MUTTON GOAN STYLE ( XACUTI)

INGREDIENTS :

Mutton - 1 kg

Garam masala powder - 1 tsp

Coconut pieces - 8 finely sliced

Green chillies - 5

Coriander seeds - 1 tsp

Jeera powder - 1 tsp

Chilli powder - 1 tsp

Salt to taste

Corinader leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, saute cocnut pieces, green chillies and coriander seeds for 2-3 minutes. Allow it to cool and then blend them finely.

2) Meanwhile, marinate mutton pieces with chilli powder and salt.

3) Heat oil in a pressure cooker. Once hot, saute onion till tender.

4) Add in Garam masala and Jeera powder.

5) Then, add in the blended masala to it. 

6) Then, add in the mutton to it. Add 1 cup of water and pressure cook for 10-15 minutes till done. Allow the pressure to leave. Cover in medium flame without lid till the oil separates out. Garnish it with Coriander leaves.

Serve hot with Rice.

 

DRUMSTICK LEAVES SOUP (MURUNGGAI KEERAI SOUP)

INGREDIENTS:

Drumstick leaves - 1 cup

Toor dal - 3 tbsps

Tomato - 1 small

Pearl onion - 3

Garlic cloves - 5

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Gingelly oil - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat pressure cooker. Add 3 tbsps of Toor dal, 1 cup of water, garlic, onion and tomato with turmeric powder and a spoon of gingelly oil. Pressure cook for 5 whistles till dal is soft.

2) Once done, open the lid and add drumstick leaves. Add 1-1/2 cups of water. Bring it to boil.

3) Add in coriander and Jeera powder with Salt. Mix it well. Cook till it reaches soup consistency.

4) Once done, remove from the flame and serve hot.

 

MADURAI STYLE MUTTAI PAROTTA (KOTHU PAROTTA)

INGREDIENTS :

Pearl onions/Sambar onions /Small onions - 1 cup

Tomato - 2 (medium)

Curry and coriander leaves

Turmeric powder - 1 tsp 

Kari masala powder/ Garam masala - 1 tsp

Chilli powder - 2 tsps

Coriander powder - 1 tsp

Green chillies - 5

Eggs - 5

Chicken kuzhambu/kurma - 3 cups

Parotta - 5

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot, add onion , green chillies and curry leaves. Saute till tender. Then chopped tomato and saute them till skinny.

2) Drop in the eggs and Salt. Mix it well.

3) Then, add in the Chicken Kuzhambu/Kurma , Turmeric powder, Chilli power, Coriander powder and kari masala power. Mix it well. 

4) Then, add in the scrambled parotta pieces to it, add little more salna and mix it well. Take a long flat spatula or dosa ladle and finely mince it well. Mix it evenly and once done, garnish it with Coriander leaves.

Serve hot with Chicken Salna. 

PANEER DOSAI

INGREDIENTS :

Paneer - 250 grams

Green chillies - 4

Coriander leaves - few

Wheat flour - 1 cup

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.

2) Heat Dosa Tawa. Spread dosai batter. Pray a spoon of ghee.

3) Spread the scrambled paneer over the dosai. Spray little ghee. Once gets roasted, remove from the flame and serve hot.

 

RAGI KALI / KELVIRAGU KALI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Gingelly oil - 1/4 cup

Salt as required

METHOD OF PREPARATION :

1. Mix ragi flour with sufficient water and water without any lumps. It should not be too watery.

2) Heat in mixture in a slow flame and stir continuously without lumps. Add crushed cloves and elachi.

3) When it starts cooking, it starts to thicken, scrap the sides continuously and roll the flour to the centre.

4) Once half cooked, add 1/4 cup of gingelly oil and mix it well until the kali starts to roll to the centre without sticking to its side.

5) Switch off the flame and allow it to cool down. Then roll the balls and serve with a spoon of gingelly oil.

 

PANEER PARATHA

INGREDIENTS :

Paneer - 250 grams

Green chillies - 4

Coriander leaves - few

Wheat flour - 1 cup

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.

2) Roll out the paratha, stuff in a spoon of the paneer mix. Roll out paratha. 

3) Heat dosa pan. Place the paratha, spray little oil or ghee. Flip once to its side. Remove and transfer it to a plate once done.

Serve hot. 

 

SEPANGKIZHANGU KULAMBHU / ARBI CURRY

INGREDIENTS :

Sepangkizhangu / Taro root/ Arbi -- 250 gms 

Pearl onions/Sambar onions /Small onions - 1 cup

Garlic cloves - 1/2 cup

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard, Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Jaggery - a pinch(optional)

Chilli Powder - 2 tsps

Turmeric powder - 1 tsp 

Spicy sesame powder - 1 tsp 

Coriander powder - 1 tsp

Asafoetida as required 

Rice flour - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1) Wash the vegetable thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook . 

2) Heat oil in a kadai . Add Mustard, Jeera and Methi seeds.When it splutters, add onion and curry leaves. Saute till tender.

3) Then , add garlic, chopped tomato and saute them till skinny.

4) Add thick tamarind extract, chilli powder, turmeric powder, coriander powder, Sesame powder and Salt. Bring it to boil.

5) Then , add the chopped kizhangu. Add asafoetida. Dissolve a tsp of rice flour in water and add to it to make a thick gravy. Finally, add jaggery to it. Cook till the oil separates out. 

Serve hot with Rice .

MUGHALAI CHICKEN

INGREDIENTS :

Chicken - 1 kg

Turmeric powder - 1 tsp

Salt to taste

Corinader leaves

To paste: 

Onion - 1 big

Cashews - 15 

Almonds - 15

Green chillies - 4

Curd - 1/4 cup

To powder:

Jeera - 1 tsp

Coriander seeds - 1 tsp

Cloves -2

Cinnamon -1

Chilli powder - 2 tsps

Marinate the chicken with Turmeric powder, Chilli powder, Curd - 3 tsps, Salt for an hour.

METHOD OF PREPARATION: 

1. Fry onion in a spoon of oil till golden brown. Remove from the flame and allow it to cool.

2. Blend onion with Cashews, almonds, green chillies and curd smoothly, with little water.

3. Dry roast jeera, coriander seeds, fennel seeds, 2 cloves, 1 cinnamon. Grind them finely with Chilli powder.

4. Heat oil. Once hot, add in the blended onion paste and saute well.

5. Then, add in the powdered masala to it and mix it well with little salt. Followed by marinated chicken. Mix it well. Add 1/2 cup of water. Cover with a lid and cook in slow flame for 15-20 minutes till the chicken is cooked well and the oil separates out. Garnish it with Corinader leaves.

Serve hot with Rice or Roti or Naan.

 

SWEET POTATO FRIES

INGREDIENTS :

Sweet Potatoes - 3

Chilli powder - 1 tsp

Salt to taste

Olive oil

METHOD OF PREPARATION :

1) Boil the sweet potato for 5 minutes till soft. Drain the remaining water and spread it in a dry cloth for 20 minutes.

2) Transfer it a bwol, mix in salt and chilli powder. 

3) Preheat oven for 10 minutes at 200 degrees. Line the tray with a baking sheet and spread the potaotes evenly. Spray little oil. Bake for 20 minutes, till done.

Remove from the oven. Serve hot with Sauce.

 

VENDHAYA KEERAI PACHADI

INGREDIENTS : 

Methi leaves - 2 cups 

Mustard, Jeera - 1 tsp 

Red chillies - 2

Yogurt/Curd -- 1 cups 

Onion - 1 

Asafoetida - 1 tsp 

Turmeric powder - 1/2 tsp

Salt to taste 

To blend :

Coconut pieces - 4

Channa dal  - 1 tsp 

Green chillies -3 

Jeera - 1 tsp

Coriander seeds - 1/2 tsp

Dry roast them and blend them a bit coarsely.

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add mustard , jeera and red chillies . 

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

3) Then add the grinded masala, turmeric powder and salt. Saute for few minutes and then add cleaned and washed methi leaves . Cover with a lid for 3 minutes.

4) When it gets cooked well, add the beaten yogurt mixture to it with asafoetida. Mix well for a minute and remove from the flame to avoid curdling.

Serve hot with Rice.