Crispy Roti Bites

What do you guys usually do with leftover rotis?

I used to keep them in the refrigerator and microwave it the next day for lunch or dinner... Till I got this recipe from my sis. Thank you Deepa chechi! 

It's super easy, no prepping needed and ready in a jiffy. These crispy roti bites can be had as a tea time snack or like pappadam (rice/dal fritters) along with your meal. 
I shallow fried mine and it was as crispy as it would be deep fried.

What you need:

1. Leftover Roti (No need to microwave, cold is fine)
2. Salt + Chilly powder / Chaat masala
3. Oil for frying

How I made it:

1. Shred the rotis randomly into bite sized pieces
2. Heat the oil
3. Fry the shredded roti in hot oil
4. Drain on a paper towel and sprinkle the salt + chilly powder or chat masala on them.

That's it. Your crispy roti bites are ready! You can try it out with other flavours too like Aamchoor (dry mango powder), ground ginger etc. if you like.

Beef Kurumulaku Roast

Being a Mallu (Malayali/ Keralite), beef dishes are always a favourite. Kerala Porotta - Beef is the most popular combo but we can have beef with pretty much anything - rice, chapati, dosa, idli... you get the idea :).

Beef kurumulaku roast or beef pepper roast is a semi gravy side dish with loads of crushed black pepper. The preference is to use freshly ground black pepper but in case you only have store bought ground pepper, that works too, though there will be a marked difference in taste :).

So here's the recipe. I have listed the ingredients for marination and cooking separately.

What you need:

• Beef - 1/2 kg, cleaned and cut into small pieces
• Pearl Onions - 12, finely chopped
• Ginger - 1 inch piece, minced
• Garlic - 3 cloves, minced
• Grated coconut - 1/2 cup
• Curry leaves - a strand
• Freshly ground black pepper - 1 1/2 tsp + 1/2 tsp
• Turmeric - 1/4 tsp
• Meat masala/ garam masala - 1 tsp + 1/2 tsp
• Salt to taste
• Coconut oil - 1 tbsp

For marination:

• Freshly ground black pepper - 1 tsp
• Turmeric - 1/4 tsp
• Meat masala/ garam masala - 1 tsp
• Salt - 1/4 tsp

How I made it:

1. Marinate the cleaned and cut beef with the listed ingredients and keep it aside for at least 30 minutes. (I placed it in the refrigerator.) 
2. Pressure cook the beef till done. Do not add any water to the cooker as the meat will ooze out water while cooking. Also, make sure the stove is on low flame. The beef I get here is usually done in 3 whistles. You can check after 3 whistles and if not cooked, keep for more whistles as needed.
3. Dry roast the coconut in a frying pan till it turns brown. This will give a dark brown gravy to your dish.
4. Turn off the stove and add 1/2 tsp pepper, 1/2 tsp meat/garam masala and mix well. Ensure the stove is turned off, else the masala will get burnt.
5. Once this cools, grind to a thick paste by adding a little water. The paste should be a bit coarse.
6. Heat a kadai (if you have a cast iron one, that's perfect), add coconut oil.
7. Once the oil heats up, add the chopped pearl onions and fry for a minute. Keep the stove on medium-low flame.
8. Add half the curry leaves, minced ginger, garlic and saute till the onions turn golden. 
9. Add 1 1/2 tsp black pepper, 1 tsp meat/garam masala and 1/4 tsp turmeric. Fry for a minute till the raw smells goes.
10. Add the ground coconut paste, salt to taste and a little water. Mix well.
11. Cover and cook for about 5 minutes.
12. Add the pressure cooked beef along with the water from the pressure cooker. 
13. Mix well. Check the salt and adjust as per your taste.
14. Cover and cook till the beef has the full flavour of the masala (about 10 minutes).
15. Garnish with a few curry leaves.

Notes:

• Cooking time of the beef might vary based on the meat you get at your place.
• I used store bought meat masala for this dish. Please feel free to use your choice of masala, either store bought or home made.
• I prefer using curry leaves in roast dishes. If you like to add coriander leaves, you can do that as well.