Monday, December 12, 2016

Beef Yogurt Curry



  • Cut the beef into cube pieces, then wash and drain well.
  • In a bowl, marinate the beef with yogurt, white pepper and salt for at least 1 hour. Keep aside.
  • Now one hour later heat oil in a heavy bottom pan over medium high heat, add whole garam masala -cinnamon, cardamon, bay leaves, cloves and fry a little.
  • Next add onion and fry a little. Then add ginger, garlic, cumin, coriander, red chili, almond paste, raisin paste and mix well.
  • Add beef pieces and stir fry until oil is separated from spices. Add milk, half of fried onion and 1 cup of water at a time.
  • Stir to combine. Reduce heat to low, cover it and cook for about 40-60 mins in a low flame until soft and tender. Add more water if you needed.
  • Once well cooked, add some kewra essence, remaining fried onions, ghee and green chilies. Cook for another 3-5 minutes.
  • Remove from heat and keep aside for 5 minutes without removing the cover.
  • After 5 minutes remove the cover and transfer to a serving dish. 

Saturday, December 10, 2016

Vegetable Cutlet


1 cup carrot chopped

2 medium size potatoes chopped

Handful green peas

1 capsicum chopped

2 tsp ginger-garlic paste

4 green chillies paste

2 tsp all purpose flour

1 tsp cornflour

 bread crumbs

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp cumin powder

Fresh cilantro chopped

Oil to deep fry

Salt to taste


Pressure cook all the vegetables with the little bit of salt for about 4-5 whistles.

Leave to cool and then mash them in a big bowl.

Now add all the spices, salt, flours, bread crumbs, paste and cilantro.

Mix well and add 1 tsp of oil.

Knead with you fingers to make a smooth cutlet dough.

Heat sufficient oil in a pan.

Make the small balls and then flatten to make a round shape.

Deep fry 2-3 at a time until golden brown from both the sides.

Place the fried cutlets on oil absorbent paper.

Serve hot with chutney or sauce.