Beef Ularthiyathu (Shredded Beef Fry)

Beef Ularthiyathu is not a regular recipe at home. I was under the impression that a lot of oil is needed to prepare a crispy beef ularthu. When I saw a similar preparation which my colleague had brought for lunch I just could not resist the taste. The taste however varies according to the taste of the garam masala. Homemade garam masala is the best because it has lots of flavor and you know what has gone into the making. I have written about the proportion of spices for a garam masala in beef and potato roast kerala style recipe.

The amount of oil used in this beef ularthiyathu is just 3 tablespoon for 500 gm meat. So I think it not that unhealthy. The only additional work you have to do is to shred the boiled beef.

the recipe

beef - 500 gms (boiled with 3 green chillies, 1/2 inch piece ginger, salt & 1/2 tsp pepper powder)
beef stock - 5 tbsp
onion - 2 medium, sliced
garlic - 10 cloves, finely chopped
ginger - 1/2 inch piece, finely sliced

chilly powder - 2 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala - 1/2 tsp
pepper powder - 1/2 tsp
fennel seeds - 1/2 tsp
curry leaves - 2 sprigs
oil - 2 +1 tbsp

the method

Shred the boiled beef (the size as seen in the picture). Keep it aside.

Heat a heavy bottom pan and add 2 tbsp oil. Add the garlic and stir for a minute. Add the sliced onion and stri till light brown. Add the sliced ginger and curry leaves and stir for a minute. Add the turmeric, chilly, coriander powder and garam masala. Stir for a minute and add the shredded beef. Stir for 2-3 minutes or till the masala has coated the meat. Pour1 tbsp beef stock and stir briskly for about a minute. Repeat till the beef stock is fully used up. (Add the balance 1 tbsp oil when the beef starts sticking to the pan). Check salt. Turn to low flame. Add the fennel seeds and pepper powder and stir for 1 to 2 minutes and the beef has turned crsipy. Serve hot with rice or chappati.

the recipe goes to the Kerala Kitchen event at my blog

 

Fish Moilee - Fish Molly aka Karimeen Molly

The colloquial name for a Fish Moilee is Fish Molly. When I was young i assumed this recipe would have been first prepared by a Molly aunty and so the name. However, the story took a U turn when I read the menu at a restaurant. It read Fish Moilee. Since the Moilee is similar to a stew this would have been prepared by a Keralite butler to a foreign master, either the Portuguese, Dutch or the British.

There are many variations to the Fish Moilee. I have prepared a recipe without spices and with lemon juice. The addition of lemon juice makes this Fish Stew very refreshing. A moilee is usually served with velleppam, idiyappam or bread, as a starter. I have used Pearlspot. You can prepare with Pomfret or fish fillets.

the recipe

Pearlspot – 4 medium sized

Ingredients to marinate

Pepper powder – ½ tsp
Turmeric powder – 1/3 tsp
Salt to taste

Ingredients for the gravy

Oil – 3 tbsp
Onion, sliced – 2 medium
Ginger, julienned – 1 inch piece
Garlic – 5 cloves
Green Chillies – 5
Lemon juice – 1 ½ tbsp
Pepper powder – ½ tsp
Thin Coconut Milk - 3/4 cup (extracted from 1 medium coconut)
Thick Coconut Milk - 3/4 cup (extracted from 1 medium coconut)
Salt to taste

the method

Clean the fish and make scores on it. Mix the ingredients to marinate using few drops of water. Rub the marinade over the fish and keep it aside for 15 minutes. Add about 5 tbsp oil into a non- stick or heavy bottom pan and sear the fish (lightly fry the fish – need not be crispy).

Use the left over oil or use fresh oil and sauté the onion, ginger, garlic and green chillies. Saute for about a minute and a half in medium flame. Add the lemon juice and let it cook for about 1 minute ( If the lemon juice remains fresh, it will curdle the coconut milk.).

Add the thin coconut milk and the seared fish. Simmer for 5 minutes. Check salt and add pepper powder. Add the thick coconut milk and cook till it turns hot. Turn off heat. Serve as preferred.

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Fish Cutlet - - - - -lightly spiced

This is a recipe which you can prepare and freeze and fry it whenever you need. The Fish Cutlet is slightly different from the usual ones (which I came across the web) bcause I have not added garam masala. I prefer to taste the taste of fish rather than lot of masala and the addition of ginger, garlic and coriander simply enhances the flavor.

The usually egg dip to coat is replaced with a rice flour dip to get a very crunchy texture. Try it and you’ll like it.

Use these fish cutlets as a starter or simply prepare a fish burger for lunch.

…enjoy!!


the recipe
Fish keema – 500 gms
Potato – 500 gms (boiled and finely mashed)

Oil – 2 tbsp
Onion – 1 large, finely chopped
Green chilly, finely chopped – 2 (deseeded would be better)
Garlic – 8 medium cloves, finely chopped or grated
Ginger – 1/3rd inch piece, finely chopped
Corianders leaves – leaves with only tender stem – 6 sprigs
Chilly powder – ½ tsp
Pepper powder – ½ tsp
Lemon juice / Vinegar – 1 tsp
Salt to taste

ingredients to coat the cutlet

Rice flour – 2 -3 tbsp - Coarse rice flour (the one used to make puttu)
Water – ½ cup
Bread Crumbs – as much as you need
Oil to shallow fry
Salt to taste
Pepper powder – ¼ tsp

Note: I have used fish keema to prepare this recipe. If you are preparing with fresh fish, clean the fish and boil it with ¼ inch ginger, 4 garlic cloves, turmeric and salt and just adequate water to immerse the fish. Separate the flesh from the skin and bones and mash it with a fork and then follow the method below.

the method

Heat 2 tbsp oil in a heavy bottom or non-stick pan. Stir in the onions and sauté till translucent. Add the green chilly, ginger and garlic and stir for few seconds. Add the chilly, turmeric and pepper powder. Sauté for a while and add the fish keema / mashed fish. Stir well in low flame till the fish turns dry. Pour the lemon juice and sprinkle the coriander. Sauté for few seconds and turn off heat. When the fish turns warm, add the mashed potatoes and mix well, preferable using a potato masher. Knead the mix into a dough. Take a table spoon of the mix and shape it into a cutlet. I used a cutlet mould and ended up with very large ones. You can shape it according to your preference. Shape all the potato – fish mix.

Mix the rice flour with about 10 tbsp water (the mix should not be very watery), salt and pepper powder. The rice flour batter should be solid enough / liquid enough to coat the cutlet. Dip each cutlet into the rice mix and then coat it with bread crumbs and keep it ready. To avoid the bread crumbs from leaving the cutlet, place it in the freezer for half an hour and then keep it at room temperature for 10 minutes and then shallow fry in a non-stick pan.

These cutlets can be stored in the refrigerator (freezer) in an air tight container for upto a month.

Pork Vindalho (Vindaloo)

Pork Vindalho is a much liked dish in Anglo-Indian homes, be it a Goan Anglo or a Fort Kochi Anglo. Tangy, yet delicate this is something worth trying!!

If you are not a pork eater, you can try this with beef.

If you are a vegan do check out the eggplant and potato vindaloo in this  blog.

This is a recipe which i had posted during the initial days of blogging. I am reposting it for this Christmas season.

the recipe

Pork – 1 kg

Ingredients for the Mustard & Red Chilly paste 

 Dry Red Chillies (whole – Kashmiri chillies are better) – 25 – 30 or 3 tablespoon kashmiri chilly powder

 Mustard – 1 1/2 tbsp

 Cumin – ½ tsp

 Pepper corns – 1 tsp

 Cardamom – 3

 Cinnamon – 2 cm piece

 Cloves - 5

 Garlic – 12 – 15 cloves

 Ginger – 3 cm piece

 Shallots (small onion) – 12 – 15

 Vinegar – 4 tbsp

 Tomato - 1

 Oil – 1 tbsp

 Onion – 1

 Turmeric – ½ tsp

 Salt – 1 ½ tsp

 Sugar – ½ tsp

the method

 In a mixer, finely powder the red chillies, mustard, cumin, pepper, cardamom, cinnamon and cloves. Add ginger, garlic, shallots, vinegar and tomato to the powdered mixture and grind to a fine past by adding required amount of water. 

 Cut the pork into flat 4 x 6 cm pieces or any preferred shape. Marinate the pork with Mustard & Red Chilly paste and salt for at least an hour.

 In a pan, add oil. Stir in the onion till translucent and add the turmeric. Add the marinated pork. Cook till done. Add sugar just before turning off heat (Alternatively, the meat can be cooked in a pressure cooker for 7 whistle). Serve with rice or bread.

The addition of 1 tbsp brandy at the end would give a tasty twist to the Vindalho / Vindaloo.