Cochin-Style Beef Vindaloo (Vindalee) - Rich & Spicy Kerala Curry

Beef Vindaloo (Vindalee) - A Recipe That Travelled from Portugal to Cochin

Vindaloo—carne de vinha d’alhos

    A dish brimming with history, heat, and irresistible tang. Did you know that the word "vindaloo" is derived from the Portuguese dish carne de vinha d’alhos? Translating to "meat marinated in wine vinegar and garlic," this dish travelled to India in the 15th century along with Portuguese explorers. Over time, it was embraced by local kitchens, where it took on new flavours, spices, and ingredients to suit the Indian palate. Food historian Lizzie Collingham highlights this fascinating journey in her book, Curry: A Tale of Cooks and Conquerors.

    Cochin, with its vibrant mix of Portuguese, Dutch, and Indian influences, gave birth to its unique twist on this curry, creating what we now lovingly call Cochin-style Beef Vindaloo (Vindalee). It’s a quintessential festive dish in many Kerala Christian households, especially during Christmas and celebratory feasts.

The Evolution of Vindaloo – From Portugal to India

The story of vindaloo is as piquant as its taste. Here’s a quick dive into its fascinating transformation:

• Origins: The Portuguese dish carne de vinha d’alhos featured meat marinated in wine vinegar and garlic.
• Adaptation in India: With no wine vinegar available in India, Franciscan priests fermented palm wine (toddy, or "kallu") to create a local substitute. Tamarind became a tangy alternative.
• Spices and Ingredients: Indian cooks introduced spices like black pepper, cinnamon, cardamom, and the now-iconic chilli peppers, which were also brought to India by the Portuguese from the Americas.
• Regional Influence: In Cochin, this dish found a permanent home in Christian kitchens, where it evolved into a rich, spicy, and aromatic curry, often made with beef or pork.

 

Christmas Special Cochin Beef Vindaloo (Vindalee) - Kerala Christian Festive Curry

Vindaloo: A Recipe Steeped in Catholic Tradition

    The Vindaloo is deeply rooted in the culinary traditions of the Catholic community in Goa, but Cochin also deserves a notable mention. Among the Catholic families of Cochin, this dish holds a cherished spot, particularly during celebrations and festive occasions.

    With its Portuguese lineage, the recipe traveled to Cochin, finding its way into the kitchens of Fort Cochin families. My mother-in-law’s family, with a strong connection to Portuguese influences, inherited this legacy. Her mother, the beloved "Clementina Joseph" (fondly known as Clemmi Thathi), brought Portuguese culture into her cooking. In our home, Vindaloo is affectionately called "Vindalee Curry."

A Family Tradition: Cochin-Style Vindaloo

    In my opinion, "Every Catholic household has its own perfect Vindaloo recipe, a staple on celebration menus." While the Goan and Cochin versions share similarities, the Cochin-style Vindaloo stands out due to some unique ingredients and techniques:

• Cloves, Cinnamon, and Tamarind: These additions bring a distinct flavour profile to the Cochin version. Tamarind, in particular, balances the sharpness of vinegar, making the dish more palatable for those who dislike a strong vinegar aroma.
• Personal Tweaks: My mother-in-law avoids adding cinnamon and cloves to her Vindaloo. However, I like to include them for a richer aroma and complexity.
• A Secret Ingredient: One nearly forgotten ingredient is the bark of the drumstick tree. This traditional addition not only acts as a digestive aid but also enhances the dish with a unique taste and flavour.

BEEF ULARTHIYATHU - KERALA STYLE

    This month I am comping up with a few Christmas specialities.  A few recipes which suits well for the Season.  And mainly a few dishes from our family favourites when it comes to Christmas or Easter Menu.  Default Kerals style Christmas dishes like Cutlet, Stew & Beef take up the party table along with other Christmas goodies like Christmas Fruit Cake & Homemade Wine.

    When it comes to Christmas celebration, it's all about food, food and more food & DRINKS - Boozing up!!!.  When it comes to Christmas Menu, beef is one must-have in the Menu in our household.  Christmas Menu in Kerala is incomplete without a Beef dish in the Menu.  So, here I come with a tasty, flavour filled Pothirachi Ularthiyathu which you can easily add it into your upcoming Christmas Menu. Pothirachi is nothing but meat from Buffalo which is commonly used for cooking in Kerala.  But you can use normal cow's meat or even Lamb(if you do not prefer beef) for this recipe.

    At my MIL's place she makes Beef Vindaloo or Beef Ularthiyathu for Christmas & Easter.  A slightly gravy like dish, which would go well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,  Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.This is one classic combination in a Kerala household.  This Beef Ularthiyathu is an easy recipe and made with local spices which adds a wonderful flavour & aroma.  And I forgot to say you, it's spicy too.  

    When it comes to a Beef Recipe, needless to mention the Kerala favourite, Parotta and Beef, it's match made in "God's Own Country."  This Beef Ularthiyathu goes hand in hand with Malabar Parotta.

    This version of  hot & spicy Beef Ularthiyathu is one authentic Kerala Kallu Shappu style. Most of the Toddy Shop grubs are tongue-teasing culinary expertise with wide gastronomic opportunities.  And this spicy Beef recipe is one popular dish in a Toddy Shop.  The taste and flavours of food cooked in Kerala Kallu Shappu have a distinctive touch and this Beef Ularthiyathu gets easily fixed into the genre.

FEW OTHER KALLU SHAPPU GRUBS:

• Kappa Puzhungiyathu
• Kappa Ularthiyathu 
• Kappayum Irachiyum Ularthiyathu
• Beef Roast - Kerala Kallu Shappu Style
• Meen/Fish Pollichathu
• Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
• Kerala Fish Curry
• Chemmeen/Prawns Varattiyathu
• Chemmeen/Prawns Roast
• Chemmeen/Prawns Ularthiyathu
• Kozhuva Meen/Anchovies Fry
• Karimeen Thilappichathu
• Fried AnchoviesNadan Fish Fry

 For more KERALA KALLU SHAPPU RECIPES, Click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 4-6
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

For KERALA STYLE BEEF RECIPES, Click here....

HOW TO MAKE BEEF ULARTHIYATHU - KERALA STYLE BEEF FRY

BEEF ULARTHIYATHU - KERALA STYLE

INGREDIENTS:

To cook Beef:

Beef - 1 kg
Hot Water - 2 Cups
Salt - To Taste
Vinegar - 2 Tablespoons

 

To Grind:

Coriander Powder - 3 Tablespoons
Kashmir Chilli Powder - 4 Tablespoons
Pepper Powder - 11/2 Tablespoons
Turmeric Powder - 1 Teaspoon
Fennel Seeds - 2 Tablespoons
Cinnamon(1" Piece) - 4 Sticks
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Cloves - 4-5 Nos.

 

For Beef/Pothirachi Ularthiyathu:

Coconut Oil - 3-4 Tablespoons
Mustard Seeds - 1 Tablespoon
Curry Leaves - 2 Sprigs
Coconut Bites - 11/2 Cups(Optional)
Shallots - 1 Cup
Onions - 11/2 Cups
Green Chillies - 6 Nos.
Garlic - 5 - 6 Tablespoons
Ginger - 15-20 Cloves

METHOD:

To cook Beef:

• Clean, wash & cut Beef into small cubes.
• Leave this aside in a colander for a few minutes.
• Meanwhile, grind all the above spices mentioned under" To Grind" (adding little water) into a fine paste.
• Add the ground Masala to the Beef along with Salt & Vinegar and mix well until well combined.
• Add the above beef masala mix to a pressure cooker.
• Meanwhile, boil 2 Cups of water and pour this into the pressure cooker.
• Cover the pressure cooker with the lid and place the vent cap.
  
• Cook for about 4-5 Whistles on a high flame.
• Then lower the flame & cook for another 7-8 Whistles or 20-30 minutes.
• Cook beef accordingly. Adjust the cooking time to suit the meat.
  
• Once cooked, remove the lid of the pressure and check whether the Beef has turned soft & tender.
• If there is some water in the cooked beef mix, cook this on a low flame until it becomes slightly dry.

BEEF ULARTHIYATHU - KERALA STYLE

For Beef/Pothirachi Ularthiyathu:

• Heat Coconut Oil in a heavy bottomed/non-stick pan.  I usually cook this recipe in a brass Uruli.
• Splutter Mustard seeds.  Immediately add Curry Leaves and give a quick stir.
• Then add, finely sliced Onions & Shallots.
• Follow it by Green Chilli slit into two and finely chopped Garlic & Ginger.
• Saute until Onions turn translucent.
• Now add the cooked Beef along with the masala and mix well.
• Cook this on a low flame until the Beef Masala turns slightly dry and aromatic.
• Add a bit of Coconut Oil and cook again on a low flame for a few more minutes.
• Cook until it reaches the desired consistency.
• Switch off the flame, cover and leave it aside.
• Serve Beef Ularthiyathu hot.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.
• This Beef Ularthiyathu goes hand in hand with Malabar Parotta. 
  

 

NOTES:

• Cook beef accordingly. Adjust the cooking time to suit the type of meat you are using.
• Adjust the amount of Red Chilli Powder & Pepper Powder, to make this recipe less spicy.
• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
  

______________________________________________________________________

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

    We all love Parottas, but most of us are not experienced enough to make Parottas at home as an ace Parotta Master.  Spreading & elongating the Parotta dough throwing it out through the air to get a thin sheet, which results in wonderfully flaky & soft Parottas.  Experience can surely make you an ace in due course.  But I am not "Dulquer Salman" to get it through overnight as he does in the Malayalam Movie "Ustaad Hotel". The whole movie is laced with food in its script. When I write about Parotta, I indeed need to mention "DQ alias Dulquer Salman"somewhere or the other.  Though not quite related to the above anecdote, but because of an inside joke in the family, but he has become so synonymous to Parotta at home.😉

    So, I needed some easy-queasy techniques, as normal as ever, to feed my lazy mind. And at last this is what I found after years of multiple trial and errors. Good techniques to easily get perfectly textured soft & flaky Parottas.  I think this particular technique has taken up the social world. It has been propagated well enough and it is absolutely a boon to people like me, who love to make Parotta and also require easy technique. It is also known by the name of  "Nool Parotta" or thread like Parotta, which is the final texture of this Parottas which is the result of cutting it into thin strips. 

QUICK PAROTTA RECIPE

    The Parotta recipe though is the one I perfected after quite a number of mishaps and adjusted to my preference.  But I prefer Mrs. Lakshmi Nair's Parotta recipe which yields you with soft & tasty Parotta not heavy as such.  Just the leavening time is what was a concern.  Sometime, you may decide to cook Parottas and may not have enough leavening time.  Then this recipe comes out to be useful.  You just need to leaven the dough for about 15 Minutes.

For more PAROTTA RECIPES, Click here...

    So, for the love of Parotta the second Parotta recipe (BACK TO BACK POSTS), as such a remarkable technique to get perfect Parottas - Layered and flaky, soft & tasty.  For EASY PAROTTA RECIPE, Click here...

Quick Parotta Recipe:

QUICK PAROTTA RECIPE

    Here, what's special about this Quick Parotta recipe is that, it can be cooked up in no time.  It doesn't require much of a leavening time And the technique used is simple amazing.  Once, the Parotta is well spread until thin, you would need to grease it up well all over the spread dough.  I have used Oil for it.  The original recipe asks for a mixture of Ghee and Butter, which made Parotta too heavy for our liking.  So I am altering it here.  Once you grease it up, then you need to cut thin strips out of a thinly spread Parotta and then gently fold it from one end using a Pastry Scraper or a broad spatula.  Grease it up again and then fold it up into a roll, as for a Parotta.  As simple as that.

    My previous posts also highlight yet another easy technique to get wonderfully layered Parotta. So here, choose the technique you prefer.  Both are easy ways to make perfectly layered & flaky Parottas.

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Cuisine - Indian, Malaysian
Course - Main Course
Serves - 3-4
Yields : 8 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

 

HOW TO MAKE QUICK PAROTTA / QUICK PAROTTA RECIPE

QUICK PAROTTA RECIPE

 

INGREDIENTS:

For Quick Parotta Dough:

All-purpose Flour - 3 Cups
Semolina/White Rava - 1/2 Cup
Sugar - 4 Tablespoons
Salt - To Taste
Water - 1 Cup + 4 Tablespoons

 

For Smearing & Cooking:

Oil - 1/2 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD: 

For Quick Parotta Dough:

• Sift All purpose flour once, add semolina along with and add it into a big bowl.
• Make a hole in the centre and add Sugar & Salt.
• Then pour in about 1 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 10-15 minutes.
• Then cover and leave it aside for about 15 Minutes.
• After 15 minutes, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 8 Balls out of the dough.
• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Spread it out as thin as possible.

•  Now, using a brush, smear oil/butter all over the spread dough.
  

• Then using a knife cut thin strips all through the spread dough.
  

• Now using a Pastry scraper, gently fold it up into a long strip. 
  

• Grease your hands well, and smear oil all over the long strip of dough. 
  

• Then, from one end, coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.

• Follow the suit for the rest of the spread Parottas.

 

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.

 

• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

 

QUICK PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 1 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Use ample of oil to smear the spread Parottas before cutting it into strips.
• Then collect it into a long strip using a pastry scraper or a broad spatula.
  
• Smear oil all over the collected long strip with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.
  

EASY PAROTTA RECIPE

    Making Parotta at home is one best way to eat the most debated dish.  The recent health conscious debates and all about the "all-purpose flour" and products made out of it has made eating Parotta sceptical.  But I belong to the old school. Though health conscious and I go to meticulous extent to cook in the most nutritious way. I believe that cooking, actually substituting certain dishes instead of All-purpose flour, White Sugar or Butter/margarine etc., is something not necessary when you are eating certain things in a moderate way.  Anyway it is my humble opinion. 

    Recent years and recent times of travelling to India, I can hear people around me speaking too much about the use(literal ban at households) of all-purpose flour, sugar and substituting rice with millets, oil with hand pressed organic oils, organic vegetables, palm sugar, free-range chicken and what not???

    So, is it possible not to eat Parotta and the other important thing Beef?  As a Malayali, Parotta and Beef is a feeling(anyway, that too marketed and popularized through social media to the core in recent times).  I love the combo whatsoever and making it at home satiates my senses to the core.  Perfecting certain dishes and when my family feels happy to eat it, I go to the extent of making it as perfect as I can.  

    So for the love of Parotta, I am coming up with two good recipes (BACK TO BACK POSTS), as such 2 good techniques to get perfect Parottas - Layered and flaky, soft & tasty. And will be followed by two good Kerala Style Beef Recipes too.

For a QUICK PAROTTA RECIPE, Click here...

EASY PAROTTA RECIPE

    This Parotta Recipe is more or less an easy version.  I have two easy methods for layered, flaky Parottas.  And this recipe is for ultimate Parotta beginners and if you are a Pro in it please do skip the recipe.

    I have had tremendous mishaps when it came to making layered Parottas.  While I lived in India, we had a big enough marbled kitchen counter where I could spread the Parotta as thin as and as big as I want.  So it was easy for me to just fold it up as we do for Lachcha Parathas and I simply got wonderfully layered and flaky Parottas.  But here, in Malaysia, what I have is a small Kitchen counter, a table literally.  So I found it hard to spread the Parottas, and least to mention my Parottas were big mishaps.  Seeing this my beloved hubby recently bought me a Stainless Steel Table just for making Parottas, which I now use it as my photography table too.  During the early period, I came across Mrs.Lakshmi Nair Parotta Recipe where she uses a simple technique to get Layered Parottas. 

For more PAROTTA RECIPES, Click here...

     This Easy Parotta Recipe concentrates mainly on the technique but requires a lot of leavening time. If you have all your sweet time, plan it ahead and go with this recipe. But it is worth the time and effort.

 

Easy Parotta Recipe by Mrs. Lakshmi Nair:

EASY PAROTTA RECIPE

     Mrs. Lakshmi Nair's version is simply to layer the spread Parottas on top of each and then leavening it for some time.  And then the magic happens, gently pull one Parotta from the batch and there it comes out like as if it had been spread into a thin layer.  Like how Parotta Master's just throw it out and make it elongate and spread.  But this technique is as simple as it is, you just need to gently pull it over, then grease the dough extensively and then fold it up into a roll, as for a Parotta.  I really loved doing this. It was a left hand's play - clean out and perfect as it is.  I would like to totally give all the credits and accolades of this Parotta recipe to Mrs. Lakshmi Nair for this recipe.  But I am jotting down this recipe in my blog for my usage and reference in future.

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Cuisine - Indian, Malaysian
Course - Main Course
Serves - 5-6
Yields : 20 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 4 Hours + 11/2 Hours
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE EASY PAROTTA / EASY PAROTTA RECIPE

EASY PAROTTA RECIPE

INGREDIENTS:

For Parotta Dough:

All-purpose flour - 1 Kg
Egg - 1 No.
Oil -  2 Tablespoons
Sugar -  11/2 Tablespoon
Salt - To Taste
Water - 2 Cups + 4 Tablespoons

For Smearing & Cooking:

Oil - 1 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD:

Easy Parotta Recipe:

• Sift All purpose flour once and add it into a big bowl.
• Make a hole in the centre and add Sugar, Egg, Salt & Oil.
• Then pour in about 2 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 8-10 minutes.
• Then cover and leave it aside for about 4 hours.
• After 4 hours, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 20 Balls out of the dough.

 

EASY PAROTTA RECIPE

 

• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Now we need to stack the spread dough Parottas over each other.
• For this, take a big plate, or you can stack it up on the kitchen counter too.
• Dust the plate or the kitchen counter where you are going to stack the spread Parottas.
• Place one Parotta onto the dusted surface/plate.  
• Smear about 1- 11/2 teaspoon of oil over the Parotta, then sprinkle some all-purpose flour over it.
• Take the next ball, spread it into a thin and even round and place it on top of the previously stacked Parotta.
• Smear oil all over the Parotta, then sprinkle some flour over it.
• Follow the suit for the rest of the dough.
• Layer 10 Parottas into one full stack. You are required to stack it up into 2 portions of 10 each.
• Once stacked, smear oil all over the Parottas.

EASY PAROTTA RECIPE

• Now cover each stack of  Parottas with a big bowl and leave it aside for about 11/2 hours to 2 hours.
• After the leavening time, remove the cover.
• Grease your hands & gently pull the first Parotta from the stack.
• It would stretch and come out clean as you pull into a thin dough sheet.
• Smear some oil over the stretched sheet with your hands.
• Gently lift the stretched sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.
• Follow the suit for the rest of the spread Parottas.
  

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.
• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

EASY PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 2 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Can halve the recipe too.  If so, beat the egg and use just half the amount of it.
• Use ample of oil to smear the spread Parottas while stacking.
• Gently pull the Parotta from the stack, it would come out into a thin long sheet.
• While pulling out the spread dough, it should stretch easily. A few small tears are fine.
• Smear oil all over the sheet with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

GARLIC EGG ROAST - KAARA MUTTAI

    A simple recipe whatsoever.  If you are in a jiffy or lazy to cook, then this recipe can come for your rescue.  Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame.  This Egg Roast is as simple as that.  But to add a note of flavour and extravagance, I have added some sautéed Garlic and Curry Leaves, which takes this dish to the next level.

    This Kaara Muttai or the Egg Roast recipe can be made in different ways.  Some add Ginger-garlic paste along with the marinade, some recipes call for adding Garam Masala etc., The choice is yours, convert it to suit your taste, preference and convenience.

    This Garlic Egg Roast or Kaara Muttai goes well with Rasam or and hot fuming Rice. Serve it along with Rice and Paruppu Curries Simple yet satiating combination.  My Mom makes this Egg Roast without Garlic.  Egg Roast can be served as a side dish for Biriyani or Pulao too, rather than serving just the Hard-boiled Eggs.

 

For more Recipes with EGG, Click here...

Cuisine  -  Indian (South India)
Course - Side Dish
Spice Level - Medium- High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE GARLIC EGG ROAST - KAARA MUTTAI

 

GARLIC EGG ROAST - KAARA MUTTAI

INGREDIENTS:

To Cook & Fry the Eggs:

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Oil in a pan and shallow fry the marinated hard-boiled Eggs.
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For Garlic Egg Roast - Kaara Muttai:

• Finely chop the Garlic cloves.
• In the remaining oil(if needed, add some oil), sauté the chopped Garlic cloves along with Curry Leaves.
• Sauté it until the Garlic turns aromatic.
• Add the fried Eggs to it and give a quick stir.
• Switch off the flame and serve Garlic Egg Roast hot.
• Serve Kaara Muttai along with hot fuming Rice & Rasam.  It is my personal favourite.
• Can serve it as a side dish for Biriyani, Pulao etc.,

GARLIC EGG ROAST - KAARA MUTTAI

NOTES:

• I have fried the Eggs separately and then sautéed the Garlics & Curry Leaves.
• Otherwise, I feel the garlic gets burned off by the time the Eggs are roasted.
• I like slightly crunchy and aromatic garlic rather than burnt ones.
• Can halve the Eggs or can use full eggs too.  If doing so, make small slits over the Eggs.

PANEER BHURJI

       Paneer Bhurji is one latest favourite at home.  I have never made this before, though I make quite a number of various other recipes with Paneer.  Paneer is one must-have ingredient in my pantry, and it is always homemade Paneer.  The reason behind homemade Paneer is that I do not get it locally.  And as a norm at home deprivation leads to innovation and that was how I started making Paneer at home.  

    A few years back I had to stay for an Ayurvedic treatment in Kerala for my eye condition.  There they had a canteen which served good food.  I was allowed to eat only if I am hungry and Kanji was the only dish allowed to eat.  My daughter, who accompanied me, had a tough time managing with the food there. All three meals a day... Indian Food... Vegetarian... mostly bland.  You have to keep in mind that most of the dishes are cooked for the patients who are staying there for treatment. She went crazy enough, one choosy person, who has quite a lot of specifications & preferences, when it comes to eating and all more in cooking too. Mostly she ended up ordering Rotis or Naans, though as much as a compromise.     One day they had this Paneer Bhurji was in their menu, and she was overwhelmed to see it, as Paneer is her favourite.  Went along and ordered it.  But to her dismay the recipe turned out to be bland and tasteless.  I cannot comment how it was, as I didn't taste it.

    So as usual when we came back I wanted to try this Paneer Bhurji and left alone kept in my to-do list for a long time. And all of a sudden this particular recipe popped up when my daughter asked me for Paneer Bhurji.  She had even sent me a link of a recipe, which I am now searching for in vain.  But since then I have made this Paneer Bhurji quite a number of times, and it has become a family favourite.  I add Cashew paste to Paneer Bhurji which makes it rich and gives a wonderful flavour.  And usually I make Paneer Bhurji in a slight gravy version, add some milk.  Skip adding Cashew paste and milk if you want a drier version of Paneer Bhurji.  Rest of the recipe and ingredients remain the same.

      Paneer Bhurji is an extremely popular recipe prepared with crumbled Paneer.  It's one simple and quick-fix recipes which is more or less similar to Egg Bhurji, but with an utter extravagance. What makes Paneer Bhurji special is the addition of spices, cashew paste and milk.  And you can make it dry or into a slight gravy version.  We like the gravy version as it suits best to be combined up with Chapatis, Roti, Batura, Paratha, Kulcha or Naan.  Or make Pav Bhaji recipe a bit extravagant by serving this Paneer Bhurji instead of the conventional Vegetable Bhaji.

     Paneer Bhurji could be cooked up within minutes.  Fresh homemade Paneer compliments the recipe with a remarkable texture and taste.  Finish off it by garnishing it with freshly crushed Kasuri Methi which adds a wonderful aroma to this Paneer Bhurji.

For a detailed recipe on HOW TO MAKE PANEER, Click here...

Cuisine - North Indian
Course - Side Dish
Spice Level  - Medium - High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes

For more recipes with PANEER, Click here...

HOW TO MAKE PANEER BHURJI

PANEER BHURJI

INGREDIENTS:

For Paneer Bhurji Gravy:

Paneer - 2 Cups
Oil/Butter - 2 Tablespoons
Cumin Seeds - 1/4 Teaspoon 
Garlic - 6-8 Cloves
Onion - 2 large
Green Chillies - 3-4
Ginger - 1" Piece
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder -1/4 Teaspoon
Garam Masala/Kitchen King Masala - 1 Teaspoon 
Kasuri Methi(Dried Fenugreek Leaves) - 2 Teaspoons
Tomato - 2 Nos.
Milk - 1/4 Cup
Water - 1/2 Cup
Salt - To Taste
Sugar - a Pinch

 

For Cashew Paste(Optional):

Cashew nuts - 10-12 Nos.
Water - 1/4 Cup

 

For Garnishing:

Coriander Leaves - a few 
Kasuri Methi(Dried Fenugreek Leaves) - 1 Teaspoon

 

For a detailed recipe on HOW TO MAKE KASURI METHI, Click here... 

 

METHOD:

• Soak Cashew nuts in boiling hot water for about 20-30 minutes and grind this into a fine paste and keep it aside.
• Grate or crumble the Paneer and keep it aside.
• Heat Oil/Butter in a pan, splutter Cumin Seeds. Let the flame be at low.
• Immediately add, finely chopped garlic and sauté it for a while.
• Next, add finely chopped Onions, Green Chillies & Ginger & sauté it until onions turn translucent.
• Add, turmeric powder, red chilli powder, coriander powder, cumin powder & garam masala.
• Fry the spice powders for a while on a very low flame until the raw flavour goes.  Care should be taken not to burn the ingredients.
• Crush the Kasuri Methi, add  to the above and give a quick stir.
• Now, add finely chopped Tomatoes and cook this on a low flame until tomatoes turn soft & cooked.
• Sprinkle a bit of water at this point and cook until oil separates from the mix.
• Now lower the flame and pour in the Cashew Paste and mix well.
• Pour in some water & cook this on a low flame for a few minutes until the mix turns slightly dry.
• Add in the crumbled Paneer and mix well until well combined.
• Now pour in the Milk along with a pinch of Sugar and mix well.
• Cook this on a low flame until the Paneer is cooked through, and it reaches the desired consistency.
• Switch off the flame and garnish Paneer Bhurji with finely chopped Coriander Leaves and crushed Kasuri Methi.
• Paneer Bhurji suits best to be combined up with Chapatis, Roti, Batura, Paratha, Kulcha or Naan.  
• Or make Pav Bhaji recipe a bit extravagant by serving this Paneer Bhurji instead of the conventional Vegetable Bhaji.
  

PANEER BHURJI

 

NOTES:

• Adding Cashew Paste is purely optional in this recipe,  But it gives a wonderful taste to this Paneer Bhurji.
• You can make Paneer Bhurji dry or into a slight gravy version.
• Skip adding Cashew paste and milk if you want a drier version of Paneer Bhurji.  
• The rest of the recipe and ingredients remain the same.
  
• Fresh homemade Paneer compliments the recipe with a remarkable texture and taste.
• Can also use store-bought Paneer for the recipe.
  

GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,
 

For more PICKLE Recipes, Click here...

Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

For NORTH INDIAN STYLE PARATHA RECIPES, Click here...

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

Green Chillies  - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

 

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

 

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

 

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.