Mutton Kulambu

Hope this going to be my last post of this year. Going for a vacation, Merry Christmas and Happy New Year to all my friends. Meet you all next year will more recipes.

Mutton is good in protein and by the same time has more cholesterol. I am not a big fan of mutton but after marriage in my place I don’t get mutton often might be this is the reason for my craving. So when ever I get a chance I use to buy 8-10 pounds and store in my freezer. We had this mutton kulambu for lunch 2 weeks before.

Ingredients:

Mutton	½ kg
Onion chopped	¼ cup
Curry leaves	few
Coriander chopped	few
Mustard seeds	1 tsp
Chili powder	2 tsp
Turmeric powder	1 tsp
Mutton masala (Optional)	1 tsp
Salt
Oil

 

 

To Grind:

Onion chopped	1 cup
Garlic pods	4-5
Ginger	1 ½ inch
Cumin seeds	2 tsp
Pepper	1 tsp
Fennel seeds	2 tsp
Poppy seeds	1 tsp
Clove	5-6
Cinnamon	1 inch
Dry red chili	1-2
Coconut shredded	2 Tbsp
Coriander powder	1 ½ Tbsp

 

 

 

Directions:

1. Heat one Tbsp of oil in Pressure cooker splutter mustard seeds and add mutton sauté for a minute add a pinch of turmeric powder and enough salt and water cook for 4-5 whiles or until ¾ cooked.
2. Meanwhile heat another Tbsp of oil add clove, cinnamon, cumin seeds, fennel seeds, pepper, garlic and red chili in order and roast them. Then add onion and fry until it turns golden brown.
3. Now add coriander powder and coconut fry for 2 minutes. Finally add ginger and poppy seeds and turn off the stove. Allow it to cool down completely and grind to fine paste.
4. Once the mutton is cooked release the pressure and add this ground paste and water (if needed). Mix well and add remaining turmeric powder, chili powder, masala powder and enough salt (you have added salt for mutton too).
5. Cook until mutton turns soft (depends on the mutton cooking time may vary).
6. In another pan heat little oil splutter mustard seeds, onion, curry leaves and few cilantro (if you need more spicy add some dry chili here) and sauté for 2 minutes.
7. Add this mixture to kulambu and wait of 2 minutes turn off the stove and serve with rice, idli, dosa and chapatti.

 

 

 

 

Sending this to: http://youtoocancookindianfood.blogspot.co.uk

 

 

 

 

Spicy Corn

I tasted this in one of my friends place they didn’t have any topping for this but still it tasted great. After that I tried and it’s a great hit. It’s a good chat food but want to serve immediately so I couldn’t able to do for party. It looks so colorful and mouth watering.

 

Ingredients:

 

Corn kernels	2 cup
Green bell pepper (big)	½
Onion chopped	½ cup
Chili powder	2 tsp
Salt
Oil

 

 

 

Directions:

 

1. Heat oil in a kadai add onion sauté for few minutes. Then add bell pepper fry for another 2 minutes.
2. Add corn and fry for 2-3 minutes now add chili powder and salt and fry until it starts to stick or you can see starch sticking in spoon.
3. Approximately it takes 15- 18 minutes, in this stage turn off the stove.

 

 

 

 

For Topping:

 

Onion finely chopped	¼ cup
Tomatoes chopped	2 Tbsp
Plain sev	¼ cup
Lime juice	1 tsp
Coriander chopped	few

 

 

 

Add all the topping and serve immediately.

 

 

 

 

 

Tips: This will not be good if you serve after half an hour it will be soggy and wont taste good. I used frozen corn. If your using regular corn cooking time may vary.

 

Sending this to: http://rascookbook.blogspot.com

 

 

 

Plain Sev

Ingredients:

Besan flour/ Kadalai Mavu	1 cup
Rice flour	½ cup
Butter	1 Tbsp
Hot oil	2 Tbsp
Oil	For deep fry
Salt

 

 

Directions:

• In kadai keep oil for deep frying.
• In a bowl add all the ingredients except hot oil add some water (approximately little less than half a cup).
• Mix well finally add hot oil mix well and form thick sticky dough.

 

 

 

 

• Put this dough in muruku mold (choose the right plate) and press in the hot oil as circles.
• Cook both the sides it takes 1-2 minutes to cook on both sides. Drain the oil and put in bowl.

 

 

 

• Repeat this for rest of the dough. Finally using your hand crush the circle to break to plain sev.
• Sprinkle chili powder, pepper powder and mix well, now sev is ready to serve.

 

 

Thatta Payir Sadam (Cow Peas Rice)

My mom use to cook this most of the time. It’s one of my favorite too.  I haven’t tasted this anywhere and even heard from anyone. It takes only 30 minutes to cook and a different food when we need a change.

 

Ingredients:

 

Rice	1 ¼ cup
Thatta Payir (Cow Peas)	½ cup
Onion chopped	¾ cup
Tomato chopped	½ cup
Garlic Pods	6-7
Green chili	1-2
Cumin seeds	1 Tbsp
Turmeric powder	½ tsp
Chili powder	½ tsp
Mustard seeds	1 tsp
Curry leaves	Few
Coriander chopped	Few
Salt
Oil

 

 

 

Direction:

1. Cook thatta payir in pressure cooker for 4-5 whiles or until it’s cooked but not mushy.
2. Heat oil splutters mustard seeds and cumin seeds. Add onion, green chili, curry leaves and half coriander.
3. Once onion turn soft add tomato with a pinch of salt and cook for few minutes. Now crush the garlic and add to onion tomato mixture fry for one minute and turn off.
4. In a pressure cooker add rice, cooked thatta payir, onion tomato mixture, turmeric and chili powder, salt.
5. Add 3 ¾ cups water (including the water from cooked thatta payir 1:3 ratio rice: water).
6. Cook for one whistle in high and 2 whistles on low flame turn off the stove. Wait until the pressure released and garnish with remaining coriander.

 

Tips: This will taste good if you serve hot and with ghee.

 

Sending this to: http://lemonkurry.blogspot.com

 

 

 

 

Almond Chocolate Macaroons

It’s easy and taste sweet. Even it’s good for kids it has almonds and their favorite chocolate. It takes only 20 minutes to prepare.

Ingredients:

Coconut	1 cup
Almond finely chopped	¼ cup
Sweetened condensed milk/Milkmaid	5 Tbsp
Chocolate wafer	6-7
Butter	2 Tbsp
Powdered sugar	1 ½ Tbsp

 

 

 

Directions:

1. In a large bowl mix first three ingredients. Check for sweetness if you are sweet toothed you might need more condensed milk.
2. Using a food processor or mixe grind the wafer and make wafer crumbs it should be ½ cup.
3. In another bowl add wafer crumbs, powdered sugar and butter mix well until sets.
4. Divide that into 12 equal small balls, flatten them and make like cookie shape or small circle.
5. Now take a spoon full of coconut almond mixture and place that on top of the wafer circle. Arrange that like a mountain with wafer mixer as abase.
6. Place this on a baking sheet and bake for 20 minutes or coconut turns golden brown on top at 350º F.

 

 

 

 

 

 

Sending this to: http://nivedhanams.blogspot.in, http://bestofmykitchen.blogspot.in , Nithu's kitchen, Event

 

 

 

 

 

Vadakari

This is one of the famous side dish for Idli in Tamil Nadu. But this is the first time I tried and it came out good. Its steam cooked version.

Ingredients:

 

Split channa dal/Kadalai Parrupu	½ cup
Onion chopped	1 cup
Tomato chopped	½ cup
Clove	4-5
Cinnamon	1 inch
Fennel seeds	1 tsp
Bay leaves	1-2
Dry red chili	1
Red chili powder	1 tsp
Turmeric powder	½ tsp
Coriander powder	1 tsp
Coconut milk	3 Tbsp
Asafetida	a pinch
Garlic pods	2
Ginger	½ inch
Curry leaves	few
Coriander chopped	few
Salt
Oil

 

 

 

Direction:

1. Soak dal for 2-3 hrs. Drain the water and grind to course paste with fennel seeds, garlic, ginger, asafetida, dry red chili and little salt.
2. Make small lemon size balls and steam cook for 12- 15 minutes or until it cooks.
3. Heat oil in a kadai splutters bay leaves, clove and cinnamon. Add onion and curry leaves sauté until soft.
4. Now add tomato and cook until it turns mushy. Add turmeric powder, chili powder and coriander powder cook this with enough water.
5. Once the vada balls are cooked take them out and crush them. Heat oil in a pan and add the crushed vada’s and roast for few minutes.
6. Now add this to the gravy and cook for few more minutes. Once you add the vada the gravy will starts to thicken. In this stage check for salt and add coconut milk cook for few more minutes.
7. Sprinkle some coriander leaves and turn off the stove.Serve with Idli.

 

 

 

 

 

 

 

 

Tips:  Don’t add water for grinding If needed sprinkle few drops. This gravy will turn thick once you add vada so add enough water before if not add boiling water when checking for salt.

Sending this to: www.youtoocancoookindianfood.blogspot.com, http://priyaeasyntastyrecipes.blogspot.fr