Mutton curry chettinad sytle
Description: Mutton curry
Cuisine: Chettinad Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1kg
Onions (big) 2(sliced)
Oil 3tbsp
Shallots 10no’s
Curry leaves few
Red chilies 5no’s
Peppercorns 1tsp
Turmeric pwd 1/2tsp
Whole coriander 2tbsp
Jeera 1 tsp
Ginger garlic paste 2tsp
Aniseeds 1tsp
Tomatoes 5no’s
Tamarind (size of a coin) little
Coconut (grated) 1 cup
Procedure:
1. Take a frying pan add some oil: when hot add coconut and curry leaves.
2. Sauté for few mnts, when slightly brown add shallots.
3. Fry for some more time until the shallots are nice and pinkish brown.
4. Remove from the pan and keep aside.
5. In the same pan add 1tsp of oil and sauté whole coriander seeds, red chillies, aniseeds, jeera, peppercorns and tomatoes.
6. After the above sautéed ingredients are cool put in a mixer jar and grind.
7. After the spices are ground coarsely add the coconut and shallots along with the mixer and grind once again to a coarsely ground paste.
8. Now in pressure cooker add the rest of the oil and heat it.
9. Add few mustard seeds and curry leaves and splutter and fry the sliced onions.
10. Now add the mutton as well and sauté for 5 mnts.
11. Add the grinded masala and sauté for another 3 mnts.
12. When the raw smell is gone add 2 cups of water and close the lid.
13. Pressure cook for 2 whistles; the mutton curry is ready.
Fry mustard seeds curry leaves and sliced coconut along with cut red chilies and season the curry for further taste.
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Mutton curry with Tamarind
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1kg
Oil 2tbsp
Shallots (diced) 20no’s
Curry leaves few
Chili pwd 2tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Cumin seeds 1 tsp (fried and powdered without oil)
Fenugreek seeds 1tsp (fried and powdered without oil)
Tomatoes (sliced) 4no’s
Tamarind (juice) 1cup
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Procedure:
1. Take a pressure pan add oil and let it get heated.
2. When hot add mustard seeds and the cut shallots.
3. Sauté well until the shallots are pink now add the tomatoes.
4. Let the tomatoes get cooked properly.
5. Add coriander, turmeric and chili powder along with little salt.
6. Add a little water if there is no water let the raw smell go.
7. Add the powdered fenugreek and cumin seeds along with tamarind water.
8. The tamarind juice should be thick.
9. Let the whole masala get mixed with the tamarind juice.
10. Now add the mutton and coriander leaves; sauté for 3 mnts.
11. Add the grinded coconut and mix all the ingredients well.
12. If the curry is too thick add 1 cup of water and cover the lid.
13. Pressure cook for 2 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton curry with Beetroot
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Description: Mutton curry
Cuisine: Chettinad Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1kg
Onions (big) 2(sliced)
Oil 3tbsp
Shallots 10no’s
Curry leaves few
Red chilies 5no’s
Peppercorns 1tsp
Turmeric pwd 1/2tsp
Whole coriander 2tbsp
Jeera 1 tsp
Ginger garlic paste 2tsp
Aniseeds 1tsp
Tomatoes 5no’s
Tamarind (size of a coin) little
Coconut (grated) 1 cup
Procedure:
1. Take a frying pan add some oil: when hot add coconut and curry leaves.
2. Sauté for few mnts, when slightly brown add shallots.
3. Fry for some more time until the shallots are nice and pinkish brown.
4. Remove from the pan and keep aside.
5. In the same pan add 1tsp of oil and sauté whole coriander seeds, red chillies, aniseeds, jeera, peppercorns and tomatoes.
6. After the above sautéed ingredients are cool put in a mixer jar and grind.
7. After the spices are ground coarsely add the coconut and shallots along with the mixer and grind once again to a coarsely ground paste.
8. Now in pressure cooker add the rest of the oil and heat it.
9. Add few mustard seeds and curry leaves and splutter and fry the sliced onions.
10. Now add the mutton as well and sauté for 5 mnts.
11. Add the grinded masala and sauté for another 3 mnts.
12. When the raw smell is gone add 2 cups of water and close the lid.
13. Pressure cook for 2 whistles; the mutton curry is ready.
Fry mustard seeds curry leaves and sliced coconut along with cut red chilies and season the curry for further taste.
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Mutton curry with Tamarind
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1kg
Oil 2tbsp
Shallots (diced) 20no’s
Curry leaves few
Chili pwd 2tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Cumin seeds 1 tsp (fried and powdered without oil)
Fenugreek seeds 1tsp (fried and powdered without oil)
Tomatoes (sliced) 4no’s
Tamarind (juice) 1cup
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Procedure:
1. Take a pressure pan add oil and let it get heated.
2. When hot add mustard seeds and the cut shallots.
3. Sauté well until the shallots are pink now add the tomatoes.
4. Let the tomatoes get cooked properly.
5. Add coriander, turmeric and chili powder along with little salt.
6. Add a little water if there is no water let the raw smell go.
7. Add the powdered fenugreek and cumin seeds along with tamarind water.
8. The tamarind juice should be thick.
9. Let the whole masala get mixed with the tamarind juice.
10. Now add the mutton and coriander leaves; sauté for 3 mnts.
11. Add the grinded coconut and mix all the ingredients well.
12. If the curry is too thick add 1 cup of water and cover the lid.
13. Pressure cook for 2 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton curry with Beetroot
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Beetroot (diced medium) 2no’s
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the diced beetroot and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with Cauliflower
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Cauliflower (diced medium) 2no’s
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Garam masala 1tsp
Aniseeds (paste) 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt and aniseeds paste.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the diced cauliflower and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti or naan or roomaliroti.
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Mutton Curry with Radish
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Radish (cut round) 2no’s (medium thickness)
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut radish and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with French Beans
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
French beans(cut 2 inch long) 1 cup
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut beans and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with Drumstick
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Shallots (paste) 8no’s
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Drumstick (cut 3 inch long) 2no’s
Potato (diced into 6 pieces each) 2no’s
Brinjal (sliced) 2no’s
Tomatoes (sliced) 4no’s
Tamarind juice 2tsp
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic and shallot paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut drumstick, brinjal and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 1whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with yam
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Shallots (paste) 8no’s
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Yam (cut 2 inch long) 2no’s(egg plant)
Potato (diced into 6 pieces each) 2no’s
Brinjal (sliced) 2no’s
Tomatoes (sliced) 4no’s
Tamarind juice 1tsp
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic and shallot paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut yam, brinjal and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 1whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Chili Chicken Tikka
Description: Chicken
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Chicken 500gms
Curds 1cup
Red color 1tsp
Green chili 6no’s
Curry leaves few
Oil 2tbsp
Chili pwd 2tbsp
Pepper pwd ½ tsp
Ginger garlic paste 2tbsp
Garam masala (s) a pinch
Turmeric pwd a pinch
Procedure:
1. Marinate the chicken pieces with curds, chili pwd, pepper pwd, garam masala turmeric pwd, salt red color and ginger garlic paste.
2. The marinated chicken should be kept in the fridge over night.
3. In a non stick frying pan add oil and add the marinated chicken with slit green chilies.
4. Fry for about 7mnts. Remove from oil.
Now fry curry leaves in the same oil and sprinkle over the chicken.
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Mutton ka Dhalcha
Description: kaddu and mutton ka dhalcha
Cuisine: Hyderabadi Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1kg
Chic pea (channa dhal) 2cups
White Pumpkin (diced medium) 2cups
Oil 3tbsp
Ginger garlic paste 1tbsp
Curry leaves few
Tamarind (juice) ¼ cup
Onions 2no’s
Green chili 5no’s
Tomato 6no’s
Chili pwd 2tsp
Turmeric pwd 1/2tsp
Coriander pwd 2tsp
Coriander leaves ½ cup
Cinnamon 4no’s
Cardamom 4no’s
Clove 4no’s
Jaggery 2tsp
Salt to taste
Shajeera 1tsp (grounded)
Coconut (grounded) ½ cup
Procedure:
1. In a pressure pan boil the channa dhal mash it properly into a paste.
2. Add the tamarind water and keep the broth aside.
3. Transfer the ingredients to another vessel.
4. In the same pressure cooker add oil.
5. When hot add onions and sauté; when brown add ginger garlic paste and green chilies and mutton.
6. To this add the cinnamon clove and cardamom and shajeera paste.
7. Add the curry leaves as well and sauté for 1 mnt.
8. Now add the chili pwd, coriander pwd, turmeric and salt and sauté well.
9. Cover the cooker and boil for 2 whistles.
10. Now add the tomatoes and the bottle gourd.
11. Add the broth of channa dhal to the mixture.
12. Now add the jaggery and coriander leaves.
13. Boil for 5mnts.
Serve with Biryani or white rice.
Serve with Biryani or white rice.
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Minced meat with peas and methi
Description: Minced meat chackna
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Beetroot (diced medium) 2no’s
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the diced beetroot and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with Cauliflower
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Cauliflower (diced medium) 2no’s
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Garam masala 1tsp
Aniseeds (paste) 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt and aniseeds paste.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the diced cauliflower and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti or naan or roomaliroti.
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Mutton Curry with Radish
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Radish (cut round) 2no’s (medium thickness)
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut radish and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with French Beans
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
French beans(cut 2 inch long) 1 cup
Potato (diced into 6 pieces each) 2no’s
Tomatoes (sliced) 4no’s
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut beans and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 3 whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with Drumstick
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Shallots (paste) 8no’s
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Drumstick (cut 3 inch long) 2no’s
Potato (diced into 6 pieces each) 2no’s
Brinjal (sliced) 2no’s
Tomatoes (sliced) 4no’s
Tamarind juice 2tsp
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic and shallot paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut drumstick, brinjal and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 1whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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Mutton Curry with yam
Description: Mutton curry
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1/2kg
Cardamom 2no’s
Cinnamon 1stick
Cloves 3no’s
Oil 2tbsp
Shallots (paste) 8no’s
Onions (sliced) 1no’s
Chili pwd 1tsp
Coriander pwd 2tsp
Turmeric pwd 1/2tsp
Yam (cut 2 inch long) 2no’s(egg plant)
Potato (diced into 6 pieces each) 2no’s
Brinjal (sliced) 2no’s
Tomatoes (sliced) 4no’s
Tamarind juice 1tsp
Coconut (grinded) 1 cup
Coriander leaves (chopped) 1/4 cup
Salt to taste
Ginger garlic paste 2tbsp
Garam masala 1tsp
Procedure:
1. Take a pressure pan adds oil and let it get heated, add the whole garam masala.
2. When hot add onions and sauté until golden brown.
3. Add ginger garlic and shallot paste and fry till the raw smell goes off.
3. Add the tomatoes; Let the tomatoes get cooked properly.
4. Add coriander, turmeric and chili powder along with little salt.
5. Now add the mutton and coriander leaves; sauté for 3 mnts.
6. Add the cut yam, brinjal and potato and sauté for another 3 mnts.
7. Add the grinded coconut and mix all the ingredients well.
8. Add 1 cup of water and cover the lid.
9. Pressure cook for 1whistles.
Your mutton curry is ready to serve with hot rice or chapatti.
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-----------------------------------------Chili Chicken Tikka
Description: Chicken
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Chicken 500gms
Curds 1cup
Red color 1tsp
Green chili 6no’s
Curry leaves few
Oil 2tbsp
Chili pwd 2tbsp
Pepper pwd ½ tsp
Ginger garlic paste 2tbsp
Garam masala (s) a pinch
Turmeric pwd a pinch
Procedure:
1. Marinate the chicken pieces with curds, chili pwd, pepper pwd, garam masala turmeric pwd, salt red color and ginger garlic paste.
2. The marinated chicken should be kept in the fridge over night.
3. In a non stick frying pan add oil and add the marinated chicken with slit green chilies.
4. Fry for about 7mnts. Remove from oil.
Now fry curry leaves in the same oil and sprinkle over the chicken.
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Mutton ka Dhalcha
Description: kaddu and mutton ka dhalcha
Cuisine: Hyderabadi Cuisine
Serving: 5 Adults
Ingredients:
Mutton 1kg
Chic pea (channa dhal) 2cups
White Pumpkin (diced medium) 2cups
Oil 3tbsp
Ginger garlic paste 1tbsp
Curry leaves few
Tamarind (juice) ¼ cup
Onions 2no’s
Green chili 5no’s
Tomato 6no’s
Chili pwd 2tsp
Turmeric pwd 1/2tsp
Coriander pwd 2tsp
Coriander leaves ½ cup
Cinnamon 4no’s
Cardamom 4no’s
Clove 4no’s
Jaggery 2tsp
Salt to taste
Shajeera 1tsp (grounded)
Coconut (grounded) ½ cup
Procedure:
1. In a pressure pan boil the channa dhal mash it properly into a paste.
2. Add the tamarind water and keep the broth aside.
3. Transfer the ingredients to another vessel.
4. In the same pressure cooker add oil.
5. When hot add onions and sauté; when brown add ginger garlic paste and green chilies and mutton.
6. To this add the cinnamon clove and cardamom and shajeera paste.
7. Add the curry leaves as well and sauté for 1 mnt.
8. Now add the chili pwd, coriander pwd, turmeric and salt and sauté well.
9. Cover the cooker and boil for 2 whistles.
10. Now add the tomatoes and the bottle gourd.
11. Add the broth of channa dhal to the mixture.
12. Now add the jaggery and coriander leaves.
13. Boil for 5mnts.
Serve with Biryani or white rice.
Serve with Biryani or white rice.
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-------------Minced meat with peas and methi
Description: Minced meat chackna
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Mutton (minced) 500gms
Fenugreek leaves ½ cup
Peas ½ cup
Potato 1no’s
Onions (diced) 1no’s
Coriander pwd 2tbsp
Chili pwd ½ tsp
Green chili 2no’s
Coriander leaves ¼ cup
Mustard seeds 1 tsp
Curry leaves few
Tomato 3no’s
Garam masala 1tsp
Turmeric pwd ½ tsp
Nutmeg pwd ¼ tsp
Procedure:
1. Take a frying pan and add some oil, add the mustard seeds and curry leaves.
2. Sauté the chopped onions.
3. Then add the green chili and tomatoes and sauté for another 2 mnts.
4. Now add the chili pwd, coriander pwd turmeric pwd and pepper pwd also with a little nutmeg pwd.
5. Sauté all the ingredients together.
6. Now add the peas, minced meat and methi leaves and sauté for about 2mnts.
7. Add a cup of water and let it get cooked for 5 mnts.
Serve with chapattis or rice.
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