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

 

Beef & Potato Roast (Kerala Style)

Roast in the Kerala perspective means a preparation with thick gravy. Hence we have the varieties like chicken roast, egg roast, beef roast, duck roast and mutton roast. Well it is really hard to find a vegetable roast and i dunno if there are any...Anyway the roast gravy is usually made of lots of onion and tomato. Since beef is an inevitable part in a Christian home in Kerala there are many beef recipes indeed. Beef in coconut milk, Beef curry with coconut chunks, Beef chops, Beef Ularthiyathu and the list goes on. The standard beef curry which my mother prepares is a beef and potato curry with coconut milk. When I got married, the beef preparation and generally all the meat preparation was totally different at my in-laws. There was no coconut milk in any meat preparation other than for the stew. 

This is is a recipe which is my husband's favorite and needless to say this is the way my mother in law prepares beef on Sundays. 

Usually fresh garam masala is prepared for the beef curry. The recipe for garam masala is as follows:

to prepare the garam masala

cloves - 6

cinnamon - 1 inch piece

cardamom - 6 medium

fennel seeds - 1 heaped tsp or 1 1/2 tsp

poppy seeds - 1/2 tsp

pepper corns  -  1 1/2 tsp

Blade of mace - 1/2 (optional)

nutmeg - 1/2 cm piece (optional)

Lightly heat the above (other than the poppy seeds) and grind it to a fine powder.

ingredients to boil the beef

beef - 1 kg

potato, (peeled and immersed in water for 15 mins) - 3 medium

small onions, crushed - 10
green chillies, crushed - 4 or less (adjust to taste)
ginger, crushed - 3/4 inch piece
garlic, crushed - 12
tomatoes cubed - 2 medium
curry leaves - 3 sprigs

chilly powder - 2 tsp
turmeric - 1/2 tsp
coconut oil - 1tbsp
garam masala - use half of the garam masala from the above mentioned quantity.
salt - to taste

method to boil beef

Heat a pressure cooker in medium flame and add the coconut oil. Immediately add the crushed onion, green chilly, ginger, garlic and curry leaves. Stir for one minute. Add the chilly powder, turmeric powder, garam masala and salt. Stir for few seconds. Add the washed and cubed meat. Stir well. Add the tomatoes and whole potatoes. Stir and put the lid on and cook till done (8 whistle for the usual pressure cooker).Open the lid and cut the potatoes into four or eight. Keep it aside.

This recipe requires double tempering.

ingredients for the tempering

coconut oil - 2-3 tbsp
garlic - 6 cloves, finely chopped
ginger - 1/2 inch piece, finely chopped
onion, sliced - 3 medium sized
curry leaves - 1 sprig
garam masala - the other half of the 1/2 of the above quantity
turmeric powder - 1/2 tsp
chilly powder - 1 - 1 1/2 tsp
salt to taste
pepper powder - 1/2 tsp (optional)

Heat a clay pot or a wide pan and add the coconut oil. Add the garlic till golden brown. In medium heat, add the onion and salt and saute till golden brown. Add the ginger and curry leaf and stir for few seconds. Add the turmeric, chilly powder and garam masala. Saute till the raw aroma is gone. Add the cooked meat and potatoes. Stir well and simmer for 10 - 15 minutes. Serve hot with rice, appam, peshawari naan, meat puttu or even a stuffed paratha or kashmiri paratha. Enjoy!

Click here for other beef recipe in this blog

Beef Stew (Kerala Style)

Beef Stew is a permanent dish at home for a festive day breakfast; for Christmas & Easter. I prepare this dish whenever i have a craving for it. The rule to eat a beef stew is to soak bread or hopper in it and then eat it. Well it is my way of eating the stew. This tastes good with idiyappam (string hoppers) as well as puttu too.

Ingredients for the stew

Boiled beef* - 400 - 500 gms

Beef stock – 1 cup
Potatoes – 2 or 3 diced
Carrot – 2, chopped
Green chilly – 2
Ginger – 1 inch piece
Onion – 2 medium, julienned
Oil – 2 tbsp

Whole spices

Cinnamon – 1 inch piece
Cloves – 6 medium sized
Green Cardamom – 6 medium sized

Ghee – 2 tsp
Cashew nut – 3 tbsp
Raisins – 3 tbsp

Pepper powder – ¾ to 1 tsp

Thick coconut milk(first extract) – ¾ cup
Thin coconut milk(second extract) – 1 cup

Utensil required – heavy bottom pan or a pressure cooker

the method

Heat ghee in a heavy bottom pan and fry the cashew nuts and raisins. Keep the fried fruits aside. To the same pan add oil. Add the whole spices and stir till the spices release the aroma (take care that the spices do not get burnt). Add the julienned onion, ginger and green chillies. Add the boiled beef, potatoes and carrots. Add water or third extract of coconut if required. Add salt. Cook till the potatoes are done. Add the second extract of coconut milk and bring to boil. Add ¾ tsp pepper powder. Check taste. Add the first extract of coconut milk. Add the fried cashew nuts and raisins. Turn off heat when the stew is about to boil.

an optional note: dilute 1 tsp rice flour to the second extract of coconut milk to thicken the stew ( i have added  rice flour in this recipe)

*ingredients to boil the beef

Beef – 400 – 500 gms

Ginger – half inch piece
Pepper powder – ¼ tsp
Green chilly – 1 medium sized
Salt to taste

Beef & Koorka (Chinese potato) stir fry

Koorka or Chinese potato is a favourite vegetable in our family. Koorka mezhukupuratti and hot rice itself is  a fulfilling meal. I use veggies in beef to reduce the quantity of meat intake which can keep a check on the calories while not compromising on the taste.

the recipe

Beef   (boiled with ginger, pepper and green chillies) - 500 gms

Koorka, (boiled) - 200 gms

Small onion, chopped - 10 - 15

Ginger, finely chopped - 1 tsp

Garlic, finely chopped - 1 tbsp

Curry leaves - 1 sprig

Turmeric powder - 1/4 - 1/2 tsp

Chilly powder - 3/4 tsp

Pepper powder - 1/2 tsp

Garam Masala - 1/2 tsp

Coriander powder - 1/4 tsp

Salt - to taste

Oil - 2 tbsp

the method

Heat oil in a pan and add the finely chopped garlic. When light brown add onion and stir till translucent. Add the ginger and curry leaves. Saute for a while and add chilly, turmeric, coriander, pepper and garam masala. Stir for a minute and add the boiled beef with about 1/4 cup of its stock. Add the boiled koorka. In medium heat keep stirring till beef and koorka is mixed well and the beef stock is completely evaporated. Serve with rice.

Meat Chops

Come Sunday and it is day to eat meat. Most of the meat recipes prepared at home are spicy with garam masala. This dry meat recipe is prepared sans the usual spices and can be snacked or served with rice. Check out the recipe:

the recipe

Boneless Meat - 500 gms
Pepper powder - 1/2 tsp
Chilly powder - 1 tsp

turmeric - 3/4 tsp
Vinegar - 1 tbsp
Ginger, finely chopped - 4 cm piece
Garlic finely chopped - 10 cloves

Shallots (small onion, finely chopped ) - 10 (optional)
Salt - 3/4 tsp

for tempering

dry red chillies (optional) - 2
lime - 1
oil - 2 tbsp

the method

Cut beef into 4 x 4 cm pieces and marinate with vinegar, garlic, ginger, turmeric, chilly powder, pepper powder, shallots and salt for 2 hours. Pressure cook the marinade until done. Reduce the water in the cooked meat to get the dry pieces only.

In a heavy bottom flat pan (preferably) add oil. Cut the whole chillies into 3 or 4 pieces (as seen in picture) and add to the oil. Add the cooked meat. Stir well so that all the pieces are coated with oil. Squeeze the juice from the lime and pour it over the meat to coat all the pieces. Stir until the meat pieces are browned and the meat has fully absorbed the lime juice.

Afterthoughts: If you feel the meat may burn add more oil (1 or 2 tbsp)