Tag Archives: eastern masala

Soya Chunks Roast with Eastern Beef Ularthu Masala

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When it comes to Eastern Beef Ularthu Masala, people think we can only prepare Beef Ularthu Masala, but we forget about the flavor, texture and colour of the masala. Yes, we can prepare a vegetarian dish with the non-veg masala, and so is Eastern Beef Ularthu Masala. I have used Soya chunks/Meal maker for this recipe, you can also use cauliflower, baby potato and radish.

Soya chunks Roast is one such recipe, derived from Eastern Beef ularthu Masala. This goes out well as a side dish for lunch and dinner. It just takes 10 mins for the preparation and cooking.

Health benefits of Soya Chunks / Meal Maker – Soya chunks is rich in protein, reduces cholesterol, helps in digestion, also it reduces the risk of osteoporosis.

Note: I have used small Soya chunks, if you are using big ones, after soaking, squeeze the water, chop them into pieces and boil or pressure-cook them. Let me share the recipe…

Soya Chunks Roast with Eastern Beef Ularthu Masala

Soya Chunks Roast with Eastern Beef Ularthu Masala

Ingredients:

  • Soya Chunks – 1 ½ cups
  • Eastern Beef ullarthu Masala – 2 tsp
  • Grated coconut – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ½ tsp
  • Curry leaves – a sprig
  • Coconut oil – 1 tbsp
  • Red chilli powder – ¾ tsp (optional)
  • Salt

Making of Soya chunks / Meal Maker Fry –

Preparation:

  • Soak soya chunks in water for 20 min, boil or pressure-cook for 3 whistles. Remove the lid when the pressure releases and drain water, reserve ½ cup of water for the later use.
  • Heat oil in a kadai, add in the mustard seeds, split black gram, curry leaves, and wait until they crackle.
  • Add the soya chunks, followed by EASTERN beef ullarthu masala, salt along with red chilli powder (only when you need spicier).
  • Pour ½ cup of the reserved water and cook for 5 mins.
  • Add grated coconut, when it becomes dry and cook for another 5 mins.
  • Remove from fire, once it becomes dry.

Serve hot with any variety rice or steamed rice and sambar.

 

Minced Meat with Eastern Condiments – BEEF ULARTHU Masala

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This is my 4th product review for Eastern Condiments. This time a good try with their BEEF ULARTHU Masala. I have come across this masala through my bestie, he use to tell that beef when prepared this masala is unbeatable in Kerala. But I haven’t tried out this, now it’s time for me to try out this recipe when I got a packet of this masala through Eastern Condiments for their product review.

But still now I haven’t handled beef at my kitchen and may be at future I could try it. So I have prepared this with Minced meat of Lamb/Goat. We all loved the taste, even the minced meat came out well soft and spongy, with attractive color and very good aroma. So guys give a try to this masala, which is worth for an awesome side dish for a perfect lunch. Now let us move on to the recipe…

Minced Meat - Eastern Beef Ularthu Masala

Minced Meat – Eastern Beef Ularthu Masala

Ingredients:

  • Minced meat – 500 gm
  • Eastern Beef Ularthu Masala – 2 tsp
  • Onions – 2 nos
  • Garlic clove – 6 nos
  • Ginger – 2 “ inch stick
  • Ginger-garlic paste – 2 tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Oil – 3 tsp

Preparation:

  • Peel and finely chop the onions.
  • Crush the ginger and garlic using pestle and mortar.
  • Pressure-cook minced meat along with a tsp of chili powder, turmeric powder, half the amount of crushed ginger and garlic in water for 3 whistles.
  • Open the lid, when the pressure subsides. Drain out the excess water from the meat and keep it aside.
  • Heat oil in a kadai, add in the mustard, cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions and leftover crushed ginger, garlic. Sprinkle ½ tsp of EASTERN Beef ularthu masala and cook till the onion turn golden brown in color.
  • Add in the minced meat followed by a 1 ½ tsp of EASTERN Beef Ularthu Masala and salt. Cook until the raw smell goes off by sprinkling a tbsp of water or until the minced meat turns dark brown in color.

Serve hot with steamed rice and any curry.

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Vangi Bath / Brinjal Rice / Spiced Brinjal rice

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Vangi Bhath is an authentic dish prepared in Karnataka. In this recipe brinjals/baby eggplant are sauted along with spices and tamarind extract, then boiled rice is stirred with this masala. I love brinjal in any form, but my hubby hates brinjal. Therefore, I prepare brinjal only when my hubby goes out for lunch.

This is my first in the preparation of Vangi Bhath, but I have heard it through my blogger friends. Most of population uses store bought masala’s, recently I have been asked for the review with eastern condiments. I have used EASTERN CONDIMENTS – VANGI BHATH masala for this dish, the dish came out very well.

Coming to EASTERN CONDIMENTS – VANGI BHATH masala, it had a good aroma and I could feel it once I open the packet, color – color was much attractive, spiciness – level of spiciness in this masala was medium and it’s suitable for kids, taste – it was too good when combined with tamarind extract and few spices. Already I have posted Brinjal stir-fry with Eastern Condiments Vangi bhath masala. Let us move on to the recipe…

Vangi Bhath with Eastern Condiments

Vangi Bhath with Eastern Condiments

Ingredients:

  • Boiled Rice – 2 ½ cup
  • EASTERN Vangi bhath Masala – 3 tsp
  • Brinjal / Baby Eggplant – ¼ kg
  • Red chilies – 2 nos
  • Verkatalai / Peanuts – 1 tbsp
  • Kadala paruppu / Split Bengal gram – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a string
  • Tamarind – a lime size
  • Grated Coconut – 2 tbsp
  • Gingelly / Sesame oil – 3 tsp

Preparation:

  • Prepare Tamarind Extact.
  • Wash and finely slice the brinjals/baby eggplant to pieces (lengthwise). Soak them in water, to prevent them from decolorization.
  • Heat oil in a kadai, add in the mustard seeds, split blackgram, red chilies, curry leaves and wait till they crackle.
  • Add in the bengal gram and peanuts, wait till they turn golden brown and make sure they should not be burnt.
  • Drain the water and add in the brinjals/baby eggplant along with the EASTERN Vangi bhath masala and salt. Cook them until the raw smell goes off.
  • Pour in the tamarind extract, cover and cook until the brinjals are done.
  • Add in the grated coconut and let it boil.
  • Add in the boiled rice and mix them well, so that the rice gets coated well with the masala.

Garnish with roasted peanuts and serve hot with raita and appalam/pappad.

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