Spicy Mutton (Lamb) Curry

Spicy Mutton (Lamb) Curry

Serves: 2

Ingredients

250 g mutton (lamb) pieces
6 teaspoon oil (2 tablespoon)
3 cloves
2 cinnamon sticks
3 cardamom
250 g onions, finely sliced
2 spring curry leaves
1 green chilli, slit lengthwise
1/2 teaspoon red chilli powder
1/2 teaspoon pepper powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1/2 cup (50 ml) water
1 teaspoon chopped coriander leaves

For the marinade:

25 g ginger - garlic paste
1 teaspoon vinegar
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
3/4 teaspoon pepper powder
1 tablespoon coriander powder
1/2 teaspoon salt

Method

Wash and clean mutton pieces. Drain out water completely. Mix with all the marinade ingredients and keep aside for 1 hour.

Heat oil in a wide kadai / frying pan. Add cinnamon, cloves and cardamom. Saute for 2 minutes on a low heat or until fragrant. Add sliced onions and fry till golden in color.

Add curry leaves, green chilli and saute till fragrant.

Add red chilli powder, turmeric powder, pepper powder and turmeric powder. Mix well and fry for 3 - 4 minutes ( till the raw smell goes ).

Add marinated mutton pieces, adjust salt to taste and mix well.

Add 1/2 cup (50 ml) water, cover with a lid and cook on a low heat for 45 minutes to 1 hour ( or till done and fragrant / gravy thickens ). Stir occasionally.

Sprinkle chopped coriander leaves and serve with Chapati / Rice.

Koorka Gashi or Koorka Curry ( with Coconut Paste )

Koorka Gashi or Koorka Curry ( with Coconut Paste )

Find here more

Serves: 2 - 3

Ingredients

250 g Koorka
1 1/4 cup water
3/4 teaspoon salt ( or to taste )
1/2 teaspoon turmeric powder
2 green chillies, slit lengthwise

For the coconut paste:

1 cup (75 - 100 g) grated coconut
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 tablespoon water

Make a smooth paste of above ingredients with water

Method

Soak Koorka in water for 4 hours ( to remove dirt ). Wash, clean and cut into cubes.

Cover with a lid and boil Koorka pieces in water with turmeric powder, green chillies and salt to taste for 25 - 30 minutes or till done.

Add coconut paste. Adjust gravy thickness as required by adding water. Mix well. Cook for another 10 minutes on a low heat.

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds)
1 teaspoon fenugreek ( methi ) seeds
1 spring curry leaves

Method

Heat oil in a frying pan. Add mustard seeds. When they pop, add jeera, fenugreek and curry leaves. Saute on a low heat for 2 - 3 minutes ( till fragrant ). Pour this seasoning over curry and serve with rice.

Chaat with Khatta Meetha Mixture & Aloo Bhujia

Chaat with Khatta Meetha Mixture and Aloo Bhujia

Serves: 2

Ingredients

40 g Khatta Meetha Mixture
20 g Aloo Bhujia
2 tomatoes, finely chopped
2 onions, finely chopped
2 teaspoon lemon juice
1/2 teaspoon chaat masala powder
2 teaspoon fresh coriander leaves ( for garnishing )

Khatta Meetha Mixture

Method

Mix all the ingredients together. Sprinkle chopped coriander leaves. Serve as an evening snack. It is advisable to consume this immediately after preparation.

Spicy Chicken Curry

Spicy Chicken Curry

I prepared this chicken curry as per suggestion of my husband. He found this preparation during one of his tours and fell for it. We made this at home and yes, it its really good. Since there is no extra water added to this curry, the chicken and the ingredients are well mixed and the chicken pieces and gravy will form a thick and tasty mixture. Those want this more spicy may add Chettinad masala to this curry.

Now you may try as well and give me a feedback.

Serves: 6

Ingredients

1 kg chicken, cut into medium pieces
500 g onions, finely sliced (Preferable alternative - Small onions or Kerala onions- subject to availability and time for cleaning these)
3 spring curry leaves
1 tablespoon oil ( 15 ml )
1 - 1 1/4 teaspoon salt ( or to taste )
1 1/2 teaspoon red chilli powder
1 teaspoon pepper powder
2 green chillies, slit lengthwise

For the marinade:

1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon pepper powder
3 teaspoon ( 1 tablespoon ) coriander powder
1/2 teaspoon turmeric powder
2 tablespoon ( 30 g ) ginger - garlic paste ( better to prepare this at home to get authentic paste. One can buy this from shelves, but preservatives will mask the taste and flavor).

Method

Wash and clean chicken pieces. Drain out water completely.

Marinate chicken pieces with salt, red chilli powder, coriander powder, turmeric powder and ginger garlic paste. Cover with a lid and keep aside for 1 hour.

In a wide kadai / frying pan, heat oil. Fry sliced onions till pink in color.

Add red chilli powder and pepper powder. Fry for 3 - 4 minutes (or till the raw smell goes ).

Add marinated chicken pieces, curry leaves , green chillies and salt to taste. Mix well and fry for 3 - 4 minutes. Do not add water. Cover with a tight lid and cook on a low heat for 40 - 45 minutes ( or till the gravy thickens ). It goes well with Rotis / Rice / Pulao / Paalappam ...