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We hope you got benefit from reading it, now let’s go back to kerala style beef fry with malabar paratha recipe. You can cook kerala style beef fry with malabar paratha using 26 ingredients and 33 steps. Here is how you cook that.
The ingredients needed to cook Kerala style Beef fry with Malabar Paratha:
- Prepare 1 kg boneless beef (cut in small pieces)
- You need 4 big size Onions thinly sliced
- Use 4-5 fresh green/red Chilli thinly sliced
- You need 1 big Carrot thinly sliced (optional)
- Prepare 1 tablespoon Ginger-Garlic paste
- You need 1 teaspoon Turmeric powder
- Take 2 teaspoon red Chilli powder
- Take 1 +1/2 tablespoon Coriander powder
- You need 2 tablespoon Black Pepper powder
- You need 2 tablespoon Curry powder
- You need 1 teaspoon Garam masala powder
- Provide 5-6 sprigs Curry leaves
- Get 2 tablespoon Cooking oil
- Prepare to taste Salt
- Take For tempering
- Take 1 teaspoon Cooking oil
- Take 4-5 sprigs Curry leaves
- Get 2-3 dry red Chillies
- Take 6-7 small pieces of dry Coconut (optional)
- Provide For Malabar paratha
- You need 2 cups All purpose flour
- Provide 1 teaspoon Sugar
- You need 1 teaspoon Salt
- Take 1/3 rd cup Vegetable oil/Vegetable shortening (approximately)
- Prepare 1 cup lukewarm Water (approximately)
- Take Some Onion rinds to garnish
Instructions to make Kerala style Beef fry with Malabar Paratha:
- Take 1 kg of good quality beef(boneless) and cut into small pieces. You can use mutton or lamb meat instead of beef.
- Cook the beef in a pressure cooker with salt, 1 teaspoon of pepper powder, curry powder and a little water just enough to cover the meat.
- Pressure cook for 4-5 whistles and then remove the cooker from the flame. When pressure releases completely, remove the lid. The meat in this stage should be half done.Keep aside.
- Cut all the vegetables in thin strips. You can use shallots instead of onion. For that you have to use 10-12 shallots.
- Heat oil in a pan and add curry leaves and sliced onions.Saute until the onions turn translucent.
- Add in ginger-garlic paste and saute for a minute.
- Next add in sliced chillies and carrot.
- Stir and cook(medium heat) until the carrot becomes little soft and then add in all the spices like turmeric powder, coriander powder, red chilli powder,garam masala power and remaining pepper powder.
- Mix well by adding 2-3 teaspoon of water.
- Cook in low heat until oil starts separate from the gravy.
- Transfer the cooked beef with the remaining stock to the pan, mix well with the masala.
- Cover and cook in medium low heat until meat cooks completely and becomes soft. It will take about an hour.
- When the meat becomes soft and gravy dries out, beef fry will be ready. The gravy of the meat should be dries out. I keep a little gravy as my kids always demand a little thick gravy with their meat.
- You finish your cooking by tempering 1 teaspoon of oil with some curry leaves and dry red chilles. I don't have dry coconut pieces in my pantry. If you have you can fry in little oil and add.
- Your delicious beef fry is completely ready now.
- For the malabar paratha take 2 cups of all purpose flour, 1 tsp sugar, 1 tsp salt and 2 table spoon of oil.
- With finger tips, mix everything well and then add in warm water in batches to make a dough. I use almost 1 cup of warm water to make the dough.
- Cover and give the dough a rest of 1/2 an hour or more.
- After rest time, knead the dough again for few minutes.take a orange size portion of the dough.
- Roll it to make a thin roti (round sheet).
- Spread 1 teaspoon of oil/ shortening to the sheet and then sprinkle little flour.
- Rub with your fingers and then start folding from one side to make plates. This step is for making the layers/flakes to the paratha.
- Make plates one over anther as shown in the picture.
- Press lightly and to hold the plates nicely.
- Roll from one edge to make a spiral disk. You will find a multiple layered spiral disk.
- Similarly make spiral disks out of the dough. I made 5 layered disks out of the total dough.
- Rest these again for 10 minutes.
- After 10 minutes take a disk and roll to make a little thick paratha.
- Heat a griddle and cook the paratha on both sides for a minute.
- Then apply a teaspoon of oil/shortening on both sides and cook for a couple of more minutes in low heat.
- Cook in low heat so that the paratha should cook from inside also. When the paratha is golden brown remove from heat.
- Similarly fry all the malabar porotas/parathas.
- Serve them with our already prepared spicy beef fry. I garnished the dish with some onion rinds.
Kerala Parotta / Malabar Parotta is a layered flat bread of Southern India, particularly in Kerala. It is similar to north India's Laccha Paratha. The only difference with the North Indian variant is that Kerala Parottaa is made of Maida (All purpose flour) and requires good kneading to prepare a very soft dough. Malabar Parotta or Kerala Parotta is a layered flatbread made from refined flour (maida). It is made similar to a laccha paratha and then rolled to make the malabar parotta.
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