Mutton pepper sukka

 Ingredient:

Mutton------------1/4kg

Small onion----20 to 25 nos

Red chili------2nos

Jeera------------1/4 tsp

Oil--------------2tbsp (seasame oil)

Turmeric powder------1/4 tsp

Curry leaves-----------few

Salt---------------------as needed

Make powder masala:

Coriander seeds-----------1/2tbs

Pepper-----------1tbsp

Jeera---------1tbsp

Red chili------2nos(as needed)

Powder this 4 ingredients without fry

Method:

Heat a press cooker, add oil, jeera,

and Red chili.

After add onion, mutton, salt and turmeric powder.

Add powdered masala when the mutton changes its color and mix well.

Then add ½ glass water.

Close the cooker, make one whistle

and slow the flame for 10 minnutes

Once the cooker cool down, open it

heat for your option constancy and add curry leaves.

Mutton Biryani

 

Ingredients

 

For masala paste:•

 5 Green Chillies

2 pieces two inch cinnamon sticks

3 cardamom

3 cloves

⅛ th of a nutmeg

1 small piece Mace

2 inch piece ginger

12 cloves Garlic

10-12 small onions

 

Other ingredients:

2 cups Seeraga Samba Rice

500 grams Mutton with bone

2 tablespoon Ghee

3 tbs Sunflower Oil

½ tsp Red Chilli Powder

½ cup curd

1 1/2 tsp salt

1 hand full Mint Leaves

1 hand full Coriander Leaves

Juice of half a lime

 

Method:

Wash and soak the rice for at-least half an hour.

Grind all the ingredients listed under masala paste with half a cup of water. Set aside.

Heat oil and ghee in a pressure cooker and add in the Masala paste. Add in the mutton to the pan.

Add in two cups of water and add in the salt.

Add in the plain curd and red chilli powder.

Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.

Remove the cooked meat to a bowl and roughly measure how much liquid is left.

We require 2 times water to the quantity of the rice so 4 cups water. I normally have 3 cups of liquid so I just add 1 more cup of water to it. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.

Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.

Wait for it to boil. Add in the lime juice.

Cover the pan with a lid and let it cook for the first four minutes on medium flame.

Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.

Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important.

 

 

Muttai Kuzhambu

                 

   Ingredients

• 4nos------------------------------ Whole Eggs
• 1 large big Onion ,------------- finely chopped
• 10nos ---------------------------Garlic clove 
  
•  
• 1 tbsp ---------------------------Coriander Powder (Dhania)
• 11tbsp--------------------------- Red Chili powder
• 1/4 teaspoon ------------------Turmeric powder
• 1/2 tsp-------------------------- garam masala powder
• Salt ---------------------------- to taste
• Coriander Leaves ----------- as required (chopped), for garnishing
• 1 no---------------------------- Cardamom
•  ½ tsp --------------------------fennel seeds
• Few ---------------------------kalpasi  (optional)
• 1 cup--------------------------Coconut milk
• Seasame Oil , ----------------as required    

 

• Prepare the spice paste

• 1tsp ----------------fennel  seeds
• 1 inch ---------------Cinnamon
• 5-6 nos-------------- Small onion
• 1 tsp ---------------oil
• 1tsp ----------------fennel  seeds
• 1 inch ---------------Cinnamon
• 1 tsp------------- Cumin seeds (Jeera)
• 2 Tomato ,---- chopped
• 3-4 ------------garlic clove
• 1 inch -------Ginger 

 

        Method :

                      To begin making the Muttai Kuzhambu recipe, boil eggs in enough water in a Pan

·                    Once cooled, remove the outer shell and set aside.

·         Prepare the spice paste by heating 2 tsp oil in a pan. Add cumin seeds, fennel seeds, cinnamon and roast on low-medium heat. Add small onion, salt, tomato, garlic ,ginger and roast for 2- 3  minutes and turn off heat. Cool and grind to a paste with adding very little water.

·         Heat oil in a pan, add cinnamon, ½ tsp fennel seeds, kalpasi, finely chopped onion and till

·         onion become golden color.

·         Add turmeric powder, coriander powder, chili powder, garam masala powder, the spice paste and sauté for  minute.

·         Add  2 cups water and bring to boil. Reduce the flame for 5 minutes.

·         Add Coconut milk, after that add boiled eggs.

·         Place a lid and simmer for 2-3 minutes. Adjust salt and turn off the flame.

·         Remove to a serving bowl and garnish with coriander leaves.

 

 

Puli vengayam mizhagai

 

                      Puli vengayam  mizhagai is a spicy and tasty recipe that

                                                goes well with curd rice.

Ingredients:

 

 ½ cup   – Green chilies   (chopped finely)

 1cup –  Small vengayam / big onion(chopped finely)

11/2 to 2 Lemen size Tamarind

                            1 small – Jaggery ( as needed)

                             1tsp---Turmeric powder

 Salt---- as needed

Seasonings:

4        tbsp – Sesame oil

 1/4 tsp – Mustard seeds

                               1 pinch – Asafoetida

 

           Soak tamarind in 2 cups of water. Squeeze out the pulp and set aside.

 Heat oil in a pan, season with items given for seasoning.

  Add onion along with required salt, saute for few seconds and

 then add chopped green chilies, turmeric powder and saute for 3 to 4 minutes.

 Now add tamarind juice and bring it to boil.

 Cook until you get gravy kind of consistency.

 Finally add powdered jaggery and cook for 2 or 3 minutes

 Switch off the stove and allow them to cool.

 Serve with curd rice and even with sambar sadham and paruppu sadham.

    

              You can store puli vengayam mizhagai in a airtight container and refrigerator for up to a week.