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.

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..

Varutharacha Mutton Curry

This was my weekend special, got this recipe from a cookery show. Taste was awesome, got thumbs up from my hubby  ;)

Ingredients:

Mutton	1 kg
Coconut milk(thin-rendam pal)	3/4 cup
Coconut milk(thick-onnam pal)	1/4 cup
Ginger	2 inch piece
Garlic	6 to 8 cloves
Green chilly	2
Chilly powder	1 tspoon
Turmeric powder	1/2 tspoon
Curry leaves	1 pinch
Salt	to taste

For stirring in oil and grinding:

Oil	2 tspoon
Coconut	1&1/4 cup
Small onion	18 to 20
Dry red chilly	3
Coriander powder	1 tspoon
Pepper powder	1 tspoon
Curry leaves	1 pinch
Water	less than 1/4 cup

for tempering:

Oil	1/2 tspoon
Small onion	2
Mustard	1/2 tspoon
Dry red chilly	2(small)
Curry leaves	1 pinch

Preparation:

(1)  Wash and clean mutton. Cut into medium pieces. Keep it aside. Extract coconut milk from coconut and make thin and thick milk. Keep it aside. Chop ginger, garlic and green chilly. Keep it aside.

(2) Heat the pressure cooker and add mutton pieces with thin coconut milk. Add ginger, garlic, green chillies, chilly powder, turmeric powder, curry leaves and salt. Mix well. Cook it for 3 to 4 whistles. Keep the remaining water with it which can be used for making gravy. Keep it aside.

(3) Mean while heat oil in a pan. Add grated coconut and stir for 2 minutes. Now add peeled onion, curry leaves and dry chilly into it. Saute till the color of coconut changes brownish. Switch off the flame, add coriander powder and pepper powder. Mix well and allow it to cool.

(4) Once it is cooled, grind it in a mixer by adding water and make a fine paste.

(5) Add ground paste to the cooked mutton pieces with the water in it. Mix well. Make a salt test here. Close the vessel with a lid and allow to heat it in low flame for 5 to 10 minutes. Let the flavor sets well.

(6) Mean while heat oil in a pan and temper with the ingredients shown under  "for tempering" heading. Pour it to the mutton pieces. Add thick coconut milk. Mix once and switch off the flame. Your varutharacha mutton curry is ready. Close the vessel with a lid for 5 minutes before serving (Since it was hot i couldn't get a clear picture finally).

Have the curry with your appam/chappathi/rice/idly/dosa

Tips:

• Thin coconut milk is made by mixing water with thick coconut milk. 
• If you want the gravy as thick, reduce the amount of thin coconut milk.

Mutton Pepper Fry

Ingredients:

• Mutton-1/2 kg
• Big onion-1(medium)
• Green chillies-3(medium)
• Garlic-5 cloves
• Butter/Oil-3 tspoon
• Pepper powder-2 +1 tbl spoon
• Red chilly powder-1/2 tspoon
• Coriander powder-1/2 tspoon
• Garam masala powder-1/2 tspoon
• Ginger garlic paste-1 tspoon
• Lime juice-2 tspoon
• Curry leaves-1 pinch
• Coriander leaves-1 sprig
• Salt to taste

Preparation:

(1) Wash and clean mutton. Cut into small pieces.Take it in a vessel and add gram masala powder, lime juice,pepper powder,ginger garlic paste and salt. Mix well. Leave it for marination about 1 hour.

(2) After marination boil mutton pieces in cooker for 3 whistles with one glass of water. After boiling separate the drained water and mutton pieces. Keep it aside.

(3) Chop onion,green chillies and garlic. The below picture also includes butter,coriander leaves and curry leaves. Keep it aside.

(4) Heat butter in a pan and add garlic cloves. Stir it till an aroma arise. Now add green chilly and onion one by one. Stir till color changes to brownish. Now add curry leaves. Stir it and add pepper powder, chilly powder and coriander powder. Stir it for one minute. Close the vessel with a lid for 5 minutes (if the ingredients is dry add drained water of mutton before closing with the lid,so that the flavor sets well ). Now masala for mutton pepper fry is ready.

(5) Now add boiled mutton pieces into the masala along with half cup of drained water. Stir well. Keeps on stirring till the curry turns dry. Finally garnish it with coriander leaves. 

Now your mutton pepper fry is ready.

Kothu parotta

You have to use MUTTON CURRY or CHICKEN CURRY for this. You can avoid it but adding it enhance the taste of kothu parotta.

Ingredients:

• Parotta-4
• Cooked mutton/chicken pieces[with little gravy,minced]-6
• Egg-2
• Tomato-1/2(medium)
• Big onion-1/2(medium)
• Green chilly-4
• Chilly powder-1/2 tspoon
• Curry leaves-1 pinch
• Salt to taste

Preparation:

(1) Chop onion,green chillies and tomato. Beat eggs in a bowl. Take mutton curry in another bowl. Keep everything aside.

(2) Take parotta in a plate. Chop it into small pieces using hand.

(3) Heat oil in a pan. Add onion and green chillies. Once it turns brownish add tomatoes and curry leaves. Stir well till it turns juicy.

(4) Now add chilly powder,minced mutton curry and chopped parotta one by one into it. Stir well. Also pour beaten eggs over it. Stir well. Once it turns dry take a silver glass or sharp edge glass and mince the pieces using hand.

Finally stir it well and your kothu parotta is ready....

Asiad/Kappa Biriyani

It is a popular dish in high ranges. This can be cooked with beef,chicken or mutton. The recipe followed here is with mutton. It should be enjoyed as  a main dish.

Ingredients:

• Mutton-1/2 kg
• Tapioca-1(medium size)
• Grated coconut-1/2 cup
• Small onion-4
• Green chilly-4
• Black pepper-1 tspoon
• Cloves-3
• Garlic-5 clove
• Coriander powder-2 tspoon
• Chilly powder-1+1 tspoon
• Turmeric powder-1/2 +1/2 +1 tspoon
• Yogurt-1 tspoon
• Garam masala-1 tspoon
• Ginger garlic paste-1/2 tspoon
• Salt to taste
• Curry leaves-2 pinch

For garnishing:

I missed in this recipe:(

• Mustard-1 tspoon
• Curry leaves
• Oil-1 tspoon
• Dry red chilly.

Preparation:

(1) Wash and clean mutton. Cut into small pieces. Add chilly powder, turmeric powder, yogurt, garam masala, ginger garlic paste and salt. Mix well and and marinate it for 1 to 2 hours in refrigerator. After that boil it in pressure cooker with one glass of water for 4 to 5 whistles. Keep it aside.

(2) Peel the skin of tapioca and cut into small pieces. Boil it in water by adding turmeric powder and salt for about 20 minutes. Drain water and keep it aside.

(3) Mean while heat oil in a pan. Add grated coconut and small onion. Once it turns light brown add black pepper, clove, garlic,green chilly and curry leaves one by one. Keep on stirring. Once it turns brownish reduce the flame and add chilly powder, coriander powder, turmeric powder. Mix well and switch off the flame. Allow it to cool.

(4) Grind the cooled ingredients in a mixer by adding little amount of water. Make a fine paste. Keep it aside.
(5) Heat a large pan or vessel. Add marinated mutton, boiled tapioca and grinded contents with needed salt. Mix well so that meat mixture combines well with tapioca. Close it with a lid. Heat it(in low flame) till it becomes dry or thick(dum). Open the lid and smash the tapioca pieces and mix well. In a pan temper with the ingredients shown under "for garnishing". Pour it to the dish and mix it.

(6) Now your asiad/kappa biriyani is ready. Serve it hot.

Hyderabadi Mutton Biriyani

This is a "layered mutton biriyani".Reference from vah-reh video and tips from my hubby..:).It came out well.......

Ingredients:

• Mutton-1/2 kg
• Basmathi rice-2 cup
• Onion-1(big)
• Green chilly-4
• Biriyani masala-1+1 tspoon 
• Garam masala(bay leaf,cardamom,cinnamon,cloves)-each a pinch
• Cumin seeds-1 tspoon
• Black pepper-2 pinch
• Pepper powder-2 tspoon
• Yogurt-2 tspoon
• Ginger garlic paste-2 tspoon
• Chilly powder-2 + 1 tspoon 
• Coriander powder-1&1/2 tspoon
• Turmeric powder-1 tspoon
• Coriander leaf-3 pinch
• Mint leaf-3 pinch
• Ghee/Oil-2+1 tspoon
• Fried onion-1 fistfull
• Salt to taste

Preparation:

(1) Wash and clean mutton. Marinate it with biriyani masala, ginger garlic paste, chilly powder, turmeric powder, salt and yogurt for 1 to 2 hours.

(3) After marination boil mutton for 4 whistles. Keep it aside.

(4) Cook basmathi rice to 50% (half cook) in water along with cumin seeds and little salt. Keep it aside.

(5) Mean while chop onion, green chillies, mint leaves and coriander leaves. Also take 1 fist-full of fried onion (available in market) and keep aside.

(6) Heat ghee in a pan.Add garam masalas(see above) one by one. Saute till a nice aroma arose.Then add chopped onion.Once color changes add green chillies. Stir well til onion changes brownish. Again add biriyani masala, chilly powder and coriander powder. Stir well. Add fried onion (1/2 fist-full). Mix it. Finally add 1 pinch of mint leaves and coriander leaves. Switch off the flame and keep this masala aside.

(7) Take a tray. Spread ghee to its bottom. Make layers as shown in below steps.
(a) Add one layer of rice to the lower level followed by mutton pieces. Spread some drained water over the rice which we already kept aside.

(b) Again add one layer of prepared masala followed by remaining rice.Spread some drained water from mutton which we already kept aside.

(c) To this add a layer of fried onions (1/2 fist-full) followed by 2 pinch of coriander leaves and mint leaves.

(d) Cover the tray tightly with a foil paper.Preheat the oven to 350 degrees. Place the tray inside the oven and boil it for another 40 minutes.Now rice will be cooked completely.

(7) Take out the tray and mix all the contents.  Now hyderabadi mutton biriyani is ready.Have it with Raita (CLICK HERE to see the preparation of Raita).

Tips:

• U can also cook this without oven. Place a tawa (dosa making utensil) over the stove and keep this biriyani ingredients(as layers given above) in a tightly closed vessel above the tawa for 2 hrs in low heat.