Mutton Kurma

Todays receipe is a mutton kurma.

"Always have a smile to solve the problem and silence to avoid the problem."

Ingredients
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Mutton - diced into medium cubes (1/2 kg)
Ginger-garlic paste - 11/2 tbsp
Onions - 2 (Medium size chopped)
Green Chillies - 5 to 6
Red chilli powder - as required
Pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Coriander leaves - to garnish
Water - 1 cup
salt to taste
Oil as required.
Curd - 1/2 cup
Whole spices - 11/2 cinnamon stick, 5 cloves, 4 cardamoms, 1 bayleaf.

Method:-
1. Clean the mutton and marinate with curd, salt, ginger-garlic paste,red chilli powder, turmeric powder, garam masala powder, pepper powder. Keep it aside marinated for 1/2 hour.
2. Take a pressure Pan. Heat the pan. Add some oil. Add the whole spices. Once they are turning brown, add onions to it. Add ginger garlic paste and fry it for 2-3 minutes.
3.Now add the marinated mutton it and fry until the oil oozes from the mutton. Now add some water and pressure cook until 5 to 6 whistels.
4. Once it is cooled, check the mutton whether it is tender and soft, cook it for few minutes until you get desired consistency.
5. Garnish it with coriander leaves and coriander powder.

Note:-
Duration of cooking times varies. Check in between if needed you can cook for few more whistles.

Fish Fry

Todays receipe is Fish fry. Its simple and delicious.

Ingredients
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Cat fish - Medium size thin slices 6 to 7 pieces
Ginger-garlic paste - 1 tbsp
Lemons - 2 (Squeeze the juice out of it and keep that aside.)
Salt - as required
Pepper powder - 1/2 tsp
Red chilli powder - 11/2 tsp
Oil as required.
Tandoori masala - 1/2 tbsp
Food color - Red(Optional)

Method:-
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1.First of all clean the fish. Marinade the fish with salt, red chilli powder, ginger-garlic paste, turmeric powder, oil , pepper powder,food color,tandoori masala . Cover it and Refrigerate for an hour.
2. Heat a non-stick pan. Since you have added oil, just rub little amount of oil on the pan. Now place the pieces one by one and fry on low to medium flame for 15 to 20 minutes.
3. Once it is nicely roasted that is when it is turned to brown, turn to the other side and roast for 10 to 15 minutes. Flip them gently and carefully.
4. Serve hot with rice or roti.

Note:-
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1. Adding color gives a pleasant look/ restaurant look. This will great as an appetizers or like a side dish for main course.

Mutton Curry

"When you consistently maintain a positive frame of mind, you'll become known as a problem-solver rather than a complainer. People avoid complainers. They seek out problem-solvers." - Joseph Somerville


Todays recipe is Mutton Curry. It is simple and delicious. I used the onion paste for the gravy consistency. I used it as a secret ingredient in the curry. I made slight difference in the way i usually cook the curry. Lets see the details

Ingredients


Mutton - 500 gms
Tomato -1 medium size(half finely chopped)
Onion - 2 medium size
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Ginger-garlic paste - 1tbsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder as required
Salt as required
Curry leave - 1 string
Water - 2 cups
Oil as required

Method


1. Wash the Mutton and marinate the mutton with salt, red chilli powder and ginger-garlic paste.
2. Pressure cook the mutton with water for about 6-7 whistels. The mutton should be 97% cooked. Once it is cooled, separate the mutton and the water. Don't throw the water. We will use the water.
3. Now Out of 2 onions , 1 onion chop into fine pieces and the other cut into 4 pieces and grind like a coarse paste. Make sure it is not too watery.
4. Add some Oil in a pan. Add onions,curry leaves and the paste.Once they are turning light brown, add turmeric powder, ginger-garlic paste, coriander powder, cumin powder, pepper powder. Mix them well.
5. Add roasting it for 1-2 minutes, add the tomatoes. The tomatoes should cook nicely. It make take nearly 5 minutes.
6. Now add the cooked mutton and roast it for 5 minutes. Now add the water and check the spices. Adjust the spice levels according to one's taste.
7. Let it cook until the mutton is totally cooked and the oil separates. Garnish with the coriander leaves.
8.Serve with roti or rice of your choice.

Basic lamb Curry

"Work joyfully and peacefully, knowing that right thoughts and right efforts will inevitably bring about right results." - James Allen 


Todays recipe is basic lamb curry. I am cooking Mutton than lamb. Both comes under red meat category. This curry was made in a potluck party where only husbands are made to cook the curry. Thanks for vah chef who made the curry and put the video in his site. This made easy for those husbands to choose the curries and make whatever they feel comfortable. It tasted so nice so i thought to write about the recipe in my blog. I made few changes for the curry. There are certain restrictions like I want to have more gravy and my husband does not like to have the whole spices coming in between whenever he is eating so i prefer to use the garam masala which i make whenever i find time. I will also blog them under spice powders sometime. The link for the basic lamb curry is as follows http://vahrehvah.com/popvideo.php?recipe_id=3263

Ingredients


Mutton - 1/2 kg or 500 gms
Onions - 3
Green chilles - 4 ( as per ones taste)
Coriander leaves - 1/2 cup
Coconut powder - 1 tbsp
Ginger-garlic paste - 1tbsp
Mint leaves - 1 string
Turmeric powder - 1 tsp
Red chilli powder as per taste
Salt as per taste
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Oil

Method


1. Since i want to have gravy consistency more, what i did is i chopped the onions(2) in to fine pieces. heat a pan and fried the onions till they are golder brown. Then once they are cool, I made them into fine paste.
2. After that I marinated the mutton with salt, red-chilli powder, Ginger-garlic paste and kept them aside.
3. Heat the pan preferably a pressure pan, add some oil, when it is hot, add the remaining chopped onions, once they are turning into golden brown add turmeric powder and fry them nicely. Now add the marinated mutton to the pan.
4. Fry them nicely under medium heat for about 5 minutes with lid closed.
5. Now add garam masala powder, cumin powder, coriander powder, green chillies and mint .Mix them well and fry for a minute more.
6. Now Pressure cook the mutton until 5 to 6 whistels. Once it is cool, check the mutton if it is hard again cook for 2 whistles. Continue the process till the mutton is cooked.Please dont over cook.
7. Once it is cooked, add pepper powder, coconut powder, coriander leaves and cook for 2 minutes and switch of the flame.
8. Serve with roti or rice.

EGG PULAV

A strong, positive self-image is the best possible preparation for success in life. - Dr. Joyce Brothers

Egg Pulav is something iam trying it. I have once tasted the pulav when one of my friend while we are doing our bachelors brought it for lunch. Everyone of them relished it so much. I have searched for the recipe but couldnot find any. One day i found the recipe in the following website and thought to give it a try.
It came out so nice....Today i thought to make this recipe..so i started blogging and returned back to my kitchen to start the recipe .This is the link where i have found the recipe. i have made few changes not too big...
http://myworldofrecipes.blogspot.com/2008/08/egg-pulav.html . Eventually its a hit.. i am waiting for my husband to try and let me know... about it.. Any of these the credit goes to preeti...thank preeti for a lovely recipe...

Ingredients


Basmati Rice - 2 cups (washed and soaked for half-hour)
Shah jeera - 1 tsp
Star Anise -2
Cardmoms - 8
Bay leaves - 2
Cloves -5
Butter - 1 tsp
Oil - 1 tsp
Pudina - 12 leaves
Ginger - garlic paste  - 2 tbsp
Curry leaves - a string
Coriander leaves - 2 tbsp
Tomato - 1 medium (nicely chopped)
Carrot - 2 medium ( peeled and chopped)
Potato - 1 medium (peeled and chopped)
Onion - 1 medium (chopped)
Eggs - 2
Chilli - 2
Water - 2 to 21/2 cups
Salt as per taste
Red Chill powder as per taste

Method


1. Heat a pan. Add Oil and butter in the pan. Once it is hot, add shahjeera, cardamom, star anise, cloves, bayleaves. Add Onions. Once they are turning light brown add ginger-garlic paste.
2. Fry it for 2 minutes, now add potato, carrot, green chilles. Once they are cooked for 2 minutes on a medium heat. Add tomatoes to it.Once the tomatoes are nicely cooked.Add some salt and chilli powder. Mix it nicely.
3. Now beat the eggs in the pan. Let it cooked for 2 minutes. Now mix it well and let it cook like a egg burji.
4. Once the egg is cooked, Add the basmati rice to it and mix it well. Now add the water mix it well.
5. Check the salt and chilli consistency. If it is less, you can add more. Close with the lid and cook on low heat approximately 5 minutes.
6. Once you check all the water is evaporated switch off the flame and Its ready to serve.

Egg Curry

"When the going gets tough, the tough get going." - Joseph Kennedy

Todays recipe is egg curry which my mom prepares whenever guests arrive and there is no other meat item at home to prepare. It prepares so easily and tastes good with puri and chapati even rice too. Sometimes when my mom makes puri, if its not a chicken curry then i would ask my mom to prepare egg curry. Also, my husband he likes egg so much. Today its raining so much and when i think of what curry to make?... I thought why don't i make egg curry. However the curry is made, my husband says nothing can beat the egg curry. My niece had tried her first curry by making egg curry. I have seen a little chef in her and thought for a second, I made this curry many a times and this curry is so delicious than mine,... you know what the secret is ... note down the recipe with all the ingredients and read the method and trust your instincts thats it... you are not wrong

Ingredients

Eggs - 3
Onions - 2 medium sized nicely thinly sliced
Salt to taste
Ginger-garlic paste - 1 tbsp
Coriander Powder - 1 tsp
Chilli powder as per taste
Curry leaves
Turmeric powder - 1 tsp
Cumin seeds
Oil

Method:-

1. Heat the oil in a pan, Add cumin seeds when it is hot. Then add onions nicely and niely fry on medium heat for 2 minutes.
2. Now add ginger-garlic paste, curry leaves, turmeric powder and mix them well. Now when you find the onions are changing colour to light brown , add salt and red chili powder. Intially add less and you can adjust the level at the end.
3. Mix nicely and fry for a minute and bring whole onion mixture at the center and beat the egg on the mixture and keep the lid and let it cook for 5 minutes. in between check so that its not burning. you can also reduce the time if you think its burning.
4. Now its half cooked and you can turn nicely, if you want your egg pieces to appear big dont mix so much if you dont, you can mix.
5. Keep the lid and cook for more time. Now when its cooked, you can check the salt and chilli. If less you can add as per taste.
6. Now once done, switch off the flame and atlast garnish with coriander powder.