Mutton Drumstick Curry / Murungakkai Mutton Kuzhambu

I love this Murungakkai Mutton Gravy very much. This is one of my mom's excellent preparation. Though I'm not fond of drumstick, I like to have it along with succulent mutton and gravy. Try this mutton drumstick gravy and will be big hit in your lunch.

Murungakkai Mutton Kuzhambu

Ingredients

Mutton pieces with bone- 1/2 kg

Drumstick- 2 nos( cut into 2" pieces)

Onion medium( sliced)- 2 nos

Tomato large( chopped)- 1 no

Curry leaves- few

Ginger and Garlic paste- 2 tbsp

Red chilli powder- 2 tsp

Coriander powder- 2 tbsp

Cumin powder- 1 tsp

Turmeric powder- 1/4 + 1/4 tsp

Salt to taste

Water required

For coconut paste

Fennel seeds- 2 tsp

Garlic cloves- 2 nos

Freshly grated coconut- 1/4 cup

For tempering

Cinnamon- 1" piece

Cloves- 4 nos

Cardamom- 4 nos

Bay leaf- 1 no

Oil- 4 tbsp

Mutton Drumstick Curry

Method

Grind the ingredients given under coconut paste to smooth and fine paste adding water. 

Clean, wash and cut mutton into bite size pieces. 

Pressure cook mutton pieces along with 1/4 tsp turmeric powder, 1 tbsp ginger and garlic paste and 1/2 cup water until tender.

Heat oil in a kadai, when oil is hot add the whole spices given under tempering and fry until aroma rises.

Add the chopped onion, curry leaves and ginger-garlic paste to the pan and fry until onions are slightly browned. Now add the drumstick pieces and chopped tomatoes, stir well until drumsticks are well coated with oil and cooked.

Next add the cooked mutton pieces to the drumsticks along with the juice in its cooked. Add red chilli powder, turmeric powder, coriander powder, cumin powder, fennel powder and ground coconut paste to the mutton and stir well. Add required salt and water to the mutton, mix well and bring the gravy to boil. Cook the gravy covered for 5 minutes on medium heat and remove from heat once gravy thickens and drumstick is cooked. Serve hot mutton drumstick curry with steamed rice.

Mutton Drumstick Gravy

Tamilnadu Mutton Curry / Aatu Kari Kuzhambu

I always like home style mutton gravy. Here is an quick and easy South Indian Style mutton curry/ kulambu made in pressure cooker.

Mutton Curry

Ingredients

Mutton( goat) pieces with bone- 1/2 kg

Onion large( sliced)- 1 no

Tomato small( chopped)- 4 nos

Ginger and garlic paste- 2 tbsp

Red chilli powder- 3 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp 

Cinnamon- 1" stick

Cloves- 6

Sombu/ fennel seeds- 1/2 tsp

Bay leaf/ brinji leaf- 1 no

Curry leaves- few

Oil- 3 tbsp

Salt to taste

Mutton Curry South Indian Style

Method

Heat oil in pressure pan/ cooker, add cinnamon, cloves, bay leaf and fennel seeds, saute for few secs. Add chopped onion and saute for few mins. Add ginger and garlic paste, chopped tomato, red chilli powder, coriander powder, turmeric powder and saute until raw smell leaves. Now add cleaned mutton pieces and saute for few mins until mutton turns pale. Add 2 cups water and required salt to mutton. Mix well, cover with lid and pressure cook mutton curry for 4 whistles or until mutton is cooked. Garnish with curry leaves and serve with rice,idli, dosa or parota.

Tamilnadu Mutton Curry

Chettinad Biryani Recipe/ Mutton Biryani

This is another way of preparing Chettinad mutton biryani recipe. Tender goat pieces are marinated in curd based masala and then cooked with jeera samba rice. Typical karaikudi biryani are prepared with jeera samba rice, you can replace with basmathi rice but the proportion of water for 1 cup of basmathi rice is 1 and 1/2 cup of water.

Chettinad Biryani

Ingredients

Mutton( tender goat pieces)- 1/2 kg

Jeera samba rice- 1/2 kg( 3 cups)

Onion large- 4 nos

Tomato large- 4 nos

Ginger and garlic paste- 4 tbsp

Green chilli- 4 nos

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Curd- 1/4 cup

Oil- 1/4 cup

Cinnamon stick- 2" piece

Cardamom- 6 nos

Cloves- 6 nos

Brinji/ Bay leaf- 2 nos

Coriander leaves- 1/2 bunch

Pudina/ Mint leaves- 1 bunch

Chettinad  Mutton Biryani

Method

Clean and wash mutton pieces. Marinate mutton pieces with chopped tomatoes, slit green chilli,  curd, ginger and garlic paste, coriander leaves and turmeric powder for atleast 1 hour. Heat oil  in a pressure cooker, add cinnamon, cardamom, cloves and bay leaf, fry for few secs. Add chopped onions and fry until onions turn transparent. Add pudina leaves and saute for few secs. Now add the marinated mutton pieces along with curd and other ingredients. Saute mutton pieces until oil seprates on sides of pan. Add 1 cup water to mutton and pressure cook for 5 mins. Once mutton is cooked and tender add 4 and 1/2 cups water to mutton gravy, add required salt and bring to boil. Once water starts boiling add washed jeera samba rice to the pan and keep stirring until the water is half absorbed by the rice. Now add rest of pudina and coriander leaves, stir well again. Cove pan with lid and without pressure, cook biryani for 10 mins until rice is tender.

Mix well and serve hot chettinad biryani with mutton kulambu or onion pachadi.

Goat Biryani

Keema Fry Recipe/ Chettinad Kaima Varuval

Chettinad Keema Fry

Ingredients

Minced mutton( goat or lamb)- 1/4 kg

Onion large chopped- 4 no

Ginger and garlic paste- 2 tbsp

Red chilli powder- 2 tsp( +/- to taste)

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Fennel powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Cinnamon- 1" stick

Cardamom- 4 nos

Cloves- 6 nos

Mace/ Jathipathri- very little

Masala Keema fry

Method

Heat oil in a pan, when hot add cinnamon, cloves, cardamom and mace, fry for few secs. Add chopped onion and fry till onion turns brown. Add ginger and garlic paste, fry till the raw smell leaves. Now add the minced mutton and fry till kheema turns pale. Add turmeric powder, red chilli powder, coriander powder, cumin powder, fennel powder and salt. Mix well and add 1 cup water. Bring the kheema to boil and simmer for 15 to 20 mins until kheema is cooked. Once the kheema is cooked, fry the kheema till dry. Serve hot kaima varuval with steamed rice, dosa or with chapatis.

Kaima Varuval

Goda Masala Chicken Curry- Maharashtrian Special

Chicken Curry with Goda Masala

Ingredients

Chicken pieces with bone- 300 gms

Onion medium chopped- 2 nos

Tomatoes medium chopped- 1 no

Red chilli- 2 nos

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Turmeric powder- 1/4 tsp

Salt to taste

Oil- few tbsp

Curry leaves and Coriander leaves to garnish

Goda masala ingredients

( Roast the below ingredients in 1 tsp oil and grind to fine powder)

Cloves- 4 nos

Cinnamon stick- 1" piece

Bay leaf- 1 no

Cumin seeds- 1/2 tbsp

Shai jeera- 1/2 tsp

Fenugreek seeds- 2 pinches

Coriander seeds- 4 tbsp

Dry red chilli- 7 nos

Sesame seeds- 1 tbsp

Grated coconut- 1/4 cup

Maharashtrian Chicken Curry

Method 

Pressure cook chicken pieces with onion, red chilli, ginger and garlic paste, tomatoes, curry leaves, turmeric powder and 1 cup water. Heat oil in a sauce pan, on low heat add goda masala powder and saute for 2 seconds. Add pressure cooked chicken along with its gravy to the pan. Season with salt and simmer until the gravy thickens. Serve hot Goda masala chicken curry with steamed rice.

Akkaravadisal/ Moong dal Rice Payasam

Akkaravadisal

Ingredients

Moong dal- 200 gms

Thick coconut milk- 1 cup

Thin coconut milk- 1 cup

Raw rice( coarsely powdered)- 4 tbsp

Jaggery( powdered)- 200 gms

Cardamom powder- few pinches

Akkara adisil

Method

Pressure cook moong dal and rice until mushy and mash until pasty.  When the moong dal and rice mixture is hot add the powdered jaggery, both thick and thin coconut milk and cardamom powder. Mix well until jaggery melts, garnish with fried cashewnuts and serve.

( Note you can adjust the consistency of the dessert by adding or decreasing coconut milk.)

Moong dal Payasam

Chettinad Chicken Masala

Chettinad Chicken Masala

Ingredients

Chicken with bone- 500 gms

Onion medium chopped- 1 no

Tomato small chopped-1 no

Turmeric powder- 1/4 tsp

Chilli powder- 1 tsp

Coconut milk( thick)- 1 cup

Salt to taste

Oil to fry

Dry red chilli- 2 nos

Curry leaves few

Bay leaf- 1 no

Cinnamon- 1 stick

Cardamom- 2 nos

Roast and grind to fine powder

Coriander seeds- 2 tbsp

Jeera/ cumin seeds- 1 tsp

Sombu/ fennel seeds- 1 tsp

Pepper- 1/4 tsp

Cashew nuts- 6 nos

Masala Chicken

Method

Heat oil in a pan when hot add dry chilli, curry leaves, bay leaf, cinnamon, cardamom and fry for few seconds. Add the chopped onions and saute until transparent. Now add the chicken pieces and fry until it turns white. Add the chopped tomato, ground masala powder, chilli powder, turmeric and required salt. Add thick coconut milk and 1 cup water to the chicken and bring it to boil. Cover pan with lid and simmer for 20 mins or until chicken is cooked. Remove the lid, increase heat and fry chicken until semi dry.

My Cookery Show for "Makkal Tv" demonstrating how to make Salsa Picado, Chicken Quesadilla and Tiramisu.

Hello friends here is my next cooking show for Makkal Tv program Inippu Kaaram. I'm showing makkal tv viewers on how to make Tiramisu Italian Dessert, Salsa Picado Mexican Dip and Chicken Quesadilla Mexican Entrée.

Click on the below image or link to view my cookery show telecasted on 13/July/2012

http://www.istream.com/tv/watch/133868/Inippu-Kaaram-EP-64-Complete

Garlic Naan Recipe - How to make Garlic Naan without oven

Garlic Naan Recipe

Ingredients

Butter naan recipe<-- click for recipe

Garlic clove minced- 1/4 cup

Coriander leaves chopped- 4 tbsp

Garlic Naan

Method

Follow the butter naan recipe, on the rolled naan dough sprinkle some minced garlic and coriander leaves on top and slightly press so that garlic and coriander leaves stick to naan dough. Cook the naan as per butter naan recipe and gently rub butter on garlic side of naan. Serve hot with side dish of your choice.

How to make garlic naan

Butter Naan Recipe Without Oven ( How to make butter Naan stove top method)

Butter Naan Recipe

Naan( Indian flat bread) is traditionally cooked in Tandoor grill. But for ease of cooking naan at home, here is recipe on how to cook the butter naan on Tava/ griddle.

Ingredients

Maida flour/ All purpose flour- 4 cups

Thick curd- 4 tbsp

Warm milk- 1/2 cup

Dry yeast- 2 tbsp

Sugar- 1 tsp

Salt- 1 tsp + little if needed

Water if required

Butter to spread on Naan.

Butter Naan

Method

In a bowl add yeast and sugar to warm milk. Mix well, cover the bowl and set aside to rest until the yeast in milk ferments and becomes frothy. In a large bowl add flour, salt, curd and fermented milk. Mix the dough and knead dough well for 7 mins until dough becomes soft. Cover the dough in the bowl with damp cloth and set aside for atleast 4 hours or until the dough to double in size. Once naan dough doubles in size divide the dough into equal sized balls. Roll the dough into oval triangular shapes.( to get the oval triangular shape of naan, first roll the dough in oval shape then at one oval end roll the dough in opposite direction so that one end gets wider and other end gets narrow). 

Heat a tawa, when hot place one rolled naan dough on tawa. Cook naan on both sides for 30 seconds on each side. Light another gas burner, with help of metal thong( one used to cook papad) immediately transfer the half cooked naan to direct gas flame and cook on naan on both sides until brown spots appear on naan( as we cook pulka). Transfer the cooked naan to a plate and generously spread butter on top on hot naan. Serve hot butter naan with palak paneer, butter chicken etc.

Butter Naan without Tandoor

Kuska Biryani/ Plain Biryani( Restaurant/ Hotel style)

There are two methods of preparing Kuska rice, first method is home style by cooking rice in coconut milk and another method is restaurant style.

In this post let's see how to prepare Kuska Biryani in restaurant style.

In hotels and restaurants normally biryani are prepared as usual with meat( mostly chicken). When you order for Kuska biryani/ Plain biryani they serve the biryani rice without any meat in it. You can attain the same restaurant quality taste by cooking the rice with chicken stock or prepare it 100% vegetarian by adding few pinch of MSG( ajinomoto).

Kuska Biryani

Ingredients

India gate classic basmati rice- 4 cups

Onion large thinly sliced- 2 nos

Tomato large chopped- 2 nos

Green chilli broken- 4 nos

Ginger and Garlic paste- 2 tbsp

Thick curd/ yogurt- 2 tbsp

Mint leaves chopped- 1 bunch

Coriander leaves chopped- 1/4 bunch

Red chilli powder- 1 and 1/4 tsp

Turmeric powder- 1/2 tsp

Salt to taste

Tiger brand biryani essence( optional)- 1/4 tsp

Water or Sawson Chicken broth- 4 cups

MSG/ Ajinomoto( optional)- few pinch.

Bay leaf- 2 nos

Cloves- 4 nos

Green cardamom- 4 nos

Cinnamon stick- 1" piece

Oil- 4 tbsp

*Note- if you are using chicken broth instead of water do not use MSG and also reduce the quantity of salt. If using water instead of broth you can use the MSG if required.

Plain Biryani

Method

Soak basmati rice in water for 10 minutes.

Hear oil in a pan, when oil is hot add the cinnamon, cloves, cardamom and bay leaf, saute until the aroma of whole spice rise. Add the chopped onion and green chiili to the pan and fry until onion turns brown. Add ginger and garlic paste to frying onions and saute until raw smell of paste leaves. Now add the chopped tomatoes, mint leaves, coriander leaves, thick curd, red chilli powder, turmeric powder, ajinomoto( optional) and required salt. Saute everything for few minutes. Add water to the pan and bring the mixture to boil.

Add the soaked and drained basmati rice to the boiling gravy and stir well.

Cover pan with lid and cook the rice until soft and tender.

Garnish the Kuska biryani with mint leaves and serve hot with Chicken chalna or vegetarian chalna of your choice.

Restaurant- Hotel style Kuska Biryani/ Plain Biryani

Vegetable Cutlet Recipe

Vegetable Cutlets

Ingredients

Potatoes boiled and finely mashed- 2 cups

Beans finely chopped and par boiled- 1/4 cup

Green peas par boiled- 1/4 cup

Carrot finely chopped and par boiled- 1/4 cup

Onion small minced- 1 no

Green chilli minced- 3 nos

Fennel seeds lightly crushed- 1 tsp

Salt to taste

Maida/ All purpose flour- 1/2 cup

Water- 1/4 cup

Bread crumbs- 2 cup

Salt and pepper to taste

Oil to deep fry.

Veg Cutlets

Method

Heat 1 tsp oil in a small pan, when hot add the fennel seeds, onion and green chilli, saute for a min and remove pan from heat. In a large bowl combine mashed potatoes, par boiled beans, carrots, green peas, sauted onion and green chilli mixture and required salt. Mix well the potato mixture and divide the mixture into equal sized balls. In a small bowl combine maida and water, whisk well to form smooth and thin paste. Spread bread crumbs on plate. Flatten each ball into discs, first dip the cutlets in the maida batter and then coat with bread crumbs generously. For more crispier cutlets once again dip the bread crumb coated cutlets in maida batter and again generously coat with bread crumbs( this double coating of bread crumbs makes cutlet more crispier). Once cutlets are coated with bread crumbs, refrigerate cutlets for 1 hour. Heat enough oil in a pan to deep fry, drop the cutlets carefully into hot oil and fry till golden brown, serve hot with tomato sauce or chutney of your choice.

Vegetarian Cutlets

Vegetable Pulao Recipe

Vegetable Pulao

Ingredients

Basmati rice or short grain rice cooked- 2 cups

Carrot medium diced- 1 no

Green beans chopped- 6 nos

Green peas- 1/2 cup

Green chilli minced- 1 no

Cumin seeds- 1 tsp

Cloves- 2 nos

Cardamom- 2 nos

Cinnamon- 1/2"

Butter- 2 tbsp

Salt to taste

Vegetable Pulav

Method

Par boil the vegetables, drain well and set aside. Heat butter in a pan, when butter starts to melt add cinnamon, cloves, cardamom and cumin seeds. Fry for few seconds, reduce the heat to medium and add the par boiled vegetables along with minced green chilli to the pan and sauté for few secs. Add the cooked rice and sprinkle required salt. Toss well the rice and vegetable until well mixed. Serve hot vegetable Pulao with gravy of your choice.

Vegetable Pilaf

Chicken Chettinad- Authentic Chettinad Chicken Recipe

This is an authentic and original Chicken Chettinad Recipe from Mr. Baskharan head cook at 

Chettinad Aranmanai( Palace).

This is not like the other fancy Chicken Chettinad Recipes which are available in the Internet. This is an 100% true Chettinad Chicken Recipe which does not require so many ingredients and not tedious like the other ones.

Few handful of ingredients which are normally available in you kitchen and 15 mins of your time will do good to prepare this delicious Chicken sidedish.

Try at your home and this will be keepsake recipe forever.

Authentic Chettinad Chicken

Ingredients

Chicken pieces with bone- 1/2 kg ( 1 pound)

Onion large chopped- 2 nos

Tomatoes large chopped- 2 nos

Whole dry red chilli- 5 nos

Curry leaves- few sprigs

Sombu/ Fennel seeds- 1 tsp

Oil- 4 tbsp

Masala ingredients to grind

Coconut shredded- 5 tbsp

Fried gram dal/ Pottu Kadalai- 1 tbsp

Kuskus( roasted)- 1 tbsp

Ginger- 1" pieces

Garlic cloves- 5 nos

Sombu/ Fennel seeds- 1 tbsp

Red chilli powder- 1 1/2 tsp( +/- according to spiciness)

Coriander Powder- 1 tbsp

Turmeric powder- 1/4 tsp.

Water- 2 tbsp

Chicken Chettinad

Method

Clean and wash the chicken pieces and set aside.

Grind the given masala ingredients to a very smooth paste by adding very little water and set aside.

Heat oil in a pan, when hot add the sombu seeds, whole dry chilli and curry leaves.

Add the chopped onions to the pan and fry for few seconds.

Next add the chicken pieces and sauté until chicken pieces turn pale.

Add the ground masala paste to the chicken and fry for 2 mins.

Now add the chopped tomatoes and sauté for another 2 mins.

Add a cup of water to the chicken and add required salt.

Bring the chicken mixture to boil, cover pan with a lid and cook chicken on low flame.

When the chicken pieces are tender and fully cooked, remove pan lid and increase the heat.

Fry the chicken until the gravy is completely absorbed and dry.

Serve hot Chicken Chettinad with steamed rice, Sambar and Rasam.

Chettinad Chicken

Schezwan Vegetable Noodles- Indo Chinese recipe.

This delicious Szechuan noodles recipe is very simple and easy to make with minimal ingredients.

Schezwan Vegetable Noodles

Ingredients

Veg Noodles or Egg Noodles- 1 packet( 150 gms)

Cabbage shredded- 1/4 cup

Green beans- 5 nos( thinly sliced)

Carrot small- 1 no( julienned)

Garlic cloves- 3 nos( minced)

Whole dry red chilli- 2 nos

Ajinomoto- less than 1/4 tsp

Red chilli paste- 1/2 tbsp* or Red chilli powder- 1 tsp

Salt to taste

Oil- 2 tbsp

Schezwan Noodles

Method

Cook noodles as per instructions on carton box or wrapper and set aside.

In a wok or sauce pan heat 2 tbsp oil, when oil is hot add whole dry red chilli and garlic. Sauté until red chilli turns brown.

Add cabbage, carrot and green beans to the wok and sauté vegetables on high heat.

Sautéd vegetables should retain crispiness.

Now add the cooked noodles and give a stir, season noodles and vegetables with red chilli paste, ajinomoto and required salt.

Give a good stir until vegetables and noodles are well blended on high heat.

Serve hot Schezwan vegetable noodles along with chilli chicken or cauliflower manchurian of your choice.

Szechuan noodles recipe

*To make red chilli paste

Boil dry red chillis in water until the chillis are soft and water turns red in color. Remove chillis from water and grind chillis to smooth paste along with few tbsp of vinegar and oil.

About 30 red chillis, 3 tbsp vinegar and 5 tbsp oil will yield 1 cup red chilli paste.

This red chilli paste can be refrigerated and stored for 1 month.

Fish Fry Recipe/ Vanjaram Meen Varuval.

How to make Hotel Fish Fry Recipe/ Vanjaram Fry.

Vanjaram Fish Fry

Ingredients

Vanjaram( Seer Fish) slices- 1/2 kg( 1 pound)

Kashmiri Red chilli powder- 2 tsp

Turmeric powder- 1/2 tsp

Chicken masala or Meat masala powder- 2 tsp

Cornflour- 2 tbsp

Lemon juice- 1 tbsp

Salt- 1 1/4 tsp

Oil required

Seer Fish Fry

Method

Clean and wash the fish slices and set aside.

Make a smooth masala paste out of red chilli powder, chicken masala powder, turmeric powder, cornflour, lemon juice and salt( if required 1 tbsp water can be added to make paste). 

Spread this masala paste generously on fish slices and allow the fish slices to be marinated in the masala for 1 hour.

Heat 1 tbsp oil in a pan or tawa, when oil is hot place the fish slices on the pan and cook the fish slices both sides until golden brown in color and crispy. 

Serve hot fish fry with Steamed rice, Sambar and Rasam.

Fish Fry