Thursday, December 21, 2006

Aappam with Mutton Kuruma and Thengai pal

It's that time of the year, where the year comes to end with a glory.When you hit the road, you could see the decorative lights on the houses each competing with other.It's festive mood everywhere, the malls, the neighbours.So why not carry that into your own kitchen ..right?.so when Nandita from saffron trail announced theme for WBB#8 as Christmas Special and when Ashwini from Food for Thought announced theme for JIHVA as Coconut, what else do you want to put yourself in the festive mood.Coconut plays an important role in all our festive cooking, like in sweets, payasams, biryani, non- veg recipes etc..you could go on like that.Though we don't celebrate Christmas traditional way, we used to cook special items on just to get in the festive mood.Came to know through friends that Appam and mutton stew is the special Christmas breakfast in kerala.Well, Aappam happens to be our fav. breakfast item in the house.The only difference is that we don't make mutton stew, we make mutton kuruma and thengai pal to go with aappam.

Since we will be out of town for this christmas weekend, i made this dishes last sunday.This is my entry for JIHVA,WBB#8 and for VCC Q4 0 FAHC





For Aappam recipe check here


Mutton Kuruma

Ingredients

Mutton - 1 1/2lbs
Onion - 2 (chopped fine)
Ginger garlic paste - 1tbsp
Red chilli powder - 3tsp
Dania powder - 1 1/2tsp
Tumeric powder - 1/2tsp
Garam masala - 1tsp
Green chillies - 2 (slit)
Coconut - 3tbsp
Curry leaves - as needed
Oil -as needed

Method

Clean mutton three times well in the water and use little bit of turmeric powder while cleaning the third time.In a pressure cooker heat oil.Fry chopped onion, green chillies and curry leaves.Fry till onions are almost brown.Now add gg paste and fry till the raw smell goes.Now add chilli,dania,turmeric and garam masala powders.Fry and then add mutton pieces and salt to it.Fry for abt 2-3 min.s and add enough water just to cover the mutton pieces.Pressure cook these for 3 whistles.After that switch off the heat and let the pressure go away.In the mean time, grind coconut into a smooth paste.Switch on the heat to medium level and add the grounded coconut paste to mutton.Let boil nicely and switch it off.Serve hot with rice/roti/idly/aappam etc.










Thengai pal

Ingredients

Coconut milk - 1/4 can
Sugar - as needed
Cardamom - 2
Water - as needed

Method


Mix coconut milk,water,sugar and cardamoms well.(Add just enough water).Slightly warm it in low flame.Careful not to boil it, just warm it.serve it with Aappam.I used canned coconut milk.You can also extract coconut milk freshly.





10 comments:

Asha said...

Mahesh! I am literally drooling over your Mutton Kuruma.Man, it's delicious.Photos are excellent! Great entries for both.Can't wait until VKN comes out with the book!

Thanks and have a great weekend.

Maheswari said...

Hey Asha...that was fast...
You too have a great vacation..

Ashwini said...

That is totally drool worthy Maheshwari. Thanks so much for participating in JFI.
See you at the round up. Happy Holidays.

indosungod said...

Maheswari, the aappam and Mutton Kurma look delicious. The white fluffly aappam WOW.

Happy Holidays!

Shaheen said...

Absolutely yummy looking dish!!Wish u and ur family a very hapy holiday!HAPPY NEW YEAR!

Anonymous said...

Lovely blog.I just got here via my dhaba.Since you are an avid cook,and you seem to live in a place with brutal winter,I guess you'd be the right person to ask this q.

How do you get your idli/dosa batter to ferment?As suggested by a few blogs i did try a couple of tricks.But doesnt seem to work.Does it work for you at all?

Thanks a lot.Happy holidays.

Priya

Maheswari said...

Thanks Ashwini,Indo,shaheen and priya..

Priya, i usually place the batter in the conventional oven for overnight with oven light on.This is still working for me.

Revathi said...

Wow
aapam mutton kurma !! Reminds me of deepavali - happy new year !!

Shella said...

Hi Maheshwari

This again is a very different combo with appam.

But tell me, how would you eat the paal. Would you pour it over the appam along with the kurma??

devi srini said...

hi maheswari....

you cooking reflects yourself..
everything has a pinch of perfection as a topping in your food. You can feel that when you go through the recipes.. Good job!

well i came to visit your site to search for a stuffed chappathi..I have an idea with a few.. thanks to you!!

in exchange of that i want to share a sweet recipe and a party blast recipe with you!

my grandmother in kerala used to make me when ever i used to visit her.

Thengai paal bread

pure milk from 1 coconut
( freshly prepared on the day)
( frozen coconut can yield same taste when blended with 1/2 cup hot water and strained)

dont dilute after you have collected the pure milk completely.

add 1/2 cup sugar and 3 cardamoms together finely. add it to the pure milk.

dip in freshly baked thin sliced challah bread/ sandwich bread in the milk and serve immediately. trust me you will enjoy it.
kids will have a great breakfast too!

prawn pakoda( party blast)

500 gms shrimps( shelled/deveined)

dont buy precooked ones as this recipe calls for fresh /frozen shrimps.but not precooked.

100% stink free method to clean seafood:

1/2 tsp turmeric powder
2 tbsp coconut oil
3-4 curry leaves
1/2 tsp pepper powder
1 tsp salt
1 tbsp lime juice

after getting your seafood from the store bring it to room temp if it is frozen or straight away add these ingredients and soak it for 15 mins.
dont wash your seafood before add ing this mix since water will never let these natural ingredients to do their work.

now after 15 mins. wash your seafood with cold water / luke warm water and add your required masala for the recipe.


my recipe is..


500 gms shrimp
besan flour-1/2 cup
salt-1 tsp
pepper-1 tsp
chilly powder-1 tsp
turmeric powder-1/2tsp
asafoetida- a pinch
rice flour-1 tbsp

now make a medium batter( like for bajji and pakoda) with the following ingredients . dip the prawns in the batter and fry for 2 mins each / till golden brown.
serves as many guests you have!

quick and snappy ,tastes very nice too. it is a great combo for a fish curry/ puli kuzhambu!
or serve it plain with ketchup!!

enjoy it with your family!!

BON APPETITE!!

happy thanksgiving..from another kitchen mate in bloomington IL
to you!!

devi srini