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.

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.

Channa Masala

Channa Masala

Ingredients

§  Channa -200 gms

§  Onion-2nos

§  Tomato-2nos

§  Ginger garlic paste-1tspn

§  Channa masala powder-2tblspn

§  Green chillies-2

§  Garam masala -1tspn

§  Turmeric-1/2 tspn

§  Salt-as needed

§  Cumin-1tspn

§  Coriander leaves-for garnishing

Preparation

1.      Soak channa in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs

2.      Pressure cook channa

3.      Drain the channa reserve the water

4.      Chop up onion, tomatoes

5.      Heat oil in a deep saucepan and add cumin seeds.

6.      When the cumin seeds change color add chopped onion to it and sauté till they are brown

7.      Add the Ginger-garlic paste to it and sauté for couple of minutes

8.      Add all the  tomatoes dry powders to it and sauté add salt

9.      Sauté the tomatoes till they are soft and mushed up,

10.  Add the channa to the mixture and mix gently so that channa  are properly coated in the mixture

11.  Add the reserved water depending on the gravy you need, check and adjust the seasoning

12.  Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves.

13.  Serve it with rotis or bhathura.

Muttai Kuzhambu(Egg Gravy)

Muttai Kuzambu(Egg Gravy)

Ingredients:

§  Egg - 2 nos

§  Onion(finely chopped) - 1 no

§  Tomato - 3/4 no

§  Tamarind - Gooseberry size

§  Turmeric Powder - 1 pinch

§  Red Chili Powder - 1 tspn (depends on your spicy level)

§  Coriander Powder - 1/2 tspn

§  Curry Leaves - 5 nos

§  Fennel Seeds/Sombu - 1/4 tspn

§  Ginger & Garlic Paste - 1/4 tspn

§  Oil - 2 to 3 tspn

§  Salt to Taste

§  Coriander Leaves - 1 stks

Preparation

1.      Heat oil in a skillet /kadai, add fennel seeds/sombu, ginger garlic paste & fry for 2 mins.

2.    Add chopped onions, curry leaves & sauté until it turns golden brown, then add the chopped tomatoes & cook until soft.

3.     Now add red chili powder, coriander powder, turmeric powder, salt & fry till the raw smell goes & oil comes on sides.

4.    Now add the tamarind pulp & required amount of water & allow it to boil. While it’s boiling, break the eggs one by one & drop into the gravy /Kuzhambu, don't stir or mix immediately .Keep it in simmer & close the skillet/kadai with a lid & allow it to boil for 8 to 10 mins until the eggs are cooked well. Once the eggs are cooked, garnish it with coriander leaves .Serve it with hot rice.