KERALA BEEF ULARTHIATHU / BEEF ROAST

Recipe source :Suriani pachakam (Bava R Luckos)

Ingredients

1. Beef(cut into bite sized pieces)- 1 kg
2. Thinly sliced coconut pieces-3/4 cup
3. Turmeric powder-1/4 tsp
4. Shallots/chumanulli (sliced)-3/4 cup
5. Ginger (chopped)- 2tbsp
6. Garlic(chopped)-1 tbsp
7. Curry leaves- 3 to 4 sprigs
8. Vinegar- 2 tsp
9. Onion sliced-1 big
10. Salt to taste
11. Hot water
12. Coconut oil

To grind

1. Coriander powder- 2 tbsp
2. Chili powder-1 tbsp( or Kashmiri chili powder-2 to 3  tbsp,according to taste)
3. Turmeric powder-1/2 tsp
4. Black pepper powder- 1 tsp
5. Cumin seeds-1/2 tsp
6. Fennel seeds-1/2 tsp
7. Cinnamon-2" piece
8. Cloves- 5 nos
9. Cardamom-3 nos
10. Water

Method

• Mix together thinly sliced coconut,turmeric powder and salt.Heat oil in a pan and saute this until it turns golden brown.Keep aside.
• In a blender,combine all the ingredients to grind and blend to form a smooth paste.Keep aside.
• Place beef pieces in a pressure cooker or a heavy bottomed pan.Add the masala paste,fried coconut pieces,shallots,ginger,garlic,curry leaves , vinegar,hot water and salt to taste.Cook until the beef pieces are tender.
• Heat oil in a large  frying pan ,add sliced onion and saute till it turns golden brown.Now add the cooked beef and saute on a medium heat for about 15 to 20 minutes or until it is almost dry.(if you prefer dry fry ,cook for another 5 to  minutes until it is completely dry.)

Serve with rice,appam,dosa or puttu.ENJOY!!!

CHOCOLATE ESPRESSO MUG CAKE

Ingredients

1. All purpose flour- 3 tbsp
2. Instant coffee powder-1 tsp
3. Drinking chocolate powder or sweetened cocoa powder-2 tbsp
4. Sugar- 2 1/2 to 3  tbsp
5. Baking powder- 1/4 tsp
6. Milk- 2tbsp
7. Egg- 1 no
8. Oil-2 tbsp
9. Vanilla extract-1/2 tsp

Method

• In a mixing bowl combine all purpose flour,coffee powder,sugar and baking powder.Mix well.
• Add milk,egg ,oil and vanilla extract,stir with a fork ,just until combined.
• Pour this into a greased mug and microwave on high for  90 seconds( or a few seconds more) until cooked through.(DO NOT OVER COOK)
• Serve with a scoop of vanilla ice cream or simply dust with powdered sugar.

ENJOY!!!!!

NOTE: you can use cocoa powder instead of drinking chocolate mix ,in that case add 1 or 2 tsp more  sugar according to your taste.

sending this to any one can cook event at taste of pearl city

CHICKEN TIKKA WRAP

Ingredients

1. Chicken breasts(cut into bite sized pieces) -2 medium 
2. Onion (chopped)- 1 medium
3. Cucumber (chopped)-1 small
4. Tomato (chopped)-1 small
5. Lettuce (chopped)-1 cup
6. Pita bread-3 to 4 nos
7. Yogurt/Mayonnaise-1/4 cup
8. Pepper powder-1/4 to 1/4 tsp

For marinade

1. Lemon juice-1 tsp
2. Ginger paste- 1 tsp
3. Garlic paste- 1 tsp
4. Kashmiri chili powder-2 to 2 1/2 tsp(or to taste)
5. Ajwain seeds(crushed)-1/4 tsp (if not available substitute with cumin powder)
6. Kasurimathi (dried fenugreek leaves) (crushed)-1/4 tsp
7. Garam masala-1/4 tsp
8. Yogurt-1/4 to 1/2 cup
9. Oil-2 tsp
10. Salt to taste

Method

• Combine all the ingredients for marination and rub it onto the chicken pieces and refrigerate for about 2 hrs.
• Arrange this on a greased baking pan and bake at 250 deg C for about 20 to 25 minutes ,turning sides in between.
• Combine yogurt/mayonnaise with pepper powder and spread it on to the pita bread.(you can also use green chutney instead of this)
• Now place a few spoons of cucumber,onion ,tomato, lettuce and chicken tikka on the bread,roll it up and enjoy!

BABY CORN PULAV

Recipe source : Rak's Kitchen

Ingredients

1. Basmati rice- 1 cup
2. Bay leaf- 1no
3. Clove- 3 nos
4. Cinnamon -1"piece
5. Cardamom-2 nos
6. Onion(sliced finely) -1 no
7. Baby corn(sliced) -10 nos
8. Coconut milk- 2 cups to 21/4 cup (it should not be too thick or too thin)
9. Salt to taste
10. Oil

To grind

1. Coriander leaves (chopped)-1/2 to 3/4 cup
2. Garlic- 2 cloves
3. Ginger-1/4" piece
4. Grated coconut- 2tbsp(optional)
5. Green chili-2 to 3 nos(or to taste)
6. Garam masala powder- 1/4 tsp

Method

• Wash rice and keep aside.
• In a blender combine all the ingredients  to grind and blend to form a smooth paste.Keep aside.
• Heat oil in a pan ,add bay leaf,cloves,cinnamon and cardamom and sauté till fragrant.
• Now add onion and fry it till it turns pink.Add baby corn,ground masala paste and turmeric powder.
• Saute till raw smell leaves.
• Add rice and fry for about a minute.
• Now add coconut milk and salt,mix well.Reduce the flame to low,cover and cook till done .

Serve with raitha,pickle and papad.

VEGAN CHOCOLATE ICE CREAM / RICE MILK CHOCOLATE ICECREAM

Ingredients

1. Rice milk- 3 cups(use home made rice milk(see note) or try this vanilla flavored rice milk from here) 
2. Cornflour-4 tsp
3. Cocoa powder-3 tbsp
4. Sugar-1/4 to 1/2 cup
5. Vanilla extract- 1 tsp
6. Peanut butter- 2 to 3 tbsp(optional)

Method

• Mix cornflour with 1/4 cup rice milk.Keep aside.
• Mix cocoa powder with the rest of the milk,heat it in a sauce pan and bring it to just under a boil.
• Slowly pour the cornflour mixture into the rice milk,stirring continuously.
• Cook for 3 to 4 minutes , until it is thick.Switch off the stove.
• Add sugar and vanilla extract and mix well. 
• Transfer the mixture to a wide container .Allow it to cool well .
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk, beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30-40 minutes,stirring well as it is freezing.(repeat this process for 3  times)
• After the third mixing cycle,once the mixture is soft add the peanut butter(if using)  and fold it in, lightly for just two or three times.Put it back into the freezer and keep freezing until it is firm.

Note: You can find the recipe for home made rice milk  here , here or here.

Sending this to ABC series:Desserts events @ Ramya's recipes

                          & Chocolate fest @Srav's culinary concepts