The PERFECT Fries

I love fries, but who wouldn't! We must have seen crisp fries in lot of chip shops and wondered how they achieve that crunchy on the outside and soft on the inside texture. Homemade fries are always soggy. Well if your's is not then well congratulations! So I bring you THE PERFECT FRIES you can make at home. Long time back I remember watching Heston Blumenthal's Cook like Heston on Tlc. Wow that's an amazing program I tell you. The guy is a genius! He cooks like he is in a science lab. So methodological and very accurate. And he made this TRIPLE COOKED CHIP on one of the shows and since then its been on my long list of "Recipes to try before you die". Hmm actually that list is getting endless! 

So, you cook the potato three times to achieve that crisp outside. Well its quite a ling process but actually easy and you can make a batch of it and stick it in the freezer and deep fry when you have guests around. According to Heston you will need a kitchen thermometer.But I don't own one and the chip turned out absolutely fine. Just make sure you use long variety potato for this like shown in the pic below. 

Stock Image

You Will Need:

1 kg Potatoes, Peeled and cut into chips (2cm x 2cm x 6cm)

Oil to Deep Fry

Salt to Season

The Cooking:

Step 1:

Place the cut chips into a bowl and wash under running water till the water runs clear. 

Step 2:

Place 2 ltrs of room temperature water in a large saucepan and add the cut chips. Place on medium heat and simmer untill the chips are falling apart (they will be cooked through but still hold the shape) approx 30 mins depending on the potatoes. 

Step 3:

Drain the potatoes carefully and place them on a tray to dry out. Then stick the tray into the freezer for 1 hr.

Step 4:

Pour oil in a deep frying vessel and heat the oil to 130 degrees. If you do not have a kitchen thermometer its fine. To check if the oil is heated to 130 degrees simply put a potato chip in it. The chip will sink to the bottom and you can see teeny tiny bubbles appearing from the drowned chip. Fry them in small batches for 5 mins apprx until there is a outer crust formed.

NOTE: No Need to defrost the chip. It must be frozen while deep frying

Step 5:

Remove from the oil and place them in a kitchen paper to absorb excess oil. Put the potatoes on to a tray and freeze for another 1 hr.

NOTE: If you dont want to cook the chips immediately then it can be kept in the fridge for 3 days

Step 6:

After an hr take the chip out and heat the oil to 180 degrees (To check put a chip into the oil and it immediately sizzles like crazy). Deep fry the chips in batches until the chip is crisp and a nice golden brown colour approx 7 mins. Place them on a kitchen paper and season with salt.

There You have the perfect chip you can ever make. So crunchy on the outside and soft on the inside.

I suggest you serve it immediately.....1

Happy Cooking!  

Vegetarian

0

Paneer Bhurji

This is a mandatory post. As Little A is growing by leaps and bounds its so hectic right now that am trying to squeeze cooking between his so unpredictable naps. And I literally just gave up blogging! But thank god I have a pushy hubby and Big A has been nudging me to keep the foodie and blogger in my alive! So am sorry I have been ignoring my blog for long and the poor photographs that may follow. Because when I shot this pic Little A almost pulled the plate down :D 

So, PANEER BHURJI / scrambled cottage cheese is such a quick fix. Its super tasty and you could also make this as a paratha stuffing, sandwiched between bread slices or simply spread over a dosa....Little A too loved this when I stuffed this in a paratha and smeared it with ghee, of course dont add chilli and salt if you are planning on offering this to your baby. 

Serves 3

You Will Need:

200g of Crumbled / Coarsely Grated (NOT FINELY) Paneer / Cottage Cheese, I used Homemade

1/2 tsp of Cumin Seeds

1 Medium Onion, Finely Chopped

1/2 Red Bell Pepper, Finely Chopped (Totally Optional)

1/2 tsp of Ginger Garlic Paste

1 Large Tomato, Finely Chopped

1 Green Chilli, Finely Chopped

1/4 tsp of Tumeric Powder

1/4 tsp Gram Masala

1/4 tsp Red Chilli Powder

1/4 tsp Coriander Powder

1 tsp of Kasuri Methi, Crushed between your palms

Salt to taste

2 tbsp of Oil

Some Chopped Coriander Leaves  

The Cooking:

Heat oil in a non - stick pan. Once hot crackle cumin seeds and add the chopped green chillies. Then add the onions and saute till pink and translucent followed by ginger garlic paste. Saute on medium for 2 mins and add the tomatoes when the onions are golden brown. Add the red bell pepper and saute for a min. Now add the salt, red chilli powder, coriander powder, garam masala and kasuri methi. Saute for 4 - 5 mins till the raw flavours are gone. 

Now tumble in the grated / crumbled paneer and mix well. Add the chopped coriander leaves and cook on medium heat for 2 mins or till the paneer is well mixed with the gravy and become soft. Take off heat and serve hot with roti / rice!

Happy Cooking! 

Vegetarian

0

Prawn 65

Amma's Recipe #21

Should I really tell you how delicious and mouth watering this dish is? You should see my keyboard when I was making this post. Drools!!! Its quick, simple and irresistible. Perfect as a side to rasam or with any curry and a fab appetizer.

You Will Need:

A kilo of Prawns, Washed and Deveined 

1 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

2 tsp Ginger Garlic Paste

1 Whole Egg

Juice of a Lime

2 tbsp Cornflour

1 tbsp Rice Flour

Salt to Taste

Few Curry Leaves

The Cooking:

Mix all the ingredients together in a bowl and marinate for an hour at least.

Heat oil in a heavy bottom kadai and add the marinated prawns once the oil is hot. Prawns cook quickly so take them out after a few mins once the masala is cooked. Leaving them for long will make them hard. 

Place them on kitchen paper to absorb excess oil and serve with lime wedges.

Happy Cooking! 

South Indian

0

Meen Kuzhambu #1

Amma's Recipe #20

This is one version of MEEN KUZHAMBU / FISH CURRY my mom makes. There is another version which I will be sharing later. Am not a very big fan of this to be frank. I seldom eat the curry but I always fish out the fish in them. Meen kuzhambu is an absolute favorite of my brother's. He always asks for this when the climate is gloomy or when there is a heavy downpour. That is when he says is the perfect timing for a spicy tangy fish curry! 

You Will Need:

A Kilo of Fish, Any Variety you Like

100g Tamarind

100g Shallots, Sliced

3 Tomatoes, Chopped

6 Green Chillies

10 Garlic Cloves

4 tbsp Chilli Powder, we always use HOMEMADE

1/2 tsp Turmeric Powder

Salt to taste

200g Gingelly Oil

1/2 tsp Mustard seeds

1/2 tsp fenugreek Seeds

Some Curry Leaves

To be ground to a paste

1/2 Cup Grated Coconut

100g Shallots

The Cooking:

Place the grated coconut and shallots in a blender and grind it to a fine paste.

Soak tamarind in 2 cups of water. Make a paste out of it and strain it to get the tamarind water. To this add chilli powder, salt, turmeric and the ground coconut and onion paste. Mix well till everything is incorporated.

Heat oil in a shallow kadai and crackle mustard and fenugreek seeds. Then add the sliced shallots and curry leaves. Saute till the onions are golden brown. Then add the chopped tomatoes and green chillies. Saute for few mins.

Now pour in the tamarind water mixed with the masala that was prepared earlier. Bring it a boil and let it reduce a little. Now add the fish and bring it to a boil. Now simmer for 10 mins till the fish is done and oil separates. Finally add some fresh curry leaves and take off heat. 

Its better you serve it in the same kadai you prepared the curry to avoid breaking the fish.

Happy Cooking!

South Indian

0

Amma's Spicy Crab Masala

Amma's Recipe #19

Nearly a month since my last post. I have been busy or what! Little A has been keeping very busy lately and thankfully I have some dishes lined up for you that were prepared by my mom during my last visit. 

SPICY CRAB MASALA.....oh I love crab. I still don't know to break the shell but that my dad or my bro takes care of it and you can finding me sitting next to a heap of emptied crab shell and still wanting for more. I have never cooked this dish, infact I don't even attempt to cook many of my mum's dishes. I like it only when she cooks them. This crab masala is so spicy and fab. Its got green chillies, red chilli powder and peppercorns so you better watch out while adding the spices please adjust according to your liking. The masala compliments with plain rice, curd rice, roti, Idly / Dosa, Appam or idiyappam.

You Will Need:

A Kilo of Crab, Washes & Cleaned

3 large Onions, Sliced

1/2 tsp Fennel Seeds

4 large tomatoes, Chopped

4 Green Chillies, Slit

2 tsp Ginger garlic paste

1 1/2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

1/2 Cup Grated Coconut, Grind this to a fine paste

150ml Oil

Salt to taste

For the masala:

1 large onion

4 green chillies

1 tbsp Peppercorns

1 tbsp Cumin

1 tsp Fennel

Few Curry Leaves 

Few Coriander Leaves

The Cooking:

Place all the ingredients for masala in a blender and grind it to a fine paste. 

Heat oil in a large kadai and crackle fennel seeds followed by the sliced onions. Saute on high till the onions are very light brown in colour. Then add the chopped tomatoes, green chillies and ginger garlic paste. Cook for few mins till the raw flavours of ginger garlic paste are cooked off. Then add the crab followed by the ground masala and cook for 10 mins mixing everything together. 

Now add the red chilli powder, turmeric powder and salt. Pour in 2 cups of water and mix well cooking it for another 10 mins. Then add the ground coconut and cook covered for 15 - 20 mins. Sprinkle some fresh curry leaves and coriander leaves and simmer for another 5 mins till the gravy thickens and the crab is cooked. 

Happy Cooking!

South Indian

1

Tempered Tomato Raita

Amma's Recipe #18

This is one raita I love eating with Bisibelebath. They both complement each other beautifully without overpowering.  

You Will Need:

200ml Thick Plain yogurt

1/2 kg Ripe Tomatoes, Roughly Diced

3 Green Chillies, Finely Chopped

Some Curry Leaves

Some Chopped Coriander Leaves

1/2 tsp Mustard Seeds

1/2 tsp Urad Dal

1/2 tsp Sugar

Salt to taste

2 Tbsp Vegetable Oil

The Cooking:

Heat a kadai with oil. Once hot crackle mustard seeds amd urad dal. Then add the curry leaves and chopped green chillies.  Saute few sec and throw in the chopped tomatoes and coriander leaves. Sprinkle salt and sugar.  Saute for 5 mins on medium heat. You dont want the tomatoes to go mushy. Then take off heat and mix in with beaten curd.

NOTE: Let the tomatoes cool a bit before adding to the curd to prevent splitting of the curd.

Happy Cooking!

Vegetarian

0

Chicken Ghee Roast

I LOVED this dish! CHICKEN GHEE ROAST from the state of Karnataka. I have never tasted this before. To be frank I live in Karnataka for past 2 years and I have never really had their authentic dishes yet! *facepalm* and this is an authentic chicken dish from Mangalore. I have been collecting few recipes of the state I live currently. So you can expect to see more. Ok ok coming back to the Chicken Ghee Roast. I know the state of Kerala has a Chicken Roast recipe. And the first time I heard about this dish in a food show (I watch too many. Am like an ADDICT! Am addicted, totally) and the word "ghee" actually caught my attention. 

And yes the dish stands true to its name. Its cooked in Ghee completely. Well you can use half ghee and half oil but trust me you MUST MAKE this ONLY with GHEE! The aroma of ghee and the spices is just too good to miss and flavours were so fresh to me. It really has got an unique flavour and aroma. I just could not stop eating it. Its so worth of all the calories. 

Serves 3 - 4

You Will Need:
1 Kg Chicken
Juice of a Lime
1/2 Cup Yogurt
1 tsp Turmeric Powder
Salt
30 Kashmiri Red Chillies
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
2 tsp Peppercorns
1/2 tsp Fenugreek Seeds
10 Garlic Cloves
Cherry sized Tamarind Soaked in 2 tbsp water
A cup of Ghee
1 tsp Sugar
Some coriander leaves, Chopped
Few Curry Leaves

The Cooking:

Place the chicken in a bowl and add lime juice,yogurt, turmeric and salt. Mix all these together and marinate for an hour at least or overnight.

Meanwhile, dry roast red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek. Cool the roasted spices and grind in a mixer along with the tamarind and garlic cloves. Grind it to a fine smooth paste. Keep aside.

Heat a large pan with 1/4th cup of ghee. Once the ghee is hot add the marinated chicken along with the marinade and cook till the chicken is almost done. Then transfer the chicken to a bowl and keep aside. In the same pan heat the remaining ghee and add the ground masala paste. Cook this till the masala is cooked and oil separates from the sides.

Once the masala is done tip in the previously fried chicken along with the juice accumulated from the chicken into the masala with salt. Cook this till the chicken is cooked through and the masala dries. Then add the sugar, curry leaves and coriander leaves. Stir well for few mins and take off heat. Serve hot!

Happy Cooking!

South Indian

1

Dhania Chicken

DHANIA CHICKEN  is slightly marinated chicken cooked in a unique blend of fresh coriander curry. Its so easy to make. I love recipes with has minimal chopping (I love to chop though!) and its taste awesome. The best way to finish up leftover fresh coriander, which happens all the time in my home. Best served with Naan / Kulacha / Roti or any mildly flavoured rice. 

Its basically not a tricky dish. There is no fine line of balancing between flavours. Its Dhania Chicken and its meant to have those fresh flavours of coriander leaves. So don't go overboard with onions. 

You Will Need:

1kg Chicken

Juice of a Lime

Salt

1 tsp Red Chilli Powder

2 Large Onions, Finely Chopped

1 Green Chilli, Finely Chopped

1 tbsp Ginger Garlic Paste

3 Green Cardamom

1 Cinnamon Stick

3 Cloves

1 Big Bunch Coriander Leaves, Roughly Chopped

1/2 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Red Chilli Powder

5 tbsp Oil

The Cooking:

Marinate the chicken with lime juice, salt and red chilli powder for at least an hour. 

Meanwhile heat oil in a pan. Once hot add cinnamon, cloves, cardamon and 3/4th of the chopped onions. Saute till the onions are pink and translucent. Then add roughly torn coriander leaves and green chillies and saute for few mins. Now add the turmeric powder, red chilli powder and coriander powder. Saute for couple of mis and take off heat. Let it cool and grind it to smooth. 

NOTE: You need to add only 2 onions to this gravy, mediam to large onions and loads of fresh coriander. If you increase the number of onions it will overpower & mask the flavours of coriander. 

Heat the same pan with remaining oil and saute the remaining chopped onions till soft. Then add the marinated chicken and cook for 5 mins. Then add the ginger garlic paste and cook covered till the chicken is tender. Stir occasionally to avoid from burning at the bottom.

NOTE: NO NEED to add water to cook the chicken. The chicken will release a lot of juice on its own.  

Once the chicken is tender add the ground coriander onion paste. Add salt and stir for few mins. Then add 1/2 cup of water and cook covered till oil separates from the sides and the gravy has thickened. 

Serve hot with rice / roti!

Happy Cooking!

Sides

0

Kari Muttai Chops

Remember my mom's Cauliflower Masala Fry, one of the most popular recipes on the blog? I said you can never find it anywhere at any hotels. And this recipe is something you cannot guess (exactly) unless I tell you what it is! And this recipe is my grandma's and she has been keeping this under lock and key. Even my mom does not make this often, its my granny who prepares this all the time. No one else in our entire family can make it like her. You can never find this dish else where. But if you do, am all ears!

KARI MUTTAI CHOPS....Mutton Chops is a spicy curry and the chops is actually hidden inside the eggs. See I told you, you can't guess unless I tell you what it is. Its a family favourite. You got to try this I tell you, and wow your family or play guessing game with the guest! 

You Will Need:

1 Kg Mutton, Boneless

4 eggs Per 250g of Mutton 

1 Small Onion, Finely Chopped

1 Small Tomato, Finely Chopped

1/2 tsp Turmeric Powder

2 - 3 tbsp Oil

Salt to taste

For the Chops Masala:

100g Peppercorns

50g Cumin Seeds

1 tbsp Fennel Seeds

2 inch Ginger 

8 Garlic Cloves

Some Curry Leaves

Some Coriander Leaves

6 Green Chillies

4 Cloves

1 Cinnamon

The Cooking:

Step 1:

Place all the ingredients for the chops masala and grind them to a paste. It should be smooth and at the same time not very coarse. 

Step 2:

Clean the mutton and place it in a bowl and smear it with the prepared masala. Make sure you massage the mutton well and that the masala is fully coated. Let this rest for an hour at least.

Step 3:

Heat a pressure cooker with oil and add the chopped onions. Once they are translucent add the chopped tomatoes and saute for a 2 - 3 mins. 

Now tumble in the marinated mutton, 1/2 tsp turmeric powder, required salt and give it a quick stir. Water is not required to cook the meat since it will cook in its own juices and chops masala. But if you find the water content its too low then sprinkle some but not much. 

Pressure cook for 4-5 whistles or until the meat is done. 

Step 4:

The chops will be little runny. So transfer it to a kadai and simmer till it dries up.

Step 5:

Break eggs into a large bowl and add required salt. Whisk. Add couple of ladles of chops with the mutton pieces into the beaten eggs. If the eggs are in excess you can make a spicy omelet out of it. So don't stress about the mutton to eggs ratio. 

Step 6:

Heat a heavy bottom kadai. DO NOT use flat base ones, the bottom should be curved. Scoop the egg along with a piece of mutton and place in oiled kadai. The kadai must be really hot. It only needs fews seconds of cooking. Now its not tricky, just roll the edges with a spatula couple of times so that the eggs seal the chops. If you see a tear and chops peeking out, then just pour a little beaten egg on it. 

Happy Cooking!

South Indian

0

Bhuna Gosht - My Guest Post to My Eaterspot!

This is my first guest post and I was definitely so excited about that. One of my fellow food bloggers friend Beula Pandian Thomas, invited me to write a guest post for her food blog My Eaterspot. India's Independence day was around the corner and she is celebrating it by dedicating this whole week to Indian Food. So, Thank you so much Beula for this wonderful opportunity :) She also requested me a Non Veggie dish and I very happily obliged her. 

I made one of the most popular dishes in India....the BHUNA GOSHT! 'Gosht' is a Persian translation for meat and here I have take Mutton as the protein.  The part that makes this dish special and gives its name is "Bhuna". Bhuna means sloe cooking / frying the meat in onions, tomatoes and spices for a long time. And this part is what gives the flavour and taste the dish. It actually a very easy recipe to follow. You can cook this in a pressure cooker too but traditional method calls for gently simmering away the meat in very less oil so that they cook in their own juices. Their is nice punch form the whole garam masalas that are used and its little spicy. 

You can find the full recipe HERE in my guest blog post at My Eaterspot! 

Happy Cooking!

Sides

0

Mutton Liver Fry

Amma's Recipe #15

I honestly tell you I don't like liver. But I didn't want to miss out this recipe of mu mum's since I know many of you likes liver. I like the dry masala though but not the liver. Its spicy and peppery in flavour. A classic Tamil Nadu style preparation. Enjoy with hot steamed rice. 

You Will Need:

250g Liver, Cut into small pieces

1 large Shallots, Finely Chopped

1/2 tsp Ginger Garlic Paste

1/4 tsp Turmeric Powder

1 tsp pepper Powder

1 tsp Cumin Powder

1/2 tsp fennel seeds

Few Curry Leaves

Salt to taste

5 tbsp Gingelly Oil

The Cooking:

Heat oil in a kadai on high and crackle fennel seeds. Then add the chopped shallots and cook till they are golden brown. Now add the ginger garlic paste and cook for a min till the raw flavours of the ginger garlic paste goes off. Then tumble in the liver and sprinkle required salt and little water. 

Liver cooks fast, gently mix them and cook covered for 8 - 10 mins. Once the liver is cooked sprinkle pepper powder, cumin powder and curry leaves. Simmer for another min or so till the gravy is dry and oil separates from the sides. 

Note: When adding curry leaves to any dishes, just tear them. This helps in bringing out the flavours more. 

Happy Cooking!

South Indian

0

Baingan Ka Bharta

BAINGAN BHARTA or BAINGAN KA BHARTA is a popular dish in South Asia countries like India, Pakistan & Bangladesh. Its a very simple vegetarian curry make with mashed eggplants that are charred over charcoal or on direct heat giving this dish its unique smokey flavour. In India Baingan Bharta is very famous in the regions of Maharashtra, Punjab, Bihar, Orissa and West Bengal.

A very simple and hassle free curry I would say. No intensive chopping and the curry takes just mins to come together.

Below is a stock image of the particular variety of baingan or eggplant that is used in this curry. Trust me you don't want to try this with other varieties other than this one. Actually you got to read this interesting article on eggplants, The Many Mysteries Of Eggplant by journalist, TV personality and Cookbook author David Rosengarten. 

Stock Image

Serves 4

You Will Need:

1 Large Eggplant

1 Finely Chopped Green Chilli

2 Large Onions, finely chopped

1 Large Tomato, Finely Chopped

2 tbsp Grated Garlic

1 tsp Red Chilli Powder

1/4 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

1/2 tsp Garam Masala

1/4 Cup Water

1/2 tbsp Lemon Juice

2 tbsp of Finely Chopped Coriander

4 tbsp Vegetable Oil

Salt to Taste

Little Finely Chopped Coriander for Garnish

The Cooking:

Step 1:

Make three scores on the eggplant lengthwise and poke it a couple of time. Place them directly on the gas burner and evenly char them on high heat. Alternatively you can rub some oil and pop it in the microwave for a min or so till the skin gets shrunk. Once the skin is charred and the eggplant becomes softer remove from heat and place it in a bowl and cover with a lid or cling wrap. This makes the peeling work easy.

Note: Scoring the eggplant makes peeling off the skin easier. Use only this variety of eggplant. I have used the small ones and it WILL NEVER work. Charring is must, its gives that unique Smokey flavour to the curry.

Step 2:

Heat oil in a kadai and add the chopped green chilli, garlic and onion. Saute till the onions are soft and turn a deep golden brown. 

Step 3:

Add in the chopped tomatoes and stir. Now add the turmeric powder, cumin powder, coriander powder, garam masala, red chilli powder and salt. Mix everything together and sauté for couple of mins on high heat stirring constantly to avoid sticking to the bottom. 

Step 4:

Take the charred eggplant and remove the charred skin and mash it up. Don't worry if you have bits of charred skin on the mashed eggplant. Now add this mashed smokey eggplant and chopped coriander to the curry and mix well. 

Step 5:

Add the water and cook on low heat with a lid on till oil separates from the curry. 

Finally garnish it with chopped coriander and serve hot with roti!

Happy Cooking!

Vegetarian

0

Anchovy / Nethili Pakoda

This is my most favourite fish dish. My mom makes this a lot of times and before I actually tried the anchovies I used to eat only the crisp onions and curry leaves. And for me my mom puts in a lot of slices onions. After lot of encouragement from my brother I tasted the fish and I must say, It was awesome. The fish had very fine bones but easily removable (but my dad eats with the bones since they are not sharp and won't get stuck in your throat) and it was flaky and very flavourful. Since then anchovies became my most favourite fish.

ANCHOVIES / NETHILI (tamil)  are rich in Omega 3 Fatty acids, vitamins, iron and they have all essential minerals to strengthen bones. And contain Zero mercury hence making it absolutely safe to consume during pregnancy and Breast Feeding. 

You Will Need:

Serves 2

1/2 Kg Fresh Anchovies / Nethili Fish, Not Canned

Oil to Deep Fry

Marinade:

Juice of 1/2 a Lime

4 tbsp of Corn Flour

2 tbsp of Rice Flour

1 1/2 tsp of Red Chilli Powder

1 1/2 tsp of Ginger Garlic Paste

1 Large Onion, Sliced

Some Curry Leaves

1 Small egg

Salt to taste

The Cooking:

Clean the anchovies but cutting off the head and removing the internal organs. You can get this done at the butcher at the fish market.  Wash throughly and place it in a colander to remove excess water from the fish.

Place the fish in a large bow and add all the marinade. Mix throughly and let it marinate for 1 hr. 

Heat oil in a kadai to deep fry. Once the oil is hot add the fish in small batches and deep fry on medium heat till the fish is cooked and it appears crisp and golden brown. 

Remove and place it on a paper towel to remove excess water.

Serve hot with lemon wedges. 

Happy Cooking! 

South Indian

0

Mutton Curry

Amma's Recipe #13

Ok, the one thing that will hit your mind first when you look at the pic is "This will give me a heart attack, look at the oil floating!"....he he he, my mum's usage of oil specifically in non vegetarian food is a long story. My mum born in chennai grew up in Sivakasi at her grandma's home during her teens. She leant the basics of cooking from her. And my great grandmother, even at the age of 90 was so particular about the look and taste of food. She points out whenever there is less oil in a dish and says the fat makes it tastes better. I have even heard stories of my great grandmother, storing goat's fat in jars like ghee. And any restaurant or mess in Sivakasi, uses oil abundantly. So now you know why my mom uses oil in excess. In fact, my great grandma is right. The oil from the curry when mixed with hot rice tastes heavenly. 

This MUTTON CURRY is one of the dishes shared and cooked exclusively by my mom. So so easy to make. Serve this curry with hot rice, rasam and boiled eggs....Its a killer combination. 

You Will Need:

500g Mutton, Small Cuts

250g Shallots, Chopped

4 Dried Red Chillies, Broken

1/2 tsp Cumin Seeds

1 tsp Red Chilli Powder

1/4 tsp Turmeric Powder

2 tsp Cumin Powder

Few Curry Leaves

Salt to Taste

1 cup Water

100 ml Gingelly Oil

The Cooking:

Heat a non stick kadai with oil on high. Crackle the dried chillies and cumin seeds. Add shallots and saute till golden brown. Now the washed mutton and saute on high for 2 - 3 mins. Add the turmeric powder, red chilli powder and salt. Mix well and saute for 5 mins on high. Pour in the water and cook till the mutton is tender. Once there is a gravy seen sprinkle cumin powder and simmer for 5 - 10 mins till the mutton is done and oil separates from the gravy. 

NOTE: You can also cook the curry in a pressure cooker. 

Other Recipes By Mom:

Chicken Dum Biryani

Mutton Dum Biryani

Dindigul Mutton Biryani 

Cucumber Raita

Biryani Kathirikai

Muttai Milagu Varuval

Cauliflower Masala Fry

Mutton Soup

Mutton Pepper Fry

Aatu Moolai Varuval / Bheja Fry

Gajar Ka Halwa

Like ShobsKitchen On FaceBook! 

Happy Cooking!

South Indian

0