This is another one of my favorite recipes which was shared by an old family friend. Its so tender and melts in your mouth. It is quite spicy as the name suggests but you can tone it down by reducing the chilly powder and black pepper. Its best served with Kerala porotta but goes well with any kind of bread or rice.
Beef – ½ kg ( cut into small cubes)
Onions – 1 small (sliced)
Shallots – 2(sliced)
Curry leaves – 1 sprig
Ginger paste – 1tsp
Garlic – 1 tsp
Red chilly powder – ½ tsp
Garam masala – 1 tsp
Vinegar – 1 tbsp
Soy sauce – 1 tbsp
To dry grind
Whole black pepper – 1tbsp
Fennel seeds – 1 ½ tbsp
Cloves – 4
Star anise – 1
In a pressure cooker add all the ingredients from 5 -9 and the ground spices along with the beef, add water just above the level of the beef and cook it for 20 minutes on medium heat.( If cooking in a pan cook it for 40 to 50 minutes till tender).
Heat oil in a pan, add the sliced onions and shallots and saute well till it turns brown in color.
Add the cooked beef to it. If all the water has not been absorbed continue to cook it till the water has been absorbed completely.
Mix and fry well for 5 minutes.
Add soy sauce to it and mix well.
Garnish with a few curry leaves.
This dish is one of my comfort foods. I love to have it with rice.The coconut milk in this dish is optional. I like it as it helps thicken the dish and cuts down the heat. The Garcia Gambooge in this dish is mandatory. Its smokiness is what brings out the flavor in this dish. It can be a bit hard to find in Canada. It is available in Surabi store in Surrey.
The Garcia is only for flavor and usually we do not consume it.
Fish (any thick fish ) – ½ kg (cut into medium sized pcs)
Shallots – 2 (chopped)
Ginger – 2 inch piece ( cut into long strips)
Garlic – 10 cloves ( cut into strips)
Red chilly powder – 1 tbsp
Turmeric powder – ½ tsp
Oil – 3 tbsp
Kudam puli / Garcia Gambooge – 3 (broken into smaller pcs)
Curry leaves – a handful
Thick Coconut Milk – 1/4 cup
Water – ½ cup ( add more if needed)
Salt – to taste
- Mix the red chilly powder and turmeric powder with a little water to make it a paste and keep aside.
- In a little bowl, add the kudam puli/garcia , water and salt and set aside.
- Heat oil in a pan ( if available, an earthen pot ), add shallots,ginger, garlic strips , curry leaves and saute well.
- Then add the red chilly – turmeric paste and saute for couple minutes.
- Add the kudam puli – water mixture into the pan. Also add the rest of the water and coconut milk. Mix it using a ladle and let it boil.
- Place the washed fish in it carefully so that it does not overlap. PS: I had forgotten to add the curry leaves earlier so I added it in this step. I have used Basa fillets here.
- Close and cook for ten minutes.
- Mix in between by rotating the pan. Do not mix with a ladle as the fish will break.
- Garnish with a sprig of curry leaves.
Who doesn’t like soft soft bread and what if it is home made. . Yummy. . This bread is a soft milk bread. Its yummy just the way it is. It also gives a very nice texture when toasted and is perfect for breakfast. It remains soft for several days. You can also use this recipe to make dinner rolls. The secret to the softness is the water roux used in the recipe.
For the water roux
All purpose flour – 1/3 cup
Water -1 cup
All purpose Flour – 2.5 cups
Yeast – 2 tsp + 1/4 tsp
Butter – 3 tbsp
Milk (warm) – 1/2 cup
Egg – 1
Sugar – 4 tbsp
Salt – 1/2 tsp
- Make the water roux – In a pan, mix the water and flour on medium heat.
- The mixture will thicken up. Keep stirring till streaks/lines remain in the mixture when you draw them.
- Keep it aside and let it cool.
- In a bowl, take the flour, salt, sugar and yeast. Mix it with a whisk.
- In the bowl of your stand mixer, add egg, warm milk and butter and mix using a whisk till well combined.
- Add the flour into the above mixture and mix using the dough hook.
- Also add half of the water roux (1/2 cup) and mix well.
- Knead for 15 minutes. The dough will be very sticky but that is what we want. You could do this by hand too but it is just sticky and messy.
- Keep in a warm area for an hour till doubled in size.
- Cut into 4 equal pieces (I weighed them) and form smooth balls with them.
- Roll it to an oval shape and fold the edges towards the center. Use flour as necessary to help roll out the dough.
- Flatten it out again into a rectangle and make it a roll.
- Place it in the oiled loaf pan with the seam side down.
- Repeat for the rest of the pieces.
- Cover and let it rise for an hour.
- Bake for 20 minutes, take it out and cover the top with an aluminium foil and bake for another 10 minutes.
- Brush the top of the bread with melted butter.