Beef Ularthu

Ingredients:
Beef: 1/2 kg
Onion: 2 big
Tomato chopped: 1 medium
Coconut flakes: 2 tbsp
Ginger chopped: 1 tbsp
Gralic chopped: 1 tbsp
Greenchilli chopped: 2 pcs
Coriander powder: 11/2 tbsp
Redchilli powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1 tsp
Fennelseed powder: 11/2 tsp
Salt: to taste
Oil:
Vinegar: 1 tbsp
Curry leaves: few

Method

Wash and clean beef with vinegar and turmeric powder. Heat oil in a pressure cooker, add ginger, garlic curry leaves and greenchilli, saute for few minute. Add onion, fry until it turns golden brown. Add tomato, fry well till the oil starts seperate. Add coconut flakes. Then coriander powder, chilli powder, garam masala, fennelseed powder, saute for 2-3 minutes. Add beef pieces and one cup to this, stir well. Add salt. Cover and cook till beef turns soft. Remove from fire.

Heat oil in another pan, add the cooked beef gravy and fry well until beef turns dry. Serve hot with rice.

Kottayam style Kapp Biriyani/Ellum Kappayum (Tapioca Biryani)

Ingredients for Kappa/Tapioca:
Tapioca: 1 kg
Salt: to taste
Grated coconut: 1/2 cup
Garlic chopped: 2-3 pcs
Green chilli: 2 pcs
Small onion chopped: 3-4 pcs

Method:
Wash and clean tapioca, cut into small pieces. In a large pan, pour enough water to cover the tapioca and transfer to stove. When its starts boiling, add salt. Cook till done. Drain the water completely and keep aside. Coarsely grind coconut, garlic, green chilli, small onion and turmeric powder. Make a small space in the centre of cooked kappa and put the coconut mixture, cover it with tapioca and transfer again to stove. Reduce the flame to medium, Cook until the rawsmell goes. Remove from fire, mix well with a wooden spoon and set aside.

Ingredients For Beef Curry:
Beef with bones: 3/4 kg
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger paste: 1/2 tbsp
Garlic paste: 1/2 tbsp
Red chilly powder: 1 tbsp
Coriander powder:2 1/2 tbsp
Pepper powder: 1 tbsp
Fennel seed powder: 1/4 tbsp
Turmeric powder: 2 tsp
Garam masala: 2 tsp
Coconut oil
Salt: to taste
Curry leaves: 2 spring
Water: 2 cups

Method:
Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add ginger, curry leaves and garlic. Saute till the raw smell goes. Add onion fry till golden color. Then add tomato, saute well till the oil appears on the top, add red chili powder, coriander powder, pepper powder, fennel seed powder and turmeric powder. Sauté for 2-3 minutes. Add beef and water to this, mix well. Cover and cook for 30-40 minutes or till done. Add garam masala, stir well.

Final Preperation:
Add the beef to the prepared tapioca little by little (tapioca and beef should be in equal qty) and mix them well with a wooden spoon/stick. Serve hot

Beef Cutlet

Ingredients:
Ground Beef: 800 gm
Potato: 2 big
Onion: 3 medium
Ginger chopped: 2 tbsp
Garlic chopped: 2 tbsp
Green chilli chopped: 2 pc
Curry Leaves: 1 spring
Chilli powder: 11/2 tsp
Meat masala: 1 tsp
Garam masala: 2 tsp
Fennel seed powder: 3 tsp
Pepper powder: 3 tsp
Salt: to taste
Bread crumbs: 1 cup
Egg white: 2
Vinegar: 1 tbsp
Oil:

Method:
Wash the potatoes and pressure cook them until soft. Peel the potatoes and mash them very well with spoon and keep aside. Wash and clean meat with vinegar and turmeric powder. Heat oil in a pan, add onion, green chilli, ginger, garlic and curry leaves saute till it turns golden color. Add ground beef. Saute well. Add chilli powder, garam masala, fennel seed powder, pepper powder, meat masala and salt. Cook until it turns soft. Allow the mixture to cool. Once it is cooled add mashed potatoes & mix well. Make small balls with the mixture & flatten with hands into round shape.

Beat the egg white. Add bread crumbs to a plate. Dip each cutlet in egg white and roll with bread crumbs until fully coated. Heat oil in a pan, Deep fry/shallow fry until golden brown color. Serve hot with ketchup or sliced onions.

Nadan Beef Curry

Ingredients:
Beef: 1 kg
Coconut flakes: 1/2 cup
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger: 1 tbsp
Garlic: 1 tbsp
Fennel seeds: 1 tbsp
Bay leaf: 2
Cinnamon: 2
Cloves:4
Cardamom: 4
Red chilly powder: 3/4 tbsp
Coriander powder:2tbsp
Pepper powder:1 tbsp
Turmeric powder: 1/2 tsp
Coconut oil
Salt: 1 tsp
Curry leaves: 2 spring
Water

Method:
Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add coconut flakes and fry till golden color, Drain and keep it aside. In the same pan add fennel seed, bay leaf, cinnamon, cloves and cardamom. Sauté 1-2 minutes, add ginger curry leaves and garlic. When the raw smell goes add onion, fry until it turns golden color. Add tomato and fry it till the oil appears on the top, add red chili powder, coriander powder, pepper powder and turmeric powders. Sauté well. Add beef and required amount of water and mix well. Cover and cook for 30-40 minutes or till done.Remove lid and add fried coconut slices and mix well.Serve hot.