Category: Uncategorized

Mutton Chana Dal curry

Non-Vegetarian, Uncategorized

Ingredients:

Mutton  – 1/2 kg

Chana Dal – 1/2 cup

Curds – 1/2 cup

Onion – 1 medium size

Tomato  – 1medium size

Chill powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Mint leaves/Pudina – 7 to 8 (optional)

Coriander leaves – 4 to 5 stalks

Bay leaf -2

Cloves -3

Cinnamon – 1 inch piece

Cardamom – 2

Ginger garlic paste – 2 tsp

Coconut Paste (if desired) – 2 tsp

Oil – 2 tbsp

Preparation:

Soak chana dal in water for 20 minutes.

Marinate the mutton with curds, 1/2 tsp ginger garlic paste. 1/4 tsp chillie powder, 1/4 tsp coriander powder, 1/4 tsp turmeric powder and 1/2 tsp salt. Let it marinate in the fridge for 30 mins.

Meanwhile, in a pan, heat oil and add bay leaf, cloves, cinnamon and cardamom and flash fry for 20 seconds. Then add onions and sauté. Add mint leaves and half the coriander leaves. Add ginger garlic paste and fry on slow fire till raw smell goes away. Then, add finely chopped tomatoes and sauté till tomato becomes a pulp/paste. Add turmeric powder, chilli powder and the coriander powder. Sauté well and add marinated meat and sauté well. Add soaked chana dhal and 2 cups water and cook in pressure cooker for 1 whistle. After a whistle, lower the flame and cook for 10 mins and put it off. Let the pressure cooker cool, then open the cooker and see whether meat and chana dhal is cooked. (If not cooked, keep for some more time). Check the gravy for a semi thick consistency. Add garam masala powder. If too watery, boil for more time and remove from fire. For slight variation in taste, you can add 2 tsp ground coconut paste (if desired). Garnish with coriander leaves.


Mathanga (Yellow Pumkin) Erissery

Uncategorized, Vegetarian

A traditional dish from the Kerala cuisine which is a part of the Onam feast. The roasted coconut and the coconut oil enhances the taste of this dish. You could also make this with Chena/Karnakizhangu (Elephant’s foot) or Kaya/Vazhakkai (raw banana).

Ingredients:

Yellow pumpkin – 600 gms

Small red cow peas (van payar) – 1/4 cup

Turmeric powder – 1/4 tsp

Chillie powder – 1/4 tsp

Salt – to taste

To grind:

Green chillies – 2

Grated coconut – 3 tbsp

Cumin seeds – 1 tsp

Shallots – 1 or 2 optional

Seasoning:

Red chillies – 1

Mustard seeds – 2 tsp

Curry leaves – 1 sprig

Coconut oil – 2 tsp

Grated coconut – 1/4 cup (Roast it until it turns golden brown)

Preparation:

Soak the red beans overnight in water. Then, cook the soaked beans separately in a vessel with little water and salt.

In a separate vessel, add the diced red pumpkin, turmeric powder, salt, chillie powder and cook it well with very little water. After it is cooked well, mash it roughly and add it to the cooked beans.

Grind the ingredients in “to grind” coarsely and add it to the red beans and pumpkin mixture and heat well once and stir.

Heat coconut oil in a kadai and temper the seasonings. Pour the seasonings over, mix well and check the salt. You can drizzle a 1/4 tsp of coconut oil on top before serving.