Kerala Mutton Roast | Easy Kerala style Mutton Varatiyathu | Nadan Mutton Roast Dry

Hello folks.. How is the New year treating you? My year is so far good and going sort of ok! That means, I am atleast keeping up on half of my resolutions so far ;) My laptop was giving me a lot of trouble in the past 2-3 months and finally I have had it repaired and so the second task I wanted to do was to publish a post in this humble little space of mine. And the first one is to upload my little one's pics and take a backup of it somewhere safe ! I almost had a nightmare when my lappie crashed as I was scared that I would lose his videos. But thank God, I could recover them ! Some little crazy cute things that we hang on to in life na :)

So whoever knows me would know that I love chicken, both to cook and to eat and for me the first thing that comes to mind while deciding a menu for any celebration is to include a chicken dish. But today's recipe is not about chicken, it's mutton. This recipe is very easy one and can be done with the regular ingredients from your pantry and it is super tasty too. This is a hit in my family and Deeps goes ga-ga about this every time I make it and he always says it tastes as good as a restaurant style roast.. Now that's something that can make you both happy and proud right? So why you thinking further? Head on to the recipe and make some soon and let me know how you got appreciated for it :)

Preparation Time : 10 minutes

Cooking Time : 45-60 minutes

I Used:

To Marinate:

Mutton Red Chilly Powder	- -	½ kg 1 tsp
Lemon juice Ginger Garlic paste Salt	- - -	½ of a medium sized one ½ tbsp As needed
For the Masala:

Onion Shallots Green Chilly	- - -	2 small sized - chopped 10 nos - sliced 1 no slited
Tomato	-	1 medium sized - chopped
Ginger-Garlic paste	-	1 tbsp
Red Chilly Powder	-	1 ½ tsp
Coriander Powder	-	1 ½ tsp
Turmeric Powder	-	½ tsp
Garam Masala Pepper Powder Cumin Powder	- - -	1 tsp ½ tsp ¼ tsp
Salt	-	As needed
Curry leaves	-	2 sprig
To Temper:

Coconut 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. Marinate the mutton with red chilly powder, salt, ginger garlic paste and lemon. If you have time allow it to marinate in the freezer over night else marinate them for 30-60 minutes
3. Then pressure cook them until done. I kept on high flame for 2 whistles and low for 2 whistles
4. In a pan heat oil. Temper the fennel seeds. Add bay leaf, cinnamon and cloves. Saute for about 30 seconds
5. Then add the sliced onions, shallots and slit green chilly along with little salt and saute

1. When they become translucent and slightly turn to start brown add ginger- garlic paste. Saute for 3-4 minutes for the raw smell to go off 
2. Now add red chilly powder, coriander powder, turmeric powder, cumin powder and pepper powder and saute for 2-3 minutes
3. Then add the chopped tomatoes and saute well. It should turn pulpy and mash completely

1. Then add the cooked mutton & curry leaves. Cook on low flame until the water evaporates and it becomes completely dry

Serve with Jeera Rice/Peas Pulav/Coconut Milk Rice/Mutton Biriyani or Roti/Porrottas

Notes:

• Adjust the spice levels according to your taste buds. I have used chilly powder, pepper powder and green chillies here. So adjust the amount of  chilly powder while marinating and also while using the masala
• Use good juicy tomatoes to balance that sour taste perfectly
• And allow the mutton to roast till the masala becomes completely dry and completely coated to the mutton
• Use coconut oil for that authentic taste. It does bring in a lot of difference

Cheers,
Chitz

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

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