Cooking web notes

     Kottayam is a town in central Kerala where I come from.  Today I am sharing beef fry, a favorite among  people from my state, made in the Kottayam style.  Some of the best versions of this dish I hear is served in toddy shops. Toddy is the liquor from coconut tree/Palm Tree. There is an interesting read on toddy in Wikipedia. It's also interesting to note how these small shops considered taboo at one time is gaining popularity.

 Disclaimer: if you are travelling to our state make sure a local person helps you buy things from the toddy shop or only go in after checking its okay to do so.  I cannot gaurantee the safety of these places but only say that the food is excellent.  In some of the popular tourist locations these place are safe but always use your judgment before making the decision



Ingredients:

Beef- 1lbs
Shallots/ Onion- 1/2 cup+1/2 cup
Red Chilli powder-1tsp
Ginger-Garlic Paste-1 1/2 Tbsp
Curry leaves- 1- 2 Sprigs
Vinegar- 1tsp
Oil-3 Tbsp

For Garam Masala
Bay leaf- 1
Cinnamon -1 small piece
Cloves-2
Fennel seeds- 1 Tsp
Black Pepper corns- 5-6

For seasoning and frying:
Mustard seeds-1/4 tsp
Garlic sliced- 1/4 cup
Green chillies(slit)-2
Curry leaves-1 Sprig
Coconut Oil- 3 Tbsp


Method:

1.Grind everything listed under Garam masala, together.
2.Heat oil in a pressure cooker/ the pan you are planning to cook beef.Saute the 1/2 cup onion till it turns translucent.
3.Add the ginger-garlic paste and saute till the raw smell leaves.Add the chillipowder and masala and saute for 2-3 minutes.
4.Throw in the beef pieces along with a sprig of curry leaves and vinegar.Add a few tablespoon of water and cook well.(I do it till 2 whistles come )
5.Heat coconut oil in a frying pan,splutter the mustard and saute the remaining shallots, till it turns translucent.
6.Add the garlic slices and green chillies and saute for 3-4 minutes.
7.Add the curry leaves and cooked beef into this and fry till the beef turns dark brown in color.This will take 45 mins to 1 hour, on low heat.
8.Switch off the flame and wait for at least 1/2 an hour before you serve.

Whenever I make this, half the dish will be gone towards the end of the frying because some of the family will be snacking on it, and never wait for 30 minutes before serving :D)



Notes:
1.The recipe I have given is less spicy (for kids)
2.If you want to taste the authentic one, just add more peppercorns and chilli powder
3.Use coconut oil for the authentic taste :-)
4.You might be surprised to see that coriander powder is missing ;it's not a mistake :-)
5.You could add coconut pieces (thengakothu) while cooking the beef.
6. You could replace beef with lamb or mutton, if you do not take beef.

Contributor: Namitha