Mutton Fry/Poriyal

What do you need

Mutton : 2 lbs ( boneless ,cut in cubes)
Small Onions : 20 no.s
Curry leaves  : a few
Red chilli powder  : 2 tsp
Jeera powder  : 1 tsp
Perunjeeragam : 1 tsp
Turmeric powder  :1/4 tsp
Pepper powder : 2 tsp
Oil : 3 tbsp
Cashews : a few ( fired) (optional)

To cook mutton  : 

Ginger garlic paste  : 2 tsp
Red chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Salt  : as needed


How you will make it

Mix  mutton along with turmeric powder, red chilli powder, ginger garlic paste and salt.Add a little water and pressure cook it until it's cooked tender. Note : I usually pressure cook all mutton pieces (both boneless and with bones )together and separate them for two different dishes.In this case I separated bone less  pieces for mutton fry and rest for a mutton gravy.

In a pan , heat oil and  saute perunjeeragam and  sliced small onion, curry leaves. Saute until onions are soft .Now add turmeric powder, red chilli powder , jeera powder and salt.Saute until raw smell is gone and add mutton pieces .Fry these on medium heat  until everything comes together and mutton pieces turn into brownish color. Finally add pepper powder and saute altogether.Switch off the heat and serve hot with rice/roti.

You can add fried cashews to make it extra special.

                                    

Mutton Soup

Most preferred soup at home on a gloomy day especially in october :)

What you need

Mutton - 1/2 lbs ( with bones)
Onion - 1 small ( sliced thin)
Green chillies - 2-3 ( slit)
Ginger-garlic - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilli powder - 2 tsp
Pepper powder - 1/4 tsp
Fennel powder - 1/4 tsp
Curry leaves - a few
Oil - 2 tbsp
Salt - as needed

Water - 3 cups

How you will make it

Clean mutton pieces and marinate it with ginger-garlic paste ,salt, turmeric,coriander and red chilli powder.After 20 minutes or so, pressure cook the marinated meat with 3 cups water.Let it go 3-4 whistle under medium low flame.Switch off the heat and  let it slightly cool down.

In another pan, heat oil and saute sliced onions and once they are slighly golden brown , add the meat with its water.Add in the fennel powder and pepper powder.Adjust the salt again if needed at this point.
Let it boil for about 5 minutes on medium high flame.Serve it hot .

I personally don't like extra garnishing on the soup other than the curry leaves.But you can add chopped coriander leaves or mint leaves if you prefer.

Note : 
>> Try dry roasting fennel seeds and peppercorns before grinding to a powder for that special nutty flavour.
>>I prefer small onions instead of big onion.But I was out of it this time around.

>>You can add in chopped in tomato if you are in for that slighly tangy flavour.

Mutton Pepper fry

This weekend went pretty well.I had participated in the local expo for handcrafted/handmade items over the weekend.Went pretty well and sold almost all my pieces.Got order for some the pieces aswell..:D.Felt so happy that my hard work was appreciated.You can view some of my collections at Beyond The Beads.Secondly, had attended a pool party afterwards and won a prize..yippe.. and the the day ended with great food and friends.Sunday was a lazy day with a bit of shopping and leftover food.Anyways ,now to the point, this mutton recipe again shared by my dear friend S.This spicy dish has all the good things to impress someone who loves spicy food..:D


Ingredients

Mutton - 2lbs
Small onion - 1 bag ( 1 cup sliced)
Onion - 1 (sliced)
Pepper - 1 1/2 tbsp
Coriander - cumin powder - 2 tsp
Turmeric powder - 1/2tsp
Garam masala powder - 1 tsp
Garlic - 6 cloves (minced)
Ginger - 1 inch piece (minced)
Coconut oil - 2tbsp
Curry leaves - as needed
Salt - as needed

Method

Mix mutton,sliced onion,ginger, garlic,salt,turmeric,garam masala,coriander - cumin powder and pepper very well.Pressure cook this with 1/2 cup water for 3 whistles.In a heavy bottomed pan, heat coconut oil.Saute small onion and curry leaves.Add cooked mutton mixture to this.Cook till the gravy is almost dry.Serve hot with rice or roti.

Mutton Biryani II

This yet another delicious n' mouthwatering mutton biryani recipe which i got from my sweet cousin sis.Was really worth all the work and wait..:)).Do enjoy this dish on a weekend , so that you could have as much as you like and take proper rest...D.
This is my entry for LakshmiK of Veggiecuisine's RCI - Tamilnadu Cuisine

Ingredients

Basmati - 2-3 cups
Mutton - 2lbs
Ginger garlic paste- 2 tbsp
Onion - 1
Small onion - 12-13
Green chillies -8
Tomatoes - 1
Coconut milk - 2 cup (made with 2 cups of water + 2tbsp of Maggie's Coconut milk powder)
Curd / plain yogurt - 2tsp
Lime juice - 1/2tsp
Oil - as needed
Ghee - as needed

Dry fry and powder the following

Cinnamon - 1 inch
Cloves -4
Cardamom - 2
Pepper corns -1/2tsp
Jeera - 1/2tsp
Fenel seeds - 1tsp
Kaskas/Poppy seeds - 1tsMethod
Put 1tsp of oil,1 tsp ghee in a hot pressure cooker.Once the oil+ghee mix hot enough, add biryani leaf,star spice(optional), chopped onions, chopped small onion and green chillies.Fry till onions are slightly browned.Then add gg paste, powdered masala and tomatoes.Fry till tomatoes are almost cooked.Now add the mutton and 1/2 of the coconut milk and curd.Cook it till mutton is 3/4 done (About 4-5 whistles).Now add the remaining coconut milk and washed rice,chilli powder,salt and lime juice.Cook it one medium flame for about 8 min.s or cook it for upto 1 whistle and switch off the heat.Open the pressure cooker only after all pressure is gone.Enjoy this delicious biryani with raita and boiled egg.

Only 2 cups of liquid , in this case coconut milk is required for upto 3 cups of rice, as mutton releases its own juice.Feel free to adjust the amout of liquid as per your measurement.

Mutton vindaloo

Mutton vindaloo, another one my fav. , which i order on my most visits to the restaurants.This is my first time to re create this dish at home and came out very well.

Ingredients

Mutton -250 gms
Potatoes - 100 gms
Tomato puree - 75 ml
Cardamom - 2
Cloves - 2
Cinnamon - a small piece
Onion - 1
Oil - as needed

For grinding

Ginger - a small piece
Garlic - a few
Red chillies - 2
Cumin - a pinch
Cinnamon - a small piece
Vinegar - 20 ml

Coriander leaves - for garnishing

Method

In a pan heat 1tsp of oil and fry chopped onion well.Cool it and grind it into fine paste.Grind all the other ingredients listed under "For grinding".Apply this paste over the cleaned mutton and keep it aside.In a pan heat oil,add cardamom, cloves and cinnamon.Now add grounded onion and saute for few min.s.Now add mutton and fry.add water if needed.when mutton is 3/4 th done, add prepared potatoes and cook.add tomato puree and salt.Heat until both meat and potatoes are cooked well.Serve hot with rice/roti.

Meat samosas and a MEME

Monthly Blog Patrolling,a blog event by Coffee which is exciting and interesting and a very nice way to thank our fellow foodies by cooking one of their recipes.This time MBP's theme is finger foods.So i decided to try out Shaheen of Malabar spices 's Meat samosas.Thanks Shaheen for sharing this delicious recipe and other authentic kerala recipes like pathiri,puttu etc..i can go on n' on about her delicious recipes.There are only few number of blogs that are dedicated to share these authentic, traditional kerala recipes and i bet shaheen's is one of the top ones.On another note, her contribution to Daily tiffin is amazing and very helpful.


I had added one boiled potato to the meat filling for extra quantity, which didn't affect the taste.I had used store brought chinese vegetable roll pastry sheets.Here is how i made samosa wrappers.Working on one sheet at a time, fold it diagonally to make a triangle.Seal all the edges using your fingers dipped in water.Then again fold once, to form a triangel and seal the edges.Finally place a tbsp of filling in the sheet and again fold to form a trinagle.Make sure all the edges are closed properly.Deep fry them.






Tips: While working with these pastry, always cover them with damp paper towel to keep them from drying out.And cover prepared samosas also with damp paper towel before deep frying.


5 Things Most people Don't Know About Me


Saneepa had tagged me for this meme.First thanks to sandeepa for this, i enjoyed writing it.I am basically a very open person, like blah..blah..person.You will notice that when you first meet me :D.So i did my best to come up with five things that people don't know about me (people close to me know some of these things ).

1.I am crazy with my bedtime rituals.I am afraid of dark and i won't sleep on one end.Still i am sleeping on H on side and Lil' one's crib on other side.i need a small night light and radio on while going to sleep.thank god, h and lil' one got used to it.Now lil' one wakes up as soon as the radio is off...so we hear the news all night long.I say three prayers before going to bed which roughly takes about 20 minutes.I have a strong feeling that the next day won't be good if i don't say those prayers.

2.Whenever i am watching my fav. show on tv, watch with my mouth half open..(full open if the show is very interesting,particularly most of the L&O , CSI shows).I can't hear anybody calling me if i am infront of the tv.

3.I hate doing laundry.Especially folding clothes.Every week when my mom calls me, the first que. she asks me is "so did you do laundry this week?".she know how much i hate it.Nowadays H makes sure i do it once a week atleast..:)).

4.I go crazy if i can't find something.Crazy means very crazy..the whole house will be turned upside down..Especially the TV remotes and Lil' one is very good at hiding those.Today he had hidden H's watch, and deperately searching for it till now.He loves that tv ad (for an insurance company i guess) where a kid flushes her dad's watch and says "uh..oh..".If that's the case..:(((

5.Last but not least, i speak lil bit (?) loud..H complains that his hearing ability had gone considerably down during this 5 years of marriage.People close to me can find me by my voice in a big crowd..:)).Got even published in a malayalam newspaper called malayala manorama for screaming n' making halla for college election.Parents got know about it through uncle who saw the paper, but couldn't do anything to me except for calling me over the phone and yelling.'coz by the time it got published, i was long gone for engineering college..:))
I tag Usha and Lakshmik.

Mutton thoran

Ingredients

Mutton -1lb (boneless, cut into bite sized pieces)
Small onions - 1 cup (sliced)
Ginger garlic paste - 1tbsp
Chilli powder -2tsp
Dania powder - 1tsp
Turmeric powder - 1/2tsp
Garam masala powder - 1/2tsp
Mustard seeds - 1tsp
Curry leaves - as needed
Oil - 2tbsp
salt- as needed

For grinding (into a coarse paste)

Coconut -1/4cup
Jeera - 1tsp
curry leaves - as needed

Method

Cut mutton into bite sized pieces and clean them.Mix mutton with all the powders,salt and gg paste.Pressure cook it with just enough water for abt 4 whistles.In a pan, heat oil and fry mustard seeds, curry leaves and sliced small onions.Fry well till they are golden brown.Now Pour the cooked mutton with the juice in to this pan and cook it till the juice is completely evaporated.finally add the coconut paste and cook it till the raw smell disappears and mutton is well cooked.Serve hot with rice.

P.S : As you can see my mutton thoran has little bit gravy, as we like it that way.In traditional mutton thoran,there won't be any gravy at all.
The more shallots/small onions used, the more tasty this dish is...








Just finished knitting this sofy blanky for my friend who is expecting her baby this month...

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.

Green chilli - Mutton fry

Simple but Delicious mutton recipe...

Ingredients

Mutton - 1/2 lbs ( boneless and cut into small bite size pieces)
Onion - 1/2 of big sized one (chopped fine)
Green chillies - 5 (chopped fine)
Jeera - 1/2tsp
Turmeric powder - 1/2tsp
Oil - as needed
coriander leaves - for garnishing

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 and fry jeera, onion and green chillies.Now add mutton pieces, salt and turmeric powder.Mix well and add just enough water.Pressure cook this for 2 whistles.After the pressure goes down, open the cooker and cook till almost all the gravy is evaporated and mutton is almost dry.Garnish with chopped coriander leaves.Serve hot with rice/roti.Believe me, with this much less ingredients, this dish tastes superb...

Festive lunch

I made this for diwali day,didn't get time to post it.Better late than never right?...so here it is..Got this recipe off of a magazine clipping given by my cousin.On my last visit to india, she gave me all her magazine recipe clippings to me.Thanks to her, i have tried almost everything on that clippings,very good collection of recipes.

Mutton varuval

Ingredients

Mutton - 1/4 kilo ( diced into smal cubes)
Onion - 150g fine chopped
Tomatoes - 150 finely chopped
Ginger - 1 piece finely chopped
Garlic - 4 pods finely chopped
Green chillies -2 finely chopped
Chilli powder - 1tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2tsp
Red chillies - 4
Curry leaves - as needed
Pepper powder - as needed
Oil -as needed

Method

Mix mutton, onion, tomatoes, green chillies, ginger,garlic,curry leaves,chilli powder,coriander powder, turmeric powder, curry leaves and salt together.Add a glass of water.Pressure cook for abt 3 whistles.After 3 whistle , simmer the heat and cook for another 5 mintues.Now switch off the heat.In a heavy bottomed pan, heat oil and fry red chillies and curry leaves.Add the mutton gravy into this and fry till it is almost dry.Finally sprinkle pepper powder.


Mutton kuzhambu

Ingredients

Mutton - 2lbs
Onion - 2 (finely chopped)
Green chillies -2 (slit)
Ginger garlic paste - 1tbsp
Chilli powder - 2tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp
Coconut - 1/4 cup
Perunjeera - 1tsp
Cloves - 2
Cardamom - 2
Cinnamon - 1 piece
Oil+ghee - 1tbsp
Curry leaves - as needed

Method

In a pressure cooker, heat oil+ghee and fry cloves,cardamom and cinnamon.Add chopped onion to it and fry till they are golden brown.Add green chillies and curry leaves for some more min.s.Add gg paste and fry till the raw smell goes.Now add chilli, coriander, turmeric powders and finally add the mutton.Fry for abt 2-3 min.s and add salt and little water.Pressure cook for abt 5-6 whistles( this depends upon u'r cooker).In the mean time grind coconut and perunjeeragam with little water into a fine paste.After 5-6 whistles , switch off the stove.After the pressure is fully gone, open the cooker.Add coconut paste to the mutton and cook for another 10 minutes.Serve hot with rice/idly/roti.



Pal payasam


Ingredients

Milk - 4 cup
Basamati rice - 1/2 cup
Sugar - 1 1/2 cup
Ghee - 1tbsp
Cardamom powder - 1/2tsp
Cashews - 5-6


Method

Boil milk well and add rice to it.In low heat,keep stirring till rice is done.
Keep stirring until the rice is well cooked and milk is starting to evaporate and add sugar at this point.Boil for another 10 minutes and swtich off the stove.Now add cardamom powder.In a pan , heat ghee and fry cashews till golden brown and pour that into the payasam.Serve it hot or cold.

Mutton biryani

I had tried many recipes with mutton before but never tried mutton biryani.This weekend had tried just that, to my luck, it came out ok...It's always a mystery how a biryani will come out, everyone will have concerns about the rice getting overcooked or undercooked..I am sure that most of you will agree on this.anyways this time I was very lucky and everything came out just fine.

Mutton Biryani

Ingredients

Basmati rice - 2 and 1/2 cup
Ginger-Garlic paste - 1 tbsp
Onion - 2 chopped fine
Chilly powder - 3 tbsp
Dania powder - 1tbsp
Turmeric powder - 1/2 tbsp
Green chillies-3 slit
Curd-2tbsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Whole garam masalas


For Garnishing
Onion - 1 sliced fine and fried till very brown
Cashews - 10 fried



Clean mutton and marinate it with turmeric powder,curd,salt,garlic-ginger paste for abt 1 hr.Soak Basmati rice for abt 30 min.s.Heat pressure cokker and pour oil.When the oil is hot, fry the whole garam masalas and onion.When the onion is golden brown add chilly,dania powders and mint,coriander leaves.Finally add the marinated meat and mix very well.Add just enough water, not too much.Pressure cook the meat for about 4 whistles.Switch off the stove and let the pressure go down.Now open the cooker and add the drained rice.I had added just 2 and 1/2 cups of water 'coz there was enough water already in the cooked masala.Add salt and pressure cook again for 2 whistles...After the whistles, let the pressure go down again and open the cooker.With a spatula, slighlty start transfering the biryani to a platter without mushing the rice down.Garnish with fried onion and cashew nuts.Serve it with raita and pappadam.Enjoy..

you can add tomatoes and coconut milk in this recipe.Beware my recipe is very spicy so adjust the spices according to you.