This festive season with the start of the new year I am launching the ebooks of my award-winning cookbooks “Lip Smacking Dishes of Kerala” (3rd Best Local Cuisine book in the world for Gourmand awards 2013-14) and “4 o’ clock temptations of Kerala” (Best Indian cookbook in the world for Gourmand Awards 2015-16).
I will be giving away 10 ebooks ..make sure to grab your copies by entering the giveaway. If you would like to celebrate the regional flavor of Indian cooking through Kerala cuisine or would like to gift your friend or loved one…
The results will be announced on the 2oth of January 2019
If you would like to get the paperback copies of the books, you can order them here.
Wishing you all the very best!!
Let’s welcome the year which is fresh
Let’s welcome the year which is new,
Let’s cherish each moment it beholds,
Let’s celebrate this blissful new year.
Holidays have started off but the break is just too small this year.In 1o days time, the school reopens and I am back to square one .Have plans to visit my parents home before the whole break is over. On the occasion of Easter, the recipe that I am very keen on sharing is one that many have requested me to.Kerala’s Beef Roast recipe is one of the most famed recipes. Beef has a prominent place in the Kerala cuisine among the meat lovers. The buffalo meat is meant to be much tougher than other meat, so it’s mostly pressure cooked as it takes more time to tenderize.This is equally good with the flaky Kerala porottas as well as rice.
- 1kg of beef
- 1/2 tsp of turmeric powder
- 4tsps of Kashmiri chilly powder
- 2tsps of Coriander powder
- 1 1/2 tsps of garam masala powder
- 1-2 tsps of black pepper powder
- 4 green chillies slit
- 2medium sized big onions sliced thin
- 1inch piece of ginger crushed
- 10 cloves of garlic crushed
- 1/2 cup of coconut chips sliced
- 1tbsp of vinegar
- 1 cup of shallots sliced .
- Coconut oil
- Curry leaves
- Salt to taste
- Cut the cleaned beef pieces into small cubes .Marinate the beef pieces with chilli powder, green chillies , ginger , garlic , turmeric , coriander powder , garam masala, vinegar , curry leaves , big onion and salt to taste.Pressure cook the meat or cook the meat in a pot with water till it is very tender .In a wok , heat coconut oil , fry coconut pieces till crispy , add the sliced shallots , saute till translucent , pour the cooked meat with stock and mix.Evaporate the stock water so the meat is marinated ,Add in the pepper powder and continue frying .You can add in oil to the sides of the pan if it sticks too much .Once it becomes really dark brown in colour , all the moisture would have evaporated out .Garnish with curry leaves and take it off heat .