Saturday, June 15, 2013

Beef Pickle

  • Beef : ¼ kg
  • Ginger paste : 2 Tsp
  • Garlic paste: 2 Tsp
  • Curry leaves : few
  • Spicy chilly pdr : 1 Tsp
  • Kashmiri chilly pdr : 1 Tbsp
  • Turmeric pdr : ½ Tsp + ¼ Tsp
  • Roasted fenugreek pdr : ½ Tsp
  • Mustard seeds : 1 Tsp
  • Sesame oil : as rqd
  • Vinegar : ¼ cup
  • Water : ½ cup
  • Salt : as rqd

Cut beef into medium sized pieces and cook it with salt, little chilly and turmeric pdr. Then fry it well. Boil together vinegar and water and keep it aside. Heat sesame oil in a kadai and add mustard seeds. When it splutters, add curry leaves and ginger-garlic paste. Saute till it is void of the raw smell. Reduce the flame and add the chilly powder and turmeric powder. Roast it well. When the oil starts to separate, pour the vinegar - water mix into it and boil. Add the fried beef and mix. Check the amount of salt and vinegar at this moment and add more if required. Sprinkle the roasted fenugreek powder over it and remove it from fire. Allow it to cool completely and store it in a clean air tight container.

View blog reactions