How to Make a Simple Meat Curry and Madakku Chapati

Introduction

Welcome back to the TradeFxP kitchen! In today's episode, I will be making a simple meat curry and madakku chapati. The meat curry can be made with beef, mutton, or chicken, but today we will be using tender beef. It's a straightforward recipe that you can easily make any day. The key to a delicious curry lies in paying attention to the cooking technique. One time-saving tip is to preheat your cooker while you prepare the ingredients. This will help speed up the cooking process. So let's get started and make mouthwatering meat curry and chapati!

Preparing the Meat Curry

Now that we have gathered all the necessary ingredients, it's time to start preparing the meat curry. Here are the steps:

Choosing the right ingredients

For this meat curry recipe, you will need onion, fresh chilli, ginger, garlic, and tomato. These ingredients will add flavor and depth to the curry.

Cutting the onions and preparing the cooker

Start by cutting the onions into thin slices. It's important to have plenty of onions to make the gravy thick. While you are cutting the onions, you can preheat your cooker. This will save time and help speed up the cooking process.

Using a coconut shell spoon for cooking

When it comes to cooking, Abida Rasheed recommends using a coconut shell spoon. This spoon doesn't heat up, even when left inside the cooker for a long time. It may not look modern, but it is comfortable and convenient to use.

Soften the onions and add the ginger and garlic.

Once the cooker is preheated and the onions are sliced, add some oil to the cooker. You can use any oil of your choice, such as coconut oil or others. To balance the taste, add some ghee. When the oil becomes hot, add the sliced onions and fresh chillies. Use the coconut shell spoon to stir the onions and prevent them from sticking to the bottom of the cooker. It's important to soften the onions well before adding the ginger and garlic. You can cut the ginger into long, thin pieces (julienne) or smash it to help it blend into the curry. Similarly, chop or smash the garlic. Ginger, garlic, and onion are common ingredients in curries, but it's important to know the right timing and technique for adding them to ensure the best flavor.

Cooking the Meat Curry

Now that we have softened the onions and added the ginger and garlic, it's time to cook the meat curry. Here's how:

Adding the beef to the softened onions: Now that the onions are nicely softened, it's time to add the beef. Make sure to choose tender beef for this recipe. Add the beef to the cooker with the softened onions and stir well to combine. The beef may initially have a pink color, but as it cooks, it will turn white. This is a sign that the beef is cooking properly.

Using salt crystals to season the meat: While the beef is cooking, it's important to season it with salt. Add salt crystals to the beef and let it absorb the salt. This will enhance the flavour of the meat curry.

Preparing and adding the masala: While the beef is cooking with the onions and salt, it's time to prepare the masala. In a separate bowl, mix together roasted chilli powder and coriander seeds. You can also use a meat masala of your choice. Once the masala is prepared, add it to the beef and onion mixture. Be sure to moisten the masala with a little water before adding it to the curry. This will prevent the masala from burning and ensure a rich and flavorful curry.

Treating the rawness of the ingredients: As the curry cooks, it's important to treat the rawness of the ingredients. This can be done by sautéing the curry, allowing the flavors to develop and the raw smells to dissipate. The ginger, garlic, and masala all have raw smells initially, but as they cook, they release their aromas and flavors, enhancing the overall taste of the curry.

Remember to check the seasoning of the curry and adjust the salt if needed. Once the beef is cooked and the flavors have melded together, your meat curry is ready to be served and enjoyed!

Simple Kerala Malabar Beef Curry Recipe

Kerala Malabar Beef Curry is a rich, flavorful dish from the coastal region of Kerala, India. Known for its aromatic spices and tender beef, it's a favorite in Kerala cuisine. Here's a simple recipe to make this delicious curry at home:

Ingredients:

• 500g beef, cut into cubes

• 2 tbsp coconut oil

• 1 tsp mustard seeds

• 2 large onions, thinly sliced

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 2-3 green chilies, slit

• 1 large tomato, chopped

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

• 1 cup coconut milk

• Curry leaves for garnish

• Water as needed

Instructions:

1. Prepare the beef:

   • Clean the beef and cut it into medium-sized cubes.

2. Cook the Beef:

   • In a pressure cooker, add the beef, 1/2 tsp turmeric powder, and salt with enough water. Cook until the beef is tender.

3. Fry the Spices:

   • Heat coconut oil in a pan. Add mustard seeds and let them splutter.

   • Add sliced onions and sauté until golden brown.

   • Add ginger paste, garlic paste, and green chilies. Fry for a few minutes.

4. Add Dry Spices:

   • Add coriander powder, remaining turmeric powder, red chili powder, and garam masala. Sauté for a minute.

5. Mix in Tomato:

   • Add chopped tomatoes and cook until they are soft and mushy.

6. Combine with Beef:

   • Add the cooked beef (along with its stock) into the masala. Mix well.

7. Simmer the Curry:

   • Add coconut milk and adjust the salt. Bring it to a boil.

   • Reduce the heat and let it simmer for 10-15 minutes, or until the curry reaches the desired consistency.

8. Garnish and Serve:

   • Garnish with curry leaves.

   • Serve hot with rice, chapati, or Kerala parotta.

Tips:

• Adjust the spiciness according to your preference by increasing or decreasing the green chillies and chilli powder.

• Using coconut oil and coconut milk is essential for authentic flavor.

• Slow-cooking the curry after adding coconut milk enhances the flavors.

Adding potatoes and tomatoes

Now that we have cooked the beef and seasoned it with masala, it's time to add some additional ingredients to enhance the flavor of the curry. Here's how:

Cutting and frying the potatoes in the masala

To add some extra texture and taste to the curry, we can cut some potatoes into different sizes—some small and some big. This will give the curry a nice balance of soft and chunky potatoes. Add the potatoes to the curry and allow them to fry in the masala. The potatoes will absorb the flavors of the curry and become tender.

Adding native tomatoes for juice

Next, we'll add some native tomatoes to the curry. These tomatoes are not very sour and are more commonly used for salads. By adding the tomatoes, we will get some additional juice and acidity in the curry, which will enhance the overall taste.

Differentiating between native and ball tomatoes

It's important to note that there are two varieties of tomatoes available on the market: native tomatoes and ball tomatoes. Native tomatoes are better suited for curries, while ball tomatoes are more commonly used for salads and sandwiches. The native tomatoes will add a richer and more intense flavor to the curry.

Allowing the tomatoes to soften in the oil

Once the tomatoes are added to the curry, allow them to soften in the oil. The heat will help break down the tomatoes and release their juices, which will further enhance the flavors of the curry. The tomatoes will also add vibrant color to the curry, making it even more appealing.

Cooking the Meat Curry

Now that we have softened the onions and added the ginger and garlic, it's time to cook the meat curry. Here's how:

Adding water and checking salt: Now that the beef is added to the softened onions, it's important to add water to the curry. The amount of water will depend on the quantity of meat and the desired thickness of the gravy. Start by adding 1 to 1 1/2 cups of water and adjust as needed. It's also a good time to check the seasoning of the curry and adjust the salt if needed.

Pressure cooking the meat in 3 to 4 whistles: Close the cooker with its lid and cook the meat curry for 3 to 4 whistles. The cooking time will vary depending on the type and cut of meat. Tender beef usually cooks faster, while darker and tougher cuts may require more time. The whistles indicate that pressure has built up in the cooker, allowing the meat to cook under pressure and tenderize.

Determining cooking time based on meat color: It's important to note that the color of the meat can be an indicator of its cooking time. Tender beef will turn white as it cooks, while tougher cuts may remain pink or reddish. The white color indicates that the meat is cooked properly and is tender.

Bringing the curry to the stove: Once the meat is cooked and the desired cooking time has been reached, turn off the stove and carefully release the pressure from the cooker. Open the lid and check the consistency and seasoning of the curry. If needed, you can simmer the curry on the stove for a few more minutes to thicken the gravy or adjust the flavors.

Now that the meat curry is cooked and ready, you can serve it with the madakku chapati for a delicious and satisfying meal. Enjoy!

Preparing Madakku Chapati

If you want to make the process of making chapati quicker and easier, you can use pre-mixed dough. This saves you the time and effort of measuring and mixing the ingredients yourself. Simply follow the instructions on the package to prepare the dough.

Once you have the dough ready, it's time to demonstrate the rolling technique. Start by dividing the dough into equal portions. Take one portion and roll it into a ball. Then, using a rolling pin, roll out the dough into a thin, round shape. You can dust the surface and roll pin with flour to prevent sticking.

Next, apply a small amount of ghee or oil to a hot tawa (griddle). Place the rolled chapati on the tawa and let it cook for a few seconds until bubbles start to form. Flip the chapati and cook the other side until it puffs up and develops golden brown spots.

If you prefer alternatives to rolling around chapatis, you can try different techniques. For example, you can fold the chapati into a square shape by pleating it like a sari. Another option is to roll the chapati into a parotta-like shape, creating layers as you roll.

Remember to keep the chapati moving on the tawa to ensure even cooking and prevent it from sticking. Adding ghee or oil during the cooking process can enhance the flavor and prevent the chapati from drying out.

Once the chapati is cooked, you can smack it gently to separate the layers and make it more soft and fluffy. Serve the delicious madakku chapati with the meat curry for a satisfying meal!

Madakku Chapati Recipe

Madakku chapati, often known as layered or folded chapati, is a popular variant of the traditional Indian flatbread, known for its flaky layers and delicious taste. Here's a step-by-step recipe to prepare this delightful dish:

Ingredients:

• 2 cups of whole wheat flour

• 1/2 tsp salt

• Water, as needed to make the dough

• 2 tbsp ghee or oil, plus extra for cooking

• Optional: grated coconut, sugar, or jaggery for sweet filling

Instructions:

1. Make the dough:

   • In a large bowl, mix the wheat flour and salt.

   • Gradually add water and knead into a soft, pliable dough.

   • Cover the dough and let it rest for at least 30 minutes.

2. Roll the Chapatis:

   • Divide the dough into equal-sized balls.

   • Roll each ball into a thin circle, about the size of a regular chapati.

3. Apply Ghee and Fold:

   • Brush a thin layer of ghee or oil over the surface of the rolled chapati.

   • Fold the chapati in half, then fold again to form a triangle.

4. Roll Again:

   • Gently roll the folded chapati to slightly increase its size but maintaining the triangular shape.

5. Cook the Chapati:

   • Heat a tawa or skillet on medium heat.

   • Place the rolled chapati on the tawa and cook until small bubbles appear.

   • Flip it over, apply a little ghee or oil, and cook until both sides have golden brown spots.

6. Optional Sweet Filling:

   • If you prefer a sweet version, mix grated coconut with sugar or jaggery.

   • Spread this mixture over the chapati before the final fold and roll.

7. Serve:

   • Serve the Madakku Chapati hot with a side of your choice, like curry, yogurt, or pickle.

Tips:

• Ensure the dough is soft and well-rested for easier rolling and flakier chapatis.

• Adjust the amount of ghee or oil as per your preference.

• Experiment with fillings, both sweet and savory, to add a unique twist.

Enjoy your homemade Madakku Chapati, a simple yet delightful twist on the traditional chapati!

Finishing the Meat Curry and Chapati

Now that the meat curry is cooked and the flavors have melded together, it's time to finish it off and serve it with the madakku chapati. Here's what you need to do:

Checking the tenderness of the meat

Before serving the curry, it's important to check the tenderness of the meat. The beef should be cooked to a white color, indicating that it is tender and cooked properly. If the meat is still pink or reddish, it may require more cooking time.

Adding masala and coriander leaves

To enhance the flavor of the curry, add a pinch of masala and plenty of fresh coriander leaves. The masala will add a hint of heat, while the coriander leaves will provide a fresh and aromatic touch.

Serving the curry with chapati

To complete the meal, serve the meat curry with the madakku chapati. The chapati is a simple and versatile flatbread that can be rolled and folded in different ways. It pairs perfectly with the flavorful curry, allowing you to scoop up the delicious sauce.

Emphasizing the simplicity of the dishes

Both the meat curry and madakku chapati are simple dishes that can be made easily on any day. The curry requires basic ingredients and cooking techniques, while the chapati can be prepared using pre-mixed dough for convenience. Despite their simplicity, these dishes are packed with flavor and will satisfy your cravings for a hearty and delicious meal.

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Chef Tina,

TradeFxP