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Mouth watering meat preprations
Kerala Meat Fry
1. Beef (cut into small pieces) -1 kg, 2. Coriander Powder (roasted) -2 dessert spoons, Chilly Powder (roasted) 2 tsp. , Turmeric Powder - ? tsp., Pepper Powder- ? tsp., Garlic-3 flakes, Small onions-2, Ginger-(small piece) Cumin (Jeera)- a pinch. Clove- 2, Cinnamon- a small piece , 3. Vinegar -1 dessert spoon, Salt- to taste, Ginger (1 long sliced) -1 tsp. , 4. Garlic (long sliced) 1 dessert spoon, Potato-2 (each cut into 8 pieces), 5. Coconut Oil- 1 cup, Mustard -1 teaspoon, Big onion (long sliced)- ? cup
Method
Grind well together ingredients under (2) add this along with no (3) ingredients, to the meat and keep closed to boil with a little water. When it is almost done, add the garlic and potatoes. When the meat is done, and the gravy coats the pieces, remove the cooker from the fire. Heat oil in a pan, add the mustard and when it splutters add the onions and saute. Add the meat mixture to this and stir well.
Chicken pepper fry
1. Chicken -1 kg. (Cut into big pieces ), 2. Curd (not too sour) - 2 dessert spoons, 3. Coriander powder-2 spoons, Ginger paste and garlic paste) - 2 teaspoons each, Pepper powder- 1 teaspoon, Salt-to taste, 4. Oil -1/2 cup, 5. Soyabean sauce-2 dessert spoons.
Method
Grind ingredients (3) well, add to curd, apply well on the chicken pieces and marinate for two hours. Later keep to boil, till all the water evaporates. Heat oil in a pan, add mustard, when it splutters add the pepper powder and fry well. Add the soyabean sauce and when done, add the boiled chicken and saute well. The masala must coat the pieces well.
Mutton Fry
1. Mutton -1 kg. (Cut into big pieces after removing the skin) , 2. Chilly powder -2 dessert spoons, Small onions-16, Garlic- 8 flakes, Ginger-1 small piece, Salt- to taste, 3. Cumin (jeera) roasted - 1 dessert spoon, 4. Rice Flour-2 dessert spoons.
Method
Grind ingredients (2) along with (3), well into a paste form and apply on the pieces. In a flat, heavy bottomed pan, add coconut oil, and when hot, add the coconut oil, and the mutton pieces little at a time, fry well and remove. Strain the oil and keep aside the residue as well. Add two dessert spoons of that oil in a pan and fry the rice flour. Add the strained residue to it and mix well. Now add the fried mutton pieces and mix well. Serve hot with salad.
Kerala Meat Fry
1. Beef (cut into small pieces) -1 kg, 2. Coriander Powder (roasted) -2 dessert spoons, Chilly Powder (roasted) 2 tsp. , Turmeric Powder - ? tsp., Pepper Powder- ? tsp., Garlic-3 flakes, Small onions-2, Ginger-(small piece) Cumin (Jeera)- a pinch. Clove- 2, Cinnamon- a small piece , 3. Vinegar -1 dessert spoon, Salt- to taste, Ginger (1 long sliced) -1 tsp. , 4. Garlic (long sliced) 1 dessert spoon, Potato-2 (each cut into 8 pieces), 5. Coconut Oil- 1 cup, Mustard -1 teaspoon, Big onion (long sliced)- ? cup
Method
Grind well together ingredients under (2) add this along with no (3) ingredients, to the meat and keep closed to boil with a little water. When it is almost done, add the garlic and potatoes. When the meat is done, and the gravy coats the pieces, remove the cooker from the fire. Heat oil in a pan, add the mustard and when it splutters add the onions and saute. Add the meat mixture to this and stir well.
Chicken pepper fry
1. Chicken -1 kg. (Cut into big pieces ), 2. Curd (not too sour) - 2 dessert spoons, 3. Coriander powder-2 spoons, Ginger paste and garlic paste) - 2 teaspoons each, Pepper powder- 1 teaspoon, Salt-to taste, 4. Oil -1/2 cup, 5. Soyabean sauce-2 dessert spoons.
Method
Grind ingredients (3) well, add to curd, apply well on the chicken pieces and marinate for two hours. Later keep to boil, till all the water evaporates. Heat oil in a pan, add mustard, when it splutters add the pepper powder and fry well. Add the soyabean sauce and when done, add the boiled chicken and saute well. The masala must coat the pieces well.
Mutton Fry
1. Mutton -1 kg. (Cut into big pieces after removing the skin) , 2. Chilly powder -2 dessert spoons, Small onions-16, Garlic- 8 flakes, Ginger-1 small piece, Salt- to taste, 3. Cumin (jeera) roasted - 1 dessert spoon, 4. Rice Flour-2 dessert spoons.
Method
Grind ingredients (2) along with (3), well into a paste form and apply on the pieces. In a flat, heavy bottomed pan, add coconut oil, and when hot, add the coconut oil, and the mutton pieces little at a time, fry well and remove. Strain the oil and keep aside the residue as well. Add two dessert spoons of that oil in a pan and fry the rice flour. Add the strained residue to it and mix well. Now add the fried mutton pieces and mix well. Serve hot with salad.
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