I had a super busy month with making little projects for the Kindergarten and dressing the son up for crazy events at school. I had thought that I had done with all such stuff back in my school days, only to discover that it is not over yet !! All is coming back again to daunt you with your kids going to school....
All those sweating on making the project perfect and beautiful; preparing all the accessories for a wacky tacky competition; walking up and down the stationary store to find the perfect things for the event... Everything comes back as if in old times. And to make your child confident and special, you need to be a kid again, working with them as serious as could be and bending over the project, like it is the only thing in the world.
But still... you feel that pure innocent joy, when your child comes back from school and babbles to you about how he performed and how 'Madam frown', patted him for doing well; just like you were that exuberant kid of the kindergarten decades back.
So... there is no much time for all those photography sessions, bloghoppings and recipe researches.But still find some time to make something special for the kids and hubby. Only that I never get time to capture them in pictures. So, for now I am posting this Beef Curry photographed ages back and an inevitable curry in the Malabar area. It goes well with Ghee rice and Thenga Choru, which I have already posted.
I won't hold you back for long. Off to the recipe..
Beef Curry with roasted coconut:
For cooking the beef:
1/2 kg Indian beef , cut into small cubes
7 to 10 shallots/ cheriyulli, sliced
1 tsp ground ginger
1 tsp ground garlic
1/4 tsp turmeric powder
2 tsp chilli powder
2 tbsp coriander powder
1/4 tsp fenugreek seeds
Salt to taste
For Roasting n Grinding:
1 Cup freshly grated coconut
2 shallots, peeled
1/2 tsp fennel seeds / perum jeera
1/2 tsp coriander pdr
a few curry leaves.
2 to 3 shallots, sliced
1 sprig of curry leaves
1 tbsp coconut oil
- Cook the beef with little water and all the ingredients for cooking beef in a pressure cooker, until well cooked ( about half hour) in low heat.
- Mean while heat a heavy bottomed frying pan and roast the coconut in it, stirring continuously.Take care not to burn the coconut.Add the shallots, fennel seeds and curry leaves when the coconut turns slightly brown. Saute for a couple of minutes. Add coriander powder when the coconut turns brown and crispy. Saute for a few minutes in low heat and then remove from heat and allow to cool down. Grind it to a fine paste adding a little water.
- Pour this coconut paste along with a cup of water into the cooked beef and bring to boil. Adjust the salt, if needed.Add more water if needed. Stir well and remove from heat.
- Heat coconut oil in a tadka pan or small frying pan and saute shallots until brown. Add curry leaves and pour this seasoning over the curry. Stir well.
- Serve hot with Ghee rice or Coconut rice.