Mutton Chukka

Wish You All A Very Happy Republic Day!

Republic Day


Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!


Ingredients :
 
Mutton - 1/2 kg (clean and cut into cubes)
Pepper Powder - 2 tsp
Cumin Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Salt - to taste
Cooking Oil - 5 tbsp



Cooking Instructions :

Add mutton pieces and enough amount of water in a pressure cooker and cook until the mutton is soft and well done. Do not drain off the excess water (which we call as soup) since you can use it while frying the mutton which gives an added taste.


Heat oil in a pan and fry the pepper powder, chilly powder, cumin powder and garam masala and ginger garlic paste for a while until the raw smell leaves off. But do not burn it off and so take care while u fry the dry powders. Add the cooked mutton along with the soup and required amount of salt to it now and cook until the gravy becomes dry.

Side Dish: It can be served with rice, rotis, naan and briyani.

Aviyal

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!


Ingredients:

Grated Coconut - 4  tbsp
Cumin Seeds - ½ tsp
Green Chillies - 3
Curd - 1/4 cup (beat well)
Potato - 1
Brinjal - 1
Carrot - 1
Beans - 6
Drumstick - 1
Raw banana - 1/2
Curry Leaves -  few
Salt - to taste
Coconut Oil- 3 tsp

 Cooking Instructions:

Grind coconut, chilly and cumin seeds to a smooth paste and keep it aside.

Cut all the vegetables lengthwise for about 1 inch. Its not necessary that you should use the vegetables specified here. The choice of vegetable is entirely yours. Add all the vegetables and 1/4 cup of water in a pressure cooker and cook for about 2 whistles in high flame.


Now add the grinded paste and salt to it and cook in simmer flame until water in the dish evaporates. Add curd to it now and let it cook for few minutes and switch off the flame. Heat oil in a pan and saute it with curry leaves and add it in the cooked dish. Avial is ready to serve.

Side Dish: Goes well with Adai, rice and chapathi

Vatti Pulusu

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!


Ingredients for Grinding:


Baby Onion / Shallots - 1/2 cup
Coriander Seeds - 4 tbsp
Pepper - 1 tsp
Cumin Seed - 1/2 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chillies - 8
Garlic - 8
Curry Leaves - few
Gingelly  Oil - 1 tsp

Heat gingelly oil in a pan and consecutively add fenugreek seeds, coriander seeds and red chillies and fry in a simmer flame until you get nice smell out of it and switch off the flame. Immediately, add all the other remaining ingredients and fry it in the heat of the pan itself and no need for flame. Let these ingredients cool for a while and grind to a smooth paste by adding a little of water.


Other Ingredients:



Tamarind - a lemon size ball
Mustard Seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp
Salt - to taste

Cooking Instructions:

Soak tamarind in a cup of water and extract thick pulp from it. Heat oil in a pan and saute it with mustard seeds and curry leaves. Add grinded paste, asafoetida and tamarind pulp and a little of water to it and mix well. Close the pan with a lid and Let it cook well in a simmer flame for about 10 to 15 minutes, until you get nice aroma out of it and the gravy thickens to a required consistency.

Side Dish: Goes well with hot white rice

Recipe adopted from here and thanks a lot Bharathy and her Grandma for such a nice recipe.

Chettinad Chicken Kolambu

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Ingredients for Marination:

Chicken -1/2 kg
Lime Juice - 2 tsp
Turmeric Powder - 1/2 tsp
Salt - 1/4 tsp


Marination Instructions:

In a large bowl, mix chicken, lime juice, turmeric powder and salt and let it marinate for about 1/2 hour.



Ingredients for Grinding:


Coriander Seeds - 4 tbsp
Dessicated Coconut - 5 tsp
Poppy Seeds - 3 tsp
Split Roasted Gram / Pottukadalai - 2 tsp
Peppercorns - 2 tsp
Fennel Seeds - 2 tsp
Cumin Seeds - 1 tsp
Red Chilli - 5
Cardamom - 3
Cloves - 3
Cinnamon - 2
Mace - 2
Star Anise -2  petals



Instructions for Grinding:

Dry roast all the ingredients specified above for about 3 minutes until it smells good. Let it cool for few minutes and grind it to a smooth powder without adding water.



Ingredients for Frying:


Onion (Medium Size) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green Chilly - 1 (slit lengthwise)
Ginger Garlic Paste - 1 tsp
Chilly Powder - 1 tsp
Curry Leaf - few
Coriander Leaf - few (for garnishing) (finely chopped)
Bay Leaf - 2
Salt - 1 tsp
Cooking oil



Cooking Instructions:


Heat oil in a pan and saute it with bay leaf. Add onion and ginger garlic paste and fry it well until onion becomes transparent. Add tomatoes and green chilly and fry it until the tomatoes become soft. Add ground masala and fry until the raw smell leaves off the dish. Add marinated chicken, curry leaf, salt and required amount of water and stir well and close the pan with a lid. Let it to cook until the chicken is well cooked and until the gravy thickens well to kolambu consistency. Garnish it with coriander leaves.

Side Dish: Goes well with Briyani, Parota, White Rice

Recipe adopted from here and thank you Mullai for such a wonderful spicy recipe.







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Hearty Wishes and Recipes!

Wish You All My Blogger Friends My Belated New Year Wishes!
 




Wishing You All A Very Happy Pongal!


             

Happy to see you all back and sorry all my friends for not being regular in blogging and its all my because of my health condition. We celebrated Pongal yesterday happily and performed Pooja and prepared Ghee Rice, Lemon Rice and Sweet Pongal for Neivedyam. Lets see my style of cooking all these three Rice dishes as it is very common recipe in all homes but everyone try in their own style to suit their taste.



Sweet Pongal / Sakkarai Pongal

Ingredients:

Raw Rice - 1 cup
Grated Jaggery - 1 cup
Split Green Gram / Moong Dhal - 1/2 cup
Cashews - 15
Dry Grapes / Raisins - 15
Cardamom Powder - 1/4 tsp
Ghee - little less than 1/4 cup

Cooking Instructions:


Wash rice and strain the water completely. Pressure cook the rice with 3 cups of water for about 4 whistles in high flame or until it is well cooked and keep it in a separate bowl.  Roast the green gram in a dry pan for few seconds until it smells good. Now pressure cook the green gram with 1 cup of water for 4 whistles and mix it along with the cooked rice. Mix the cooked rice and cooked green gram together and keep it aside. Heat one teaspoon of ghee in a small pan and fry cashews and raisins in it and keep it aside.




Soak jaggery in a little amount of water(water level should be just above the powdered jaggery) and strain it to remove the dust. Heat melted Jaggery in a simmer flame for about 5 minutes and no need to test the consistency. Add ghee, cardamom powder, cooked rice and green gram in the jaggery syrup and cook in slow flame until the desired thickness is achieved. Garnish it with fried cashews and raisins and now Sweet
Jaggery Pongal is ready to serve!




Ghee Rice:

Ingredients:  


Raw Rice - 1 cup
Water - 2 cups
Pepper - 2 tsp
Cumin Seeds - 2 tsp
Cashews - 15
Curry Leaves - few
Asafoetida - 1/4 tsp
Ghee - 7 tsp
Cooking oil - 5 tsp
Salt - to taste

Cooking Instructions:




Wash rice and strain the water completely. Add 2 cups of water in pressure cooker and bring it to boil. Now add rice, salt and stir it well and bring it to boil. Close the pressure cooker and simmer the flame and cook for about 10 minutes. Once the pressure in the cooker is left, spread the rice in a large plate and let it cool for 5 to 10 minutes.









Meanwhile, heat ghee and oil together in a pan and fry cashews, peppercorns, cumin seeds, asafoetida, and curry leaves and let it cool for a minute. Now add this sauteed items in the rice and mix well. Ghee Rice is ready to serve!









Lemon Rice





For the Lemon Rice recipe, click HERE.







Last but not least, Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

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