I have been on a blogging spree for the last couple of weeks. I am surprised to see that I have blogged on almost everyday. This is quite impressive and at the same time I sincerely wish that this dedication lasts forever, as I am the kind of person who would get distracted by some other activities pretty easily. Since I am observing fast for this month, I hardly have any energy to involve in other outdoor activities like tennis, swimming and camping which I do during summer. So this pretty much explains my indoor presence and my indulgence in blogging for the last couple of weeks.
Today, I woke up by making up my mind to dedicate some time for cleaning my computer, I saw ‘my picture’ folder in my computer flooded with the food pictures that I have clicked over the years. It’s big time I had to organize the pictures , label them to different categories and back up the pictures, there was a lot of work than I thought. After all the cleaning ceremony, I was relieved to see everything was in place in my computer. While organizing the pictures, I came across many food pictures, some of which generated myriad of feelings in me.
One such dish that made me slip in to my childhood days was ‘spicy beefy’ which my mom used to make often. This is more of a pickle type, so it could be preserved for several days. After making this, my mom would store this in an air tight container in the refrigerator, with the sole intention of having it for few weeks. But the fun part is in our house it never lasted even for a day, me and my sister along with our dad, would empty the jar as if we were on an eating competition. For us, this was more like a snack rather than a pickle, we would open the refrigerator every now and then and would heap a spoonful of beef and would throw it into the mouth. We do this until we empty the jar. Now, when I make this in my kitchen, my hubby would take the role of emptying this as soon as he can. Today I am going to reveal the recipe of this spicy beefy goodness. You could store this in an air tight container and keep it in the fridge for few weeks, also this is a really good dish to take it with you when you are away from home, you could have it as a dry side dish. Trust me, you are also going to witness how fast this would get emptied.
Ingredients:
- Beef (cut into cubes)-1 pound
- Oil- 1/2 cups or enough for frying beef
For marination:
- Chili powder- 2 tsp
- Turmeric Powder – 1/2 tsp
- Fennel Powder- 1 tsp
- Black Pepper Powder- 1 tsp
- Salt- 1 1/2 tsp
- Vinegar- 2 tbsp
- Curry leaves- 3 sprigs
To fry:
- Garlic, chopped small- 8 cloves
- Ginger, chopped small- 2 tbsp
For sauteing:
- Chili powder – 1 tsp
- Fennel Powder – 1 tsp
- Black Pepper Powder-1/2 tsp
- Salt- 1 tsp
- Vinegar-1/4 cup
- Oil, used for frying the beef-3 tbsp
Instruction
- In a bowl, combine beef along with all the above mentioned “ingredients for marination”. Let marinate for 30 minutes.
- Add the marinated beef to a pressure cooker along with 1/4 cup water. Pressure cook till 3 to 4 whistles.
- Drain the water from the cooked beef.
- In a frying pan, deep fry the cooked beef in enough oil till they turn brown. Transfer to a plate lined with paper towel.
- Fry chopped ginger and garlic in the same oil used for frying the beef until they turn golden brown and keep aside.
- Into a deep bottomed skillet, pour 3 tbsp oil used for frying beef.
- Add all the masalas mentioned for sauteing: Chili powder, fennel powder, black pepper powder, and salt.
- Stir fry the masalas in oil over low flame for 2 minutes.
- Be careful while frying the masalas, saute until masalas turn light brown, and avoid burning it.
- When the masalas turn light brown, immediately add the fried beef and stir fry.
- Now add the fried ginger and garlic and combine it with the beef.
- Finally, add 1/4 cup vinegar and combine well.
- Remove the pan from the heat and keep it covered.
- This can be served right away or store in an airtight container and keep it in the refrigerator and enjoy as pickle along with your meal.
Tips:
- While sauteing the masalas, make sure you turn on the exhaust, otherwise, the smoke would build up in the kitchen and you would start sneezing.
- You can adjust the heat level of this dish as per your needs. Since this is more of a pickle, it is supposed to be spicy.
- Beef (cut into cubes)-1 pound
- Oil- ½ cup or enough for deep frying beef
- Chili powder-2 tsp
- Turmeric Powder - ½ tsp
- Fennel Powder- 1 tsp
- Black Pepper Powder- 1 tsp
- Salt- 1½ tsp
- Vinegar- 2 tbsp
- Curry leaves- 3 sprigs
- Garlic, chopped small- 8 cloves
- Ginger, chopped small- 2 tbsp
- Chili powder- 1 tsp
- Fennel powder- 1 tsp
- Pepper Powder-1/2 tsp
- Salt- 1 tsp
- Vinegar-1/4 cup
- Oil, used for frying the beef- 3 tbsp
- In a bowl, combine beef along with all the above mentioned "ingredients for marination". Let marinate for 30 minutes.
- Add the marinated beef to a pressure cooker along with ¼ cup water. Pressure cook till 3 to 4 whistles.
- Drain the water from the cooked beef.
- In a frying pan, deep fry the cooked beef in enough oil till they turn brown. Transfer to a plate lined with paper towel.
- Fry chopped ginger and garlic in the same oil used for frying the beef until they turn golden brown and keep aside.
- Into a deep bottomed skillet, pour 3 tbsp oil used for frying beef.
- Add all the masalas mentioned for sauteing: Chili powder, fennel powder, black pepper powder, and salt.
- Stir fry the masalas in oil over low flame for 2 minutes.
- Be careful while frying the masalas, saute until masalas turn light brown, and avoid burning it.
- When the masalas turn light brown, immediately add the fried beef and stir fry.
- Now add the fried ginger and garlic and combine it with the beef.
- Finally, add ¼ cup vinegar and combine well.
- Remove the pan from the heat and keep it covered.
- This can be served right away or store in an airtight container and keep it in the refrigerator and enjoy as pickle along with your meal.
Adjust the heat level of this dish as per your needs. Since this is more of a pickle, it is supposed to be spicy.
