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.

Beetroot Pickle

Ingredients
Beetroot: 1

Green Chilli: 1 or 2

Garlic cloves: 4

Onion chopped: 1tbsp

Vinegar: 2tbsp

Salt: needed

Chilli powder: 1tsp or as per your tolerance

Oil: 2tbsp

Mustard seeds: ½ tsp

Method Of Preparation

Wash peel and grate beetroot. (Grating is important)

Chop garlic and green chilli.

Heat oil in a pan and splutter mustard seeds and add chopped onion, green chilli and garlic.

When it turns slight reddish add red chilli powder and stir.

Add in grated beetroot and salt. Stir for 1-2 minutes in low flame till the raw smell off the beetroot takes off but without losing its crunchiness.

Then add this into a bowl and add in vinegar to it.

Serve with rice.

Mixed Vegetable Curry

Ingredients
Potato: 1 big

Capsicum: 1

Koosa/White Zucchini: 2

Carrot: 1

Radish: 1

French beans: 5

Beans: 5

Cauliflower: 8 florets

White Pumpkin/Charanga: 1 small piece

Eggplant small: 4

Tindli/Kovakka: 4

Onion: 1 big

Tomato: 2

Turmeric powder: 1tsp

Chilli Powder: 1tbsp

Coriander Powder: 2-3tbsp

Garam Masala: 1tsp

Fennel seeds: 1tbsp

Salt: needed

Coconut oil: 3+2tbsp

Shallots: 5

Curry leaves: as needed

Coriander leaves: needed

Method Of Preparation

Wash, peel and chop all the vegetables.

Transfer the chopped veggies to a cooking pan, add coriander powder, chilli powder, garam masala, turmeric powder, fennel seeds and salt.

Add in coconut oil 2tbsp and curry leaves. Mix this well with hand.

Add in some water to get the veggies cooked. Keep on flame.

When it starts boil put the flame to medium. When the vegetables get cooked and gravy becomes thick switch off the flame and add fresh curry leaves.

Heat 3tbsp coconut oil in a pan and add chopped shallots and when it turns reddish brown add curry leaves and add this to the prepared curry.

Serve hot with chappathi.

Celery Masala

Ingredients

Celery: 6 stems

Carrot: 1

Capsicum: 1

Potato: 1

Zucchini/Koosa: 3

For onion Paste

Onion: 1 big

Tomato: 1 big

Garlic: 4 cloves

Ginger: 1” piece

Green Chilli: 3

Spluttering

Jeera: 1tsp

Mustard Seeds: ½ tsp

Oil: 4-6tbsp

Masala Powders

Coriander Powder: 2tbsp

Garam Masala: 1tsp

Chilli Powder: 1tsp or as per taste

Turmeric Powder: ¾ tsp

Salt: needed

Coriander Leaves: few

Method Of Preparation

Chop all the veggies and keep aside.

Make onion paste by grinding onion, tomato, ginger, garlic and green chilli. Keep aside.

Heat oil in a pan and splutter mustard seeds and jeera and then add the grounded onion paste to it.

Stir for a while till its raw smell goes and oil comes up.

Now add the coriander powder, chilli powder, garam masala and turmeric powder.

Stir for a minute. Then add 1 ½ -2 cups water, salt and add all the chopped veggies.

Close with a lid and lower the flame when boils.

Let it cook. When the gravy becomes thick and all the veggies get cooked add coriander leaves and switch off the flame.

Serve hot with chappathi.