Malai mutton recipe

It is the eight month of the year and half way throught the year. InShaAllah, it will be Eid-ul-Adha soon and is as hoping to post some recipes that are  part of the festival, as a part of commemoration of Prophet Ibrahim (AS) and his inclination to accept and execute Allah’s command, despite it being the slaughtering of his eldest son Prophet Ismail (AS), who he was blessed with in his old age. 

During this Eid, since we tend to get a lot of  meat from neighbours' and friends off what they have slaughtered, lunch and dinner turns out to be more meat-centric. So for me this is best time to cook something with mutton than never before … 

I chose to share a very typical way of cooking mutton being it malai mutton recipe there are so many variations and this is very often made and  totally different from how north indians make it. I always wonder why  but then the deliciousness of the dish tells me not to think too much.  I have already shared two versions of making chicken  so it was high time I share the mutton one. It is easy and very accurate  gravy without much spices to cook with , so I for one reason who loves pepper so much would stove to dd few more in the end of the process of cooking it. It goes amazingly well with a plate of ghee rice  and is also a good combination with wheat porottas.  Here you can see I have served it with some ghee rice , which was also a lovely side for this mild curry. Off to the recipe…

Ingredients

• 3 tblsp oil
• 1 teaspoon Cumin Seeds
• 2 Onion  chopped finely
• 1 tablespoon Ginger Garlic paste
• 4 slit Green Chillies
• 500 grams mutton
• Salt to taste
• 1 cup Yogurt
• 2 teaspoon Garam Masala Powder
• 2 teaspoon Pepper Powder
• 1/4 Kasuri Methi Leaves
• 1/2 cup Fresh Cream

Method

• Heat oil in a pan. Splutter some jeera and let it carckle a bit 
• Add in onions, cook till golden
• Next add  ginger garlic paste, green chillies 
• Add in mutton and mix well.
• Add in salt, turmeric and mix well.
• Add in yogurt and mix well. Pressure  cook till mutton is done.
• Add in pepper powder, garam masala powder and mix well.
• Add in cream and mix well.
• Take it off the heat and serve

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Easy Cooker chicken curry

If you are an avid ayurvedic person then this is the time where most folks from Kerala would go for body massage and oil therapy.  I have not mentioned till now that we are also into it. I had done it last year and it was worth it. A treatment that everyone loves. My family follow this and  our food also change along with it. As we very particular about what we have , We have special kanji that's Rice gruel with authentic masalas added to it. I hadn’t had this type of gruel but it was heavy for me and tasty too. During the initial days of my session the lady would start slow and she would try to relieve all the muscles catches and pains if any. It's done once in year and it would cure many diseases too. . .

During our chats, she would tell me how much her family would also have massage sessions . There was some  magic in her hands. I actually dozed off in between sessions .  Naturally, I was inclined to her stories of how she started this in many places and her husband who also is a trainer in kallary paittam had joined her . For those who are not familiar with it it's a Kerala Martial Art .. I would say..    She emphatically declared that it was  like the lifestyle that kids follow nowadays with too much stress and mobiles , kids too fall prey to many body aches at a young age . As she said  to me, I didn’t find anything surprising at all it was all true because I am also one of them .

I am thankful for these sessions as for those like me , I , don't like to rely too much on English medicines  in life. That give you all sorts of insights about some having after effects that could tirn out pretty bad for our body . She used to speak to me about how she joined Ayurveda treatments and had completed a course in it and  once her three kids grew up and is now working in a health centre  .Just gives us a thought  the fact that age is not a factor to achieve your success . Just go after it and you will have it .

Ingredients:

3 tablespoon oil

2 teaspoon Fennel Seeds

2 Onion  large sliced  thinly

2 tablespoon Ginger Garlic Paste

Turmeric Powder – 1 tsp

Chilli Powder – 2 tsp

Garam Masala Powder – 2 tsp

Curry leaves – 1 spring

1 Tomato chopped finely

Salt to taste

1 kilo Chicken

For the grind

1 cup coconut grind
1 teaspoon Fennel seeds
1 teaspoon ginger and garlic paste
1 sprig Curry leaves
1 teaspoon chicken curry Masala powder

For tempering
2 tablespoon oil
1 teaspoon fennel seeds
1 teaspoon shallots chopped
1 teaspoon curry leaves
1 teaspoon red chilli powder
salt to taste .
A bunch of chopped corriander leaves .

Method:

1. Mix all the ingredients mentioned above except for the ground ingredients.
2. Add into the pressure cooker and mix well add 1 cup hot water.
3. Cook in pressure cooker 
4. cook in until  for 2 whistle. Now lower the flame and cook for 20 minutes on a low flame.
5. Switch off the flame. After half hour open the lid .
6. Grind the ingredients mention under ground above .
7. Open the pressure cooker and add coriander
8. leaves and mix well.
9. Add the grind paste .
10. Heat oil and add the tempering ingredients.
11. Add to curry and it's done. 
12. Serve hot 

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Kuttanadan chicken curry

While I was deciding what  to make  for  dinner my first thoughts were making something like creamy and thick coconut base curry . I was planning to make it during Ramadan itself  since we always had chicken and beef and  something I'm  not proud of. I  would rather have veggies but as during the month no one would like vegetarian   it would be easier to finish it off with a yummy curry  rather than make something that I am not sure my family  would eat. After creamy curry was ready Aj messaged me that he would be late as he had a wedding to attend ..it's a usual thing.  Last minute reminders.

I do make chicken curry occasionally, which is either a mullagu curry or a thin  coconut based.  We had porotas and this curry was a perfect match . While the rainy season is on its way and some parts it's almost here such curries are so welcomed to my folks.

MARINATION:

1 kg Chicken

1 tablespoon Kashmiri Chilli Powder

1 teaspoon Turmeric Powder

2 teaspoon Garam Masala Powder

Salt to taste

2 tablespoon Ginger Garlic Paste

FOR GRAVY:

1/4 cup Coconut Oil

1 teaspoon Mustard Seeds

Curry leaves a handful

2 Onions  chopped finely

2 to 3 slit Green Chillies

2 tablespoon Ginger Garlic Paste -

4 Tomatoes large chopped finely

2 tablespoon Kashmiri Chilli Powder

2 tablespoon Coriander Powder

1 teaspoon Cumin Powder

1 tablespoon Garam Masala Powder

2 teaspoon Black Pepper Powder

Salt to taste

2 cups Thick coconut milk 

Instructions

Take chicken in a bowl, add all ingredients for marination to it and mix well. Leave aside for 30 mins.

Now heat oil in a pot. Add in mustard and curry leaves.

Add in onions and cook till golden brown.

Add chilies and ginger garlic paste and mix well. Saute for 2 mins.

Now add in spice powders,salt and mix well.

Add chicken and coat well in spices.

Add in tomatoes and cook that till it is mushy.

Cover and cook the chicken for 25 to 30 mins.

Now add in coconut milk and mix well.Cover and simmer till oil floats on top.

Serve with rice.

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