South Indian Mutton Gravy

INGREDIENTS

1 Kg Mutton

2 tsps Ginger garlic paste

Salt to taste

Coriander Leaves

For Dry Masala:

1 tsp Cumin Seeds

1 tbsp Fennel Seeds

2 tbsp Coriander Seeds

2 tsp Poppy Seeds

Dry Red Chili 25 Numbers

½ tsp Turmeric Powder

For Gravy:

9 – 10 Garlic cloves

Ginger 1 inch pieces 3 - 4

1 big onion (Chopped)

3 Small Ripe Tomatoes (Chopped)

3 tbsp Grated Coconut

For Tempering:

½ tsp Mustard Seeds mixed with urad dal

½ tsp Cumin Seeds

1 tsp Onion

2 sprigs Curry leaves

METHODS

1. Firstly cook the mutton with the help of pressure cooker by adding salt ginger garlic paste and water.  

   

2.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

 

3. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

4. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

 

5. Now add the pressure cooked mutton and prepared dry masala (mentioned in step 2).  Stir it properly.

6. Nextly add the paste (mentioned in step 3) and stir it properly.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame.

8.  Garnish with coriander leave and serve with roti.

Thanks and Regards,

Latha

Royal Dessert - Shahi Tukada

INGREDIENTS

For toasted and fried Bread

Bread Slices(Remove the brown sides and cut 1 bread into 4 pieces)

Ghee (for Deep Fry)

For Rabri

½ liter full fresh cream milk
3-4 green cardamoms

For Sugar Syrup

½ cup Sugar

½ cup Water

For Garnishing

15-16 almonds (blanched and shredded)
2 tbsp pista (blanched and shredded)

Chandi ka vark (optional)

METHOD

For Rabri

 

1. Boil milk in a wide and heavy bottomed pan.

2. Now add green cardamoms and simmer over low heat for at least half should evaporate, when done, the color changes to an off white color.

3. Remove from the flame and bring down to the room temperature and refrigerate it.

For Sugar Syrup

4. Take a wok, put sugar and water, bring to boil till you get one thread consistency. Remove from the heat and keep it aside.  (You can remove the impurities by adding 1 tsp milk)

For toasted and fried bread

 

5. Take a pan, roast the bread slices and deep fry it, till golden brown color.

How to assemble

6. Dip the fried bread slides one by one into the sugar syrup and arrange it in a plate.

7. Now finally pour the rabri and garnish with shredded almonds, pista and chandi ka vark.

Note: You can directly deep fry the bread slices but if you roast it first it will absorb less amount of oil.

Murungai Keerai Poriyal / Drumstick Leaves Sabji.

INGREDIENTS

3 Bunch Drumstick Leaves

3 tbsp Roasted Rice Powder (Parboiled Rice)

Red Chilies 18 numbers (as per your preference, quantity can be increased or decreased)

1 tsp Coriander Seeds

1 tsp Cumin Seeds

2 tbsp Coconuts (grated or chopped in small pieces)

1 Onion

Salt to taste

Tempering

½ tsp Mustard Seeds mixed with Urad Dal

½ tsp finely chopped Onion

1 tbsp Cooking Oil

METHOD

1. First blanch the leaves by adding salt and drain out the water and keep it aside.

2. Roast the parboiled rice. Grind the roasted rice and make a fine powder and Keep it aside.

3. Nextly roast red chilies, cumin seeds, and coriander seeds and grind it to make a fine powder, now add coconut and onion and run the grinder, finally add roasted rice powder and salt to taste and again run the grinder to make a fine powder (this is the process to grind.)

4. Heat a wok with oil, add Mustard Seeds mixed with urad dal and Cumin Seeds, when it starts splutter, add onion. Fry till it turns in golden color. Now add blanched leaves and the prepared powder (mentioned in step 3) and mix it well and cover with lid and leave it for 2 – 3 minutes on low flame.

5. Drumstick leaves sabji is ready to serve.

Note:

Please take tender leaves only.

This sabji goes well with chapati and sambar rice.

Thanks and Regards,

Latha

Melagu Rasam / Black pepper Soup

INGREDIENTS

1 ½ tbsp Black pepper corns

½ tsp Coriander Seeds

½ Cumin Seeds

6 Green Chilies

15 – 16 Garlic Gloves with skin

2 tbsp finely chopped Coriander leaves

½ tsp Asafoetida

½ tsp Turmeric powder

1 Small chopped Tomato

50 Grams Tamarind / 1 tbsp Tamarind Pulp (as per your preference, quantity can be increased or decreased)

Salt to Taste

Tempering:

1 tsp finely chopped Onion

½ tsp Mustard Seeds mixed with Urad Dal

½ tsp Cumin Seeds

1 Sprig Curry Leaves

 

METHOD

1. Take wok and roast Black pepper corns, Cumin seeds and Coriander seeds in low flame.

2. Now take the roasted seeds in blender with green chilies, coriander leaves, turmeric powder, asafetida, garlic cloves, chopped tomato and finally the tamarind, add very less water and make a paste and keep it aside.

3. Heat a wok with oil, add Mustard Seeds and Cumin Seeds, when it starts splutter, add curry leaves and onion. Fry till it turns in golden color.

4. Now immediately add the paste (mentioned in step 2) and cook it till it omits the oil.

5. Add 1 liter water and bring to boil and lower the heat and simmer for 5 – 8 Minutes.

6. Add salt and garnish with coriander leaves

 Note: Rasam is really very helpful for Digestion. It is the second course in a South Indian meal, preceded and followed by rice courses

Masala Noodles

INGREDIENTS

Maggi Noodles (1 Small Pack)

1 Medium Onion (finely chopped)

2 Small Tomatoes (finely chopped)

2 Slit Green Chilies

1 tsp Red Chili Powder

2 – 3 pinches turmeric Powder

1 ½ tsp Coriander Powder

2 tsp Coriander Leaves

1 Sprig Curry Leaves

½ tsp Cumin Seeds

½ tsp Mustard Seeds

METHOD

1. Heat a wok with oil, add Mustard Seeds and Cumin Seeds, when it starts splutter, add curry leaves and green chilies. Fry it for few seconds.

2. Now add chopped onion and tomatoes cook it for few minutes. (Wait till tomatoes get mashed completely.)

 

3. Now add turmeric powder, coriander powder, chili powder and taster maker (adjust the salt be’z taste maker contain salt). Mix it well and cook it for few seconds.

4. Add 1 cup of hot water and then noodles, now cook it well

5. Finally garnish with coriander leaves.

Thanks and Regards,

Latha

Sesame Powder / Ellu Podi

INGREDIENTS

200 Grams Sesame Seeds

Dry Red Chilies 40 numbers

40 Grams Tamarind

Garlic Cloves 10 – 11 numbers

Curry Leaves 2 sprigs

Salt to taste

METHOD

                           

 1. Heat a wok and Roast Sesame seeds and dry red chilies separately (keep constantly stirring), keep it aside.

2. Assemble rest of the ingredients (Garlic Cloves, tamarind, curry leaves and salt) with red chilies and sesame seeds in a mixer jar and grind it without adding water.

3. Ellu podi is ready to serve with lemon rice.

Note: Process to grind: first grind red chilies, second sesame seeds, thirdly tamarind, garlic, curry leaves and salt (put all together)

Thanks and Regards

Latha

Lemon Gravy for Lemon Rice.

INGREDIENTS

Juice of 5 large lemons

Dry Red Chili – 40 numbers (as per your preference, quantity can be increased or decreased)

1 ½ tbsp Roasted Coriander seeds

1 tsp Mustard Seeds

½ tsp Urad Dhal

1 tbsp Chana Dhal

Garlic cloves – 9 numbers

½ tsp Asfoetida

½ tsp Turmeric powder

Cooking Oil (little more than lemon Juice)

Curry Leave 2 sprigs

Salt to Taste

METHOD

1. Firstly assemble the dry red chilies, coriander seeds and garlic cloves in a grinder and make a fine powder and Keep it aside.

2. Heat a wok with oil. Add Mustard seeds and urad dhal, when it starts splutter, add curry leaves and chana dhal.

3. Fry the chana dhal until it gets golden brown color.

4. Now add all the dry ingredients (Grounded fine powder, turmeric powder, asfoetida and salt).

5. Finally pour lemon Juice and cook till it omits oil.

6. Store it in sterilized bottle.

Note: Start cooking on medium flame and end up with medium flame only.

For 1 cup of cooked rice put 1 tbsp of lemon gravy (as per your preference, quantity can be increased or decreased) mix it well and have it with ellu podi.

Thanks and Regards,

Latha

Kaara Seedai

INGREDIENTS

2 cups Rice Flour

1/2 cup Roasted chana dal powder (fine powder)

1 tsp garlic paste

½ tsp Red chili powder

¼ tsp Asafoetida

½ or less tsp turmeric powder

1 tsp Cumin seeds

Salt and Water as per requirement

2 tbsp oil/butter/ghee

Oil (For deep Frying)

METHOD

           

1. Take rice flour in a beaker add roasted chana dal powder.

          

2. Now add all the dry ingredients with garlic paste and oil.  (Dry ingredients like red chili powder, asafoetida, turmeric powder, cumin seeds and salt.)

                 

3. Mix well and then add water to make smooth dough and keep it covered for 15 – 20 minutes.

4. Start making small balls as shown in picture and divide into batched and keep it aside. (for even frying balls should be in same size or shape)

                    

5. Now deep fry all the balls till it turns in golden brown color, remove from the oil and transfer it to the plate with absorbent paper.

6. Bring it to room temperature and store it in an air tight container

Note:

To avoid bursting, need to sieve roasted chana powder properly.

Don’t put too much pressure while making small balls 



Thanks and Regards
Latha