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Ingredients mutton chops - 1 kg curds - 250 ml onions - 1 cup, chopped tomatoes - ½ cup, chopped green chillies - 2 tsp, chopped coriander leaves - 2 tbsp, chopped red chillies - 3 coriander seeds - 2 tsp cumin seeds - 1 tsp pepper corns - 1/2 tsp cardamoms - 3 cloves - 4 cinnamon - 2 pieces ghee or oil - 3 tbsp salt - to taste
Method Wash the chops and drain the water. Add curd and salt and marinate for 1 hr. Add onion, tomato and green chillies. Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops. Add ghee or oil and ½ cup of water .Pressure cook for 15 minutes. Cool the cooker for 10 minutes and open the lid. Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top. Serve with roti or parathas.
Ingredients mutton - ½ kg curds - ½ cup chopped cashew nuts - 2 tbsp grated coconut - 1 cup garlic - 6 flakes ginger - 3 cm cumin - ½ tsp poppy seeds - 1 tbsp cardamoms - 5 cloves - 7 chilli powder - 1 tsp turmeric powder - ½ tsp grated coconut - ½ cup cinnamon - 2 pieces ghee - 4 tbsp onion - ½ cup, chopped bay leaves - 2 green chillies - 4, chopped salt - to taste fresh cream - ¼ cup Method Wash the mutton, squeeze dry. Marinate with the curd and ½ tsp salt for 1-2 hrs. Soak cashew nuts in hot water for 1 hr. Extract ½ cup thick milk and ½ cup thin milk from the coconut. Grind garlic with ginger. Grind all the ingredients from cumin to cinnamon together. Heat ghee in a pressure cooker. Fry onions till brown. Add ginger garlic paste and fry. Add the masala paste and fry well. Add mutton and fry till almost dry. Add bay leaves and thin coconut milk. Pressure cook till mutton is tender. Add green chillies, coriander leaves, cashew nuts and thick coconut milk. Simmer for 2-3 minutes. Add cream, give one boil and remove from fire. Garnish with coriander leaves and serve with naan or rotis.
Ingredients mutton - ½ Kg Masala 1 : red chillies - handful or to taste coriander seeds - 3 tbsp cumin - 1 tsp fenugreek - 1 tsp pepper corns - 1 tsp garlic - 8 flakes turmeric powder - 1 tsp tamarind - size of its seed Masala 2 : coconut - 1 ½, grated garlic - 10 flakes cumin - 1 tsp onions - 2 cup, chopped butter - 1 tbsp salt - to taste ghee - 3 tbsp Method Roast all ingredients for masala 1 from chili to peppercorns in little ghee. Combine with garlic, turmeric and tamarind and grind to smooth paste. Grind masala 2 coarsely. Combine mutton with masala 1, salt, 2 chopped onions and butter and cook till soft. Add masala 2 and simmer till masala coats the mutton pieces . Fry remaining onion in ghee till dark brown and add to the mutton. Mix well and serve with steamed rice.
Ingredients chukkan leaves - 1 bunch gongura leaves - 4 bunches mutton - ½ kg oil - 2 tbsp onions - 2, sliced chilli powder - 1 tsp coriander powder - 1 tsp turmeric powder - 1/4 tsp salt - to taste green chillies - 20 or to taste ginger garlic paste - 1 tbsp cloves - 4 cinnamon - 3-4 pieces For Seasoning : oil - 2 tbsp mustard - 1 tsp black gram (urad) dal - 1 tsp red chili - 1, broken in 2 pieces Method Clean and chop the greens. Cut mutton into 1" pieces. Heat 2 tbsp of oil in a pressure cooker. Add onion and two slit green chilies. Fry till onion is brown. Add ginger garlic paste and fry. Add mutton, chili powder, coriander powder, turmeric powder and salt. Add water and pressure cook for 15 minutes. Mean while powder cloves and cinnamon. Cook greens with reaming green chillies and salt. Cool and grind to a paste. Heat reaming oil, season with mustard, black gram dal and red chili. Add the green paste and fry well. When the mutton is cooked add the clove and cinnamon powder and fried paste. Simmer for 5 minutes. Serve hot with steamed rice.
Srilankan Mutton Biriyani
Ingredients Section A : mutton pieces - 500gm vinegar - 1 tbsp salt - 1 tsp coriander seeds - 2 tsp cumin seeds - 2 tsp black pepper corns - 1 tsp curry leaves - few cardamoms - 6 cloves - 4 Section B : coconut - 1, large basmati rice - 4 cups salt - 2 tsp or to taste rampe leaves - 2 pieces Method Mix the mutton pieces with vinegar and salt. Roast rest of the ingredients in section A and grind together to a fine powder. Add to the mutton and set aside. Grate the coconut and extract 1 cup thick milk and 2 cups of thin milk. Wash the rice, drain well. Add the thin milk and 5 cups of water. Add rampe leaves ( in section B ) and salt to taste. Cook till all the liquid is absorbed. Spread on a wide tray and allow to cool. Heat ghee (section C) fry cashew nuts and raisins, drain and reserve. Add rampe, curry leaves and onion to the remaining ghee in the pan. Fry till onion is golden brown. Add the mutton mixture, fry for 5 minutes. Add 1 cup of water and simmer till the mutton is cooked and almost dry. Add the cooked rice to the mutton in the pan. Pour the thick coconut milk on top. Sprinkle with the powdered spices. Mix gently. Section C : ghee - ½ cup cashew nuts - 2 tbsp raisins - 2 tbsp rampe leaves - 2 pieces curry leaves - few onion - 1 cup, sliced butter - 1 tbsp cardamom, cloves, cinnamon - 6 each, powdered together hard boiled eggs - 4 potato wafers - 1 cup
Dot with butter and leave covered on a low flame for 8-10 minutes till the coconut milk is absorbed. Alternately, place the mutton and rice mixture in a oven proof dish , cover with aluminum foil and bake in a hot oven (200 C) for 20 minutes Transfer the biryani to a serving dish and serve garnished with fried cashew nuts, raisins, hard boiled egg halves and potato wafers. Note: Rampe is an aromatic leaf which looks like the leaf of lily plant. It is extensively used in Srilankan cooking along with curry leaves. It is also known as Panduan or Theoy. If it is not available, just omit it or use bay leaves as an alternate flavor addition.. Note: Packaged coconut cream may be used instead of thick coconut milk and the same, diluted with water may be used instead of thin coconut milk.
Kheema Sandwich Pakodas
Ingredients For Filling : minced mutton - 1/4 kg cumin - 1 tsp onion, chopped - 1 pepper - 1/2 tsp ginger, chopped - 2 cm green chillies, chopped - 2 garlic, chopped - 4 flakes chilli powder - 1/2 tsp cloves - 2 cinnamon - 4 cm bengal gram (chana) dal - 2 tbsp salt - to taste mint leaves - 1 tbsp, chopped coriander leaves - 1 tbsp, chopped lime juice - to taste Method Method for Filling : Wash the meat and squeeze dry. Place in pressure cooker with all the ingredients except the last three. Add ½ cup water and pressure cook for 15 minutes. Cool the cooker before opening. Simmer the contents till any liquid in the mixture is evaporated. Cool the cooked meat mixture and blend in a mixer or processor to a smooth paste. . Add 1 tbsp each of finely chopped coriander leaves and mint leaves. Add lime juice to taste. Method for Pakodas : Trim away the sides of bread slices and cut each slice into 2 pieces. Sandwich them with the filling. Prepare a batter of coating consistency with rest of the ingredients except oil. Dip sandwiches in this batter and deep fry in hot oil. Drain on kitchen paper and serve hot with a chutney or tomato sauce. For Pakodas : sliced bread - 1 loaf besan (chick peas flour) - 1 cup chilli powder - 1/2 tsp rice powder - 1/2 cup salt - to taste cooking soda - ¼ tsp water - to mix oil - to deep fry
Meat and Baked Beans Soup
Ingredients water or stock - 1 ½ litre minced meat (lamb, beef or pork) - 250 gm red capsicum - 1 cabbage - 250 gm coriander leaves - few onion - 1 cup, chopped garlic - 2 tsp, chopped cumin powder - 1 tsp salt & pepper - to taste baked beans in tomato sauce - 1 tin (400 gm.) Method Wash the meat and drain well. Finely chop onion, cabbage, garlic and capsicum. (Discard seeds) Combine meat and vegetables with water or stock. Add cumin powder. Simmer till the meat and vegetables are cooked. Add baked beans, salt, Pepper and coriander leaves. Bring to a boil and simmer for 2 minutes. Serve hot.
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