Mutton Kuzhambu / Mutton curry

Ingredients:-

Mutton / Lamb - 500 grams
Oil- 2 tbsp
Onion-2 large cut into small pieces
Tomatoes-2 large cut into chopped
Ginger Garlic paste-2 tbsn
Kashmiri Chilli powder-2 tbsp
Turmeric powder-1/2 tsp

For Grinding :-

Fresh Coconut -3/4 cup
Fennel Seeds / Sombu / Saunf-1 tbsp

For Seasoning :-


Cumin Seeds-1/2 tsp
Saunf-1 /2 tsp
Cinnamon Stick-5 cm stick
Cloves-2 nos
Cardamom pods-2 nos
Red Chillies- 1 nos break into piceses
Small Onion- 1/2  chopped
Curry Leaves-few
Garlic pods- 3 nos cut into slices
Oil-1 tps




Method:-



Grind coconut and fennel seeds to a smooth paste by adding some water.Keep it aside.

heat oil in a pressure cooker.Add  onions and fry till golden color.

Once the onion is nice brown color,add ginger -garlic paste and saute for a 2 mins.

Add in tomatoes ,cook this till tomatoes cook down and turn mushy.

Add in chilli powder,turmeric powder and salt . Mix well with the masala.Now add in mutton pieces and toss well with the masala.

Keep tossing till the masala coats the mutton pieces and the mutton gets little dark brown.

Now add in 1 glass of water .Cover and pressure cook for 4 whistle,simmer the pan for 15 mins.Turn off the heat and let the steam go all by int-self.

Meanwhile heat small pan add 1 tsp of oil ,when its hot add cumin seeds,fennel seeds ,cloves,cardamom,cinnamon stick fry till its change the color,now add tred chillis,onion pieces,garlic and curry leaves fry for 5 minutes.

 Now open the lid switch on the stove add the coconut paste in it and simmer for another 10 minutes.

Then add this frying mixture into mutton curry ,mix well cook for another 5 minutes and turn off the heat.

Serve with rice, idli , dosa or naan and anything u like.Enjoy

Hyderabadi Lal Gosht

Ingredients:-

Mutton -1 pound
Yogurt / Curd-1 cup
Ginger paste - 1 tbsp
Garlic paste-1 tbsp
Fried onions -1 cup (make into powder)
Tomatoes puree-2 tbsp (caned)
Red chilli powder-1 tsp
Garam masala powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Bay leaf -1 nos
Whole cloves-4 nos
Whole pepper corns-4 nos
Cinnamon stick-2 " pieces
Mint Leaves-2 hand fulls (chopped)
Coriander Leaves-1/4 cup chopped
Salt to taste
Green chillies-1 chopped
For the seasoning:-


Green chillies-3 -4 nos (slit )
Curry leaves-few
Black Cumin Seeds / Shahi Jeera -1/2 tsp
Oil -1 tbsp


How to make Fried onions :-

Onion-3 nos
Corn flour-3 tsp
Oil-for deep frying

Method:-
Cut onions into very thin slices,sprinkle corn flour on to of the onions and mix it then deep fry till they are golden brown color.

Method:-

Wash and drain mutton.Cut into cub size pieces.

In one bowl add washed mutton , add yogurt, salt, cumin powder, turmeric, whole mix spices, ginger, garlic, whole white cumin, chopped coriander, mint, green chilli, all spices powder,tomato puree, fried onion powder & mix spices powder and mix it.cover the bowl and allow the mutton to marinate for 1 hour in the refrigerator.

Heat a pressure cooker add marinated mutton fry for a 5 minutes .Now add 1 cup of water mix well and pressure cook for 1 whistle.Reduce the flame to a simmer and continue cooking for 20 minutes.

Wait until all the pressure is gone from the cooker before opening lid.

Continue cooking if you prefer the gravy to be less liquid.

Heat oil in a small skillet.

Add black cumin seeds (shahi jeera)  and allow them sizzle.Add green chillies ,curry leaves .mix well and add seasoning to the mutton.Cook for 2 minutes,switch of the stove.

Serve hot with rice or roti or naan. 

Rogan Josh or Kashmiri Lamb Curry

 

Ingredients:-

Goat / Lamb -2.2lbs (1 kg)
Coriander Seeds-1 tbsp
Cumin Seeds-2 tsp
Poppy Seeds-1 tbsp
Almonds-16 nos
Brown Cardamoms-2nos
Peppercorns-1/4 tsp
Cloves-7 nos
Mace-pinch
Fresh Coconut grated-2 tbsp
Whole dry Red Chillies - 5 nos (soaked in 1/ cup water for 15 minutes)
Garlic-8 nos
Ginger-20 gms
Bay leaves-2 nos
Cinnamon Stick-2 nos
Cardamoms-7 nos
Onions-2 no mediums (grated or chopped)
Tomato-1 medium (chopped)
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Yogurt-3/4 cup (beaten)
Salt to taste
Water-1 cup
Oil and butter-1/4 cup


Method:-


In a pan over low heat,dry roast coriander,cumin,poppy seeds,almonds,brown cardamoms,peppercorns.cloves,mace and coconut ,together,until fragrant nd lightly colore,taking care not to over-brown or burn the spice.Allow the spices to cool and tip into a blender along with the red chillies,ginger,garlic .Add water in which the chillies were soaked (1/2 cup)little by little and blend to a smooth ,thick paste.

Meanwhile heat oil and butter medium heat in a large pressure cooker.Tip in bay leaves,cinnamon and green cardamoms,and cook,stirring,until fragrant,about 30 seconds.Add onions and fry over mediums-low heat,stirring often ,until onions are golden brown,about 20 minutes.Now tip in the ground masala paste,tomato,turmeric and chilli powder,and toss well.Let the sauce bubble for 2 minutes.

Stir in yogurt,in tablespoons,and stir -fry until all yogurt is added and the oil separates,about 3-4 minutes.Season with salt,and then add the lamb or goat and fry till the meat is slightly browned,for maximum flavor.Top with 1 cup water and stir well to combine.

Now close the cooker and bring to full pressure on high heat (the cooker whistles when it reaches full pressure). Then reduce heat and cook for another 10 minutes.Take off heat and allow to cool naturally.
Once completely cool,open the lid and skim off the excess fat settled on the top,if you like.Mix well and then return to heat,uncovered ,to reduce if the sauce is too thin.Bring to a boil and cook,stirring,over medium-high heat until the sauce is reduced and thickened slightly.Add more seasoning if needed.

Serve sprinkled with coriander leaves and serve with naan and rice.

Shrimp 65 / Prawns 65 & My 350th Post

            

 
 
 

          Hi Friends,


    Divya's Recieps reached the milestone of 350 posts today.Thanks a bunch to all my bog friends,readers and my close friends who dropped at  space,encouraged me through your lovable and sweet inspiring comments.I would also love to thank my family for their consistent support in blogging and for the best critics to my recipes.Hope you guys will continue to drop,support and inspire me and my space through your valuable comments.All feedback's are always welcome too :)
Coming-back to today's recipe -Prawns 65 is yummy n tasty dish..try and enjoy!!!


Ingredients:-


Shrimp / Prawns-20 nos
Curd / yogurt-2 tbsp for marination

For marination:-

Egg white-1 no
Corn flour-2 tsp
pepper powder-1 tsp
Salt to taste 


 For Sesaioning:-

Green chillies-3 to 4 nos,slit length wise
Garlic-finely chopped-2 tbsp
Curry leaves-few
Curd / Yogurt -2 tbsp
Food color red -pinch
Salt to taste
Oil for deep frying


Method:-


 Shell and Devin the prawns and wash it thoroughly.Drain the water completely and add 2 tbsp of curd mix well keep it for 20 minutes and wash again and drain the water and keep aide. it helps all the prawns smell will go!!


Now add corn flour,pepper powder,egg white and salt mix well.Keep it for 1 hour.
 
Heat oil for deep frying.Once the oil is hot,add a few prawns into the oil and cook on medium flame.Once the prawns is almost cooked,increase flame and deep fry the prawns till golden brown.

Remove onto absorbent paper.Keep it aside.Repeat with rest of the prawns.



Heat a cooking vessel,add a tbsp of oil,add garlic pieces and saute  for a few seconds.Add green chillies and curry leaves.Saute for few secs.Add the deep fried prawns and toss well.and cook for 2 mins.
Add the yogurt ,food color and salt  and cook on low to medium flame,mixing the contents well.Toss the prawns till the yogurt dries up and the prawns absorbs the yogurt.


Remove onto a serving plate.Garnish with coriander leaves.

 

Kodi Gudu Pulusu / Boiled Eggs In Tamarind Gravy

Ingredients:-


Eggs-6 nos
Onions-2 nos (chopped finely)
Ginger-Garlic paste-1 tbsp
Green Chillies-3 -4 nos
Red Chilli powder-1 tsp
Turmeric powder-1/2 tsp
Coriander powder-3/4 tsp
Cumin powder-1/4 tsp
Tomato-1 nos (optional)
Tamarind-1 big lemon size (soaked in warm water and pulp extracted)
Sugar or Jaggery -1/2 tsp
Water-2 cups
Coriander Leaves- few chopped
Oil-2 tbsp
Salt to taste

For Tempering:-

Mustard seeds-1/2 tsp
Methi Seeds-1/4 tsp
Curry leaves-few


Method:-

Boiled eggs in water for 15 minutes.Peel them after cooling completely and make slits with a knife.

Heat oil in a pan and mustard seeds and let them splutter.Now add methi seeds,curry leaves and fry for few seconds till methi turns brown.

Add chopped onions and green chillies and fry till they turn light brown.Then add ginger-garlic paste fry for 4 minutes.

Now add chilli powder,turmeric powder,coriander powder,and cumin powder,mix well and saute for few seconds.

Add chopped tomatoes and fry for 4-5 minute.

Add tamarind pulp and 2 cups water and bring to a boil.Add salt and jaggery and reduce heat and let it simmer for 2-3 minutes.

Add the boiled eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.

Garnish with chopped coriander leaves.

Serve this hot rice .