Hello, #Hive friends,
Hope you are all #safe in this pandemic situation.
Special thanks to @ocd and @foodiesbeehive for this Contest.
Today I introduced the most familiar dish for Malayalis (Keralites) around the world who are opting non-vegetarian. There's barely any other supper that beats the combination of parotta and beef, Parotta is bread made from flour. The batter is broken down into long strips, which are at that point rolled together and straightened to make a multi-layered flapjack. It is at that point cooked in a pressure cooker. The meat sear or curry from Kerala is particular for its characteristic flavors and smells, and the expansion of browned pieces of coconut that hoists its taste.
Ingredients
For BEEF:
Boneless beef (cut in small pieces)
Size Onions thinly sliced
Fresh green/red Chilli thinly sliced
Carrot thinly sliced (optional)
Ginger-Garlic paste
Turmeric powder
Red Chilli powder
Coriander powder
Black Pepper powder
Garam masala powder
Curry leaves
Cooking oil
Salt
For tempering
Cooking oil
Curry leaves
Dry red Chillies
Small pieces of dry Coconut (optional)
Cook the beef
Add the beef together with chopped onion, ginger-garlic glue, green chilies, zest powders (Garam masala, turmeric powder, pepper powder, coriander powder, chili powder, Curry leaves, Salt ), and water in a little weight cooker.
Pressure cook on a medium fire for 3 to 4 shrieks (depends on the meat) or until done for almost 20 minutes. Switch off and let the weight discharge on its own. Open and check the doneness and cook assist in case required. On the off chance that you discover there's as well much watery sauce, bubble it off until thickens.
Prepare the masala
Heat coconut oil in a cast-iron skillet preferably or pan on an average flame. Add the small coconut cuts for some time until golden. Add the curry leaves and wait until crispy. Add dried chilies and wait for a couple of seconds. Transfer the meat from the pressure cooker to the pan. Sear this blend on medium fire whereas mixing frequently until meat turns dim. You'll halt at any arrangement you favor, damp with masala coated, dry, or super dry!
For paratha
flour (Maida/ wheat)
Sugar
Salt
Ghee
Vegetable oil/Vegetable shortening (approximately)
lukewarm water (approximately)
Firstly, in a bowl take 3 cups of flour, 1 tbsp sugar, 1 tsp salt, ghee, and 2 tbsp, Rumble and blend well until the flour turns moist. Now include water and begin to manipulate the batter, include water gradually and work to a smooth and delicate dough, further include 2 tbsp oil, cover and rest for 1-hour pinch a ball measured batter and put in a bowl, include ¼ small cup oil, cover for an hour. roll parotta using traditional way
presently put the rolled parotta on to hot pan, cook on medium fire until the base is cooked. Flip over and spread ½ tsp ghee, cook on medium fire until both sides turn brilliant brown, crush the parotta delicately, this makes a difference to partitioned the layers.
Thanks for reading my post.