Chettinad Mutton Masala

Ingredients (Serves 3 - 4):

Mutton                        --  ½ kg
Turmeric Powder   -- ½ tsp
Red Chilly Powder -- 2 tsp + 1 tsp
Coriander powder  -- 2 tsp
Ginger Garlic Paste -- ½ tsp + 1 tsp
Shallots                      -- 2 - 3 
Garlic                          -- 5 cloves
Onion                          -- 2 cups, finely chopped
Tomato                      -- 1 cup, finely chopped
Cloves                        -- 2
Cinnamon                -- 1 inch piece
Bay leaf                     -- 1
Fennel seeds          -- 2 tsp
Grated coconut    -- 2 tbsp
Poppy Seeds          -- 1 tsp
Curry leaves          -- 1 sprig
Salt                            -- to taste
Water                       -- 1-1½ cup
Oil                             -- 3 - 4 tbsp

Preparation:

Clean and cut the mutton into small pieces. Marinate it with turmeric powder, 2 tsp red chilly powder, coriander powder. salt and ½ tsp ginger garlic paste. Keep it aside for 30 minutes.

Heat 1 - 2 tbsp of oil in a pressure cooker and add the marinated mutton. Saute for 2 minutes. Add the chopped shallots, chopped garlic and water. Mix well and let it cook for 2 - 3 whistles.

Meanwhile, grind the cloves, cinnamon, bay leaves, fennel seeds and poppy seeds into a fine powder. Then add the grated coconut and water and grind into a paste.

Heat oil in a heavy bottomed pan. Add chopped onion, 1 tsp ginger garlic paste and curry leaves. Saute until they are translucent. Add the chopped tomatoes and saute until they are mushy.

Add the grounded masala and 1 tsp red chilly powder and saute until oil separates.

Now add all the gravy from the cooked muttom pieces and mix well. Do a salt check and adjust if required. Keep stirring until the water evaporates and it results in a semi - thick masala. Add the cooked mutton pieces and mix well to let it have the masala coated. Now let it fry until the desired consistency.

Serve with rice / chapathi.

You can also replace mutton with beef. I have tried it too.

Beef Curry

Ingredients(Serves 5 - 6):

Beef,cut into cubes  --  ½ Kg
Onion                             -- 2 medium / 2 cups ,sliced
Ginger                           --  1 tsp, finely chopped
Green chilies              --  2
Curry leaves               -- 3 - 4 sprigs
Coconut oil                 --  as required
Mustard seeds           -- 1 tbsp
Salt                                 --  to taste

To grind :
Ginger                           -- 1 tbsp,chopped
Garlic                            -- 1 tbsp,chopped
Fennel seeds              --  ½ tsp
Cinnamon                    --  1" piece
Cloves                           -- 2
Cardamom                  -- 2
Star anise                     --  1 small
Whole black pepper --  ½ tsp
Kashmiri chilly powder -- 1 tbsp
Turmeric powder     --  ¼ tsp
Coriander powder    --  1 tbsp

Preparation:

In a small blender, grind all the ingredients in the "To grind" section into a thick paste.

Heat oil in pan. Add sliced onion,ginger,green chillies and 2 sprigs of curry leaves. Saute until onion turns translucent.
Now add the ground masala and fry until oil starts to separate. Add beef and salt and mix well.

I used a slow cooker for cooking. At this stage, transfer the mix into the slow cooker and cook on low for 6 hours or until done.
Heat 2 tbsp oil in a small pan. Add the mustard seeds and let it splutter. Add the curry leaves and switch off the flame. Pour this on the curry and give a quick stir.

If using a pressure cooker, add required amount of water to get it cooked and cook for 2 - 3 whistles or until the beef is done.

Recipe Courtesy: Kurryleaves

Mutton Rogan Gosh

Ingredients:

To Marinate:
Mutton           --  500 gms
Cinnamon     --  1 inch stick
Cardamom   --  2
Cloves            --  2
Peppercorns --  ¼ tsp
Fennel seeds --  ¼ tsp
Kashmiri chilly powder --  ¼ tsp

To fry:
Cinnamon       --  ½ inch stick
Cardamom      --  5 pods
Cloves               --  4
Peppercorns  --  ½ tsp
Fennel seeds  --  ½ tsp
Asafoetida      --  ½ tsp
Dried ginger powder -- ¾ tsp
Kashmiri chilly powder -- ¾ tbsp
Yoghurt           --  1 cup
Oil                       --  ¼ cup
Salt                     --  to taste

Preparation:

Clean and cut the mutton into medium pieces and keep aside.

Grind the whole spices in the marinade section to a fine powder. Add this along with the chilly powder to the meat and marinate it. Keep it aside for half an hour or more in the refrigerator.

Heat oil in a deep, heavy bottomed pan and add the remaining whole spices. Saute for a minute. Add the marinated meat and cook on medium heat, stirring continuously, till brown.

Add the asafetida, dried ginger powder and kashmiri chilly powder and salt and mix it well.

Reduce the heat to low and add the yoghurt, and mix it well to coat the meat.

Cook covered until the meat is tender and the oil separates on the surface. Add hot water if required in between, to make sure that the gravy / pieces does not stick to the bottom of the pan.

Serve hot with rice or rotis.

Recipe Courtesy: Nisha

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

Kappa biriyani / Beef & tapioca biriyani

Ingredients(Serves 5 - 6):

Tapioca / Yuca      --   1 kg
Beef                             --   1 kg
Vinegar                     --   2 tbsp
Onion                          --   2 large, approximately 5 - 6 cups, chopped
Ginger                         --   1½ inch
Garlic                          --   8 - 10 cloves
Turmeric powder   --   1 tsp
Chilly powder          --   4 tsp
Coriander powder  --   4 tsp
Garam masala powder --   1 tsp
Black Pepper powder --   1 tsp
Shredded Coconut  --   2 cup
Shallots                        --   5 - 6
Mustard seeds          --   ½ tsp
Dry red chilies          --   2, broken
Curry leaves              --   1 sprig
Salt                                --   To taste
Oil                                  --   1 - 2 tbsp, preferably coconut oil

 
Preparation:

Clean and cut the beef into medium size pieces.

In a big pressure cooker, add the beef, vinegar, sliced onions, crushed ginger and garlic,½ tsp turmeric powder, 3 tsp chilly powder, 3 tsp coriander powder, garam masala, black pepper powder and salt. Mix well and keep aside for 15 mins. Cook for 2 - 3 whistles until the beef is done.

Skin off, clean and cut the tapioca into medium size pieces. Boil water(around 2 quart) in a large vessel. Add required amount of salt and ½ tsp of turmeric powder. Add the tapioca and let it cook on a medium flame. Once cooked, drain the excess water, slightly mash it and keep aside.

                     

In another pan, add the shredded coconut and the remaining chilly powder and coriander powder. Fry until the coconut turns golden brown. Let it cool and grind into a fine paste.

Mix the mashed tapioca to the cooked beef and mix well. Add the ground coconut paste and mix.

Heat oil in a small pan. Splutter mustard seeds and add the chopped thinly sliced shallots and curry leaves. Pour over the prepared curry and mix well.

Garnish with chopped onions or you can also reserve 2 tbsp of fried coconut to garnish.

Serve hot.

Recipe Courtesy: Bincy Sathish from Dhwani

Beef Biriyani

Ingredients:

Beef Masala:

Beef                                    --   ½ kg ( cut into big pieces)
Onion                                --   2 medium size
Green chilly                    --   4 - 5
Ginger                               --   1 inch piece
Garlic                                 --   8 - 10 cloves
Tomato                             --   1 big
Turmeric powder         --   ½ tsp
Chilly powder                 --   2 tsp
Coriander powder         --   1 tsp
Pepper powder               --   1 tsp
Garam masala                 --   2 tsp
Bay leaves                        --   1
Cloves                                --   3
Cinnamon Sticks            --   1 inch piece
Oil                                        --   3 - 4 tbsp
Salt                                      --   as required
Mint leaves chopped   --   ½ cup
Coriander leaves chopped --   ½ cup

Rice:

Basmati Rice           --   3 cups
Water                         --   6 cups
Cinnamon                --   2 piece.
Cloves                       --   4
Cardamom              --   2
Bay leaves               --   2
Whole pepper        --   1 tsp
Ghee                                   --   3 tbsp
Lemon Juice                   --   4 - 5 tbsp
Cashew nuts & raisins  --   as required
Salt                                      --   as required
Mint leaves and Coriander leaves chopped --   ¼ cup (both together - for garnishing)
Garam masala        -- 2 tsp

Preparation:

Beef Masala:

Clean and cut the beef into medium size pieces.

Marinate it with salt, half of garam masala and pepper powder and keep aside.

Grind the green chillies, ginger and garlic to a course paste.

Heat ghee in a pressure cooker and add the bay leaves, cloves and the cinnamon sticks. Saute for few seconds and then add the green chilly - ginger - garlic paste. Saute for a minute or until it starts turning light brown and add the thinly sliced onions.Saute until they are brown and mushy.

Add chilly powder, coriander powder,turmeric powder and garam masala and saute until the raw smell goes off. Now add the chopped tomatoes and saute until they are slightly mushy.

Add the marinated beef pieces and mix well. Add few drops of water if required and also add salt. I switch off the flame and keep this for 10 - 15 mins, before cooking.

Cook for 3 - 4 whistles(depending upon your cooker) until the beef is done. Open it once the pressure is released completely.If there is excess gravy, cook with the lid open until it has a semi thick gravy. Add the chopped coriander leaves and mint leaves and give a good mix.

Rice:

Wash the rice and drain it in a strainer. Keep aside for 10 - 15 minutes so that the water is completely drained off.

Heat 2 tbsp ghee in a deep pan. Add cashew nuts. Fry until light brown. Add raisins.Let it puff up. Drain it and keep aside.

Add the whole spices. Fry for a minute or two.Add the strained rice.Meanwhile keep the water to boil. Fry the rice until the water boils. Once the water boil, pour it into the rice and mix. Add required amount of salt and do a salt check on the water. Close the pan and let it cook on a medium flame. The rice will completely absorb the water and will be cooked to 90%. Do not let the rice cook 100% as it ll be overcooked after the dhum process.  Let it cool. Spread the rice on a flat platter to cool it quickly. Use a fork to spread. Using a spoon might break the rice.

Assembly:

Take a heavy bottomed pan or an oven safe dish, if baking. Spread the ghee at the bottom. Generously spread the first layer of rice. Sprinkle some garam masala and chopped leaves. Add some nuts and raisins. Sprinkle some lemon juice.(You can also add the lemon juice while cooking the rice. This is to make the rice softer.) Then add the masala. Top it with rice and the garnishing. Repeat this until the rice and the gravy is used. Make sure to top it with the rice and the garnishing. I use a flat pyrex dish and hence have only 3 layers – rice – gravy – rice.

Preheat the oven to 250 F. Cover the dish tightly with an aluminum foil and  bake it for 25 mins. If using a vessel, on stove top, layer and cover it with a tight lid ,and keep it on the top of a heavy tawa and heat it for 10-15 minutes.
Mix it well and serve with raita, pappad and chammanthi.

Mutton / Lamb Curry–Kerala Style

Ingredients (Serves 5 - 6):

Mutton                               --   500gms
Turmeric powder          --   ½ tsp
Kashmiri chili powder --   ¾ tsp
Onion sliced                     --   2 large size
Curry leaves                    --  1 - 2 sprig
Tomato chopped           --   1 medium size
Coconut milk                   --   ¼ cup, medium consistency
Boiling Water                   --   ½ cup
Mustard seeds                 --   ¼ tsp
Oil                                         --   2 - 3 tbsp
Salt                                       --   to taste

For masala:

Green chilies                   --  3 to 4 nos
Garlic                                 --   2 large cloves
Ginger                                --   1" piece
Turmeric powder         --   ½ tsp
Kashmiri chili powder--   2 to 3 tsp
Coriander powder        --   1 tbsp
Pepper powder              --   ¼ tsp
Garam masala                --   1 tsp
Fennel seeds                   --   1tsp
Water                                 --   as required

Preparation:

Wash and clean the mutton / lamb. Marinate it with ½ tsp turmeric powder, ¾ tsp kashmiri chilly powder and salt for atleast 2 hours.Refrigerate it if possible. that will help the masala to really stick onto the meat.

Grind all the ingredients for the masala to form a smooth paste.Keep aside.

Heat oil in a pressure cooker, add the sliced onions and curry leaves, leaving a few curry leaves aside for garnishing.Saute until onion turns golden brown. Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.

Add chopped tomato ,marinated mutton pieces ,boiling water and salt to taste.Cover and cook until done. With my pressure cooker, I need 2 whistles.

Let the pressure release before opening the cooker. Add coconut milk and cook for 2 to 3 more minutes  or until the desired consistency is reached.

Heat oil in another pan and add mustard seeds ,let it splutter.Add curry leaves and switch off the flame. Pour this over the curry.

Serve hot with rice / rotis / appam / pathiri.

Recipe Courtesy: Kurryleaves

Mutton Kurma

Ingredients (Serves 4 -5):

Mutton                      --   ½ kg
Onion                         --   2 medium
Ginger                        --   1 inch piece
Garlic                         --   5 cloves
Cinnamon                --   1 inch piece
Cloves                       --   4
Cardamom              --   2
Coriander powder --   1 tbsp
Turmeric powder  --   ½ tsp
Tomatoes                --   1 small
Green chilly           --   6 - 8
Vinegar                    --   1 tsp
Cashew nuts           --   8 - 10
Coconut milk         --   1 ½ cup, thick
Coriander leaves  --   for garnishing
Oil                               --   3 tbsp
Salt                             --   to taste

Preparation:

Cut, clean and wash the mutton pieces. Drain and keep aside. Soak the cashews in ½ cup of water.

Heat oil in a pan. Saute onion, ginger, garlic and the whole masala until the they are translucent. Add the masala powders and saute for few more minute until the raw smell goes off. Switch off and let it cool.

                   

Grind this to a coarse paste.

In a pressure cook add the mutton pieces, the ground masala,slit green chillies, chopped tomatoes, half a cup of water, salt and vinegar. Cook it for 2 - 3 whistles, until done.

Grind the cashews and mix it in coconut milk.

Add this to the cooked meat and let it boil. Switch off and garnish with chopped coriander leaves.

Serve with chapathis / rotis / pathiri / appam etc.

Recipe Courtesy: Marias Menu

Pork Fry

Ingredients:

Pork                            --   1 kg
Onion                         --   2 big
Pearl onions            --   ½ cup, sliced
Ginger                        --   1 inch piece
Garlic                         --   6 - 8 cloves
Green chillies         --  3
Coconut pieces      --   ½ cup(optional)
Turmeric Powder  --   ½ + ½ tbsp
Chilly Powder         --   1 ½ tbsp
Coriander Powder --   1 ½ tbsp
Pepper Powder       -- 2 tsp or 15 black pepper corns
Cardamom                --   6
Cloves                         --   6
Cinnamon Sticks     --   3, 1 inch pieces
Fennel Seeds            --   2 tsp
Curry leaves             --  2 sprigs + more if required
Mustard seeds         --   1 tsp
Oil                                 --   2 to 3 tbsp + more if required , I love to use coconut oil
Salt                               --   to taste

Preparation of pork fry:

Cut and clean the pork into medium slices. Marinate them in ½ tbsp turmeric powder and keep aside.

Grind the cardamom, cloves, cinnamon, fennel seeds and pepper corns(if not use the pepper powder) to a fine powder. Slice the onions and mince the ginger, garlic and green chillies. You can mince them together or keep it separate. Keep them aside.

Heat 2 tbsp oil in a pressure cooker and add the mustard seeds.Let it splutter.Add the coconut pieces and fry until they are light brown.

Add sliced onion, pearl onion, minced ginger, garlic and green chillies and curry leaves. On a medium flame, fry until onions are golden brown.

Reduce the flame to medium low and add the salt, powders(turmeric, chilly and coriander) and the ground masala (keep aside 1 tsp for final garnishing). Keep stirring until the raw smell of the powders go off. Make sure not to burn them. Add a little more oil in case it is too dry to get burnt.

Add the pork pieces and continue stirring until the masala sticks well on to the pork. Add ¼ cup of hot water and pressure cook the pork low flame until the meat is cooked well. For my pressure cooker, it took 2 - 3 whistles.

Let the steam completely vent out.

Open the lid and on medium heat, keep stirring every 2 - 3 minutes and let the extra water get dry.

Now the final part is to stir fry until the required consistency is achieved. I like it towards the dry end and also love it when fried in the cast iron pan. (the cheenachatti is the best).

Heat a wide pan and add the remaining oil. You can continue in the pressure cooker itself, if that is wide enough to stir and if you are not looking for a very dry consistency.

Add the pork masala and fry until dry. Add more curry leaves and more oil to enhance the flavor, if you would like to. Sprinkle the left over ground masala and switch off the flame.

This goes well will rice or any breads. You can replace pork with any red meat – Beef / Mutton / Lamb

Recipe Courtesy: Swapna’s Cuisine

Chilly Beef (Indo-Chinese Style)

Ingredients: (Serves 4 - 5)

Beef                             --   1 kg / 2 lb
Turmeric Powder  --   ¼ tsp
Chilly Powder         --   1 tsp
Coriander Powder --   2 tsp
Garam Masala         --   ½ tsp

Onion                          --   1 medium size
Ginger                         --   2 inch piece, juliened
Garlic                          --  1 pod / 10 - 12 medium size cloves, thinly sliced
Green Chillies          --   3 - 4
Capsicum / Red Pepper  --   1, medium size
Soya Sauce                --   2 tbsp
Green chilly Sauce  --   2 tbsp  + more as per your taste and tolerance
Pepper Powder        --   ½ tsp, optional
Corn flour                  --   2 tsp
Spring Onion            --   2 - 3 stalks
Oil                                 --   as required
Salt                               --   to taste

Preparation of chilly beef:

Clean and cut the beef into thin slices. Marinate it with turmeric powder, chilly powder, coriander powder, garam masala and salt. This is purely to suit our taste buds. You can also cook the beef in salt and green chillies or just marinate it with salt and directly go for the fry.

Pressure cook until done. Strain the beef from the stock and keep both the cooked beef and the stock aside.

Cut onion into small cubes, ginger and garlic into thin slices, slit green chillies,thinly slice the bulb of the spring onions and cut the red pepper into thin long slices.

Heat 2 - 3 tbsp oil in a heavy bottomed pan. Add the cooked beef and fry on a high flame until the sides are slightly brown. Remove it from the pan and keep aside.

Add more oil, 1 - 2 tbsp to the pan, if required, and add the ginger, garlic, spring onion bulbs and the green chillies. Saute for a couple of mins. Now add the chopped onions and the red peppers  and saute until the onions are slightly translucent.

Add the fried beef and mix well. Now add the soya sauce and chilly sauce.Mix well.

Add the corn flour to the stock and mix without lumps. Then add this to the beef. Mix well and let it simmer for couple of mins and switch off the flame. The corn flour will help the gravy to thicken as it cools. You can also adjust the gravy as required – It makes a good starter with lesser gravy.

Chop the stalk of spring onions and garnish with these and pepper powder(optional).  Serve hot with fried rice or any Indian bread.

 

Recipe Courtesy: Myself / Amma