A recipe for passion is always simmering !
Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour. (Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
Very simple mutton dish from my home town.
Cook the dhal in a cooker with turmeric powder and oil. May use thur dhal, channa dhal, or pasi dhal. Best with channa dhal or pasi dhal. Wash and cut veg. Can use vegs. like chow chow, vazhakkai, or a combination of carrot, ladysfinger and potatoes. Boil the veg in a vessel with salt. Close and cook. In the meantime grind coconut, cumin seeds, green chillies and make a paste. Add it to the veg.
side dishes can be appalam,potato or any side dishes …. its good for digestion
RASAM Take some dhal that was cooked for sambar, 2 tbl spoons and some dhal water. To it add tamarind juice, tomatoes, coriander leaves, crushed garlic and ground pepper, cumin seeds, coriander seeds and 1 red chilli. Mix them well adding salt. In a pot heat a spoon of oil/ghee and season with mustard, asafoteda, curryleaves and 1 red chilli.Pour the above mixture and cook it on low fire. When it froths up remove from the stove. Rasam should not boil.
Cook 4- 5 large potatoes in a cooker and peel and mash them. Cook vegs. like peas, carrots and beans cut into small pieces with salt . Add this to the potatoes. Add small cut green chillies and mix them well together. Then form round shaped balls and then flatten them to get the cutlet shape. In the mean time, buy bread crumbs or powder any bread in a mixie and use it as crumbs. Beat two eggs and keep aside. Check the
The procedure is same as Uppma. First you season cinnamon, cloves, souf and curry leaves in ghee. Add onions, green chillies, two cloves of garlic and vegs. like carrot, peas and beans (cut into small pieces and small quantity) otherwise you will bite into vegs all the time. Then cook it with little water. Add tomatoes and cook. Add water 1 : 2 ratio and salt and when it bubbles, add turmeric powder and the roasted rava and stir until it is done. Y
In a pan, heat ghee and oil and then season mustard, urad dhal, channa dhal, dry chillies, asafoteda and grated coconut, curry leaves and ground nuts. Cook rice with less water and cool it. Put ghee, salt and the fried mixture and serve hot.
Buy thigh part of the chicken and cut it into large pieces. Make deep slashes in the chicken. Put one beaten egg, 1 tsp of vinegar and crumbled maggi chicken cubes (3-4) in a bowl. Add the chicken joints and mix well till each piece is coated. Marinate chicken for 2 hours.Coat each chicken with bread crumbs and deep fry in oil on a medium flame till golden brown. Sprinkle lemon juice and serve hot.
Grind curry leaves,coriander leaves, onion(small onion) about 6 of them, pepper, ginger, cumin seeds with water and keep aside. Use little of each. In a pot, use nallayennai and season mustard, methi seeds and cumin seeds and curry leaves, fry them and then add tomatoes.
Grate 4 -5 carrots and cook them with half a cup milk and some cardamoms in the inside vessel of a pressure cooker and cook for 3 pressures. Cool it and then in a pan, with ghee stir the fry the contents of the cooker until the carrots loose its shape and the content comes away from the vessel. (that is it should not stick to the vessel) Keep adding ghee little by little. Then add sugar to taste and keep stirring until it become
