Mutton Kulambu (Mutton Gravy)

This is my Amma's style mutton kulambu.
We used to Eagerly wait for Diwali day, becos this kulambu coupled with Hot and Steaming Idly would be diwali day's breakfast at home. she has a simple but very Tasty way of making it.
It can be served with Rice as well..
Mutton as it is considered to be highly fat contended, we prepare it less frequently, but Mutton Bones are preferred than meat. This kulambu can be made with either of these.
Kulambu milagai thool is the important ingredient.
I swear on God's name, i am not as great as mom who is perfect in proportionating the ingredients, so that all kulambus at home is superrrrrrrrrrrrrrr.....
She gives me the kulambu podi every month(Sometimes it lands at my doorstep through courier too) and I keep using it happily, One fine day i should also try doing it on my own getting ideas from Mom without messing up, But cant wait to share this recipe with you.

Ingredients:
1.Mutton - 500 gms(Meat and Bones)
2.Small Onions - 1 cup.
3.Tomato -1
4.Ginger Garlic Paste - 2 Tbsp.
5.Curry Masala Powder -1 tsp.
6.Chilli powder - 1 tsp.
7.Kulambu milagai thool - 2 tbsp.
8.Coconut Paste - 3 pieces.
9.Oil - 2 tbsp.
10.Curry Leaves -1 spring.
12.Coriander leaves - 1 small bunch.
13.Salt - As required.

Pre cooking Steps:
1.Cut the Mutton in to small pieces and clean the Mutton and keep aside.
2.Cut the Onion and Tomatoes in to small pieces.
3.Grind the coconut in to a smooth paste.
Method:
Heat oil in a Pressure Cooker, add curry leaves, followed by Onion and Tomato and saute well.
Once it gets cooked, add the Mutton and stir, add the Ginger garlic paste and add chilli powder, kulambu powder, curry masala powder and salt and stir fry.
Add a little water and cook in pressure cooker for Three to Four whistles. After that place in sim for ten mins. Turn off the stove and remove it from Steam.
After the steam is settled, open the cooker, add the Coconut Paste and additional water and put it back in flame and bring it to boil. The Consistency should be little watery if served with Idly.
it should be thick if it is going to be served with Rice.

Pepper Chicken

Pepper Chicken

It is the simplest and yummy pepper chicken.

I am the founder of this recipe. and i would love to share it with you all.
The speciality of this recipe is that, it needs very little oil, may be just 2 tsps or even less. since we would cook the chicken on the pressure cooker before stir frying, all the fat in the chicken is being given out and it seves as the cooking medium.Also to add a point, i would prefer using a tender chicken.. It is cooked soft
and gets blended with the masala easily.
All my family members have enjoyed eating this..
Especially my sister suhi.. she is one crazy little sweet heart, she would complain and still end up finishing it till the last bit.
Ingredients:
Chicken - 1/2 kg(with skin preferred)
Masala:
Red chilli - 5
pepper - 1 1/2 tsp
Jeera - 1 tsp
saunf - 1/2 tsp
coriander seeds - 1tbsp (or 2 tsps of Coriander Powder can be while adding the masala to the chicken before cooking.)
onion - 1.
ginger - 1/2 inch
garlic - 5 to 6 pods.
turmeric powder - 1/2 tsp.

curry masala powder - 1 tsp.
pepper powder - 1 tsp.
green chilli - 2(split length wise).
oil - 2 tsp
curry leaves - 1 spring.
Lemon - 1/2 rind.
Salt to taste
Pre cooking steps:
1.fry all the ingredients for masala(first the chilli and other spice items then follwed by onion, ginger and garlic) and grind it in the mixer to a very fine and smooth paste.
2. Wash and clean the chicken, let it be on bite sized pieces.
Method:
Now take a pressure cooker or pressure pan and add the chicken pieces, the masala then turmeric powder, salt and pour water such that the chicken is partly immersed.
put it in flame till one whistle then on simmer for 5 mins.
turn off the stove.
Once the content is free from steam, open to find out the chicken which is cooked and oil from the chicken floating on top.

Heat 1 1/2 tsp of oil on a kadai, add the split green chilli and curry leaves.
then add the cooked content from the cooker.
[As the chicken pieces will be cooked near completion it is not wise to cook it on the kadai for long time, as it would be broken and damaged which will turn out to chicken kothukari then..
so it is better to pour less water while putting it on pressure cooker as the chicken will also give out water]
Keep on high flame till the water in the chicken masala is reduced and the masala gets coated on the chicken.now add the lemon juice and stir slightly.
Add 1 tsp of pepper powder now..
the chicken would blend with the pepper powder and lemon added finally on to it. add 1/2 tsp of oil if necessary to get it roasted.
Mmmmhwahhhhhhhhh.... its such a mouthwatering food that all of you would enjoy. I swear..
My son who is just an year old nibbles the chicken fragments given to him.
I feel you would also love this.

Red Chutney for Masala Dosa

My Dad enjoys the Masala Dosa in Bangalore Hotels.

Probably that is his most favourite food to order here in bangalore breakfast or dinner eat outs.

It is usually prepared the same way everywhere as in Tamil nadu, but the red chutney that is being applied all over the dosa before placing the Potato Masala over it makes the difference.....

It adds additional flavour and aroma to the Dosa.

i dont think they add bella(Jaggery)for this Chutney.

I have guessed the ingredients of the Red Chutney, please correct me if i go wrong.

Here it is..

Red Chutney for Masala Dosa:

Ingredients:

1.Red Chilli - 4
2.garlic - 1 pod
3.Tamarind - 1 small bit.
4.Urud Dal - 1 tsp.
5.curry leaves - 1 spring
6.coconut - 2 pieces.
7.oil - 2 tsp.
8.Salt to taste


Method:
Roast all the above mentioned ingredients in few drops of oil and grind it in mixer with very less water.it should not be watery, add salt while grinding.it should be thick like a paste to spread it on the dosa before placing the aloo masala on the dosa.
it can be made a little more watery if desired and served as a chutney for dosa itself. Heat 1 tsp of oil in a small kadaai, add the grounded chutney to it and keep stirring it frequently.
The Consistency of the Chutney should be thick as illustrated on the Pic.
Apply it over the Dosa then place the Potato Masala and Serve hot.
Yummy Masala Dosa.

Potato Masala - Urulai kilangu Masala

Potato Masala

Ingredients:

1.Potato - 2 to 3(medium sized)

2.Onion - 2 (big onion).

3.tomato - 1

4.green chilli -3 (Split)

5.channadal(pottu kadalai) - 2tbsp

6.turmeric powder - 1/2 tsp.

7.curry masala powder - 1/2 tsp.
8.red chilli powder - 1/2 tsp.

9.garlic - 3pods(crushed).

10.oil - 2tsps

11.curry leaves - 1 spring.

12.coriander leaves

13. mustard.

14.Salt as required.

Pre cooking steps:

1.On a dry mixer, powder the 2tbsp pottukadalai in to a fine powder mix it with 1/4 cup water and make a mixture.

2.finely chop the onions length wise and chop the tomatoes.

3.split the green chilli.

4.boil the potatoes and peel them and partly mash them.

Method:

Heat oil in a kadai,add mustard seeds after it splutters add curry leaves then followed by green chilli, onion and crushed garlic and turmeric powder.saute well add salt while sauteying,then add tomatoes and stir fry.add water and bring it to boil.once it comes to boil, add the mixture of pottukadalai powder and water to the kadai.stir while adding.the thickness of the curry will increase then add the partly mashed potatoes and stir well and add the coriander leaves and serve with poori.
The same kind of masala can be used for masala dosai too, but the consistency should be so very tight and thick to spread it over the dosa. for that u can add very little water and reduce the amount of pottukadalai powder also.