Beef Khaosay

 

Spaghetti 350 gms, boiled el Dante
Beef curry
Yellow curry
Condiments

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BEEF CURRY:
Beef 350gm, cubed
Salt to taste
Red chili flakes 1sp
Garlic paste 1tbs
Tumeric powder 1/4tsp
Vinegar 3-4 tbs
Papaya paste or Meat tenderizer 1tbs

Marinate beef in all the above for a day, let it stay in the refrigerator.

Add a few tbs of oil in a pressure cooker and add the beef pieces and put on very low flame till its own water comes out adnd then dries. Then add 4-5 cups of water and put the lid of the cooker on and cook for 20 minutes on medium low flame till the beef gets tender. Dry water on high flame with the lid off.

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Onions finely chopped 1cup
Tomatoes 4, sliced
Yogurt 150ml
Water 250 ml
Cumin seeds 1tsp
Red chili flakes 1 tbs levelled
Salt to taste
Tumeric powder 1/4tsp
Coriander powder 1tsp
Ginger garlic paste 2-3tbs
Ketchup/chili garlic sauce 2-3 tbs
Soya sauce 2-3tbs
Black pepper powder 1/2tsp
All spice powder 1tsp

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In a separate pan add a few tbs of oil and saute onions till translucent then add in the salt, red chili flakes, tumeric, cumin seed, coriander powder, ginger garlic paste and the tomatoes and cook on low flame with the lid on till the tomatoes are tender. Press with the back of the spoon till tomatoes and onions are mashed. Add the beef pieces and the yogurt and water and cook on medium flame with the lid on, adjust spices.

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Cook till the oil comes up then add soya sauce, ketchup, black pepper and all spice powder. Top with green chilies. Set aside.

 

 

 

 

 

KARHI/YELLOW CURRY:
yogurt 250ml
Chickpea flour 350gm
Water 2.5litres
Garlic cloves 5-6, chopped
Tumeric powder 1tbs levelled
Red chili flakes 1tsp
Salt 2tsp
Cumin seeds 1tbs
Oil 2-3 tbs
Lemon juice 3-4 tbs

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Whiz together the yogurt, chickpea flour and a little water till a smooth mixture is formed.

 

 

 

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In a pan add the oil and saute garlic till golden brown, then add in the turmeric, salt, cumin seeds and red chili flakes and saute for a minute. Add in remaining water and the yogurt mixture and cook on medium low flame for an hour or so till a thick saucy curry is formed. Adjust spices.

 

 

 

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TARKA:
cumin seeds 2tbs
Red chili whole 3-4
Curry leaves 18-20
Oil 1/2 cup

Make tarka by cooking the above in a pan till aroma arises then top theĀ  curry with it, make sure to keep a safe distance because it will splatter and immediately cover. Make sure that never to mix a curry after giving tarka to a dish or it diminishes the flavor of the tarka.

CONDIMENTS:
brown onions
Coriander leaves
Slims chips/ King chips
Green chilies

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Put some spaghetti in a serving plate, top with beef curry, then with yellow curry and in the end with condiments and serve!

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