{"id":22640,"date":"2016-05-13T20:40:12","date_gmt":"2016-05-14T00:40:12","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=22640"},"modified":"2022-11-30T12:24:52","modified_gmt":"2022-11-30T17:24:52","slug":"beef-chukka-or-kerala-beef-stir-fry","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/beef-chukka-or-kerala-beef-stir-fry\/","title":{"rendered":"Beef Chukka or Kerala Beef Stir Fry"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-22641\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Kerala-Beef-Stir-fry.jpg\" alt=\"Kerala Beef Stir fry\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Kerala-Beef-Stir-fry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Kerala-Beef-Stir-fry-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Dry beef stir fry or beef chukka- Kerala style&#8230;<\/p>\n<p>This is my favorite dish made with beef, totally Kerala style dry beef stir fry. Marinated beef is cooked in a pressure cooker and then fried in oil till it turns brown. Fried beef is then stir-fried with mustard seeds, ginger, garlic, green chilies, lots of curry leaves, and onion. I use coconut oil to stir fry, makes it aromatic and flavorful. Curry leaves also impart a nice aroma and flavor to this dish.<\/p>\n<p>Try this dish, I tell ya you are gonna love it and will make this often.<\/p>\n<p>This can be served as an appetizer or along with chapati or poori.<\/p>\n<h4><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-22642\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Beef-Chukka.jpg\" alt=\"Beef Chukka\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Beef-Chukka.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Beef-Chukka-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Beef-Chukka-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2016\/05\/Kerala-Beef-Stir-fry.jpg\" \/>\n<div class=\"item ERName\">Beef Chukka or Kerala Beef Stir Fry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT2H\">2 hours<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marinating Beef[\/b]<\/li>\n<li class=\"ingredient\">Beef, stew cut- 2 lb or 1 Kg<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Chili powder- 2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Garam Masala- 1 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Frying[\/b]<\/li>\n<li class=\"ingredient\">Oil- 3\/4 cup<\/li>\n<li class=\"ERSeparator\">[b]For Stir frying[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Ginger, minced- 2 inch slice<\/li>\n<li class=\"ingredient\">Garlic, minced- 2 cloves<\/li>\n<li class=\"ingredient\">Green chilies, halved- 3 or 4<\/li>\n<li class=\"ingredient\">Curry leaves- 2 sprigs (must add)<\/li>\n<li class=\"ingredient\">Onion, sliced thin- 2<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\/2 to 1 tsp<\/li>\n<li class=\"ingredient\">Lemon juice- juice of half lemon<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a bowl, combine the beef with all the above mentioned ingredients &#8220;for marinating beef&#8221; and let marinate for 1 to 2 hours in the refrigerator.<\/li>\n<li class=\"instruction\">Add the marinated beef to a pressure cooker, add 1\/4 cup water and cook over medium heat till 2 to 3 whistles or 25 minutes.<\/li>\n<li class=\"instruction\">Or cook covered in a saucepan till the beef has cooked well- add water accordingly.<\/li>\n<li class=\"instruction\">After the pressure subsides, open the lid. Combine the cooked beef well.<\/li>\n<li class=\"instruction\">If there is any liquid left, cook over high heat till the liquid dries off.<\/li>\n<li class=\"instruction\">Transfer the cooked beef to a plate.<\/li>\n<li class=\"instruction\">Place the same pressure cooker over medium heat, add oil for frying.<\/li>\n<li class=\"instruction\">Add cooked beef and fry till browned ( fry in 2 batches).<\/li>\n<li class=\"instruction\">Transfer the fried beef to a plate lined with kitchen paper towel.<\/li>\n<li class=\"instruction\">You could use the pressure cooker to stir fry. Or use a non-stick pan for stir frying.<\/li>\n<li class=\"instruction\">Place the pressure cooker over medium heat, add any oil left after frying the beef &amp; 1 tbsp coconut oil and let the oil turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add minced ginger and garlic, halved green chilies, stir fry till golden.<\/li>\n<li class=\"instruction\">Add curry leaves, stir fry for 30 seconds.<\/li>\n<li class=\"instruction\">Add sliced onions, season with salt and stir fry till onions turn slightly brown.<\/li>\n<li class=\"instruction\">Add the fried beef.<\/li>\n<li class=\"instruction\">Turn the heat to high and stir fry for 5 minutes.<\/li>\n<li class=\"instruction\">Add ground pepper and lemon juice, stir fry for a minute.<\/li>\n<li class=\"instruction\">Take the pressure cooker off the heat and keep it covered for a few minutes.<\/li>\n<li class=\"instruction\">Serve warm as an appetizer or can be served with poori or chapati.<\/li>\n<li class=\"instruction\">I also drizzle 1\/2 tbsp white vinegar just before serving, combine well- gives that nice kick, YUM.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Don&#8217;t skip curry leaves.[br][br]Coconut oil imparts a nice aroma and nutty flavor.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dry beef stir fry or beef chukka- Kerala style&#8230; This is my favorite dish made with beef, totally Kerala style dry beef stir fry. Marinated beef is cooked in a pressure cooker and then fried in oil till it turns brown. Fried beef is then stir-fried with mustard seeds, ginger, garlic, green chilies, lots of &hellip; <\/p>\n","protected":false},"author":1,"featured_media":22642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,52,27,22,1288,91,30],"tags":[1001,1077,876,713],"class_list":["post-22640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-beef","category-indian-cuisine","category-kerala-cuisine","category-low-carb-recipes","category-main-dish-for-lunch-or-dinner","category-video","tag-beef","tag-beef-stir-fry","tag-kerala-dishes","tag-video-2","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/22640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=22640"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/22640\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/22642"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=22640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=22640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=22640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}