 cup

Boiling water: 1 cup

Salt to taste

Method:

Pour boiling water into flour, stir with wooden spoon & keep covered for a while.

When the heat is bearable, knead well with your hands.

Divide into 2 balls, fill an idiappam maker with dough & press it out onto a greased plate.

Steam for 7 to 10 minutes & serve with any curry.

 

Beef Roast (Traditional Fare)

INGREDIENTS:

Beef: 1 kg (preferably rump)

Pepper powder: 1tbsp

Red chilli: 6

Garlic-ginger paste: 1 tbsp

Vinegar: 1 tbsp

Garam masala powder: 1 tsp

Soy sauce: 1 tbsp

Sugar: 1 tsp

Salt to taste

Oil: 2 tbsps

METHOD:

Marinate beef with pepper powder, ginger-garlic paste, vinegar, sugar, soy sauce, garam masala & salt for 4 to 5 hours.

Heat oil in a pressure cooker, brown the chunk of meat till evenly coloured all over.

Add a cup (200 ml) of hot water, the red chillies & pressure cook for 30 minutes.

Evaporate excess gravy, if any.

TO SERVE:

Onion: 2 sliced fine

Green chilli: 2

Capsicum: 1 sliced fine

Pepper powder: ½ tsp

Oil: 1 tbsp

Salt to taste

In a frying pan, heat oil. Add sliced onion, chilli & capsicum. Fry till transparent. Add salt & pepper.

Slice cooked beef into thin slices, against the grain, & add to pan. Stir well.

Serve with fried potato wedges.

Note: You can use sweet soy sauce, for the marinade, & avoid the sugar.      

Chilli beef with cabbage (Quick Fix)

                                       

Beef: 500 g

Cabbage: 250 g

Red chilli: 10(crushed}

Shallots: 1 cup

Garlic: 2 cloves (crushed)

Ginger: 1”piece (crushed)

Pepper: 1/2tsp (crushed)

Turmeric powder: 1/2 tsp

Garam masala powder: 1/2 tsp

Vinegar: 1 tbsp

Oil: 3 tbsps(preferably coconut )

Curry leaves a few

Salt to taste

METHOD:

 Cut beef into small strips, cook with salt, turmeric & vinegar. Heat oil in a frying pan, add crushed chilli, onion, garlic, ginger & curry leaves. Fry till fragrant & brown. Now put in cooked beef. Add cabbage cut into fairly big pieces. Stir till dry & cabbage is cooked. Sprinkle pepper powder& garam masala powder.

Serve with rice or bread.

This is a very spicy, yet tasty preparation.

Dumpling Stew (Traditional Fare)

A good  breakfast  item  on special occasions.

                                      

INGREDIENTS:

 Beef on the bone: 1/2 kg

Rice flour: 1 cup

Coconut   grating: 1/2 cup

Coconut milk: 2 cups (thin)

Coconut milk: 1/2 cup thick

Potatoes:  2 (cubed)

Carrot: 2(cubed)

Beans: 10 cut into 1”piece or green peas: ½ cup

Onion: 2 (sliced)

Green chilli: 6 (slit)

Ginger:  1 tsp sliced

Pepper powder: 1/2 tsp

Vinegar: 1/2 tbsp

Oil: 1 tbsp

Whole   garam masala:  few each

Salt to taste

METHOD:

Cook beef with ginger, green chilli, vinegar, salt &1 cup thin coconut milk.

 Heat 1 cup of water, when it boils , add coconut grating ,then add rice flour. Stir well.

When cool, knead & form small dumplings, set aside.

Heat oil ,add spices, onions .When transparent add cooked beef ,remaining coconut milk , cubed potatoes, carrot, beans & rice dumplings .

Cook till done. Add thick coconut milk, adjust   salt.

Ball Curry (Traditional Fare)

                                         

This, the Madras avtar of the famous ball curry preparation carries more flavour than the regular ball-curry.

Now cook the difference!

INGREDIENTS:

Beef:  250g (minced)

Potato: 3 (cubed)

Coconut milk:  2 cups (thin)

Coconut milk: 1/2 cup (thick) (alternatively, use coconut milk powder)

Masala   1:

Shallots: 10

Garlic: 10 pods

Ginger: 1’’ piece

Coriander leaves: 1/2 cup

Aniseed: 1 tsp

Green chilli: 6

Salt: to taste.

Masala  2:

 Red chilli: 10 or 1 ½ tbsps chilli powder

 Coriander seeds: 2 tbsp or 2 tbsps powder

Turmeric powder: 1/2 tsp

Cumin seed: 1/2 tsp

Aniseed: 1/2 tsp

Cinnamon stick: 1’’ piece

Cloves: 6

Cardamom: 3

Pepper: 1 tsp

Onions: 3 (sliced)

Ginger-garlic paste:  tbsp

Oil: 2 tbsps

Curry   leaves   a few

Coriander leaves: 2 tbsps chopped

METHOD:

 Grind masala 1, to a coarse paste.mix well with mince & make small balls of it. keep aside.

Dry  roast  masala 2. Cool & grind to a powder.

Heat   oil, fry onions light brown. Add ginger-garlic paste, curry leaves & coriander leaves. When fragrant, add masala 2, salt & thin coconut milk & bring to boil.

 Now, drop in the meat balls gently. Partially cover the vessel, cook till balls are half done.

 Add the cubed potatoes Cook till done. Finally, add thick milk, adjust salt.

Note:

You could add a tomato, sliced or a tbsp of vinegar to balance taste of coconut milk.

 Ghee rice, ball curry, & raita is a favourite combination for a special occasion lunch.

 Good with idiappams too.

 Or for that matter ....just about Anything! Anything!                                                                                                                                                                                                                                                                                                                                                          

Muttichaaru (Traditional Fare)

This gravy is served with plain rice and lots of meat dishes,  at  most Latin Catholic weddings, in  Kerala. This was before the sad appearance of the fried rice & biriyani.

 A fat calf would inevitably be slaughtered  for the occasion. There were parts of the animal (intestines & bones)  that were not considered appropriate to be served for the main occasion. These were then served  on the wedding eve, when only the dear and near would assemble. Over the years, however, these preparations assumed a ceremonial importance, without which the dinner on the wedding eve, would be incomplete.

 

INGREDIENTS:

Beef bones: 750 g (preferably rib or shin bones)

Shallots: 200 g

Green chilli: 6

Pepper powder: ½  tsp

Ginger: 1” piece

Turmeric powder: ¼  tsp

Coconut: ½  (grated)

Cumin seeds: ½  tsp

Chilli powder: ½   tsp

Tomato: 1

Salt to taste

To season:

Coconut oil: 1 tsp

Shallots: 1 tsp sliced

METHOD:

                1. Coarsely   crush   ginger, green chilli, shallots. Keep aside.

                2. Grind coconut, cumin, chilli powder,& tomato to a fine paste.

                3. Pressure cook bones with crushed masala, pepper powder, turmeric &

        salt for 45 minutes.

                4. When   cooked, remove the bones, & add coconut paste to the stock. Boil for

                   some time.

                5. Season  with shallots.

Serve with rice.

You could pressure cook the bones, freeze the stock to remove the fat, if you want to make it healthy, But you won’t get the real taste of the curry!

Beef Chops-with vindaloo masala (Party Menu)

 

INGREDIENTS:                  

 Beef: 500 g(undercut)

Onions: 2 (sliced)

Ripe tomato: 2

1. garlic : 10 pods

2. ginger : ½” piece

3. red  chilli  powder: 1 tbsp

4.  turmeric  powder : 1/4 tsp

5 .Mustard seeds: 1/2 tsp

6 .fenugreek : a few

7 .cumin seeds: 1/2 tsp

8 .vinegar:3 tbsps

9.  salt :  to taste

Oil: 3/4 cup.

METHOD:

 Slice beef into fairly large pieces, against the grain .Using a mallet or the back of a heavy knife, flatten each piece .This makes the beef tender, and  hence cooks fast.

Grind masalas 1 to 9, marinate beef with this for 1 hour.

Heat oil, fry sliced onion brown & remove.( browning  onions  well  gives  the dish a nice rich colour)

In the same oil, fry the beef, a few pieces at a time & remove.

In a pressure cooker, put in fried beef, fried onions, sliced tomatoes & a cup of hot water, salt, cover and pressure cook for 10 minutes..

Gravy should be thick. Good with  rotis.