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.