Mutton Pepper Fry

My husband is a great fan of mutton dishes. This is one of his all time favourite. When we were in India, this was usually prepared on sundays. I learnt this from my MIL. I prepared this for
my brother when he visited us, from that time onwards he also started craving for it. Last week my sister-in-law asked me for this recipe. So thought of preparing & posting it.

Mutton Pepper Fry (Sukka Varuval)

Ingredients:
Mutton (Boneless): 750gms
Turmeric powder: 1/4tsp
Ginger paste: 1tsp
Cloves: 2
Cinnamon: 1/4" piece
Onion: 1 small
Cumin powder/Jeera powder: 1tsp
Black pepper powder: 11/2tsp
Curry leaves: 8-10
Oil: 3tsp
Salt

Method:
Clean, cut the mutton into small bite size pieces. In a bowl (stainless steel utensil that will fit inside the pressure cooker), add turmeric powder & ginger paste to the mutton. Mix well. In a pressure cooker, add water till 1/4th mark, place the bowl inside and cook for 5 to 6 whistles. As the mutton cooks, it produces water which can be drained off or can be used for preparing a delicious mutton soup as I do.
Add jeera powder, black pepper powder & salt to the mutton pieces mix well.
Heat oil in a pan, add clove, cinnamon & finely chopped onion. Saute' till the onion becomes golden brown, then add the curry leaves.
Add the mutton pieces, fry for sometime.
Serve hot with steamed rice & mutton kurma .

Three Veggie Curry

To be frank I have never tried courgette, but last week I decided to give it a try. I made a curry with it & it tasted good. My husband  liked it very much. Already it has appeared twice in our menu since last week. First time I did not take a photo, so posting it now.

Three Veggie Curry

Ingredients:
Potato: 3 medium size
Courgette(Zucchini): 1 small
Green Bell Pepper: 1 medium
Onion: 1 medium size
Oil: 2tsp
Mustard seeds: 1/4tsp
Whole jeera: 1/2tsp
Split urad dal: 1/2tsp
Garlic paste: 1tsp
Red chilli powder: 1tsp
Coriander powder: 2tsp
Turmeric powder: 1/4tsp
Salt
Dessicated coconut: 2tsp

Method:
Clean, peel, cut potato into small cubes.
Clean, cut courgette into small cubes.
Clean, cut bell pepper into small cubes.
Finely chop onion.
In a pan add oil then add mustard seeds, allow it to crackle, then add  jeera & split urad dal.
Wait till the urad dal turns golden brown. Add the finely chopped onion & saute' till the onion becomes pale in colour.
Add the vegetables, then add garlic paste, red chilli powder, coriander powder, turmeric powder & salt. Saute' for 2-3 minutes.
Add water for the vegetables to get cooked. Close with a lid & cook till the vegetables are done.
Sprinkle the dessicated coconut powder. Mix well.
Garnish with chopped coriander leaves.
Serve with steamed rice or chapathis.

Coriander Mint Chutney

South India without idli & dosa for breakfast is unimaginable. After coming to U.K, I stopped doing idlis & dosas because I did not have a grinder. Recently when I had been to India I got a grinder. My little one prefers idlis a lot. He does not mind having it for both breakfast & dinner. Chutney is a sure requirement for idli or dosas.
My amma (mother) prepares this chutney. It goes very well with dosa. I like it for it's taste as well as it's brilliant green colour. Here's the green chutney as I call it for all of you.

Coriander Mint Chutney

Ingredients:
Coriander: 1/2 bunch
Mint/Pudina: 5-6 sprigs
Tomato: 1 small
Green chillies: 2-3
Split urad dal: 1tsp
Channa dal: 2tsp
Salt
Oil: 1tsp

Method:
Saute' all the ingredients in oil for a few minutes & cool it.
Grind it to a smooth paste.
Serve with idli or dosa.

Paneer Chettinad Gravy

I am a great fan of paneer. I get paneer from indian stores, so buy a lot & freeze them.
I keep trying new dishes with paneer. This dish turned out very tasty. It was a perfect side dish for chapathi.

Paneer Chettinad Gravy

Ingredients:
Paneer: 250gms
Onion: 2 medium size
Tomato: 3 small size
Red chilli: 2-3
Coriander seeds: 2tsp
Cinnamon: 1 inch piece
Clove: 2
Fennel seeds: 1/2tsp
Cashew: 5
Poppy seeds: 1tsp
Salt
Oil: 4tsp

Method:
Cut the paneer into small cubes.
Peel, cut the onion into four pieces.
Boil the onion & tomato in 2 cups of water. Cook till the tomato skin cracks. Allow it to cool & peel off the tomato skin.
Heat oil, add red chillies, coriander seeds, cinnamon, clove, fennel seeds, cashew & poppy seeds. Saute' for a few minutes & grind along with onion & tomato.
Heat 3tsp oil in a pan add the ground paste (be careful it may splatter).
Add 2 cups of water, once it boils add the paneer pieces & cook for few minutes.
Serve hot with chapathis.

Peas Stuffed Puri

I still remember tasting stuffed puri for the first time. When I was very young I had tasted chick peas stuffed puris. Our bengali neighbour aunt gave rasgullas & stuffed puris for Durga Pooja.
I liked the puris very much. I pestered my amma(mother) to get the recipe from my neighbouring aunt & try it. My amma somehow managed to get the recipe.
(Neighbouring aunt knew only bengali & my amma can't understand bengali) & tried it out. I suddenly thought about it a few days back,but chick peas had to be soaked overnight, so
instead of chick peas I used frozen peas. It tasted very good.

Peas Stuffed Puri

Ingredients:
Peas: 1 cup (I used frozen peas)
Red chilli: 2-3
Coriander seeds: 11/2tsp
Jeera/Cumin seeds: 1tsp
Clove: 1
Cinnamon: 1/2" piece
Salt
Oil: 2tsp

For puris(to make 6-8 puris):
Wheat flour: 2 cups
Water: 3/4 cup
Salt
Oil: for deep frying

Method:
Cook the peas in water(I cooked in the microwave for 10 minutes).
Drain the water, cool  & mash the peas.
In a pan dry roast the red chillies, coriander seeds, jeera seeds, clove & cinnamon.
Grind it to a powder.
In a pan add 2tsp oil add the mashed peas, the ground powder  & salt. Saute' till the mixture becomes dry. Allow it to cool down.
Make small balls with the mixture.
Divide the puri dough into lemon sized balls.
Make a cup with the dough, stuff the mixture. Close & seal the balls.
Roll out the puris.
Deep fry them in oil.
Serve hot with side dish of your choice.

Paneer Capsicum Curry

I was wondering what to prepare for side dish. I remembered the stock of paneer in the freezer. I decided to prepare some dish with paneer. My hubby wanted some snacks for the evening.
So decided to prepare paneer pakora & the remaining I used for making the curry.

Paneer Capsicum Curry

Ingredients:
Paneer: 300gms
Garlic paste: 11/2tsp
Ginger paste: 1tsp
Red chilli powder: 1tsp
Jeera powder: 1/2tsp
Vinegar: 1tsp
Corn flour: 2tbsp(mixed in 2tbsp water)
Rice flour: 2tbsp
Salt
Onion : 3 medium size
Tomato: 1 medium size
Green bell pepper: 1
Green chillies: 4
Oil : to deep fry

Method:
Cut the paneer into small cubes.
Add garlic paste, ginger paste, red chilli powder, jeera powder, vinegar, corn flour, rice flour & salt.
Marinate the paneer pieces in the above marinade for 30 minutes.
Heat oil in a pan & deep fry these paneer pieces until golden brown. Drain onto a kitchen towel.
This is PANEER PAKORA.

In a pan add 2tsp oil add finely chopped onion, finely chopped tomatoes, finely chopped green chillies & saute' for a few minutes.
Add the left out marinade & 1-2 cups water. Allow it to boil  then add fried paneer pieces & then the capsicum pieces.
Add salt, cover with a lid & cook for few minutes. Do not over cook the capsicum.
Serve hot with chapathis.

Prawn Curry

After marriage I was in Pondicherry (Coastal Union Territory) for 4 years, so started cooking seafood. We used to get fresh fish, prawn & crab from the  fish market.
I learnt most of the seafood dishes from my chithi. This dish is also from my chithi's cookbook. I had prepared this dish with frozen prawns twice before, but it did not 
taste as my chithi's preparation. Last week I tried with raw fresh prawns & it tasted very much like my chithi's prawn curry.

Prawn Curry

Ingredients:
Prawn : 250gms
Onion : 3 medium size
Tomato : 2 medium size
Garlic paste : 11/2tsp
Ginger paste : 1 tsp
Red chilli powder : 1 tsp
Coriander powder : 2 tsp
Turmeric powder : a pinch
Salt
Oil : 3 tsp

Method:
Heat oil in a pan, add the finely chopped onion & saute' till it turns translucent.
Add the finely chopped tomatoes & cook till it becomes mashy.
Add garlic, ginger paste & saute' for sometime. Then add the red chilli powder, coriander powder, turmeric powder & salt.
Add the cleaned prawn & close with a lid . Cook on medium to low flame for 5 minutes.
Serve hot with steamed rice.

Beetroot Chops

I had this dish for the first time in my chithi's house (father's younger brother's wife). She prepares  all traditional  tamil dishes & tries a lot of new dishes from neighbours. I have learned a lot
of dishes from her. This is a very different preparation with beetroot.

Beetroot Chops

Ingredients:
Beetroot : 3
Onion: 2 medium size
Tomato: 1 medium size
Garlic paste: 1tsp
Peppercorns: 10
Red chilli: 2
Coriander powder: 2tsp
Turmeric powder: 1/4tsp
Oil: 3tsp
Garam masala: 1tsp

Method:
Wash, peel, & cut the beetroot into thin slices.
Roughly chop the onion & tomato.
In a pan add 1tsp oil saute' half the onion, tomato, garlic paste, peppercorns &  red chilli. Cool & grind to a paste.
In a pan add 2tsp oil add the remaining onion, saute' for few minutes add the beetroot, salt & turmeric powder. Saute' for sometime. Then add the ground masala. Mix well.
Add coriander powder. Add 1 cup water & cook till the beetroot is cooked ( My chithi cooks in a pressure cooker & allows  2 whistles). Wait till the water is absorbed & the gravy thickens.
Then add garam masala. Mix well. Take off the heat.

Yam Fry

I like yam very much, except that  it makes the work top a mess. I saw my  MIL prepare this dish & from that time onwards this dish has
become a regular dish whenever I get yam from the Indian stores. This is a very easy dish to prepare & tastes good.

Yam fry
 
Ingredients:
Yam : 250gms
Oil: for deep frying
Red chilli powder: 1-2tsp
Turmeric powder: 1/4tsp
Salt

Method:
Wash, boil yam in sufficient water for about 20 minutes.
Peel off the skin & cut into slices.
Fry these slices in oil till they turn slightly golden brown (hardly takes 3-4minutes).
Mix together the red chilli powder, turmeric powder & salt.
Sprinkle this mixture evenly over the fried slices.
Drain oil from the pan in which the slices were fried. Fry these yam slices in the pan for 4-5 minutes.

Red Kidney Beans Gravy

My cousin asked me to post some side dishes for chapathis. She prefers healthy & side dishes with less oil. I tried a dish with red kidney beans. I thought she will like this dish.

Red Kidney Beans Gravy

Ingredients:
Red kidney beans (Rajma): 1cup
Onion: 1 medium size
Tomato: 1 medium size
Cloves: 2
Cinnamon: 1 inch piece
Fennel seeds: 1/4tsp
Garlic paste: 1tsp
Ginger paste: 1/2 tsp
Red chilli powder: 1tsp
Coriander powder: 2tsp
Turmeric powder: a pinch
Salt
Oil: 2tsp

Method:
Soak the red kidney beans over night. Cook the soaked beans in a pressure cooker.
In a pan heat oil, add cloves, cinnamon & fennel seeds allow it to crackle. Saute' the finely chopped onion for few minutes.
Then add finely chopped tomato, garlic paste & ginger paste. Saute' till the tomato becomes mashy.
Add the red chilli powder, turmeric powder & the coriander powder. Saute' for some time.
Add the cooked red kidney beans along with the water in which it was cooked.
Cook for 5 more minutes.
Serve hot with chapathis.

Diwali Special

WISH YOU ALL A VERY HAPPY DIWALI !

It's been a very busy day for me. I am happy the sweets I tried for Diwali turned out awesome. I prepared ABC halwa & bread jamun. My Amma(mother) suggested these recipes. She got these recipes from a tamil weekly.
Here is the recipe for all of you.

ABC Halwa

Ingredients:
Apple: 1cup
Banana: 1cup
Carrot: 1cup
Milk: 1cup
Sugar: 1cup
Ghee: 1/2-3/4cup

Method:
Peel & dice the apple.
Slice the banana.
Peel & grate the carrot.
Blend apple, banana & carrot with the milk.
Add the blended mixture to a thick bottomed pan & place this on medium flame & stir occasionally (be careful it will splatter).
Add ghee in small quantities & stir continuously. Then add sugar & stir again.
Once ghee separates, the halwa is ready.


Bread Jamun

Ingredients:
Bread slices: 10( to make 12-15 jamuns)
Milk
Cardamom powder: 1/2tsp

To make sugar syrup:
Sugar: 1cup
Water: 1cup

Method:
Remove the edges of the bread.
Sprinkle milk on the bread slices, add the cardamom powder & knead into a soft dough.
Make balls with the dough. Use oil if it sticks to your hands.
Deep fry these in oil. Add these to the sugar syrup.
To prepare sugar syrup:-
Dissolve the sugar in water, bring to boil & switch off the hob.

Coriander Chapathi

This is a recipe from my amma's (mother) cook book. She used to make them during my college days. This recipe can be had without any side dish. It goes very well with pickle. Even my friends used to like this dish very much.

Coriander Chapathi

Ingredients:
Wheat flour: 1 cup
Coriander finely chopped: 1/2 cup
Red chilli powder: 1/2tsp
Jeera powder: 1/4tsp
Salt
Oil:  for smearing on the chapathis

Method:
Add all the ingredients in a large bowl except oil, mix well. Then add water little by little & make dough.
Let dough rest for half an hour.
Roll out the dough into chapathis & fry on the tawa adding little oil.

Plaintain Koftas in Gravy

I saw my younger co-sister prepare this dish when I had been to her place. Till then I had prepared a few well known dishes with raw banana; this was the first time I saw something different made from raw banana. I scribbled down the recipe in a sheet of paper. Got hold of raw banana from the Indian stores & prepared it right away.

Plaintain Koftas in Gravy

Ingredients:
For Kofta:
Raw banana/plaintain: 1
Besan: 4tbsp
Red chilli powder: 1tsp
Salt
Oil: for deep frying

For Gravy:
Onion: 3 medium size
Tomato: 1
Garlic paste: 1tsp
Red chilli: 2-3
Coriander/Dhaniya seeds: 2tsp
Poppy seeds: 2tsp
Oil: 4tsp
Salt

Method:

Kofta preparation:
Boil the raw banana in water for 10 minutes.
Let the banana cool, peel it & mash it.
Add besan, red chilli powder & salt to the mashed banana. Mix well & make small balls.
Deep fry these & keep them aside.
 
Gravy preparation:
Heat 2tsp oil in a pan. Saute onion for a few minutes, then add tomato, garlic paste, red chilli, dhaniya seeds & poppy seeds.
Saute' for a few minutes. Let it cool down. Grind it to a smooth paste by adding water (about 2 cups)
Heat 2tsp oil in a pan, add the ground paste (be careful it will splatter). Cook for few minutes.
Add water if the gravy looks thick, then add the koftas & add salt. Mix well & cook for few minutes.
Garnish with finely chopped coriander.
Serve with chapathi.

Urad Dal Sweet Dish

This sweet is definitely one of my favorites. I used to pester my amma (mother) to prepare this one whenever I felt like eating something sweet. My dad & my brother are not great fans of sweets, so it was my mom and I who used to enjoy this delicacy till the last bit. Last week, I suddenly thought about this dish & the “sweet” coincidence is that I had soaked urad dal for idli. No brainer! scooped out a small portion to prepare it right away. The recipe follows...


Urad Dal Sweet Dish

Ingredients:
Urad dal: 1/2cup
Milk/Coconut milk: 21/2cups
Sugar: 1cup
Oil:  for deep frying
Cardamom powder: 1/4tsp

Method:
Soak urad dal in water for 2 hours.
Grind it to a smooth dough (it should be idli dough consistency).
Dissolve sugar in milk & boil for a few minutes & simmer (Keep it in sim till you soak all the urad dal balls).
Wet your hands, take a small amount of the dough & drop it in hot oil (alternatively spoon can also be used).  
Fry the urad dal balls in oil & soak them in  hot milk.
Add cardamam powder & switch off the stove.

"Easy" Chicken Kurma

This chicken recipe is very easy, so can be prepared in no time! I usually prefer this dish if I am in a hurry & want to cook something quick but also tasty. My hubby is a great fan of this dish. During a casual chitchat session with my sister-in-law, she suggested that I try this recipe. Gave it a try & have been a fan ever since for its outstanding taste and ease to make. Here's the recipe for you.

Easy Chicken Kurma

Ingredients:
Chicken: 500gms
Onion: 3 medium size
Tomato: 1 small size
Ginger paste: 1tsp
Garlic paste: 1tsp
Turmeric powder: a pinch
Sambhar powder: 2tsp (I used Eastern brand)
Coriander/Dhania powder: 11/2 tsp
Cinnamon: small piece
Clove: 2
Fennel seeds: 1/2tsp
Curry leaves: 6-8
Black pepper powder: 2tsp
Salt
Oil: 3tsp

Method:
In a pressure pan add all the ingredients except curry leaves, black pepper powder & oil . Add 3/4 cup water & cook for 2-3 whistle.
In a pan add oil, curry leaves & black pepper powder then add the cooked chicken with the stock. Cook for 3-4 minutes.
Serve hot with steamed rice.

Carrot Salad

This is a very healthy dish. Tasted this for the very first time at my mother-in-law's place and have ever since stuck onto this. She told me that this particular recipe used to appear on their lunch menu quite often. Here is the recipe for all the salad lovers...

Carrot Salad

Ingredients:
Carrot: 2
Green chillies: 3-4
Lemon juice: 1-2tsp
Salt

Method:
Peel & grate the carrot.
Finely chop the green chillies.
Add all the ingredients & mix well.

Peanut Salad

It is an unwritten rule in my house that healthy dishes like this should be on our menu at least once a day. Looking at the snapshot, I guess there is no necessity for me to mention the joy of crunching this with a hot cup of coffee or tea at dusk. I have been preparing this dish quite often ever since the birth of my little one; one of the few healthy eatable that he likes. This is called "Sundal" in tamil.

Peanut Salad

Ingredients:
Peanut: 1 cup
Red chillies: 2
Mustard seeds: 1/2tsp
Urad dal: 1/2tsp
Oil: 1/2 tsp
Grated coconut: 1tbsp
Salt
Coriander: For garnishing

Method:
Soak the peanut in water for 15-20 minutes.
Steam cook the soaked peanut for 15minutes (if you prefer it to be soft, pressure cook the peanuts).
In a pan heat oil add mustard seeds, urad dal allow it to splutter, then add red chillies  & add peanuts.
Sprinkle salt  saute' for few seconds. Sprinkle grated coconut & toss.
Garnish with chopped coriander.

Okra (Ladies Finger) Masala

This dish is from my mother-in-law's recipe bank. I had never seen okra being prepared in this fashion before marriage. Out here, ladies finger is not available at all grocery stores, so it is a must buy when ever I shop at the Indian store. I prefer using okra this way or in a typical sambhar method. Either method is well suited with steamed rice. Give it a try!
 
Ladies Finger Masala

Ingredients:
Ladies finger/Okra: 250gms
Red chilli powder: 1tsp
Coriander powder: 2tsp
Turmeric powder: a pinch
Jeera powder: 1/2tsp
Black pepper powder: 1/4tsp
Yogurt: 2tbsp
Garlic paste: 11/2tsp
Salt
Mustard seeds: 1/4tsp
Split urad dal: 1/2tsp
Finely chopped onion: 1 medium size
Oil: 2tsp

Method:
Clean, snip off the ends of the ladies finger & make a lengthwise nick in the centre (make sure not  to slit the okra).
Mix red chilli powder, coriander powder, turmeric powder, jeera powder, black pepper powder, yogurt, garlic paste &salt.
Marinate the ladiesfinger in the above mixture for 15-20 minutes.
In a pan heat oil add mustard seeds let it splutter, then add urad dal, onion saute' for 1 minute.
Add the marinated ladiesfinger along with the marinade & sprinkle water.
Close with a lid & allow it to cook on low flame till the ladies finger is done.
Serve with steamed rice.

Cashew Methi Chicken

One day, to rejuvenate my taste buds I wanted to cook something rich and flavorful with chicken, so decided to try this recipe which I got from my mom's recipe reservoir. My little 2 year old son who usually prefers entrees which involve frying liked this one for a change! Your kids might like it too!

Cashew Methi Chicken

Ingredients:
Chicken (boneless): 500gms
Cashewnut: 8-10
Poppy seeds/Khus khus: 1tbsp
Onion : 3 medium size
Garlic paste: 1tsp
Yogurt: 2tbsp
Red chilli powder: 11/2tsp
Coriander powder: 3tsp
Turmeric powder: 1/4tsp
Oil: 4tsp
Kasturi methi: 1tsp
Salt

Method:
Clean, cut the chicken into small pieces.
Soak cashew & poppy seeds in hot water for 15 minutes. Then grind it to a paste.
Cut onion lengthwise. Heat 2tsp oil in a pan saute' the onion till it becomes translucent. Allow it to cool down, then grind it.
Heat oil 2tsp in a non-stick pan add the onion paste (be careful it will splatter). Saute' for 2-3 minutes.
Then add the garlic paste. Saute' for 1 minute. Then add red chilli powder, coriander powder & turmeric powder.
Add the chicken pieces & saute' for 5 minutes, then add the yogurt (reduce to low flame).
Add salt. Add 1cup  water & cook the chicken till it becomes soft.
Add the cashew, poppy paste & cook for few more minutes.
Then add kasturi methi. Mix well .
Serve with naan or chapathi.

Fish Tikka

During a trip to my co-sister's place, she prepared this dish as an appetizer. It was easy to make, tasted really good and the most important: it was healthy because it was grilled; both my husband (who loves fish) and I fell for this dish right away. Got the recipe from her and have tried it couple of times as evening munchies. When I prepared it for the second time, I fried it instead of grilling, tasted yummy!!! My husband likes these kinds of fried dishes (especially fried "Vanjaram"). As you all know "what taste good to the tongue is generally not healthy for the body". Does this have to be this way? So to make fried version of this dish more healthy, I used olive oil instead of the regular vegetable oil that we use. I used Salmon, but you can try it with any fish fillet that you get at your grocery store. Let me know how it tastes!

Fish Tikka

Ingredients:
Fish fillet: 250gms (I used salmon fillet)
Garlic paste: 2tsp
Ginger paste: 1tsp
Red chilli powder: 11/2tsp
Coriander powder: 2tsp
Turmeric powder: 1/4tsp
Jeera powder: 1/2tsp
Garam masala: 1/2tsp
Yogurt/curd: 2tbsp
Olive oil: 1tsp
Salt

Method:
Clean, debone & cut fish into small pieces.
Mix garlic paste, ginger paste,red chilli powder, coriander powder, turmeric powder, jeera powder, garam masala ,yogurt, olive oil & salt.
Marinate fish pieces in the above marinade & refrigerate for 2-3 hrs.
Arrange the fish pieces on an aluminium foil.
Pre-heat the oven to 180 degrees C.
Bake for 15-20 minutes.
Serve with sauce of your choice.

Mutton Kurma

In my in-laws place sunday was dedicated to non-veg & most often mutton kurma would be prepared. My husband is a great fan of this dish. He and my brother-in -law used to have a major role  in
finishing the dish. I had forgotten to cook this dish, because my hubby did not like the taste of the mutton which we get here. We had been to Indian stores & were tempted to buy mutton. So he
asked me to prepare mutton kurma. I called my elder co-sister  to refresh my memory. Got the recipe & prepared it. It tasted very good. My MIL adds radish and it tastes even better, so I too added them.


Mutton Kurma

Ingredients:
Mutton : 1kg
Radish : 1 small
Onion : 2 medium size
Tomato: 2 medium size
Garlic paste: 2tsp
Ginger paste: 3tsp
Red chilli powder: 2tsp
Coriander powder: 4tsp
Turmeric powder: 1/2tsp
Poppy seeds: 1tbsp
Grated Coconut : 3tbsp
Fennel seeds: 2tsp
Clove: 3
Cinnamon: 1inch
Bay leaf: 1
Oil: 3tbsp
Salt

Method:
Clean, cut mutton into medium size pieces.
Clean, peel & cut the radish into slices.
Finely chop onion & tomato.
Pressure cook mutton with 1/4tsp turmeric powder, salt, 1tsp ginger paste & water.
Remove the mutton pieces after it is cooked (I usually discard the stock).
In the pan heat oil add the clove, cinnamon & bay leaf.
Add the finely chopped onion & saute till it turns golden brown in colour. Add the radish slices, then add garlic paste, the remaining ginger paste.
Saute' for 2-3 minutes. Then add the chopped tomato & saute' for 2-3 minutes.
Add the cooked mutton pieces add the red chilli powder, coriander powder & 1/4tsp turmeric powder. Saute' for 5 minutes.
Now add about 2 -3 cups of water & cook for 15-20 minutes. Grind grated coconut, fennel seeds & poppy seeds (soak poppy seeds in hot water, makes it easy to grind) together.
Add this ground paste to the mutton stock & cook for 5 more minutes.
Garnish with coriander leaves.
Serve with steamed rice.

Pepper Chicken Curry

My husband & I are great fan of chicken. Even my little one likes chicken, usually fried chicken. This dish is from my mother's cookbook. She prepares this often at home.
My brother & I used to finish it off without much left for others. This is one of my favourite dish.

Pepper Chicken Curry

Ingredients:
Chicken (Boneless): 500gms
Onion: 2 medium size
Cinnamon: 1inch
Clove: 2-3
Fennel seeds: 1/4tsp
Pepper powder: 1tsp
Coriander powder: 2tsp
Turmeric powder: 1/4tsp
Garlic paste: 1tsp
Ginger paste: 1/2tsp
Oil: 2tbsp
Salt

Method:
Clean, cut the chicken into small cubes.
Peel, clean & grind the onion to paste.
In a pan add oil then add cinnamon, clove & fennel seeds.
Add the onion paste (be careful it will splatter). Then add the garlic & ginger paste. Cook for 3-4 minutes.
Add the chicken pieces. Mix well.
Add pepper powder, coriander powder, turmeric powder& salt. Saute' for 2-3 minutes.
Add water for the chicken to cook. Don't add too much water.
Close the pan with lid & allow to cook till the chicken becomes soft.
Garnish with chopped coriander leaves.
Serve with steamed rice.

Cashew Aval Payasam

My son like sweets a lot. I wanted to prepare with flattened rice ( I got 2 packs from the indian stores & it was there for a long time). I wanted to post it,so changed the usual aval payasam a bit. It was awesome. My son had a bowlful. I prepared the same sweet for Saraswathi Puja.

Cashew aval payasam

Ingredients:
Aval/Flattened rice: 1/2 cup
Cashew: 10-12
Sugar: 1/2 cup
Milk: 2 cups
Ghee: 2tbsp
Cardamom powder: 1/4tsp
Raisins: 10-12

Method:
Wash & Soak aval in water for 10 minutes. Drain out the excess water.
Soak the cashews in milk.
Heat 11/2tbsp ghee in a pan & Saute' aval in the ghee for few minutes.
Grind cashew & aval with a little milk to a coarse paste.
Boil milk & add the ground paste & cook till the milk reduces to half  it's quantity. Stir continously to prevent sticking to the pan.
Add sugar & cardamom powder and continue stirring. Switch off the stove.
Garnish with cashew & raisins roasted in remaining ghee.