Beef Black Pepper Fry

Overview

This is very special beef dish from Kerala. This beef black pepper fry dish is a must try dish, it is very different from the other Kerala beef dishes. No red chilly powder is used. Fresh coarsely ground black pepper is the star of this dish. Make sure you coarsely grind fresh whole black pepper corns which does make a big difference in aroma and flavor.

Beef Pepper Fry

Ingredients for Beef Black Pepper Fry

Ingredients

Beef 1 pound - thin sliced as shown in picture

Fresh ginger 2 inch piece thin sliced

Garlic cloves - 12 - 15 thin sliced

Red Onions thin sliced - 1 cup

Curry leave - 2 - 3 sprigs

Turmeric powder - 1/2 teaspoon

Coriander powder - 1 teaspoon

Fresh garam masala - 1 teaspoon

Fresh coarsely ground Black pepper - 2 - 3 teaspoons

Salt to taste

 Oil - 3 - 4 tablespoons

Steps

1. Clean the beef and slice to thin rectangular strips as shown. Keep aside.

2. Heat oil in a heavy bottom pan. When oil gets hot. Add the tin sliced ginger, garlic and red onions to this.

3. Saute till onions turn light brown. Add the turmeric powder, coriander powder, garam masala powder and fresh coarsely ground black pepper  to this and fry few minutes.  Add the curry leaves and fry well.

4. Add the beef slices to this alone with salt mix well and cover pan with lid and bring it to a boil. Keep flame on low and cover pan and cook for about 30 minutes stirring every 10 minutes till the beef slices are cooked well  and gravy is well coated.

Turn off heat and serve hot with plain rice or any Indian bread

Jackfruit Beef Cutlet

Overview
Raw jackfruits makes a good healthy substitute for potatoes in this cutlet. I got frozen raw jackfruit from Indian store which I used here for this dish. Cooked mashed jackfruit makes a good binding agent for the cutlets.

Jackfruit Beef Cutlets

Jackfruit Beef Cutlet Ingredients

Ingredients
Ground beef 1.5 pounds
Raw Jackfruit - 1 pound
Red Onion 2 finely chopped
Ginger 2 inch piece finely jobbed
Green chillies 4 - 6 finely chopped
Curry leaves - 2 sprigs
Cilantro 1/4 cup finely chopped
Black pepper powder coarsely ground - 1 tablespoon
Fennel seed powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Eggs - 2
Bread crumbs - 1 cup
Oil for deep frying

Steps
1. Brown the ground beef in a pan and keep aside.
2. Chop the thawed raw jackfruit into small pieces. Cook in pressure cooker with half cup water, turmeric powder and salt and cook well. Mash the jackfruit well it should not have any water keep aside.
3. Heat 2 tables spoon of oil in a pan and saute the finely chopped onions, ginger, curry leaves and green chillies till the onions are soft and all water is evaporated. Let it cool to room temperature.
4. Mix together the browned ground beef, mashed raw jackfruit, sauted onions, ginger, curry leaves and green chillies and mix well. Add the finely chopped cilantro, black powder and fennel seed powder and salt if needed. Mix well
5. Mix well and make desired shape for the cutlet. Take two egg whites and beat well. Mix each shaped cutlet in the egg whites and then in bread crumbs. coat and shape well
6. Heat oil for deep frying the cutlets. When the oil is hot fry the cutlets on medium heat till the cutlets are brown.

Serve hot with onion salad and ketchup

Chilli Beef

Overview
This is a Indo Chinese dish and has become very common in Kerala. The different color peppers make this dish very colorful and festive. It is a spicy dish but you can adjust the spiciness with the amount of green chillies and red pepper flakes you use. This is one of the special dish I made for Christmas this year.

Chilli Beef

Ingredients - not shown is tomatoes, onions, corn starch and soy sauce

Ingredients
Beef thin sliced as shown in picture - 1 pound
Garlic - 8 cloves
Ginger - 2 inch piece
Red Chilly powder - 1 teaspoon.
Green chillies - 6 - 8 split at center
Whole dried red chilly - 3 - 4
Corn starch - 2 tablespoon
Soy sauce - 3 tablespoon
Red Pepper flakes - 1 tablespoon
Lemon one
One red onion cut into cubes
Cherry Tomatoes sliced - 1/2 cup
Green pepper - half cut into cubes
Yellow pepper - half cut into cubes
Red Pepper - half cut into cubes
Salt to taste
Oil for deep frying beef slices and for the gravy

Steps
1. Finely mince the garlic and ginger separately and keep aside
2. Marinate the cleaned thin cut beef slices with salt, half of the minced garlic, half of the minced ginger, red chilly powder, corn starch powder, 1 tablespoon soy sauce and half lemon  juice. Mix well and keep refrigerated for about 2 - 4 hours.
3. Heat oil for deep frying the beef slices. When the oil is hot add the beef slices not over crowding the pan and fry them till the beef slices are crisp. Drain it and keep aside. In the same oil fry the green chillies and keep aside for garnish.
4. In another pan heat 3 tablespoon oil. When oil is hot add the whole dried red chillies and fry them.
5. Add the remaining minced garlic and ginger and saute few minutes till light brown. Add red pepper flakes to this and saute few minutes  and add the sliced tomatoes to this. Add a little salt mix well and cook till the tomatoes are cooked well.
6. Add the cubed peppers and onions to this along with remaining soy sauce and lemon juice. Mix well and saute few minutes till the peppers are just cooked ( do not over cook the peppers should be crisp) add the fried beef slices to this and mix well add salt if needed.
7. Transfer to serving dish and garnish with fried green chillies.

Serve hot with and rice or Indian bread.

Slow Cooker Ribs and Grilled Pineapple

Overview
An easy and simple way to make tender and juicy baby back ribs. I found this recipe in food network and tried it and it came out very good. First part of cooking is in the slow cooker and then you bake it in oven which adds a nice glaze to it.

Slow Cooker Ribs

Grilled Pineapple

Ingredients for ribs
A rack of baby back ribs ( about 12 - 13 ribs)
One large red onion thick sliced
4 - 6 garlic cloves
Fresh ground Black pepper
Your favorite barbecue sauce
Salt to taste.

Ingredients for Grilled pineapple
One pineapple peeled, cored and cut into long slices
Olive oil
Honey 3 tablespoons

Steps
1. Trim the ribs and cut into individual ribs and place in slow cooker.
2. Add thick sliced red onion, garlic cloves, salt and pepper to this mix well and cook in slow cooker on high for one hour then  for about 5 hour on low till the rib meat is cooked well and almost falling out of bones.
3. Scoop the ribs along with the onions and garlic and place on a baking sheet . Bake in a 400 F oven for 10 minutes. Brush each rib with barbecue sauce and  bake again in over for 2 0 - 30 minutes till the ribs are golden brown. Turn off heat and place in a serving dish.
4. Just coat the pineapple slices with olive oil and place on a hot grill and cook for 2 - 3 minutes on both sides.
5. Take off from grill and drizzle with honey


Serve Ribs hot with Grilled pineapple

Beef Vindaloo

Overview
Vindaloo dish originated from Goa India. The main ingredients in all Vindaloo dishes are Garlic and Vinegar. Vinegar adds a tangy and distinctive flavor to this spicy beef dish. Thin slices of beef cooked in this tangy spicy gravy goes very well with any Indian bread or rice.

Beef Vindaloo

Beef Vindaloo Ingredients

Ingredients
Thin slices of cooked beef - 1 1/2 pound
Red Onions thin sliced - 1 1/2 cup
Tomatoes thin slices - 1 cup
Garlic - 6 - 8 cloves
Ginger 2 inch piece
Green chilly  split length wise 4 - 6
Curry leaves 2 sprigs
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 2 - 3 teaspoon
Whole coriander seeds - 2 tablespoons
Vinegar 2 tablespoons
Garam Masala whole - 2 inch piece of cinnamon, 2 cardamom, 3 cloves, 1 star anise , Fennel seeds 1 teaspoon, whole black pepper.
Oil 4 tablespoons

Steps
1. Cook the whole chunk of beef with salt 1/2 teaspoon salt, 1/4 teaspoon turmeric,1/2 teaspoon red chilly powder and 1 cup water in a pressure cooker till it is cooked. Let the beef cool to room temperature and slice to thin slices and keep aside.
2. In a blender grind the garlic, ginger, turmeric powder, red chilly powder, coriander seeds, the whole garam masala with 1/2 cup water to a smooth paste and keep aside.
3. Heat oil in a heavy bottom pan. When the oil gets hot add the curry leaves followed by the thin sliced onions. Saute onions till it is light brown.
4. Add the ground masala paste to the oil and saute well till the oil separates. Add the sliced tomato slices to this along with little salt. Mix well cover pan with lid and cook on low flame till the tomatoes are cooked well.
5. Mix the tomatoes with the gravy and then add the beef slices along with salt as needed, vinegar and the green chillies to this. Mix well so that the gravy and all the flavors are mixed well with beef slices. Cover lid and cook on low flame for about 10 - 15 minutes.
6. Stir dish and cook on open flame for about 5 minutes till the gravy thickens.

Serve hot with rice or any Indian breads.

Beef Pepper Stir Fry

Overview
A beef stir fry with multicolored mini bell peppers makes a very colorful and elegant dish. Garlic , ginger and red onion mixed with red pepper flakes and soya sauce adds a special flavor and aroma to this dish. I have grilled the beef and then sliced it to strips to add an extra layer of smoky flavor. This dish has very few ingredients and is easy and quick to make.

Beef Pepper Stir Fry

Ingredients for Beef Pepper Stir Fry - Grilled beef strips,
Multicolored bell peppers, Red Onions, Garlic and Ginger

Ingredients
Beef  1 1/2 pounds -thick slices
Mini multicolored bell pepper - thin sliced - 2 cups
Red Onions thin sliced - 1 1/2 cups
Garlic cloves  - 4 thin sliced
Ginger 1 inch piece - thin sliced
Red pepper flakes - 1 teaspoon
Soya sauce 2 - 3 teaspoons
Salt to taste
Black pepper powder - 1 teaspoon
Olive oil - 3 tablespoon

Steps
1. Marinate the thick beef slices in 1 tablespoon olive oil , salt and black pepper powder for about 10 - 20 minutes and then grill. Let the slices cool to room temperature and cut to thin strips and keep aside.
2. Heat oil in a wok or a big pan. When the oil gets hot add the garlic and ginger and saute till the garlic is light brown.
3. Add the red pepper flakes and saute few more minutes and add the thin sliced red onion. When the onions gets soft add the sliced bell pepper and saute well add salt as needed. Saute 3 - 4 minutes. Do not overcook the bell peppers.
3. Add the thin strips of beef to this along with soya sauce and mix well. Saute 2 - 3 minutes and turn off heat.

Serve hot with plain rice or any bread.

Beef and Tapioca Curry (Kappa Beef Varathu Arache Curry)

Overview
A traditional Kerala dish made with beef and tapioca. Since tapioca is grown in plenty in Kerala it finds its way in many Kerala dishes. Each region in Kerala has its own recipe for beef with tapioca. Fresh grated coconut fried with spices and ground to a smooth paste makes the delicious gravy for this dish. Since Fresh tapioca root is hard to find here I have used frozen tapioca root which works very well for this dish.

Beef Tapioca Curry

Ingredients
3 pounds Frozen Tapioca root
1 1/2 pound beef
2 inch piece of ginger thin sliced
4 - 6 green chilly split in center
One medium red onion thin sliced
Garlic 3 cloves thin sliced
Curry leaves - 2 sprigs
Turmeric 1/4 teaspoon
Coriander powder - 1 teaspoon
Chilly powder - 1 teaspoon to taste

For the masala paste
1 Cup fresh grated coconut
1 inch piece of ginger
8 - 10 cloves of garlic thin sliced
2 sprigs of curry leaves
Whole Coriander seeds - 4 tablespoons
Whole dry Red chilly - 4 - 6
Whole black pepper - 1 teaspoon
Cinnamon - 2 inch pieces
Cardamom - 2 cloves
Whole Cloves 2 -3
Fennel seeds - 1 teaspoon
Star anise- 1 whole
1/4 teaspoon turmeric powder
3 - 4 tablespoon oil for frying

To garnish
Oil - 3 tablespoon
Red Onion one half thin sliced
Curry leaves 1 sprig
Whole red chilly 3 - 4 broken into big pieces

Steps
1. In a big pot half fill with water and bring it to a boil. Add salt to the water and add the frozen tapioca roots to it. Half cook it and drain the tapioca and keep aside.
2. Remove the center root from the tapioca pieces and cut into bite size pieces and keep aside.
3. Cut the beef into bite size pieces wash in water drain and keep aside.
4. Mix the beef with sliced ginger, onions, green chilly, curry leaves, garlic, turmeric, chilly powder , coriander powder, salt and about 1/2 cup water in a pressure cooker or a heavy bottom pan and cook till the beef is almost cooked.
5. Add the prepared tapioca pieces in a big heavy bottom pan and add the gravy from the cooked beef to this add water as needed and cook the tapioca till they are cooked well. Add the cooked beef to this too mix well and cook the beef and tapioca together for about 5   - 10 minutes. Turn off heat and keep aside.
6. In another pan heat 3 -4 tablespoon oil and fry the whole coriander seeds,red chilly and all the spices for the masala and fry few minutes. Add the fresh grated coconut along with the sliced ginger, garlic and curry leaves to this and fry in a low flame till the coconut turns golden brown.
7. Grind the fried coconut spice mixture in blender with water to make a smooth paste.
8. Add the prepared masala paste to the cooked beef and tapioca mixture and bring it to a boil. Turn off the heat and transfer curry to serving dish.
8. In another pan heat about 3 tablespoon oil. When the oil gets hot add the thin sliced red onions to this and fry till the onions are golden brown. Add the whole red chilly pieces and curry leaves to this and fry for a minute. Turn off heat and pour this over the prepared tapioca and beef curry.

Serve hot as a meal on its own or with plain rice.

Mutton Curry

Overview
Mutton or Goat curry is a very common curry found in all Indian restaurants. Each state in India has its own recipe for mutton curry. This a recipe from my state Kerala. Mutton is usually made into stew in Kerala with coconut milk, but this is another version of mutton curry which is served with rice or chapati and made for special occasions. Lot of sauteed onions mixed with ground ginger, garlic and whole masala makes the delicious base of the gravy for this curry.

Mutton Curry Ingredients

Mutton Curry

Ingredients
Mutton - 2 pounds with bones cut into pieces
Red Onion - 4 medium size one thin sliced
Tomatoes - 3 plum  tomatoes. thin sliced
Cilantro - 1/2 cup finely chopped
Mint - 1/2 cup finely chopped
Green chilly - 4 - 6 - split at center
Oil - 4 - 5 tablespoons
Salt to taste

To be ground
Garlic - 8 - 10 cloves
Ginger - 2 inch piece
Coriander powder -  2 teaspoon/( ground from whole seeds)
Fennel seeds - 1 teaspoon
cardamom - 2
Cinnamon - 1 inch piece
Star anise - 1
Cloves - 2
Whole black pepper - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilly powder - 1 -2 teaspoon

Grind all of the above ingredients to a smooth paste by adding enough water (about half cup ).

Steps
1. Cut the mutton  to bite size pieces wash well and drain in colander. Keep aside

2.Heat oil in a pan. When the oil gets hot add the thin sliced onions and green chilly and saute till the the onions are golden brown.

3. Add the ground masala paste to this and saute till the paste is brown and the oil comes out.

4. Add the sliced tomatoes to this mix well with a 1/2 teaspoon salt cover and cook till the tomatoes are cooked well.

5. Add the mutton to this mix well and transfer to a pressure cooker. Cook till two whistle in pressure cooker or in a pan on low heat till the mutton is cooked well( if cooked in pan it would take about 45 - 1 hour)

6. Add the chopped cilantro and mint leaves and mix well

Serve hot with rice or chapati

Chicken Piralen Curry

Overview
This is a very unique chicken dish made with all ground ingredients. The thick gravy coats the chicken pieces to add flavor and aroma to every piece. Chicken piralen is made in many different ways in Kerala. This is  new recipe I tried which my whole family liked so will be making more often now.

Chicken Piralen

Chicken Piralen Ingredients

Ingredients
2 pound chicken skinned and cut into pieces
Shallots - 15 - 20
Green chilly - 6 - 8
Garlic paste - 2 tablespoon
Ginger paste - 2 tablespoon
Tomatoes - puree made out of fresh tomatoes - 1 1/2 cup
Cilantro finely chopped - a handful
Turmeric - 1/2 teaspoon
Salt to taste
Olive oil - 4 tablespoons

Spices to grind
Whole coriander seeds
Whole red chilly - 4 - 6
Whole black pepper - 1 - 1/2 teaspoon
Star anise - 1
Cardamom pod - 1 - 2
Cloves 2 - 3
Cinnamon stick - 1 inch piece
Fennel seeds - 1 teaspoon

Steps
1. Wash and drain the cut chicken pieces and keep aside.
2.Grind the shallots and green chilly to a smooth paste. Keep all ingredients ready for the dish.
3. Grind the spices to a fine powder is a coffee grinder powder and keep aside.
4. Heat oil in a  heavy bottom pan. When the oil gets hot add the ground shallots and Green chilly mixture. Saute well till the raw green chilly aroma fades away.
5. Add the ginger garlic paste to this saute well till the paste gets light brown.
6. Add the prepared spice mixture to this and saute for 2 - 3 minutes and add the tomato puree to this and saute well till the liquid has evaporated and oil separates.
7. Add the chicken pieces, salt and turmeric to this and mix well. Cover the pan with lid and cook on low flame till chicken is done.
8. Remove the pan lid and keep stirring the chicken curry till the gravy thicken and coats the chicken pieces. Almost all liquid should evaporate just a thick coating on the chicken pieces.
9. Transfer to serving dish and mix the chopped cilantro.

Serve hot with rice or chapati

Pork and Koorka

Overview
A typical pork dish made by Christians in Kerala especially in Trichur.  Koorka or Chinese potato cooked with pork becomes very flavorful and delicious.  More than the pork I like the koorka which gets all the flavors from being cooked with the pork.  This year when I went to India I got to make this dish with my mother. Fresh Koorka  does make a big difference is taste and texture for this recipe. Though cleaning fresh Koorka is a tedious job the end result is definitely worth it.

Pork with Koorka

Ingredients
Pork cut into pieces - 2 pounds
Cleaned fresh koorka about 1 1/2 pounds
Ginger cut into thin long slices - 2 inch piece
Green chilly - 6 - 7 split in center
Shallots thin sliced -  8
Curry leaves - 2 sprigs
Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoons
Turmeric - 1/2 teaspoon
Salt to taste

For Saute
Oil - 4  tablespoons
Shallots - 8 - 10 thin sliced
Garlic - 8 - 10 cloves thin sliced
Curry leaves - 2 sprigs
Coriander powder - 2 tablespoons
Chilly powder - 1 1/2 tablespoons
Black pepper powder - 1/2 teaspoon
Garam masala powder - 1 tablespoon

Steps
1. Mix the clean cut pieces of pork in a pressure cooker with thin sliced shallots, ginger, green chilly, curry leaves, chilly powder, coriander powder , turmeric and salt. Cook till the pork is done one whistle.

2. Turn off the heat. Add the cleaned koorka to the pork and cook covered  till the koorka is cooked well.

3. In another pan heat the oil. When the oil gets hot add the thin sliced shallots and garlic and saute till the shallots become slight brown,

4. Add the Chilly powder, coriander powder, black pepper powder and garam masala and saute well. Add the Curry leaves. Saute few more minutes.

5. Add the cooked pork and koorka to this and mix well. Saute till almost all the liquid has evaporated.

Serve hot with plain rice and other curries.

Beef and Koorka

Overview
One of my favorite dishes that my mom used to make. Koorka(Chinese potato) with beef is very delicious and unique combination. Since fresh koorka is hard to find here I have used frozen Koorka. Cleaning fresh Koorka is time consuming and tedious but the end results of using fresh Koorka is definitely worth it, so do use it whenever you get fresh Koorka.  The pleasant aroma that comes when Koorka is cooked with beef and all the spices is mouth watering.

Beef and Koorka

Ingredients
Beef  - 2 pounds
Koorka - 1 pound
Shallots  6- 8 thin sliced
Green chilly - 4  - 6 split at center length wise
Curry leaves 2 sprigs
Ginger 2 inch piece thin sliced
Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste

To Garnish
Olive oil - 4 tablespoons
Red onions thin slices - One medium
Garlic 6 - 8 cloves - thin sliced
Curry leaves - 2 sprigs
Chilly powder - 1 teaspoon
Coriander powder - 2 tablespoons

For Garam Masala powder
Whole black pepper - 1/2 teaspoon
Cardamom - 1
Cloves - 2
Cinnamon - 1 inch piece
Fennel seeds - 1 teaspoon
Star anise - 2 small pieces

Steps
1. Chop the beef into even size cubes. Wash and drain and keep aside.

2. Grind all the garam masala ingredients to a smooth powder and keep aside.

3. In a pressure cooker combine the beef with thin sliced shallots, ginger, green chillies, curry leaves, chilly powder, coriander powder, turmeric and salt with 1/4 cup water. Mix well and cook till one whistle.

4. Open the cooker and add the Koorka to the beef mix well and cook till the Koorka is cooked well. Turn off heat and keep aside.

5. Heat oil in a heavy bottom pan. When the oil gets hot add the sliced onions and garlic for garnish to it. Saute till the onions are light brown. Add the chilly powder, coriander powder and the ground masala powder saute few minutes. Add the curry leaves to this. Saute few more minutes and then add the cooked beef and koorka to this.

6. Saute well till all liquid has evaporated.

Serve hot with Plain rice.

Chicken Kabobs

Overview
Fresh mint leaves and cilantro mixed with lime juice gives a burst of freshness to these kabobs. Can be put on skewers and grilled on an outdoor grill too. I have used chicken tenderloins here but chunks of chicken breast pieces can be used for this recipe too.

Chicken Kabobs

Ingredients
Chicken breast tenderloins 2 pounds
Garlic 4 cloves finely chopped
Ginger 2 inch finely chopped
Mint leaves a handful finely chopped
Cilantro a handful finely chopped
Lime juice - the juice of one lime
Olive oil 3 tablespoons
Salt to taste

Steps

1. Marinate the chicken tenderloins  with the garlic, ginger, mint ,cilantro, salt and olive oil. Keep refrigerated for 4 - 6 hours

2. Heat up your grill and grill it indoors or outdoors. 2 - 4 minutes.

Serve hot with Lemon or lime wedges.

Kerala style Chicken Roast with Potataoes

Overview
This is a special chicken dish that my mother used to make for special occasions. It is a bit tedious to make but the end results are definitely worth it. The potatoes and chicken pieces are pan fried before making this dish. Whole spices sauteed in oil infuses the chicken pieces with a unique aroma. This dish goes very well with any Indian rice or bread.

Kerala style Chicken Roast with Potatoes

Ingredients
Fresh Whole chicken  about 4 pounds
Potatoes about 4matoes - 4 large thin sliced
Plum tomatoes - 4 thin sliced
Red Onions 4 thin sliced
Ginger 2 inch piece thin sliced
Garlic - 6 - 8 coves thin sliced
Curry leaves - 3 sprigs
Turmeric - 1/4 teaspoon
Chilly powder - 2 tablespoon
Coriander powder - 3 tablespoon
Cinnamon pieces - 2 inch
Cloves whole  - 3
Cardamom - 2
Whole black pepper - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Star anise - 1 whole
Olive oil - 4 tablespoon
Black pepper powder - 1/4 teaspoon
Salt to taste

To marinate Chicken
Garlic 4 cloves
Ginger 1 inch piece
Curry leaves 2 sprigs
Turmeric - 1/4 teaspoon
Chilly powder - 1 teaspoon
salt to taste

Steps
1.Skin the chicken and cut into big pieces. Clean and keep aside.

2.  Grind all the ingredients for marinating the chicken and marinate the chicken pieces in it . Refrigerate for 4 - 6 hours.

3. Peel the potatoes and cut into big thick slices.

3. In a flat large pan add about 4 tablespoons oil. When the oil gets hot add the Potato pieces add salt and fresh ground pepper. Brown all sides and keep aside.

4. In the same pan add little more oil if needed and pan fry all the chicken pieces  and keep aside.

5. Heat about 4 tablespoon oil in a pan. When the oil gets hot add the whole spices to it( Cinnamon stick, cardamom, cloves, whole black pepper and fennel seeds. Saute few minutes.

6. Add the thin sliced red onions garlic and ginger to the oil and saute till the onions are light brown.

7. Add the coriander powder, chilly powder and turmeric powder to the oil and saute few minutes and then add the curry leaves. Saute few minutes and then add the thin sliced tomatoes to this with salt and mix well. Cook covered till the tomatoes are cooked well.

8. Add the pan fried chicken and potatoes to this and mix well add 1/2 cup water and cook covered for about 20 minutes. Remove the lids and saute till all the liquid has evaporated.

Serve hot with rice or any Indian breads

Tandoori Chicken

Overview
Tandoori chicken is a very popular Indian dish prepared by baking or grilling chicken marinated in yogurt and spices.Traditionally cooked in a Tandoor oven but baking it in conventional oven or even grilling it comes out very well. Usually served with Onion salads and lemon wedges. This is one dish found in all Indian Restaurants.

Tandoori Chicken

Ingredients
3 - 4 pounds whole chicken or legs
Lime Juice - 2 tablespoons
Vinegar - 2 tablespoons
Cardamoms - 4
Whole black pepper - 8 - 10
Cinnamon - 2 inch piece
Cloves - 3
Coriander seeds - 2 tablespoons
Cumin - 1 teaspoon
Chilly powder - 1 tablespoons
Garlic cloves - 8 - 10 cloves
Ginger - 3 inch piece
Plain Yogurt - 4 tablespoons
Oil - 4  tablespoons
Salt to taste
Red Color( optional) - 1 - 2 drops

Steps
1. Remove skin from chicken and cut into big pieces. Clean well and drain water. If using chicken legs just remove skin and make gashes on the fleshy part of chicken and keep aside.

2. Grind all the  ingredients with vinegar lime juice and water to make a smooth paste. Mix with the yogurt to make a thick marinate.

3. Marinate the chicken pieces in the ground spice mixture mixed with yogurt and salt and keep refrigerated for about 4 hours to overnight. If you have time always do overnight it tastes better that way.

4. Bake in 400 degree oven or grill . Every 15 minutes brush the left over marinates over the chicken. Cook for about 45 minutes till the chicken is cooked well.

Serve hot as an appetizer or side dish with rice and curries.

Kerala Beef Fry

Overview
Traditional Kerala dish prepared for all special occasions. Each region in Kerala has its own recipe. Here is my version of beef fry. Spicy and delicious side dish that goes well with rice. Easter, Christmas or any special occasion would not be complete with out this dish. Coconut chips are optional but they do add a unique texture and flavor to this dish.

Beef Fry

Ingredients
Beef - 2 pounds
Onion medium size  - 3
Ginger 3 inch piece
Garlic - 8 - 10 cloves
Curry leaves 4 sprigs
Green chilly - 4 - 6 split length wise
Red Chilly powder - 2 teaspoon( adjust chilly powder as needed)
Coriander powder - 3 tablespoons(fresh ground coriander seeds does make a big diffrence)
Coconut chips - 1/4 - 1/2 cup optional
Turmeric - 1/4 teaspoon
Salt to taste
Olive oil - 4 tablespoons

For Garam masala  powder
Fennel seeds - 1 teaspoon
Whole black pepper - 1 teaspoon
Star anise - 1
Cloves - 3
Cardamom - 1 whole
Cinnamon  2 inch piece

Steps
1. Cut the beef to bite size cubes. Clean and drain and keep aside.

2. Thin slice one onion and 1 inch piece o f ginger into thin strips. Add the prepared beef, and sliced onions, ginger, green chilly and 2 sprigs of curry leaves to pressure cooker. Mix with salt, turmeric, 1 teaspoon chilly powder and 1 teaspoon coriander powder and cook till one whistle. Turn off heat and keep aside.

3. Finely chop the remaining to red onions, ginger and garlic. keep aside.

4. Heat oil in  a heavy bottom pan. When the oil gets hot add the finely chopped onions, ginger and garlic to it. Saute till the onions are light brown.

5. Add 1 teaspoon chilly powder and 2 tablespoon coriander powder to this and fry few minutes . Add the garam masala powder and the curry leaves. Saute few more minutes and then add the cooked beef and coconut chips if using to this and mix well.

5. Keep stirring on low flame till all the liquid has evaporated.

Serve hot with rice.

Dry Pepper Chicken

Overview
A unique chicken curry made just with black pepper powder. Fresh ground black pepper does make a big difference for this dish since that is the main spice used for this dish. This dry chicken curry goes well with rice or chapati.

Dry Pepper Chicken

Ingredients

Chicken with bones - 1 pound

Red Onion - 1 large - thin sliced

Ginger - 2 inch piece - thin sliced

Garlic cloves - 4 - 6 - thin sliced

Curry leaves - 2 sprigs

Black pepper powder - 1 tablespoon

Turmeric - 1/4 teaspoon

Salt to taste

Olive oil - 3 tablespoons

Steps

1. Skin and cut the chicken pieces into bite size pieces. Clean and keep aside.

2. Heat oil in a pan. When the oil gets hot add the sliced onions, garlic and curry leaves. Saute till the onions are light brown. Add the pepper powder and turmeric powder mix well.

3. Add the prepared chicken pieces to this. Mix well. Add salt and cook covered in low heat for about 20 - 30 minutes. Keep stirring every 10 minutes.

4. Remove lid and stir till all the liquid has evaporated.

Serve hot with rice or chapati

Grilled Chicken

Overview
Grilled chicken breast tenderloins with steamed vegetables and avocado slices makes a perfect nutritious and healthy meal. Marinate chicken for about 2 - 4 hours to get the ginger garlic flavor. Green tomato chutney goes well with this grilled chicken.

Grilled Chicken

Ingredients
Chicken tenderloins  marinated
Ginger pieces 2 inch piece finely chopped
Garlic cloves 4 finely chopped
Cilantro a bunch finely chopped
Olive oil 3 tablespoons
Salt  to taste
Balsamic vinegar 2 tablespoon
Soya sauce 2 tablespoon

Steps
1. Marinate the chicken tenderloins in a marinate made of  finely chopped ginger, garlic, cilantro, balsamic vinegar, soya sauce, salt and olive oil. Keep marinated in refrigerator for about 2 - 4 hours.

2. Heat up the grill and grill the chicken pieces for about 3- 4 minutes on each side.

Serve hot with steamed vegetables, lemon wedges and avocado slices.

Pork Vindaloo

Overview.
This is a traditional dish from Goa India. This is a dish of Portuguese ancestry Vindaloo got its original name from two of its main seasonings Vinho(vinegar) and alhos(garlic).This dish is flavored with chillies garlic, ginger and vinegar and is spicy and tangy at the same time. I used Pork chops with bones for this recipe

Pork Vindaloo

Ingredients
Pork chops 4 - about 2 pounds
Red Onion  2 medium ones thin sliced
Vinegar - about 3 - 4 tablespoons
Olive oil - 4 tablespoon
Curry leaves - 3 sprigs
Salt to taste
To grind for the masala paste
Vinegar
Garlic  6 - 8 cloves
Ginger 3 inch pieces
Whole dry red chillies - 5
Whole Black pepper - 1  teaspoon
Turmeric - 1/2 teaspoon
Cinnamon -  2 inch piece
Cloves - 4
Cardamom - 2
Fennel seeds - 1 teaspoon
Coriander seeds - 3 tablespoons

Steps
1. Chop the pork to bite size pieces with the bones. Wash in water and drain in a colander.

2. Grind all the ingredients for the masala paste in a blender and keep aside.

2. Heat oil in a pan. Add the sliced onions and curry leaves. When the onions become golden brown add the ground masala paste to it and saute till the oil separates.

3. Add the chopped pork salt vinegar to the sauteed masala and mix well. Bring it to a boil. Simmer cover lid and  cook for about 25 - 35 minutes on low heat till the pork is cooked well.

Serve hot with plain rice.

Chilly Chicken

Overview
A very popular Indo-Chinese dish made through out India. There are different recipes for Chilly chicken with gravy and dry. This is a dry version of Chilly Chicken. You can adjust the  amount of pepper and chilly powder to your taste. Chilly chicken goes very well with Nan or Fried rice.

Chilly Chicken

Ingredients
Chicken breast cut into cubes - 3 pounds
Besan( Chick pea flour) - 1 cup
Egg - 1
Whole Black pepper powder - 1 teaspoon
Cloves powder - 1/2 teaspoon
Cinnamon - 1/2 teaspoon
Soya sauce - 1 Tablespoon
Vinegar - 2 tablespoon
Chilly Powder - 1 teaspoon
Tomatoes finely chopped - 1 1/2 cups
Garlic 6 cloves - finely chopped
Ginger - 2 inch finely chopped
Red Onion chopped into chunks - 2
Green Bell peppers - 2 cut into chunks
Crushed red pepper flakes - 1 tablespoon(optional)
Salt to Taste
Olive oil - 6 tablespoons
Oil to deep fry chicken pieces

Steps
1. Cut the chicken breasts into cubes and keep aside

2. Make a thick batter with besan, chilly powder, pepper powder, cloves and cinnamon powder, salt, vinegar, soya sauce and egg.

3. Marinate the prepared chicken pieces in this batter for  about 1 -3  hours in refrigerator.

5. Heat oil to deep fry the chicken pieces. When the oil gets hot add the chicken pieces and fry them till golden brown. Keep them aside

4. Heat about 3 tablespoons of oil in a pan. Add the chopped ginger garlic to this and saute till it turns color. Add crushed red pepper flakes, Saute few more minutes and add the chopped tomatoes to this.

5. Add 1/2 teaspoon salt to the tomatoes and cover and cook till the tomatoes and cooked well and gravy is  thickened.

6. IN another pan heat 3 tablespoons of oil and saute the Red onions and Bell peppers for till the onions are just soft. Do not over do them.

7. Add the fried chicken to the prepared tomato sauce and mix well. Add the sauteed green pepper and onions and mix well

Serve hot with Nan or Fried rice.

Healthy Chili

Overview
A bowl of hot Chili is a satisfying comfort food on a cold or rainy day. Chilli's are good hearty meal and making it with lots of vegetables makes it healthy for you. You can use Ground lean turkey or beef. I. have used store brought hot chili seasoning for this dish

Chili with vegetables

Chili Ingredients

Ingredients
Ground lean turkey or  beef - one pound
Yellow squash - 2 large - Chopped finely
Celery sticks - 4 - 5 - chopped finely
Green pepper one - finely chopped
Red kidney beans - 1 can  - washed and drained
Fire roasted tomatoes - 1 can
Red Onion - 1 large - finely chopped
Garlic - 6 - 8 cloves finely chopped
Chili seasoning hot  - 1 packet
Olive oil - 3 tablespoons
Crushed red pepper flakes - 1 tablespoon
Beef or chicken broth fat free - 1 cartoon( 3 -4 cups)
Chopped Cilantro for garnish
Grated cheese and sour cream for topping(optional)
Salt to taste

Steps
1. Brown the meat in pan and keep aside.

2. In another vessel add the olive oil. When the oil gets hot add the chopped garlic and onions and saute till the onions are soft and translucent. Add the pepper flakes and saute for few more minutes.

3. Add the chopped vegetables to this and saute for few minutes. Add the  red beans tomatoes and meat to this along with chili seasoning mix. Mix well and  bring it to a boil.

4. Simmer the chilly in low heat for about 30 - 40 minutes covered so that all the vegetables are cooked well and all flavors mingle well with the sauce. Add salt if needed.

Serve hot.