Hurry Up, Try..It May Soon be Banned!

The very act of eating beef has become controversial in India and lynch mobs are out killing people for eating their favourite meat. As of now, 24 out of the 29 states in India have various regulations prohibiting either the slaughter or sale of cows.

Maybe it’s time to hurry up and sample some of the lip smacking beef dishes before it is too late, who knows how soon it will be before it becomes a crime to eat beef even in Kerala!

Here are some beef recipes for you to try out:



Beef – 500 gms (cut into bite size cubes)
Chilli powder – 1.5 – 2 tsp
Coriander powder – 2 – 2.5 tsp
Turmeric powder – ½ tsp
Onion – 2 medium, chopped
Ginger & garlic – 1 – 1.5 tsp, each crushed/grated
Pepper powder – 1 tsp
Coconut oil
Curry leaves
Grated coconut – ½ – ¾ cup (refer notes)
Whole black pepper – ½ tsp
Fennel seeds (perumjeerakam) – ½ tsp
Fenugreek seeds (uluva) – ¼ tsp
Cardamom – 4
Cloves – 5
Cinnamon – a small piece
Small/pearl onion – 10-12, sliced

Heat oil in a pan and roast the ingredients listed under ‘to roast and grind’ till it becomes golden brown in colour. Let it cool. Grind it to a fine powder without adding water.
Marinate the cleaned beef with chilli, coriander, turmeric powder, chopped onion, ginger, garlic,curry leaves and salt. Add ¼ cup water to this and pressure cook till beef is done. If there is excess water, cook till it dries completely.
Heat oil in a pan and add the cooked beef, stir for a few mins. Add the ground masala. Add curry leaves and mix well. Cook till the beef is roasted well and the roasted powder starts separating from the beef. Add pepper powder and mix well. Remove from fire and serve hot with rice/parotta.



Beef – ½ kg
For Marination:
Kashmiri chilly powder – 1½ tsp
Pepper powder – ½ tsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Ginger & garlic – 1 tbsp, crushed
Vinegar – 2 tsp (refer notes)
Curry leaves
Kaya (raw banana) – 2 medium – big
For Masala:
Small onion (kinjulli) – ½ – ¾ cup, sliced finely
Ginger & garlic – 1 tbsp, crushed
Kashmiri chilly powder – 1½ tsp
Coriander powder – 2 tsp
Garam Masala – ½ tsp
Meat Masala – ½ tsp (optional)
Water – ¾ cup
Mustard seeds – ¼ tsp
Curry leaves
Coconut oil

Clean the beef and cut into bite size pieces. Marinate it with Kashmiri chilly powder, pepper powder, coriander powder, garam masala, crushed ginger and garlic, vinegar, salt and curry leaves (ingredients listed under for marination). Keep aside for 10 mins or so.
Add ¾ cup water to the marinated beef and cook till its done. Drain the cooked pieces and keep aside the stock.
Cut the raw banana in cubes and cook it with salt & water till its done. Drain the water and keep aside the cooked raw banana.
Heat oil in a pan & splutter the mustard seeds. Add finely sliced small onion, crushed ginger & garlic & curry leaves. Cook for a few minutes. Add the masala powders and fry till the oil starts appearing, a minute or two. Add the cooked beef & banana to this. Mix well. Add the stock of the beef and again mix well. Do a salt test, and add more if necessary. Cover & cook till the beef pieces & banana cubes are coated well with the gravy. Remove from fire.



Beef – ½ kg, cleaned & cut into small-medium size cubes
For Marination
Small onion – 1 cup, crushed
Ginger & garlic- 1½ tbsp, crushed
Crushed red chilli – 1 – 1½ tbsp
Coriander powder – 1½ – 2 tsp
Turmeric powder – ¼ tsp
Pepper powder – 1 tsp
Garam Masala – 1- 1½ tsp
Thengakothu (bite size coconut pieces) – ¾- 1 cup
Vinegar – 2 tsp
For tempering:
Coconut oil
Curry leaves

Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25 mins. Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. If the beef appears to dry in between, add a little oil & continue cooking. It will take around 10-15 mins. Dont forget to give a stir in between.

That’s all …the shappu beef fry is ready!



Beef – ½ kg, cleaned and cut into bite size pieces
For marination:
Onion – 1 medium, sliced
Crushed/minced ginger and garlic – 1 tsp, each
Green chilli – 1, chopped
Tomato – 1 med-big, sliced
Vinegar – ½ tsp
For masala:
Onion – 2 medium, sliced
Crushed/minced garlic – 2 tsp
Crushed/minced ginger – 1 tsp
Chilli powder – 2.5 tsp
Coriander powder – 3 tsp
Turmeric powder – ½ tsp
Meat masala – 1 tsp (refer notes)
Grated coconut – ¼ cup
Cashew nuts – 5 whole
Poppy seeds (kashakasha) – 1 tsp (optional)
Oil – I used coconut oil
Coriander leaves for garnishing

Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cook the beef till it’s done.

Masala Preparation:
Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.



Beef – ½ kg (measured after cleaning)
Chilli powder – ½ – 1 tbsp
Coriander powder – ½ – 1 tbsp
Turmeric powder – ½ tsp
Pepper powder – 1 tsp
Cloves – 3
Fennel seeds (perumjeerakam) – ¼ tsp
Cinnamon – 1 inch piece
Small onion – 3
Garlic – 4 cloves
Coconut bits (thengakothu) – ¼ -1/2 cup
Turmeric powder – ¼ tsp
Mustard – ½ tsp
Sliced small onion – 2.5 tbsp
Curry leaves
Oil – I used coconut oil

Grind together chilli powder, coriander powder, turmeric powder (1/2 tsp), pepper powder, cloves, cinnamon, fenugreek, small onion (3) and garlic with 2-3 tbsp water to a smooth paste.
Add ¼ turmeric powder and a pinch of salt to coconut bits and fry it. Keep it aside.
Add the ground paste, fried coconut bits, salt and 1.5 cups water to cleaned beef. Mix well using your hands. Pressure cook till it’s done (refer notes). Separate the cooked beef from the gravy/stock.
Heat oil in a pan and crackle mustard seeds. Add sliced small onion (2.5 tbsp) and fry till golden brown. Add curry leaves and cooked beef. Mix well and cook for 2-3 mins. Add the reserved gravy gradually, bring to a boil. Reduce flame and cook till till the gravy has thickened and oil starts appearing on top.
Let the curry rests for half an hour or so, for the flavour to settle in.
You can serve it with Puttu, Pathiri, Parotta, Chapathi or even normal Rice and Curry.


Do tell us about your favourite beef dish and how it’s prepared.