The Kerala Kitchen: Recipes and Recollections From the Syrian Christians of South India by Lathika George

Author:Lathika George
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2009-02-01T08:00:00+00:00

SPICE PASTE

NoTl : To make this roast in an oven, remove the browned meat to a large roasting pan or baking dish and add 2 cups of water. Cover with foil and roast at 350 degrees F for 2 hours, basting occasionally with the liquid at the bottom of the pan. Add the potatoes and carrots, cover with foil, and cook for 30 more minutes. Remove from the oven and let it sit for an hour before slicing.

Chilli Beef Steaks

Molagu Chertha Mooriyerachi Chops

This recipe for steaks (called chops in India) spiced up with crushed red chillis is adapted from the original-one of the infamous Missy's recipes (pages 204-205). In India, beef is rarely tender and needs much preparation. A beefsteak would have to be tenderized with raw papaya, pulverized with a mallet, or parboiled and then pan-fried. This method is for tender cuts that can be pan fried, broiled, or grilled. I have often used the marinade for barbecued pork chops. Serve with bread and boiled vegetables.

In a mortar and pestle, grind the marinade ingredients into a thick paste. Rub this over the steaks and marinate at room temperature for 3 hours.

Heat the oil in a large skillet and fry the onion rings until they are golden brown. Remove them from the pan and set aside.

Fry the potatoes in the same oil until they are golden brown. Remove from the pan and set aside.

In the same skillet, sear the steaks on both sides and pan-fry for 12 to 15 minutes, until they are cooked as desired.

Serve the onion rings on top of each steak with the fried potatoes on the side.

Serves 4

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