Kavipoo pattani pal kari :)

INGREDIENTS:

Small size cauliflower and coconut : One each

Fresh green peas: 150 gms

Split green chillies: Six

Ginger: 30 gms

Shallots: 100 gms

Cooking oil: 50 ml

Curry leaves: Few

Mustard seeds, split black gram and aniseeds powder: Half Tsp each

Cinnamon stick: Few

Cashewnuts: 10 gms

Corriander leaves: Few

Water: 200 ml

 Salt: To taste

METHOD:

Take oil in a pan, sauté mustard seeds, split black gram, green chilli, cinnamon stick and curry leaves. Then sauté peeled shallots till it reaches light golden colour. Add julienned ginger and water. Add green peas and boiled cauliflower to the mixture with aniseed powder. Simmer the fire when vegetables are boiled and now add coconut milk and salt to it. Wait till the milk thickens. Garnish the dish with stripped cashew nuts and chopped coriander leaves. Serve the dish hot with steamed rice or with any Indian bread.

Varutha mutton chops :)

 

What you need

Mutton chops -1/2 kg

Ginger, choppe - 50 gm

Green chillies, chopped - 8

Eggs – 1 or 2

Red chilli powder - 1 tsp

Turmeric powder - 1 tsp

Salt - to taste

   

Cooking instructions

Clean and wash the mutton chops.

In a mixer add ginger, green chillies, 1/2 tsp turmeric, salt and grind together to form a smooth paste.

Mix the paste and the mutton chops and marinate for 10 minutes.

Add the marinated mutton chops along with 1/4 cup of water in a pressure pan, and pressure cook for 20 minutes.

Uncover the pan, and cook till the gravy turns dry and the pieces are well-coated.

In a medium bowl beat the eggs with turmeric, chilly powder and a little salt.

Heat a sauce pan, with enough oil to shallow fry. Dip each mutton chop in the beaten egg mixture and fry till golden brown.

Serve hot.

Prawns and chillies :)

INGREDIENTS:

Tiger prawns: 500 gms

Red chillies (diced): Five

Soya sauce and roasted chilli paste: Two Tbspn

Vinegar: One Tbsp

Maida and corn flour: One Tbsp each

Big Onion (sliced): One

Spring onions (chopped): Quarter pinch

Lemon grass (chopped): One sprig

Oil: For frying

Salt: To taste 

METHOD:

Wash and clean the prawns. Add salt, one tablespoon each of soya sauce and roasted red chilli paste to prawns and set aside for 10 to 15 minutes. Make a thick batter with corn flour and maida. Dip the prawns in the batter and fry on low flame till prawns turn golden brown.

Heat oil in a pan and sauté red chillies, onion, vinegar, lemon grass, soya sauce and red chilli paste. Add the prawns and cook well. Garnish with spring onions. Serve with rice or roti.

Fried eggplant :)

What you need

Eggplant, diced: 300 gm

Large onion, thinly sliced: 1

Sesame oil: 50-75 ml

Mustard seeds: 1tsp

Cumin seeds: 1tsp

Curry leaves: a few

Curry powder: 1tbsp

Chilli flakes: 1 tbsp

Salt: to taste

Turmeric powder: 1tsp

Cooking instructions

In a big bowl of water add turmeric powder and 2 tbsp of salt. Add the diced egg plant, and soak for 5-10 minutes. Squeeze the water from the diced egg plant, dry on a kitchen towel and set aside.

Heat oil in a non-stick pan. Add the diced eggplant, cumin, mustard seeds, curry leaves and onion. Use a wooden spoon and occasionally stir for 10-15 minutes till the egg plant turns golden brown.

Now add the curry powder, chilli flakes and salt to taste.

Green cabbage wraps :)

INGREDIENTS:

Green cabbage: Two

Shredded radish and carrot: One each

Shiitake mushrooms: 60 gms

Light soy sauce: One Tsp

Sugar: To taste

1/2 teaspoon chilli powder

METHOD:

Steep cabbage sheets in water and refresh. Arrange shredded vegetables in alternate order.

Marinate mushrooms with light soy sauce, sugar and chilli powder and arrange on vegetables.

Tightly roll the sheet into a 1.5-inch thick cylindrical roll. Cut into four parts and keep under a damp cloth until ready to be served.

Serve chilled.

Shredded mutton :)

This is a nutritious, no-oily way to prepare mutton. I learnt this recipe from my mother.

What you need

Mutton (boneless) - 200 gm

Small onion - 100 gm

Big onion - 4-5

Garlic pods - 10

Ginger-garlic paste - 1 tsp

Carrot, grated - 1 cup

Coconut, grated - 1 cup

Green Chillies - 2

Curry leaves – a handful

Turmeric powder - 1 tsp

Lime juice - 1 tsp

For the seasoning (powdered)

Clove - 1

Cinnamon, small piece - 1 tsp

Fennel - 1/2 tsp

Oil - 2 tsp

Salt - to taste

Cooking instructions

Boil mutton with ginger-garlic paste, turmeric and salt.

Allow it to cool. Then shred the mutton so that it separates like fibre.

Heat oil in a frying pan, add seasoning and curry leaves. Then add chopped onions, garlic and green chillies. Fry till the onions turn golden brown.

Add the grated carrot, fry again.

Add the mutton.

Add chilli powder and salt.

When the mutton is fried well, add the coconut. Fry till the coconut turns brown and blends with the mutton.

Finally, add a few drops of lemon juice and remove from fire.

Garnish with coriander leaves and onion rings.

Angus Tenderloin :)

Ingredients

Beef tenderloin – 100 gms

Pumpkin – 50 gms

Salt and pepper – To taste

Green peas – 50 gms

Potatoes – 100 gms

Balsamic vinegar – 5ml

Method

Marinate the beef with salt & pepper and Worcester sauce and keep it aside for an hour. Roast the pumpkins for pumpkins and green peas mash. Cut the potatoes as you like and deep fry them. Make a balsamic reduction for garnish.