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.

Cabbage with Black Eyed Beans Thoran

Ingredients:

Cabbage chopped: 1 cup

Black eyed beans: 1/4 cup

Grated coconut: 1/4 cup

Onion chopped: 1 small

Green chilli: 3-4 pcs

Curry leaves: 1 spring

Turmeric powder: 1 tsp

Salt: to taste

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Red chili flakes: 1-2 pcs

Method:

Clean and wash beans. In a pressure cooker add beans, salt, turmeric powder and enough water, cook until it turns soft and keep aside. Combine cabbage, grated coconut, onion, green chilli, curry leaves and salt with your hands. Heat oil in a pan, splutter mustard seeds and cumin seeds, add red chilli flakes. Add cabbage mixture to this, cover and cook for 2-3 minutes. Then add cooked beans, saute well. Cook for another 3-4 minutes. Serve hot with rice  

Fish Fry

Ingredients:
Pearl spot/Karimeen : 1 pc (any fish of your choice)
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Cornflour: 1/2 tbsp
Al purpose flour/Maida: 1/4 tbsp
Red chili powder: 3 tsp
Pepper powder: 2 tsp
Lemon juice: 1/2 tbsp
Water: 1/2 tbsp
Salt: 1/2 tsp
Oil for frying

Method:

Clean and wash the karimeen, make 3-4 slits on the fish piece. Combine all the above ingredients. Apply the marinade on the fish and keep aside for 1 hour. Heat oil in a pan, shallow fry both sides till golden brown color. Serve hot

Duck Roast / Tharavu Roast

Ingredients:

Duck: 1 kg 

Onion: 3-4 medium 

Tomato: 1 kg

Ginger: 1 1/2 tbsp

Garlic: 1 1/2 tbsp

Green chilli: 1-2 pcs

Pepper powder: 2 tbsp 

Meat Masala: 1 tbsp

Fennel Seed powder: 2 tsp

Garam masala: 1 tsp

Curry leaves:

Cardamom: 2 pc

Bayleaves: 1 pc

Cinnamon Stick: 1 small

Cloves: 2

Vinegar: 1/4 tbsp

Salt: to taste

Oil

Method:

Clean and wash the duck and cut into medium pieces. Heat oil in a pan, add bay leaves, cardamom, cinnamon and cloves, saute for 1 minute. Add ginger, garlic and green chilli, fry for 2-3 minutes. Add onion, fry till golden brown color. Add tomatoes and fry till soft and oil starts to seperate. Add pepper powder, meat masala, fennel powder and garam masala, saute well until the raw smell goes. Then add duck pieces and vinegar. Reduce the flame to low, cover and cook for 25-30 minutes or until the duck pieces turns soft.

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