Keema curry

Serves 3 Keema curry is our favorite dish.This is great with chapati or rice and sambar or rasam. Keema curry is simple and delicious way to cook minced meat.

< Ingredients Minced meat ------ 200gm Onion ------- 1no (medium size)-finely cut Tomato ------- 1no ( small size) - finely cut Mustard seeds ------- 1tsp Cumin seeds ------- 1 tsp Turmeric powder ------ 1 tsp Red chilli ------- 1 no Cashew nuts ------ few Curry leaves ------ few Oil ------- 4 to 5 tbsp( gingely oil ) Salt ----- to taste <

To grind: Red chillies ------ 2 to 3 nos Cinnamon ------- 1 inch Cumin seeds ------ 1tbsp Black pepper ------- 4 - 5nos Coriander powder ------- 1 tbsp Curry leaves ------- few Coconut --------- 2 tbsp ( grated ) Ginger ------- 1 inch Garlic cloves ------- 5-6 nos Grind all ingredients to a paste. Method:

Heat a pan in medium flame, add minced meat and saute till the water dries out from the meat, the meat would be half cooked. Remove the pan from flame.

Take a kadai and heat with 4-5 tbsp of oil. Add mustard seeds, cumin seeds, red chilli, curry leaves, onion, turmeric powder and saute for 1 minute.

Then add tomato, ground paste, half cooked minced meat, salt and 2-3cups water.

Cooks in simmer flame till oil oozes out from gravy.

Garnish with roasted cashew nuts and coriander leaves.

Vegetable kuruma

                  Vegetable kuruma                                        

Ingredients 

Vegetable (potato alone) OR (beans,carrot,peas etc.)	250 gram(cut into pieces)
Tomatoes..............................	2 nos(medium size) (cut into pieces)	Onion..................................	2 no(medium size) (cut into pieces)
Green chilli...........................	4to 5 nos	Garlic...................................	4-5cloves
Ginger..............................	1 inch	Mint leaves.......................	handful
Coriander leaves.............	handful	Coriander powder...........	1 tbsp
Cardamom......................	2nos	Cinnamon stick....................	2 inch
Fennel seeds...................	1 tsp	Cashew nuts....................	3-4 nos
( Dessicated ) Crated coconuts ......	1 cup	Oil...........................................	4—6tbsp
Salt................................	as needed

 

To grind : 

Heat a small pan in medium flame, put 1 tbsp oil. 

Now add ½ onion (cut), green chilli (4—5),mint leaves, Coriander leaves, fennel seeds, cinnamon(1/2inch), to fry.

After 2 min remove the heat and add ginger, garlic, cardamom. Coriander- -powder. Allow it to cool. Then grind it to paste without water. Coconut and cashew nut has to grind with little water to make a paste separately. 

Preparation: 

Heat a vessel     in flame add 2tbsp oil. Add cinnamon, cloves, 1/2 tsp fennel seeds onion to fry.Then add cut vegetables or potatoes, cook for 2 min. Now add tomatoes and grinded masala , salt cook for 2min,Then add water to cook the vegetables(300ml).Once the vegetables cooked, add coconut paste and cook for 2-3 min. Remove from heat Garnish with coriander leaves. (Heat some oil add ½ tsp fennel seeds mint leaves(few) 1tsp red chilli powder. Then pour this into Kuruma).

Vegetable kuruma is now ready!

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.