MUTTON PODIMAAS

Ingredients:

Boneless mutton- 100 gms
Garlic paste - half sp
Finely chopped onion-3
Gram dal- 2 handful
Shredded coconut- 2 tbsp
Finely chopped tomato- half cup
Finely chopped coriander- half cup
Turmeric powder- 1 sp
Oil- 4 tbsp
Salt to taste
Garlic flakes [small]- half cup
Ginger paste- 2 sp

Powder the following:

Cloves-2
Cinnamon-2 pieces
Cardamom-2
Onion-3
Fennel seeds- 1 sp

Procedure:

Cut the mutton into very small pieces. Powder the gram dal finely. Heat a pan and pour a cup of water. Add the muttons pieces along with garlic paste, 1sp ginger paste, half of the ground powder and shredded coconut with enough salt. Cook the mutton on slow fire. When the water is evaporated completely, put off the fire. When cooled, mash the mutton pieces with the help of a mixi. Add the gram dal powder and mix well. Again heat the pan and pour the oil. Add the chopped onion and fry well. Then add the ginger paste and the garlic flakes and fry them on slow fire until they are cooked. The colour of the garlic should not be changed. Otherwise the taste will be changed. Then add the tomato with the turmeric powder and cook until the tomatoes are well mashed and the oil floats on top. Add the remaining ground powder and cook for a few seconds. Then add the mutton with the chopped coriander leaves and mix well. Cook it for a few minutes.

AATTUKKAAL PAAYA

Ingredients:

Aattukkaal-4
Shredded ginger- 1 tbsp
Onion-2
Tomato [big]-2
Green chillies-8
Lemon juice- 1 tbsp
Shredded coconut- 2 cups
Fennel seeds- 1tsp
Gram dal- 1 tsp
Poppy seeds- 1 tsp
Peppercorn-1 tsp
Cummin seeds- 1 tsp
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Turmeric powder- half sp
Chilli powder-1 tsp
Cloves-2
Cardamom-2
Cinnamon-1
Garlic flakes-15
Cashew nuts-5
Salt to taste
Oil- 3 tbsp

Procedure:

Grind coarsely the onion, tomato, ginger and the garlic. Grind the coconut with the fennel seeds, cumin, pepper, gram dal, cashew and poppy seeds to a fine paste.
Boil the aattukkaal well in the pressure cooker with enough water and turmeric powder after having cleaned them thoroughly. Heat a broad vessel and pour the oil. Add the cloves, cardamom and cinnamon. Then add the coarse paste and fry well. When the oil floats on top, add the cooked aattukkal with the ground paste, powders and enough water. When the kurma is cooked well, add the greens and the lemon juice finally and mix well. The gravy should not be thick.

TOMATO MUTTON GRAVY

Ingredients:

Mutton pieces- 1/2 kilo
Chopped onion-1
Chopped tomato-1 cup
Turmeric powder- half tsp
Fennel seeds-1 tsp
Curry leaves-a handful
Kashmir chilli powder- 1 tbsp
Coriander powder-1 tsp
Salt to taste
Oil- 4 tbsp

Grind to a paste:

Poppy seeds- 1 tbsp, Cashew nuts- 15, fennel seeds- 1 tsp, chopped tomato-1 cup, small onion-5, coriander leaves- half cup, cinnamon- 2 pieces, garlic flakes-5, shredded ginger-1 tsp, chopped mint- 1 tbsp

Procedure:

Heat a pan and add pour the oil. When the oil becomes hot, add the chopped onion with the fennel seeds, turmeric powder, tomato and the curry leaves and fry them well until they are mashed and the oil floats on top. Add the powders and fry for a few seconds. Add the mutton and fry for a few seconds. Pour 2 cups of water and add enough salt. Allow the gravy to cook well. When the mutton is cooked, add the ground paste with enough water. Cook for some minutes to the desired consistency.

DHALCHA

Ingredients:

Lentils- 200gms
Bengal gram- 2 tbsp
Mutton pieces with more bones- 250 gms
Finely chopped onion-1 cup
Finely chopped tomato-2 cups
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Chilli powder- 1 tbsp
Coriander powder- 1 tsp
Tamarind- a lime size
Chopped coriander leaves- 3 tbsp
Diced brinjals- 2 cups
A big mango [ottu mango is very suitable]
Enough salt

Procedure:

Soak the tamarind in enough water for 30 minutes and then extract its juice.
Pressure cook the dals and the mutton pieces with the tomato, onion, ginger and garlic pastes separately. Then heat a kadai and pour the dals with the cooked mutton, powders and enough salt. Cook for a few minutes. Add the vegetables with the tamarind extract. Cook for more minutes until every thing is well cooked in the gravy.This dhalcha should not be thickened.

KAIMAH THOKKU[MINCED MUTTON THOKKU]

Heat a kadai and add 500gms of minced mutton with 1sp turmeric powder, 1 cup of water, 1sp ginger paste, 1sp garlic paste, 8 finely chopped onions, 5 green chillies, 1/4sp pepper powder, 1tbsp chilli powder and enough salt to it. Close with a lid and cook under medium fire until the mutton is well cooked.
Heat another kadai and pour 4tbsp oil. When the oil becomes hot, add 4 chopped tomatoes with ½ turmeric powder, 1/4sp cinnamon powder, 1/4sp cloves powder, 1/2sp cardamom powder, one handful of curry leaves, and one handful of chopped cashew nuts and fry for a few minutes. Then add the cooked mince and fry for some more minutes until all the things are blended well and the mince comes to a thokku consistency.

UPPU SAARU

UPPU SAARU:

Ingredients:

Gingelly oil-5 tbsp

Chopped small onions- 1 cup

Mutton pieces- ½ kilo

Crushed tomatoes- 1 cup

Turmeric powder- 1 tsp

Cumin seeds- 3tsp

Fennel seeds- 2 tsp

Cinnamon-1/2 sp

Cloves- 3

Peppercorns- 1 tsp

Small onions-a handful

Shredded coconut- 1 cup

Curry leaves- 2 springs

Red chillies-4

Salt to taste

Procedure:

In a pressure pan add 3tbsp gingelly oil.

Add the chopped onions and fry well.

Then add the mutton pieces and fry for a few minutes.

Add the crushed tomatoes with enough salt and 1 cup of water and pressure cook for 3 whistles.

Grind the cumin seeds, fennel seeds, cinnamon, cloves, peppercorns, small onions with the shredded coconut to a fine paste.

Add this to the gravy and let it simmer for a few minutes.

In a separate kadai, add 2tbsp gingelly oil.

When it becomes hot, add the mustard seeds, curry leaves and the red chillies.

Add the tampering to the gravy and allow it to simmer for some minutes.

This gravy must not be thick.

It must be a little watery.

TOMATO MUTTON CURRY

TOMATO MUTTON CURRY:

Ingredients:

Oil- 3tbsp

Ghee- 3tbsp

Mutton pieces- ½ kilo

Turmeric powder- 1 tsp

Salt to tatse

Grind to a paste:

Chopped tomatoes- 1 cup

Small onions-8

Garlic flakes-10

Ginger- 1 piece

Chopped coriander leaves- ½ cup

Shredded coconut- 2tbsp

Powder the following:

Fennel seeds- 1tsp

Red chillies-8

Cumin seeds- 1tsp

Cinnamon- 1 piece

Cardamom-2

Poppy seeds- 1 tsp

Fennel seeds- 2tsp

Procedure:

Add the ground paste with the mutton pieces and mix well with enough salt and the turmeric powder. .

Pressure cook this mutton for 5 or 6 whistles.

Heat a kadai and pour the oil and the ghee.

Add the ground powder to the ghee and fry for a few minutes on slow fire.

Add the cooked mutton masala and cook until the gravy thickens.

Add chopped coriander and curry leaves.

MUTTON KUZHAMBU-2

MUTTON KUZHAMBU-2:

Ingredients:

Onion- 2 [finely chopped]

Chopped tomatoes- 1 cup

Mutton pieces- 1 kilo

Coriander powder-3 tsp

Chilli powder- 2 tsp

Turmeric powder- 1 tsp

Shredded ginger- 1 tbsp

Garlic flakes-8

Shredded coconut- ½ cup

Fennel seeds- 2 tsp

Small onions - a handful

Chopped coriander and curry leaves

Salt to taste

Oil-5tbsp

Powder the following ingredients:

Fennel powder- 1 tsp

Poppy seeds- 1 tsp

1 big Bay leaf

Procedure:

In a kadai, pour the oil and heat it.

Add the onions and the tomatoes and fry well.

When the vegetables are cooked, add the mutton pieces and fry for a few minutes. Add enough water, salt, the coriander powder, chilli powder, the spices powder, and the turmeric powder and cook for some minutes.

Grind the ginger, garlic flakes, the shredded coconut, fennel seeds and the small onions.

Add this paste to the kuzhambu and cook for some minutes.

When the mutton is fully cooked put off the fire.

Add the chopped coriander and curry leaves.

MUTTON URUNDAI KUZAMBU

MUTTON URUNDAI KUZAMBU:

Ingredients:

Shredded coconut-2 cups

Mutton mince- ½ kilo

Ginger- 1tbsp

Garlic flakes-10

Pottukkadalai[gram dal]- ½ cup

Cinnamon- 2 pieces

Clove- 3

Fennel seeds- 1 tsp

Onion-1

Poppy seeds- 1 tsp

Green chillies- 2

Red chillies-4

Turmeric powder- 1tsp

Chopped onion-1 cup

Garlic paste-2tsp

Ginger paste- 2 tsp

Chopped tomatoes- 2 cups

Coriander powder- 3 tsp

Chilli powder- 3 tsp

Curry leaves- 2 springs

Chopped coriander leaves- a handful

 Enough oil

Salt to taste

Method:

Dry grind the pottukkadalai, cinnamon piece, 1 clove, 4 red chillies and 1 tsp fennel seeds to a fine powder.

Then Grind 1 cup shredded coconut with the ginger, garlic flakes, ¼ cup onion, 2 green chillies, 1sp turmeric powder, the masala powder,the chicken mince and enough salt and make small balls out of it.

Heat a kadai and add enough oil.

Add the chopped onion and fry well.

Then add the garlic paste and the ginger paste and fry well.

Then add the chopped tomatoes, coriander powder with the chilli powder and fry them for some more minutes.

Grind 1cup shredded cococnut with the poppy seeds to a fine paste.

Add this masala to the kadai with enough water.

Simmer for 15 minutes.

Add the balls 5 at a time and when they come up and float on the surface add the second portion.

Like this complete all the balls.

Simmer for some minutes.

In a small kadai heat 2tbsp of oil.

When the oil becomes hot, add 1 cinnamon, 2 cloves, 1 chopped onion and a few curry leaves.

Pour this tempering on the kuzhambu and let it simmer for a few minutes.

MUTTON CHUKKA VARUVAL

MUTTON CHUKKA VARUVAL:

Ingredients:

Coriander seeds- ¼ cup

Red chillies-15

Peppersorns- 1 ½ tsp

Cumin seeds- 2tsp

Fennel seeds- 1 tsp

Cardamom-2

Cinnamon- 1tsp

Ginger- 1 tbsp

Garlic flakes-15

Green chillies-5

Poppy seeds- 1tsp

Coconut- 1 [extract thick milk from this coconut]

Small onions-1 cup [finely chopped]

Mutton pieces- 1 kilo

Turmeric powder- 1 tsp

Salt to taste

Enough oil

Method:

Fry the coriander seeds, red chillies, peppercorns, cumin seeds, fennel seeds,  cardamoms, cinnamon separately to a golden brown colour in a very little oil and then powder them very finely.

Grind the ginger, garlic flakes, green chillies, and poppy seeds to a fine paste.

Heat a kadai and add enough oil.

Add 100gms small onions and fry them.

Then add the garlic masala and fry well.

Add the mutton pieces which are well cleaned and fry for a few minutes.

Add the milk, enough salt, turmeric powder, chopped tomatoes and mix well.

Cook well until the mutton pieces are well cooked.

Then add the powder and cook for 5 minutes under medium fire.

You can cook the mutton in the pressure cooker separately and then add the masala.

MUTTON KURMA

MUTTON KURUMA:

Ingredients:

Mutton pieces- 1 kilo

Ginger paste-1 tbsp

Garlic paste- 1 tbsp

Peppercorns- 1 tsp [powdered coarsely]

Ghee- 1 tbsp

Oil- 4 to 5 tbsp

Fennel seeds- 2 tsp

Poppy seeds- 1 tbsp

Green chillies- 12

Coconut- 1 [shredded finely]

Cinnamon- 1 tsp

Cloves-5

Cardamom- 1 tsp

Chopped onion- 2 cups

Chopped tomatoes- 2 cups

Coriander powder-2 tbsp

Lemon juice- 2 tsp

Coriander leaves- a handful [finely chopped]

Curry leaves- 2 springs

Salt to taste

Method:

Wash and clean the mutton pieces.

Pressure cook this mutton with the ginger paste, garlic paste and  pepper powder. Heat a kadai and add 1tbsp oil with the ghee.

Add the fennel seeds, poppy seeds, and the green chillies and fry for a few minutes. Add the shredded coconut and fry to a light golden colour.

When cooled, grind the ingredients to a fine paste.

Powder the cinnamon, cloves and cardamom finely.

Heat a big vessel and add the remaining oil.

When the oil becomes hot, add the chopped onion and fry well to a light brown colour.

Add the powder and fry for a few minutes.

Add the chopped tomatoes and fry well.

Add 2 to 3 cups of water, then the mutton and enough salt.

Let it simmer for 10 minutes.

 Add the coriander powder with the turmeric powder and cook for a few minutes. Now add the ground masala and cook for 15 to 20 minutes until a nice aroma floats on the air.

Put off the fire and add the lemon juice, chopped curry leaves and chopped coriander leaves.

MUTTON KUZHAMBU

MUTTON KUZHAMBU:

Ingredients:

Small onions-1 cup [finely chopped]

Garlic flakes-8

Cumin seeds- 1 sp

Peppercorns-1tsp

Curry leaves- 2 springs

Coriander powder-3 tbsp

Chilli powder- 1 tbsp

Turmeric powder-1sp

Mutton pieces- 1 kilo

Big onion- 1 [finely chopped]

Tomato-2 cups [finely crushed]

Shredded coconut- 2 handfuls

Fennel seeds-2 sp

Poppy seeds- 1 sp

Gram dal [pottukkadalai] - 2 tsp

Cinnamon- ½ tsp

Cloves-2

Coriander leaves- a handful

Salt to taste

Enough oil

Method:

Heat a kadai and pour 3 tbsp oil.

Fry the small onions, garlic flakes, peppercorns, cumin seeds, and the curry leaves to a light brown colour.

Grind this with the coriander powder, turmeric powder and chilli powder to a nice paste.

Clean and wash the mutton pieces.

Again heat the kadai and add 2tbsp oil.

Fry the onion and the chopped tomatoes until the tomatoes are cooked well.

Add the mutton pieces and fry for a few minutes.

Add a little water, enough salt and the ground masala and mix well.

Cook this in a pressure cooker.

Pour the mutton masala in a vessel and heat it.

Now grind the coconut, with the fennel seeds, kuskus, cinnamon, cloves and pottu kadalai to a fine paste and add this to the mutton masala.

Let the kuzhambu simmer for 5 minutes and put off the fire.

Add chopped coriander leaves and curry leaves.

CHICKEN BRIYANI [OR] MUTTON BRIYANI}-2:

CHICKEN BRIYANI[OR MUTTON BRIYANI}-2:

Ingredients:

Briyani rice-6 cups

Mutton or chicken pieces-11/2 kg

Big onions-5[sliced]

Tomatoes-4[chopped]

Ginger paste-1tbsp

Garlic paste-1tbsp

Cashewnuts-1/4 cup

Green chillies-12

Curd-1/4 cup

Mint leaves- 2 handfuls

Coriander leaves- 1 handful

Juice of 2 small limes

Grind to a powder:

1sp cumin seeds, white pepper-1sp, 1sp poppy seeds,

chilli powder-1sp, 1sp cinnamon pieces, 1sp cardamom, cloves-15,

Enough oil and salt

Ghee-1cup

METHOD:

Wash and soak the rice in water.

Heat the ghee in a vessel and add the onions and fry well.

Then add the green chillies and the pastes.

Fry well until the oil floats on the top and then add the tomatoes.

Cook the tomatoes until they are crushed well and the oil comes on the surface.

Add the curd, chilli powder, the greens and the mutton pieces with enough salt. Cook over medium fire until the gravy is thickened and the mutton is well cooked. Now add the masala powder and cook for a few minutes.

 Grind the cashew nuts in a little milk and add that to the masala.

Add the lemon juice, mix well and put off the fire.

In a separate vessel prepare the rice with enough salt until all the water is absorbed and the rice is 3/4th cooked.

Mix the masala with the rice, add some chopped coriander leaves and mint leaves. Cook the briyani in the ‘dhum’