Curry in a Jiffy..

Coconut Milk Rasam

On days when I am just too lazy to cook, this curry saves my day.It is so quick and fast yet unbelievably tasty. It works best with fried fish or just some plain old pickle.




Ingredients:

Garlic (Sliced ) – 10
Red Chillies – 5-6
Curry Leaves – 8
Turmeric Powder – ½ Tsp
Tamarind paste – 1 Tsp
Coconut Milk – 2 Cups
Water – ½ Cup
Salt to taste


In a kadai, add oil. When hot, add mustard seeds, curry leaves, red chillies and garlic. Take care not to burn the garlic. When the garlic turns golden brown, add the coconut milk.

In ½ cup water, dilute the tamarind paste, mix well and add this to the coconut milk. When the curry makes to a boil, add salt and turmeric powder.

Take care not to boil the curry too much, as coconut milk splits up when it is boiled repeatedly. Serve hot with rice.

Beef Sukka Varuval

Tender pieces of beef makes this sukka varuval appetizing and mouth-watering. For those guys who would love to snack on something with their beer, this dish will probably make the mark.

Ingredients :

Beef (Cut into cubes) – 1 lb
Ginger Garlic Paste – 1 Tsp
Turmeric Powder – ½ Tsp
Chilli Powder – 1 Tsp
Pepper Powder – 2 Tsp
Garam Masala Powder – 1 Tsp
Jeera Powder – 1 Tsp
Shallots – 10 (Finely Sliced)
Red Chillies (broken in half) – 5 – 6
Water – ½ Cup
Curry Leaves – 7 - 10

Marinate the beef pieces along with all the powders, ginger garlic paste, salt and water for about 5-10 minutes. Pressure cook the marinated beef for about three whistles. When done, remove from stove and keep aside. In a pan, add oil, add the curry leaves and the onions and sauté until golden brown. Add the red chillies sauté for a minute and then add the cooked beef. Sauté until all the water evaporates and the beef is nice and dry. Serve hot with rice.