Mutton Masala Dosa

Well, this is my 100 th post :) , feels very happy to post it, that too within a year. Thanks all for your support. 

I got this recipe from a cooking show. The taste was too good. You can try this once in a while when you feel to taste something different with dosa. It needs mutton curry and dosa batter. You have to stuff mutton curry inside the dosa. Hope you will like it.

Cooking time:30 minutes                                     Serves:10 dosa

Ingredients:

Muton(boneless preferred)	1/2 kg( chop into small pieces)
Dosa batter	as needed
Egg	as needed
Ginger	1 inch piece
Garlic	5 cloves
Big onion	1(chopped,medium)
Tomato	1(chopped,medium)
Red chilly powder	1/2 tspoon
Coriander powder	1 tspoon
Turmeric powder	1/2 tspoon
Garam masala	3/4 tspoon
Pepper powder	1/4 tspoon
Green chilly	4(medium,chooped)
Salt	to taste
Oil	1 tbl spoon

Preparation of mutton masala:

(1) Wash and clean the mutton. Boneless pieces are more preferable. Cut into tiny pieces. Mix with salt and turmeric powder. Take it in a pressure cooker and cook for 4 whistles without adding water. Once it is cooked there will be some water oozed out from mutton.. Keep it as it is.

(2) Mean while heat oil in a pan. Add ginger and garlic. Saute well till raw smell goes off. To this add onion pieces. Saute till color changes light brown. After that add green chilly. Saute and add tomato pieces. Saute till it turns juicy.

(3) Now add chilly powder, coriander powder, garam masala, pepper powder and salt. Now masala is ready. To this add cooked mutton along with the water in it. Mix well and make a taste test here. Close with a lid and cook for another 5 minutes in low flame. Your mutton masala is ready.

Click here for the preparation of dosa. Of course you need dosa batter for this recipe :)

Preparation of mutton masala dosa:

(1) In a bowl take 2 tbl spoon of mutton masala. To this add a egg and beat well. Keep this mutton-egg gravy aside.

(2) Heat a tawa and spread spread oil. Now pour dosa batter and spread it. Above that spread mutton-egg gravy as shown in the below picture( If you want more spiciness you can spread some pepper powder above the gravy )

(3) Once it is ready to turn over make 3 folds(to 3 sides) with the dosa as shown in the below picture. After that inverse it. In low flame let that side cook and flavor sets well. Your mutton masala dosa is ready. Repeat the same step for each dosa.

Try this dish and surprise your guests:)

Tips:

• You can also stuff any other mutton gravy. But mutton pieces should be small.

Idi Chammanthi/Dry Chutney Powder

This is one of my favorite side dish. Even though it will take some time to prepare it, the taste will be awesome. I tried the same from stores too, but couldn't get the exact taste. So i starts the preparation by myself. I follow the same recipe which my mom and grandma used to do. Those recipe is here for you all.

Ingredients:

Coconut	4 cup
Curry leaves	2 sprig
Urad dal	3/4 cup
Toor dal	1/4 cup
Garlic	12 cloves
Red chilly powder	3 to 4 tspoon
Coriander powder	2 tspoon
Asafoetida powder	1/2 tspoon
Salt	to taste
Tamarind	1 lemon size

Preparation:

(1) Heat a pan and add coconut. Saute it. When it starts to change color add curry leaves and continue stirring till color of coconut change brownish( Take care not to burn them). Remove the ingredients from the pan. Let it cool.

(2) In the same pan add urad dal, toor dal and garlic. Better to add garlic towards the end. Saute till the color changes golden brown. Now reduce the flame to low and add chilly powder, coriander powder. Saute for some seconds so that the raw smell goes off. Now remove the ingredients from the pan. Let it cool.

(3) In the same pan add tamarind and saute it for some seconds until it get warm (you can do it in microwave oven too). Now switch off the flame. Let it cool.

(4) Now you have to grind all the cooled ingredients separately that is, grind the coconut mixture in a mixer and make a coarse powder. Keep it aside.

(5) Also grind the urad dal mixture in a mixer and make a fine powder. Keep it aside.

(6) Take the stirred tamarind in a mixer. Add salt to it. Grind it and make a fine powder.

(7) Now you have to mix all the ground mixtures. For that take the ground coconut mixture in a bowl. Add urad dal mixture little by little to it and mix well( you can do this in a mixer too, but if at any point you found the proportion of coconut mixture to urad dal mixture is correct, you can use the remaining urad dal mixture separately as dosa/idly podi. If urad dal mixture dominate coconut mixture the taste of chutney powder differs).

(8) Now take this mixed ingredients in a mixer along with ground tamarind powder,asafoetida powder and grind it till smooth( make salt test while grinding).

Your dry chutney powder is now ready. You can store it in an airtight container and keep in room temperature. It ll long last if u keep in refrigerator.

Have it with your rice.dosa/idly…

Tips:

• Don't add oil or water in this recipe.
• You can use fresh coconut/frozen coconut. Some coconut when grinned will be little watery even after stirring. Don't worry, it will dry off when mixed with urad dal ingredients.

Meen Pollichathu/ Fish Fried In Banana Leaf-Kerala Style

Meen pollichathu is a popular kerala dish. I already added this recipe. This is another version which is more easier than the previous one.

Preparation Time: 15 minutes Cooking Time:50 minutes.

Ingredients:

Fish(i used pearl spot, it also works for king fish, pomfret and tilapia)	2
Shallots/Big onion	25/1(skin peeled,chopped)
Tomato	1(chopped)
Curry leaves	2 sprig
Coconut Oil	2 tspoon+2 tbl spoon

To Marinate:

Chilly powder	3 tspoon
Coriander powder	2 tspoon
Turmeric powder	1 tspoon
Ginger-garlic paste	1 tspoon
Garam Masala	1 tspoon
Lemon Juice	1 tspoon
Salt	to taste
Water	To sprinkle

To Wrap:

Banana Leaf or Foil paper

Preparation:

(1) In a bowl add the ingredients shown under "to marinate" heading. Sprinkle water and mix well. Make a thick paste which should be in spreading consistency

(2) Well, before preparing masala you have to wash and clean the fish. Make horizontal slits over the fish. Now paste more than half of the masala over the fish(Keep the rest of masala aside). Mind to paste the masala inside the slits too. Keep it for marination about half an hour.

(3) Mean while heat oil in a pan. Add shallots/onion slices along with little salt. Stir till the color changes brownish. Add tomato slices and saute till it turns juicy(i didn't used tomato due to out of stock). Now add curry leaves. Saute well and add the rest of masala(add little more water to the remaining masala) which we kept aside. Stir well and allow the added water with masala to boil so that the raw smell of masalas goes off and onion will cook well (take care not to burn). Switch off the flame. Keep it aside. Let it cool.

(4) Now heat oil a pan to fry the fish. Add the marinated fish into it. Fry it till half cooked( say 2 minutes on each side. Don't cook completely). Keep it in a tissue paper.

(5) Now take a banana leaf. Spread some onion masala over it and keep the half cooked fish over it. Again spread more masala over the top. Fish will be now covered by the msaala. Now wrap it carefully.

(6) Heat a pan and keep the wrapped fishes over it(i made a knot with an aluminium foil over the wrap). Sprinkle water over it. Close the vessel with a lid. Let it steam cook. Flip the parcel in between by sprinkilng water. Cook for 15 minutes on each sides. Now you will get a nice smell of banana leaf). Switch off the flame when the color of leaf changes brownish. Your Meen pollichathu is now ready.

Enjoy your fish pollichathu with Kappa Puzhungiyathu, Kappa Puzhukku or rice….

Tips:

• Lightly heat the banana leaf over the flame so that it will not tear during wrapping.
• You can also use aluminium foil paper instead of banana leaf.

Mango Lassi

I'm a big fan of mango, the king of fruits. Mango lassi is a popular indian drink which will ne one of my favorite in Indian restaurants. The difference from mango lassi to milk shake is that, it is prepared by adding yogurt. Enjoy this summer with mango lassi :)

Preparation Time:5 min Serves:2 to 3

Ingredients:

Ripe Mango	1&1/2 cup(skin peeled and chopped into cube shapes)
Yogurt/Curd(thick and sour less)	3/4 cup
Chilled Milk/Water	1/2 cup
Ice cubes	1/2 cup
Sugar	2 tbl spoon(depends on the sweetness of mango)

Preparation:

(1)Take chopped mangoes in a mixer/blender along with yogurt, milk/water and sugar. Grind well. To this add ice cubes and grind it again.

(3) Make a smooth paste. Your mango lassi is ready. The consistency should be more or less thick.

Serve it and enjoy immediately:)

Tips:

• For an additional flavor you can add little ginger juice or cardamom powder while grinding.
• Select mangoes which have less fibre content.

Puzha Meen Curry/Fresh Water Fish Curry-Easy Recipe

This is a simple recipe which my mom used to prepare. Puzha meen will cook very easily too. I used to remove the skin of fish when making fish curries. Most of you won't do that. It's your choice. You can prepare as ur wish. Next time instead of frying fresh water fish, try this recipe and make a yummy curry.

Cooking Time:15 min
Serves:2

Ingredients:

River Fish	1(medium)
Chilly Powder	1 tspoon
Coriander powder	2&1/2 tspoon
Pepper powder	1/2 tspoon
Shallots/Small onion	4(skin peeled)
Coconut Oil	2 tspoon
Curry leaves	1 sprig
Salt	to taste
Tamarind	1 lemon size(soak in water and extract the juice)

Preparation:

(1) Wash and clean the fish. Cut into medium pieces. I cut into 5 pieces out of a medium size fish. Take it in a cooking vessel(prefarably earthern pot/Man chatti, i didn't used due to out of stock).

(2) Mean while take shallots in a mixer and grind it. To this add chilly powder, coriander powder and pepper powder. Again grind it by sprinkling water and make a very smooth paste.

(3) Add the ground paste to the fish. Add salt and tamarind juice. Pour water below the level of fish. Mix well. Make a salt test here.

(4) Allow the fish to cook in low to medium flame. When it starts boiling make a test for salt and spiciness, adjust accordingly. Rotate the vessel twice in between cooking. Add coconut oil and curry leaves when it is cooked almost. (i didn't used curry leaves due to out of stock :(  ). Switch off the flame when fish is cooked well and water evaporates(It looks like Meen Vattichathu). Your curry is now ready.

Enjoy Your fish curry with Rice/Kappa(Tapioca)…….

Tip:

• Add more tamarind juice which is the speciality of this curry.
• Adjust spiciness according to your tolerance.

Home Made Chocolates

Yeah now time for sweetness. I know all of you love chocolates. Do you know preparing home made chocolates are so easy???Yes, it is!!!!  I got this recipe from one of my favorite cooking show. 

My little one like this very much and i love to see his smile when he chew it. He will tell as "chac, chac" with a lovely smile…heehee..ok story time over and here comes the recipe with my clicks...

Preparation Time: 15 min
Setting Time: 8 hrs in room temp/4 hrs in refrigerator
No.of Chocolates: 15(big)

Ingredients:

Cocoa Powder( i used Hershey's)	1 tbl spoon
Drinking Chocolate	5 tbl spoon
Icing Sugar/Powdered Sugar	3 to 5 tbl spoon
MilkMaid/Condensed Milk	1/2 cup
Milk Powder	2 tbl spoon

Preparation:

(1) Take cocoa powder in a bowl. Add icing sugar to it and mix well with a spoon or spatula.

(2) Now add milk powder to it and mix well.

(3) To this add drinking chocolate and mix all the contents well using a spoon or spatula.To this dry ingredients pour condensed milk little by little. Mix well.

(4) Mix the dry ingredients with the condensed milk using hand. You will find it too sticky to mix. But be patient and mix well. Make a thick paste (Don't make it watery). Now leave aside for 20 minutes in room temperature to set well (You can also keep the same in refrigerator for about 10 min).

(5) Once it is set you will get a very thick paste. Take one bunch(lemon size) of prepared mixture in hand. Make ball shapes by rolling it using hands.

(6) Keep the ball shapes in a plate (keep space between each chocolates,preferably placed above a foil paper/wax paper to avoid stickiness, i didn't used).

(7) Now keep aside for more than 7 hours in room temperature or more than 3 hrs in refrigerator. Your home made chocolates are now ready (Ball shapes will slightly depress and form circle shapes).

(8) You can store this chocolates in a container or else cover each chocolates with a foil paper and store it. Store in refrigerator for short term use and in a freezer for long term use.

Prepare and enjoy your own chocolates
:)

Mutton Chops

Yet another weekend special, mutton chops..Got this recipe from a cooking book….

Preparation Time:45 min                      
Serves:4

Ingredients:

Mutton	3/4 kg
Big onion	1(large,chopped)
Ginger	1 square shape(crushed)+2 inch piece(crushed)
Garlic	8 cloves(crushed)
Chilly powder	2 tspoon
Turmeric powder	1 tspoon
Coriander powder	1&1/2 tspoon
Garam masala	1 tspoon
Curry leaves	1 sprig
Bay leaves	3
Cardamom	5
Cinnamon	2 inch stick
Cumin seeds	1/2 tspoon
Salt	1/2 cup
Oil	2 tspoon
Ghee	2 tspoon
Pepper Powder	2 tspoon
Water	1/2 cup

To roast and grind:

Oil	1 tspoon
Grated coconut	1/2 cup

Preparation:

(1) Wash and clean mutton. Cut into medium pieces. Keep it aside.

(2) Heat oil in a pan. Add grated coconut into it. Saute till the color changes to brownish. Take care not to burn it. Allow it to cool.

(3) Once it is cooled grind it in a mixer and make a fine powder. Keep it aside.

(4) Mean while heat oil in a bottomed pan. Pour oil. To the hot oil add cardamom, bay leaves, and cinnamon.Saute till it emanates its unique flavor. To this add crushed ginger and garlic. Saute till raw smell goes off. Now add onion slices with half tspoon of salt. Saute till the color changes to light brown.

(5) Add curry leaves. Saute well. To this add turmeric powder, chilly powder and coriander powder. Mix well. Add salt. Now add ground coconut powder to it. Mix well and switch off the flame. Keep this masala aside.

(6) Heat a pressure cooker. Transfer the prepared masala to pressure cooker(you can prepare the above masala in a cooker too). Also add chopped mutton pieces. Add half cup of water to it( As i want more gravy, i increased the amount of water).  Mix well. Make a salt test here. Pressure cook for 3 whistles.

(7) Switch off the flame and allow it to cool down naturally.

(8) Mean while heat ghee in a pan. Add crushed garlic. Saute till raw smell goes off. To this add pepper powder. Saute well. Transfer the cooked mutton to this pan and mix well. Add garam masala. Mix well

(9) Heat it till moisture evaporates and oil separates(I already added more water for gravy that you can see in the below picure. Usually mutton chops will be more or less dry). Switch off the flame and close the vessel with a lid(It will attain dark brown color when the flavor sets).Your mutton chops is now ready.

Have it with your chappathi/appam/rice..