Beef Pickle/Irachi Achar/ഇറച്ചി അച്ചാര്‍

Ingredients:
 Beef-1 lb
Set1:
Red chilly powder-1tsp
Coriander powder-1/2 tsp
Turmeric powder-1/4 tsp
Fennel powder (പെരുംജീരകം)-1/2 tsp(optional)
vinegar-1 tsp
Meat masala-1/2 tsp
set 2:
Mustard seeds-1/2 tsp
Fenugreek seeds (ഉലുവാ) -1/2 tsp
Curry leaves-a handful  
set 3:
Ginger-2 tsp,minced
Garlic-2 tsp, minced
Green chilly- 3, sliced
Dry red chilly-3(optional)
set 4:

Red chilly powder-1 tsp
Garam masala-1/2 tsp

Black pepper powder-1/4 tsp
Vinegar-2-3 tbsp
Asafoetida (കായം)-1 small pinch
   
Oil for frying (gingelly oil preferred), or any veg oil

Method:
Clean and drain beef. Cut into very small pieces.
Rub the ingredients enlisted under set1 on beef. Cover and leave it in refrigerator for at least 1 hour.
Transfer the beef into a pan and cook it covered for 10-15 min (No need to add water). Open the lid and drain the excess water. Once it is half cooked, (if you see the gravy/ masala powder is sticking on the pan, add 1 tbsp of vinegar and try to dissolve all the gravy-we will use this at the end of the preparation) take out the beef pieces and fry them in oil until both sides are reddish brown. Keep it aside.
Add oil in a pan and splutter mustard seeds followed by fenugreek seeds and curry leaves. Stir in set 3 ingredients and saute until ginger/garlic is light brown. Add set 4 masala powders and stir for 2-3 min. Pour in  2 tbsp vinegar and the gravy dissolved in vinegar. Bring it to boil and turn off the flame. Add fried beef pieces, check for salt, add a small pinch of asafoetida and mix everything well.
 Transfer into a air-tight jar, the pickle will be ready to use within 1 week.

Beef Curry

Ingredients:  
        to marinate beef:
Beef -2 lb
Ginger-1/2 ", finely chopped
Garlic-3-4, finely chopped
Green chillies-3-4, sliced lengthwise
Kashmiri Chilly powder-2 tsp
Coriander powder-2 tsp
Meat masala/ Garam masala-1 tsp
Pepper powder-1/2 tsp
Turmeric powder-1/2 tsp
Vinegar-1 tsp
Salt 
     to pressure cook beef:
Curry leaves- a handful
Onion-1 thinly sliced
Coconut slices-a handful (optional)
       to make curry: 
Onion-1, thinly sliced 
Tomato-2,finely chopped 
Oil 
Mustard seeds-1/2 tsp
Chilly powder-1 tsp
Whole garam masala: (cardamom-3, cloves-3, cinnamon stick-1")-slightly crushed
Cilantro- to garnish
Method:
Cut the cleaned beef into 1" pieces. Marinate with the ingredients enlisted for ~1 hr. Add onion, curry leaves and pressure cook in medium heat until it is done. (Take care not to overcook beef, no need to add water, usually there would be enough liquid once it is done pressure cooking)
Heat oil in a large pan and splutter mustard seeds. Add whole garam masala followed by onions, saute until the  onions are transparent. Add chilly powder and saute for 10min, stir in tomatoes and nicely cook until it becomes a nice paste. Pour in cooked beef+liquid from pressure cooker and cook open in medium/simmer  heat until the gravy becomes thick and dark brown. 
Garnish with cilantro and serve hot with rice, chapathi or porotta.

Beef Liver Fry

Ingredients:
Beef liver-1/2 Kg
Pearl onion-12, sliced
Ginger-1/2 " piece
Garlic-3-4, medium pieces
Whole pepper corns-1 tsp
Masala powders:
Chilly powder-1 tsp
Coriander powder-1.5 tsp
Meat masala/ Garam masala-1 tsp
Pepper powder-1 tsp
Turmeric powder-1/2 tsp
Salt
Mustard seeds-1/2 tsp
Curry leaves- a handful
Oil

Method:
Cut liver into medium sized pieces. Wash in plenty of water. Rub with 2 tsp of vinegar and wash again in water. Drain well.
Crush together ginger, garlic, whole pepper corns and keep aside.
Heat oil in a a pan splutter mustards and add sliced onions. Stir for a while, add crushed ginger, garlic and whole pepper corns. Saute till their raw smell is gone. Add masala powders, stir for 5-10min, add liver pieces, 1/2 cup of water, salt and cook covered until the meat is done. Open the lid and fry for some more time til the meat is dry and coated with masala. Finally add curry leaves. Serve warm.

Lasagna

Ingredients:  (Serves: 8-10)
Lasagna noodles-1 packet 12 oz (15-18 lasagna sheets)

For making meat sauce:
Onion-1/2 cup (chopped)
Bell pepper-1/2 cup (chopped)
Garlic- 1 tsp (minced)
Green peas-1/3 cup
Fennel seeds(perumjeerakam)- 1tsp, crushed or 1 tsp of fennel powder
Ground beef-1 lb
Pasta sauce-30 oz
Tomato sauce-1 can (150g)
Diced/crushed tomatoes- 1 can (~400g)
Water-1/2-1 cup
Extra virgin olive oil

For making cheese mixture:
Mozzarella cheese-1cup
Ricotta cheese-32 oz
Parmesan cheese-1/4 cup
Parsley- 2 tsp  (chopped)
Eggs-2 (slightly beaten)

For sprinkling:
Mozzarella cheese-1cup
Ricotta cheese-32 oz
Parmesan cheese-1/4 cup
Parsley- 1 tsp  (chopped)
Method:

1. Cook lasagna noodles in lightly salted water (or follow the package instructions).
2. Cook ground beef in excess of water, drain and keep aside.

To make sauce mixture:

1. Warm olive oil in a cooking vessel. Slightly fry onions, bell pepper, garlic and green peas. Add the cooked ground beef and crushed fennel seeds.
2. Saute for a while and stir in tomato sauce, pasta sauce, diced tomatoes and water. 
3. Simmer, covered, for about 30 min, stirring occasionally.

To make the cheese mixture:

1. In a bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of  Parmesan cheese, parsley and egg. Mix well.

 Layering lasagna:

1. Spread one third of the meat sauce mixture prepared above in a 9" X 13" baking pan. 
2. Place 5-6 sheets of lasagna above that.
3. Spread half of the cheese mixture above that.
4. Repeat the process one more time.
5. Then top with 5-6 sheets of lasagna and then one third of the sauce mixture.
6. Sprinkle Mozzarella cheese, Parmesan cheese and parsley
7. Wrap the lasagna pan with foil
8. Bake at 350F for 40min
9. Remove the foil and bake for 20 min more uncovered until the cheese get slight browned.
10. Slice and serve warm