Kerala style Beef fry with Malabar Paratha.
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Ingredients requirements Kerala style Beef fry with Malabar Paratha:
- Provide 1 kg boneless beef (cut in small pieces).
- Require 4 big size Onions thinly sliced.
- Prepare 4-5 of fresh green/red Chilli thinly sliced.
- You need 1 for big Carrot thinly sliced (optional).
- Prepare 1 tablespoon for Ginger-Garlic paste.
- Require 1 teaspoon Turmeric powder.
- Give 2 teaspoon for red Chilli powder.
- Prepare 1 for +1/2 tablespoon Coriander powder.
- Need 2 tablespoon of Black Pepper powder.
- Provide 2 tablespoon - Curry powder.
- You need 1 teaspoon - Garam masala powder.
- Give 5-6 sprigs for Curry leaves.
- Provide 2 tablespoon Cooking oil.
- Give to taste Salt.
- You need of For tempering.
- Provide 1 teaspoon of Cooking oil.
- Provide 4-5 sprigs Curry leaves.
- You need 2-3 for dry red Chillies.
- Provide 6-7 - small pieces of dry Coconut (optional).
- You need For Malabar paratha.
- Prepare 2 cups of All purpose flour.
- Require 1 teaspoon of Sugar.
- Prepare 1 teaspoon Salt.
- Need 1/3 rd cup Vegetable oil/Vegetable shortening (approximately).
- Need 1 cup lukewarm Water (approximately).
- Require of Some Onion rinds to garnish.
Kerala style Beef fry with Malabar Paratha instructions:
- Take 1 kg of good quality beef(boneless) and cut into small pieces. You can use mutton or lamb meat instead of beef..
- Cook the beef in a pressure cooker with salt, 1 teaspoon of pepper powder, curry powder and a little water just enough to cover the meat..
- Pressure cook for 4-5 whistles and then remove the cooker from the flame. When pressure releases completely, remove the lid. The meat in this stage should be half done.Keep aside..
- Cut all the vegetables in thin strips. You can use shallots instead of onion. For that you have to use 10-12 shallots..
- Heat oil in a pan and add curry leaves and sliced onions.Saute until the onions turn translucent..
- Add in ginger-garlic paste and saute for a minute..
- Next add in sliced chillies and carrot..
- Stir and cook(medium heat) until the carrot becomes little soft and then add in all the spices like turmeric powder, coriander powder, red chilli powder,garam masala power and remaining pepper powder..
- Mix well by adding 2-3 teaspoon of water..
- Cook in low heat until oil starts separate from the gravy..
- Transfer the cooked beef with the remaining stock to the pan, mix well with the masala..
- Cover and cook in medium low heat until meat cooks completely and becomes soft. It will take about an hour..
- When the meat becomes soft and gravy dries out, beef fry will be ready. The gravy of the meat should be dries out. I keep a little gravy as my kids always demand a little thick gravy with their meat..
- You finish your cooking by tempering 1 teaspoon of oil with some curry leaves and dry red chilles. I don't have dry coconut pieces in my pantry. If you have you can fry in little oil and add..
- Your delicious beef fry is completely ready now..
- For the malabar paratha take 2 cups of all purpose flour, 1 tsp sugar, 1 tsp salt and 2 table spoon of oil..
- With finger tips, mix everything well and then add in warm water in batches to make a dough. I use almost 1 cup of warm water to make the dough..
- Cover and give the dough a rest of 1/2 an hour or more..
- After rest time, knead the dough again for few minutes.take a orange size portion of the dough..
- Roll it to make a thin roti (round sheet)..
- Spread 1 teaspoon of oil/ shortening to the sheet and then sprinkle little flour..
- Rub with your fingers and then start folding from one side to make plates. This step is for making the layers/flakes to the paratha..
- Make plates one over anther as shown in the picture..
- Press lightly and to hold the plates nicely..
- Roll from one edge to make a spiral disk. You will find a multiple layered spiral disk..
- Similarly make spiral disks out of the dough. I made 5 layered disks out of the total dough..
- Rest these again for 10 minutes..
- After 10 minutes take a disk and roll to make a little thick paratha..
- Heat a griddle and cook the paratha on both sides for a minute..
- Then apply a teaspoon of oil/shortening on both sides and cook for a couple of more minutes in low heat..
- Cook in low heat so that the paratha should cook from inside also. When the paratha is golden brown remove from heat..
- Similarly fry all the malabar porotas/parathas..
- Serve them with our already prepared spicy beef fry. I garnished the dish with some onion rinds..
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