Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

Ingredients

    2lbs Goat Meat
    2 tbsp coriander powder
    1 tbsp red chili powder
    1/8 tsp turmeric powder
    salt to taste
    1tbsp oil
    2 tbsp shallots, thinly sliced
    A few curry leaves
    2 tbsp vinegar

For the fried coconut paste

    1 tsp oil
    1/2 cup fresh/frozen grated coconut
    2 tbsp shallots, thinly sliced
    1 tsp garlic slices
    a few curry leaves
    1 tsp black peppercorns
    3 cardamom pods
    1/2" stick of cinnamon

Method

Clean and cut the meat into small bite sized cubes. Place the meat in a pressure cooker and add the chili, coriander and turmeric powders and salt to taste along with 1/4 cup of water. Mix well. Close the pressure cooker and cook for 6 minutes on medium heat after it reaches maximum pressure.  Once the pressure cooker is cool enough, open it check the amount of liquid in the meat. If there is a lot of gravy, cook it down till there is just enough liquid to coat the meat pieces.

While the mutton is getting cooked, heat 1 tsp oil in a pan, and sauté the shallots, garlic and curry leaves. Once the shallots are softened, add the coconut and sauté on medium heat till the coconut starts to brown. Add the peppercorns, cardamom and cinnamon and sauté for one more minute till coconut is well-browned, but not burned. Remove from the heat and let it cool. Once it is cool enough to handle, transfer the coconut mixture to a spice grinder and process to powder the ingredients. Now add some water to make a smooth paste.

In a large saucepan, add 1 tbsp oil and sauté the shallots and curry leaves. Once the shallots are softened, add the cooked meat and sauté for 3-4 minutes on high heat so that the spices sticking on the meat gets browned a bit. Now add the coconut paste and mix well and sauté for another couple of minutes. Add 3 cups of hot water and the vinegar and mix well. Bring this to a boil and reduce the heat to medium. Cover and cook for 7 minutes. After 7 minutes, reduce the heat to low, mix well and cover and let it simmer for 10 more minutes to combine all the flavors.

Serve hot with rice, rotis or appams. 

Mutton Curry Recipe

Mutton Curry Recipe

Ingredients

Mutton/Lamb – 1 kg

Onions – 2 sliced

Ginger – 2 tbsp chopped

Garlic – 2 tbsp chopped

Green chillies – 3 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Cardamom – 2

Cinnamon – 2″ piece

Cloves – 2

Meat masala/Curry powder – 4 tsp

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Thick coconut milk – 1/2 cup

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pressure cooker and add the whole spices. Then add the onions, ginger, garlic, green chillies and curry leaves. Fry till the onions turn golden brown. Add the tomatoes and salt and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the mutton pieces and water. Mix well, close the lid and cook for 15 minutes. Let it cool. Open the lid, mix well and simmer till the gravy is thick. Pour the thick coconut milk, mix well and switch off the flame. Serve hot!

Spicy Mutton Chukka

Spicy Mutton Chukka

Ingredients

    Oil : 1/4 cup
    Mutton : 1/2 kg (cut into small pieces)
    Onion :  2 cups
    Tomato : 1/2 cup
    Chili Powder : 2 tbsp
    Green chilies : 2 to 3
    Turmeric Powder : 1/4 tsp
    Ginger : 2 tbsp
    garlic : 3
    Cumin seeds : 1/2 tsp
    Fennel seeds : 1/2 tsp
    Cloves: 3
    Bay leaves : 2
    Cinnamon : 1/4 “
    Curry leaves : 8 to 10

Method

1.  Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2  green chilies fry them till it becomes translucent.
2.  After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3.  Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4.  And add the mutton with turmeric powder, a glass of water and little salt.
5.  Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6.  After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7.  Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8.  Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9.  Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

Chettinad Lamb Curry

Chettinad Lamb Curry 

Ingredients

Lamb – 1 lb
Pearl onions – 15
Garlic Cloves – 10
Tomato – 1 medium
Coriander Powder – 1 tsp
Sambar Powder – 1 tsp
Paprika powder – 1 tsp (optional)
Chili Powder – 1 tsp
Turmeric powder – ½ tsp
Ginger garlic paste – 2 tsp
Oil – 3 tsp
Cilantro
Curry leaves
Salt to taste

To Grind

Coconut – ¼ cup
Fennel seeds – 1 tsp
Cardamom – 2

For Seasoning

Cloves – 5
Cinnamon – 1”
Cardamom – 3

Method

Chop the onions if you its too big. Heat oil in the pressure cooker and add cloves, cinnamon and cardamom and when its aromatic add onions and garlic and sauté well and add the ginger garlic paste and now add the tomato and sauté until the tomato is mushy. Next add mutton/lamb and fry in slow flame for 10 mins. Add all dry powders one by one and mix well and add sufficient water and pressure-cook for 10 mins. When its done look for the consistency and add more water if needed and now add the grinded coconut paste and curry leaves and when its starts to boil turn off the flame and add cilantro generously. Enjoy!!

Zucchini Bread with walnuts

Zucchini Bread with walnuts

Ingredients:

3 cups of all-purpose flour
2 tea spoons of vanilla extract
2 cups of grated zucchini
3 eggs
1 tea spoon baking soda
1/2 tea spoon baking powder
1 cup of vegetable oil
1 cup of chopped walnuts
1 1/2 cup sugar
pinch of salt
2 tea spoons of ground cinnamon
1 tea spoon nutmeg powder

Yields 2 loaf pans or 1 loaf pan and muffin cups.

Method:

Pre heat ove 350 degrees F. Grease the loaf pan. Line 24 muffin cups with liners.

Dry Ingredients:

Sift flour, salt, baking soda, baking powder, spices(nut meg and cinnamon), walnuts together.

Wet Ingredients:

In a large bowl beat eggs, sugar, oil and vanilla extract. Now add zucchini and mix well.

Now add the dry ingredients to the creamy mixture(wet ingredients) and mix well.

Pour batter into pan and muffin cups.

Bake loaf pan for 50 to 60 mts or till tooth pick inserted in center comes out clean.
Muffin cups bake quickly. Approx. baking time is 20 to 30 mts.

Cool the bread on a rack for 20 to 30 mts or till it cools completely.

Cut the bread in slices and serve..

Gobi Manchurian (Chinese Cuisine)

Gobi Manchurian (Chinese Cuisine)

Ingredients:

1 Cauliflower
2 cups of all purpose flour
1tbsp Green chili paste
Salt to taste
1 1/2 cup Bell peppers finely chopped.
1/2 cup chopped spring onions
1/4 cup French beans finely chopped (Optional)
1tbsp ginger garlic paste
2garlics finely chopped
3tbsp Soy sauce
3tbsp tomato chili sauce /Tomato Ketchup
Oil for deep frying

Method:

1. Wash the cauliflower and cut into small florets and boil/cook for 5 mts with pinch of salt. Drain the water and keep it aside.

2. In a bowl add all purpose flour, ginger garlic paste, green chili paste, salt and water and make a batter of medium consistency. (It should be the way we do bajjis.). Check the taste of mixture and adjust the spice and salt as per your taste.

3. Heat the oil in a heavy bottomed pan. Once the oil is hot dip the florets in batter/mixture and deep fry them until they turn golden color. Note: Please do not fry on high flame/heat. Always fry on medium heat.

4. In a skillet/heavy bottomed vessel add 3 tbsp of oil and chopped garlic. Once the garlic turns golden color sauté spring onions, bell peppers, French beans for 5-6 mts. Add soy sauce and tomato chili sauce and cook for 3-4 mts. (Adjust the soy sauce and tomato ketchup based on your taste)

5. Add the fried florets to the above mixture and mix well.

Garnish with fresh coriander and yummy Gobi Manchurian is ready to be served.

Red Chili Tomato Chutney

Red Chili Tomato Chutney

Red Chili Tomato Chutney Recipe Usually idlis are eaten with the green coconut chutney and sambar combination. If you are bored with eating idlis with this same combination you can try this delicious red tomato chutney to go along with it or you can prepare this simple chutney recipe to replace the green chutney and the sambar altogether.
This is very simple to prepare in less amount of time as compared to the green coconut chutney and sambar put together.
                            
 
Ingredients:

        Tomatoes - 2 large chopped
        Onion - 1/2 medium sized
        Green Chilli - 4 nos
        Red Chilli powder - 1/4 tsp
        Cumin seeds(Jeera) - 1/2 tsp
        Garlic cloves - 3 nos
        Ginger - 1/4 inch piece
        Asafoetida (Hing) - 1 pinch
        Coriander or Cilantro - 1 tbsp finely chopped
        Oil - 1 tbsp
        Mustard - 1/4 tsp
        Dry Red Chilli - 2 nos
        Curry Leaves - 5-6 nos
        Salt to taste

Method:

1. Heat oil in a cooking vessel on medium heat. Add jeera, hing, tomato, onion, green    chilli and garlic cloves.
2. Saute for 10-15 minutes.
3. Then allow the mixture to cool down.
4. Add chopped coriander, ginger, chilli powder and salt.
5. Grind all these in a mixer or grinder to a semi-liquid (chutney) consistently. You can    add water during this process accordingly to get whatever consistency you desire.
6. For tadka, heat the oil in a pan. Add mustard and when it begins to crackle add red    chilli and curry leaves.
7. After a couple of minutes add the tadka to the chutney.

Now the Tomato Chutney is ready to be served with steaming hot idlis.