Potato Steak Casserole

Potato Steak Casserole

Potato Steak Casserole
Recipe source: Chefindisguise

2 medium potatoes
2 medium tomatoes
1 mediuum onion
250 gm steak sliced thinly
¼ tsp thyme
Salt and pepper
2 tbsp olive oil
2 tbsp water

Preheat oven to 200 degree Celsius.
Slice potatoes, onions and tomatoes in thin rounds.
Take a baking dish and spread a thin layer of potatoes.
Layer tomatoes on top. Sprinkle salt and pepper.
Layer steak slice and sprinkle salt and pepper and thyme.
Spread onion rounds on steak.
Top with potatoes and tomatoes and sprinkle salt and pepper again.
Pour olive oil and water on top.
Cover with aluminium foil.
Bake for 30-40 mins.
Remove foil and bake 10 more mins in grill mode till top turns slightly burn.
Serve hot.


Meat Pie

Meat Pie 2

Meat Pie

There are many recipes out there for pie crust….with or without egg, with yogurt, with vinegar etc. The ratio of flour to butter or shortening is also very important. The perfect crust as made by professionals use ½ cup butter to 1 ½ cups flour.

But you get good results with 2 cups flour + ½ cup butter. (Just to be guilt free )

For crust:
2 cups all-purpose flour
½ cup cold butter
½ tsp salt
Ice cold water (keep half cup ready)

1 ½ cup minced meat cooked
1 large onion chopped finely
1 tbsp garlic chopped finely
1 tbsp ginger chopped finely
1 large tomato chopped
½ cup green peas (cooked)
½ cup capsicum chopped
2 tbsp barbecue sauce
1 tsp pepper powder
½ tsp oregano

Egg wash:
Mix 1 egg yolk + 1 tbsp water or cream

Meat Pie

Saute chopped onions, capsicum, garlic, ginger till onions are translucent. Add tomatoes, salt and pepper and mix well.
Add minced meat, green peas, barbecue sauce, oregano and saute till the mixture is almost dry.
Take off fire and let it cool a bit. In the meanwhile, make pie crusts.

You can make pie crust dough either with hand or a food processor. Of course, with food processor, the whole process takes less time. If you use hand to make the crust, work quickly and make sure butter doesn’t melt.
Add flour and salt to the food processor bowl.
Cut the butter into 8-10 cubes and add to the bowl and pulse till butter is chopped to small pieces. It’s ok if few big pieces remain.
Add ice cold water little by little and pulse. It should not become dough in the processor. Squeeze little with your hand and see if the dough holds shape.
If yes, tip the whole flour mixture onto a clean surface and gather to form a ball. Don’t over mix. (Control the temptation to add more water…the pie will not be flaky)
Divide into 2 and wrap in a cling wrap and refrigerate for 1 hour.
Brush little butter on a pie plate. (I used deep glass plate)
Keep the dough at room temperature for 5 minutes to make rolling easy.
Roll one piece of dough into 8” or 9”circles and carefully place on the pie plate. Flatten with your hands so sides are covered.
Put the filling on the pie and spread evenly.
Roll the other dough and place on top of filling.
Join the edges and use your thumb and forefinger to form curve shape.
Brush the surface with egg wash and make 3-4 small slits with a sharp knife to let the steam escape.
Bake in preheated oven at 170 degree Celsius for 35- 40 minutes. The top would have become a golden colour by now.
Cool a little before you slice and serve.

The butter should be very cold and should not melt during the process. Cut into cubes and freeze for a while before adding to the flour. You can even grate the frozen butter into the flour.
The water too should be very cold; preferably add ice cubes in it.

Meat Pie 1

Mutton Curry

Mutton Curry

This is an absolute easy and delicious recipe. I would recommend preparing it a day before it is to be served…..if it can last that long!

Mutton Curry
Recipe source: my mother-in-law

1 kilo mutton pieces
3 large onions
1 pod garlic slivers
5 tbsp ginger sliced
1 large potato cut into large cubes
Handful of curry leaves
1 tbsp coriander powder
2-3 tsp red chili powder
1 tsp garam masala
½ tsp turmeric powder
Handful of chopped coriander leaves
6-8 tbsp oil (don’t reduce 🙂

Wash the mutton pieces and keep on a strainer so all water runs out.
Heat oil and add onions.
When onions become translucent, add ginger, garlic and curry leaves and saute till all becomes golden brown.
Add coriander powder, chili powder, turmeric powder, garam masala and stir well for few minutes.
Add mutton pieces and keep stirring on high flame for 5 minutes.
Add 5 cups boiling water and add salt and turn the flame to medium.
When mutton is half cooked, add potatoes. (Potatoes can be fried in little oil and added- this helps to prevent the potatoes from dissolving in gravy)
Cook till mutton is cooked and soft and the gravy is thick.
Add coriander leaves and stir.
Transfer to a serving dish and garnish with chopped coriander leaves.
Serve with sookha Chapathis (chapathis with no oil). Yummy.

Mutton Curry 1

Beef Ularthiyathu (Beef Fry)

Beef Ularthiyathu Easy 3

Beef Ularthiyathu – Quick Method

1 kilo Beef cut into small cubes
2 medium onions sliced
4 tbsp ginger slices
1 pod garlic slices
½ cup fresh coconut pieces
2 tsp chili powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp pepper powder
1 tsp garam masala
2 tsp salt

4-5 tbsp coconut oil
4 small cardamoms
3 cloves
2 -3 small pieces cinnamon
1 tbsp fennel
2-3 green chilies slit into two
1 tsp mustard seeds
Handful curry leaves

In a pressure cooker, add beef, coconut, onion, ginger, 3 tbsp garlic, chili powder, turmeric powder, coriander powder, garam masala, pepper powder and salt and mix well.

Beef Ularthiyathu Easy

Cook for 3 whistles. (or however you cook till soft)

Beef Ularthiyathu Easy 1

Heat oil and add mustard, cinnamon, cardamom and cloves. When it splutters, add fennel and stir.
Add the rest of garlic slices, curry leaves and green chilies. Stir till garlic starts to brown at edges.
Add the cooked beef and mix well.
When the water evaporates completely, reduce the flame to medium and keep stirring once in a while till it becomes dark brown in colour. Check salt.

Initially, the curry will be light brown in colour, but will become dark brown in the end. Fry on non-stick pan preferably to reduce oil.

Beef Ularthiyathu Easy 2

Simple Beef Curry

beef curry

1 kilo beef pieces (fairly big pieces)
1 tsp garam masala
1 tsp turmeric powder
1 tsp pepper powder
2 tsp salt
2 large onions sliced
4 tbsp ginger julienne
1 pod garlic (cut into long slivers)
1 large potato
Few sprigs curry leaves
2 tbsp coriander powder
1 tbsp chili powder
1 tsp garam masala powder
½ tsp fennel powder
½ tsp turmeric powder
½ tsp pepper powder
6 tbsp oil

beef curry potato

Sauteing onions to almost brown colour is important.

beef curry onion

Cook the first 5 ingredients in a pressure cooker for 3 whistles. Those who are not using pressure cooker, cook the ingredients along with 1 cup water till the beef is cooked.
Peel and cube the potatoes. Add 1-2 tbsp oil in a nonstick pan. Add the potatoes and saute them till all sides are lightly brown.
Heat oil and saute onions, ginger, garlic and curry leaves till onions become golden brown. Adding a little salt to the onions will brown the onions quicker.
Add coriander powder, chili powder, fennel powder, turmeric powder, garam masala and pepper powder and saute well.
Add cooked beef along with the water in which it is cooked. Add potatoes. Adjust salt. Let it simmer on medium flame for 10-15 minutes till gravy reaches desired consistency and the curry attains a dark brown colour.

Notes: If you add ½ cup thick coconut milk to the above, it will give you another delicious curry.

The below is with coconut milk…..

beef curry coconut milk