MUTTON POTATO CURRY

INGREDIENTS:

• Mutton - 1/2 kg
• Potato-100 gms
• Sambar Onion - 1 cup 
• Grinded coconut - 1/2 cup 
• Mutton masala - 1 tbsp
• Sambar Powder-- 1 tbsp
• Kari masala powder--1 tsp 
• Salt to taste
• Curry leaves 
• Coriander leaves 
• Turmeric powder - 1 tsp

Marinate the mutton with Turmeric powder, Salt.

METHOD OF PREPARATION : 

1) Heat oil in a pressure pan.Once hot,add chopped onion.Fry them till tender.

2)Add curry leaves and chopped mutton and potato.Fry them till mutton leaves some water. Then, add cubed potatoes.

3) Add grinded coconut and all the masalas , salt , turmeric powder and mix them well.Add sufficient water and pressure cook for 6-7 whistles till mutton becomes tender.

4)Switch off the flame,after the steam leaves.Again leave the pan without lid in a medium flame and boil them till oil separates. Garnish with Coriander leaves.   Serve hot with Rice / Roti. Sending this to Srilekha's EFM : Mutton Series .

MUTTON LIVER SUKKA

INGREDIENTS :

• Mutton Liver - 200 gms
• Onion - 1 big (finely chopped)
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Mutton masala - 2 tsps
• Salt to taste
• Coriander leaves -few

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, saute onion till soft and tender

2) Add green chillies and saute it well.

3) Then add chopped liver to it and saute for few minutes. It leaves out water.

4) Add Turmeric powder, Mutton masala. Add 2 tbsps of oil. Cover with a lid and cook till the oil leaves out and liver is well cooked.

Garnish it with Coriander leaves. Serve hot with Rice.

ROHU FISH KALIA

INGREDIENTS : 

 

• Rohu fish -- 200 gms
• Curd --- 100 gms
• Onion --- 2 big 
• Ginger-garlic paste --- 1 tsp 
• Salt to taste 
• Mustard , Jeera and Cumin seeds --- 1 tsp each 
• Turmeric powder- -1 tsp

METHOD OF PREPARATION :

1. In a blender, add ginger-garlic, coriander seeds, mustard, green chillies and blend it well. 
2. Marinate fish with turmeric powder and salt for 1 hour. 
3. Then fry it lightly in gingelly oil and keep it aside.
4. Heat oil in a pan . Add mustard and jeera .When it splutters ,add chopped onion with curry leaves and saute till the onion becomes tender.

5) Then add the blended paste, turmeric powder, water and curd to it. Mix it well.

6) When it starts to boil, add the fish to it. Cover with a lid and cook till the oil separates out.

Serve hot with rice .

CHICKEN KURMA

INGREDIENTS : 

• Chicken --- 250 gms 
• Onion --- 1 big 
• Tomato -- 1 big
• Ginger-garlic paste -- 1 tsp 
• Biriyani leaves, Cinnamon, Cloves, Annasi poo, Phool
• Pudina and Coriander leaves 
• Salt to taste 
• Chicken masala powder -- 2 tsps 
• Turmeric powder -- 1 tsp 
• Kari masala powder -- 1 tsp 
• Coconut milk - 1/2 cup

Marinate the chicken with 

Curd -1 tsp, Chilli powder - 1 tsp, Turmeric powder - 1 tsp, Ginger-garlic paste - 1 tsp and Salt for 1 hour

 
METHOD OF PREPARATION : 

1) Heat oil in a kadai. Once hot, add biriyani leaves and onion. Saute till tender.

2) Then, add sliced tomato, salt and saute till it turns tender and soft.

3) Add Chicken masala, turmeric powder, Kari masala powder, ginger-garlic paste and Salt. Mix it well.


4) Then add the marinated chicken, saute for 5 minutes. 

5) Finally, add coconut milk with little water. Cover with a lid, cook till the oil separates out.

Serve hot with Rice/ Roti /Paraotta.

MUTTON LIVER CURRY / EERAL KULAMBU (Without Coconut)

INGREDIENTS : 

Liver -- 250gms
 Sambar /Pearl onions -- 2 cups finely chopped 
Tomato -- 1 big
Ginger garlic paste - 1 tsp 
Curry leaves 
Salt to taste 
Chilli powder -- 1 tsp 
Turmeric powder -- 1 tsp 
Garam masala -- 1/2 tsp 
Mutton masala -- 1 tsp 

To grind : 

Tomato - 2 medium

Cashews - 7

Fennel seeds - 1 tsp
Kus kus - 1 tsp

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Add chopped onion . Saute till tender . 

2) Then add chopped tomato. Wait till it mixes well with onion . 

3) Add the grinded masala, Ginger-garlic paste, Chilli powder, Garam masala, Turmeric powder. Saute till the raw smell leaves.

4) Then add cleaned , washed and chopped liver . Stir it well with the mixture . 

5) Cook in medium flame . Cover with a lid, cook till the oil separates . Add salt before removing from the flame . 

Serve hot with rice/idli .

AATUKAAL KUZHAMBU / GOAT LEG CURRY

INGREDIENTS :

Goat leg - 2 legs

Pearl onion - 1/2 cup
Tomato - 1

Salt to taste

Chilli powder - 1 tsp

Turmeric powder - 1 tsp

Mutton masala powder - 2 tsps

Curry leaves

Coconut  - 5-6 pieces

METHOD OF PREPARATION :

1) Heat pressure cooker .Saute onion and tomato till tender.

2) Followed by cleaned leg pieces .

3) Then add grinded coconut , chilli powder ,mutton masala powder, turmeric powder and curry leaves with little water.

4) Cover the lid and cook for 2 whistles .

5) Simmer to slow flame , cook for 15- 20 minutes.

6)Allow the steam to leave ...finally add salt .Garnish with curry and coriander leaves .

Serve hot with Rice .

CREAMY GARLIC CHICKEN

INGREDIENTS  :

Chicken - 1/2 kg( boneless)

Mint leaves- few

Coconut milk - 2 tbsps

Coriander leaves

Turmeric powder - 1 tsp

Ginger-garlic paste- 1/2 tsp

Fresh cream - 1 tsp

Salt to taste

To grind: 

Onion - 1 big

Green chillies - 6

Fennel seeds -1 tsp

Coriander seeds - 1 tsp

Garlic cloves - 7

METHOD OF PREPARATION : 

1) Clean and marinate the chicken with a tsp of chilli powder,t ginger-garlic paste, turmeric powder , salt and 1 tsp of curd for an hour .
2) Heat kadai . Add a scoop of butter . Once hot , saute grinded masala and saute till the raw smell leaves.

4) Add chicken and coconut milk to it .Add sufficient water and cook till the gravy thickens and the oil separates . Add fresh cream and mix it well, before removing from the flame.

Garnish with mint before removing from the flame .

Serve hot with Rice or Roti.

Linking it up with Lubna's Joy from Fasting to Feasting - V event and Priya's Olymic games event

EGG TOMATO KURMA

INGREDIENTS

 : 

Eggs - 5 

Onion- 1 big

Mustard - 1 tsp

Jeera - 1 tsp each 

Curry leaves 

Green Chillies - 3 

Salt to taste

Tomato- 4  

Chilli powder - 2 tsps

Turmeric powder - 1 tsp 

Coriander powder - 1 tsp 

Garam masala - 1 tsp

METHOD OF PREPARATION : 

1) Boil eggs separately and keep it aside. 

2) Heat oil in a kadai .Once hot, add mustard and jeera .When it splutters , add onion and saute till tender. Add chopped chillies,salt and curry leaves. 

3) Then , add the grinded masala with spice powders, salt and water. 

4) Simmer to slow flame. 

5) Once it starts,boiling add eggs to it. Cook till the oil separates out. Serve hot with Rice / Roti .

AATHUKAL KULAMBU / GOAT LEG CURRY

INGREDIENTS :

Goat leg - Cleaned , washed and fried . Shop keepers will usually clean and fry it and give .
Salt to taste
Sambar powder - 2 tsps
Turmeric powder - 1 tsp
Chilli powder -1 tsp

For Masala :

Coconut - 8 pieces
Tomato - 1
Pearl onion - 1 small cup

METHOD OF PREPARATION :

1) Clean the legs throughly .
2) Pressure cook legs with turmeric powder for 10 whistles.
3) Then , add the grinded masala , all the powders and salt .
4) Cook till the gravy becomes thick and the oil separates out .

Serve hot with Idli .

KADAI CHICKEN GRAVY

INGREDIENTS :

Chicken - 250 gms
Green chillies -4
Onion - 2 medium chopped
Tomato - 1 big
Chilli powder -2 tsps
Ginger-garlic paste-1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Coriander leaves and Curry leaves
Yogurt - 3 tbps
Lemon - 1
Salt to taste



METHOD OF PREPARATION :

1) Marinate chicken with 1 tsp chilli powder,dania powder,yogurt,garam masala powder for 1 hour.

2) Heat oil in a kadai . Add onion and saute till golden brown.

3) Add chopped tomato and green chillies and saute till tender.

4) Add ginger-garlic paste,curry leaves and all the powders with salt.

5) Finally , add chicken to them and mix them well .Add little water sufficient for the chicken to be cooked .

6)Cover with a lid and cook in slow flame till it forms thick gravy.Garnish with coriander leaves and lemon juice.

Serve hot with Rice / Roti .

BENGALI FISH CURRY

INGREDIENTS :

Fish -- 500 g
Chilli powder - 2 tap
Red Chillies - 4
Green chillies - 4
Bay leaf - 1
Turmeric powder - 1 tsp
Salt to taste
Coriander powder - 1 tsp
Sesame seeds - 1 tsp
Curry leaves
Coriander leaves
Onion - 2 big

For Masala :

Mustard seeds - 1 tsp
Ginger - a small piece
Garlic cloves -4
Onion seeds (kalonji) - 1 tsp

METHOD OF PREPARATION :

1) Marinate fish with limejuice, turmeric powder and salt for 30 minutes.

2) Heat a tbsp of oil in a pan and shallow fry the fishes till half brown and keep aside .

3) Heat a tsp of oil, add mustard seeds, sesame seeds , red chillies and bay leaf .

4) When it splutters , add onion and saute till tender .

5) Add the grinded paste,all the powders and salt .Add a cup of water .

6) When it starts boiling , add fish to it and simmer to slow flame . Cook till the oil separates out . Finally , add split green chillies and corinader leaves .

Serve hot with rice .This is yet another bengali fish recipe . Tried this from here .

CHICKEN LIVER GRAVY( Capsicum flavoured)

Chicken liver is one of the common recipe prepared in down south indian villages. Today, I am sharing a simple recipe adding capsicum to regular flavour. This recipe is generally prepared using Green Chillies replacing Capsicum.

INGREDIENTS : 

Chicken liver -- 100 gms 

Red,green and yellow peppers chopped -  1 cup

Onion -- 1 cups chopped

Tomato - 1 chopped finely 

Curry leaves 

Kari masala -- 2 tsps

Salt to taste 

Chilli powder - 1 tsp 

Chicken masala - 1 tsp 

Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add chopped onions and tomatoes to it and saute till tender . 

2) Then , add chopped capsicum and curry leaves . 

3) Add the liver to it and stir them well . Cook in slow flame . Liver will release some water and will be cooked in itself . Stir them for few minutes till cooked.

4) Then , add again a spoon of oil ,ginger garlic paste,all the spice powders and salt .Mix them well.Cook till the gravy is thick and oil separates 

out. 

Serve hot with Roti / Idli .This goes to my Family's Favourite Food Event .

MUTTON CHUKKA

INGREDIENTS : 

Mutton -- 250 gms 

Pearl onion -- 2 cup chopped R

Dried Red chillies -- 5 C

Curry leaves

Salt to taste 

Mutton masala powder -- 1 tsp 

Turmeric powder -- 1 tsp

Ginger-garlic paste - 1 TSP

Karimasala - 1 tsp

METHOD OF PREPARATION : 

1) Heat a ladle of oil in a pressure cooker . Once hot , add onion and saute till tender .Add curry leaves and red chillies to it. 

2) Then , add mutton to it and saute till it leaves water . 

3) Then add ginger-garlic paste, chillipowder, turmeric powder, karimasala, mutton masala,salt  with a cup of water and pressure cook for 8-9 whistles till the mutton is cooked well and leaves oil.Open the lid and mix well till it forms thick gravy.

Serve hot with Idli / Rice.Sending this Submit your recipes by srilekha.