Mutton Masala

I came across this recipe in Vahrehvah.

Ingredients:

Mutton - 1/2 lb

Whole Garam masala:

cloves - 2

Cinnamon -1 inch

Black cardamom - 1

Bay Leaves - 1
cumin seeds - 1tsp

Onion - 1 large

Ginger Garlic Paste - 2 tsp

Tomatoes - 1 medium

Coriander leaves -1 small bunch (chopped)

Chili powder - 1tsp

Coriander powder - 2 tsp

Cut the mutton into medium size pieces and marinate with 1 tsp salt, 1 tsp Chili powder, 1/4 tsp turmeric powder.

1.Heat oil in a cooker and add the whole garam masala. Add cumin seeds
2.Add the onions and saute.

3.When the onion start becoming brown here and there add ginger garlic paste and saute.

4.When the raw smell goes off add Curry leaves and green chilli's.

5.Add the tomatoes.When the tomatoes get mashed add turmeric.

Then add the mutton, salt and mix well. Pressure cook the mutton until it is done.

6.Heat oil in a kadai and the crushed ingredients and saute it for 2 min.
7.Then add coriander leaves and saute for 1 min. Add cumin powder, chili powder and coriander powder and saute without burning the masala.

8.Add the cooked mutton. Mix well and allow to cook. The water should evaporate completely.

The original recipe calls for evaporating the water completely and make it a fry.But i retained a little gravy consistency.

Varutharacha meen kulambu

In Chicago i used to get sea fish regularly from a store. After moving to St.Louis, i dint know where sea fish will be available. But thanks to the anna in the grocery store, he told he will get it for me.He got me some black pom fret.

Comparatively i feel black pomfret is tastier then silver pomfret.This is again my moms recipe. The best meen kulambu i have ever eaten is my grandmothers. She used to make it in earthen pot and the masala she used to grind it with hand in 'ammi kal'. Her kulambu has an unique flavour.

Ingredients:

Fish - any fish

Masala:

Coconut - 1 cup

Onion - 1 small

Curry Leaves - 1 sprig

Black Pepper - 4 or 5

Turmeric Powder - 1/4 tsp

Chili Powder - 1 tsp

Coriander Powder - 2 tsp

Tomato - 1 small

Green chili - 3 slit

Curry leaves -1 sprig

Green Raw mango - 4 or 5 pieces (optional)

Tamarind water - 1 1/2 cups (Soak big lemon size tamarind in water and extract the juice)

1.Clean the fish well and make it into pieces

2.Preparation of Masala:

a. Cut the onion into small pieces.Saute the coconut in medium heat along with the onions curry leaves and black pepper.

b.When the coconut turns light brown add the turmeric powder,chili powder and coriander powder.

c.When the masala becomes reddish brown switch off the stove and allow it cool. Then grind it into a nice paste.

3.Heat a kadai and add the ground masala along with tomatoes, green chilli's, raw mango pieces, tamarind water, curry leaves and salt.
4.When the gravy is about to boil add the fish pieces and allow it to cook for 15 -20 min .

Paharkai theeyal (bitter gourd Masala)

I love bitter gourd in 2 forms: theeyal or fry. Back home in my mothers place non veg is a must daily for me and my father.My mom used to make fish curry weekly 6 days and Sunday she used to make chicken,this is coz we don't get fish in our near by market on Sundays.

I think the only day we used to have veg food is on GOOD FRIDAY and Ash Wednesday.But that day too we have eggs. Usually on Good Friday our lunch used to be sambar, bitter gourd fry and boiled eggs. To be frank i learnt the name of many vegetables only during my college days since i stayed in the hostel. My mom used to make this dish at home frequently.The bitterness of the bitter gourd will be reduced as it is cooked in tamarind water

Ingredients:

Bitter Gourd - 2 or 3 (cut into small pieces)

Onions - 1 medium (chopped)

mustard seeds -1 tsp

Curry leaves - 1 sprig

Chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind juice - 1 1/2 cup (extract the juice by soaking large lemon size tamarind in water)

1.Heat oil in a kadai and add mustard seeds. When they splutter add the curry leaves.

2.Add the bitter gourd pieces along with the onions.

3.Saute them in a medium flame until the bitter gourd is 3/4 cooked.

Then add salt and saute for 5 min.

6.Add turmeric powder and chili powder and mix well

7.Add the tamarind juice and and allow it to cook till it becomes little dry.The bitter gourd should be well cooked and it shouldnt be too dry.

Kathirikai Puli Kulambu (Brinjal Curry)

I am not a big fan of this vegetable 'brinjal', But Raja likes it very much.
My mom used to make "puli Kulambu ". She makes in such a way that the brinjal wont be visible that much.The tanginess from the tamarind gives a flavor to the kulambu that is irresistible.

Ingredients:
Brinjal - small 5 to 6
Onion - 1 medium ( sliced)
Coconut - 1/2 cup
Garlic - 1 clove
Cumin Powder - 1 tsp
Chili Powder- 1 tsp
Turmeric Powder - 1/4 tsp
Tamarind - Big Lemon Size (Soak it in water and extract the juice)

Mustard seeds - 1 tsp
Fenugreek seeds - 4 or 5
Curry leaves - 1 sprig
oil
Salt - to taste

1.Cut the brinjal length wise into pieces.

2.Heat oil in a kadai and shallow fry the brinjals.Remove it and place in a tissue paper.

3.Heat oil in another kadai and add mustard seeds and when they pop add the fenugreek seeds and curry leaves.

4.Add the sliced onions and saute it.When the onions become soft ,add the chilli powder and mix it well. Add the tamarind juice( 2 cups) and allow it cook.
5.After 5 min add the brinjal. Close it with a lid and allow it to cook for 10 - 15 min





6.Grind the coconut along with turmeric, cumin powder and garlic into a smooth paste.

7.Add the grounded paste to the brinjal and allow it cook for 10 more min or until done.

Varutharacha Mutton Kulambu

Back home when my mom cooks chicken or mutton curry she will always opt this method. Since we used to buy chicken or mutton on all Sundays in my parents home i grew eating this most of my early days. But never got bored of this. Now if i have this also it tastes great and it tastes even more delicious if my mom prepares it for me.......

Ingredients :

For Masala:

Coconut - 1 cup

Curry leaves - 1 sprig

Fennel Seeds - 1 tsp

Poppy seeds - 1 tsp (optional)

Cloves - 3

Cardamom - 2

Cinnamon - 1 inch stick

Black Pepper - 4 or 5

Star Anise - single petal (optional)

Chilli Powder - 1 tsp

Turmeric powder - 1/4 tsp

Coriander Powder - 2 tsp

1.Saute the coconut in a kadai with the above said ingredients in a medium flame. Don't burn the coconut.Keep sauteing it continuously. If it sticks to the kadai add little oil.

2.When the coconut becomes light brown add turmeric, Chilli powder, coriander powder and saute it again well.

The masala should become nice reddish brown. Then remove from fire. Allow it to cool and grind it to a smooth paste.

Clean the mutton and marinate it in 1/4 tsp turmeric, 1/2 tsp chilli powder and 1 tsp salt.Allow it to marinate for 15-30 min.

Mustard seeds - 1/4 tsp

Onion - 1 large (Sliced)

Tomato - 1 medium

Ginger garlic paste- 1 Tbsp

Pudina Leaves - 2 stems

Coriander Leaves - 4 to 5 stems

Potato - 1 small (optional)

Tamarind juice - lemon size ( Soak it in water and extract the juice)

Salt to taste.

1.Heat oil in a pressure cooker and add mustard seeds, when they pop add onions.Saute it.

2.When the onions become soft add ginger garlic paste and saute.When the raw smell goes off add chopped coriander and pudina leaves and saute it for 1 min

3.Add the marinated mutton and mix well.Allow it to cook for 5 min sauteing in between.

4.Then add the tomato along with the ground masala and mix well.

5.After 3 min add the tamarind juice along with 1 cup water.Depending upon the consistency we want we can add or reduce the water.

6.Add salt to taste and pressure cook until the mutton is cooked.

Dinner Party

Yesterday we had a dinner Party in our home.We had invited few of our friends.

I prepared Vegetable Briyani, Chicken Fry,Varutharacha Chicken Curry ,Kadala Curry and Appam.

Egg Curry (Mutta Curry)

During my college days,whenever i go home and return back to hostel my mom used to make this egg curry along with poori. The first time i took it to the hostel it became a hit among my room mates and my friends. So whenever i go back to hostel my friend Madhu used to ask me to bring this with me and it became a regular.I dint remember to blog it, But the other day when i was in phone with her she asked me the recipe. Then i thought i will blog it.

Ingredients:

Eggs - (Boil and remove the Shell)

mustard seeds - 1 tsp

Cloves - 2

Cardamom - 1

fennel seeds - 1 tsp

Onions - 1 large (sliced)

Tomato - 1 medium

Turmeric powder - 1/4 tsp

Chilli Powder - 1 tsp

Tamarind - lemon size.( Soak it in water and extract the juice)

1.Heat oil in a kadai. Add the mustard seeds and when they splutter, add cloves, cardamom, fennel seeds.

2.Add the sliced onions and saute.When they become very soft add the tomatoes .When the tomatoes get mashed add turmeric powder and chilli powder.Mix well.The masala shouldn't get burnt.

3.Add tamarind juice and when it starts to boil add the boiled eggs. (Cut the eggs into halves and add it).

4.Allow it to cook for 10 min.

Prawn Thokku

I learnt making this recipe from my SIL, when i had been to her house for last vacation.She added just chicken 65 masala to the prawns and it tasted very good. I made slight variation and added extra spices too.

Fresh Prawns can be added directly .But if we go for the frozen one, it is better to marinate the prawn with little turmeric powder, Chilli powder and little salt.Add very little salt if ur marinating coz the chicken 65 masala might also contain salt.

Ingredients:

Prawns - 1/2 lb

Onion - 1 medium (finely Chopped)

Tomato - medium

Ginger Garlic Paste - 3 tsp

Curry Leaves -1 sprig

Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Coriander Powder - 1 tsp

cumin Powder - 1/2 Tsp

Chicken 65 masala - 1 tsp ( i used Sakthi brand)

Salt to taste

1.Heat oil in a kadai and add the onions and saute it well.

2.Add ginger garlic paste and when the raw smell goes off add tomatoes and saute until the tomatoes get mashed.

3.Then add Chilli powder,Turmeric powder, coriander powder, cumin powder and chicken 65 masala.Mix well.

4.Add the prawns along with 1 cup of water,curry leaves and allow it to cook for 10 min.

If u want more gravy u can add little more water.

Some Chicken masalas have salt in it already so adjust the salt accordingly.

Pattani Kurma (Green Peas Curry)

I learnt making this recipe from my mom and it has become Raja s favourite dish.

Ingredients:

Green Peas - 1 Cup ( Soaked for at least 8 hours)

Onion - 1 large (Sliced)

Tomato - 1 medium

Green Chilli's - 3 split

Ginger Garlic Paste - 2 tsp

Tamarind - lemon size (soak in water and extract the juice )

Coconut- 3/4 cup

Turmeric powder - 1/4 tsp

Chilli Powder - 1/4 tsp

mustard - 1/2 tsp

Curry leaves - 1 sprig (optional)

1.Heat oil in a pressure cooker and mustard seeds.When the mustard seeds pop add the curry leaves, onions and saute.

2.When the onions become soft add the ginger garlic paste.

3.When the raw smell goes off add the tomatoes and saute for 3 min.

4.Add the green peas along with some salt and mix well. Add the tamarind juice along with 1 cup water. Pressure cook for 5 whistles

5.Grind the coconut along with the turmeric and chilli powder into a smooth paste.

6.Heat oil in a kadai and when the oil is hot add the ground masala and saute it for 5 min.

7.Add the cooked green peas and mix well. Allow it to cook for 5 - 10 min.

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Sambar

When i got married, i dint know anything about cooking. I still remember the day i came to US. My flight was scheduled to come in the evening and it got delayed and i reached the next day morning. Though i was tired from the travel i was determined to cook and impress my hubby.That was the first day i was going to cook for him

I had taken down all my favourite recipes from my mom in a diary and had brought it along with me.

I opened the fridge and saw it was stocked with veggies and the pantry was also full. Though Raja had access to the new apartment only the previous day ,yet he had taken the effort to set up everything.

I decided to prepare sambar coz i thought that was the easy curry to prepare. I referred to the diary and finally after great struggle i prepared rice and sambar. The sambar was so watery without salt and the rice was over cooked. But we managed to eat it.

That was the first dish i ever prepared for my hubby and my first too.

Ingredients:

Toor dal - 1 cup

Drumstick - 10 pieces (u can add any veggies like brinjal, Cucumber,Radish, Winter Melon etc)

Beans - 4 or 5

Potato - 1 small

Onion - 1 large

Tomato -1 medium

green chilli - 2

Garlic - 4 cloves

Curry Leaves - 1 sprig

1.Add all the ingredients to the pressure cooker along with 3 cups of water and cook it for 2 whistles.



Spices:
Mustard seeds - 1 tsp
Fenugreek seeds - 4 or 5
Curry Leaves - 1 sprig

Chilli Powder - 1 tsp
Coriander Powder -2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Cumin Powder - 1tsp

Sambar Powder - 1 tsp
Tamarind - 1 lemon size ( Soak it in 1/2 cup water and extract the juice)



2.Heat oil in a kadai and when its hot add mustard seeds, When they splutter switch off the stove and add curry leaves and 4 to 5 fenugreek seeds at once add all the masala and mix. The masala shouldn't burn.
3.Then add the masala to the cooked veggies and add tamarind water and add 1/2 to 1 cup water and allow it to boil for 10 min.
4.Adjust the salt and add coriander leaves and switch off the stove.

Chicken Curry

Back home my mom used to make chicken curry with coconut.After my marriage my husband introduced to this method of preparing chicken.

Ingredients:

Chicken with bones -1 lb

Onion - 1 large chopped
Onion - 1 large Sliced

Tomato - 1 medium

Green Chilli - 2

Potato - 1 small (optional)

Whole Garam Masala:

Cloves - 2 or 3
Green Cardamom - 1
Black Cardamom - 1
Cinnamon - 1 inch stick
Saunf (Fennel )- 2 tsp
Poppy Seeds - 1 tsp (optional)
Star Anise - 1 small
Black Pepper Whole - 4 or 5


Ginger Garlic Paste - 1 tablespoon
Tamarind Paste - 1 tsp (optional)
Coriander leaves - 4 or 5 stems chopped
Pudina - 2 stems chopped
Curry leaves - 1 Sprig (optional)
Curd - 1 cup
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
jeera powder - 1 tsp
Salt to taste

Marinate the Chicken with Curd, turmeric powder ,Chilli powder and salt

1.Heat oil in kadai and add the ingredients under whole Garam Masala, when the oil is hot.
2.Chop 1 onion and add to the oil along with the green chilli. Saute it.
3.When the onion becomes pink add chopped coriander and pudina to it and saute.
4.After 1 min add the chopped tomatoes.Mix everything and when the tomatoes get soft remove from the fire and allow it to cool. Once it cools of grind into a paste without adding water.
5.Heat oil in a pressure cooker and when it becomes hot add the sliced onions and curry leaves.
6.When the onions become pink add ginger garlic paste.
7.When the raw smell goes off add the marinated chicken and mix it well with the onion.
8.Allow it to cook till the water oozes out ,mixing it frequently.Then add the coriander powder, jeera powder and mix it.
9.Add the ground paste and mix well. Allow it to cook for 3 min.Then add the tamarind paste and 2 cups of water. Pressure cook for 6 to 7 whistles or until the chicken is done.


Garnish with coriander leaves.

Vengaya vadai (Onion Vadai)

One rainy day thought of preparing some snack and went thru the Internet searching for recipes. I found this recipe here and thought of giving it a try. It was so easy to prepare and the result was amazing.

Ingredients:

Besan - 1 cup

Onion - 1 medium (Sliced thin)

green chilli - 1 chopped

Ginger - small wedge chopped

Curry leaves - 2or 3 (optional) chopped

Coriander leaves - 2 stems chopped

Asafoetida - a pinch

Egg - 1

Salt to taste

oil

1.Mix all the above ingredients except oil and mix well with hands. The mixture shouldn't be too watery or too dry.Adjust the besan according to it.

2.Heat oil in a kadai. When the oil is hot make small balls and drop in it and allow it to deep fry.

Enjoy it with a hot cup of tea.

Kadala Curry (Chana Curry )

Kadala curry is my mom's trade mark dish. If there is guest for breakfast she prepares it with idly or appam and it tastes heavenly with them. Though i have learnt preparing it now, i feel it never equals the taste of my moms preparation.

Ingredients:

Soaked Channa - 1 cup

Onion - 1 large ( sliced)

Tomato -1 medium

Potatoes - 1 small (optional)

Ginger Garlic Paste - 2 tsp

Tamarind Paste - 2 tsp

Chili powder - 1 tsp

Coriander Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Curry Leaves - 1 spring (optional)

mustard - 1 tsp

oil - 1 tbsp

salt to taste

Soak the Channa in water over night or at least for 8 hours.

1. Heat oil in a pressure cooker and add mustard seeds. When the mustard seeds pop add the curry leaves.

2.Add the sliced onions and saute until the onions become pink.

3.Then add the ginger garlic paste and saute it until the raw smell goes off. Add the potatoes cut into pieces.

4.Add the tomatoes and when they get mashed add the Channa. Add salt and saute it.

5.Mix it well. Add turmeric, chili powder, coriander powder and again mix well.

6.Add Tamarind paste or tamarind water. Add 1 cup of water and pressure cook it for 10-15 min. I usually do it for 8 0r 9 whistles. Garnish with coriander leaves.

It goes well with poori or appam.