Tuesday, October 7, 2014

Chettinad mutton masala

chettinad mutton masala
Chettinad mutton masala

I always love recipes from chettinad cuisine and wanted to try one day in my kitchen. And here comes a recipe with mutton adapted from the famous chettinad cuisine. This mutton curry has lots of flavor and it is made from freshly grounded masala. Thats its speciality.

Try out this mutton curry recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 3)


Mutton - 1 lb
salt - as needed
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
pepper powder - 1 tsp
ginger garlic paste - 1 tablespoon
water - 1 1/2 cups (1 cup size = 240 ml)
curry leaves - 2 sprigs
coriander leaves - for garnishing
small pearl onions / shallots - 25 - 30 nos
garlic - 4 pods
tomato -  1 1/2 
fennel seeds - 3 tsp
cumin seeds - 2 tsp
red chili - 5
pepper - 1 tsp
coriander seeds - 3 tsp
coconut pieces - 1 fist full
bay leaves - 1
cinnamon - 3 small sticks
cloves - 2
oil - 4 tsp
poppy seeds (kasa kasa) - 1 tsp


Method:


  • wash the mutton pieces and mix it with turmeric, salt and 1 tsp of red chili powder
  • heat 2 tsp of oil in a pressure cooker and add the mutton pieces 
  • add ginger garlic paste and saute well until mutton pieces color gets changed
     
  • add 1 sprig of curry leaves and 1 1/2 cup of water and pressure cook it for 5 whistles. (Once the pressure is released, if the mutton is not cooked well, then you can keep it for few more whistles until it becomes soft and cooked )
     
  • dry roast coriander seeds, red chili and pepper seeds. Transfer it to a mixer
  • dry roast 1 tsp of fennel seeds and 1 tsp of cumin seeds. Transfer it to mixer
  • grind both to a fine powder
  • chop small onions, tomato and garlic pods
  • heat a vessel with 2 tsp of oil and add bay leaves, cinnamon sticks , cloves, 1 tsp of fennel seeds and 1 tsp of cumin seeds
  • once it splutters, add curry leaves, chopped onion and garlic 
  • fry till the onions become transparent and then add chopped tomato
  • add little bit of salt and cook covered till the tomatoes become mushy (remember we have already added salt to the mutton pieces so adjust the salt accordingly)
  • add the mutton stock from the cooked mutton pieces and add the grounded spice powder
  • let it cook for 2 - 3 mins and then add the cooked mutton pieces, 1 tsp of pepper powder 
  • cook covered for 5 - 6 mins. (If you want more spice, you can add red chili powder at this stage)
  • Grind coconut , poppy seeds and 1 tsp of fennel seeds to a fine paste by adding little water
  • add the coconut paste to the mutton masala and let it cook until oil starts oozing out. 
  • garnish with coriander leaves and enjoy hot with white rice or chappathi / roti / parotta. 


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Saturday, October 4, 2014

Mint rice / Pudhina satham



Mint rice
Mint rice


I have no vegetables at home but I have one bunch of mint leaves sitting in my fridge. Wanted to make a quick lunch recipe preferably rice with mint. So I made this one pot meal, "Mint rice" for lunch. Mint leaves has a unique flavor and aroma and when it blends with spices, the end result will be awesome. 

Mint rice is very easy to make and a quick rice dish to be served with any stir fried veggies or a simple onion raita. This mint pulao will definitely make the meal richer. Try out this easy mint rice recipe and share your feedback in the comments section below.

Ingredients (serves for 2)


Basmati rice - 1 1/2 cups [ 1 cup size = 150 ml ]
mint leaves - 1 fist full (for grinding) + 10 leaves (tempering)
dry red chili - 2
garlic - 3 pods
oil - 3 tsp
cumin seeds - 1 tsp
cinnamon - 2 small sticks
curry leaves- 2 sprigs
onion - 1/2 (Use the remaining half for making raita)
tomato - 1/2
salt - as needed
garam masala - 2 tsp
chili powder - 1/2 tsp (optional)
water - 2.5 cups

Method:


  • wash and soak the basmati rice for 20 minutes 
  • grind dry red chilies, garlic and 1 fist full of mint leaves to a smooth paste
     
  • chop onion and tomato
  • heat a pressure cooker with oil and add cumin seeds, cinnamon sticks and 1 sprig of curry leaves
  • once it splutter, add chopped onion and 10 mint leaves
  • saute till the onion becomes transparent and then add chopped tomato
  • saute it for a minute and then add the grounded mint paste
  • cook it for 2 minutes and then add salt, garam masala
  • mix well and then add 2.5 cups of water
  • You can add 1/2 - 1 tsp of chili powder if you want more spice. Adjust salt, spice according to your taste
  • bring it to boil and then add the soaked basmati rice and 1 sprig of curry leaves
     
  • mix well and pressure cook it for 1 whistle
  • once the pressure is released, mix the rice using a fork and serve hot with raita or any other fried veggies.

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Tuesday, September 30, 2014

Banana Pecan pancakes


Banana pecan pancakes
Banana pecan pancakes


The one thing which keeps me going to Dennys restaurant again and again is this Banana pecan pancakes. Why can't I try it at home ? hmmm.. Searched in google for recipes and then landed on Betty Crockers recipe for banana pecan pancakes.

This pancake recipe is so perfect and it came out super fluffy and soft. And you always can go for this recipe if you have more ripen bananas sitting at your counter. Make your breakfast extra special by making this simple and easy banana pancake recipe. Try out this recipe and share your feedback in the comments section below.

Ingredients (makes around 12 pancakes)


all-purpose flour (maida) - 1 cup  [ 1 cup size = 235 ml]
baking soda - 1/2 tsp
baking powder - 1 tsp
salt - 1/2 tsp
brown sugar or granulated white sugar - 1/8 cup (30 ml)
egg - 1
buttermilk - 1 cup
vegetable oil - 1/8 cup
mashed banana - 1 cup (taken out of 2 medium sized bananas)
pecans - 1 fist full
nutmeg - 1 pinch (optional)

For topping:

maple syrup or honey - as needed
sliced banana pieces 
some more chopped pecans


Method:


  • chop pecans and keep it aside
  • Mix together the dry ingredients (all purpose flour, baking soda, baking powder, salt, brown sugar,nutmeg ) in a bowl 
  • add egg, buttermilk and vegetable oil to the flour mixture and mix well using a whisk
  • finally add 1 cup of mashed banana and mix well
  • heat a pan and pour slightly less than 1/4 cup of batter in the heated pan and form a thick circle
  • sprinkle some chopped pecans
  • after few mins, it will get puffed and become dry around the edges
  • turn it to the other side and cook until golden brown
     
  • Drizzle some maple syrup or honey and serve pancakes with sliced bananas and chopped pecans 


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Sunday, September 28, 2014

Keerai vadai ( Doughnut shaped Spinach and white lentils fritter)


Keerai vadai
Keerai vadai


After a long time, we could see some rain in California and the weather is awesome. How about a hot snack with coffee or tea in the evening. Sounds wonderful right :) . So made this keerai vadai in the sunday chill evening and enjoyed it with coconut chutney, Vengaya sambhar + hot tea.

Vada is a traditional south Indian snack known from antiquity. There are many varieties of vada. I made keerai vada (similar to medhu vadai or ulundhu vadai) with spinach & urad dal (white lentils) .
Try out this crispy snack, keerai vadai recipe at your home and share your feedback in the comments section below.

Ingredients (makes around 25 small size vadas)


Urad dal - 1 cup  [ 1 cup size = 150 ml ]
spinach (chopped) - 1 cup
green chili - 3
onion - 1
curry leaves - 1 sprig
salt - as needed
oil - for deep frying


Method:


  • Soak urad dal for 2 -3 hours and grind it to a thick paste. (You can add 1 - 2 tablespoon of water while grinding , not more than that. Because the less water we add, less oil the vada will absorb)
  • Wash, clean and chop the spinach leaves
  • chop onion, curry leaves and green chili
  • add chopped onion, curry leaves, salt and green chili to the grounded urad dal paste and mix well
  • then add the chopped spinach leaves and mix well
     
  • heat oil in a vessel for deep frying
  • take a clean plastic paper/ ziploc cover or banana leaf. Apply some oil and take about 2 tablespoon of vada mixture
  • flatten it by pressing it gently and make a hole in the center
  • once the oils gets heated up, take out the vada from the paper, transfer it to your hand and then put it in the hot oil. You can fry 4 - 5 vadas at a time, depending upon the vessel size and oil quantity.
  • cook in medium flame on both sides until it becomes crispy and golden brown in color. Take out the vadas and keep it in tissue paper to remove excess oil.
  • Enjoy hot with tea or coffee. You can also serve this along with Ven pongal for morning breakfast.


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