Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Kerala Pineapple Beef Curry with Cucumber Raita Recipe"
    Source: Steaklover's Companion,
    courtesy of

    yieldsServes 4time--- difficultymoderate

    Kerala is the southwesternmost state of India, and the cuisine is marked by two characteristics; spicy foods and ingredients that reflect the region's subtropical location, such as the coconut and pineapple in this sweet curry. This dish cooks quickly, partly because of the tender cut of beef. This is unlike many Indian curries, which need slow, lengthy cooking for all the flavors to fully marry. Curry powder is usually a mixture of fifteen to twenty different ground spices and Madras curry is a hot variety; use a mild curry powder if you have a low tolerance for spicy food.
    In Hindi, "basmati" means "queen of fragrance," and this aromatic rice is higher in quality, more fine textured, and less starchy than other long-grain rice. A fine domestic substitute is Texmati rice, which, as the name suggests, is a type of basmati grown commercially in Texas. Texmati rice can be found in gourmet, specialty, and natural food stores.


    For Raita:
    1 cup plain yogurt
    1/2 English or hothouse cucumber, grated
    1 teaspoon freshly ground black pepper
    Pinch of coriander seeds (optional)
    1 or 2 sprigs fresh cilantro, for garnish

    For Rice:
    2 cups basmati white rice or long-grain American rice
    1 teaspoon lemon juice

    For Curry:
    1/4 cup light olive oil
    1 pound top sirloin steak, cubed
    1/2 teaspoon salt
    1 small white onion, diced
    2 tablespoons minced garlic
    2 tablespoons minced ginger
    2 tablespoons Madras curry powder (preferably
    Patak's or Sharwood's), or more to taste
    3/4 cup frozen pineapple juice concentrate, thawed,
    or 1-1/2 cups canned pineapple juice reduced over
    high heat to 3/4 cup
    1 small pineapple, peeled, cored, and diced
    3/4 cup beef stock
    1/2 cup unsweetened coconut milk


    TO PREPARE RAITA: Place the yogurt in a mixing bowl and add the grated cucumber, pinch of salt, pepper, and coriander. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving.

    TO PREPARE RICE: Soak the rice in cold water for 10 minutes. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky. Place the rice in a saucepan with 4 cups of cold water, the salt, and lemon juice; bring to a boil. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for about 7 minutes, or until the water is absorbed; do not stir the rice while it is cooking. Keep warm and fluff with a fork just before serving.

    TO PREPARE CURRY: While the rice is soaking and cooking, prepare the curry. Heat the oil in a saucepan or deep, heavy skillet. Season the cubed sirloin with salt, add to the pan, and stir for 5 minutes over medium-high heat, until browned on all sides. Add the onion, garlic, and ginger, and sauté for 1 minute. Stir in the curry powder so that it thoroughly coats all the ingredients and smells toasty and aromatic; sauté for about 1 minute. Add the pineapple juice concentrate, pineapple, stock, and coconut milk, and bring to a boil. Lower the heat to medium and simmer for 5 minutes so that the liquid reduces slightly. Adjust the seasonings and keep warm.

    TO SERVE: Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with the almonds and cilantro, and serve the chutney and raita in bowls on the side.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 911 Fat: 29g Carbohydrates: 126g
    Cholesterol: 73mg Sodium: 432mg Protein: 40g
    Fiber: 6g % Cal. from Fat: 29% % Cal. from Carbs: 55%

    HOT! We recommend:

    Ajanta : Regional Feasts of India,
    Ajanta : Regional Feasts of India, There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area. Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places in this country to experience a taste of India without getting on an airplane! Moorjani is proud to present Ajanta: Regional Feasts of India, featuring the specialties of each region in India, and an excellent introduction to the cuisines and flavors of this richly diverse country. Organized by region, Moorjani has created more than a dozen feasts; each menu includes an appetizer, main dish, side dish, rice dish, bread, and dessert. Moorjani also offers tips on Indian cooking and Indian ingredients, making this cuisine accessible to most any cook. Luscious full-color food photography pairs with step-by-step photos showing how to make everything from pakora to poori bread. Recipes include Tandoori Portobello Mushrooms, Spinach and Feta Cheese Samosa, Indian Crab cakes, Khumbi Pakora, Chicken Pistachio Korma, Tamil Lamb Curry, Prawn Curry Bengal, Palak Paneer (Spinach and Paneer Cheese in Spices), and Chicken Biriyani, along with unique recipes for Chutneys and Raitas.
    India With Passion
    India With Passion Modern Indian home food is as varied and eclectic as any cuisine in the world. But unlike Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes or slow-cooking stews and curries. Deeply-flavored dishes are created simply, in a way that fits in with our modern busy lifestyle. The regions of India have long enjoyed different styles of food, using different ingredients and cooking techniques-and this is never more apparent than in the country's home kitchens. There are the kebabs, koftas, tikkas, dals, flatbreads, and tandoori dishes of the North, where warming dried spices bring comfort during the harsh winters. From the West, where rice is a staple, come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis, and dosas, all flavored with deliciously fresh spices, and highlights from the East include noodles, fresh-water fish, and desserts. Some of the dishes in India with Passion are steeped in tradition, while others are based on new creations that Manju has enjoyed in India's homes, cafes, and restaurants. But all are authentically Indian, rich in flavor, and simple to cook. Manju Malhi is renowned for her simple approach to Indian cooking. She has written several cookbooks and she presents her own television show called Simply Indian. Manju developed her passion for Indian cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.


    << Back India index Print page Top

    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home