Mutton Stew

Lamb and Vegetable Stew

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South Indian style mutton stew is lamb/goat cooked along with vegetables in coconut milk. Vegetable stew and chicken stew can be prepared using the same method.

Ingredients:	Quantity
Mutton with bone on cut into medium pieces	1.5 lbs
Onions finely chopped	2 nos
Potato cubed	1 nos
Carrot Chopped	1 nos
Celery Stalks chopped(Optional)**	1-2 nos
Tomatoes chopped	2 nos
Green Chilies	4-5 nos
Garlic chopped	4-5 nos
Ginger Garlic Paste	1 tbsp
Thick Coconut milk	1 cup
Thin Coconut milk	2 cups
Cinnamon *	1 inch stick
Cloves *	2-3 nos
Cardamom *	2 nos
Bay leaf *	1 nos
Black Pepper	1 tsp
Fennel seeds	1/2 tsp
Curry Leaves	1 Strand
Turmeric Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Fennel & Cumin Seeds Powder	1/4 tsp each
Dried crushed Rosemary (Optional) **	1 tsp
Tempering:
Mustard Seeds	1 tsp
Curry Leaves	1-2 Strands
Fennel Seeds	1/2 tsp
Pepper crushed	1/2 tsp
Green Chili	1 nos
Ghee	1 tbsp

Preparation:
1) Clean the medium sized mutton pieces and add little salt and turmeric and set aside.
2) Heat oil in a pressure cooker or a sauce pan and add the whole garam masala*, Black Pepper, curry leaves, fennel seeds, green chilies and sauté it for few seconds.
3) Add the chopped onions and chopped garlic and sprinkle enough salt and fry until the onions caramelize. Then add the ginger garlic paste and sauté for 1-2 min's.
4) Add the chopped carrot, potatoes and celery. Sprinkle the fennel and cumin powder and add the rosemary if using it.
5) Stir in the mutton and the chopped tomatoes.
6) Add the thin coconut milk and pressure cook until 3-4 whistles or well cooked if cooking with a sauce pan. Let the pressure release completely and remove the cover.
7) Stir in the thick coconut milk to the cooked mutton stew.
8) Heat ghee in a small sauce pan and add all the ingredients for tempering and once the mustard sputter remove from heat and add it to the stew and serve with appam, rice or parotta .

Note: ** You can use celery and rosemary for a slightly different taste.
***You can leave the mutton and add more vegetables like cauliflower, beans and peas to make a vegetable stew or add chicken to make a chicken stew and need not pressure cook.

Pudalangai Milagu Kootu

Snake Gourd and Lentil Curry

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Kootu is Lentil and Vegetable curry which is part of the South Indian thali. This is also called as poricha Kootu or milagu kootal. Various other vegetables can be used in this Kootu like the Chayote Squash(Chow chow), Turnip, Pumpkin, Beetroot and any other vegetable.

Ingredients:	Quantity
Red Gram Dal	1/2 cup
Bengal Gram Dal	1/2 cup
Snake Gourd medium sized	2-3 nos
Turmeric Powder	1 tsp
Asafoetida	1/4 tsp
Salt	To taste
Spice Paste:
Dried Red Chili	2-3 nos
Coriander Seeds	1 tsp
Black Peppercorns	1/2 tbsp
Cumin Seeds	1 tsp
Bengal Gram Dal	1 tsp
Urad Dal	1 tsp
Grated coconut	2 tbsp
Coconut Oil/Ghee*	1 tsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Dried Red Chili halved	1 nos
Curry Leaves	1-2 strands
Coriander Leaves Chopped	2-3 tbsp
Coconut Oil/Ghee*	1 tbsp

Preparation:
1) Wash and soak Dal in water for atleast 30 min's. Peal and cut the snake gourd.
2) Pressure cook Dal's, Snake gourd, Asafoetida, Salt and turmeric powder up to two whistles.
3) Meanwhile heat ghee/coconut oil in a pan and fry the ingredients for spice paste and grind them into a fine paste.
4) Add the ground spice paste into the cooked Dal and let it cook until the raw smell disappears.
5) Heat ghee/coconut oil in a pan and add the ingredients for tempering and once the mustard seeds splutter add it into the Kootu. Serve it with steamed rice and Kuzhambu.

Note: * Usually Coconut oil is used in this Kootu. If you do not have any you can use ghee for a unique flavor.
* You can add 1 tsp tamarind to the Kootu at step 4.
* You can leave out Bengal gram Dal and just add red gram Dal or add Moong Dal.

Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

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Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Malai Kofta Curry

Malai Kofta cooked in Curry Sauce

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Rich and creamy restaurant style Malai Kofta Curry. Panner and Vegetable Kofta balls cooked in Onion and Tomato Gravy.

Ingredients:	Quantity
Boiled and ground Onion	2 nos
Tomatoes Pureed	3-4 nos
Ginger Garlic Paste	1 tbsp
Cashew Paste	1/4 cup
Garam Masala	1 tsp
Red Chili Powder	1 tsp
Crushed Kasuri Methi Leaves	1/2 tbsp
Butter	1 tbsp
Fresh Cream	1/4 cup
Sugar	1 tsp
Salt	To taste
Tempering:
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
For Kofta:
Panner finely grated	1 whole packet
Potato boiled and mashed	2 nos
Carrot boiled and mashed	2 nos
Peas cooked and mashed	1/4 cup
Onion finely chopped	1/4 cup
Ginger Garlic paste	1/2 tsp
Green Chilies finely chopped	2-3 nos
Bread soaked in water and crushed	2-3 nos
Garam Masala	1 tsp
Paprika(Optional)	1/2 tsp
Corn Flour	1-2 tbsp
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Preheat oven to 375°F*. Mix all the ingredients for Kofta together and make them into equal sized balls**. Line them in a baking sheet and sprinkle some oil.
2) Bake them for 15 Min's on one side and turn them to the other side without breaking the Kofta balls and bake them for another 12-15 Min's. Broil them for 2 Min's***. Kofta balls should be crispy and browned on all sides.
3) Meanwhile heat a sauté pan with butter/oil and all the whole garam masala listed in tempering. Saute for a few seconds and then add the boiled and ground onion paste and ginger garlic paste. Sauté them for 2-3 Min's.
4) Add the pureed tomato, cashew paste, red chili powder and garam masala powder. Close with a lid for few Min's and let it cook until the raw smell disappears.
5) When it is almost cooked add the cream into it and sauté for a min.
6) Add the cooked Kofta balls just before serving and garnish with chopped coriander leaves. Serve hot with Naan or Pulao Rice.

Note:* Usually the Kofta balls are deep fried in oil. To reduce the amount of oil I have roasted them in oven. You can use the traditional method too. **Squeeze out any excess amount of water from the ingredients before making into Kofta balls. ***Need not broil if the Kofta balls are roasted well in the oven.

Madurai Chicken Salna

Madurai Chicken Salna

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Salna/Chalna is a very popular gravy, esp. in Madurai along with Biryani or Parotta.

Ingredients:	Quantity
Whole Chicken	1 nos
Large Onion Finely Chopped	2 nos
Tomatoes chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Coconut Milk(Optional)	1/2 cup
Grind to paste:
Dry Red Chili*	6-8 nos
Coriander Seeds	1 tbsp
Cumin Seeds	1 tsp
Fennel Seeds	1 tsp
Black Peppercorns	1 tsp
Poppy Seeds	2 tsp
Roasted Peanut**	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	1/2 tsp
Grated Coconut	1/2 cup
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Cinnamon	1 stick
Cloves	2-3 nos
Cardamom	1-2 nos
Oil	2-3 tbsp
Salt	To taste

Preparation:
1) Dry roast all the items for spice paste and grind into a smooth paste.
2) Heat oil in a sauce pan and add all the items for tempering and then add the finely chopped onions and sauté until they are translucent.
3) Add the ginger garlic paste and green chili and sauté for 2 Min's and then add the tomatoes. Cook until the tomatoes are well cooked. Add the cleaned and cut chicken and sauté it for a min and then add the ground masala paste.
4) Add 2 cups water and let it cook for 30 to 40 Min's on medium flame until the chicken is well cooked.
5) Add the coconut milk, if you are using and let it cook for 2-3 Min's.
6) Garnish it with chopped coriander leaves and serve with Biryani, Parotta or Dosa.

Note: * You can use chili powder(1 tbsp), coriander powder(1 tbsp), Cumin Powder(1 tsp), Fennel Powder(1 tsp) and pepper powder(1 tsp) instead of the whole spices. ** You can use cashewnuts instead of peanuts. Usually salna is watery in consistency and not made as a thick gravy. On request from vegetarian friends, wanted to update some vegetarian alternates. # You can fry Brinjal and add it to the gravy instead of chicken or just leave the chicken and the gravy would taste good enough. # You can add boiled egg cut into half/quarters, into the gravy 5 min's before it is done.

Roasted Bell Pepper and Peas Curry

Roasted Bell Pepper (Capsicum) and Peas Curry

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A similar recipe was shown on a popular TV show, substituted few ingredients with the best possible, available ingredients. The taste was very good.

Ingredients:	Quantity
Big Green Bell Pepper	1 nos
Green Peas	1 cup
Large Onion	1 nos
Tomatoes	2 nos
Ginger Garlic Paste	2 tbsp
Cinnamon Sticks	1-2 nos
Cloves	2-3 nos
Cardamom	2 nos
Turmeric Powder	1/2 tsp
Red Chili Powder	1 1/2 tsp
Coriander Powder	2 tsp
Cumin Powder	1/2 tsp
Garam Masala	1 tsp
Grated Coconut	1/2 cup
Cashewnut	8-10 nos
Olive Oil	1 tbsp
Cooking Oil	2 tbsp
Salt	To taste
Chopped Coriander Leaves	To Garnish

Preparation:
1) Preheat oven to 400°F. Make thin incisions on Bell Pepper and place it in a roasting pan and pour olive oil over it and roast for 40-45 mins.
2) Remove the skin and deseed the roasted peppers and cut into small cubes. Cook peas and keep it aside.
3) Soak the grated coconut and cashews in water for 15-20 mins and grind them into a fine paste.
4) Heat oil in a pan and add the whole garam masala, once they splutter add the onions fry until translucent and add the ginger garlic paste and saute for a min.
5) Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt and saute for a min and then add the finely chopped tomatoes saute for 2-3 mins. Add half a cup water.
6) Once the tomatoes are well cooked add the coconut cashewnut paste and cook until the raw smell is gone.
7) Add the peas and roasted bell pepper and cook for 5 more mins.
8) Garnish with chopped coriander leaves and serve with roti or pilaf rice.

Note: The gravy/curry can be used as a base for various vegetable curries.

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices

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The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.

Ingredients:	Quantity
Mutton	750 gms
Shallots/Small Onion	250 gms
Garlic Crushed	8-10 nos
Ginger Crushed	1 inch piece
Garam masala powder	1 tsp
Turmeric Powder	1 tsp
Whole Garam Masala:	To Pressure Cook
Cinnamon	1 stick
Green Cardamom	2 nos
Star anise	1 nos
Bay leaf	1 no
Cloves	3-4 nos
Masala Paste:	To Grind
Dry Red Chilli	10 nos
Coriander Seeds	1 tbsp
Fennel Seeds	1/2 tbsp
Cumin Seeds	1 tsp
Poppy Seeds	1/2 tsp
Whole black PepperCorns	1 tbsp
Cinnamon	1 small stick
Green Cardamom	1 no
Cloves	2 nos
Star anise	1 no
Coconut Milk	1 Cup
Curry Leaves	Few
Coriander Leaves	Few chopped
Salt	To Taste
Oil	3-4 tbsp

Preparation:
1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.

Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry

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Ingredients:	Quantity
Brinjal(Thin and long)	500 gms
Medium sized Onion	2 nos
Tomato Peeled and crushed*	2 nos
Ginger-Garlic Paste	2 tbsp
Turmeric	1/2 tsp
Paprika/Kashmiri Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Garam Masala	1 tsp
Mustard Powder	1/4 tsp
Tomato Paste	2 tbsp
Brown Sugar	2 tsp
White Vinegar	1 tbsp
Salt	To taste
Olive oil	3-4 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Coriander	To Garnish

Preparation:
1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.

Lamb Curry

Sweet & Spicy Lamb Curry cooked in red wine

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Ingredients:	Quantity
Lamb/Mutton	750 gms
Plain Flour	5 tbsp
Turmeric Powder	1/4 tsp
Corriander powder	1 tsp
Red chilly powder	1/2 tsp
Medium Sized Red Onion	3 nos
Tomatoes	2 nos
Ginger garlic paste	3 tsbp
Green Chilli	2 nos
Cumin Seeds	1 tsp
Garam Masala Powder	1 tsp
Tomato Paste	1 tbsp
Red Chilli Flakes	1 tsp
Red wine	1/4 cup
Brown Sugar	1 1/2 tbsp
Crushed black pepper	1/2 tsp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix plain flour, red chilli powder, coriander powder, turmeric and salt. Add the lamb to it and toss it.
2) Add oil in a frying pan and fry the lamb until it turns brown and set aside.
3) Meanwhile add fry the onions in a saucepan and add the ginger & garlic paste and green chilli and saute until the onions are tender and caramelized.
4) Add the cumin seeds, tomato paste, garam masala and brown sugar for 3-4 mins.
5) Add the browned meat, salt, chilli flakes and red wine and mix.
6) Add the tomatoes and sprinkle the black pepper saute it for a minute and add enough water(Good enough to cover the meat and cook for 2 hours).
7) Cook on medium-low heat for about 2 hours or until the lamb is cooked well and the sauce becomes thick. Serve hot with steamed rice, pulao rice or roti.

Note: Indian meat(mutton) takes a lot longer to cook, you can leave upto 2 wistles before you start on the step 1 and remove the excess water from the meat.

Dum Murg Kali Mirch

Pepper chicken gravy cooked in microwave

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Ingredients:	Quantity
Chicken	600 gms
Medium Sized onion	3 nos
Green Chilli	1 no
Green Cardamom	2 nos
Whole Peppercorns	4-5 nos
Coarsly Crushed black pepper	1 1/2 tsp
Corriander powder	1 tsp
Milk	1/2 cup
Marinade:
Yogurt	3/4 Cup
Blanced and roasted Almond powdered	7-8 nos
Cashew powdered	3-4 nos
Red chilly powder	1 tsp
Garam Masala	1/2 tsp
Turmeric Powder	1/4 tsp
Ginger garlic paste	2 tsbp
Salt	To taste
Oil	3-4 tbsp

Preparation:
1) Mix all the ingredients for marinade and add the cleaned chicken and leave it to marinate for 30 mins.
2) Add 1 tbsp oil and add the onions and microwave on high for 3-4 mins and grind the onion and green chilli to fine paste.
3) Add the ground onion, green cardamom, corriander powder and black peppercorns and microwave for 5 mins.
4) Add the chicken along with the marinade and microwave covered for 6 mins.
5) Add 1 cup water, milk and 1 tsp black pepper and microwave uncovered for 6 mins, remove and stir once and microwave for another 4 mins.
6) Leave it to rest for 5 mins and sprinkle the remaining pepper powder and serve hot with steamed rice, pulao rice or roti.

Note: In step 5 check if the chicken is cooked and add a couple of mins if not done. Do not over cook the chicken, since it will become dry.

Yennai kathrikai

Yennai kathrikai curry - oil bathed stuffed brinjal curry

My dad's favorite Yennai kathrikai masala, in the memory of patti... Though different from her recipe it tasted good. Made dad happy.

Ingredients:
Brinjal 7-8 nos
Onion medium sized finely chopped 3
Tomato finely chopped 1 no
ginger garlic paste 1 tbsp
Green chillies 2 nos

For Stuffing:
Red chilly powder 1 tsp
Coriander powder 1 tsp
Curry powder 2 tsp
Garam masala powder 1 tsp
Turmeric 1/2 tsp
Cumin powder 1/2 tsp
Fennel powder 1 tsp
Black pepper powder 1 tsp
Oil
Salt to taste

For Tempering:
Mustard seeds 1 tsp
Curry leaves

Coriander for garnish


Preparation:
1) Wash and make two lengthwise cross deep incisions on the brinjal. (leave on the steams if it doesn't have thorns)
2) Mix the ingredients for stuffing with oil and make a paste of it and fill them in the brinjal.
3) In a wide fry pan add oil and fry the stuffed brinjal until they are tender.
4) Meanwhile in another pan fry the items for tempering and when they splutter add the green chillies, onion and ginger garlic paste. Then add the tomato.
5) Once they are done add the fried brinjal and mix it with the curry without breaking the brinjal.
6) Garnish and serve hot.

Note: All the powder items for stuffing can be replaced with dry items. Fry the dry items and grind them into a fresh dry powder and use them for stuffing.

Prawn Masala

I have got this recipe from my perima. I used to like the prawn masala that she does, so thought of giving it a try. It is a simple and easy to prepare. It is yummy with any pulao.

Ingredients:

Cleaned prawns,
Onion,
tomato,
garlic,
turmeric powder,
chilly powder,
coriander powder,
pepper powder,
salt,
curry leaves,
oil.

Preparation:

1) Fry the chopped onions and garlic in a pan.
2) Once it is fried a bit, add tomato and let it fry.
3) Add the turmeric, chilly, coriander, pepper and salt to it and fry for a mintue.
4) Finally add the prawns and curry leaves and fry until the prawns are well cooked. (To test if the prawns are cooked, try to cut the prawn, if you are able to cut it, then it is well cooked)