Standard Recipe Card – Dish 1

Name of Dish: Kerla Beef Portion Nos: 5

Portion Size: 200 gms
Cooking Method Blend, Sauté and boiling
Used:
Equipment Used: Pot, blender, pan, knife

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule ☐ Other
Ingredients Weight kg/l/unit
For the marination:
beef 1000 gm
garlic paste 10 gm
ginger paste 10 gm
green chilly paste 5 gm
salt 5 gm
canola oil 10 ml
Coriander powder 5 gm
Cumin Powder 5 gm
cilantro fresh 30 gm
fresh ginger 15 gm
Khada masala 15 gm
For tempering: Sliced coconut 90 gm
Coconut oil 50 ml
Onion 100 gm
Cookery Method/Cooking Steps:
1. In a large bowl add all the ingredients for the marination along with the meat of your choice and set it aside for
half an hour.
2. In a pressure cooker, tip the marinated meat and pressure cook gently for about 20 minutes or until the meat has
softened. You don’t need to add water, as the meat will release its juices in any case.
3. Once the meat has cooled down, get ready to fry it.
4. Heat a sauce pan with oil and add the onion, chillies and the curry leaves to it. Once the onions turn golden, add
all the meat and turn down the heat. Add the coconut slices and let it cook until the meat changes colour and begins
to stick to the pan.
5. Serve with tandoori Roti