Tuesday, 17 April 2012

Mutton Curry

Ingredients
1. Mutton / Lamb - 1/2 kg, cubed
2. Onions - 1/4 kg, chopped
   Ginger - 2.5 - 3 inch piece, roughly chopped
   Garlic - 10 small pieces
   Green chillies - 2
3. Tomato - 1 small, chopped
4. Curry leaves - 1 - 2 sprigs
5. Turmeric powder - 1/2 tsn
   Chilly powder - 1 tbsn
   Coriander powder - 1.5 tbsn
   Pepper powder - 2 tsn
   Garam masala powder - 2.5 tsn
6. Mustard - 1/2 tsn
7. Salt - To taste
8. Coconut oil -   2 tbsn
Method
1. Crush the pearl onions, ginger, garlic and green chillies in a mixer.
2. Heat 2 tbsn oil in a pressure cooker. (You can either splutter the mustards now or after the curry is done as mentioned in step 3) Add in the crushed mixture mentioned in step 1 and saute until they turn light brown. Add the tomatoes and saute for a few minutes or until the tomato is mashed up and oil starts separating. Now add the turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Stir for a minute or until their raw smell is gone and oil separates. Add the mutton pieces, few curry leaves and enough salt. Stir for 1 - 2 minutes and add enough water (around 1/2 - 3/4 cup). Cover with the lid and pressure cook for about 2 - 3 whistles. Bring down the heat and cook for 10 - 15 minutes or until the mutton is cooked well. Remove from heat. Open the pressure cooker when the pressure releases and taste check for salt. Adjust the gravy according to your required consistency. Add 2 pinches of garam masala and mix well.
3. Heat 2 tsn coconut oil in a small pan and splutter mustards. Throw in a few curry leaves and pour this tadka over the curry. Keep aside for 30 minutes before serving. Serve hot with chapathi, rice, appam, paratha or even dosa/idli.

Thursday, 12 April 2012

Green Peas curry

Ingredients

1.    Green peas - 1.5 cup, dried
2.    Onion - 1 small, thinly sliced
3.    Tomato - 1 small, chopped
4.    Green chillies - 2, seeded
5.    Curry leaves - 1 sprig
6.    Grated coconut - 1/2 - 3/4 cup
7.    Cumin seeds - 1 - 2 pinches
8.    Turmeric powder - 1/4 tsn
9.    Chilly powder - 1/2 tsn
10.  Coriander powder - 1 tsn
11.  Garam masala - 1/2 tsn
12.  Salt - To taste
13.  Oil - 2 tsn

Method

1) Soak green peas in water for at least 6 - 7 hrs. Drain and keep aside.

2) Grind the grated coconut with cumin seeds to a very smooth paste.

3) Heat oil in a pressure cooker and add sliced onions and green chillies. Saute until transparent and add the turmeric powder, chilly powder, coriander powder and garam masala. Saute for a few seconds and add tomatoes and curry leaves. Cook for a minute and add enough water to cook the green peas. Add enough salt. Bring it to a boil and add the soaked green peas. Cook for 1 whistle or until the green peas is done. The cooking time and number of whistles totally depends on the type of pressure cooker you use. Open the pressure cooker and add the ground coconut paste. Bring it to a boil, taste check for salt and switch off. Serve hot with appam/ idiyappam / chapatis / parottas.

Tuesday, 10 April 2012

Egg curry with coconut milk

Ingredients
1. Eggs - 5, hard-boiled
2. Onion - 2 medium, thinly sliced
    Ginger - 2.5 tsp, sliced
    Green chilies - 3 - 4, sliced
    Curry leaves - 1 sprig
3. Tomato - 1 medium-small, sliced or chopped
4. Coconut milk, thin - 3/4 cup
5. Thick coconut milk - 1/4 - 1/2 cup
6. Turmeric powder - 1/2 tsn
    Garam masala powder - 1 tsn
7. Crushed pepper - 1/4 - 1/2 tsn
8. Coconut oil - 1.5 tbsn
    Mustard seeds - 1/4 - 1/2 tsn
    Dried red chilies -  2, broken
9. Salt - To taste
Method
Heat oil in a deep pan. Splutter mustards and fry dry red chilies. Add sliced onion and little salt. Fry for a few minutes and add ginger, green chilies and curry leaves. Continue sautéing until onion turns light golden. Bring down the heat and add turmeric powder and garam masala powder. Sauté for a minute and add tomatoes. After a minute, add thin coconut milk. Cook at medium heat for 5 - 7 minutes. Check for salt. Add thick coconut milk, curry leaves and crushed pepper. Mix well and add the eggs. Cook for 1 minute at low heat. Switch off.  It goes very well with idiyappam and palappam.

Sunday, 8 April 2012

Muringayilakkari

Ingredients
1.    Muringayila  - 2 cups
2.    Grated coconut - 1 cup
3.    Cumin seeds - 1/4 tsp
4.    Garlic - 3 - 4 small cloves
5.    Turmeric powder - 1/4 tsp
6.    Curry leaves - A few
7.    Salt - To taste
8.    Oil - 2 tsp
9.    Mustard seeds - 1/4 tsp
10.  Dry red chillies - 3 - 4
Method
1. Grind the coconut along with cumin seeds and garlic to a fine paste.
2. Heat oil in a pan. Splutter mustards. Fry dry red chillies and a few curry leaves. Add the muringayila and saute for a minute. Add the ground coconut mixture. Add 1 cup of water and enough salt. Switch off when it starts to boil. Serve with rice.

Saturday, 7 April 2012

Cheera parippukari

Ingredients
1. Spinach – 1 bunch, washed and chopped
    Turmeric powder – 1/4 tsn
    Chilly powder – 1 tsn
     Salt – To taste
2. Toor dal – 1 cup
    Water – As required
3. Grated coconut – 1/2 cup
    Cumin seeds – 1/4 - 1/2 tsn
    Garlic – 1 small clove, optional
4. Oil – 2 tsn
    Mustard seeds –1/2 tsn
    Dry red chilies – 2 (optional)
    Curry leaves – 1 sprig
Method
1. Grind the coconut along with cumin seeds and garlic to a fine paste.
2. Cook the toor dal adding enough water. You can pressure cook it for 1 whistle. When it is cooked, mash it lightly and add the chopped spinach, turmeric powder, chilly powder and little salt. Add little water if it is very thick. You need a medium-thick consistency for this curry. Mix well. When the spinach is cooked, about 5 – 7 minutes, add the ground coconut mixture. Cook for a few minutes at low flame, until it starts to boil from the sides. Switch off.
3. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add a few curry leaves and pour this seasoning over the curry.


Friday, 6 April 2012

Vada Koottukari

Ingredients (Serves 5 - 6)
1. Whole urad dal - 1/2 cup (Soak urad dal in enough water for 4 - 5 hrs)
   Crushed pepper corns - 1/2 tsp (Optional) 
   Salt - To taste
   Oil - To deep fry
2. Potato - 2 small, cut into medium cubes
   Onion - 1 small, cut into small cubes
   Green chillies - 2 - 3, slit
   Crushed ginger - 2 tsn
   Curry leaves - 1 sprig
3.Turmeric powder - 1/2 tsn
   Red chilly powder - 3/4 tsn.
   Coriander powder - 2 - 3 tsn
   Garam masala powder - 1 tsn
4. Thin coconut milk - 1.5 - 2 cups
   Thick coconut milk - 1/2 cup
5. Salt - To taste
For the seasoning
1. Coconut oil - 2 tsn
2. Mustard seeds - 1/2 tsn
3. Dry red chillies – cut into two
4. Curry leaves - A few
Method
1) Soak the urad dal for 4 - 5 hrs and drain the water completely. Grind it to a fine paste adding  little water, if required. Heat oil in a deep pan. Add 1/2 tsn crushed pepper corns and enough salt to the batter. Drop small portions of the vada mixture into hot oil. Fry them until golden and drain on to a paper towel.
2) Heat oil in a pan and add onion, green chilly, ginger, curry leaves and little salt. When onion turn light  golden in color, add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Add cubed potatoes. Mix well and cook for 1 - 2 minutes. Add thin coconut milk and enough salt. Cover and cook until potatoes are done at medium heat. When they are well-cooked, add garam masala powder, thick coconut milk and a few curry leaves. Bring to a slow boil. Add the fried vadas and mix well. Check for salt. Switch off.
This curry tends to thicken over time. Serve with rice, idlis or even chapatis.