Welcome to the world of simple and easy recipes...

We, the ‘aakrantham crew’ extend our special greetings to the beginners in cooking, the novice Bachelors, suffering husbands for being the guinea pig of wife’s culinary experimentations and the most sophisticated cooking experts who, out of their intricate and above-average try-outs have forgotten their beginning point in cooking. Yes! Our aim is to show the simplified paths of cooking, to depict the formulae for day-to-day needs to kill the hunger, to help out someone who is completely new to kitchen and those whose breaths stop hearing the name of dishes with words like ‘forelle’, ‘pecam’, ‘oreo’, ‘agua’ e.t.c in it.

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Saturday, 23 July 2011

Traditional Beef Stew - Kerala

It was John’s sister’s marriage day and our full band of friends camped at his home on the wedding eve itself. For dinner, we had too many delicious varieties of South Kerala Christians’ specials that we couldn’t cover all the items completely. Still I remember the amazed look on her dad’s face seeing our in-take capacity. The taste of the beef stew I’d tasted there still tickles my taste buds even after two years. I was behind his aunty to get the recipe of this luscious beef curry. Here I’m sharing it for you...

Traditional Beef Stew
  • Beef (with bone) – 1 kg
  • Potato (peeled and cut into medium size) – 2-3 medium sized
  • Green chilli (sliced) – 20-25 no.
  • Onion (chopped) – 1 small sized
  • Ginger - 1 small piece
  • Coriander/mint/curry leaves – 1 handful
  • Grated coconut – 2
  • Curd – 3 Tb spoon
  • Salt to taste
  • Tomato – 2
1.       Put the grated coconut into a mixer jar, pour water just enough to dip the coconut and mix well. Squeeze this mixture to take thick coconut milk. The squeezed coconut milk should again be put in the mixer with more water and squeezed to take thin coconut milk. Keep both thick and thin milk separately in bowls.

2.       Put washed and cut beef into a pressure cooker. Add potato, green chilli, minced ginger, coriander, mint and curry leaves cut into small pieces, curd and salt. Mix these ingredients well with hand and pour two cups of water. Close the cooker and pressure cook up to 3-4 whistles depending upon the nature of beef.

3.       Open the pressure cooker and put the cut tomato into it and boil for 3 minutes. Add the thin coconut milk into this and boil for 5 minutes.

4.       Pour the thick coconut milk and mix. Simmer for 1-2 minutes. Switch off the flame.

Note:  depending on the piquancy of the green chillies, the count can be increased or decreased. And if needed, can be adjusted with a little amount of ground pepper also.

Thus the creamy and yummy beef stew is ready. It’s an enticing combination with ghee rice or Kerala pathiri, puttu (rice funnel cake) or appam. Have a try and let me know your comments.

Thursday, 21 July 2011

Egg Pepper Burji

I woke up today from an after-lunch nap with an answer to the question in mind.  It’s nothing but casting the next post in this new blog of mine. I headed to kitchen and checked if the below items are there in kitchen shelf and refrigerator. Though the olive oil bottle made me a little desperate, luckily the content in it came exactly to a table spoon. Yuppiee!! So an evening tea with Egg Burji is confirmed. Let’s move on....

You too check if you have these listed items in your cooking shelves:

Egg - 2
Onion (cut into small pieces) - 1 medium sized
Thin sliced Garlic - 2 cloves
Minced ginger – a small piece
Curry leaves – 1 stem
Tomato - 1
Ground pepper - 1 teaspoon
Coriander powder 1 teaspoon
Garam masala -1 pinch
Olive oil – 1 Tb spoon
Mustard seed – 1 teaspoon
Salt – to taste
Sliced green chilli - 4 no. s
Coriander leaves – to garnish

If ‘YES’,
Pour olive oil in a frying pan and while getting heated, put minced garlic into it and sauté till it turns brown. Put mustard seeds into this and leave it to spatter. Add onion and garlic and sauté till it turns light brown. Follow this with tomato, green chilli and curry leaves. Fry this mixture for 2-3 minutes, add coriander powder into it and make it dry. Add 4-5 spoons of water and mix it. Add the separated egg to this and stir continuously till it turns to fine minces. Add garam masala, salt and pepper. Fry till drying up. Serve with cut coriander leaves and have it with a 'double strong' tea.

If ‘NO’,
Just enjoy drooling looking at this picture...!!

Wednesday, 20 July 2011

Special Chicken Fry - My Recipe

Unexpected Special Guest at home..??
don't you have time and ingredients to think and work on big or complicated recipes..??
Here is an easy way out..!!
You can Make this special chicken fry in thick red semi gravy in not more than 20 minutes and that too with minimum ingredients.
Trust me.. its yummy... Try it out and let me know your suggestions. well, you can suggest a name also for this recipe.

*FYI - Photo is not Mine ;)

  1. Chicken (with bone) – ½ kg
  2. Kashmiri Chilli powder – 3 Tb spoon
  3. Coconut oil – 4 Tb Spoon
  4. Tomato Sauce – 2 teaspoon
  5. Curry leave – 2 sprigs
  6. Salt – to taste
  7. Coriander leaves to garnish

Mix chilli powder, coconut oil and salt well with washed chicken pieces in a non-stick pan. Keep it on high flame for 5 minutes and then low flame till chicken gets properly cooked. Add tomato sauce to this and stir well. Cook on low flame for 2-3 minutes. Add curry leaves, mix it with the dish well and switch off the flame. Keep the pan closed with a lid for 5 minutes. Scrummy red chicken fry with an alluring aroma is ready to be served with any Indian breads or rotis after garnishing with coriander leaves

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