Mutton Curry (Mutton Kuzhambhu)

Mutton Curry (Mutton Kuzhambhu)

Ingredients

§  Mutton -500 gms (Cleaned & Sliced)

§  Onion- 2

§  Tomatoes-3

§  Ginger & Garlic paste – 1tbspn

§  Turmeric Powder -½ tsp

§  Chili Powder – 1 tbspn

§  Coriander powder-1 ½ tspn

§  Garam Masala (whole spices or ½ tspn of garam masala powder)

§  Fennel Seeds (Sombu) powder -½ tbspn

§  Curry leaves 1 sprig

§  Salt – As needed

§  Oil

§  Coriander leaves

Preparation

1.      Take a heavy bottomed Cooker and Pour oil in it.

2.      When the oil is heated add the fennel seeds. After it splutters, add  finely chopped onions.

3.      Add a pinch of salt so that the onion will get cooked quickly(Golden Brown)

4.      Add finely diced tomatoes and let it cook completely with onion

5.      Add Ginger Garlic paste and let it cook for 2 mins

6.      Add the Cleaned mutton pieces to this mixture,

7.      Saute it  for 5 min 8.

8.      Add the curry leaves, Red Chili Powder,Salt,Coriander powder,garam masala and mix well.

9.      Add some water and cover the cooker with a lid and keep it on a medium flame

10.  If the mutton is tender it will take around 6 whistles if not more. Check if the mutton is totally cooked.

11.  Add some water if required and let the curry cook with all masalas for about 3-5 min in a low flame

12.  Garnish the curry with Coriander leaves and serve hot with Plane Rice.

Mushroom Gravy

Mushroom Gravy

Ingredients

• Button Mushrooms - 200 grams
•  Onion- 1 big finely chopped
•  Tomatoes-2 finely chopped
•  Ginger & Garlic paste – 1tbspn
•  Green chilly -2 slit
•  Turmeric Powder -½ tsp
•  Chili Powder – 1 tbspn
•  Coriander powder-1 ½ tspn
•  Garam Masala -1/2 tspn
•   Fennel Seeds (Sombu) powder -½ tbspn
•  Curry leaves 1 sprig
•  Salt – As needed
• Oil
• Coriander leaves

Preparation

1.    Wash mushrooms gently under running water and pat it dry with a towel. Cut it into big pieces and keep aside.

2.     Heat oil in a pan; add mustard seeds, when they splutter, add onions and saute till they turn golden brown.

3.     Add ginger-garlic paste, green chili, turmeric powder and saute for some more time.

4.      Add tomatoes and cook till they turn mushy.

5.    Now add button mushrooms, all the spice powder, needed salt and cook till mushrooms become tender. It takes very less time for mushrooms to get cooked.

6.      Garnish with coriander leaves and serve hot with any Indian bread or pulao.

Sausage Packets

Sausage Packets

Ingredients

For the Filling

• Sausage (big)- 4
• Onion – 1 smallChopped
• Ginger – 1 teaspoon
• Pepper powder – 1 teaspoon
• Garam Masala – 1 teaspoon

For the Packets

• Plain flour(maida) – 1 cup
• Pepper powder – 1/2 teaspoon
• Oil – 1 tablespoon
• Salt – to taste
• Water

Preparation

1.      Cook the sausages & mince it. Heat oil in a pan & sauté onion & ginger. When onion becomes   soft add pepper powder & garam masala. Mix well. Add sausage mince & mix well. Stir for 2 minutes & remove from gas.

2.      Make soft dough by mixing together all the ingredients for packets. Make small balls with this dough. Roll each ball into thin small square shapes, use a shape cutter if required. Put the filling in the centre. Fold in the opposite ends & press together. Deep fry in oil till it becomes golden brown. Serve hot with tomato ketchup or sweet chilli sauce.

Gobi Gravy

Gopi Gravy

Ingredients

§  Cauliflower-1 (medium sized)

§  Onion-2 (Finely Chopped)

§  Tomato-2  (Finely Chopped)

§  Ginger Garlic paste-2 Tspn

§  Red Chili powder-1tspn

§  Garam masala-3/4 tspn

§  Coriander Powder-2 tspn

§  Turmeric powder-1/2 tspn

§  Curry leaves-One sprig

§  Coriander leaves-To garnish

For Tempering:

§  Fennel-1 tspn

§  Oil-2 tblspn

Preparation

1.    Heat a pan/kadai with oil and temper with the items given under ‘To temper’ table. Add curry leaves, chopped onions and fry till transparent. Add Ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

2.    Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. 

3.      Add the cleaned cauliflower florets, cut into bite small pieces and add 1/4 cup water and mix well.

4.      Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

5.      Serve with roti or any other rice.

Note:

Clean cauliflower before cooking by immersing it in hot water with salt and turmeric for 15 minutes.

Seer Fish Fry (Vanjaram Meen)

Seer Fish Fry (Vanjaram Meen)

Ingredients

§  Seer Fish -500 gms (Cleaned & Sliced)

§  Turmeric Powder -½ tsp

§  Chili Powder – 1 tbspn

§  Fennel Seeds (Sombu) powder -½ tbspn

§  Ginger & Garlic paste – 1tbspn

§  Salt – As needed

§  Lemon juice – 1 tbpsn.

§  Oil to fry

Preparation

1.    Make a fine paste with the ingredients turmeric powder, chili powder, ginger-garlic Fennel Seeds (Sombu) powder, lemon juice and salt to taste(add few drops of water for smooth paste).

2.      Rub the paste on both sides of the fish. Let the fish marinate in the refrigerator for an hour.

3.      Heat oil in frying pan; add the marinated fish pieces to pan and fry for 4 min in simmer.

4.      Fry both side of fish’s pieces until golden brown.

5.      Serve hot with sprinkled lemon juice and sliced onion.