Spicy Mutton Curry

Here are the step by step pictures..
Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside…

Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins…

Add chilli powder and cook for 2-3 mins. Add sliced tomato and cook till it turns soft…

Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done…

Open the pressure cooker, when the pressure drops. Add ¼ – ½ cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire…

Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well…

 

 

Ingredients

• Mutton – ½ kg, cut into medium size pieces

To roast and grind

• Coconut – ¾ cup
• Whole coriander (kothamalli)- 1 tbsp
• Dry red chilli – 4
• Whole black pepper – 1¼ tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Cloves – 3
• Cinnamon – a small piece
• Pearl/Small onion – 3, sliced
• Curry leaves – 6

For masala

• Onion – 3 medium-big, sliced
• Crushed/grated ginger and garlic – 1½ tsp each
• Chilli powder – 1 tsp
• Tomato – 1 medium -big, sliced
• Salt
• Oil – I used coconut oil

To temper

• Pearl/small onion – 4, sliced
• Curry leaves
• Pepper powder – ½ tsp (refer notes)
• Chopped coriander leaves – 1 tbsp

Instructions

1. Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside.
2. Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins. Add chilli powder and cook for 2-3 mins. Add sliced tomato and cook till it turns soft. Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done. Refer notes to see on pressure cooking time.
3. Add ¼ – ½ cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
4. Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well.
5. Serve hot with rice/chapthi/pathiri etc;

Notes

This is a spicy recipe, so adjust the qty of spices to suit your taste. I didnt add the pepper powder in the tempering stage, since the curry was already spicy for our preference. Pressure cooking the mutton – After the first whistle, I reduced the flame to low-medium and cooked for 12-15 whistles. Keep it closed for another 15 mins or till the pressure drops. The colour of the curry tends to darken as it rests..

 

Here you go with the step by step pictures…
Heat oil in a pan and roast the ingredients listed under ‘to roast and grind’ till it becomes golden brown in colour. Let it cool. Grind it to a fine powder without adding water…
Marinate the cleaned beef with chilli, coriander, turmeric powder, chopped onion, curry leaves and salt. Add ¼ cup water to this and pressure cook till beef is done (refer notes). If there is excess water, cook till it dries completely…
Heat oil in a pan and add the cooked beef, stir for a few mins. Add the ground masala. Add curry leaves and mix well. Cook till the beef is roasted well and the roasted powder starts separating from the beef…

Ingredients

• Beef – 500 gms (cut into bite size cubes)
• Chilli powder – 1.5 – 2 tsp
• Coriander powder – 2 – 2.5 tsp
• Turmeric powder – ½ tsp
• Onion – 2 medium, chopped
• Ginger & garlic – 1 – 1.5 tsp, each crushed/grated
• Pepper powder – 1 tsp
• Coconut oil
• Salt
• Curry leaves

To roast and grind

• Grated coconut – ½ – ¾ cup (refer notes)
• Whole black pepper – ½ tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Fenugreek seeds (uluva) – ¼ tsp
• Cardamom – 4
• Cloves – 5
• Cinnamon – a small piece
• Small/pearl onion – 10-12, sliced

Instructions

1. Heat oil in a pan and roast the ingredients listed under ‘to roast and grind’ till it becomes golden brown in colour. Let it cool. Grind it to a fine powder without adding water.
2. Marinate the cleaned beef with chilli, coriander, turmeric powder, chopped onion, ginger, garlic,curry leaves and salt. Add ¼ cup water to this and pressure cook till beef is done (refer notes). If there is excess water, cook till it dries completely.
3. Heat oil in a pan and add the cooked beef, stir for a few mins. Add the ground masala. Add curry leaves and mix well. Cook till the beef is roasted well and the roasted powder starts separating from the beef. Add pepper powder and mix well. Remove from fire and serve hot with rice/parotta.

Notes

I used ¾ coconut and thought it was a bit excess. However the flavour of this dish comes from the roasted coconut masala. So I recommend you to try this for the first time with ¾ cup coconut itself, unless you are on a strict diet or so ;) I use Indian beef. Cook on high flame till the first whistle comes, then reduce the flame to low-medium and cook for another 10-12 whistles. Switch off the gas and let it remain closed for 20-25 mins. Do a taste test before adding the pepper powder in the end, see the spice level and add it accordingly.

Panchasara Varatti (Banana Chips Coated with Cardamom Flavoured Sugar Syrup)

Step by step pictures…
Cut the peeled plantains into oval shaped slices. Sprinkle salt and turmeric powder and give it a good shake.Heat oil in a deep pan/wok. When oil is hot enough, add the sliced plantains. Stir in between and make sure the chips arent sticking together. Fry till it turns crispy.The chips should be slightly crispier than the normal banana chips. Remove it from the oil using a slotted spoon and drain on a tissue paper.

Heat together the sugar and water in a pan. When the sugar has melted completely and the syrup has reached single thread consistency, remove from fire. Stir continuously for 2 more mins and add crushed cardamom…
Add chips to the syrup and make sure that all the pieces are coated well with the syrup. Spread out the chips in the pan itself and allow the sugar to crystallise…

 

Ingredients

• Raw green plantains – 500 gms (2 large)
• Turmeric powder – ¼ – ½ tsp
• Sugar – 100 gms
• Water – 50 ml
• Cardamom – 4-5
• Sugar – 1 tsp
• Salt
• Oil – for deep frying

Instructions

1. Peel the plantains and soak them in water for a min or two. Pat them dry using a clean kitchen towel. Cut them into oval shaped slices. It should be slightly thicker than the normal banana chips (refer the step by step pics). Sprinkle salt and turmeric powder and give it a good shake.
2. Heat oil in a deep pan/wok. When oil is really hot,reduce the flame to medium-high and add the sliced plantains.You can add one slice and check whether the oil is hot enough. Make sure you dont overcrowd the pan. You can fry it in 2-3 batches, depending on the size of pan, you are using.
3. Stir in between and make sure the chips aren’t sticking together. Once the chips are ready, it will make a specific sound, when you stir it. After hearing that sound, reduce the flame to medium and cook for a few more mins. This chips should be slightly crispier than the normal banana chips. Remove it from the oil using a slotted spoon and drain on a tissue paper. Let it cool completely.
4. Check out Annita’s post to see a detailed version of making banana chips (http://deepann.wordpress.com/2008/08/19/vaazhakka-upperiplantain-chips/)
5. Powder the cardamom along with 1 tsp of sugar in a mixie.
6. Take a wide pan and add sugar and water. When the sugar melts completely and reaches one thread consistency (refer notes for details) remove it from fire. Keep stirring continuously for 2 more mins and add crushed cardamom powder and chips. Keep stirring it, till all the pieces are well coated with the sugar syrup. Make sure the chips aren’t sticking together, separate it using a fork, if it’s sticking together. Spread it out in the pan itself and let it cool. Once it’s cooled completely and the sugar has crystalised, store it in an airtight container. It keeps well for 2-3 weeks.

Notes

The qty of sugar mentioned in the recipe, gives a thick sugar coating. If you prefer a thin coating of sugar, adjust the qty of sugar accordingly. To check whether the sugar syrup has reached single thread consistency, drop the syrup in a few drops of water in a bowl. If you are able to roll the syrup into a non sticky ball, then the syrup is ready. Please check out the following link to see the detailed pics: http://www.spiceindiaonline.com/boondi_laddu_0/ Though I’ve mentioned in the recipe to make sure that the chips dont stick together, it’s ok even if they do.

Motta Thoran (Scrambled Eggs With Coconut)

Ingredients

• Eggs – 5 (refer notes)
• Onion – I medium, chopped
• Green chilli – 2-3, chopped
• Coconut – ½ cup
• Cumin (jeera) – a pinch
• Turmeric powder – ¼ – ½ tsp
• Crushed pepper – ½ tsp
• Curry leaves
• Salt
• Oil (I used coconut oil)

Instructions

1. Beat the eggs well and keep it aside. Combine coconut and cumin, using your hands. Heat oil in a pan and add the chopped onion and green chilli.
2. When onions become soft (no need to brown), add turmeric powder, salt and curry leaves. Mix well. Add beaten eggs and scramble them.
3. When the eggs are half cooked add coconut and jeera. Mix well. Cook for 3-4 mins on low flame. Add ½ tsp crushed pepper and mix well. Serve hot with rice, toast, chapathi etc;

Notes

I used 2 whole eggs and 3 egg whites. You can make it only with egg whites also. The qty of coconut can be adjusted to suit your taste.

 Restaurant Style Chicken Curry

Ingredients

• Chicken – 950 gms, after cleaning, cut into small-medium size pieces
• Onion – 3 medium-large, finely sliced
• Crushed/grated ginger and garlic – 1 – 1.5 tbsp, each
• Turmeric powder – ½ tsp
• Chilli powder – 2 tsp
• Coriander powder – 2.5 tsp
• Garam masala – ½ tsp
• Fennel powder (perumjeerakam) – ½ tsp
• Pepper powder – ½ tsp
• Tomato – 1 big, chopped
• Medium thick coconut milk – 1.5 cups
• Thick coconut milk – ½ cup
• Salt
• Oil

To temper

• Mustard seeds – ½ tsp
• Small/Pearl onion – 6, sliced
• Curry leaves
• Ghee/oil

Instructions

1. Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes.
2. Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well. Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water.
3. In the same pan, add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour. Add the ground masala. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins.
4. Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done. Add thick coconut milk and stir. Cook for 5-7 mins. Remove from fire.
5. In another pan heat oil/ghee and splutter mustard seeds. Add sliced small onion and curry leaves. Cook till the onions turn golden brown. Add this to the chicken curry and serve hot.

Notes

I used coconut oil, but you can use ghee or refined oil also. The gravy tends to thicken as the curry rests, so adjust the consistency of the curry accordingly. It pairs well with ghee rice/pulao/roti/appam etc; You can also add cashew paste to make it more creamier. Soak 1-2 tbsp of chopped cashews in 2 tbsp hot water for 10-15 mins. Grind it to a smooth paste. Mix the cashew paste with thick coconut milk and add it to the curry.

 

Chicken Biryani

Ingredients

Basmati rice	3 cups
Chicken	1 kg
Curds	½ cup
Chilli powder	½ tsp
Ginger  garlic paste	2 tsp
Green chilli	4-6 no.s
Onions sliced	5 no.s
Mint leaves	2 tbsp cut small
Coriander leaves	2 tbsp cut small
Ghee	6 tbsp
Cardamon	5 nos
Cloves	5 nos
Cinnamon	3 nos
Poppy seeds (Khas khas)	2tsp
Water	6 cups
Salt to taste

Method

Mix chicken pieces with curds, one teaspoon salt, chilli powder and ginger-garlic paste. Soak for two hours. Heat ghee in a vessel and fry onions till brown and crisp. Add chicken with curds to it and stir. Fry till the liquid is absorbed. Powder cardamom, cloves, cinnamon and poppy seeds and add it to the chicken. Add mint and coriander leaves. Fry  till chicken is ¾th cooked. Clean rice and add it to the chicken. Add water. Mix well and cook till the water is almost absorbed and dried. Mix gently and serve. Garnish with boiled eggs and fried nuts. If it is in a pressure cooker, cook it one whistle is out and open the lid only after the steam has completely gone.

Spicy Mutton Curry

Ingredients

• Mutton – ½ kg, cut into medium size pieces

To roast and grind

• Coconut – ¾ cup
• Whole coriander (kothamalli)- 1 tbsp
• Dry red chilli – 4
• Whole black pepper – 1¼ tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Cloves – 3
• Cinnamon – a small piece
• Pearl/Small onion – 3, sliced
• Curry leaves – 6

For masala

• Onion – 3 medium-big, sliced
• Crushed/grated ginger and garlic – 1½ tsp each
• Chilli powder – 1 tsp
• Tomato – 1 medium -big, sliced
• Salt
• Oil – I used coconut oil

To temper

• Pearl/small onion – 4, sliced
• Curry leaves
• Pepper powder – ½ tsp (refer notes)
• Chopped coriander leaves – 1 tbsp

Instructions

1. Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside.
2. Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins. Add chilli powder and cook for 2-3 mins. Add sliced tomato and cook till it turns soft. Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done. Refer notes to see on pressure cooking time.
3. Add ¼ – ½ cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
4. Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well.
5. Serve hot with rice/chapthi/pathiri etc;

Notes

This is a spicy recipe, so adjust the qty of spices to suit your taste. I didnt add the pepper powder in the tempering stage, since the curry was already spicy for our preference. Pressure cooking the mutton – After the first whistle, I reduced the flame to low-medium and cooked for 12-15 whistles. Keep it closed for another 15 mins or till the pressure drops. The colour of the curry tends to darken as it rests..