Mutton Stew

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients

• Mutton 1inch pieces on the bone 800 grams

• Potatoes 1 tablespoon

• Cumin seeds 1 tablespoon

• Cinnamon 1 inch stick

• Cloves 6

• Black peppercorns 6-8

• Coconut scraped 1 cup

• Green chillies chopped 4

• Garlic chopped 7-8 cloves

• Lemon juice 1 1/2 tablespoons

• Oil 2 tablespoons

• Onions,finely chopped 3 medium

• Potatoes boiled, peeled and cut into 1 inch cubes 3 medium(optional)

• Salt to taste

• Whole wheat flour (atta) 1 tablespoon

Method

Step 1

Pressure-cook the mutton with three cups of water till four to five whistles. Drain the mutton pieces and keep the stock aside.

Step 2

Dry roast the coriander seeds, cumin seeds, cinnamon, cloves, peppercorns and coconut till fragrant. Let it cool a little. Grind it to a fine paste with green chillies, garlic, lemon juice and a little water. Heat the oil in a deep non stick pan. Add the onions and sauté for two minutes.

Step 3

Add the ground paste and mix. Add the boiled mutton, two cups water, potato cubes and salt and mix. Let it simmer. Mix whole wheat flour with half a cup of water well ensuring there are no lumps. Add it to the mutton and cook for ten to fifteen minutes. 

Serve hot with rice or with appam or with neer dosa.

Moong dal Tadka or Hesarubele Tovve

Preparation time: 10mins

Cooking time: 20mins

Serves: 4-5

Ingredents:
Moong dal - 100gms
Green chillies - 4-5nos
Onion - 1(sliced long)
Garlic - 4-5pods
Tomato - 1(sliced as cubes)
Turmeric - 1tspn
Coriander Powder - 1/2 tspn
Mustard - 1/2tspn
Curry leaves - 1stick
Oil - 2tbspn
Salt - to taste

Procedure:
Heat Oil in Kadai or pressure pan. Once the oil is heated add mustard, once it splutters add curry leaves. Then add the green chillies, onion and garlic suite for 2-3 mins. then add the moong dal and fry for around 3-4mins on low flame. Then add the tomato and fry for 2mins. Now add 2-3 glasses of water. Add turmeric, coriandar powder and salt. If using pressure cooker, turn of the stove before the first whistle starts. else cook until the dal is cooked.

Its very good combination with rice and chapati.

Egg Curry

Ingredients:
Eggs: 4nos
Onion: 1
Garlic:10-12pods
Ginger: 1Inch piece
Cinnamon: 1inch
Cloves: 4-5nos
Kapok Buds: 5nos
Pepper: 1Tspn
Chilli powder: 1/2 Tbspn
Coriander powder: 3/4 Tbspn
Coriander: 1/4 cup
Coconut paste: 1/2 cup
Oil: 4Tbspn
Salt: to taste

Grinding:
Keep a kadai on the stove, put a table spoon of oil into the kadai. As it heats up add the sliced cinnamon, cloves, pepper, coriander and onions and fry till it turns golden brown. After frying grind it into fine paste by adding all the fried ingredients, ginger, garlic, chilli powder and coriander powder.

Procedure:
Firstly boil the eggs and keep aside.

Keep a vessel or kadai on the stove add the remaining oil, once it is heated add the kapok buds once it starts spluttering add the grounded masala paste and fry untill the raw smell leaves and thickens. Add salt to it and fry. Now add 2 glasses of water and allow it to boil. As soon as it starts boiling add the coconut paste and allow it to boil for for 10 mins. On the other side take the boiled egg and remove the shell and make some cuts on the eggs. After the masala is boiled for 10mins add these eggs and boil for another 5mins and take out of the stove. Egg curry is ready to serve.

Note: Egg curry can be combination with rice, dosa and roti.