Fried Pomfret with Hung Curd Dip August 29, 2010

Ingredients
White Pomfret small (around the size of ur palm) – 2
Red chilli Powder – 2 heaped tsp
Turmeric Powder – 2 pinch
Ginger Garlic paste – 1/2 tsp
Pepper Powder – 1 tsp
Garam masala powder – 1 pinch
Ajinomoto – 1 pinch
Juice of 1 small lemon
Oil
Salt to taste

Method
Clean the fish well and keep aside. Mix the rest of ingredients except oil to a thick paste. Check for salt and rub this mixture on the fish and let it marinate for an hour

Take a fry pan and fry the slices till golden brown.

Serve hot with Rasam rice, Sambar Rice etc.

We had ours with hung curd dip courtesy my friend Anitta

Hung Curd Dip
Ingredients
Hung Curd – 1 cup
Pepper to taste
Salt to taste
Garlic paste – 2 tsp

Method
Mix everything and serve as a dip

Garlic Bread August 28, 2010

Ingredients
Maida – 250 gms
Fresh yeast – 1 tbsp
Sugar – 2 tsp
Salt – 1 tsp
Warm milk – 2 tbsp
Water – 150 ml
Minced garlic – 2 tbsp
Olive oil – 1 tbsp

Method
Dissolve the yeast and sugar in warm milk for 10 mins to activate. Sift the flour and salt in a bowl andn make a well in the centre. Pour the yeast mixture in the middle and bring in the flour to make a soft pliable dough using enough water. Add in the olive oil and cover the dough with a damp muslin cloth and let it rise to double the size.

Punch down the dough and add the minced garlic and knead the dough for 2 to 3 mins. shape it as a log and place it is a greased loaf pan. Bake it at 225 C in a preheated oven.

Remove from oven when the crust is golden (I kept mine for some more time as all at home loves roasted garlic crust :):). Cool it completely and slice.

Simple Mutton Soup August 7, 2010

Ingredients 
Mutton bones – 200 gms
Onions – 1 medium-sized chopped roughly
Tomato – 1 big
Ginger chopped – 2 tsp
Garlic chopped –  1 tsp
Turmeric  – ¼ tsp
Salt to taste
whole pepper – 10
Pepper to grind – 1 tbsp
Jeera – 2 tsp
ghee
Curry leaves  – 1 sprig
Coriander leaves –  1 handful

Instructions
Grind the onion, tomato, ginger, garlic , pepper and jeera to a fine paste

Heat ghee in a pressure cooker, add the curry leaves and whole pepper corns and let it splutter. Then fry the mutton bones till it turns pale and the raw smell fades. Then add the ground masala with turmeric and salt. Fry for a while  and then add around 4 cups of water and close the lid. Let it cook for 5 whistles and simmer for 15 mins.

Open the lid and add more water if necessary. Check for salt, garnish and serve.

Homestyle Mutton Kola Urundai Kuzhambu August 4, 2010

Dinner time is the only time we sit together and eat and Tuesday being my husband’s b’day thought of making something special. Wanted to try out kola urundai kuzhambhu for a long time. A lot many options were available on the net mostly being chettinad but stuck to a fool-proof method of my mothers which was an easy preparation

This is my maternal grandma’s recipe and it turned out to be light and nice.

Ingredients 
Kola Urundai
Mutton kheema – 1 kg
Small Onions / Shallots – 2 cups chopped finely
Green chillies – 8 chopped finely
Coriander leaves – 1 cup chopped finely
Turmeric  – ¼ tsp
Salt to taste

Kuzhambu
Tomato – 4 chopped finely
Onion – 4 chopped finely
Green chillies – 5 slit
Ginger Garlic paste – 3 tsp
Turmeric  – 1/2 tsp
Red chilli powder – 3 tsp
Salt to taste
Oil

Cinnamon – 4 pieces
cardamom –  4
Sombu –  1 tsp
cloves  – 4
One coconut scraped

Coriander leaves to garnish

Instructions
Grind the kheema with turmeric powder. Then add the rest of the kola ingredients and mix well. Make them into small balls.

Grind the coconut with the spices and extract around 3 cups of milk

Heat oil in a kadai. Add the onions and fry till translucent. then add the tomatoes and fry well followed by the GG paste and green chillies. Add the turmeric powder, chili powder and salt and fry more. Once the oil separates add the coconut milk mixture and let it boil nicely. It will boil well and leave an oil like layer on top. Simmer the flame and start adding the kola balls. close the kadai and wait till it is cooked.

Garnish it with coriander leaves and serve.

Chutney Mutton August 1, 2010

Ingredients 
Mutton – 1 kg
Onions – 5 medium-sized chopped finely
Ginger Garlic paste – 2 tbsp
Turmeric  – ¼ tsp
Red chilli powder – 1 tsp
Salt to taste
Green chilli – 6
Mint leaves – 1 handful
Lemon Juice – 40 ml
Oil
Coriander leaves –  1 handful

Instructions
Heat oil in a pressure cooker and add the onions and fry till translucent. Then add the GG paste and the mutton, fry for a while and then add the turmeric & chilli powder. Add salt and 1 cup of water and let the mutton cook.

Meanwhile grind the green chillies, mint, coriander and the lemon juice to a paste. Once the mutton is cooked, transfer it to a kadai and let the gravy thicken. finally add the green paste to the kadai and fry well till the masala rolls and sticks to the pieces. Serve it with rice or tiffin.