An excellent mutton roast recipe ,which you can prepare if you have any guest at home or if you want to try out something special other than your usual mutton curry .First we need to cook marinated mutton pieces ,then we need to roast it to make it even more flavorful .Mutton pieces can be cooked either by using pressure cooker or directly in a pan.Ingredients required are as follows:
TURMERIC POWDER-1/2 TSP
CHILLI POWDER-2 TSP
GINGER GARLIC PASTE -1 TBSP
CORIANDER POWDER-2 TSP
CHOPPED GINGER-MEDIUM SIZED
CHOPPED GARLIC-MEDIUM SIZED
PEPPER POWDER-1 TSP
Wash and clean mutton pieces thoroughly ,add turmeric powder,chilli powder,coriander powder ,ginger garlic paste and salt.Mix well.
Take a pan ,add marinated mutton pieces ,poue 1 cup of water,cook until mutton gets cooked well, it may take 10-12 minutes to cook properly.
Adjust the gravy as per your preference.
Once mutton gets cooked well,keep this aside.
In another pan heat some oil,add finely chopped ginger,garlic ,green chillies and some curry leaves.
Saute it until it’s raw smell goes off completely ,add cooked mutton along with it’s gravy,
Add pepper powder and combine well, check salt .
cover this up for 2 minutes in low flame .
serve hot .
coconut oil can be used to get authentic flavour of kerala dishes.
curry leaves can be added generously ,which will enhance the flavour of mutton roast.
Today i am here with a delicious chicken recipe ,chicken 65 .This can be served as a starter or as a side dish for fried rice .I have used boneless chicken pieces to prepare this yummy starter dish .We can even use chicken with bones and follow the same method.
Boneless chicken (2chicken breast pieces)-400gms
chilli paste -2 tbs(made a paste of 5 kasmiri chilli )
ginger garlic paste-1&1/2tbsp
corn flour-2 tbs
curry leaves -3 sprig
oil-for deep frying chicken
oil- 2 tbsp
kashmiri chilli powder-2 tsp
crushes pepper -1 tsp(optional)
Wash and clean the chicken pieces,cut them in to cubes.
Marinate the chicken pieces with ,turmeric powder,homemade kashmiri chilli paste,ginger garlic paste ,salt and pepper powder .
Keep the marination for 20 minutes.
After 20 minutes add corn flour ,and mix well.
Break 2 eggs in to a bowl and whisk well.
Dip each chicken pieces in the egg wash and deep fry in the medium hot oil.
Fry all these chicken pieces in smaller quantity,let them become cripsy golden in colour.
Transfer these fried chicken pieces in an oil absorbant paper.
Another pan add 2 tbsp oil,once the oil become hot add finely chopped,ginger, garlic ,green chillies and curry leaves.
Saute it for 2 – minutes,when it’s raw taste goes off,add kashmiri chilli powder and some salt ,mix well.
Now we can add fried chicken pieces and coats well with these masala,which will give nice colour for chicken 65.
Finally sprinkle some crushed pepper (optional) which will make chicken 65 little more spicy.
Great dish to serve as a starter or side dish for any kind of fried rice !!!
No need to add any food colour for chicken 65’s preparation,kashmiri chilli powder will give tempting red colour for this dish.
Finally salt should be added very carefully.little bit only required.
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This south indian dosa can be prepared very quickly.We don’t need to wait for fermentation of the dosa batter which takes a 8-9 hrs.White rice can be soaked for 2 hours and grind it along with some coconut and water ,batter will be ready.
This can be eaten along with some coconut chutney, onion chutney etc.
WHITE RICE-1 GLASS
FRESHLY GRATED COCONUT-1 CUP(250 ML)
Wash and Soak the white rice overnight or minimum 2 hrs.
After 2 hrs grind this soaked white rice along with grated coconut and water and make a smooth paste.
water should be added more to prepare neer dosa.It should be flowing consistency.
Add some salt and mix well.
Heat a tawa, preferably cast iron tawa.
Tawa should be really hot while pouring the dosa batter,otherwise dosa will not come out well.
Spread some oil on tawa ,Pour a ladle full of batter on the centre of the tawa.spread it evenly.
Allow this to cook for 1 minute in medium flame ,no need to flip the side .
transfer this on a serving plate.
I usually serve neer dosa along with some onion chutney.
Tawa should be really hot before pouring dosa batter.
consistency of dosa batter should be thin compared to other dosa batter.
Today’s recipe is an instant kerala rasam which can be prepared very quickly and a great combination for any type of vegetable stir fry or thoran .I have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:
TAMARIND -A SMALL PIECE SOAKED IN WATER.
TURMERIC POWDER-1/4 tsp
CHILLI POWDER-1 tsp
PEPPER POWDER-1 tsp
COCONUT OIL-1&1/2 TBSP
MUSTARD SEEDS-1 TSP
Heat a pan ,when it becomes hot pour some oil ,when the oil become hot add some mustard seeds ,splutter it .
Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
when it’s raw flavour and smell goes off add chopped tomatoes, when tomatoes become mushy , add some masala.
Add turmeric powder, chilli powder, pepper powder and salt.
Add tamarind water and adjust the consistency of the curry by adding enough water.
Allow this to boil for 2-3 minutes .
Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
Mix well.Finally garnish with some coriander leaves and switch off the flame.
Serve hot with some white rice, boiled rice etc.
Tamarind juice should be added carefully, tomato it self has some sour flavour.
Spice level can be adjusted according to your taste preference.
Mangalorean chicken sukka is a delicious blend of spiced freshly grated coconut and chicken.This dry chicken curry is often served along with neer dosa,but we can also have this as a side dish for rice, chapathi , Naan etc. Flavour of coconut gives a unique taste for this lip smacking chicken curry.Do try this recipe and let me know your feedback.
Chilli powder-1&1/2 tsp
Lemon juice -1 tbsp
ginger garlic paste-2 tbsp
freshly grated coconut-1 cup
pepper corns-1 tbsp
dry red chillies-6-8
corinader seeds-1&1/2 tbsp
fennel seeds-1 tsp
cumin seeds-1 tsp
turmeric powder-1/4 tsp
kashmiri chilli powder-2 tsp
Marinate the chicken pieces with turmeric powder,chilli powder,lemon juice,ginger garlic paste and salt.Keep the marination for 15 minutes.
Dry roast all the ingredients for the masala(peppercorns,dry red chillies,coriander seeds,fennel seeds,cumin seeds,cloves and cinnamon sticks).Let it cool down.
Take a blender jar, add all the roasted ingredients and grind it.
Once we get powdered masala,add freshly grated coconut and grind it until we get a coarse mixture.Keep this aside.
In a pan add enough oil ,bay leaf,green chillies and sliced onions.
Saute it until onions become translucent .Add 1/4 th tsp of turmeric powder and 2 tsp of kashmiri chilli powder,which will give a nice colour for this dish.
Add marinated chicken pieces and let this cook for 6-8 minutes in medium flame until chicken gets cooked well.
Add coarse mixture of coconut and mix well.
Sprinkle some water just to combine everything well .
Add salt and let this cook for another 3 minutes ,so that chicken will absorb all the flavours of the masala .
Finally garnish with some coriander leaves and switch off the flame.
Great combination to have with Neer dosa,chapathi,naan,roti etc.
If u want you can add a small piece of tamarind while grinding the masala. Since i have added some lemon juice while marination ,i have skipped this ingredient.
Children’s favorite nutella fruit sandwich is a very simple and quick recipe which can be prepared within 5 minutes.We can use any fruits which are firm in texture , to include in the nutella filling .
grated apple -1/2 cup
bread slices- 6
Trim the edges of the bread slices .
finely chop all the fruits ,in a mixing bowl add all these fruits along with 2 tbsp of nutella and mix well.
Spread some nutells on the bread slices (optional).
Add one spoon of prepared nutella fruit mixture in to the bread slice and cover this with another bread slice.
Heat a non stick pan ,rub some butter or ghee ,toast both sides of the fruit sandwich.