Beef in Oyster Sauce

Ingredients:
For Marinating

• Maida 1 cup
• Corn flour 1 cup
• Pepper pdr 1tsp
• Soy sauce 1 to 11/2 tsp
• Water as rqd
• Ajinomoto (optional)
• Egg 2
• Salt

For curry

• Beef 1 kg
• Garlic 5 to 10
• Onion 2 big
• Capsicum 1 big
• Green chilly 5 to 8
• Oyster sauce 1 tbsp
• Soy sauce 1 tbsp
• Chicken stock 1 litre
• Cornflour as rqd
• Pepper pdr 1 tsp
• Salt
• Oil

Clean and cut the beef into medium pieces. Cook the beef with salt, water and pepper pdr and keep it aside. Mix all the 1st group of ingredients well and make a thick batter. Marinate the cooked beef in this batter for 15 to 20 minutes. Then fry it in oil.

Heat oil in a pan and add chopped onion, garlic and green chilly. When it turns light brown add the fried beef and mix well. Then pour the stock into this and allow it to boil well. Mix together 2 sauces and add it to the beef. Add cornflour. Mix well and add onion and capsicum pieces into this gravy. Saute for few minutes in medium flame and remove from heat.

Meen (Fish) Curry

Ingredients:

• Fish 1/2 kg
• Ginger 1 big piece
• Garlic 10  pods
• Shallots 5 to 8
• Chilly pdr (spicy) 1 Tbsp
• Kashmiri chilly pdr 1 Tbsp
• Turmeric pdr 1/2 tsp
• Kudampuli 3  pieces
• Curry leaves
• Mustard
• Fenugreek
• Water
• Salt
• Oil

• Clean, wash and cut the fish into medium pieces (wash it using salt or besan flour). Add little water into chilly and turmeric pdr and make it into a thick paste. Soak tamarind in 1/2 cup of water and keep it aside. Grind together shallots, ginger and garlic. Heat oil in a chatti or kadai and add mustard and fenugreek. When it starts spluttering, add curry leaves and grounded mixture. Saute well till it turns light brown. Add powdered mixture into it and mix well. When the oil starts separating, add the tamarind, salt and rqd amount of water into it. Allow it to boil for few minutes. Reduce the heat and add the fish pieces. Cover it and cook well.

Vazhakka (Banana) Pothayan

Ingredients:

• Raw Banana 2 to 3
• Coconut 1/2 to1 cup
• Green chilly 3 to 4
• Corriander pdr 1/2 tsp
• Turmeric pdr 1/4 tsp
• Onion
• Dry chilly
• Curry leaves
• Mustard
• Water
• Oil
• Salt

Peel the skin of the banana and cut it into small pieces. Add water, salt and curry leaves into the banana and cook it well. Remove from heat and keep it aside. Grind together coconut, chilly, onion, corriander and turmeric powder well. Add this mixture into the banana and stir it well in medium flame for few minutes. Heat oil in a pan and add mustard seeds. When it starts spluttering add onion, curry leaves and dry chilly. Saute well and pour this into the curry. Mix well.

Chakkakuru Charu

Ingredients:

• Chakkakuru 10 to 15
• Mango 1 medium
• Green chilly 2 to 3
• Coconut 1/2 cup
• Turmeric 1/4 tsp
• Curry leaves
• Dry chilly 3
• Shallots 5
• Mustard
• Water
• Salt
• Oil

Peel the skin of mango and chakkakuru (Jackfruit seed). Wash and cut it into small pieces. Cook this with water and rqd amount of salt. Grind together coconut, shallots, chilly and turmeric pdr into a fine paste. Add this paste to the cooked vegetables and mix well. Stir it well in low flame for few minutes and remove from fire. Heat oil in a pan and add mustard seeds. When it starts spluttering add sliced shallots, curry leaves and dry chilly into this. Pour this into the curry and mix well.

Golden Shrimp Balls

Ingredients:

• Shrimp 1 cup
• Onion 1 med
• Ginger Paste 1/4 tsp
• Garlic paste 1/4 tsp
• Bread slice 2 to 4
• Corn flour 1/4 tsp
• Beaten Egg
• Salt
• Oil

Clean and wash the shrimp. Mince it well (not too much). Add finely chopped onion, salt, ginger-garlic paste, pepper pdr, corn flour and beaten egg into the minced shrimp. Mix well. Make it into small balls. Cut and remove the brown part of the bread slices. Cover the shrimp balls with the bread slices and seal it with the beaten egg. Fry it in medium flame.

The snap from this post is one of my final entry to the Magnificent Click Contest 2009.

Easy Ulli (Onion) Pachadi

Ingredients:

• Onion chopped 2 big
• Chilly 3 to 4
• Ginger 1 tbsp chopped
• Curry leaves
• Curd 2 to 3 tbsp
• Mustard
• Salt
• Oil

Heat oil in a pan and add mustard. When it starts spluttering, add curry leaves, onion, chilly, ginger and salt into it and saute well. When it turns light brown, remove from heat and keep it aside. After cooling down, add sufficient amount of curd into it and mix well.

Varutha Kozhi Masala

Ingredients:

• Chicken 1 kg
• Tomato 1 big
• Onion 2 big
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Corriander pdr 2tsp
• Turmeric pdr 1/2 tsp
• Garam masala 1/2 tsp
• Pepper pdr 1/4 tsp
• Chilly pdr 2 tsp
• Tamarind juice 4 tsp
• Lime juice 1/4 tsp
• Curry leaves
• Water as rqd
• Salt
• Oil

Clean and cut the chicken into medium pieces. Marinate it with 1/2 tsp chilly pdr, 1/4 tsp turmeric pdr, ginger-garlic paste, lime juice and pepper pdr for 1/2 hour. Heat oil in a kadai and shallow fry the chicken. Keep it aside. Add curry leaves and onion into the oil and saute well. When it turns light brown, add ginger-garlic paste and mix well. Add the powders (corriander to chilly) into it and roast well in low flame. Add the chopped tomatoes and saute well. Then add tamarind juice into the gravy and mix it well. Add the fried chicken and rqd amount of water into the gravy and cook well till it turns soft.

[Courtesy: Magic Oven vol:1 Leksmi Nair]