Rogan josh

Rogan josh

Ingredients for Rogan josh


1/2 kg of mutton
2-3 nos of onion-sliced
2-3 nos of tomatoes
2 tsp.of grated coconut
1 tsp of gram masala
2 tsp of of chilly powder
1/2 tsp of jeera
1/2 tsp of haldi powder
2-3 nos of green chillies
1/2''piece of ginger
5 cloves of garlic
A small bunch coriander leaves
1/2 cup of curds
10-15 nos of almonds
1/2 cup of ghee
salt to taste

Method Of preparing Rogan josh

1) Blanch and mash the tomatoes.
2) Slice onions and keep aside.
3) Grind the rest of the ingredients to a fine paste.
4) Fry the onion in the ghee until golden brown.
5) Add the tomato pulp and later the masala and fry till oil separates.
6) Add mutton and continue frying for a few minutes more.
7) Add salt and enough water and cook till the gravy is thick.

Meat Cooked with Milk

Meat Cooked with Milk

Ingredients


500 gm boneless beef or mutton
1 cup ghee
3 medium sized onions, chopped
6 shallot, chopped
2 stalk curry leaves
1 tsp powdered mustard seeds
1 tsp black pepper powder
1 1/2 cup milk


Ground to a fine paste

6 green chillies , chopped
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp mustard seeds
3 cm piece ginger, chopped
1 1/2 tsp white vinegar
1 tsp salt
4 tsp water


Method


1. Wash meat, pat dry and cut into thin 3 cm long strip.


2. Rub spice paste into meat and marinate for an hour.

3. Heat ghee in a kadhai and deep fry meat in batches. Drain and set aside in a fresh pan.

4. Add onions, shallot and curry leaves to kadhai, and fry till shallots turn brown. Add more meat.


5. Mix spice powder with milk and stir into meat.


6. Place pan with meat on high heat, bring to boil, lowder heat and simmer till gravy thickens.


7. Serve hot with Rice or Porotta.

Mutton Fry

Mutton Fry

Ingredients

500 gm mutton cubes
1/4 kg sambhar onions, peeled
3 red chillies
3 green chillies
5 flakes garlic
1 " piece ginger
1 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp salt
1/2 coconut oil

For the garnishing

2 onion slices, 2 tomato slices and cucumer slices

Method

1. Grind the onions, green chillies, red chillies, garlic and ginger to a fine paste

2. Mix the ground paste with the garam masala powder, turmeric powder vinegar and salt till well combined

3. Apply the marinade to the mutton cubes and allow it to marinate for two hours

4. Heat oil and fry the mutton piece till crisp and brown. Drain well

5. Transfer the contents to a serving dish.

6. Garnish it with onion, tomato and the cucumber slices

7. Serve hot with rice

Mutton-n-Potato Curry

Mutton-n-Potato Curry

Ingredients

250 gm mutton cubes 4 potatoes
4 green chillies, slit lengthwise
1" piece ginger, cut into thin strips
5 flake garlic, cut into thin strips
1 coconut, grated
1 tsp coriander powder
1 tsp pepper powder
1 tsp garam masala powder
1 tsp vinegar
1 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric powder

For the seasoning

4 tsp coconut oil
1/2 cup sambhar onions, peeled and sliced
1/2 tsp mustard seeds

For the garnishing

2 tsp roasted curry leaves
2 tsp chopped leaves

Method

1. Pressure cook mutton cubes with half the quantity of salt.

2. Wash, peel and cut the potatoes into cubes. Cook with the remaining quantity of salt till tender.

3. Prepare two extract with coconut each with 1 cup of warm water.

4. Heat oil and saute the seasoning ingredients, green chillies, ginger and the garlic. Add second extract, cook mutton and the potato, coriander powder, pepper powder, garam masala powder, vinegar, chilli and the turmeric powder. Mix well and cook for five minutes till dry.

5. Add frist extract, cook for a minute and remove it from fire. Transfer the contents to a serving dish.

6. Garnish it with roasted curry leaves and the chopped mint leaves.

Malabar Mutton Curry

Malabar Mutton Curry

Ingredients

1/2 kg mutton, cubed
1 cup first extract of coconut milk
6 onions, sliced
2 tsp curry leaves
1 tsp coriander seeds
1 tsp cumin seeds
3 red chillies
1/2 tsp pepper
6 cloves
1 tsp garam masala powder
5 flakes garlic
5 green chillies
1"ginger
1 tsp salt
1/2 cup coconut oil

For the garnishing

2 tsp grated and roasted coconut

Method

1. Roast the coriander seeds, curry leaves, cumin seeds, red chillies, pepper and cloves. Powder together.

2. Grind ginger, garlic and the green chillies to a fine paste.

3. Heat oil and saute the sliced onion and the mutton cubes for 2-3 minutes.

4. Add 2 cups of water and cook for 10 minutes.

5. Add salt, garam masala powder, ground paste, roasted powder and the coconut milk.Mix the contents well and cook for 5 minutes. Remove it from the fire and transfer the contents to a serving dish.

6. Garnish it with grated and roasted coconut.

7. Serve hot with rice.

Coconut Based Mutton Curry

Coconut Based Mutton Curry

Ingredients

500 gm minced meat
2 cups freshly grated coconut
5 green chillies
4 flakes garlic
2 tsp cumin seeds
1 tsp salt

For the seasoning

4 tsp coconut oil
3 red chillies, broken into bits
1/2 tsp mustard seeds
2 tsp curry leaves
1/2 cup sambhar onions, peeled and sliced

For the garnishing

2 tsp coriander powder
2 tsp mint leaves, chopped

Method

1. Cook the meat with half quantity of salt till tender.

2. Grind the coconut, green chillies, garlic ,cumin seeds and the remaining quantity of salt to a fine paste.

3. Heat oil and saute the seasoning ingredients and the ground paste for two minutes.

4. Add the cooked meat, mix the contents well and cook for another two minutes. Transfer the contents to a serving dish.

5. Garnish it with chopped coriander and the mint leaves. If desired spoon 2-3 fresh coconut oil over the curry.

6. Serve hot with rice and pappadam.

Meat Stew

Meat Stew

Ingredients

1/2 kg mutton, cubed
coconut, grated
4 onions, sliced
1" piece ginger, chopped
5 green chillies, chopped
4 cloves
4 cinnamon sticks(1each)
1/2 tsp black pepper
1 tsp salt
1/4 cup coconut oil

For the garnishing

1/2 cup coconut sliced , fried

Method

1. Prepare two extract with grated coconut, the first with one cup of warm water and the second with two cup of warm water.

2. Heat oil in a pressure pan and saute the mutton cubes, onion slices, chopped ginger, green chillies, cloves, cinnamon sticks and the pepper for 2-3 minutes.

3. Add the second coconut extract with the salt. Pressure cook for about 10-12 minutes.

4. Transfer the contents to a dish and add the first extract.Mix well.

5. Garnish it with fried coconut slices.

6. Serve hot with pappadam.