MUTTON CURRY - KERALA STYLE

Red meats are rarely bought in our house may be once in a yr ..though its low fat red meat..My hus loves it..My son is "said" to be a vegetarian..but now he too ....This is a rich dish with aromatic,spicy but not so hot ,I love the bites of coconut pieces in between..The aroma of curry leaves with pepper...wowww.... increases the taste too...Before my marriage i never tried mutton ..One day my dear hus made a mutton curry with his own recipe ( he cant make that again next time )..from that day onwards i to started to have mutton curry...Though now a days he forgot the way to kitchen!!!!..  :(

Ingredients:

1. Mutton : 250 gms
2. Onion : 2 med
3. Green chillies : 2 nos
4. Red chilli pwd : 2 tsp
5. Turmeric pwd : 1/2  tsp
6. Coriander pwd : 3 tsp
7. Pepper pwd : 2 tsp
8. Coconut pieces : 3 tblsp
9. Garam Masala : 1tsp
10. Salt : as needed
11. Ginger : a small piece
12. Garlic : 4 pods
13. Curry leaves : 3 stems
14. Water : 1/2 - 1 cup ( consistency of gravy as per required )

Method:

• In a blender, add the ginger , garlic, redchilli pwd. turmeric pwd,coriander pwd, salt and make a smooth paste 
  
• Marinate the mutton pieces ( clean and cut into small pieces) with this paste

• Keep this aside for 1 hr
• Cut the coconut into small pieces and marinate this with a pinch of turmeric pwd and keep it aside for 20 mints

• Mean while slice the onion , green chillies in length wise
• After 1hr, cook the mutton in a pressure cooker by adding a half cup of water  for 15 mints..check whether the mutton is cooked well 

• In a non stick kadai or pan,  heat oil and add the coconut pieces and shallow fry them and keep aside

• In the same oil add  onion and saute until it becomes translucent

• Then add the green chillies and curry leaves, fried coconut and saute.

• To this add the cooked mutton together with gravy and stir well
• After a boil add the pepper pwd and garam masala and chk the salt ..if req add salt too

• Give a boil and when the gravy comes in good consistency , remove from flame
• Good with rice and chapathies...

FRUIT CHAAT

Fruits fruits fruits....those who loves fruits will also love this chaat..a coarse meal for diet controllers..a lighter dish than a dessert.Its always recommended to have fruits and vegetables every day.This is the perfect way to have all those in a single bowl with a kick that will make u indulge u entire bowl..I made this chat with fruits that was in my house.There are different ways to make chaats...Just try this...and even try different combinations of fruits....I made this with...

 
 Ingredients:

1. Cucumber : 1 cup ( diced)
2. Apple : 1 cup ( diced )
3. Guava : 1 cup ( diced )
4. Mint leaves : 1 tblsp ( chopped )
5. Coriander leaves : 1tblsp ( chopped )
6. Chaat masala : 1/2 tsp
7. Lemon Juice : 1 tsp

Method:

• Mix the fruits and leaves in a bowl.( Add the apples at last .Other wise it may turn colour)
• Mix well   

• Last add the chaat masala and lemon juice and mix well with a spoon..

 
   

• Chaat ready..Serve it instantly

NB

•  You can use any fruits available in seasons
• While adding bananas , apples ..add it just before serving

CABBAGE SOUP

Soups are always welcomed in my house esp for my hus..he loves soups..yday i made this for the first time and asked him to tell wht is it made of...Actually he is a master for telling this,,but this time i won...he couldnt get...I used to make cabbage as thoran ( a type of dry dish made in kerala)...but its not that much favourite in our house...These days when ever i open the fridge i see a piece of cabbage in it...ydy i decided to make something new and got this recipe and it was a superhit in my house...so guys pls try this....

Ingredients:

1. Cabbage:  2 cups
2. Onion : 1 big
3. Milk : 1/2 cup
4. Water : 2-3 cups
5. Red chilli flakes: to taste
6. Salt : to taste
7. Olive oil / Butter : 1tsp 
8. Garlic pods : 4-5 nos
9. Ginger : a small piece

 Method:

• First cut a small portion of the cabbage and chop it finely and keep aside
• Then cut the remaining cabbage and onion roughly
• In a pan , heat a half tsp of oil / butter , then add the roughly chopped cabbage and onion and saute for 2 minutes
  

 

• Then in a pressure cooker , tansfer these onion and cabbage,garlic pods ,ginger and add little water and give 2 whistles

• Allow it to cool.
• Once it cooled , In a blender , grind it by adding milk and make a smooth paste ( if  u doesnt like ginger taste, remove it before grinding )....Take care while blending
• Then transfer this to a bowl , add salt and remaining water and bring it a boil

• Now, in a kadai , add a drop of oil and saute the finely chopped cabbage which was kept aside first

 

• Saute for few seconds..It must be crispy
• Add this cabbage and chilli flakes to the soup

 

• CABBAGE SOUP IS READY!!....SERVE IT HOT

CHICKEN PARATTA

From the name itself its clear that what the paratta is made up of!!...So i just escaped from making any side dish for this..its a heavy dish..eating 1 or 2 is more than enough for an adult..Here the recipe is..

 

Ingredients:

1. Chicken : 100 gms
2. Onion : 2 Nos
3. Capsicum: 1 No
4. Ginger Garlic paste : 1 tsp
5. Green chillies  :  3 Nos
6. Chat masala : 1 tsp
7. Black pepper pwd : 1 tsp
8. Salt : to taste
9. Wheat flour : 2 cups
   
   
   

Method :

For making the chicken mixture

• In pressure cooker, add the chicken pieces , salt and little water and cook the chicken

• Once cooked, let it cool down and drain the remaining water from the chicken
• Once the chicken is cooled, just mince it in a blender..( just give a turn in the mixer ) 
  

 

• Heat oil in kadai.Add the ginger garlic paste and saute for a while.
•  Once the raw smell goes , add the sliced onion to it and again saute until it turns to golden brown
• Now add the sliced capsicum and saute for few seconds
• Add green chillies, pepper pwd , chat masala and salt ( it the chicken have enough salt then no need to add...check the salt then add as req )...
• To this mixture add  the minced chicken and saute well and keep the flame low for 2 or 3 minutes
  

• In btw saute . otherwise their is chance for sticking at the bottom
• Keep this mixture aside and let it cool

For making the dough

• Mix wheat flour , salt and water to make a dough..Paratta dough must not be too smooth or tough.So take care while using water..Add water little by little

 

   For making parattas:

• For making parattas, make rolls of chappathies using rolling pins
  

•   Take a tblsp of mixture and keep this on the centre of the dough as shown in the pict

 Leave the edges ...

• Make another roll of dough of same size and keep exactly over the first roll
• Give a slight pressure on the edges so that both the rolls joins together and the mixture will stay in btw the rolls

 Take care while doing this

• Heat a tawa , and place the paratta on it
  

• Let the heat be in med flame
• Flip it to other side and cook
  

•  Drizzle oil or ghee as per u choice

• Repeat it until both the sides becomes crispy

• No need of any side dish..enjoy 

NB :

•  In parattas u can do any experimemts

• Any left over chicken curries can be stuffed in parattas

• Just remember.. the gravy must not be thr

MEXICAN BRINJAL SAUTE / EGG PLANT SAUTE

This is somewhat like keralas mezhukupuratti...made a little difference in and became little bit mexican..This is a yummy dish ..In this i have added potatoes too. ..Brinjal goes well with potatoes too..I got this from another site and tried ..it came out well..and whenever i make it..the bowl become empty fast...

 

 

Ingredients:

1. Brinjal /Egg plant      -  4 Nos

2. Onion                       -  1 Big

3. Potatoes                   -   2 med

4. Red Chilli Flakes       -   1tsp

5. Red Chilli Pwd          -    1/2 tsp

6. Turmeric   Pwd          -     1/4 tsp

7. White Vinegar            -     1/2 tsp

8. Salt                            -     To taste

Method:

• Cut the brinjal and potatoes as dices..
• Heat oil in kadai, add the chopped onions to it and saute until its softened

• Add chilli flakes and again saute

 

• Now add the chilli pwd , turmeric pwd and salt and saute for few sec

• Add the diced veggies and saute well, so that all masalas gets stick into the veggies

• Cook it by covering
• Dont add water
• Once the veggies gets half cooked, add the vinegar to it and saute well

• Once its cooked, remove from flame and serve hot with brown rice . 

ALOO PARATTA

A typical North western dish. Actually its a breakfast dish..but i used to make it at dinner also..Parattas comes into my mind esp aloo paratta, when i feel lazy to make any side dish .From younger age itself my son loves it..Normally its served with lassi or any chutneys..i used to have yoghurt or achar...Early days i used to add garam masala ..but my neighbouring sardarni aunty told that they dont add garam masalas...so now a days i used to make without garam masala...if u guys love to have add little garam masala tooo..Here is the recipe ...

Ingredients:

1. Potatoes       - 3 med 
2. Onion            - 1 no
3. Green chillies  - 3 Nos
4. Coriander pwd - 1/2 tsp
5. Coriander leaves - handful ( chopped)
6. Wheat flour         - 3 cup
7. Salt                     - To taste
8. Water                  - For kneading

Method:

Cook the potatoes  and smash it well ...Add finely chopped onion , finely chopped chillies, coriander leaves, coriander pwd  and salt to its and mix WELL....and keep aside.

1. In a bowl, mix the flour, salt and add water little by little and make a dough of it.This dough must not be too smooth nor too tough.
   
2. Make small balls of this dough . Make a small rolls of ball as shown in picture.
   
3. Keep a spoon full of potato mix to the centre of the rolls .
   
4. Now seal the edges to each other and again dust it with little more flour and make big rolls of chappathies
   
5. Take care while rolling...never give too much pressure while doing that.Other wise the stuffings starts to come out and will become difficult to take the chappathies from rolling pin
   
6. Mean while heat a tawa , place the paratta to this.
   
7. When one side gets lightly cooked, flip it to other side ..Then drizzle with oil / ghee..
   
8.  
9. 

1. Again flip it to other side and press with the spatula. sot that  the parattas gets cooked inside too..Do it until, the parattas looks golden brown.

Aloo paratta is ready...Serve it hot along with  curd or pickle.