NON-VEGETARIAN RECIPES

NADAN BEEF CURRY
Ingredients:

  • Beef/Pothu - 1/2 kg (cut into small pieces, cleaned and drained)
  • Onion - 1 large (Chopped)
  • Coconut Oil - 3tbsp
  • Shallots - 12 cup(Sliced)
  • Ginger - 1 tbsp (Crushed)
  • Garlic - 1 tbsp (Crushed)
  • Tomato - 2 medium(Sliced)
  • Green Chillies -3 nos (Split it through middle)
  • Mustard Seeds - 1/4 tsp
  • Kashmiri Chilly Powder - 2tsp
  • Pepper Powder - 3/4 tsp
  • Turmeric Powder - 1/2 tsp
  • Coriander Powder -3 tsp
  • Garam Masala - 1 1/2 tsp
  • Fennel Powder - 1/2 tsp
  • Curry Leaves - 3 spring
  • Salt - As Required
  • Lemon Juice - 2 tsp
  • Fenugreek Seeds - 1/4 tsp
Preparation
  • Marinate the beef with lemon juice and little salt and keep it aside.
  • Take a clay pot, heat oil in it.Add mustard seeds and fenugreek Seeds, allow it to splutter.
  • Add chopped onions, tomatoes, shallots and little salt, stir well.
  • Cover the pot with a lid and cook it till the tomatoes turn mushy.
  • Add in crushed ginger, garlic , curry leaves and green chilli. Stir and saute well until raw smell goes on.
  • Add Turmeric powder, Kashmiri chilly powder, coriander powder , pepper powder and garam masala powder.
  • Keep the flame on very low and stir well until the masala's raw smell goes.
  • Add the marinated beef pieces into the masala mix and mix it well.
  • Add enough water to cook the beef(you can transfer it to pressure cooker for fast cooking,3-4 whistle).To get more taste cook in covered clay pot itself.It will take around 50-60 mins.
  • Stir it occasionally till the beef get cooked.Add salt if necessary.
  • When it is almost done add fennel powder and curry leaves and combine well.
  • Once the beef is cooked if you feel gravy is more you can uncover the clay pot and cook it till you reach the gravy consistency.

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NADAN CHICKEN CURRY
Ingredients:

  • Chicken - 500gms
  • Ginger - 1 inch piece (cut into medium cubes)
  • Garlic - 6 cloves(slice)
  • Shallots - 5-6nos
  • Lemon - 1tsp
  • Tomatoes - 2 (Chopped,Medium size piece)
  • Onion - 3 (Chopped,Medium size piece)
  • Salt- to taste
  • Cardomom - 3 
  • Star anise - 1
  • Cinnamon stick - 1 inch long piece
  • Cloves - 3
  • Fennel Seeds - 1 1/2 tsp
  • Pepper corns - 1tsp
  • Coriander Seeds - 2 tbsp
  • Dry Red Kashmiri Chillies- 10nos
  • Turmeric Powder - 1/2 tsp
  • Curry Leaves - few
  • Coconut Oil - 2 tbsp
  • Green Chillies - 2nos
Preparation


  • Cut the chicken into curry pieces, wash well and drain out.Keep it aside.
  • Heat Oil in a pan, keep in low flame and add cloves,cardamom,pepper corns, cinnamon stick, fennel seeds, star anise.Saute it for a min.
  • Add in coriander seeds and dry red kashmiri chillies, stir and saute it for 2 minutes.
  • Now add in shallots, ginger, garlic and 1 spring curry leaves.Combine well and saute it for a minute.
  • Allow it to cool and grind it to a fine paste.
  • Add this masala mix along with the chicken pieces and combine well.
  • Now add in onion, tomatoes, green chillies ,lemon juice and required salt.Combine well using your hand.Keep this marination for atleast 30 min.
  • Take a pan for cooking the chicken.Add the marinated chicken into it.Add 1/2 cup of water, mix well and cover it.Allow it to cook in medium flame.
  • Chicken will leave out water while cooking so add less amount of water.
  • If you want to make it curry , you can add 1 cup of thick coconut milk after chicken cooked well.Adjust the salt.
  • Once the chicken is cooked you can uncover and cook the curry till you need the gravy consistency.

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ELLUM KAPPAYUM/ KAPPA BIRIYANI
Ingredients:

  • Beef (with bones, preferred chest) - 1 kg
  • Tapioca / Kappa -1 kg (chop into medium size pieces)
  • Green Chilli - 3 nos (for beef)
  • Ginger - Big Piece (crushed) (for beef)
  • Turmeric Powder - 1/4 tbsp (for beef)
  • Pepper Powder - 1/2 tbsp (for beef)
  • Garam Masala - 1 tbsp
  • Onion - 2 Medium (chopped)
  • Ginger - 2 tbsp (crushed)(for biriyani)
  • Garlic - 2 tbsp (crushed)(for biriyani)
  • Turmeric Powder - 1/4 tbsp(for biriyani)
  • Coriander Powder - 2 tbsp (for biriyani)
  • Kashmiri Chilli Powder - 1 tbsp (for biriyani)
  • Pepper Powder - 1 1/2 tbsp(for biriyani)
  • Curry Leaves
  • Salt
  • Mustard Seeds - 1 tsp
  • Dry Chilli - 3 nos
Preparation:
  • First we will cook the beef. Take a pressure cooker add beef, crushed ginger, green chilli, 1/4 tbsp turmeric powder, 1/2 tbsp Pepper powder and required salt.
  • Since we took beef with bones we will add 1/2 cup of water.Mix everything.
  • Just close the lid without keeping the weight.When the cooker is hot the water will start boiling inside.
  • Open the lid, mix everything and close the lid by keeping the weight and keep in high flame.
  • When 1 whistle comes, put in medium flame and cook for another 20 mins.
  • Take another vessel for cooking the tapioca/kappa. Add the tapioca along with water, salt and curry leaves. (water level should be above tapioca).
  • Cook the tapioca (till we can break the pieces with hand) and drain out the water from it and keep it aside.
  • Take a kadai for making the biriyani, Pour enough oil into the kadai. Sputter mustard seeds in the hot oil.
  • Add Dry chilli into it and just fry it. Add the chopped onion along with crushed ginger and garlic (for biriyani), curry leaves.Saute it.
  • When onion starts changing color add 1/4 tbsp turmeric powder,Saute till the raw smell goes.
  • Add 2 tbsp of coriander powder and saute till the raw smell goes.
  • Add 1 tbsp of chilli powder and saute till the raw smell goes.
  • Add 1 1/2 tbsp of pepper powder.Add cooked beef and tapioca into the masala.(add enough water which is drained from the beef itself. Our biriyani should not be watery so add very little if needed)
  • Add garam masala and mix it thoroughly by keeping in medium flame. Add salt if necessary.
  • Cover it and cook for 10 mins.After 10 mins mix it once more and switch off the flame.
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BEEF ULARTHIYATHU
Ingredients:

  • Beef - 500 gms (cut into small pieces)
  • Onion - 1 big (Sliced)
  • Ginger - 1 big piece (Crushed)
  • Garlic - 5-6 cloves(Crushed)
  • Tomato - 1 medium size (Chopped)
  • Coconut - 1/2 coconut (Grated)
  • Turmeric Powder - 1/2 tsp
  • Chilli Powder - 2 tbsp (or as per the spice required)
  • Coriander Powder - 1 1/2 tbsp
Spices for roasting:
  • Perumjeerakam - 2 tsp
  • Elakai - 3 nos
  • Karukapatta - 1 small piece
  • Grambu - 6 nos
  • Curry leaves
Preparation:
  • Take a pan for roasting the masala.Heat the pan and heat little oil in it.
  • When the oil is hot add grated coconut and curry leaves.
  • Add the spices for roasting into it.When the coconut starts changing the color put in low flame.
  • Add turmeric powder into it.Saute it till the raw smell goes.
  • Add coriander powder into it and saute till the raw smell goes.
  • When the color start to change add chilli powder into it.Saute till the raw smell goes and color change.
  • Switch off the flame and keep it aside to cool.Grind the masala into a paste.
  • Take a kadai and heat oil in it.Sputter the mustard seeds.
  • Add onion and saute it. Add curry leaves into it.
  • Add the crushed ginger and garlic into it. When it starts to fry add the masala paste into it.
  • Add chopped tomato and mix it well.Cover it and cook the tomato.
  • When the tomato is cooked add beef into it and mix it well with the masala.
  • Add salt and required water for beef to cook.Cover it and cook.Stir in between.
  • When water get absorbed the beef will be cooked.Make the curry consistency as per required.

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