Mutton Perathal (Mutton Gravy)

MUTTON PERATHAL

to marinate
1 kg mutton - cut into small bites
1 tbs of ginger garlic paste
4 tbs of yogurt
2 tbs red chilly powder
1 tsp turmeric
2 tbs of chopped coriander leaves
1 sprig of curry leaves
2 green chilies - halved lengthwise
1 small tomato - chopped
1 tbs fennel powder
1 tsp cumin powder
1small onion chopped coarsely

for tempering
2 small piece of cinnamon sticks
2 cloves
3 star anise
3 cardamons
2 big onions-sliced finely
1 sprig curry leaves
2 green chilies - chopped small (optional if you prefer more heat)
1 small potato - cut in small cubes
3 tbs chopped coriander leaves

Preparation

1.  Wash and cut into bite size mutton, drain and set aside in a bowl.
2.  In the same bowl, add all ingredients for marination, season with salt and mix well all and set aside for minimum half hour.
3.  If using pressure cook, add the marinated ingredients and pressure cook for 2 whistle, also depending the cut and size of the meat.
4. While the mutton is being cook,  in a different pan, heat some oil. 
5.  Once oil is hot, add in cinnamon sticks, cloves, anise and cardamons.  Once it starts to pop add in potato cubes and give it a golden colour.
6.  Next add in onions and stir fry till soft on medium flame
7.  Add in green chilies and curry leaves mix well. Stir for a few more minutes.
8.  Add this tempered items to the already cooked mutton gravy, add in chopped coriander leaves and give a good stir and let it simmer for a few more minutes.
9. Ready to be served with hot rice or even chapatis.


Enjoy!!!

Aloo Puri - Punjabi Style...

I have been literally in "sabbatical" from blogging for almost a year now. Am simply overwhelmed with so many things and though I still cook almost everyday, I just find blogging a big task and keep pushing it away.

Keep telling myself I should start before I can see cobwebs on my blog and here I am today - hoping to post it before the end of the day.

Its the usual Ladies and Children monthly birthday party - and this month I am suppose to make a side dish that goes well with Puri - Aloo Puri or some called it as Puri Bhaji.

I wanted to make something different with it and look around and found this http://www.vegrecipesofindia.com/aloo-poori-punjabi-aloo-poori/#comment-85081  Thanks Dassana for sharing  a wonderful recipe.

What made me to try this recipe is the only use of ajwain and nothing else..Ajwain is something I have only used when making muruku to give the aroma.  I also know every indian household use to have a bottle of omathani - ajwain water for digestion and stomach discomfort.

Believe me frying the ajwain in the hot oil ( I had mine mixed with ghee and oil) just was so brilliant. The whole house was filled up with this nice aroma.

Ajwain = ஓமம் (omam) in tamil
 

Lets look into the recipe. I actually used a kilo of potatoes for this party.

Aloo Sabzi

 

4-5 medium size aloos (potatoes), peeled and diced

1 medium size onion, finely chopped

2-3 garlic, finely chopped (optional)

1 inch ginger, finely chopped

2-3 tomatoes, chopped

1 or 2 green chili, chopped or sliced (optional)

1 tsp turmeric powder

1 tsp red chili powder

1/2 tsp garam masala powder

1 tsp ajwain/carom seeds

a pinch of asafoetida

1 tsp dry mango powder/amchur

3 tbsp oil

2 to 3 cups water

a few coriander leaves for garnishing

 

Method

 

1. Heat oil.
2. Add ajwain and fry them
3. Add onions and fry till it is soft.
4. Add ginger, garlic and chilli till the rawness smell of the ginger/garlic disappear.
5. Add tomato and stir till the tomatoes are soft and mushy.
6. Add the turmeric, red chilli powder and asafoetida, mix well
7. Add potato, mix well
8. Add salt to taste and mix well.
9. Add water to the potato and pressure cook it for about 3-4 whistles till the potatoes are cooked and soft.
10. Remove lid and let it simmer for a few more minutes at the same time with the back of a spoon press a few of the potatoes sort of  to mash it.
11. Once you get the right thickness according to your preference, sprinkle some amchur and garam masala
12. Mix well and garnish with coriander leaves
13. Serve with hot puris

Info on Ajwain - thanks to following

http://www.onlyfoods.net/ajwain.html

http://indianfood.about.com/od/thebasics/p/ajwain.htm
 

Urlagalange Masiyal /Mashed Spiced Potatoes

A spicy mashed pototo that goes well with rice..

Boil potatoes with some salt and removed the skins.

Mashed the potatoes - it need not be really mashed - it can be some chunks and some mashed up.

Heat some oil in a wok (sorry no picture for this).  Add mustard seeds - once it starts to splutter, add in urad dhall cumin seeds, fennel seeds and dry chillies - saute for a few minutes.

Add in chopped onions and curry leaves.  Saute till the onions are soft.  Add in your mashed potatoes, tumeric powder, chilli powder and salt to taste. 

Stir well ensuring the mashed potatoes and onion mixture mix well and voila you have Urlagalange masiyal.