AVARAIKAI MUTTON THOKKU /MUTTON WITH HYACINTH BEANS

INGREDIENTS:

MUTTON-500gms
small onion-1cup
tomato-2nos.
Hyacinth beans-15nos(each cut into 2 or 3 pieces)

Seasoning-
cloves-5nos
cinnamon-2inch piece
aniseeds-1/2tsp
curry leaves-1 handful

For cooking mutton:
Pressure cook cleaned and washed mutton with turmeric powder and add the whole spices and 1.4 cup water for 5minutes or 2whistles-depending on the quality of meat you get in your place.

To grind:
poppy seeds- 1tsp
pepper-1 1/2 tsp
jeera-1/2tsp


Method:

1.Grind the ingredients to grind into a fine paste.

 2.Cut the onions and tomato to fine pieces.

3.Cook the meat and keep it aside.

4.Heat oil in a heavy bottomed kadai add the chopped onions and curry leaves and fry till golden brown and add the tomatoes and fry till cooked.

5.Add the ground paste and continue stirring till oil seperates.

6.Add the water(soup from the mutton) to the kadai,toss in the beans and give a good stir adding salt and boil till oil seperates and the beans are 3/4th cooked.

7.Add the mutton pieces and continue stirring till the masala coats the pieces and oil oozes..Serve hot as accompaniment with curd rice/rasam rice.

MEEN KULAMBU / FISH CURRY

INGREDIENTS:

Fish-1/2kg(i used fresh water fish)-any variety can be used.
small onion-10 nos
Garlic pods-10 nos
Green chilli-3nos
tomato(preferrably country variety)-2nos
curry leaves-3 sprigs
tamarind-lemon sized

To grind:

Coconut-1/4cup
coriander powder-3tsp
chilly powder-1tsp
peppercorns-10
curry leaves-5 leaves
jeera-1/2 tsp
Saunf-1/4tsp

Seasoning:
Mustard-1tsp
fenugreek-1tsp
vadagam-1tsp
oil-(mix these 3oil's and use)
coconut oil-2tsp
gingelly oil-2tsp
castor oil-2tsp


METHOD:

1.Heat oil splutter mustard,add fenugreek and be careful not to burn this as it'l turn the curry bitter.

2.Add vadagam and then finely chopped small onions and garlic and green chillies and saute till golden brown,add tomato and saute well till cooked.

3.Grind the ingredients under the to grind column to a paste with little water.

4.Soak tamarind in 1cup water for 10 minutes.

5.Add the ground paste to the kadai and saute well till oil sepera(takes 10-15minutes) and add the tamarind extract and bring to boil adding 1cup water till oil seperates.

6.Add the washed fish pieces and boil for 5minutes.

7.Serve with hot rice and fish fry..

CAULIFLOWER 65(GOBI 65)

Ingredients:

Cornflour-2tbsp
Maida-1tsp
Gram flour(besan/kadala maavu)-2tbsp
Red chilli powder-2tsp
Curry leaves-Wash and dry completely
Ginger-garlic paste- 1tsp
baking soda-half a pinch
Salt to taste
Turmeric-1/2tsp

Method:

1.Clean (u might find small worms hiding inbetween the stalks-clean properly)and cut the cauliflower into small florets.
2.Wash in water and boil water with salt and turmeric soak the florets in the water for 10minutes
3.Then drain the florets,then cook these cleaned florets in boiling water till it's 1/2 cooked.
4.Drain florets completely,make a paste mixing the maida,cornflour,kadalai maavu,red chilli powder and ginger garlic paste and baking soda and salt with little water like bajji batter consistency.
5.Meanwhile heat oil in a kadai for deep frying.
6.Dip each floret in the batter and drop in hot oil carefully and cook till done.

7.Fry some curry leaves for garnish and serve hot with rice as accompaniment/as a snack
8.Enjoy...

BOTTLEGOURD(SORAKKAI)  ADAI

Ingredients:


Raw rice- 1cup
Idly rice-1cup
Dhal=(horse gram,channa dal,tuvar dal,urad dal,green gram dhal)-mix all these to make 1cup
Bottlegourd-1medium size
Red chilly-10nos
Jeera-2tsp
Hing-2tsp
Curry leaves-1 cup
Big onion- 3nos
Coriander leaves- 1/2 cup

Method;

1. Wash rice and soak raw rice,par boiled rice together.
2. Wash the dal and soak seperately.
3. Soak the rice and dal atleast for 2hours.
4. Pick,clean and wash the coriander and curry leaves and chop it fine.
5. Peel the onions and chop it very fine.
6. Peel the bottle gourd and cut it into chunks and keep aside.
7. Grind the bottle gourd and red chilly  and transfer to a vessel, Drain the dal and grind it and add to the vegetable mixture.
8. Drain the rice and grind it a bit coarse not too smooth and add salt and mix everything together.
9.Now add jeera,coriander,curry leaves,hing and onion and mix well.
10.Grease a dosa tawa when hot and make adai's thick/ thin as u wish and serve hot crisp adai's with chutneys of your choice.
11.We like these with coriander and tomato chutney.
12.Enjoy.

KEERAI VADAI

KEERAI VADAI

INGREDIENTS:

Channa dal- 1cup
Whole greengram dhal-3tsp
Toordal-3tsp
Ginger-2inch piece
Hing/asaefoetida- 2pinches
Small onion-20  nos or1cup
Red chilly-10nos
Saunf-2 tsp
Curry leaves-10 nos
Salt to taste
Oil to deep fry

METHOD:

1.Soak the dal's together for 2hours.
2.Meanwhile chop the onion finely,pick the greens-removing the leaves and discarding the stalks and wash thrice until all the dirt are removed and drain of excess water in a colander and cut it fine.
3.Drain the dals and keep a 1/4 cup of these dals in a big mixing bowl and take the rest in the mixie and grind coarse-just pulse some once or twice and transfer to the mixing bowl.
4.In a dry jar grind redchillies and ginger and add to the mixing bowl,mix in the greens,onions,curry leaves,saunf and salt and mix well.
5.Take small marbles of the mixture and make vadai by flattening and keep it ready..
6.Heat oil in a kadai and drop the vadai in batches and fry on medium flame turning them in between until well cooked and serve hot with coconut chutney/just as it is with piping hot filter coffee..

7.ENJOY!

MUTTON BIRIYANI

This is a repost....

Though many of you might be familiar with biryani recipes....each biriyani  recipe wud taste different and am happy to share my recipe for the ROYAL FEAST BIRIYANI @ KARASAARAM  .....
Hope u enjoy this recipe.

Mutton Biryani and Elumbu thalicha

Mutton Biryani


Ingredients:


Basmathi Rice- 500 gms(2.5 cups)
Mutton-500 gms
Ginger- 50 gms
Garlic-50gms
Big Onion- 375 gm ie for 1kg rice Bigonions- 750 gms
Tomato-250 gms
Pudina-1/2 tumbler(leaves alone)
Coriander-1/2 tumbler(leaves alone)
Green Chilli- 10 nos(according to taste)
Red Chilli powder- 4tsp(according to ur taste-this is very hot u can reduce accordingly)
Lime-2 nos
Ghee- 5tsp
Oil-5tsp


Whole Spices-
Cinnamon- 5 pieces(3inches each)
Cardamon-4 nos
Cloves-6nos


Food colour-2 pinches(U may even use saffron mixed in milk for a healthier option)
Milk-1/2 cup

Cooked meat,spices,coriander,mint

ginger-garlic,chopped onion,tomato,rice,ghee,green chillies,lemon

ginger-garlic paste, food colour mixed with milk

Method:


1.First clean the mutton and wash it and drain the water..
2.Pressure cook the mutton in a vessel adding 2tsp of Red chilli powder and mixing without adding any water,until it get's 3/4th cooked
3.Grind the Ginger-Garlic paste,mix the food colour with milk and keep it ready.
4.Boil rice in a big vessel with lots of water and 1/2 tsp salt and cook till 3/4th done and strain the water in another vessel and keep the rice ready..
4.Heat a wide vessel and add the ghee and oil when piping hot add the spices and allow to splutter.,add the chopped onions and green chilli with salt measured( i use 1tsp for 1cup rice) and fry well over medium flame taking care not to burn until onions turn nice golden brown.
5.Now add the ground ginger-garlic paste and fry well until raw smell disappears,add the chopped tomatoes and fry till cooked and then the red chilli powder,followed by the mint and coriander leaves and cooked mutton and saute till oil seperates...this might take around 10minutes on high flame provided u keep stirring taking care not to burn the mixture...
6.Now squeeze the lime over this gravy and saute for 2mins.
7.Check for the salt and spiceyness and then add half cup of water if there is very less liquid in the gravy,coz the mutton collects some water (souplike ) when pressure cooked...this water helps in the cooking of the rice in the dhum process..
8.Now u can use the strained water used to cook the basmati rice to put dhum on a gas stove..
9.Now add the rice to the mutton mixture and give a good stir taking care not to break the rice...
10.Add the milk mixed in colour just pour it like a circle over the biriyani and proceed for the dhum process quickly.
11.Then keep the vessel over a stand we use in the kitchen. over the stove and keep the vessel on top of this on a very low flame and close with a tight lid making sure no steam escapes through the sides..
12.Place the vessel with the boiling water strained from cooking the rice earlier over the biriyani vessel.
13.This arrangement is left for 15-20 mins and meanwhile nice aroma fills the entire house and then switchoff and open the lid after another 20mins and serve hot biryani with raitha ,or dalicha of your choice..

Biryani in the vessel.

Stands used to
 mount the
vessel over the stove
for dhum

 

Served

Jalebi's for August ICC

My 2nd experience in ICC.The challenge for August month was Jalebi's the main thing I liked about the recipe was it was simple and as my family love this sweet i wanted to try..and it came out well..though the shape was not professional we all loved the taste,guess will improve as i practise..i used a ziploc bag to pipe the batter in the hot oil,next time would try with a squeezy bottle.

Going to the recipe
Ingredients:
Maida-100gm
Cornflour-30gm
Lime-1tsp
Curd-1cup
Hot Oil-1 tblsp
Food color-a pinch

For the sugar syrup:
Water-1/2 cup
Sugar-1cup

Method:

Batter Preparation:
Measure the maida,cornflour,food colour,lime,curd,hot oil and beat the mixture so it is mixed well without any lumps.Keep this batter on the kitchen counter overnight to ferment.

Sugar Syrup:
Heat the measured sugar and water and mix till the sugar is melted and then bring to a boil till it reaches a single string consistency.

Boiling syrup

Warm Sugar Syrup

1.Now next day take the prepared batter and mix it well once again and spoon to a ziploc bag(I used this)/ a squeezy bottle.

2.Make a small as possible cut on one corner of the ziploc bag.
3.Heat oil in a kadai till it's hot and pipe the batter in 2/3 rounds directly onto the oil and fry till crisp and careful not to burn(as get's burnt easily) manage the heat accordingly.

Jalebi!! Excuse me for the shape..

4.Take the fried jalebi's and dip in the sugar syrup for a minute and drain and arrange on a dish.
5.Serve hot!Enjoy!

The entire batch!!!