Mutton Kalia / Mutton Masaledar

Mutton curry

You know that one time when you least expected something to turn out as you wanted it to and it actually turns out spectacular? That was this mutton curry for me. I even did a little jig when I scooped a little gravy with my finger and shoved it into my mouth to taste it. I’d stumbled on this recipe on YouTube and bookmarked it to make it on a Sunday. Don’t judge me, but I’m the pressure cooking kind when it’s mutton. I’ve tried slow cooking it when I made mutton korma and as it turns out, it really doesn’t make a world of difference to its taste. If anything, I save on resources with my pressure cooker.

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Dahi Mutton / Mutton in Yoghurt Curry

 

Mutton yoghurt curry

I was on YouTube watching Antony Bourdain’s show Parts Unknown (which is awesome) and one of the videos that was the suggestions list was a mutton yakni recipe. I’ve never had it before but it seemed like a fairly easy recipe to try. The only thing I wasn’t sure of was the lack of any heat in the curry. That’s why I tweaked the recipe a great deal. It wasn’t a yakni anymore. I’m ok with that because I’d rather taste a good yakni before attempting to make it. This one does have a yoghurt curry and a couple of spice powders. I’ve added garlic and green chilli paste for some flavour and heat.

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Pepper Mutton Curry

 

Mutton pepper curry

Mutton curries don’t have to elaborate and you don’t need to spend hours in the kitchen to make a pot of curry. I love my mutton curries and make variations of it. I don’t quite know if this curry qualifies to be called a Chettinad style curry. Nevertheless, it does so to be called a pepper curry. Predominant with whole pepper and curry leaves, the freshly ground spice mix also has coriander, cumin and coconut. I didn’t make a paste of it. I dry ground it. Then I cooked the mutton with this mix and that was that. As always, I deseeded the Kashmiri chillies to keep the heat factor on the lower side. The heat of the pepper is enough here. Make some hot dosae and you’re golden for Sunday lunch.

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Spinach Curry and Egg Masala

Yesterday was spent cooking and over eating chicken biryani. I couldn’t get myself to cook more chicken today as well. Not in this heat. My kitchen doubles as a sauna during summer. That’s why the spinach curry and some egg masala on the side. The curry base was a mix of cooked tur dal and ground coconut with whole spices. If the masala and dal are made before hand, it’s a easier to put it all together.
spinach curry
Spinach curry
Ingredients:

Spinach - 2 cups chopped

Tur dal - 1/2 cup cooked

Green chilly - 1 slit

Salt - to taste

Ground masala:

Coconut - 1/2 cup grated or cut pieces

Dried red chilly - 1

Cumin seeds - 2 tsp

Coriander seeds - 1 tsp

Pepper corns - 1 tsp

Turmeric powder - 1/2 tsp

Water - enough to make a thick paste

Tempering:

Oil/ghee - 1 tbsp

Mustard seeds - 1 tsp

Dried red chilly - 2

Curry leaves - 1 sprig
Method:

Blanch the spinach and keep aside. Save the water it was blanched in.

Heat a pan with a tsp of oil/ghee and add 3 tbsp of the ground masala along with the dal.

Mix well and add a dash of blanching water. Add the spinach, salt and chilly.

Let it come to a boil and take it off the heat.

Now heat some ghee in a pan for tempering. Add mustard seeds and let them splutter.

Add the red chilly and the curry leaves. Once they splutter as well, add to the curry.

Note: Save the masala in a box and freeze. Use when you need to make another curry. Replace spinach with any other cooked vegetables. Same with the dal

spinach curry

Egg Masala
Ingredients:


Eggs - 4 boiled

Onion - 1 medium sized finely chopped

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Turmeric powder - 1/2 tsp

Chilly powder - 1/2 tsp

Garam masala - 1/4 tsp

Salt to taste

Oil/ghee - 2 tbsp
Method:

Heat oil/ghee and add the cumin seeds and then the curry leaves. Add the onions.

Add garam masala, turmeric, chilly powder and salt. Stir well.

Once onions are cooked through, add eggs and mix.

Take off heat and serve as a side dish.

 

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Garlic chicken curry with turmeric and fried onions

garlic chicken
Garlic chicken is quite an easy dish to put together. Key ingredient being garlic, of course. There’s a whole lot of it in there and some more. I’ve basically marinated chicken in a lot of garlic and yoghurt overnight and slow cooked it with some turmeric and chilli paste. It’s a very fragrant and flavourful curry, mild on spice levels and easy on the tummy. Serve with steamed rice, followed by a nap.

garlic chicken

Ingredients:

Chicken - 1 kg with bone

Garlic paste - 3 tbsp or more

Yoghurt - 1/4 cup

(Marinate chicken in garlic and yoghurt for 4 hours or overnight)

Turmeric - 2 tsp

Green chilli - 3 slit

Red chilli paste/powder - 2 tsp

Cumin seeds - 2 tsp

Fresh cream - 1/4 cup

Salt to taste

Ghee/oil

Garnish:

Onions - 1/2 cup sliced and golden fried

Coriander - 1/4 cup chopped

garlic chicken

Method:

Heat ghee/oil, add jeera and let it splutter.

Add chicken with the marinate, a cup of water, turmeric chilli paste and salt.

Let it come to a bubble and lower the flame.

Cook for 30 mins or more, depending on how big the chicken pieces are.

Whip the cream a little and add to the curry. Turn off flame.

Garnish with coriander and fried onions.

I've also chopped up some onion, tomato and coriander to have on the side.

 

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