Brown Mutton Gravy

Brown Mutton Gravy

Ingredients

Mutton                                                                                                   1 kg

Onion                                                                                             4-5 (medium)

Tomatoes                                                                                             3 (big)

Green chillies                                                                                 5-6 (crushed)

Ginger Garlic paste                                                                            3-4 tbsp

Coriander powder                                                                                 2 tsp

Red chilli powder                                                                                  2 tsp

Black pepper powder                                                                           2 tsp

Turmeric powder                                                                                 1/2 tsp

Cinnamon                                                                                          3 pieces

Cloves                                                                                                       8

Curd                                                                                                     2 tbsp

Oil                                                                                                    As required

Salt                                                                                                      To taste

Coriander leaves                                                                             To Garnish

Preparation

Clean well and cut the mutton into medium or small pieces (as per your wish).

Make a fine powder of cinnamon and cloves. Keep it aside.

In a small bowl mix coriander powder, red chilli powder, turmeric powder and the ground cinnamon and cloves in small amount of water to make a paste.

Heat oil, fry the onions (chopped) till it turns brown in colour and keep it aside.

Now in the remaining oil, add ginger-garlic paste and saute well till the raw smell goes.

Add the masala paste to it and saute in a low flame to get a brown colour.

Add tomatoes (chopped) and crushed green chillies.

When the tomatoes are lightly cooked, add the mutton pieces and stir well.

When the water is all dried up and the mutton is well coated with the masalas, add hot water, salt and fried onions.

Now transfer this to a pressure cooker and cook it for 2-3 or 3-4 whistles (depends).

Open the lid and if the gravy is watery, cook for some more time to get a thick gravy. (Here i have made it little bit watery as per my comfort). Some love thick gravy and some little bit thin :-P

When you get the consistency as you need, add curd and stir it well.

Remove from the stove and Garnish it with fresh coriander leaves. 

Aloo Paneer with Coconut Milk

Aloo Paneer with Coconut Milk

Ingredients

Potatoes                                                                                  4-5 (medium)

Paneer                                                                                        250 gm

Tomatoes                                                                                 2 (medium)

Onion                                                                                       2 (medium)

Green chillies                                                                              2 (slit)

Ginger paste                                                                             1 & 1/2 tsp

Cumin seeds                                                                                1 tsp

Coriander powder                                                                       2 tbsp

Turmeric powder                                                                        1/2 tsp

Vegetable curry powder                                                              1 tbsp

Garam masala powder                                                               1 tsp

White pepper powder (optional)                                                  1 tsp

Kasuri methi                                                                                1 tsp

Coconut milk                                                          1 & 1/2 cup (Thick & Thin)

Butter                                                                                  3-4 tbsp (salted)

Chilli flakes                                                                                 2 tsp

Water                                                                                    1 & 1/4 cup

Oil                                                                                             2 tbsp

Salt                                                                                           To taste

Coriander leaves                                                                    To Garnish

Preparation

Wash and peel the potatoes. Cut into cubes and half boil it in salted water. Drain the water and saute the potatoes in salted butter till it turns golden brown.

Saute the paneer (cottage cheese) pieces too in salted butter and keep it aside.

Slice the onions coarsely and boil it in hot water for few minutes and keep it aside to cool. Now grind it with ginger paste or fresh ginger and make an onion - ginger paste.

Keep ready the coconut milk (1 & 1/2 cup grated coconut) i.e both thick n thin (first & second). Mix both in a bowl.

Now take a kadai, heat oil, add cumin seeds and when it crackles add the onion-ginger paste, saute it well till the raw smell goes.

When it is ready, add slit green chillies (you can add more as per your taste).

Then add juicy tomatoes (sliced), saute it till it becomes tender.

Add coriander powder, turmeric powder, vegetable curry powder, garam masala powder and mix it well and saute it well till you get a good aroma of the masalas.

When it is almost ready add white pepper powder, chilli flakes and kasuri methi, stir it well and add water and salt. Let it boil till the gravy thickens. 

Now add the coconut milk and let it boil for few minutes.

Atlast add the sauteed potatoes and paneer to the gravy :-) 

You can adjust salt as per your taste when you saute these veggies. 

Garnish it with fresh Coriander leaves. 

Hope you all will love this recipe . Have it with Ghee rice or Jeera rice :-)

Malai Kofta

 

Malai Kofta

A very rich dish and tasty too.

Ingredients (For the Koftas)

Potatoes                                                                  2 - 3 (boiled, peeled & mashed)

Paneer                                                                                      1/2 cup (grated)

Green chillies                                                                           2 - 3 (chopped)

Coriander leaves                                                                   A bunch (finely chopped)

Parsley leaves (optional)                                                      1/2 cup  (finely chopped)

Black pepper powder                                                                     1/2 - 1 tsp

Garam masala powder                                                                    1/2 tsp

Grated Ginger                                                                                   1 tsp

Salt                                                                                                 To taste

Preparation 

Knead all the above ingredients and make a dough like consistency. If you wish you can add cashewnut, raisins, cheese cubes or anything as per your taste as stuffing inside the kofta.

Make kofta balls and deep fry in oil ( it will be more tasty in olive oil ). You will get crispy balls !

Ingredients (For the Gravy)

Onion                                                                                         3 (finely chopped)

Tomatoes                                                                                  2 (finely chopped)

Cashewnuts                                                                              20 pieces (around)

Fresh grated coconut                                                                        1/2 cup

Chilli powder                                                                                    1 tsp

Garam masala powder                                                                     1/2 tsp

Curd                                                                                         1/2 cup (not sour)

Oil or Ghee                                                                                       4 tbsp

Salt                                                                                                  To taste

Water                                                                                           1 and 1/2 cup

Fresh Cream (optional)                                                                   1/2 cup

Preparation

In a kadai, heat oil or ghee, fry the onions till it turns translucent and grind it with grated coconut and cashewnuts (soaked in water or warm milk).

Fry the paste till the oil releases. (add little oil in the same kadai to fry)

When the oil starts releasing, add salt, chilli powder. Mix them well.

Add tomatoes (chopped) to it and cook till it becomes soft.

Sim the stove and slowly add curd and water. Then add garam masala powder.

Let it boil for two minutes and remove it from the stove.

If you wish to have crispy koftas, add them just before serving or if you want soft ones, then add them a little before.

Garnish it with fresh coriander leaves !

Pour some cream on top of the koftas before serving.. it tastes yummy !!

Thakkali Muringakkai Curry

 

Thakkali Muringakkai Curry

It's a very simple dish and very easy to make with limited vegetables. 

Ingredients

Tomatoes                                                                                          3 (sour)

Drumstick                                                                                             1

Shallots                                                                                                12

Green chillies                                                                               4 (slit into two)

Grated coconut                                                                                   1 cup

Garlic                                                                                                 3 pods

Cumin seeds                                                                                     1/4 tsp

Turmeric powder                                                                               1/2 tsp

Dry red chillies                                                                                     2-3

Coconut oil                                                                                        2 tbsp

Curry leaves                                                                                     A sprig

Preparation

Grind the grated coconut (1/2 of the coconut), garlic, cumin seeds and turmeric powder into a fine paste and keep it aside.

Now take a pan, heat 1/2 tbsp of coconut oil, add 8 shallots, green chillies, drumstick and tomatoes (chopped) to it .

 Saute for a few minutes adding one by one till the onions are translucent.

Then add some water and salt and boil till it is cooked well. 

When it is cooked well add the ground mixture and allow it to boil for few minutes.

Take a pan , heat the balance oil, add dry red chillies, 4 shallots (chopped) and curry leaves and saute it.

Then add it to the boiling gravy.  It's ready !!

 

Fried Potatoes with Panch Phoron

Fried Potatoes with Panch Phoron

Panch Phoron is a spice mixture made of five spices which is used in Indian cuisine. It consists of brown mustard seeds, fenugreek seeds, fennel seeds, nigella seeds and cumin seeds ( kadugu, vendhayam, perinjeerakam, karutha ellu, nalla jeerakam )

Dry roast all the spices and make a powder (not too smooth ).

Now the other ingredients :

Potatoes                                                                                    6 (medium)

Salt                                                                                                To taste

Pepper                                                                                           To taste

Olive oil or vegetable oil                                                                 2-3 tbsp

Butter                                                                                             A Knob

Garlic                                                                                               4-5

Curry leaves                                                                                  A sprig

Preparation

Peel the potatoes and cut into thick slices (almost 1cm ).

Add the potatoes to a pan of boiling salted water and let it boil for 5 minutes.

In a non-stick pan, heat 2 tbsp of oil over a high heat, add curry leaves, crushed garlic and the sliced  potatoes seasoning it with salt and pepper.

Fry it on both sides until it turns light brown colour.

Now sprinkle 1 tbsp of panch phoron and add a tbsp of butter.

Toss and turn the potatoes until it turns golden brown and crispy at the edges.

Serve hot with Lemon rice or just have it !!!

A Gordon Ramsay recipe, made it little bit Indian :-P

Mango and Coconut Ice cream

Mango and Coconut Ice cream

Hi all ! Mango season is back and there are lot of recipes to enjoy the taste of the King of fruits :-) This is a special Mango and Coconut ice cream from Sanjeev kapoor's Khazana ! I tried and it came out well and yummy so wish to share it with you all :-)

Ingredients

Ripe Mangoes                                                                              2 (medium)

Coconut milk                                                                                      1 cup

Milk                                                                                                    1 cup

Corn flour                                                                                          3 tbsp

Sugar                                                                                               1/2 cup

Salt                                                                                                   1/4 tsp

Lemon juice                                                                                       2 tsp

Grated coconut                                                                                 2 tbsp

Egg whites                                                                                           2

Fresh cream                                                                                   1/2 cup

Preparation

Peel the mangoes and make a puree of the pulp adding lemon juice. Keep it aside.

In a sauce pan, mix together the coconut milk and half of the milk.

In the remaining milk add the corn flour, sugar and salt and mix it well.

Add this to the coconut milk mixture and cook on low flame, stirring constantly, until you get a thick custard.

Now to this add the grated coconut, mix it and set aside to cool.

Later add the mango puree to the custard and mix well. Pour it in a bowl, cover it with a lid and place it in a freezer till it is half frozen.

Beat the egg whites till soft peaks are formed.

Beat the cream well.

Now transfer the mango mixture to another bowl, add the beaten egg whites and mix it well until smooth.
Add the beaten cream and mix well.

Freeze the mango mixture for three hours. Remove from the freezer after three hours and beat again till it becomes more smooth.

Back to freezer until well frozen. Your yummy Mango and Coconut ice cream is ready :-)

I had it with Chocolate sauce :-P

Fragrant Chicken,Coriander,Coconut curry

Fragrant Chicken,Coriander,Coconut curry

 

Ingredients

Chicken                                                                                    6-8 pieces

Coconut milk                                                                                2 cups

Coriander                                                                                   A Bunch

Ginger                                                                                     A small piece

Green chillies                                                                                3-4

Garlic                                                                                    6 cloves (large)

Onion                                                                                     1 (medium)

Cinnamon                                                                                1 big piece

Cloves                                                                                             3

Coriander powder                                                                  1& 1/2 tsp

Cumin powder                                                                       1 & 1/2 tsp

Garam masala powder                                                                1 tsp

Pepper powder                                                                     1 & 1/2 tsp

Tamarind paste                                                                            1 tsp

Oil                                                                                              3 tbsp

Salt                                                                                          To taste 

Preparation

Wash and clean the chicken ( thighs or drumsticks or you can also use big boneless pieces with drumsticks).

Heat oil and brown the chicken pieces well (spread some salt over it) on both sides.

By the time wash and clean the coriander leaves and stalks . Grind it with coconut milk ( i have used 3/4 coconut ).

I used the thick coconut milk and thin milk for 2 cups . You can make it with 2 cups of thick coconut milk too.

Make a paste of ginger, garlic and green chillies.

Now remove the brown chicken from the oil. 

In the same oil, add cinnamon, cloves and onion. Saute it well till the onions become golden brown.

Add the ginger-garlic-green chillies paste to it and cook till most of the liquid is evaporated.

Add the chicken, masala powders, mix it well. Now add the coconut paste, salt, cover with a lid  and allow it to boil for 35-40 minutes till the chicken is cooked well. Remove the lid halfway through cooking so the sauce can thicken. 

When the chicken is cooked, add the tamarind paste. If the gravy is too thick, add 1/4 cup of water.Remove it from flame.

Garnish it with coriander leaves.  

Unnakkaya - Banana Rolls

Unnakkaya - Banana Rolls

 

This is a Malabar snack, made specially for Ramadan :-)

 

Ingredients

Nendran Bananas                                                                                2

Grated Coconut                                                                            1/2 coconut

Sugar                                                                                             As required

Cardamom ( crushed )                                                                        3-4

Cashewnuts                                                                                        6-8

Raisins                                                                                                6-8

Ghee                                                                                                2 tbsp

Oil                                                                                                  For frying

Preparation

In a kadai, heat ghee, add cashewnuts, raisins and grated coconut, saute it for sometime till it turns golden brown. Then add sugar, cardamom powder and stir for few more minutes. Keep it aside.

Boil the bananas (steam) , remove the black specks and mash it well.

Now apply some ghee in your palm and take a lemon-sized mashed banana, press it and fill 1 tbsp of the coconut mixture, slowly join the edges and make it a oval shape or banana shape.

Fry it in oil, turning on all sides till you get a golden brown colour in a medium flame.

Unnakkaya is ready :-)  I love that coconut mixture inside :-P

 A simple, tasty and healthy evening snack !!

Apple Appam In Chocolate Milk

Apple Appam In Chocolate Milk

Ingredients

Red apple                                                                                   1 (big )

Egg                                                                                                2

All purpose flour                                                                          2 tbsp
Cardamom powder                                                                      1 tsp

Sugar                                                                                      As required

Ghee                                                                                            2 tbsp

Milk                                                                                            1/2 cup

Chocolates                                                                              3-4 cubes

Preparation 

Wash and peel the skin off and grate the apple.

Take a kadai, add ghee and the grated apple. Saute it till you get a golden brown colour. 

You can add sugar if the apples are not much sweet.

Now in a bowl add eggs, beat well, add flour, 2 tbsp of water, sugar and the apple mixture. Blend them well without lumps.

Take a appachatty

Add 1 tsp of ghee to each moulds,  pour 1 tbsp of batter into each one.

Turn both sides till it becomes light brown colour.

Take a kadai, add milk and chocolates, mix it well till the chocolate melts and you get a chocolate milk :-) Let it cool for sometime. ( don make it too loose )

Pour it on each appams and allow it to cool .. Keep it in fridge for half an hour.

Its really yummy when you bite the appam , you will get the taste of apple inside and the chocolate milk outside :-)