Spicy Mutton Gravy

I love mutton more than chicken, purely because in my opinion Mutton can infuse a definitive flavor and soak up the marinade so well. On a rainy cold day, something spice always lifts your spirits, this sure did for me and hence the blog post immediately after having it

Ingredients for Marinade

Mutton 250 grams

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 11/2 tsp

Curry chilli powder 1/2 tsp
Garam Masala 1/2 tsp

Curd 1/2 cup
Rock salt

Ingredients for Gravy Paste

Onions 2 nos

Tomatoes 2 nos

Green Chillies 6-7 nos
Coriander 1 small cup
Garam Masala 1/2 tsp

Oil 1/2 tbsp

Ingredients

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Curd 1/2 cup

Water  1 cup

Oil 1 tbsp
Cinnamon Stick 1 small piece
Bayleaf 1 small leaf
Cloves 2-3
Star Anise 1
Saunf 1/2 tsp
Jeera 1/2 tsp
Coriander for garnish

Salt to taste

Making the Marinade

Mix all the ingredients and massage it well over the mutton and place it in the fridge for  minimum of 30 mins.

Making  the Gravy Paste
Heat oil in a deep pan add garam masala followed by diced onions, chillies, chopped coriander and diced tomatoes and cook them for 2-3 mins or until they are just cooked. Turn the heat off, transfer them to mixer and grind them to a smooth paste.  Ensure that you let the mixture cook before you grind them.

In the same pan, heat oil add saunf, jeera, cloves, star anise, cinnamon stick and bayleaf and fry till their aromas are released. Add ginger and garlic paste, saute for few mins and then add the marinating mutton. Fry until the pieces start to brown a bit, now add the gravy paste and mix well. Add 1/2 cup of water, cover and simmer down for 5-10 mins. By this time, oil would have separated, now add half cup of well beaten curd into it and mix well. Check the texture of the mutton and also taste for salt. Now cover and cook further for another 10-15 min. Turn the heat off and garnish with chopped coriander, serve it hot with rice, chappathi, idly, dosa.

Mutton Gravy

I also broke two eggs at the end just before turning the heat off, and letting it cook in the heat. Don't stir after dropping the eggs.

Mushroom Gravy

It was one of those nights where i was little interested in having takeaway. Had mushrooms in the fridge and thought of making a gravy as a side for bread.

Ingredients

Mushroom one pack (diced)

Onions 3 nos

Tomatoes 2 nos

Green Chillies 3-4 nos

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 1 tsp

Garam Masala 1/2 tsp

Curd 11/2 tbsp

Water 1 1/2 cup

Oil 1 tbsp

1/2 Lemon Juice

Salt to taste

Making the Gravy

Dice the mushroom into thick cubes and put it in boiling water for 2-3 mins to remove any dirt. If you are using fresh and clean ones just dice them and saute them in olive oil for about 2 mins and keep aside.

Take 2 onions, ginger-garlic paste, green chillies and grind them into a paste. Similarly grind the tomatoes and keep them aside.

Heat oil in a pan, add 1/4 garam masala, add to this the remaining onion (chopped).  Saute until they turn translucent and now add the ground onion paste and cook further. Add turmeric, chilli powder, coriander powder, jeera powder and cook till the raw smell goes away. Now add the mushroom to it and add 1/2 cup of water. Cook for about 2 mins, now add ground tomatoes and mix well cooking for further 2 mins. Add 1/4 garam masala and simmer, add salt. When the oil separates add whisked curd into it and add water for a thin gravy. let it simmer for another 5 mins, if it tastes bitter add lemon juice after taking the curry from the stove.

Goes well with Dosa, Chapathi, Bread

 

Meen Kozhambhu (Fish Curry) - Mom's Recipe

My Mom makes one of the best fish curries that is quite popular amongst my family and friends. Back at my previous work place, my friends would be waiting for the day i bring fish curry. I am not being overly dramatic, just putting it in words.  Choose any good fish suitable for making fish gravy like Koduva, Pomfret, Kala, etc. Vegetarian alternative also possible.

Ingredients (serves 6-8)

Fresh Fish 6-8 pieces

Tomato 2 nos

Onion 2 nos

Coriander 1 small bunch chopped

Green Chilli 2 nos

Ginger  1nos

Garlic Cloves 8-10 nos

Tamarind  size of large lemon

Turmeric Powder 1 tsp

Chilli Powder 1 tsp

Curry Chilli Powder  2-3 tsp

Coriander Powder 1 tsp

Mustard Seeds 1 tsp

Urad Dhall 1 tsp

Curry leaves 

Oil 1 cup (2-3 tbsp)

Sea Salt for taste

Preparing the Fish

Clean the fish thoroughly,then rinse it well. Again add sea salt and turmeric and rub it well on the fish, let it rest for 5 mins. Then rinse it with running water, leave the fish in water until you add it to the curry. Always use fish with its bone, else it will break away whilst cooking.

Making the Kozhambhu

Soak the tamarid in 2 cups of warm water for 5 mins. Grind one and half Onion, Garlic, Ginger, Chilli and Coriander to a smooth paste and mix it into the Tamarind mixture. Add turmeric, Coriander powder, Red chilli powder, Curry Chilli powder and salt to the liquid and mix well. Taste for salt and spice. It should be tangy but not overly tangy.  Liquid consistency should neither be thin or thick. Now grind the tomatoes in a mixer and keep it separate.

In a deep bottomed pan or clay pan, add about cup of oil. Crackle mustard seeds and urad dhall in it and add curry leaves to it. Now add half chopped onions and saute it further. Once the onions are translucent add the tomato paste and cook further. Now add the previously prepared tamarind based liquid onto the pan. Check for salt again, you might want to compensate for the tomatoes added.

Bring the mixture to boil and let it simmer further until the gravy starts to thicken. Check for salt and spice.

Now add the fish without water and bring to boil for 5-6 mins, ensure that you don't let it boil too long as the fish would start to breakaway.

For best results, prepare the gravy the previous night and let it sit over night. Reheat and serve it with Idli, Dosa, Bread slices or with Rice.

For Vegetarians

Susbstitute fish with  boiled baby potatoes.

Cauliflower Gravy

Ingredients

Cauliflower  1 Nos (Medium)

Onions 2 nos

Tomato 2 nos

Green Chilly 2 nos

Turmeric Powder 1/4 tsp

Red Chilli Powder  1tsp

Coriander Powder 1/2 tsp

Cumin (Jeera) Powder 1/2 tsp

Garam Masala 1/2 tsp

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Curd 1/2 cup 

Water 2- 3 cups

Oil 1/2 tbsp

Cumin Seeds 1/4 tsp

Salt to taste

Preparing the Cauliflower

Cut it into florets and soak it in hot water with salt for 15 -20 mins. This helps to rid them of all the dirt.

Making the Gravy

Heat oil in a pan and add the Cumin seeds to crackle. Use in jeera in moderation, otherwise they could add bitterness to the dish, which i learnt it the hardway. Now add the garam masala, ginger and garlic paste saute it. Add the green chillies slit across their length and add onions cook until the onions turn translucent. Now add the tomatoes and turmeric powder. Saute further and add red chilli powder, coriander powder and jeera powder. 

When the oil begins to separate, add the cauliflower florets and mix well so that the masala is coated well on the florets. Cook for 2 mins and add water and salt and let it cook until the florets turn tender.

Whisk the curd with little bit water, and add it to the pan.  Mix them well, until the curd is blended well and cook for another 2 mins.  Check for taste, if its too spicy or bitter add juice of half a lemon. Garnish with it fresh cut coriander. You could either make it as a dry dish or a semi gravy dish to go with Chappathi, Idly, Dosa or for rice.

Mutton Burger Grilled/Steamed

Ingredients
Mutton steak 200 gms
Chilli Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Ginger Paste 1/2 tsp
Garlic Paste 1/2 tsp
Curd 1/2 tsp
Lemon Juice 1/2 tsp
Egg 1 nos
Breadcrumbs 1 tbsp
Onions  1 no chopped
Rock Salt  for taste

Preparation
Ensure that the mutton slab is devoid of any fat tissues, remove them. Score the mutton with a sharp knife and rub rock salt thoroughly. Mix chilli, coriander powder, garam masala, ginger-garlic paste, curd and lemon juice and massage it onto the mutton piece. Let it sit in the refrigerator overnight.
Cut the mutton into pieces and place it in a food processor along with onion and grind them.
Into this add egg and mix well, then add breadcrumbs. Make patties out of it and place it in the freezer.

Grilled Patty
Remove the patties from the freezer after an hour or two, heat a griddle and place the patty on it and cook by turning it over every one minute.

Steamed Patty
In a steamer, steam the frozen patty for about 15-20 min till its cooked thoroughly.

Ingredients for Burger
Burger Buns 2 nos (4 slices of bread)
Sliced Onion rings 7-8 nos
Tomato Slices 4 nos

Tomato ketchup 1 tsp
Mayonnaise 2 tsp
English Mustard 1 tsp
Cheese Slices 2 nos


Preparing the Burger
Toast the burger buns or the bread,  spread mayonnaise on the crown of the bun (bread slice), add tomato ketchup and mustard on top of the mayonaisse. Place two tomato slices on top of the sauces. Now place the grilled patty on the other half of the bun/or the other slice of bread, place a slice of cheese  and microwave for 10 secs. Add onion rings on top of it, one could also place the onion rings over the griddle on which the patty was cooked to soften it. Now place the crown on top of the base and serve it with some fries. Prepare the other burger with steamed patty and enjoy.

Pan Fried Mutton Steak

I have always wanted to try cooking a mutton steak on a pan, and the experiment did end in a juicy medallion of mutton.

Ingredients
Mutton steak 200 gms
Chilli Powder 1/2 tsp
Coriander Powder 1/2 tsp
Garam Masala 1/2 tsp
Ginger Paste 1/2 tsp
Garlic Paste 1/2 tsp
Curd 1/2 tsp
Lemon Juice 1/2 tsp
Garlic Cloves 2 Chopped finely
Olive oil 1 tsp
Rock Salt  for taste

Preparing the Steak
Ensure that the mutton slab is devoid of any fat tissues, remove them. Score the mutton with a sharp knife and rub rock salt throtoughly. Mix chilli, coriander powder, garam masla, ginger-garlic paste, curd and lemon juice and massage it onto the mutton piece.  Let it sit in the refrigerator for a good 30 minutes atleast.
In a thick bottomed pan heat the oil and spread it well, add the finely chopped garlic saute to infuse the garlic flavor, then add the  mutton steak. Keep turning it every minute to avoid burning the meat. I prefer the meat to be medium done, so check by poking the meat so that its giving in just a bit. Take the steak off the pan and rest it, so that the juices are all soaked in.
Deglaze the pan with water  add a bit of flour and make a sauce out of it. Cook further to reduce the sauce and add it on top of the steak.
Serve it with boiled vegetables

Quick and Easy Tomato Soup

Tomato soup is a definite no-no for me at restaurants, mainly because till date I have had tomato soup so divine only twice, one was at the restaurant in Lemon Tree - Allepey and the other one at Dine - Escape Cinemas.  Most of the places serve a ketchupy soup, or to thin and runny tomato water, and I have been to a fair share of restaurants.

This recipe is drawn from Sanjeev Kapoor’s show,the difference being the use of Maggi veg stock cubes that I have incorporated and lack of celery and bayleaf.

Ingredients (Serves 4-6)

Tomatoes (ofcourse) 4-6 nos

Onions 1 nos (medium  size or 2 small ones)

Carrot  ½  sliced

Maggi soup cube 1 nos

Bayleaf 1 no

Pepper Corns  6-8

Ground Pepper  ½ tsp

Garlic chopped 3 cloves

Water  1 ltr

Rice 2 tbsp (for thick soup)

Oil 1-2 tbsp

Salt to Taste

Making the Soup

Heat the oil on a pan and add garlic, bayleaf. Sauté,then add onions and carrots  to the pan. Now add tomatoes, pepper corns and cook further. Now add about ½ litre of water along with the maggi stock cube. Let it cook for about 10 - 15 mins, then strain it through a sieve, collect the stock and set aside. Now put the contents in the strainer into a food processor add the rest of the water to cool it and grind. Now add the contents back into the pan, add the stock, pepper powder and salt. Bring it to boil and again strain the contents through the sieve, ensure the sieve is pressed well to extract all the liquid. Again bring it to boil and serve hot with Croutons.

To thicken the soup you could add rice while cooking the vegetables or add cream just before serving the soup.

One could add more water to thin down the soup a bit.

Preparing the Croutons

Slice the bread into small pieces, heat a pan with olive oil and add the bread pieces. Keep tossing them till they turn golden brown.

Add Ons : You could also add pumpkin pieces (skinned and deseeded) while cooking to add more flavor