Tag Archives: Main Dish

Beef Jeerem Meerem


Beef Jeerem Meerem

Goan Beef Jeerem Meerem

Ingredients

  • 1 Kg. Boneless Beef
  • 2 green chillies
  • 10 cloves garlic
  • 1” pc. Ginger
  • 2 large onions
  • 2 tomatoes
  • 1 or 2 potatoes, as required (optional)
  • 2 tbsp. Jeerem Meerem powder
  • 1 tbsp. tamarind pulp
  • 1 lemon
  • 2 tbsp. ghee or oil
  • 1 tsp. Salt or to taste
  • ½ tsp sugar (optional)

Method

Clean and cut meat into cubes or slices.  Wash, drain and set aside.  Grind the ginger and garlic to a coarse paste.  Marinate the meat with the 1 tbsp. of the jeerem meerem powder, juice of lemon and salt. Keep aside for one hour atleast.

Slice the onions and tomatoes, slit the green chillies and cut the potatoes into cubes or wedges.  Heat oil I a vessel and fry the onions till light brown.  Add the ginger garlic paste and saute 2 to 3 minutes. Add the tomatoes and fry till soft.  Reduce heat and add the remaining jeerem meerem powder and saute for a miunute.  Add beef and cook on high heat till meat changes color, reduce heat and cook till water evaporates.  Add the tamarind pulp and a cup of hot water, bring to a boil and cook 10 minutes.  Then lower heat and cook another 20  minutes till meat is tender.  Add the green chillies and potatoes and cook further 10 minutes till potatoes are cooked.  Check seasoning.  Add ½ tsp. sugar (optional) Usually this is a dry dish but you can add some hot water if you need to have some gravy and simmer till oil surfaces.  Served with Goan pulao (Aroz) or any bread of your choice.

Mushrooms and Peas Curry


A rich South Indian preparation of Peas and mushrooms.  It’s a breeze if you are going to use frozen peas and canned mushrooms, like I have done. Those who don’t like mushrooms can substitute with eggplant, zucchini, tofu, sweet potatoes. And those who don’t prefer peas, you may substitute with corn.

Mushrooms and Peas Curry

Bataani Kaal Kari

Ingredients

  • 250 gms. mushrooms
  • 250 gms. Green peas
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. fenugreek seeds (optional)
  • 1 tsp. urad dal (black gram dal)
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ½ tsp. chilli powder
  • 1 tsp. coriander powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 1 tbsp. coconut cream powder
  • 1 tbsp. cashewnuts
  • 1 sprig curry leaves
  • ¼ cup coriander leaves, chopped
  • 2 tbsp. oil

Method

  1. If using fresh peas, peel, wash and boil.  Set aside. 
  2. If using fresh mushrooms, rinse under running water and cut into fours or slices or halves if they are small. 
  3. Saute in a tsp of oil on medium for 3 to 4 minutes and set aside.    
  4. I have used canned mushrooms (drained) and frozen peas, so will be cooking both directly.
  5. Heat oil and add the mustard seeds, when they cackle, add the cumin seeds, curry leaves and fenugreek seeds and the urad dal and saute till the dal changes color. 
  6. Add the chopped onion and cook till translucent and light brown. 
  7. Add the ginger garlic paste and fry till liquid evaporates. 
  8. Add red chilli powder, coriander powder, turmeric and salt. 
  9. Add a little water so the spices do not burn and saute for a minute.
  10. Add the chopped tomatoes and saute till fat separates. 
  11. If using canned mushrooms and frozen peas add and mix and add 1 cup hot water for gravy and cook, stirring in between till fat at surfaces. 
  12. Meanwhile dilute the coconut cream in 2 tbsp. water and add to the mushroom peas curry, stir. 
  13. Blend the cashewnuts with a little water to a paste or powder fine and dilute with some water to a paste. 
  14. Add the paste to the curry and simmer 5 minutes. 
  15. If using fresh peas (boiled) and mushrooms (sauteed), add them at this step.  
  16. Add fresh coriander reserving some for garnish. 
  17. Adjust seasoning. 
  18. Remove to a serving bowl and garnish with fresh coriander.
  19. Serve hot with steamed rice or any bread.
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