Minced Meat Stuffed Muffin Buns

Ingredients

Dough

All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp water + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                   
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Filling

Minced meat: 500gms
Onion: 1
Green chilli: 1
Turmeric powder: 1/4tbsp
Chilli powder: ½ tsp
Coriander powder: ¼ tsp
Garam masala ½ tsp
Lemon juice: 2tbsp
Coriander leaves finely chopped: 2tbsp
Oil: 4tbsp
Salt: needed

Egg: 1 for egg wash

Method Of Preparation

Filling

Heat oil in a pan. Add in finely chopped onion. Sauté till it becomes transparent. Then add on chopped green chilli. Saute for a minute. Then add in turmeric powder, chilli powder, coriander owder, salt and garam masala. Stir and sauté for 20sec and then add in washed and drained minced meat. Stir well and close with a lid and cook till meat is done. Open the lid and if there is gravy increase the flame and stir in till you get it dry. Then add in lemon juice and coriander leaves and switch off the flame. Let it cool.

Dough

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and  mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Make small equal balls out of the dough

Take each ball and just flatten it by keeping inside your palm. Add in a tbsp. filling to it and roll it.

Grease a muffin tray and place the balls into it.

Egg wash each muffin buns.

Bake it in pre heated oven at 160 deg C to about 15 – 20minutes or till done.

Minced Meat Stuffed Bread

Ingredients

Dough

All Purpose Flour: 1 ¾ cups

Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp water + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                   
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Filling

Minced meat: 500gms
Onion: 1
Green chilli: 1
Turmeric powder: 1/4tbsp
Chilli powder: ½ tsp
Coriander powder: ¼ tsp
Garam masala ½ tsp
Lemon juice: 2tbsp
Coriander leaves finely chopped: 2tbsp
Oil: 4tbsp
Salt: needed
Egg: 1 for egg wash

Method Of Preparation

Filling

Heat oil in a pan. Add in finely chopped onion. Sauté till it becomes transparent. Then add on chopped green chilli. Saute for a minute. Then add in turmeric powder, chilli powder, coriander owder, salt and garam masala. Stir and sauté for 20sec and then add in washed and drained minced meat. Stir well and close with a lid and cook till meat is done. Open the lid and if there is gravy increase the flame and stir in till you get it dry. Then add in lemon juice and coriander leaves and switch off the flame. Let it cool.

Dough

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and  mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take the baking tray and grease it or line with butter paper.

Take the dough and flatten it. Add the filling on the middle of the dough and close it from 4 sides and keep the folded side down on to the baking tray.Egg wash on top and poke with fork several times on top

Bake it in pre heated oven at 160 deg C to about 25 – 30minutes or till done.

Beef masala

Ingredients
Beef: 1kg

Chilli Powder: 1 ½ tbsp (or as per ur tolerance)

Turmeric powder: 1tsp

Coriander Powder: 2tbsp

Garam Masala Powder: 1tsp

Tomato: 1small

Onion: 1 small

Curry leaves: few

Salt: needed

Coconut oil: 3tbsp

Sautéing

Onion: 3

Ginger: 2” piece

Garlic: 3 cloves

Salt: if needed

Curry leaves: few

Green chilli: 3

Coconut oil: 4-5tbsp

Method Of Preparation

Wash and drain beef and keep aside.

In a pan add coriander powder, chilli powder, turmeric powder and garam masala. Dry roast the powder for 1 min or till the aroma comes from it.

Add chopped tomato, onion, curry leaves, coconut oil and salt to it. Mix it well with hand.

Then add the beef to it and again mix it with hand.

Add this into the pressure cooker and add some water to it and keep on flame. (Don’t add too much water)

Wait for 3-4 whistles and switch off the flame. Let the pressure release and take out the beef pieces from the gravy and keep aside. (you can use the gravy for preparing potato curry)

Meanwhile heat oil in a pan; Add in thinly grated/chopped onion, grated ginger and garlic. Sauté it well till it turns golden brown. Add in the beef pieces, green chilli, salt if needed and curry leaves to it.

Keep in low flame till it becomes dry.

Serve hot with chappathi or rice.

Beef Pepper Masala

Ingredients

Beef: 500gms

Turmeric Powder: 1tsp

Pepper Powder: 1tbsp

Salt: needed

Garam Masala: 1tsp

Onion: 2 big

Capsicum: 1

Tomato: 1

Lemon Juice: 1tsp (optional)

GaramMasala: 1tsp

Salt: needed

Pepper Powder: 1tbsp (crushed pepper tastes better)

Oil: 5tbsp

Method Of Preparation

In a pressure cooker add chopped, washed and drained beef, turmeric powder, garam masala, pepper powder and salt.  Add enough water to get it cooked.

Keep on flame and wait for 5-6 whistles. Make sure it won’t get over cooked.

Heat oil in a pan, add finely chopped tomato, when it is well mashed add garam masala and pepper powder to it.

Sauté for a minute and add diced onions and salt, and sauté for a while till it is slightly transparent.

Now add diced capsicum to it. Sauté for 2 minutes and add the cooked beef. Let it be there in low flame for 10- 15 minutes by occasional stirring. Add lemon juice and switch off the flame.

Serve hot with chappathi.

Beef Fry

Ingredients

Beef: 500gms

Chilli Powder: 2tbsp

Turmeric powder: 1tsp

Garam Masala: 1tbsp

Fennel seeds powder: 1tsp

Ginger crushed: 1 cup

Maida/wheat flour/corn flour: 2tbsp

Onion: 1 big

Green chilli: 5

Curry leaves

Coconut oil/refined oil: needed

Salt: needed

Method of Preparation

Cut the beef into small pieces, wash and drain.

Add the beef into pressure cooker together with turmeric powder and salt.

Pressure cook till it is soft. (It should be well cooked to get it soft after frying)

When the pressure releases drain the stock and take the beef pieces into a bowl.

Add chilli powder, garam masala, fennel powder, ginger crushed and maida to the beef and mix well with hand. Marinate for 2 hours.

Slice onion and green chilli and keep aside.

Heat oil in a pan, add the marinated beef to the oil, put in medium flame and when it starts to brown add chopped onion, green chilli and curry leaves to the beef and fry for another 5 minutes and take out from oil to plate with kitchen tissue to remove excess oil.

Serve hot with chappathi, Roti, rice…

Note: You can pressure cook the big pieces of beef and then cut into small pieces after cooking. You can use the beef stock to make the potato curry.

Sending this to Kerala Kitchen Event at Ramyas Space

Beef Varattiyath

Ingredients

Beef: 1kg

Onion: 2

Tomato: 2

Ginger Paste: 2tbsp

Garlic paste: 2tbsp

Turmeric powder: 1tbsp

Coriander powder: 3tbsp

Chilli powder: 1tbsp

Garam Masala: 1tbsp

Pepper powder: 1tbsp (as per taste)

Salt: needed

Curry leaves: few

Coconut oil: 4tbsb

Method of Preparation

Wash and drain beef pieces.

In a cooking pot add beef, turmeric powder, chilli powder, coriander powder, salt, curry leaf and 1 tbsp coconut oil.

Mix well with hand. Add enough water and keep on stove.

You can do it in pressure cooker also. Cook till done

In another pan, heat oil, add chopped onion, when turns brown, add ginger and garlic paste.

Stir for a while and add chopped tomatoes.

When tomato gets cooked, add a bit salt.

And add pepper powder and garam masala. Stir well

Add the cooked beef to it.

Stir well. Close with a lid and keep for 10-15 minutes.

If there is more gravy, increase the flame and stir frequently till the gravy evaporates.

Add curry leaves and switch off the flame.

Serve hot with rice or chappathi…..

Beef Masala

Ingredients

Beef: 1kg

Onion: 2

Tomato: 2

Ginger (2” piece): 4

Garlic: 1 pod

Green chilli: 4

Coriander leaves: few

Turmeric powder: 1 tbsp

Coriander powder: 4 tbsp

Chilli powder: 2 tbsp

Pepper powder: 1tsp

Garam masala: 2 tbsp

Fenugreek seeds: ¼ tsp

Salt: needed

Curry leaves: needed

Coconut oil: needed

Shallots: 6

Method of Preparation

In a cooking pot add the washed beef, and then add chopped onion, tomato, crushed green chilli, ginger and garlic.

Then add turmeric powder, chilli powder, coriander powder, garam masala, pepper powder, fenugreek, salt, curry leaves, coriander leaves and 2tbsp coconut oil.

Mix well with hand and add little water and keep on flame.

Cook in low flame until beef is cooked well and gravy becomes thick.

Switch off the flame when cooked.

Heat oil in a pan, add chopped shallots, when it turns brown add curry leaves. Transfer this to prepared beef masala.

Varuthracha Beef Curry

Ingredients

Beef: 500gms

Potato: 1

Onion: 1

Tomato: 1 big

Green Chilli: 2

Ginger paste: 2 tbsp

Garlic paste: 1tbsp

Garam Masala: 1 tsp

Coriander powder: 3 tbsp

Chilli Powder: 1tbsp

Turmeric powder: 1 tsp

Grated Coconut: 1 cup

Shallots: 10

Fennel Seeds: few

Curry leaves: few

Coconut oil: 5 tbsp

Method of Preparation

In a pan, add 2tbsp oil, add chopped onion, sauté till it becomes transparent.

Add ginger-garlic paste, sauté for a while, add green chilli and chopped tomato.

Stir well, till tomato gets cooked.

Then add chilli powder, coriander powder, turmeric powder and garam masala.

Stir for a minute and add 3 cups water and salt.

When water boils, add meat and potato pieces. And close with a lid. Low the flame.

Meanwhile roast the coconut by adding 1 tbsp oil, 5 shallots, curry leaves and fennel seeds, till coconut turns brown. Grind this into a smooth paste.

When the beef gets cooked and the gravy should be almost thick, add the grinded coconut paste. Stir and when starts to boil switch off the flame.

Heat 2 tbsp oil in a pan and add chopped shallots, when it turns brown add curry leaves and transfer this to prepared curry.

Serve hot with chappathi, pathiri…….etc

Erachi Puttu

Ingredients

For Meat masala

Meat cooked/minced meat: 1 cup (can use any type of meat)

Onion chopped: 1

Green chilli: 1

Ginger paste: ¼ tsp

Garlic paste: ¼ tsp

Tomato: 1

Curry leaves: few

Coriander leaves: 1 string (optional)

Turmeric powder: ¼ tsp

Chilli powder; ¾ tsp

Coriander Powder: ¾ tsp

Garam masala: ¼ tsp

Oil: 3 tbsp

Salt: needed

For Puttu Powder

White rice/ Pachari: 2 cups

Salt: needed

Method of Preparation

For puttu Powder

Soak the rice for 4 hours. Drain, till all water is drained from the rice.

Grind the flour into a fine powder, if necessary you can sieve the rice flour.

In a pan dry roast the flour till aroma comes from it. Switch off the flame

Let it cool well.

Dissolve salt in water, and with the salt water, wet the flour without forming lumps. While adding water rub with the fingers well, not to form lumps. Be careful not to add too much water. Add water little by little, so you can get the right consistency.

For Meat Masala

Heat oil in a pan, add chopped onion, when it turns brown, add ginger garlic paste and green chilli.

Sauté for a minute and add chopped tomato.

When tomato gets cooked add turmeric powder, chilli powder, coriander powder, garam masala. Stir well and add cooked/ minced meat. If needed, sprinkle water.

Add salt and curry leaves. Close with a lid and cook for 5-10 minutes in low flame. Add coriander leaves.

Keep it aside, let it cool.

Take the puttu maker, add 1-2tbsp of meat masala, then add fistful of puttu powder then again add 1-2 tbsp meat masala, then a fistful puttu powder repeat the process till you reach the top.

Steam it for 4-5 minutes.

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

Serve hot.

Beef Ularthiyath/Beef Dry Fry

Ingredients

1. Beef: 1kg
2. Onion: half of 1 onion
3. Ginger crushed: 3 tbsp
4. Garlic crushed: 3 cloves
5. Green chilli crushed: 2
6. Turmeric powder: ¾ tsp
7. Pepper powder: 2 tbsp (as per taste)
8. Garam Masala: 1 tbsp
9. Salt: needed
10. Coconut Oil: 4tbsp
11. Curry leaves: few

Method of Preparation

Transfer washed and drained beef into cooking vessel.

Add onion, green chilli, ginger, garlic, turmeric powder, pepper powder, garam masala, salt and 2 tbsp coconut oil and curry leaves.

Mix thoroughly with hand.

Pour little water and cook in low flame till beef is cooked and the gravy is fully absorbed.

When the gravy is absorbed add the balance oil and some curry leaves and stir for a while and switch off the flame.

Serve hot

Sending this to the Kerala kitchen event hosted by Fajeeda of Faji's Hot Pot

Tapioca with Beef/Kappa Erachi

Ingredients

1. Beef with bone: 750gms
2. Tapioca: 2kg 
3. Onion: 2 
4. Tomato: 1 
5. Green Chilli: 2 
6. Ginger Pate: 2tbsp 
7. Garlic Paste: 1 tbsp 
8. Turmeric powder: 1tsp
9. Chilli Powder: 2 tbsp 
10. Coriander Powder: 4tbsp 
11. Garam Masala: 1 tsp 
12. Pepper Powder: ½ tsp 
13. Salt: needed 
14. Coconut oil: 5tbsp 
15. Shallots: 5 
16. Curry leaves: few 
17. Coriander leaves: 1 string (optional)

Method of Preparation

• Clean, wash and cut tapioca into medium sized pieces. Keep aside. 
• In a cooking pot, add cleaned and washed beef. 
• Into it add chopped onion, tomato, green chilli, ginger paste, garlic paste, turmeric powder, chilli powder, coriander powder, pepper powder, garam masala, salt and 2tbsp coconut oil. 
• Mix well with hand. Add enough water, Close the lid and put on the flame. 
• When beef is almost cooked, check the gravy, there should be enough gravy for the tapioca to get cooked. If the gravy is less add enough hot water. Add tapioca pieces. 
• When tapioca gets cooked, switch off the flame. 
• Heat oil in a pan, add chopped shallots, when it browns, add curry leaves and transfer this to the kappa meat masala. Add chopped coriander leaves also. 
• Serve hot.

Beef- Vegetable Curry

Ingredients

Beef: 250 gms

Potato: 1

Carrot: 1

Onion: 1

Tomato: 2 small

Pepper powder: 1 tsp (increase or decrease as per taste)

Garam Masala: 1 tsp

Coriander powder: ¾ tsp

Turmeric powder: ¼ tsp

Oil: 2 tsp

Shallots: 5

Salt: needed

Method of Preparation

In a pressure cooker, cook beef by adding turmeric powder, coriander powder, garam masala, pepper powder, salt and 1 ¾ cups of water.

When the pressure settles, add sliced potato, carrot, onion and tomato. And wait for one whistle to come. Wait for the pressure to settle.

If the gravy is more watery form, put in high flame for 5 minutes or till the gravy slightly thickens.

Heat oil in a pan; add chopped shallots, sauté till brownish red and pour into the prepared curry

Beef Fry

Ingredients

1. Beef: 800gm
2. Turmeric powder: 1 tsp
3. Garam masala: 1tsp
4. Pepper powder: ½ tsp
5. Chilli powder: 2 tsp
6. Wheat Flour: 3-4tsp
7. Egg: 1
8. Lemon juice: 1tsp
9. Salt: needed
10. Oil: needed
11. Curry leaf: few
12. Green chilli: 3

Method of Preparation:

·        Cook the beef by adding garam masala, pepper powder and ½ tsp turmeric powder and salt. Cook till it comes very soft.

·        Cut the beef into small pieces.

·        In a bowl; add, turmeric powder, chilli powder, wheat flour, egg, lemon juice, salt, curry leaf, chopped green chilli. Mix well with hand.

·        Add beef pieces into the mix and marinate for 1 hour.

·        Deep fry in oil.

·        Garnish with fried green chilli and curry leaves.