Curry Leaf Pepper Chicken

Ingredients:-

Chicken 1 1b
Oil 4 tbsp
Curry leaves 10-15 leaves
Saunf/fennel seeds 1 tbsp
Pepper powder 2 tbsp

Onion paste

Onions 2
Coconut powder fresh 5 tbsp
Chilly powder 1 tbsp
Turmeric 1/4 tsp
Tomatoes 2
Ginger garlic paste 2 tbsp
Oil 2 tbsp

Take oil in a pan. When hot add onions, sauté for a minutes and add ginger garlic paste.

Sauté for another minute and add coconut powder,coriander powder,tomatoes and salt.    

Fry until tomatoes are just cooked. Make a fine paste. 

In a another pan take oil in a pan.Add saunf (fennel seeds) and curry leaves. Add chicken pcs. Add salt. Add crushed pepper.Add onion paste.

Mix well. Cover and cook for 15-20 minutes.

Once oil starts oozing, add crushed pepper and mix well.

Serve hot with paratha or with plain rice.

Hyderabadi Dum Ka Chicken

This is one more  delicacy of hyderabadi cusine which is must for any functions in hyderabad. Chicken is cooked in a slow flame for 45 minutes. The vessel is sealed with dough similar to dum biryani preparation so that steam doesn't escape and chicken is cooked slowly. Here is the recipe:-

Ingredients:-

Chicken 1 lb
Oil 4 tbsp
Chopped mint 1/4 cup
Chopper Coriander 1/4 cup
Fried onions 2
Green chilly paste (paste of 4 chillies)
Ginger garlic paste 2 tbsp
Curd 1/4 cup
Cinnamon stick 1 inch pc (2)
Cardamom 2
Cloves 4
Shahi zeera 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Salt to taste
Chirongi and cashew paste (take 2 tbsp of chirongi and 10-12 cashews and make a fine paste)
Lemon juice 2 tbsp

Mix all the ingredients and add 1 cup of water. Keep in the fridge for 3-4 hours.

Method:-

Take a heavy bottom vessel. Place the chicken marination in it.

Place the vessel on the flame. Seal the lid with dough such a way that the steam should not escape.

Let it be on high for 3 minutes and put it on a medium heat for half an hour.

Then place a pan under the vessel and cook for another 15 minutes.

Serve hot with rice of your choice or rotis.

Chicken Do Pyaz

Husband made this. He loves vah chef Sanjay tumma, he watches his videos and makes it at home. This recipe is adopted from vah chef videos.

 Ingredients:-

Oil 3tbsp
Chicken 2 lbs
Cumin seeds 1/2 tsp
Onions sliced 2
Salt to taste
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tbsp
Green chilly slices 3

*****************

Yogurt 1/2 cup
Coriander powder 1 tbsp
Chilly powder 1 tbsp
Cumin powder 1 tsp

Mix all the above ingredients together.

*****************
For seasoning

Red chilies 3
Onions sliced 2

Take oil in a pan, add cumin seeds. Then add onions and salt. Saute for a while. Add turmeric and curd mixture. Saute for a while then add chicken. Add sliced green chilies . Mix well cover and cook until chicken is done.

 Take another pan, add oil. Fry onions and red chilies. Add it to the chicken and add chopped coriander and lime juice.

Serve hot with hot rice or naan.

Egg Roast

For entire week i eat only phulkas for lunch and no rice. Only on Saturday and Sunday i eat rice. And Saturday its always rasam, rice and papad/eggs. I am not that big fan of eggs but eggs always comes as handy when you dont have any veggies or non-veg at home. I have few egg recipes on my blog and this fry goes very well with rice as a side dish. Here is the recipe:-

Ingredients:-

Eggs boiled 4
Onions 2 sliced
Green chilies 3 silted
Ginger small pc sliced
Garlic 2 sliced
Tomato chopped 1
Rai 1 tsp
Curry leaves few
Turmeric powder a pinch
Salt to taste
Red chilly powder 1 tsp
Coriender powder 1tsp
Garam masala powder 1 tsp
Sauf powder half tsp
Oil 3 tbsp

Method:-

Make small slits on the eggs.

Take oil in a pan. When hot add rai and curry leaves. Add ginger and garlic slices.

Then add chopped onions and sprinkle salt. Saute until onions are light brown colour.

Then add green chillies and turmeric powder. Saute for a while.

Add coriander powder,red chilly powder,sauf powder and garam masala powder.

Then add tomatoes.Fry for 3-4 minutes.

Then add eggs and mix well.

I served the egg roast with rice and hot rasam....

Chef Harpal Chicken Curry

Since last few day i am getting Food TV. I became a big fan of that channel. I prefer watching cooking channel then watching those boring serials. Best part of that channel is the episode keeps repeating. The recipe i am posting is done by husband by watching chef harpal mom's chicken recipe.
Here goes the recipe...

Ingredients:-

Chicken 1 lb
Onions sliced 1
Tomatoes 2
Green chillies 3
Ginger and garlic paste 2 tbsp
Red chilly powder 1 tsp
Oil 3 tbsp
Salt to taste
Coriander leaves chopped.

Garam Masala powder

Cinnamon 2inch
Clove 2
Pepper 5-6 corns
Cumin 1 tsp
Coriander 1 tbsp

Grind into a coarse powder

Method:-

Take pan heat oil. Add onions and saute till light brown colour. Add ginger garlic paste.

Saute for a while. Add tomatoes.

Cook until nice tomatoes get changed into puree.

Add red chilly powder.

Then add chicken. Add masala powder.

Mix well add salt.

Cover and cook until oil ozes from the sides.

Add 1 cup water.

Cook until gravy thickens and add coriander leaves.

Serve hot.

Your are awesome chef......

Chicken Stew

Life has been very busy. I work for 8 hours a day and by the time i come back home i am exhausted. Then after coming home has to sit with the kids studies,cooking,cleaning....off to bed dead tired. Most of my friends here cook only on Saturdays and Sundays. The following week it's just reheat and eat it. But myself and husband don't prefer that. I do a lot of cooking on Saturdays and Sundays. But what ever is left i carry that for my lunch but for kids i cook fresh in the morning. And my kids too don't prefer reheating and eating it. This stew i made few days months back and now it is seeing been posted on my blog.

Ingredients:

Chicken 1 pound
Potatoes 2 cubed
Green beans 15-20
Pepper powder 1 tsp
Coriender powder 1 tbsp
Onions 1 chopped
Green chillies 3 slited
Turmeric 1tsp
Oil 3  tbsp
salt to taste

Method:-

Heat oil add onions and green chillies. Add chicken, fry until golden brown colour. Now add coriander powder and turmeric powder.Sauté for a minute. Add salt.

Add potatoes cubes and green beans. Cover and cook till the potatoes are soft.

Take out few potatoes and mash them. Add the mashed potatoes along with 1 glass of water.

Sprinkle pepper powder. Let the gravy thickens. If you like add coriander leaves.

This stew is minus coconut milk and i don't prefer coconut milk so this is my version of stew.

Achari mutton

I blogged before about achari veg and achari paneer. Husband and elder daughter are fan of mutton, i prefer chicken to mutton. We have been trying hard to reduce eating mutton and to an extent we are successful in our attempt. We eat mutton twice or thrice a month now and we just buy a pound. Now coming to mutton achari i tasted this curry in a hotel in Dubai by name karachi durbar and i heard they put mixed pickle in this curry. I tried once and liked the taste. This time i  thought of using achari masala instead of mixed pickle.

The ingredients for masala are as follows :

Rai 1/4 tsp
Fenugreek 1/4 tsp
Saunf 1/2 tsp
Cumin seeds 1/2tsp
Coriander seeds 1/2 tsp

Dry roast all the above and make fine powder.

Other ingredients needed are

Mutton 1 pound
Ginger garlic paste 2tbsp
Turmeric powder a pinch
Salt as per taste
Onions 1 sliced
Green chillies 2
Ginger julienne

For seasoning:-

Oil 1 tsp
Rai 1/4 tsp
Fenugreek few 5-6

First pressure cook mutton,ginger garlic paste,turmeric powder and salt. The mutton has to be soft.Drain the water and don't throw the water,that water will be used to make gravy.

In another pan take oil 2 tbsp and add onions and green chillies 2. Fry for a while. Add the achari powder and saute until oil oozes out. Add the mutton stock and let it boil for 5-6 minutes.Then add the mutton pieces and cook till the gravy thickens. Lastly season the curry with rai and fenugreek. Just before serving add ginger julienne.

Whole chicken roast indian style

It's been many times i wanted to do a full chicken roast but never had a courage to do. As thanksgiving is celebrated here each every food stores sold full Turkey or chicken that too with a good discount. The other day i went to a store with my friend and saw whole chicken was on sale. So brought two and gave one to my friend and brought one home. I googled a lot and checked youtube videos for indian version of this roast and found nothing which suites our taste. Then i took few ideas from here and there and made my own stuffing. I baked and at the end grilled a bit too...so i got those black spots on the chicken. We all enjoyed eating this and gave a part of it to my friend too.

Here goes the recipe:

Ingredients:

Whole chicken
Salt as per taste
Oil 4 tbsp
Food colour
Lemon 1
Coconut masala 2 tbsp

Clean chicken in and out for couple of times. You can peel the skin if you want to. But i baked with skin. Rub salt generously in and out of the chicken. If possible rub salt under the skin too.

Then rub chicken with lemon juice in and out. And rub 2 tbsp of coconut masala on the top of the chicken.Apply colour and brush the chicken with oil in and out. Let it rest for 1 hour.

For stuffing:-

Baby potatoes 5-6
Coconut masala 5-6 tbsp
Onions 2 sliced
Green chillies 3 sliced
Mint leaves few
Egg 2
Oil 2 tbps
salt to taste

Coconut masala:-

Freshly grated coconut 1/2 cup
Cinnamon 2 small pcs
Cloves 2
Shahi zeera 1/2 tsp
Khus-khus 1/2 tsp
Red chilly powder 1/4 tsp
Elachi 1
Pepper powder 1/4 tsp
Ginger and garlic paste 2 tbsp

Grind the above masala into fine paste.

In pan take oil. Add onions and green chillies. Saute for a while. Add mint leaves and coconut masala. Saute until oil oozes out. Add small baby potatoes (skin peeled). Sprinkle water and cover. Cook until the potatoes are soft. Lastly add two eggs. Mix well and let the curry dry a bit.

Stuff this potato mixture into the chicken. Close the end of the chicken.

                                                  chicken before going into the oven.

Pre-heat oven and bake the chicken for 45 minutes on 175 degree celcius.Take it out from the oven and drain the water collected on the tray. Then bake for another 20 minutes on 200 degree celcius. Again drain the water on the tray.

Grill of 5-8 minutes. Serve hot.

                                                The inside of the chicken after it is cooked.

Happy Holidays

Mutton Fry

This fry is done by husband. Since we both work he helps me in the kitchen and he loves to watch cooking videos. When ever he has time he in on the youtube videos seeing the non-veg recipes. Here goes his recipe for mutton fry.

Ingredients:

Mutton/Lamb 500gms/1/2 kg
Ginger garlic paste 2 tbsp
Green chillies 3
Curd 1 cup
Garam masala 1 tsp
Clove 2
Cinnamon 1 small pc
Pepper powder 1 tsp
Red chilly powder 1 tsp
Coriander powder  1 tbsp
Cumin powder 1tsp
Oil 3 tbsp
Salt to taste

Method:-

Marinate mutton with salt,curd,red chilly powder,cumin powder,ginger garlic paste,coriander powder,pepper powder and garam masala powder. Let it rest for 1-2 hours.

Heat oil add all the whole garam masala. Then add the marinated mutton and green chillies. Cover and let the mutton cook in it's own gravy. Saute once a while so that the mutton doesn't sticks to the pan.

Cook until all water is dried and the gravy thickens and sticks to the mutton pieces.

Serve as a side dish with biryani or plain rice and rasam...I prefer eating with rice and rasam.

Mutton Masala

I have quite a few mutton recipes on my blog which i learnt from my mom and mother-in law. The recipe i am posting today is from Kachcha Rasta by Aditya Bal. Here goes the recipe..

Ingredients:-

Mutton 500gm
Onions 1 chopped
Tomatoe 1
 2 garlic pieces
1 inch ginger
2 cloves
1 star anise
Oil 3 tbsp
Salt as per taste
2 cups of water.

Dry masala powder

2 big elachi
2 small elachi
7-8 pepper
1 bay leaf
1tsp zeera
1 tbsp coriander seeds
1tsp fennel (sauf)
5-6 cloves
2 inch piece cinnamon
1 star anise.
 Once cool make a fine powder.


Wet masala

6-7 sambar onions
3 green chillies
3 inch ginger piece
3 garlic
few coriander leaves
1/2 cup fresh grated coconut
Once cool add 1 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Make a fine paste.

Seasoning
Mustard seeds few
Curry leaves

Pressure cook 500gm of mutton with 2 garlic pieces, 1 inch ginger, 2 cloves, 1 star anise, salt and 2 cups of water.

Dry roast 2 big elachi, 2 small elachi, 7-8 pepper, 1 bay leaf, 1tsp zeera, 1 tbsp coriander seeds, 1tsp fennel (sauf), 5-6 cloves, 2 inch piece cinnamon, 1 star anise. Once cool make a fine powder.

Dry roast 6-7 sambar onions, 3 green chillies, 3 inch ginger piece, 3 garlic, few coriander leaves and 1/2 cup fresh grated coconut.  Once cool add 1 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Make a fine paste.

Take a pan with 3 tbsp of oil. Add mustard seeds and curry leaves. Then add onions and once they are fry add the above masala paste and the masala powder.

Saute/fry for a while. Add water and let it cook for 10 minutes.

Now open the cooker and pour the water from the cooker into the masala gravy. Boil for another 10 minutes. Once the gravy is almost dry, add 1 chopped tomato and saute until tomatoes are soft and mashed up in the gravy.

Now add the boiled mutton and mix thoroughly. Cover the pan with lid and let it cook for another 2 minutes.

Serve hot with rice or roti.

Khichdi Keema Khatta

This combo is authentic dishes of a hyderabadi household. I never ate this combination of Khichdi keema and khatta. I chanced upon Chowder Singh facebook update regarding this combination and he posted video of these dishes. Husband used to eat this in Dubai and he encouraged me to do this. I made these for lunch and believe me it was not at all heavy, it was scrumptious meal.

Ingredients for Khichdi

Raw rice 1 cup
Masoor/ tuvur dal 1/2 cup
Ginger garlic paste 1 tbsp
Green cardamom 2
Cloves 2
Onions sliced 1
Green chillies 2
Oil 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste

Method:

Soak rice and dal for an hour.

Heat oil in a cooker. Add cloves, cardamom , green chillies and  onions. Sauté until onions are fried.

Then add ginger garlic paste and saute until ginger garlic paste is cooked.

Add soaked rice and dal. Sprinkle turmeric powder and salt. Mix well.

Add enough water and pressure cook until done. For one glass of rice i add 2 glasses of water. Here i added 2 1/2 glass of water.

Ingredients for Kheema

Kheema minced 1/4 kg
Onions 1 sliced
Green chillies 2
Kasuri methi 2 tbsp crushed
Garam masala powder 1 tbsp
Coriander powder 2 tbsp
Curd 1/2 cup
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Tomatoes 1 chopped finely
Oil 2 tbsp
Salt to taste

Method:-

Fry onions and green chillies until transparent.

Add chopped tomatoes. Then add all the masala, turmeric powder and saute until oil starts leaving the pan.

Then add curd to the above. Saute for a minute.

Include kasuri methi and fry for some more time.

Than add kheema and salt.

Mix well and add enough water. Cook until kheema is cooked and water has dried up.

Ingredients for Khatta

Onions slice 2
Green chillies 1 chopped
Coriander leaves few
Garlic 2 chopped
Tamarind juice 2 cups

Mix all the above. Season with the following ingredients.

Oil 1 tsp
Rai 1/2 tsp
Zeera 1/2 tsp
Curry leaves few
Red chilly 2

Banjara Mutton

Husband is totally a foodie....He loves to see food pictures and he follows many food sites, food channels and hotels on Facebook. He chanced upon a page of Chowder Singh. Excellent website on Hyderabad street foods and other regional foods. I love to see his videos of street food of hyderabad, they take me back to my memories in hyderabad during my college and working days....The chat at Gokul chat bandar....Burger at Universal....Mutton/Chicken puffs at gulf bakery.....Karachi biscuits.....chai at Irani cafe.....Lukmi at a cafe in Sainikpuri....Biryani at Paradise.....Gol gappas at a stall near my house....Pava bhaji at the same stall.....not to forget Goli Soda in summer.....sugar cane juice with lots of ice.....Mirchi baji....Alo toast opposite Anjali theatre....

When i was browsing Chowder Singh website i chanced upon a video of Banjara Mutton. Two lambada couple show how to make banjara mutton. We all loved the taste of banjara mutton. The was totally different to what we eat every day. Here is the link for Chowder Singh website and here is the link for Banjara Mutton.

Ingredients

Mutton 1/4 kg
Oil 4 tbsp
Onions sliced 2
Tomato paste 1 cup
Bay leaf 1 powdered
Cinnamon 1/4 tsp
Red chilly powder  1 tbsp
Salt to taste
Turmeric powder 1/4 tsp

Paste 1

Coriander leaves few, garlic 3 and Coconut 1/4 (fresh). Make smooth paste.

Paste 2

Poppy seeds 1 tsp, bay leaf, cinnamon, ginger  1/2'' pc and roasted channa dal (putnalu pappu). Make smooth paste.


Method:

Take a deep bottom pan. Fry onions without any oil until they are charred a bit.

Now add oil. Add coconut paste (paste 1). Saute until oil comes out.

Than add paste 2. Saute for a 3-4 minutes.

Add raw tomato paste. Add red chilly powder and salt.

Let the masala cook for 3-4 minutes.

Add mutton. Mix well and add enough water. Now add turmeric powder.

Let it cook for 40-50 minutes or until the mutton is soft and tender.

Serve hot with rice.

Andhra Prawn Fry

We have been told by doctors that prawns are very high in cholesterol.We avoid eating prawns and they are quite costly too but very tasty.My daughters love prawns and when ever we go to restaurants we order for loose prawns.At my mothers place i used to eat a lot but after getting married i hardly cooked prawns.In last ten years i cooked prawns 10-11 times.

Ingredients:-

Prawns 500gm/1/2kg
Cinnamon 1''pc
Cloves 1
Onions cut into length wise 1
Green chillies slited 2
Curry leaves few
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1/4 tsp
Coriander powder 1/4 tbsp
Garam masala powder 1/4tsp
Salt to taste
Oil 3 tbsp

Method:-

Wash prawns thoroughly and de-vein the prawns.

Boil prawns with little salt for 3-4 minutes.Drain water and keep the prawns aside.

Heat oil in a kadai,add cinnamon,cloves,curry leaves,onions and green chillies.Saute until onions change colour.

Now add ginger garlic paste and saute till the curry changes into brown colour.Now add prawns, salt, turmeric powder and coriander powder.

Saute for a while maybe for 5-6 minutes until the prawns are dry.

Lastly add red chilly powder and garam masala powder.

Serve hot as side dish or as party snacks.

Chicken Kurma

Chicken 1/2 kg

Onion chopped 1

Green chillies slited 2

Tomatoes 3 big

Beans chopped 8-9pcs

Potatoes chopped (big pcs) 2

Ginger garlic paste 2 tbsp

Cinammon 1/2 incn pc

Cloves 2

Bay leaves 1

Red chilly powder 2 tsp

Turmeric powder 1 tsp

Curd beaten 1 cup

Salt as per taste

Oil 4 tbsp

Masala paste

Fresh coconut 3 tbsp

Coriander powder 1 tbsp

Cinnamon 1/2 inch pc

Cloves 2

Elachi small 1

Khas-khas 1 tsp

Shahi Zeera 1tsp

Make a smooth paste of the above ingredients.

Marinate chicken with salt,curd and ginger garlic paste for an hour.

Fry onions and green chillies in the oil until onions changes colour.Add cinnamon,clove and bay leaves.Add ginger garlic paste and saute for few minutes.Add beans and potatoes along with salt.Cover with a lid and let it cook for few more minutes.Now add turmeric powder and red chilly powder.

Then add the above masala and saute for 2 minutes.

Add chicken and mix well and cover and cook until chicken starts leaving oil.Then add big chunks of tomatoes and add 1/2-1 cup of water.

Let it come to boil and simmer the flame and cook till the gravy thickens.

Serve hot with rice or roti.

Chinta Chiguru Mamsam (Tender tamarind leaves with Mutton

I love summer for few things which we get only during or beginning  of the summer.Apart from mangoes,munjulu,gongura we get chinta chiguru (tender tamarind leaves).Got back my childhood memories when i saw chinta chiguru at weekly market here.My school was in the middle of a big campus which had so many trees like mangoes,guave,tamarind etc..When we went for our report card we used to pluck these leaves and eat it raw.We used to jump high to pluck the tamarind leaves from the trees.It was such a bliss to eat it fresh and raw.No need of washing just we used to pluck it and eat it

I love the tangy and sour taste of the leaves.This week market i brought the leaves and made mutton curry with it.Here goes the recipe:-

Ingredients:-

Mutton 500gms
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Salt to taste

Chinta chiguru (tender tamarind leaves) 1/ 2cup (can increase based on your taste buds,want more tangyness then add more)
Onions 2 chopped
Green chillies 2 chopped
Clove 1
Cinnamon 1
Red chilly powder 1 tbsp
Oil 3 tbsp
Garam masala powder 1 tbsp
Salt a pinch

Method:-

In a pressure cooker take mutton,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until mutton is tender and soft.

In a another pan take oil.Add clove and cinnamon.

Then add onion and green chillies.Saute until onion change colour.Add chinta chiguru and salt.

Cover and let the leaves cook in its water.

Leaves get cooked in 5-7 minutes and they change colour into dark green.

Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water.

Mix well and let the curry get cooked for 10 minutes.

Serve hot with rice.

Koyagura/thotakura Kheema -- Mutton mince cooked with Amarnath leaves

I always cook meat with veggies,be it ridge gourd,french beans, potatoes, tomatoes,spinach, Sorrel leaves (gongura), capsicum etc.The recipe i am writing today is the combination of meat with green leafy vegetable.

Ingredients:-

Mutton 500gms
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Salt to taste

 Koyagura/thotakura/Amarnath leaves 2 punches.(cleaned and chopped)

Onions 2 choppedGreen chillies 2 chopped
Clove 1
Cinnamon 1
Red chilly powder 1 tbsp
Oil 3 tbsp
Garam masala powder 1 tbsp
Salt a pinch

Method:-

In a pressure cooker take mutton kheema,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until kheema is tender and soft.

In a another pan take oil.Add clove and cinnamon.

Then add onion and green chillies.Saute until onion change colour.Add the greens and salt.

Cover and let the leaves cook in its water.

Leaves get cooked in 5-7 minutes.

Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water.

Mix well and let the curry get cooked for 10 minutes.

Serve hot with rice.

Check for more kheema recipes here

Paneer Chicken

Yeah people you read it right.Paneer can be clubbed with any non-veg and can be made into a curry.Paneer lover and mutton lovers will love this combination.I got this recipe from a blogger friend and she made it with mutton.I just replaced mutton with chicken and the taste was awesome.

Check the recipe here

Murgh Musallam

Ingredients:-

Chicken 1/2 kg

Onions 2

Ginger garlic paste 1 tbsp

Turmeric powder 1/2tsp

Red chilly powder 2tsp

Coriander powder 2 tsp

Pepper 7-8nos

Green cardamom 2

Black cardamom 1

Cinnamon 1/2' pc

Cloves 2

Mace 1 small pc

Bay leaves 2

Tomato puree 1/2 cup

Salt as per taste

Oil 2tbsp

Green chillies 2

Method:-

 Mix  ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.

 Heat oil in a frying pan and saute  1 chopped onion with whole spices till onion is golden in colour and spices release flavour. Let it cool and make a fine paste.

In the same pan take 2 tbsp oil,add chopped oil, bay leaves and ginger-garlic paste,saute until they are fried approx 5-7 minutes. Add tomato puree.Let it cook for 5 minutes.

Then mix in onion and spice paste.Cook till oil leaves the sides of the pan.

Add chicken and water and cook till chicken is cooked and gravy thickens. 

Berakaya Mamsam (Mutton and Ridge Gourd curry)

Its been a while i posted anything in my blogs.Its quite hectic at home.Kids school re-opened after summer vacation. Initial 1 week went for shopping for the kids school dresses and other things.Then the big job of putting covers on the books.It took almost 3 days for me to complete the task.There are few recipes which are there in my drafts since long and i am not getting time to post them.Today some how took out some time to write a post here and i am completely ignored my general blog.

This is my m-law recipes.She always adds one vegetable to mutton,the most common veggies she uses is tomato,potato,drumstick,brinjal and ridge gourd.I most use potato,tomato and ridge gourd in my mutton curry.

Ingredients:-

Mutton 500gms
Berakaya/Ridge gourd 2 (skin peeled and choped into pieces

Onions 2 (big)
Bay leaf 2
Red chillies 3
Cinnamon 1
Clove 1
Ginger garlic paste 1tbsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Canola oil 3 tbsp

For masala paste:-

Fresh coconut (grated) 1/2 cup
Khas Khas 1 tsp
Cinnamon 1
Clove 2
Elachi 1

Make a fine paste of the above.

Method:-

1. Heat oil,add all the masala and fry till brown in colour.


2. Add red chillies and onions,saute till onions are brown in colour.


3. Add mutton pieces,ginger garlic paste,salt,red chilly powder and turmeric powder


4. Cover and cook till the curry is dry.


5. Now add the above masala paste and mix thoroughly.


6. Add coriander powder and cook till the masala coats the pieces and oils comes out.


7. Now add enough water and pressure cook until the pieces are soft.I prefer cooking in pressure cooker as meat takes time to cook.
8. Once cool open the pressure cooker and add the berakaya pieces/Ridge gourd pieces and pressure cook again for 2 whistle.Serve hot with rice or roti.