Sunday, 30 November 2014

Mutton Chops | Mutton Chukka

Mutton cooked in spices & dry roasted

 


Who doesn't love a dry roasted mutton dish with less oil & practically no frying? Yes, the recipe for the day is an easy, hassle free & diet friendly mutton sukka or mutton chaps. Actually, you do not need a main course for this dish, you can savour it just like that as a snack. Also you can pair it up with sambar sadam/rasam sadam/puliserry and it would taste heaven ! 

My mom used to make a variation of this dish with chicken but it was at my friend 'D's place during a dinner party that I saw this made with mutton as a dry roast and immediately, me & Deeps fell for it. From the pics, don't think of it as burnt, as my dad commented, it is the colour of the dried onions & masala ;) So what you waiting for, try it out & get accolades from your family & friends & do let me know too :)





Recipe Source : From my friend 'D'

Preparation Time : 10 minutes

Cooking Time : 45-60 minutes


I Used:


Mutton - ½ kg
Onion - 2 medium sized - chopped
Tomato - 2 small sized - chopped
Ginger-Garlic paste - 1 tbsp
Red Chilly Powder - 2 tsp
Coriander Powder - 1 ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - 1 tsp
Salt - As needed
Curry leaves - 2 sprig
Water - ¼ cup
Coriander leaves - To Garnish


To Temper:


Oil-3 tbsp
Fennel seeds-½ tsp
Cinnamon-½ inch stick
Cloves-2-3 nos
Bay leaf-1 leaf
Curry leaves-2 sprigs


The Way:

  1. Cut the mutton into medium bite sized pieces. Rinse the pieces thoroughly in water
  2. In a pressure cooker, add the mutton pieces, chopped onion, chopped tomato, ginger-garlic paste, red chilly powder, coriander powder, turmeric powder, garam masala, salt, curry leaves and water and mix well
  3. Pressure cook for 2-3 whistles or until the mutton is cooked
  4. In a pan, heat oil. Temper the fennel seeds. Add bay leaf, cinnamon & cloves. Saute for about 30 seconds
  5. Then add the cooked mutton & curry leaves. Cook on low flame until the water evaporates and it becomes completely dry
  6. Garnish with chopped coriander leaves
Serve with Jeera Rice/Peas Pulav/Coconut Milk Rice/Mutton Biriyani or Roti/Porrottas

Cheers,
Chitz

Thursday, 2 October 2014

How to make Ada for Palada Pradhaman in banana leaf at home | Homemade Ada Recipe


So, is this a comeback? I'm not sure. For so many days, I am planning to post something in this darling space of mine, but somehow it was not happening. So today, I decided to put aside some of my usual holiday day chores and pen down something. First in my list of drafts was this all time favorite 'Ada for Adapradhaman'. It is indeed a sense of joy and pride when you go homemade on the usual 'pick from the supermarket' stuff. So when I enjoyed making the ada right from scratch at home, I made a mental note that I should share it to all those lovely readers out there.

Palada pradhaman is a must kheer/payasam for Onam Sadhya and for most weddings as well. Also this is a personal family favourite, so I should say that it is with a delay that this recipe is being featured here ;)  And this should really come in handy to all those non-residents who are not able to find 'Ada' during Onam time or when you crave for some yummy palada pradhaman ! Hope you enjoy making them at home, so do let me know how it turned out :)


Recipe Source : Deeps

Preparation Time : 10 minutes

Cooking Time : 40-45 minutes

Makes : 1 cup


I Used:



Rice Flour - 1 cup
Water - ¼ cup (As required)
Salt - 1 tsp
Oil - 2 tbsp
Banana Leaf - As required



The Way:

  • Mix together the rice flour, salt & oil with enough water to make a soft dough. The dough should be moist but not too watery
  • Clean and wipe the banana leaves and cut them to suit the size of your pan. Apply oil to the top of the leaves
  • Make a small ball out of the dough and spread it on the banana leaf as thin as possible. You may use a sandwich knife to spread them thin and even. Using the zig-zag end of the knife make close criss cross lines in the dough 
  • In a wide and thick bottomed pan, bring water to a rolling boil
  • Drop the dough spread banana leaf into the boiling water

  • Allow it to cook for 3-4 minutes till it becomes transparent
  • Remove the cooked ada from the boiling water and add it to a bowl of warm water

  • Rinse the ada for 3-5 times until the stickiness is removed
  • Cut the ada into small pieces when cool and use it to make the yummy kheer !

Cheers,
Chitz

Saturday, 4 January 2014

Ambur Mutton Biryani | Ambur Biryani | Easy Mutton Biriyani



So without much delay, let me wish all you wonderful friends & readers 'A Happy & Prosperous New Year'. How did the new year go for you all? Hope it was a colorful and bright one :) I have yet another reason to celebrate this new year. My blog turned one this year. To be exact, day before yesterday. The blog did bring out a year of fun, learning & a new excitement for me. I do not want to bore you guys with long speeches of my enthusiasm. 

So what am I bringing you today? It is not a sweet or dessert. By now, you must be knowing that I celebrate the anniversaries & occasions with chicken & mutton rather than sweets & cakes :) This is yet another amazing biriyani recipe that has been a constant hit in our kitchen. Actually I am only the photographer for this recipe. Everytime, to be frank every Sunday, it has been Deeps who makes this at our home :) We always are on the lookout for different varieties of biriyani & the famous South Indian Ambur biriyani was on our list for a long time. Once we tried it it become quite a regular at our place. Even our guests are a huge fan of it :) So try it out, you guys will definitely fall for it !!

Ambur Biryani is one of the famous food recipes of South India which emerged during the Nawab of Arcot's regime. This was served for the army of Carnatic as it was difficult to prepare Rotis or Parathas to cater to the need of lakhs of jawans. Today, it is served in all Muslim weddings along with Chicken Kebabs & sweet dishes. Courtesy: Wikipedia


 

Recipe Source : Adapted from Here

Marination Time : 1 hour

Preparation Time : 10 minutes

Cooking Time : 40-45 minutes


I Used:

Basmati Rice - 2 ½ cups
Water - 4 ½ cups (2 ½ * 1 ¾ cups)
Mutton - ½ kg
Onion - 3-4 nos - medium - sliced
Tomato - 2 small nos - chopped
Ginger-Garlic Paste - 1 tbsp
Mint leaves - ½ cup - chopped
Corainder leaves - ½ cup - chopped
Red Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp
Oil - ¼ cup
Ghee - ¼ cup
Salt - As Needed



To Marinate:

Red Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp 
Garam Masala - 1 tbsp
Yogurt - ½ cup
Ginger-Garlic paste - ½ tbsp
Lemon juice - 2 tsp 
Whole Spices:

Cinnamon  - 1 inch stick
Cloves - 2
Cardamom - 2
Bay leaves - 2
Star Anise - 2

To Grind:

Cashews - 10
Fennel Seeds - ½ tsp
Cumin Seeds - ¼ tsp
Green Chilly - 2
Garlic - 3

The Way:

Preparation:

  1. Marinate mutton with the ingredients listed under 'To Marinade' for about 45-60 minutes
  2. After an hour pressure cook the marinated mutton with sufficient water until done and keep aside
  3. Wash and soak the rice for about 10-15 minutes
  4. Add 2 tbsp of ghee in a pan & fry the soaked basmati rice for 2 minutes
  5. Grind the ingredients under 'To Grind' into smooth paste and keep it aside

Cooking:

  1. Heat ghee and oil in a wide bottomed pan. Add the whole spices to it and fry them in a low heat until a nice aroma comes out
  2. Now add the sliced onions and fry till it becomes translucent. Add ½ tbsp of ginger & garlic paste and saute for 2-3 minutes until the raw smell goes off
  3. Then add red chili powder, coriander powder and add turmeric powder. Fry well and add the chopped tomatoes along with salt and fry them for 3-4 minutes
  4. Finally add the mint leaves & coriander leaves and mix it all together. Add the pressure cooked mutton and mix well 
  5. Now add the ground paste and saute it for another 5 minutes in low flame
  6. Then add the fried basmati rice to the gravy and water and mix well. Sprinkle some coriander leaves.
  7. Taste the mix for salt and hotness. Add if required to suit your taste buds
  8. Cover the pan and cook in medium fire for 15 minutes
  9. After 15 minutes check if the rice is done and water has evaporated completely. Else  reduce the flame further and cook for another 5-10 minutes
  10. Once the rice is done, off the flame and leave the pan in the heat of the stove till you serve
Serve with onion-cucumber raita, mint-coconut chutney & mutton gravy of your choice.

Notes:

  • Rice : Water ratio of 1:1 ¾ works perfectly well for me. I use India Gate basmati rice for making this biriyani
Cheers,
Chitz