Chettinad Lamb Roast

Ingredients (serves 4  - 5):

Pressure Cook:

Mutton / Lamb      -- 1/2 kg
Shallots                     -- 2 - 3
Ginger                        -- 2 tbsp, finely chopped
Garlic                         -- 5 cloves
Turmeric Powder -- 1 tsp
Red Chilly powder -- 1 tsp
Coriander powder  -- 1 tsp
Salt                                -- to taste
Water                           -- as required

To grind:

Coconut                     -- 1 cup
Fennel Seeds           -- 1 tbsp
Whole Peppercorns -- 1 tbsp
Cumin Seeds            -- 1 tsp
Cinnamon                 -- 2 inch stick
Cardamom               --  5
Star Anise                 -- 1
Whole red chillies -- 1 or 2 according to your spice level.

To Saute:

Shallots                    -- 20 - 25
Ginger                       -- 1 tsp, finely chopped
Garlic                         -- 1 tsp, finely chopped
Tomatoes                 -- 3 cups, chopped
Cinnamon                -- 1 inch stick
Cardamom              -- 2
Cloves                       -- 3
Fennel Seeds          -- 1 tsp
Oil                               --  3 tbsp
Curry leaves           -- 2 sprigs
Coriander Leaves --  a handful finely chopped

Preparation:

Clean and cut the lamb and marinate with the items in the pressure cook section. Let it sit for 20 - 30 mins. Add required amount of water and pressure cook until the meat is done.

Meanwhile dry roast the spices in the 'To Grind' section until the aroma pops up. Cool and then grind with coconut into a fine paste. Keep aside.

Heat oil in a pan. Add in the whole spice and let them sizzle for a min. Add the shallots, ginger, garlic and curry leaves. Saute till they are light golden. Add the chopped tomatoes and saute till they are completely mushed up.

                 

Add the ground masala and saute for a min. Then add in the cooked lamb with the gravy. If the lamb is well cooked and there is lot of gravy  left, add the gravy first and once it evaporates add in the lamb pieces.

                   

Keep stirring until most of the water is evaporated and the lamb pieces are well coated with the masala.

Add in coriander leaves and mix well.

Serve this curry over rice or roti.

Recipe Courtesy: kothiyavunnu

Tres Leche Cake

Ingredients:

All purpose flour --   1 cup
Baking Powder      --   1½ tsp
Salt                             --   ¼ tsp
Eggs                           --   5 , separated
Sugar                        --   1 cup(for cake)  + 3 tbsp for icing
Vanilla                     --   1 tsp
Milk                           --   1/3 cup
Evaporated Milk  --   1 can
Sweetened Condensed Milk --   1 can
Heavy Cream         --   ¼ cup + 1 pint for icing

Preparation:

Preheat oven to 350 degrees. Prepare a 9 x 13 inch pan coating well with butter / spray. I used an 8 inch pan which was 2" deep.

Sift together the flour, baking powder, and salt in a large bowl. Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. Add ¼ cup sugar and beat until egg whites are stiff but not dry.

Fold in the egg white mixture into the batter until just combined.

Pour into prepared pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Let it cool.

Mix condensed milk, evaporated milk, and ¼ cup heavy cream.

Pierce the surface of the cool cake with a fork. Slowly drizzle the milk mixture. Try to get as much around the edges of the cake as you can.

Let the cake absorb the milk mixture. I prefer it to be chilled - keep in the refrigerator

Whip the remaining heavy cream with sugar until thick and spread it over the cake. Cut into squares and enjoy !!!

 

Recipe Courtesy: Chefinyou

Cauliflower Kurma

Ingredients:

Cauliflower             --   1 
Turmeric powder --   ¼ tsp + ¼ tsp
Onion                         --   2 cups thinly sliced
Tomatoes                 --   2 nos
Garlic                         --   4 cloves
Green chillies          --   3
Coconut                    --   4 tbsp
Gram dal                   --   1 tbsp
Red chillies              --   3
Dry coriander seeds   -- 1 tsp
Cardamom               --   1 
Cinnamon                 --   1/2 inch piece
Cloves                        --   1
Cashews                     --   5 - 8
Oil                                 --   3 tbsp
Salt                               --   As needed

Preparation:

Clean and Cut the cauliflower into required sized pieces and boil it with salt,turmeric and a little water until it is almost cooked. Drain any excess water and keep aside. You can save the drained water for the gravy later.

Heat 1 tbsp oil in a pan, add the gram dal,coriander seeds,red chillies, cardamom, cinnamon, cloves and cashews. Saute for half a min. Add the chopped garlic, green chillies and coconut. Saute for a minute and then add 1 cup of chopped onions and saute until the onions start turning translucent.

Let it cool and then grind into a fine paste.

                   

Heat remaining oil and add the remaining 1 cup of onions until they are golden brown and then add chopped tomatoes and salt. Saute until the tomatoes get mushy, and then add the ground paste. Saute until oil appears on the sides of the pan.

Add the cauliflower saute for a minute. Add half a cup of water(or as per required consistency) and bring it to boil. let it cook in low flame for 2--3 minutes.

Garnish with fresh coriander leaves and serve hot.

Recipe Courtesy: Raks Kitchen