Wednesday, July 26, 2017



Here am sharing a traditional beef roast recipe with you guys. Though this recipe calls for simple ingredients,  the method of preparation is different. Dry roasted ingredients add a special aroma to this roasted beef. Each piece of beef will be well coated with the gravy once the roast is done. Yes, a spicy beef recipe to side with chapati, paratha etc. Parotta with beef fry or beef roast is one of the popular Kerala recipes which is easily available in Kerala street food stalls. Moreover, the combination of parotta and beef is a heavenly delicious combo and is one of my favorite too. The beef cubes are well marinated with the ground paste of roasted ingredients along with fenugreek seeds and tomato slices. Later it is cooked until the beef is 90 % done. Cooked beef is then added to sauteed onion gravy and then roasted until the gravy becomes thick and each piece of beef is well coated with the gravy. So let us see how to make kerala style beef roast/beef pepper roast / nadan beef masala 
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Beef                    - 1 kg, make small pieces
Tomato               - 1, big, sliced
Fenugreek seeds/ uluva - 1 tsp
Pepper powder   - 1 tsp
Onion                  - 2 nos, sliced
Green chilies       - 2 nos, slit
Curry leaves           - few
Oil (coconut oil more preferred)

To roast

Coriander seeds         - 3 tbsp
Peppercorns               -3 tsp
Cumin seeds               - 1 tsp
Fennel seeds               - 1 tsp
Coconut scraped         - half a cup
Cardamom, cloves, cinnamon - 2 pieces each
Shallots                       - 15 nos
Garlic                          - 8 cloves, chopped
Ginger                         - a small piece, chopped
Dried red chilies          - 5 nos, add as per your heat tolerance


  • In a pan, dry roast coriander seeds, peppercorns, cumin seeds, fennel seeds, scraped coconut, cinnamon stick, cardamom, cloves for 5 minutes or until a fine aroma comes out over a medium low flame.
  • Transfer it to a bowl and set aside to cool.
  • In the same pan, add 1 tbsp of coconut oil and roast shallots, dried red chilies, ginger chopped and garlic chopped for few minutes.
  • Add these ingredients to a grinder along with the dry roasted ingredients. Grind it to a fine paste with little water. Set aside.
  • Now marinate the beef cubes with this ground mixture along with tomato slices, fenugreek seeds and salt for 30 minutes.
  • Then pressure cooks it for 3 whistles (depends upon the tenderness of meat) without adding water.
  • Meanwhile, saute onion sliced until soft and golden. To this add green chilies and saute well.
  • Then add the cooked beef along with the gravy. Let it cook until the gravy becomes very thick. Stir occasionally.
  • Finally, add a tablespoon of pepper powder and combine well. Check for salt. Serve hot.

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