MUTTON THANNI KUZHAMBU

 MUTTON THANNI KUZHAMBU

INGREDIENTS 

Mutton - 1/2 Kg

Ginger Garlic Paste - 1 Tbsp 

Red Chilli Powder - 2 Tsp 

Turmeric Powder - 1/2 Tsp 

Shallots - 15

Salt - To Taste 

Clean and pressure cook mutton pieces until soft with all the above ingredients 

INGREDIENTS TO POWDER 

Cinnamon - 1 inch piece

Grated Coconut - 1/2 cup 

Dry Red Chilies - 8

Peppercorns - 2 Tbsp 

Coriander Seeds - 1 Tbsp 

Curry Leaves - 1 Sprig 

Fennel Seeds - 2 Tsp 

Whole Cumin  - 1 Tsp 

Star Anise - 1

Cardamoms - 4

Cloves - 5

Salt - To Taste 

Oil - 3 Tbsp 

Heat oil in a pan

Roast all the above ingredients until aromatic

Allow to cool at room temperature 

Grind to a fine paste adding enough water and salt to taste

INGREDIENTS FOR KUZHAMBU 

Sliced Onion - 2

Sliced Green Chillies - 3

Sliced Tomatoes - 3

Bay Leaves - 2

Cinnamon - 1 small piece

Cloves - 3

Fennel Seeds - 2 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Chopped Coriander Leaves - 3 Tbsp 

Curry Leaves - 2 Sprigs 

Salt - To Taste 

Heat oil in a kadai

Add the whole spices and curry leaves 

Once they splutter add the sliced onion and green chillies 

Saute until onions turn golden 

Add the sliced tomatoes and ginger garlic paste 

Saute until raw smell is no more

Add the ground paste and saute for a few minutes 

Add 2 cups of water 

Let he gravy boil on a medium flame for 5 minutes 

Now add the pressure cooked mutton pieces along with the stock

Cover and.cook on a medium flame for 5 minutes 

Garnish with chopped coriander leaves and serve hot

This is best with idli dosa or rice hoppers

Notes :

Adjust spices to suit your taste 

RAVA IDLI

 RAVA IDLI

INGREDIENTS 

Rava / Sooji - 2 cups

Curd - 1 1/2 cup

Baking Soda - 1/4 Tsp 

Few Whole Cashews - To Garnish 

Water - As Required 

Oil - To Grease Idli Moulds

Salt - To Taste 

INGREDIENTS TO TEMPER 

Curry Leaves - 1 Sprig

Grated Ginger - 2 Tsp

Urad Dal - 1 Tsp 

Channa Dal - 1 Tsp 

Chopped Cashews - 6

Coriander Leaves - 2 Tbsp 

Ghee - 1 Tbsp 

METHOD

Clean and chop curry leaves and coriander leaves

To a bowl add sooji salt and  curd 

Mix well and set aside for 30 minutes 

Meanwhile heat oil in a kadai and temper all the ingredients 

Finally add the cashews and coriander leaves

Pour it into the sooji curd mixture 

Mix well and add water to get the idli batter consistency 

Grease idli plates with a few drops of oil

Place a whole cashew in each mould 

Pour a ladle of batter in the mould

Steam for 12 - 15 minutes 

Serve hot with any spicy chutney of your choice or sambar or both

Notes :

Using ghee to temper is optional 

You can use oil instead 

Make sure the curd is slightly sour

Baking soda is added to get soft idlis

SPICY CHICKEN FRY

SPICY CHICKEN FRY

INGREDIENTS 
Chicken Pieces - 700 gm
Kashmiri Dry Red Chilies - 10
Peppercorns - 1 Tbsp 
Coriander Seeds - 1 Tbsp
Curry Leaves - 1 Sprig
Fennel Seeds - 1 Tbsp 
Cumin Seeds - 1 Tbsp
Turmeric Powder - 1 Tsp 
Ginger Garlic Paste - 1 Tbsp
Lemon Juice - 1 Tbsp 
Corn Flour - 2 Tbsp 
Rice Flour - 1 Tbsp 
Salt - To Taste 
Egg - 1
Oil - To Fry 

METHOD 

Dry roast kashmiri dry red chillies peppercorns coriander seeds cumin and fennel seeds one by one
Transfer contents to a mixer jar and powder 
Set aside this powder until use
Cut chicken into large sized pieces 
Clean and wash the chicken pieces
To the chicken add the prepared masala powder beaten egg and all other ingredients except oil
Marinate chicken pieces in the refrigerator for an hour
Cover and keep aside for 30 minutes 
Just before frying add some curry leaves to the chicken pieces and mix well 
Heat oil in a pan and in medium to low flame fry the chicken pieces until crisp
Serve garnished with chopped green chillies and curry leaves

Notes :

Adjust spices to suit your taste 
Do not overcrowd chicken pieces while frying


Sent from my iPhone