5 MUTTON KURMA (GOAT MEAT CURRY)

Mutton( goat meat) Curry/kurma/kuzhambu


Last weekend we stayed in one of my friend Selvi's place. Had a very good time, kids also enjoyed. Morning for breakfast it was dosa and side dish was sambar, coconut chutney, tomato chutney and MUTTON KURMA. My friend Senthil also had come with us, her mother prepared this dish and we just helped her.

Mutton - 1 1/2 lbs
Onion - 1 big chopped fine
Tomato - 2
Ginger - 1 inch piece
Garlic - 4 pieces
Clove - 3
Cinnamon - one peice
Fennel seeds - 1 tsp
Mint leaves - 5 or 6
Red chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few
Coconut - 1 cup grated
Salt as needed
Oil - 2 or 3 tbsp
Baby goat meat has been used in this curry



Clean and cut the mutton pieces into big pieces.

Grind together:
Coconut, ginger, garlic, mint leaves, clove, cinnamon, fennel seeds to a fine paste... keep aside


Heat oil in a pressure cooker/pan and add mustard seeds, urad dhal, curry leaves... when they pop out add chopped onions and fry till golden brown... next add chopped tomatoes and fry till they are mashed and pulpy ... add the ground paste and all the powders( can subsitute with your home made curry powder)... reduce flame and fry till the raw smell leaves for about 5 minutes... next add the meat, salt ... 2 or 3 cups of water and fry again for another 5 minutes ... close the lid and cook for 2 - 3 whistles( check to see if the mutton is cooked or cook for one more whistle) ... serve with idl/dosa/ rice /aappam/ chapathis.

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0 RIDGEGOURD CURRY(PEERKANGAI PORIYAL)

Ridgegourd/peerkangai/beerakaya

Ridgegourd - 2 medium
Onion - 1 small
Red chillies - 4 broken( or can use sambar powder 1 tsp)
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Channa dhal - 1/2 tbsp
Curry leaves - few
Salt as needed
Oil - 1 tbsp

wash the peel the skin of ridgegourd( save the skin for chutney/thokku)... then cut the ridgegourd into thin cubes.
Heat oil in a frying pan and add channa dhal, mustard seeds, urad dhal and curry leaves... when they pop out add (broken red chillies if using )and chopped onions ... fry till golden brown... next add the chopped vegetable... fry till it is soft ... just add salt and do not add water... since this vegetable leaves out lot of water... so just fry till the vegetable is soft and water is drained( if you have excess water even after frying, then add them in your curries/ gravies)... add sambar powder if using powder now..
Variation: can also add some crushed garlic when frying onion or some garlic powder when frying the vegetables( gives out a good taste and aroma)... serve with rice or chapathis.

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1 KOLLU / HORSE GRAM DHAL SAMBAR

Kollu/horse gram dhal/ ulavalu/ hurali/ kulthi(kulith) - Sambar


In Tamil, this is referred as KOLLU . Normally used to feed horses. But Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam, kollu dhal. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.



Horse gram dhal - 1/2 - 3/4 cup
Onion - 1 small chopped fine
Tomato - 2 small chopped fine
Vegetables - 1 cup chopped( can use brinjal, chow chow, drumstick, carrot or optional can make it plain sambar....)
Green chillies - 2 slit long
Tamarind - a small lime size
Sambar powder - 1 tbsp( or as spice needed)
Turmeric powder - 1/4 tsp
Coriander leaves - for garnishing
Oil - 1 tbsp
Salt as needed

For tempering:
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
Oil - 1 tsp


Soak horse gram dhal overnight and cook them in a pressure cooker/pan next day by adding enough water to immerse completely for 3 - 4 whistles... remove and mash well.... keep aside. This dhal is little difficult to mash ... so if it doesn't get mashed ... drain the water and save it( add to the sambar)... then try to mash the dhal or just blend it coarsely in a blender/ mixer( do not grind it too fine ).

By then soak tamarind in 1 cup of water for 20 minutes and extract pulp.

Heat a tbsp of oil and add onions... fry till transparent... next add slit green chillies and saute for a minute... then add chopped tomatoes and fry till they are mashed and pulpy... now add any vegetables of your choice and fry for 1 - 2 minutes and add tamarind pulp( can also add some additional water)... cook till the vegetables are soft... then add the cooked and mashed dhal... also add sambar powder, turmeric powder and salt... cook till it comes up to a boil and temper it with the tempering ingredients and ... garnish with chopped coriander leaves and serve with hot rice.

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1 VAZHAKKAI VARUVAL(RAW BANANA FRY)

Raw banana - 2 long ones
Onion - 1 medium chopped fine
Garlic - 3 crushed
Fennel seeds(sompu) - 1/2 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt as needed
Oil - 1 tbsp


Cut bananas into half( with skin) and cook them in a vessel with water till soft... remove and peel skin and cool ... later cut them into small cubes.


Heat oil in a pan and add mustard seeds, urad dhal and curry leaves... when they start to pop out add fennel seeds ... wait for few seconds and add crushed garlic( using garlic is optional) and chopped onions.. fry till onions are light brown... then add cooked and chopped raw banana , salt and powders... mix and fry together for 3 - 4 minutes... serve with rice and any curry.

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2 MOCHAI KUZHAMBU(DRY FIELD BEANS CURRY)

Mochai kottai/dry field beans/avarekaalu/endina anavakaya


Dry field beans - 1 cup
Brinjal - 2
Onion - 1 big( or 2 medium)
Tomato - 2
Garlic - 3 pods
Tamarind - 2 inch piece
Coconut - 1/2 cup grated
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Cumin powder - 1/2 tsp
turmeric powder - 1/4 tsp
Salt as needed
Oil

For tempering:
Mustard seeds, urad dhal and curry leaves( all few)


Soak field beans over night and next day change water and cook for 2 - 3 whistles( just add water enough for immersing them while pressure cooking).
Chop onions and tomatoes. Cut brinjal into thin length wise and immerse in water till needed( drain when adding), soak tamarind in 1 cup of water for 20 minutes and extract pulp.


Heat a tsp of oil and add chopped onions( save 2 tbsp of chopped onions) and fry till transparent... next add garlic and fry till onions are golden brown... next add chopped tomatoes ... fry to mash and cook till they are pulpy. remove and keep aside, cool ... later add grated coconut and grind to a fine paste.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves... when they pop out add saved 2 tbsp of chopped onions and fry for 2 - 3 minutes ...Now add brinjal slices... fry for 2 - 3 minutes ... next add all the powders and mix once ( can use home made curry powder)... next add tamarind pulp and cook for 3 minutes ...then add the ground paste... cook for 5 minutes and add cooked field beans and salt... reduce flame and cook for another 6 - 7 minutes( or till the raw smell leaves)... can serve with rice and or idli/ dosa and also chapathis... taste great with any.

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0 BANANA BREAD

This is a type bread that can also be considered as a cake. It is very easy to prepare and can be had as a breakfast or served as a tea time snack.


Ripe Banana - 2
Butter - 1/2 stick( melted)
Sugar - 1 cup ( can reduce to 3/4 cup)
Egg - 1
Vanilla essence - 1 tsp(optional)
Baking Soda - 1/2 tsp
Salt - a pinch
All purpose flour/Maida - 1 1/ 2 cups

Variation: Nut lovers can add a handful of chopped walnuts or almonds for some crunchiness.
( For the loaf pan this size, I have used 1 1/2(one and half) times of all the ingredients mentioned above).



No need for a mixer for this recipe. Preheat oven to 350 degrees. With a wooden spoon or fork mix sugar and banana till the banana's are mashed very well( the sugar will help the bananas to get mashed well, but just see there are no big lumps). To it add salt, butter, baking soda and egg. Mix well can also add the vanilla essence( which is optional). Mix well. Add flour slowly and mix.Can also nuts at this stage and mix well. Grease a bread inch loaf pan with butter or spray in with oil.


Pour the mixture into it and place in the oven for about an hour. Prick with a tooth pick or fork in the centre, if it comes out without any mixture sticking to it - then it is done. Switch off the oven and remove the bread. Cool on a rack. Remove from the pan - slice and serve.

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0 OBBATTU / OBBATTINA SAARU - Version 1

Obbattu / Obbattina Saaru - Version/Type 1- Curry/gravy made with one or two balls leftover/saved from the filling/poorna after making obbattu


This is my(mom's)version of obaattu saaru which is similar to my bassaru recipe recipe link .

This curry tastes more good when it is heated again and again( that is tastes more good when served the next day and the day after).. the more it is heated the tastier it gets ..just like bassaru. The curry looks to be plain, but the flavor and taste is awesome. I like both bassaru and obbattu saaru, where as obbattu saaru will have light sweet taste, since we add in some obbattu stuffing in the curry.

For obbattu stuffing refer my obbattu recipe click here.

WE can make this saaru just like any rasam as an alternative.


Here is the recipe below:-

Onion - 1 medium
Tomato - 2 small
Garlic - 3 or 4 pods
Tamarind - 2 inch piece
Coriander leaves - few
Coconut grated - 1/4 cup
Obbattu stuffing - 1 or 2 balls
Red chillies - 6
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Pepper corns - 6 or 7
Fenugreek/methi seeds - 1/4 tsp
Salt as needed
Oil

For tempering:
Mustard seeds, urad dhal and curry leaves ( all few)

Soak tamarind in water for 20 mts and extract pulp.

Heat a tsp of oil in a pan and add red chillies, coriander seeds, cumin seeds, pepper corns and fenugreek seeds( one by one in order)... fry well and keep aside.
In the same pan add chopped onions and fry till light brown... next add garlic and saute for 3 minutes... then add chopped tomatoes and fry till they are mashed and pulpy... next add coriander leaves and remove , keep aside and cool.
Take both these fried ingredients in a blender/mixer along with coconut and grind to a fine paste... transfer it to a cooking vessel along with drained water from cooking channa dhal( refer obbattu recipe), tamarind pulp, and obbattu stuffing, add salt and cook till the raw smells like around 10 mts... temper it with mustard seeds, urad dhal and curry leaves... serve with hot rice.

Obbattina Saaru - Version 2

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6 OBBATTU / SWEET PURAN POLI / HOLIGE

Wishing you all a very HAPPY UGADI.


Obbattu/sweet puran poli is a dish usually prepared in my house for Ugadi and Vara Mahalakshmi festivals . Obbattu can be made with dhal or with coconut and jaggery mix called as kaayi obbattu... will post in that recipe soon. If I have a choice between dhal obbattu and kaayi obbattu - my vote is always for kaayi obbattu. They taste great and also the shelf life is much better than dhal obbattu.

For the cover:
Maida/ All purpose flour - 1 1/2 cups
Salt - a pinch
Turmeric powder - 1/4 tsp
Oil

For the stuffing:
Channa dhal - 1 cup
Grated jaggery - 1 cup
Cardamom powder - a pinch

Ghee for applying on top of obbattu


In a mixing bowl take maida, salt and turmeric powder.. mix well ... add 1 tbsp of oil and water ... mix well and make a soft dough... also add a tbsp of oil on top and mix... cover and keep aside.. the more the time it is kept aside, it gets loosened and helps when it is pressed / rolled out. Usually they mix in for the cover first thing in the mroning and then start with other preparations...


Wash and cook channa dhal with water till 3/4 th ... that is dhal should not get mushy ... but when dhal is taken out and pressed, it should get mashed with ease.. drain water(can save the water to add in curries or obbattu saaru) and cool ... later add them in a blender/ mixer and grind to a paste... next add grated jaggery and turn on the mixer... sometimes it blends well.. sometimes it gets stuck... so always try to grate or crush the jaggery well and add ... next add the ground paste to a frying pan and turn on heat and fry in medium flame till it gets thick and can be holded , add cardamom powder and mix... keep aside and cool.


Heat a tawa/ griddle ... take a small lime sized ball of the maida mix( cover mix) and mix gently with your fingers to spread it on a plastic sheet sprayed with some oil... take the same amount of stuffing ball and keep them in the centre... next cover the stuffing by pulling all edges that are out to the centre ... next turn over and press gently to form a thin layer like chapathi/roti shaped... transfer it gently to the tawa and cook both sides till golden brown... remove and apply ghee on top... repeat for the remaining.
Save in 2 or 3 balls of stuffing for your obbattu saaru which will come in my next posting and the drained dhal water.
Obbattina Saaru - Version 2

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1 TOMATO THOKKU / PICKLE

I learnt this recipe from my mom. When the tomatoes were very much cheaper in some seasons, she used to buy lots and make this thokku/chutney/pickle. It used to go well with all dishes, that is the advantage of it. My sister and me used to love having it with Bisi bele bath, peas palav, idli, dosas and even with chapathis ... The tangy taste was loved by us and even the smell when cooking and later when stored also used to be great.The main and major ingredient in this recipe is one and only TOMATO ... except with just little spices.

Sending in this recipe to Sanghi's

FALL IN LOVE(FIL) WITH FOOD

My other posts for this event

Tomato Kurma

Tomato - 5 or 6 medium
Tamarind - one small lime size
Garlic - 3 pods( can make a paste, chop fine or crush, I just crushed)
Mustard seeds - 1/8 tsp
Urad dhal - 1/8 tsp
Curry leaves - few
Hing/asafoetida - a pinch
Fenugreek/ methi seeds powder - 1/8 tsp
Chilli powder - 1 tbsp( use red kashmiri chilli powder for good colour)
Salt as needed
Oil - 1 tbsp( can use gingelly oil)


Cut tomatoes into thick chunks and transfer to a bowl, also add tamarind( see that it does not have any seeds in it)... add water just enough for soaking and set it aside for couple of hours... when mom wanted to do it in the morning, she used to soak in the night itself... but I just soaked for 3 hours... later add them in a blender/ mixer and grind to a fine paste.
Heat oil in a non stick pan and add mustard seeds, urad dhal and curry leaves... when they pop out add crushed garlic( adding garlic is optional, but it gives a good aroma to the dish and the kitchen), fry till they turn brown, next add hing, chilli powder and methi powder... just mix and add the ground paste... reduce flame and cover it with a lid/plate... cook till it is almost reduced to get a thick consistency... add salt... check the taste, if the dish is too tangy , can add a bit of sugar/ jaggery to reduce the tanginess.

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4 TOMATO/THAKKALI KURMA

Passing on this recipe to sanghis

FALL IN LOVE(FIL) WITH FOOD

I would like to dedicate this dish to my 2 sons. Like any normal kids, they are also very picky eaters... when it comes to tomato part, they just pick it and keep aside. In this dish I have ground all the major ingredients, so there won't much fuss in feeding( as they cannot find much obstacle on their way), they can just dip and have it . They are happy and I am also happy.
Tomato kurma tastes good when dipped with idli/dosas and even chapathis ... can also be had with any rice varieties... tastes good.


Onion - 2 medium
Tomato - 3 or 4
Garlic - 3 pods
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Dhaniya powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Garam masala powder - 1 tbsp
Coconut grated - 1/2 cup
Salt as needed
Oil - 2 tbsp
Clove - 4
Cinnamon - 2 piece
Cardamom - 2
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few


Chop 1 1/2 onions into thick pieces.. and chop 1/2 onions finely.. chop tomatoes into thick pieces.
Heat a tbsp of oil and add onions( chopped into thick pieces) ... fry till transparent... next add garlic.. fry till onions are light brown ... next add chopped tomatoes... fry till tomatoes are mashed and pulpy ... keep aside and cool... take this in a mixer/ blender ... add along grated coconut, fennel seeds,1 cinnamon piece, 2 cloves to a fine paste.

Heat 1 tbsp of oil in a frying pan/kadai and add cardamom, cumin seeds, remaining 2 cloves, 1 cinnamon, mustard seeds, urad dhal and curry leaves... when they pop out add onions chopped fine.. fry till light brown... next add ginger garlic paste.. saute for a minute... then add all the powders... mix well... finally add the ground paste, salt , little water( according to the thickness required).. reduce flame and cook for 8 - 10 minutes...
My other entries for this event

Tomato Thokku/Pickle

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0 VAZHAIPOO VADA /BANANA BLOSSOM VADA

Banana plant/tree is one kind where we make use of all the parts which are good and beneficial for us .. like banana leaves, stem , fruit, blossom. This is one of mom's recipe of making vada with vazhapoo .. it tastes really great and some times when we have guests at home, she makes this and they really appreciate her. We can make poriyal, vada, paruppu usili with banana blossom ... here is my ( my mom's) version of banana blossom vada/vazhapoo/vazhaipoo vadai.


Vazhaipoo - 1
Channa dhal - 1 cup
Onion - 1 small chopped fine
Garlic - 4 flaked
Ginger - 3/4th inch piece
Red chillies - 2 or 3 broken into small parts
Green chillies - 2 or 3
Fennel seeds - 1 tbsp
Coriander leaves - few
Curry leaves - few
Salt as needed
Oil for frying
(OPTIONAL _Can also add a piece of clove and cinnamon when grinding for good flavor)

Wash and soak channa dhal for 2 hours
Clean vazhapoo( the trickiest part is to remove the stamen and sheath...takes time)... repeat for each flower... later chop into small pieces and immerse in water so they don't change colour. Next Boil water and add the chopped pieces along with little salt and cook for 6 - 8 mts, then drain water.


Drain water from channa dhal and grind with green chillies, garlic, ginger and ( if using clove and cinnamon) to a coarse paste... save a 2 tbsp of channa dhal without grinding...
Transfer to a bowl the ground paste, 2 tbsp of channa dhal, chopped onions, broken red chillies,fennel seeds, chopped coriander leaves, chopped curry leaves, chopped and cooked vazhapoo and enough salt ... mix well ... take a small size ball .. press lightly so it flattens up little... heat oil in a frying pan/ kadai... add the flattened balls to the hot oil and deep fry till golden brown... you can feel the smell when frying itself... take and smells good. and also a healthy dish... except the oil part.

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0 PARVAL FRY

I had seen the frozen pack of parval many times in stores...but never tried making it until recently when my friend Senthil Vadivu suggested that it can be just fried like tindora /kovakkai and that it tastes good. So when all friends went shopping together recently each one of us got a pack to try out. It gets fried much quicker than tindora / kovakkai..

Parval - 1 pack ( frozen... if you get fresh that is great)
Onion - 1 medium chopped fine
Channa dhal - 1 tbsp
Mustard seeds - few
Urad dhal - few
Curry leaves - few
Chilli powder - 1/2 tbsp
Dhaniya powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Salt as needed
Oil - 1 tbsp

Heat oil in a frying pan and add channa dhal, mustard seeds, urad dhal and curry leaves... when they pop out add chopped onions and fry till transparent... next add the vegetable and keep frying in medium flame until they are soft and cooked , also add salt... next add the powders and mix well... can also add some grated coconut just before removing and some crushed garlic before adding onions for good flavor... serve with rice /chapathi.

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3 CAPSICUM PEAS GRAVY

Capsicum peas gravy ...goes well with chapathis/rotis as well as any rice variety like ghee rice etc.... This recipe is a slight variation of my capsicum gravy ... both tastes good..

Capsicum - 1 or 2 medium
Green peas - 1 cup ( can use frozen)
Onion - 1 big chopped fine
Tomato paste - 2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tsp
Dhaniya powder - 1/2 tsp
Garam masala powder - 1 tsp
Cream - 3 tbsp OR
Cashew paste - 3 tbsp
Spices - cumin seeds, clove, cinnamon and cardamom - all few
Oil - 1 tbsp
Salt as needed


Wash and clean capsicum, cut into big cubes...keep aside

Heat oil in a pan and add all the spices... next add chopped onions and fry till golden brown ..next add ginger garlic paste and saute for a minute .... next add chopped capsicum and fry for 3 - 4 minutes... also add green peas ... next add the powders ( chilli, dhaniya and garam masala powder)... ... fry for another 2 - 3 minutes.. mix and add tomato paste... saute for a while and add a cup of water.. cook till the raw smell leaves and capsicum and peas are cooked... add cream or cashew paste and salt... reduce flame and cook for 5 - 6 minutes... tastes great and creamy.

Sending in from ARCHIVES to Priya of Priyaeasyntastyrecipes

AFAM-Bell Peppers

event Started By Maheswari

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0 KALKANDU RICE/ SADHAM

Kalkandu sadham/rice or sugar candy rice.


I first had this dish at my aunt's house in south Tamilnadu ... My cousins had decided the menu for a family function and when lunch was served I was just searching for sugar candy in some kind of white rice that was served when I was a kid... only later came to know that it will melt just like jaggery in sweet pongal. I just loved this rice which later on this had become a regular dish at home.


Raw rice - 1 cup
Sugar candy/kalkandu - 1 cup( can also increase by 1/4th cup)
Milk - 1/2 cup
Water - 3 cups
Cashew - few pieces
Raisins - few
Saffron - 4- 5 strands
Ghee - 3 tbsp
cardamom powder a pinch


Cook rice with water and milk ... cook till done... mash lightly ...add in sugar candy and mix and mash well...also add saffron... add 2 tbsp of ghee. and cardamom powder..
heat 1 tbsp of ghee and fry cashew and raisins and add to the rice...
If the sugar candy/kalkandu is very big, then powder it...or else if they are in tiny bits like we get here in US, they will melt in hot rice...so can add just like that.

Or you can cook rice in a rice cooker with 3 cups of water and next heat a tbsp in ghee in a pan and tansfer the cooked rice and cook along with if needed and mash while cooking. Next add sugar candy, saffron strands and cook till sugar candies are melted. Add cardamom powder. Heat the remaining ghee and fry cashew and or raisins and add to the cooked rice and serve.
Adding milk is optional only. You can prepare the rice without them just like the way you make sweet pongal... that is add jaggery instead of sugar candy and cook.

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