Yummy Mutton Curry

Ingredients:


 
1 kg - mutton (with bones) 
2 bunches - pudina/mint, chopped
3 - onions, sliced 
5 - green chillies, sliced
2 bunches - dhaniya/coriander, chopped
2 - tomatoes 
1 - potato (just cut in two halves) 
50g - poppy seeds 
50g - almond (first add poppy seeds to a blender and powder it; then add almonds and powder. Now that both have been powdered add half a cup of water and make a thick paste)
3 tbsp - oil 
3 tbsp - ginger garlic paste 
Salt to taste 
1 tbsp - garam masala powder 
1 tbsp - haldi 




Method:

1. Heat oil in a cooker, add onions, mint and chillies and fry for 5 min till it turns brown.
2. Add mutton and ginger garlic paste, fry for 5 min.
3. Add haldi and mix well; add poppy seeds-almond paste and mix well for 5 min.
4. Now add tomaotoes and potatoes, mix well.
5. Add garam masala and salt and stir.
6. Add 1 glass of water, cover cooker with a lid and cook till the mutton is cooked well.
7. Remove from heat and add chopped coriander leaves and serve with steamed hot rice.

Karuvattu Kolzambu (Dry Fish Curry)

Ingredients: 



250g - dry fish chunks 
50g - tamarind 
1 - big onion
2 tsp - coriander powder
2 tsp - red chili powder
3 tsp - grated coconut
1/2 tsp - cumin seeds 
1/4 tsp - fenugreek seeds
4 tsp - sesame oil 
Curry leaves, a few
Salt to taste






Method:

1. De-seed tamarind and soak in a little water
2. Wash the dry fish chunks and soak separately to remove excess salt.
3. Heat a wok, add 2 tsp sesame oil, chopped onion and fry till brown
4. Add grated coconut and fry till brown
5. Add fenugreek and cumin seeds and fry a little; add coriander powder and red chili powder.
6. Remove from flame and cool for a while.
7. Add soaked tamarind along with fried masala in a blender and blend it to a fine paste.
8. Heat the wok, pour the remaining oil, shallow fry washed dry fish chunks.
9. Remove and keep aside.
10. In the same oil add curry leaves to sputter, add masala paste, add enough water to boil, add dry fish chunks and salt, cook on a medium flame for 10-15 min
11. Reduce the gravy till it thickens.
12. Serve hot with steamed rice.

Chicken Curry

Ingredients: 



350 g - chicken cut into medium pieces 
100 g - sambhar onion
1/2 inch long - ginger
1 cup - coconut milk 
4 tbsp - oil 

Ingredients to be ground into fine paste:

1 tsp - poppy seeds
1 tsp - cumin seeds
1 tsp - peppercorns
3 to 4 - cashews
2 tsp - chilly powder
salt to taste

Method:

1. Heat oil in a pressure pan, add chicken, onion, turmeric powder and saute well till the raw smell goes away.
2. Now lower the flame and add ground paste, coconut milk, chilly powder.
3. When it starts boiling add salt.
4. Pressure cook for 15 mins until the chicken is done.
5. This goes well with idli, dosa, chappathi, paratha and rice.

Moru Curry

Ingredients:

2 cups Sour curd

1/2 tsp Turmeric powder

Salt to taste

Asafoetida- a bit

2 tbsp Rice flour

Curry leaves-few

2 tsp Oil

1 tsp Mustard Seeds

To be grinded to a paste-

1/2 tsp Cumin seeds

2 Green chillies

1 tsp Coriander seeds

1 tsp Bengalgram dal

2 tsp Grated coconut

Method:

Roast coriander seeds and bengalgram dal till golden brown. Now grind it along with other masala ingredients to a fine paste.

Add turmeric powder, salt, asafoetida, curry leaves and rice flour to the curd along with some water and mix well.

Now add the masala paste to the buttermilk and cook till it becomes thick. Dont cook it for long.

Heat oil in a seperate pan and add mustard seeds. Add this to the Curry.

You can add cooked ladies finger or pumpkin to this Curry.