Beef Roast/Beef Dry Fry - Beef Ularthiyadu/Olaythiyadu - Hubby's Special!!

Anup made one of his mom's recipes for Beef Ularthiyadu which translates to Beef roast or Beef dry fry. He made this when Uncle Soman, Aunty Anne, Anu and Rohit visited our home on a weekend a couple of months ago. It was definitely amazing as we pretty much wiped the dish clean :)

I was only the helper this time just to get the spices ground or for the dicing and the clean up after. This is all him and his mum :) My MIL makes the best beef and cutlets by the way. Of course I love my mom's but they both are aces in their own way.

What you need:

• 1 kg Beef, diced into cubes (washed and cleaned in 1/2 tbsp turmeric powder and 2 tbsp vinegar)
• 1 coconut, sliced finely into squares
• 2 onions, finely diced or 1 cup of red onions, chopped (red onions are preferred)
• 1 sprig of curry leaves (washed in vinegar and turmeric and air dried)
• Ginger-garlic (10 cloves of garlic and 2 tbsp of ginger - chopped finely)
• 2 tbsps Coriander powder
• 2 tbsp Chili powder
• 1/2 tbsp Salt
• 1 tbsp Garam Masala
• 1-2 tsps of Pepper powder
• 11/2 tbsp of cooking oil
• 1/2 tsp mustard seeds
• 1 tbsp+ drinking water

The Make

Cooking Time: 1 hour | Preparation Time: 10 minutes | Serves 6-7

1. Drain the cleaned beef in a colander until all the water is completely drained.

2 . Meanwhile, fry the coconut in 1/2 tbsp of the oil till golden brown and add a pinch of turmeric. Set aside.

3. Add 1/2 tbsp of the oil to a wok and splutter the mustard seeds.

4. Add 1 of the diced onions and saute till golden brown. Then add the ginger and garlic and saute for a minute or until the garlic is slightly brown.

5. Make a paste with some water of some of the dry spices (11/2 tbsp of coriander powder, 11/2 tbsp of chili powder, 3/4 tbsp of Garam Masala and  1/2  tbsp of salt).

6. Add the masala paste to the wok and saute until the masala is cooked or leaves the sides of the wok.

7. Cook the raw beef with the prepared coconut, cooked masala and curry leaves in the pressure cooker for at least 45 minutes (5-6 whistles).

Tip: Make sure you have added enough water to cover half the beef content. It does not have to cover the entire beef content as this a dry fry.

8. In the wok, heat the remaining oil and saute the remaining diced onions till golden brown.

9. Next add in the remaining coriander powder, chili powder, garam masala and the pepper powder and cook the masala.

10. Lower heat to low and add in the cooked beef and fry till the residual water gets absorbed.

Serve hot with a flatbread of your choice - Paratha, chappatis or rotis, appam or rice.

Tip: You can subsitute with chicken or soya chunks. Soya chunks actually work really well with this recipe!

Bon Appetit!

Two Cheese Panini with Italian Pork Salami

This appetiser was inspired from our recent trip to Roma. Of course we tried different kinds of Panini all over the place and most of them were sold at food carts in front of or within historical places or tourist areas.

My Panini breakfast

I have been trying to get a hold of Ciabatta bread when I learnt from one of our new acquaintances in Italy that the bread needs to be firm and thick on both slices so as to hold all the layers within. I have had the George Foreman's Lean Mean Grilling Machine for a while now and bought it from one of the stores in Dubai, UAE. This is a neat device and helped me to grill the pork and the bell peppers before adding it to the Panini bread. It also was close to what a Panini maker looks like and achieved so I was thrilled to try it out to make my first ever Panini.

George Foreman's Lean Mean Grilling Machine

I looked all over town and found a neat loaf of multigrain bread from Vac's Hyderabad last afternoon. It was perfect for the Panini.

Multigrain bread from Vac's

Now of course there are tons of various options whilst making Panini but the first thing you need to get right is the bread. You cannot use ordinary bread. You have to get the texture, thickness and firmness of the bread right. It cannot crumble. Also if you are buying or making a loaf you need to ensure that you cut it right. Both halves have to be strong to withstand the 'press' of the Panini maker and should not spill out or break free from the bread.


You can use various types of cheeses Parmesan - Reggiano, Gruyere, Mozzarela, Provolone, Asiago, etc. I used the Gruyere and Parmesean. Gruyere has a hardened texture almost woody at the edges so I removed the edges and shredded the cheese. You can also add a combination of Parmesan, Mozzarela, Provolone, Asiago and mix them in a bowl before using it on the bread. You can also do this with other cheeses but hey I am no cheese expert, just learnt a few on my trip. There are also several varieties of leaves to use basil, flat leaf parsley, Arugula (superb choice), etc. Pimento is also an excellent choice but I did not have it here in India. The closest I would get here is Pitted olives with Pimento stuffing and you could shred or diced the olives finely and use it with the pimento stuffing (make sure to drain for bottled versions). In terms of meats there is a wide variety of ham, bacon, salami, sausages, chicken breast, etc. For the vegetarians, zucchini, mushrooms, egg plants. Dressings can vary from a simple olive oil to Tomato Puree, mayonnaise, ketchup, pesto sauce, salad dressing,etc.

This was what I used for our Panini breakfast this morning.

You need:

Panini Maker / Griddle with a heavy pan to press down / George Foreman's Lean Mean Fat Grilling Machine 

4 slices of Ciabatta bread or Multigrain bread loaf (ensure that the loaf is thick and when cut evenly has the same surface area on both sides), cut in half to make 2 Paninis and then cut equally in half. In case the bottom half has a less wider surface area from the top then ensure that it is cut as the thicker half so as to support the filling

Panini Loaf

First cut in half

Second cut one half in two equal halves

Once the Second cut was incorporated, with EVOO brushed on

• Olive oil - to brush on the bread halves
• Green pitted olives with pimento stuffing - 4-6 for each Panini
• Gruyere Cheese - Shredded - take quantity to your liking
• Parmesan - Reggiano - take quantity to your liking
• Homemade Tomato Puree or store bought - 1 tbsp each for each Panini or Tomatoes finely sliced, half each for each Panini
• Bell Peppers - half each for each Panini, finely diced and grilled on the grill machine
• Pork Salami, sliced - added about 4 slices for each Panini

The Pork Salami waiting to be cut

• Arugula leaves-3-4 for each Panini or fresh flat Spinach leaves - sauteed in olive oil  or slightly boiled
• Basil leaves  1 tbsp each for each Panini

The make:

Cooking Time: 15 minutes| Preparation Time: 10 minutes|Serves 2 adults

• Brush a little EVOO on both sides of the grill before use. Grill the pork slices on the grill machine for about 5 minutes. The best part of this grill is that you do not need to turn over. It cooks both sides at once. Do not crowd the grill.
• Once the bread is cut, brush the bread halves with a little EVOO (mixed with some of the grains left in the bag from the bread as shown in the picture above)
• Next add some of the Parmesan cheese on one of the halves. Top with Arugula or Spinach leaves. Add the grilled pork slices and add some of the shredded Gruyere.
• Top with the basil leaves. Add the bell peppers and top with some of of the shredded Gruyere and Parmesan
• Cover with the second slice of the bread
• Place carefully on the grill without spilling and close and press down

Press down the prepared bread

• Let it go for about 5 minutes and then using a wide spatula take it out onto a serving plate and serve with a side salad or your favourite side dish (choices could be baked fries, green salad, chick peas, etc)

My first Panini

My first Panini served up

Panini anyone?

Tip: To get this criss-crossed look on top of the bread make sure that when you place the bread the first time, it is slightly titled and then half way through tilt it again.

For those of you who do not have a grill or a Panini Maker, please click here to learn more how to make these delicious Paninis or check the How-To or Tips@ The Kitchen tab on my home page for another alternative. You have umpteen number of choices for fillings. I have only listed a few. Again I have listed this appetizer as a snack or breakfast but you can also have it for lunch or dinner and with a nice little side dish what more of a delicious wholesome meal could one ask for?

Hope you enjoy! Bon Appetit..

Goulash Soup (Gulasova Polievka) - (Czech/Slovak "Beef and Potatoes Soup")

I have been anxious to try out this recipe since our trip to Prague(Praha), Czech Republic. We lunched at a wonderfully appealing restaurant in Praha called "Leone and Anna" in Malostranske Namesti, right opposite the "Pillar of Black Plague" dedicated to the "Holy Trinity". The staff were super friendly and we had a good time at the restaurant. We had ordered the Goulash soup as it sounded enticing and filling as well as we had a long walk from the restaurant back to the Charles Bridge and beyond planned for that day. The soup is a traditional Czech soup which I learnt later was also incorporated in Slovak cooking and Hungarian cuisine(with a mild twist here and there). I am not sure whether in originated in Hungarian cooking or Slovak but its delicious nevertheless.

Goulash Soup - Beef and Potatoes - A Czech delight and mine too ;-) - Soul Food!

The soup at "Leone and Anna"...doesn't it look just rich and soulful? You can see from the rim of the soup bowl, the paprika and herbs..:)

Goulash Soup from our visit to 'Leone and Anna', Praha

I made sure to savor every bite at L& A..as I mentioned in my earlier posts that I prefer to taste, experience and try. Of course I made sure to also tap into the knowledge of the server for the day whilst he explained what all the soup contained. I tried this recipe and then checked online later this afternoon to find out the various ways it was made. This is my preferred version as it takes to the Indian palate as well as was savoured by my toddler this afternoon. 

You need:

Onions - finely cubed

Potatoes, Green Pepper and Tomato Puree

• 800 gms of beef (cut into small bite sized cubes with the fat and tendon tissue taken off as much as possible)
• 1 large purple onion (finely diced into cubes) or white 'Boiling Onions'
• Tomato Puree - 1-2 medium sized tomatoes ( http://gginaflavorspalatte.blogspot.in/2012/05/homemade-tomato-puree.html) - (you can also use 2 cups of store bought tomato puree or use 1 cup of homemade puree and in case your puree is thin then add 1 cup of store bought puree. I pre-made my puree and it was quite thick.
• 1 medium sized green pepper/capsicum- finely diced into cubes - I did not see this in the soup I had at L&A but I definitely tasted the same at another restaurant
• 2-3 tsps. of dried Oregano or Marjoram
• Salt to taste
• Cayenne Pepper - 1 tbsp or as per your taste
• Paprika Powder - 1 tbsp or as per your taste (Some people do add a lot of paprika but I was unsure if my toddler would be able to take it)
• Red pepper (optional as per taste) - again since this was for my toddler's lunch as well, I skipped it
• 1 tsp Black or Shahi Jeera (cumin seeds/Caraway seeds)
• 2 medium size potatoes - cubed small *equation of potatoes to beef is 1:1
• 1 cup of Beef Stock
• 5-6 cloves of garlic (crushed/grated)
• 1 tbsp of extravirgin olive oil or butter

 The preparation:

Cooking Time: 2 hrs and 10 minutes| Preparation Time: 1 hour|Serves 4 adults

This is a slow-cooking recipe wherein traditionally the Goulash is prepared in a clay pot over an open fire. It is a dish that is made at events where the beef is allowed to slowly cook in the clay pot whilst the guests enjoy socialising and drinking beer. I chose to go through an initial 10 minute cooking of the beef in a pressure cooker (of course the beef was not even half done in that time) wherein I acquired the beef stock(traditionally you acquire the beef stock during the browning process of the beef and/or you take the stock of beef bullion). I had pre-marinated my cleaned beef with 2 cloves of garlic and a dash of pepper(optional). Since I was using cooking gas, I did not have the option to allow the beef to stew over the pot on an open fire for 5 hrs (as cooking gas is not easily available where I stay at now). Neither do I have an induction based cooking range. The recipe turned out close to what I had tasted at my stay in Praha.

Beef Stock

1. Pressure cook the marinated beef (crushed garlic -2 cloves and pepper - salt was not added at this stage as it tends to harden the meat, even when slow cooking, the salt is added later). Drain the pressure cooked beef over a clean vessel so as to retain the stock. I gathered 2 cups (just in case, you do not have to add both cups in the making of this soup- store the rest in a glass bottle/jar for later use)

Saute onions till lightly brown

 2. This process that I now mention is used both in slow cooking process or the method I follow. Heat a large clay pot or non-stick pan, add some ExtraVirgin olive oil or butter(I added the EVOO as RR says:) ) and saute your onions till slightly brown as shown. Take out the onions and add the beef to the same pot allowing for browning. Then add the onions, green pepper and crushed garlic. Saute well. Cover and allow it to brown for the next 4-5 mins on medium flame.



3. Add the caraway seeds, oregano or marjoram, salt and stock(in the slow cooking process, beef bullion stock is used wherein the cubes are added to warm water and dissolved but I preferred making mine from scratch as its less saltier and I did not want to keep adjusting salt levels. Some cooks also just add water to the beef and allow it to stew thereby creating its own stock). Cover and allow cooking over the next 1-2 hrs on a low flame.

4. Check after the first hour on the status of the beef, stock level, etc. I added the first cup of my tomato puree at this stage. You can also add additional paprika if you like a more punchy/spicy taste. Some also use red peppers and lots of it. So that is optional too as per your family/guests needs. You can also add more oregano here if you like. I did.

Green Pepper goes in!

5. In the last half hour of the 2 hrs, add the cubed potatoes and give it a stir and then close again to allow the potatoes to blend in. You can also mash a few potatoes once cooked and give it a stir. You can also add cubed carrots but as I was trying to follow my taste to see if it turns out as per what I had in Praha, I did not add it this time! Maybe the next time:) I added  half a cup of additional stock here which I later learnt was not required. So next time just 1 cup of stock!

Toss in the potatoes

Some recipes has called for add in flour mixed with water to allow thickening but I certainly did not taste that in my dish. Some recipes also called for an addition of sour cream before serving. I did not add this however mashing of some of the potatoes I understand from experience allows for thickening. Also ensuring you do not add stock more that what is required otherwise the beef and veggies would be floating in clear soup!

Serve with dumplings, noodles or pasta of your choice! I have a few of my vegetarian friends and non-beef eaters - you can try this recipee with chicken, lamb or mutton(only if you get a good cut) or mushrooms/soya. Do let me know how it turns out! You can also try the Goulash with beef and pork!

Goulash soup ready!

This was what was for lunch this afternoon! I read that the Goulash soup gets better in flavour when tried the next day so I will wait and see what my hubby darlin' has to say about his Goulash soup for lunch tomorrow as I have plenty left for the three of us for tomorrow's lunch. Do try this out and let me know what you think my readers! Enjoy...Bon Appetit...