Chilli chicken

I was looking for a good recipe for Chilli chicken and frankly speaking never came across one that I really wanted to try. So what I did, I tried to come with my own version of chilli chicken and we love it ! I had some guests over the other day, usually its naan and butter chicken or appam and stew , this time, it was naan and chilli chicken and they all loved it too !!! Well, batura goes very well with this chilli chicken, next time, batura and chilli chicken it is !

So here's what I did. The measurements are rough, so please alter to cater according to your taste. ( I wish I had typed down the recipe the day I cooked this :-} , I'd remember better.

Boneless Chicken 3 lbs ( Cut into bite size pieces)
Corn flour - 1/4 cup
Chilli powder - 1 table spoon
Pepper - 1 table spoon
Salt - to taste
ginger paste - 1 table spoon
garlic - 1/2 table spoon
Soy Sauce - 1/4 cup + or - according to your taste
Tomato Ketchup  - 2 tablespoons
Teriyaki Sauce - 2-3  splashes (optional)
Brown sugar - 1/2 teaspoon + or -
Onions - 2 medium ones or 1 large one ( cut in squares )
Green Bell peppers - 1 large one ( cut in squares)
Chicken Stock - 1 cup + or -

1) Take the cornflour , add the chilli powder, pepper and salt in it , add some one and whisk well, and make a smooth batter, not too runny.

2) Marinate the chicken pieces  in the batter and keep them for 2 hours.

3) Fry them up in batches. (they are too good, resist the temptation of eating them all of them while frying the next batch).

4) Then heat 2 tablespoons of oil, I prefer sesame oil, if you don't have that use canola or any flavorless oil and add 3-4 dry red chillies slit into the oil.

5) Add the chopped onions, saute well, till lightly golden and then add ginger garlic paste and saute till the raw smell goes and then add the chopped bell peppers and saute them too.

6) Add the soy sauce, chicken stock and let it simmer, to that add the other sauces too and the brown suar, check the taste adjust the sauces, add the fried chicken , if the gravy is too thin, add a teaspoon of corn flour with some warm water and make a smooth paste and add to the gravy, it will thicken, if you want more gravy, add some more chicken stock and adjust till you get the right consistency.

GARNISH WITH SOME SPRING ONIONS OR WHITE SESAME SEEDS, FOR SOME COLOR CONTRASTS :-) ENJOY !!!


Enjoy it with some Naan, batura, puri or some other roti . We had some ghee rice too. It tasted awesome !

Chilli chicken

I was looking for a good recipe for Chilli chicken and frankly speaking never came across one that I really wanted to try. So what I did, I tried to come with my own version of chilli chicken and we love it ! I had some guests over the other day, usually its naan and butter chicken or appam and stew , this time, it was naan and chilli chicken and they all loved it too !!! Well, batura goes very well with this chilli chicken, next time, batura and chilli chicken it is !

So here's what I did. The measurements are rough, so please alter to cater according to your taste. ( I wish I had typed down the recipe the day I cooked this :-} , I'd remember better.

Boneless Chicken 3 lbs ( Cut into bite size pieces)
Corn flour - 1/4 cup
Chilli powder - 1 table spoon
Pepper - 1 table spoon
Salt - to taste
ginger paste - 1 table spoon
garlic - 1/2 table spoon
Soy Sauce - 1/4 cup + or - according to your taste
Tomato Ketchup  - 2 tablespoons
Teriyaki Sauce - 2-3  splashes (optional)
Brown sugar - 1/2 teaspoon + or -
Onions - 2 medium ones or 1 large one ( cut in squares )
Green Bell peppers - 1 large one ( cut in squares)
Chicken Stock - 1 cup + or -

1) Take the cornflour , add the chilli powder, pepper and salt in it , add some one and whisk well, and make a smooth batter, not too runny.

2) Marinate the chicken pieces  in the batter and keep them for 2 hours.

3) Fry them up in batches. (they are too good, resist the temptation of eating them all of them while frying the next batch).

4) Then heat 2 tablespoons of oil, I prefer sesame oil, if you don't have that use canola or any flavorless oil and add 3-4 dry red chillies slit into the oil.

5) Add the chopped onions, saute well, till lightly golden and then add ginger garlic paste and saute till the raw smell goes and then add the chopped bell peppers and saute them too.

6) Add the soy sauce, chicken stock and let it simmer, to that add the other sauces too and the brown suar, check the taste adjust the sauces, add the fried chicken , if the gravy is too thin, add a teaspoon of corn flour with some warm water and make a smooth paste and add to the gravy, it will thicken, if you want more gravy, add some more chicken stock and adjust till you get the right consistency.

GARNISH WITH SOME SPRING ONIONS OR WHITE SESAME SEEDS, FOR SOME COLOR CONTRASTS :-) ENJOY !!!


Enjoy it with some Naan, batura, puri or some other roti . We had some ghee rice too. It tasted awesome !

Kheema Rice

Another simple recipe here. You don't always have to make cutlets or plain kheema when you have some ground meat at home. You can make this wonderful kheema rice.

Approximate measurements below.

Cooked rice  - 3 cups
Roughly around 1 lb ground meat ( chicken/beef/lamb/turkey)
Frozen peas and carrot - 1 cup
Onion - 1 large
Tomato - 1 medium
ginger paster - 1 tsp
garlic paste - 1 tsp
garam masala powder - 1 tsp
Chopped mint - 1/2 cup
Chopped coriander leaves - 1/2 cup
Fried Onions - Optional - 1 large
Green Chillies - 6-7 ( adjust according to your taste )
Salt
Oil - 2-3 tablespoons

Method:

1) Cook the rice with some salt and keep aside.
2) Add oil, when its hot, add sliced onions and sauté well. Then add chopped green chillies and ginger garlic paste and continue sautéing .
3) Add chopped tomatoes.
4) Add the ground meat and stir fry till the meat turns brown.
5) Add salt.
6) Add the chopped mint and coriander leaves.
7) Once you check the salt  and the meat is cooked. Switch off and mix well with the cooked rice.

Enjoy it hot with some papadom, raita and pickle. You know you don't always have to make biriyani right ;) . This will satisfy your biriyani craving in 15 minutes.

French Bread Pizza

This one the kids will love no doubt... I used pasta sauce, mozzarella cheese, capsicum and pepperoni toppings, you can use any thing you like , mushrooms, chicken whatever. Its so tasty and its an easy 4 pm snack for the kids when they get back from school.

Take the bread, slice it in thin pieces or medium sized pieces, spread some pasta sauce , some cheese, bell peppers of your choice , and meat of your choice , put some sliced butter squares on the baking tray and bake it in a toaster oven at 350 degrees till the cheese melts. Enjoy one- just one along with your kids ;)

Prawns Fry

This is my ammakuttan's recipe. I just love the way she makes it, the spicy tangy tasty that you get with every bite of that prawns makes it so hard for you to stop with just a few. It's so simple.

All you do is marinate the prawns with the following :

Prawn - 1 lbs
Chilli Powder - 1 tablespoon
Corriander Powder - 1 teaspoon
Tumeric, 1-2 pinch of fenugreek depending the quantity of prawns you have taken
Ginger Garlic - sliced thin or paste
Fresh  curry leaves
Meen Pulli ( Kudam Pulli) 2-3 pieces
Salt

Cook the above with a little water, till all the water is evaporated.
In a skillet, heat some oil add some more curry leaves and a cup of thinly sliced onions.
Add the prawns and fry them.

Enjoy it hot with some roti or some hot rice and Kachiya morr.... Its Yumm !!!!

Chicken Kabab

This easy peasy Chicken Kabab gets ready before you can finish counting 1, 2 and 3 !!! Oh well, that was an exaggeration, but it actually is so easy and tastes so good !

I just love having it on side of my plate when I make mutton Biriyani. Makes the plate so complete. And ofcours, it tastes so good. You can make bone- in or boneless chicken kabobs. I made boneless chicken thigh kababs this time.

this is what you need for marinating the chicken

Chicken - 2 - 2 1/4 lb( 1 kg)
Chilli powder - 1-2 teaspoon, depending on how spicy you want it
Garam masala - 1 tbsp
1/2 tsp red food color
Corriander leaves - - 1tbsp ground
Kasoori Mathi - 1 teaspoon
Ginger garlic paste - 1 tbsp
Yogurt - 2 tbsp
Lemon juice - 1-2 tbsp
Salt to taste


1. Marinate the chicken, rubbing it well with the above ingredient. Keep it aside for 6-8 hours.
2. Deep fry the chicken in oil. If the oil freaks you out, then I would suggest you bake it in an oven at 400 degree F or 200 degree C for 40 minutes. Serve it hot. Do not over bake it, else it loses its moisture and may get chewy.

Enjoy it hot with some hot rice and rasam or plain white rice and sambhar. Or with some mutton biriyani.... Yumm !!!!

Chicken Biriyani

It feels so good to post something here after almost 2 months ! Wooohooooo !!!! And definitely I should start by posting my all time favorite food - BIRIYANI :-)  Why don't I ever get tired of eating this :-) hmmm.... never seemed to have found an answer to that very interesting question. So, lemme give a background of posting this. My very dear friend gifted me a special vessel to cook biryani, I think this can make biriyani for at least 12- 15 people, wish I had taken a better click of the "paathram". Next time ! Mutton Biriyani is my all time favorite, but since this friend came home on a short notice, I had to make biriyani with the chicken that was readily available at home. Made some easy chicken Kababs to go with it. 

What you need to get started 

Basmati Rice - 5 cups ( U.S. measuring cup ) ( I used Royal Basmati rice)
Chicken - 1.1/2 kgs
Onions - Large yellow ones from Costco - 2 No.s
Tomatoes  - 3 no.s
Pearl Onions or Shallots (Kochulli )- 10 no.s
Pudina (mint leaves) - a handful
Malliella ( coriander leaver )- a hand full or a little more
Curry leaves - nice large sprig
Green chillies - 7-8 ( depending on your tolerance )
Ginger - 3 tablespoons ( chopped )
Garlic  - 2 table spoons ( chopped )
Curd - 2 table spoons
Lemon Juice - 2 tablespoons ( Add more if you like the tangy flavor)
Poppy seeds - 2 tablespoons
Almonds - 10 nos.
Raisins - ( I use the black ones ) - 3 tablespoons ( you can use 2, if you want to reduce that sweet flavor , I really love that taste and smell )
Spices:
Cinnamon - 1-2 inch long
Cloves 4-5
Fennel seeds- a teaspoon
Star anise - 2 nos.
Bayleaf 2-3
Elachi  3-4
Vanilla essence 2 table spoons
Milk 5-6 table spoons
Yellow food color if you want
Salt - ofcourse :-)
Method

1. Soak the raisins, poppy seeds and almonds in 3-4 table spoons of hot water, keep aside
2. Start frying the large onions, the whole thing should be fried to a golden brown color and kept aside. (Don't fry it too dark, it darkens as it sits)
3. Make a paste of the Tomatoes, pudhina, malliella, green chillies.
4. On your pester mortar or if you don't have one, in your small grinder jar, make a paste of the ginger garlic. In malayalam, I would say, chathechedutha paruvam.
5. Soak the rice.
6.Add dalda or ghee or oil into the pan. I generally use Dalda and ghee. Add the raw spices, Cinnamon, Cloves, Elachi, Star anise, Fennel seeds, Bay leaf
7. Add the sliced pearl onions with the curry leaves. This brings a good aroma in the house, pearl onions, curry leaves cooking in ghee, makes an Indian house smell good ;) bringing back memories of home in kerala.
8. Once that is sautéed , add the paste of ginger garlic.
After the raw smell of that goes, add the paste of tomatoes, mint leaves, coriander leaves and green chillies.
9. Once the raw smell goes, add the chicken and cook for 5-10 mins., closed with a lid, stirring in between. At this point, you may want to add the salt.
10. Add 3/4 portion of the "Bista" now.Keep cooking
11. Add the paste of raisins, poppy seeds and almonds.Keep cooking
12. Add Yogurt, let it still keep cooking
13. Finally the lemon juice.
Check the taste, let the chicken cook till its 80 -85 % done.

(Within 20 minutes, your chicken should be almost done cooking. Add needed amount of salt as needed.)

Then comes the story of rice

1. Don't soak the rice for more than 30 minutes.
2. Keep a big pot of water to boil, and once it boils, add the raw spices, 1 cinnamon stick, 3-4 cloves, 2 star anise, 2-3 bay leaves, Elachi 3-4, add the rice and then some salt ( this is your last chance to decide the right amount of salt for your biriyani). Now, keep checking the rice, when you think its 70-75% done drain it in a colander

Marriage between the Chicken and Rice

1. In the same pot, in which the chicken is getting cooked, spread the 75 % cooked rice adding some vanilla essence milk and saffron mixed in a bowl in between the layers of rice , along with some chopped coriander leaves and mint leaves.

2. Close the lid tight, I didn't need to use maida around the lid, because the lid of this pot is very heavy and doesn't let any vapor escape. I let it cook on medium low flame for another 20 minutes and LO and BEHOLD !!! the biriyani is ready and when you open the lid, the smell of the biriyani is irresistible. ATTACK while its hot with some cold raita and nice narenga achaar ( lime pickle). Hmmmm... :-) Need I describe more ?


Enjoy!!!

 This was done in the Dum style, for the baking in oven in layers style , click here 

Chicken Biriyani

It feels so good to post something here after almost 2 months ! Wooohooooo !!!! And definitely I should start by posting my all time favorite food - BIRIYANI :-)  Why don't I ever get tired of eating this :-) hmmm.... never seemed to have found an answer to that very interesting question. So, lemme give a background of posting this. My very dear friend gifted me a special vessel to cook biryani, I think this can make biriyani for at least 12- 15 people, wish I had taken a better click of the "paathram". Next time ! Mutton Biriyani is my all time favorite, but since this friend came home on a short notice, I had to make biriyani with the chicken that was readily available at home. Made some easy chicken Kababs to go with it. 

What you need to get started 

Basmati Rice - 5 cups ( U.S. measuring cup ) ( I used Royal Basmati rice)
Chicken - 1.1/2 kgs
Onions - Large yellow ones from Costco - 2 No.s
Tomatoes  - 3 no.s
Pearl Onions or Shallots (Kochulli )- 10 no.s
Pudina (mint leaves) - a handful
Malliella ( coriander leaver )- a hand full or a little more
Curry leaves - nice large sprig
Green chillies - 7-8 ( depending on your tolerance )
Ginger - 3 tablespoons ( chopped )
Garlic  - 2 table spoons ( chopped )
Curd - 2 table spoons
Lemon Juice - 2 tablespoons ( Add more if you like the tangy flavor)
Poppy seeds - 2 tablespoons
Almonds - 10 nos.
Raisins - ( I use the black ones ) - 3 tablespoons ( you can use 2, if you want to reduce that sweet flavor , I really love that taste and smell )
Spices:
Cinnamon - 1-2 inch long
Cloves 4-5
Fennel seeds- a teaspoon
Star anise - 2 nos.
Bayleaf 2-3
Elachi  3-4
Vanilla essence 2 table spoons
Milk 5-6 table spoons
Yellow food color if you want
Salt - ofcourse :-)
Method

1. Soak the raisins, poppy seeds and almonds in 3-4 table spoons of hot water, keep aside
2. Start frying the large onions, the whole thing should be fried to a golden brown color and kept aside. (Don't fry it too dark, it darkens as it sits)
3. Make a paste of the Tomatoes, pudhina, malliella, green chillies.
4. On your pester mortar or if you don't have one, in your small grinder jar, make a paste of the ginger garlic. In malayalam, I would say, chathechedutha paruvam.
5. Soak the rice.
6.Add dalda or ghee or oil into the pan. I generally use Dalda and ghee. Add the raw spices, Cinnamon, Cloves, Elachi, Star anise, Fennel seeds, Bay leaf
7. Add the sliced pearl onions with the curry leaves. This brings a good aroma in the house, pearl onions, curry leaves cooking in ghee, makes an Indian house smell good ;) bringing back memories of home in kerala.
8. Once that is sautéed , add the paste of ginger garlic.
After the raw smell of that goes, add the paste of tomatoes, mint leaves, coriander leaves and green chillies.
9. Once the raw smell goes, add the chicken and cook for 5-10 mins., closed with a lid, stirring in between. At this point, you may want to add the salt.
10. Add 3/4 portion of the "Bista" now.Keep cooking
11. Add the paste of raisins, poppy seeds and almonds.Keep cooking
12. Add Yogurt, let it still keep cooking
13. Finally the lemon juice.
Check the taste, let the chicken cook till its 80 -85 % done.

(Within 20 minutes, your chicken should be almost done cooking. Add needed amount of salt as needed.)

Then comes the story of rice

1. Don't soak the rice for more than 30 minutes.
2. Keep a big pot of water to boil, and once it boils, add the raw spices, 1 cinnamon stick, 3-4 cloves, 2 star anise, 2-3 bay leaves, Elachi 3-4, add the rice and then some salt ( this is your last chance to decide the right amount of salt for your biriyani). Now, keep checking the rice, when you think its 70-75% done drain it in a colander

Marriage between the Chicken and Rice

1. In the same pot, in which the chicken is getting cooked, spread the 75 % cooked rice adding some vanilla essence milk and saffron mixed in a bowl in between the layers of rice , along with some chopped coriander leaves and mint leaves.

2. Close the lid tight, I didn't need to use maida around the lid, because the lid of this pot is very heavy and doesn't let any vapor escape. I let it cook on medium low flame for another 20 minutes and LO and BEHOLD !!! the biriyani is ready and when you open the lid, the smell of the biriyani is irresistible. ATTACK while its hot with some cold raita and nice narenga achaar ( lime pickle). Hmmmm... :-) Need I describe more ?


Enjoy!!!

 This was done in the Dum style, for the baking in oven in layers style , click here 

Memorial Day Weekend !

What an awesome Sunday it was ! Celebrating Memorial Day weekend !!! Had a wonderful service at church remembering the troop who gave their lives for the peace of this beautiful country and their families who made great sacrifice, remembered how Christ gave HIS life for everyone and took the punishment upon himself, so that we may have eternal life And after church, headed for lunch to my friend G's place. A beautiful BBQ with some wonderful friends, made it all the more beautiful .

Yay !!! look at those colors, so apt for the Memorial Day !

G put together a refreshing drink for us, it was something that came to her mind on the spur of moment.
She had some pineapples that weren't too sweet. So what do you when you have pineapples that aren't too sweet ? Make them sweet !!! How ???? G threw some chopped pineapple, vanilla ice-cream, nectar and some ice into the vitamix blender, and out came a beautiful pineapple -icecream shake !!!! That was such a good one....hmmmm... Here 's the pic

Here are some other pics of the food we enjoyed....We had some yummy pork ribs, chicken, hotdogs, corn, burgers ...hmmmm....

Those caramelized onions on the burgers were absolutely fantastic and gave the burger a whole different taste. I'm definitely going to do it next time.

Lot of fun, laughter, songs and good food made this a beautiful day to be remembered !!!

Happy Memorial Day !

Buffalo Chicken wings

So simple, So tasty, you don't have to run to the stores to buy them. Just stock some wings in your freezer, when you are in a mood to eat 'em. Cook 'em and enjoy Homemade Buffalo Chicken Wings !!! Crispy and Hot !!!

Canola Oil for frying
Chicken wings 12 ( separate them into two )
Frank's hot pepper sauce ( around 1/2 cup or more )
1/2 cup butter
Several dashes of Worcestershire sauce


Preheat oven to 325 degree F.
Heat Canola oil in a deep frying pan.
Fry the chicken wings in batches till they are golden brown and fully cooked
 ( roughly 5 minutes)
In a saucepan, heat the Franks hot pepper sauce and butter over medium heat. Then add the Worcestershire sauce and Tobasco sauce. Once it bubbles switch off.
Place the wings in an ovenproof dish and pour hot sauce over the top.Coat well and bake for 15 minutes.

Tharavu Curry / Duck Curry in Kerala Nadan Style

You don't have to wait for any special occasion to eat duck :-) . When you have some good friends coming over... that calls for some celebration with some yummy Duck Curry !!!

Here's how you cook it...

I had about 4.5 lbs of duck. I cooked it with skin on, that's how you make it, so don't worry about that. Cut the duck into small pieces, so that it cooks faster, keeping in mind, dick takes a long time to cook. Wash it well, and marinate it with some salt, turmeric and pepper powder. In this recipe, you will see me adding a lot of pepper powder because pepper powder in duck curry, just makes it so much more tastier.

Duck - cut into small pieces with skin on - 4.5 lbs ( marinate with salt, pepper and turmeric and keep aside)

Onions - 3 medium
Shallots - 10 small
Curry leaves - plenty
Ginger - 2  table spoons chopped
Garlic - 2 tablespoons chopped finely
Tomatoes - 2 large

Red Chilli powder - 3 tablespoon
Coriander powder -  4 tablespoon
Pepper Powder - 1 tablespoon ( i may have added a little more)
Tumeric-  1/2 teaspoon
Asafetida - 2-3 dashes
Garam masala - 2 teaspoon
Fennel Powder - 1.5 teaspoon


1) Heat 3-4 tablespoons on oil in a kadai.
2) Add the onions, shallots and curry leaves. And fry them really well, without burning them. Really brown, do it in medium flame, without burning them. If the onions burn, they will taste bitter.
3) Add chopped ginger and garlic, sauté them well, till the raw smell goes and its cooked well in oil.
4)Add chopped tomatoes and sauté, sauté saute, till don't see 'em. It should be cooked well else, the duck meat will be rubbery.
5)Then add all the masala powders and cook them well in the oil, continuously stirring, till oil clears on top and masala gets the color you desire for your curry. Add needed salt.
6) Add the duck meat and mix well. Till the duck meat is coated well with the masala. Cook the Duck with the masala in a pressure cooker for 4-5 whistles.
7) Open the cooker and cook again, uncovered. Here at this point, check your salt, add a dash of pepper and adjust your taste.

Enjoy this with some hot rice, naan, parotta, chappathi or Kappa Vevichathu

Kerala Biriyani

This is a very simple recipe. It takes just minutes before you can satisfy your craving. Before you run to the  Biryani place to satisfy your biriyani craving through the traffic, you can make this and enjoy even leftovers.

Best part is, you don't even have to grind the ginger garlic or use the grinder to crush the onions etc... in other words, you don't have to touch your mixi :-) Less cleaning !!!

Chicken - 1kg

Basmati Rice - 4 cups ( US measuring cup)

Onion - 3-4 ( 3-large or 4 medium)

Tomatoes - 3 large

Green chillies - 5-6

Ginger Garlic - chopped finely 2-3 table spoons ( heap)

Whole spices 

Cinnamon -  2" sticks - 2

Cloves 5-6

Elachi - 4-5

Star Anise - 3-4

Bayleaves - 4-5

Fennel Powder -  1 - 1.5 teaspoon

Garam masala powder - 1- 1.5 teaspoon

Marinate the chicken with

Salt

Lemon juice - 1 whole lemon

Yogurt - 2-3 tablespoons

Coriander leaves - chopped 2-3 handfuls

Mint leaves - chopped 1 handful or more ( I added more)

Tumeric - 1 teaspoon

Chilli powder - 1.5 tablespoon

Coriander powder - 2 tablespoon

Green Chillies chopped

Keep this aside for 10-15 minutes. During this time, you will start sautéing the onions, etc.



1) Heat oil in a kadai ( you can use either ghee or Dalda).
2) Add the whole spices to it.
3) Add the sliced onions and sauté well, it becomes nicely brown but making sure its not burnt.
4) Add the ginger garlic and sauté.
5) Add the tomatoes and let them cook till they are totally mashed up and oil clears on the top.
6) Now add the marinated chicken along with the water in the marinade into the pan, and stir well. Add the fennel powder and the garam masala powder. Mix well. Cover and cook for 10 minutes.
7)Boil water in a pot. Add into it some whole spices and add the rice into it when the water starts boiling.
8) When the rice is around 70 % cooked. Drain it and spread it over the chicken that is being cooked.
9) Cover and cook in medium low flame for 20 minutes.

Switch off when you see the rice, almost standing up. Its a sign that its cooked well.

Enjoy this hot, with some Raita, achar and pappadom :-). There is nothing more tastier that home cooked biriyani and then eating the leftovers the next day !!!

Beef Ellu Curry

Yumm !!!! This curry tastes even more better because it brings back lot of memories of my maternal grandparents home. The evening before any wedding in the house, this Beef - Ellu Curry would be made with Kappa and so many other yummy traditional Kerala food. The best part is all our cousins, uncles and aunt every single one of them forget every other food on the table and go ahead to attack this Ellu Curry with Kappa. Little cousins, who are not big fans of Kappa go ahead and have this Ellu Curry with Parotta which also is another perfect Combo !!!

So here is the recipe...

Cook Beef with salt, turmeric, asafetida and pepper in a pressure cooker with a 1/2 cup of water.

Meanwhile, get the Masala and Gravy ready for the Beef...

Beef - roughly 1 kg
Onion - 2
Tomato 1 optional
Ginger and garlic Chopped -  2 table spoons
Chilli powder - 1.5 tablespoon
Coriander powder - 2 tablespoon
Garam Masala -  1 teaspoon
Fennel Powder - 1 teaspoon
Tumeric Powder - 1 teaspoon
Asafetida Powder - 2-3 pinch
Curry Leaves -  fresh, a handful

1. Fry the onions well till brown, but not burnt
2. then add the chopped ginger and garlic with curry leaves. At this point you can add the tomatoes and cook very well, till the oil clears on top and the tomatoes are really mashed up.
3. Add the masala powders and fry well, till you get the desired color.
4. Add the cooked beef to it and mix well and cook well till the beef and has cooked with all the flavors of the spices infused in the meat.

Enjoy this with Kappa or Parotta !!!!