Mutton Bone Curry/ Ezhumbu Kuzhambu

Mutton Bone Curry / Ezhumbu Kuzhambu:

   This recipe Mutton Bone Curry is a  nice combination with rotis, rice , parathas, idli, dosa and etc.. Yes it goes well with any dish.My hubby loved this recipe and it was a super hit recipe in my house. Try this in your kitchen and let me know.

Ingredients:

• Mutton bone - 1/2 kg
• Onion- 2
• Cardamom - 2 nos
• Cloves - 2 nos
• Cumin seeds - 1 tsp
• Fennel seeds- 1 tsp
• Bay leaf- 2
• Cinnamon - 1 inch stick
• Ginger garlic paste- 2 tbsp
• Tomato - 1
• Green Chillies - 2 nos
• Turmeric powder - 1 tsp
• Coriander - powder - 1 tsp
• Chilli powder - 1/2 tsp
• Coconut - 1 cup (grated)
• Lemon - 1/2
• Oil - as required

For Seasoning:

• Oil - as required
• Shallots/Small onions - 2 nos
• Dry chillies - 2 nos
• Curry leaves- few
• Mustard Seeds- 1 tsp
• Coriander leaves - for garnishing

Method:

I use pressure cooker to make this recipe. If you are using pan you can.Since mutton consume time to cook i use this cooker.

1. Heat oil in the cooker and allow cinnamon., cardamom, cloves,bay leaf, cumin seeds, fennel seeds to temper.
   
2. Add the chopped onions and saute it till translucent.
   
3. Add the ginger garlic paste and saute till the raw smell disappears.
   
4. Add the chopped tomatoes and slited green chillies.
   
5. Now add the washed mutton bones and mix well. (You can see the water the meat comes out.)
   
6. Add salt, turmeric powder, coriander powder, chilli powder and mix well.
   
7. Grind the coconut into a fine paste by adding water in it. 
8. Add the coconut paste to the mutton pieces and add water in it.
   
9. squeeze half the lemon in it.
   
10. Close the cooker with the lid and allow it for 6-7 whistles.
11. After the whistle settles down open it .
    
12. Heat oil in a pan and allow mustard seeds to temper.
13. Add the finely chopped shallots, dry chillies and curry leaves.
    
    
    
    
14. Now pour the mutton bone gravy in it and add water to it, since our gravy will not be thick now watery.
    
15. Allow it to boil and then switch off the stove and garnish with coriander leaves.
    

Capsicum Egg Curry

Capsicum Egg Curry:

    Many of us will be scratching our head for side dish of chappathi for dinner or breakfast. Here is a nice curry which goes well with the chappathi. In this capsicum curry i have added three colors of bell peppers , But it is optional you can choose color of your choice. You try this in your kitchen and let me know how it comes for you guys.

Ingredients:

1. Capsicum -( red, yellow and green) - 1
2. Egg- 2 nos
3. Onion - 1
4. Tomato - 1
5. Cloves - 2 nos
6. Cinnamon- 1/2 stick
7. Cardamom - 2 nos
8. Fennel seeds- 1 tsp
9. Cumin seeds - 1 tsp
10. Chilli powder - 1 tsp
11. Turmeric powder 1 tsp
12. Cumin powder - 1 pinch
13. Coriander powder -1 tsp
14. Garam masala - 1 tsp
15. Mustard seeds - 1 tsp
16. Urad dhal - 1 tsp
17. Coriander leaves - for garnish
18. Oil - as needed
19. Salt - as required

Method:

• Heat oil in a pan and allow cloves, cinnamon, cardamom ,fennel seeds and cumin seeds to temper.
• Now add the chopped onion and saute for a minute.
  
• Then add the capsicum and again saute till half cooked now add the tomato.
  
• Now add the salt for the dish and add chilli powder, cumin powder, garam masala, coriander powder and turmeric powder and mix well and add water in it.
• Add the egg and make the stove in simmer and cover the pan with the lid.
  
• Need not want to stir or mix the egg with the vegetables.
• Open the lid after 5- 8 min and make sure the egg has been cooked now garnish with the coriander leaves.
  
• Serve this side dish with chappathi and roti!!
  

Chicken tikka without oven /Chicken Tikka recipe

Chicken Tikka :

Chicken tikka is a yummy starter. Abloo and baby loves this chicken tikka very much. Yes it was so so yummy and finger licking and every one can try it. Let me directly explain the method to make this chicken tikka using our simple ingredients.

Ingredients:

1. Chicken - 1/2 kg (boneless)
2. Yogurt - 1/2 cup
3. Lemon - 1/2
4. Ginger garlic paste - 2 tsp
5. Turmeric powder - 1 tsp
6. Chilli powder - 2 tsp
7. Coriander powder - 1 tsp
8. Cumin powder - 1 tsp
9. Garam masala - 1 tsp
10. Oil - as needed
11. Salt - as required

Method :

• Wash the chicken and keep it ready.
• Soak the skewers.
• In a mixing bowl add yogurt, lemon juice, ginger garlic paste. turmeric powder,chilli powder, coriander powder, cumin powder, garam masala , salt and mix well need not want to add water.
  
  
  
  
• Pour this mixture to the cleaned chicken pieces and mix well.
• Marinate in the fridge for 1 hr.
  
• Heat enough oil in a pan for shallow frying.
• Drop the marinated chicken pieces one by one and fry all the sides of it.
  
  
  
  
• Take out from the stove and remove excess oil by using tissue paper.
• Skew the chicken pieces and place it in the suka roti grill in low flame.
  
• Twist and cook all the sides.
• Now our chicken tikka is ready.
  

Prawn Fry

Prawn Fry:

  Prawn Fry is a yummy combo with rice and curry. Even a dal curry will do. It goes well with any meals. After coming to chennai i had a chance to taste the prawn for the first time in my life. (I tasted it in a hotel).Since before 6 years  my hubby and me went  to a hotel and he asked for trying the prawn. Then we searched in menu and ordered for prawn golden fry. Yes we got it after 30 min of ordering and i was eager to taste it. It was a yummy golden color with the steam over it. OMG !!!!! On my first tasting of that prawn, it made me to hate prawns. After some months i was suppose to have dinner in our friends house and again a chance to taste prawns. I refused a lot to taste it, but they assure that it tastes good. Then tried with a piece of prawn..... Wow!!! I really started to like prawn. Cleaning of prawn is very important. Otherwise it smells bad after cooking. Now i started to cook different kinds of dishes using prawn. Now let us see how to make prawn fry.

Ingredients:

1. Prawn - 1/2 kg
2. Egg - 1(optional)
3. Corn flour - 1 tbsp
4. Rice flour - 1 tbsp
5. Chilli powder - 1 tsp
6. Turmeric powder - 1tsp
7. Cumin powder - 1 tsp
8. Garam masala - 1 tsp
9. Salt - as needed
10. Lemon - 1/2
11. Oil - for deep frying
12. Bread crumbs - 1/2 cup

Method:

• De-vein prawns and wash it well.
• Take a mixing bowl and add corn flour, rice flour, chilli powder, turmeric powder, cumin powder, garam masala, salt and egg and mix well by adding little amount of water.
• Add the prawns to the masala mixture and marinate for atleast 30 min.
  
• Heat oil in a pan for deep frying, once the oil heats up, add the prawns one by one by coating it with the bread crumbs. Fry it in low medium flame.
  
  
  
  
  
  
  
  
  
  
• Take it out once it is done .
  

Mutton Curry/Lamp Gravy/Mutton Kuzhambu

Mutton Curry/Lamp Gravy/Mutton Kuzhambu:

           Mutton Kuzhambu is a yummy recipe loved by my family. That too my mil prepare this mutton kuzhambu in  a style which she use to follow often. Yeah your guessing is right this recipe is prepared by my mil and I just clicked the photos :)) . I love her mutton gravy recipe . This dish goes well with rice, roti, idli, dosa and poori also.Now let us see how to make this yummy gravy in this post.

Ingredients:

1. Mutton - 1 kg
2. Shallots(small Onions) - 1 1/2 cups (chopped)
3. Ginger Garlic Paste - 2 tbsp
4. Tomato - 2 nos
5. Cardamom -2  nos
6. Cinnamon - 1 stick
7. Cloves - 2 nos
8. Bay leaf - 2 nos
9. Fennel seeds - 1 tsp
10. Cumin seeds - 1 tsp

For Grinding :

1. Coconut - grated 1/2 cup
2. Dry Chillies -8 nos
3. Cardamom -2  nos
4. Cinnamon - 1 stick
5. Cloves - 2 nos
6. Fennel seeds - 1 tsp
7. Cumin seeds - 1 tsp
8. Poppy seeds - 1 tsp
9. Coriander seeds - 1 tbsp
10. Pepper - 1 tsp

Method :

• Wash the mutton for 4-5 times and finally wash it with using lemon/curd to avoid the smell.
• Heat a kadai and add 1 tsp of oil and add the ingredients under the heading "for grinding" except coconut and saute and allow it to cool. Grind this into a fine paste by adding water.
• Grind the coconut separately
• Heat the cooker and add oil in it .
• Add cardamom. cinnamon,cloves, bay leaf, fennel seeds and cumin seeds saute this for a minute.
• Now add the chopped shallots and saute till it turns to golden brown.
  
  
  
• Add the ginger garlic paste in it.
  
• Add the mutton pieces and mix it well, then add salt and turmeric powder to it.
  
  
  
  
  
  
  
• Allow it to boil , then add the dry chilli and spices paste to it and mix well.
  
• Now add the chopped tomato in it and cover the cooker with the lid and allow it to whistle.
• After 5-6 whistles( it is up to your choice)switch off the stove and wait till the whistle get released.
  
  
  
  
• Add the coconut paste and allow it to boil.
  
  
  
  
• Heat a kadai and add 2 tsp of oil in it . Add Dry chillies, mustard seeds, chopped shallots few and curry leaves and allow to temper it. Now add the gravy in it and After the gravy gets boiled make the stove in simmer for 10 min, (you can see the oil floating at the top).
  
  
  
  
  
  
  
• Switch off the stove and garnish with coriander leaves.
  
• Yummy mutton gravy is ready!!!