Here’s mum’s mutton curry that she would cook every Friday 🙂
It’s absolutely delicious and goes with rice, roti, bread or event ragi balls! Do try it out 🙂
- Mutton – 500 gms
- Thinly sliced onion – 2 medium
- Tomatoes – 2 medium
- Potatoes – 2 medium
- Fenugreek /Methi leaves – 1 small bunch
- Lilva beans – 1/2 cup
- Slit green chilies – 3-4
- Coriander leaves finely chopped – 2 tbsp
- Ginger garlic paste – 1 1/2 tsp
- Grated Coconut – 4 tbsp
- Yogurt – 2 tbsp
- Red chili powder – 1 1/2tsp
- Coriander powder – 1 1/2 tsp
- Turmeric powder – 1/4 tsp
- Garam masala powder – 1/4 tsp
- Cloves – 2
- Cinnamon – 1 small stick
- Bay leaf – 1
- Cardamom – 2
- Oil – 6tbsp
- Salt – as required
- Wash the mutton thoroughly. Marinate with yogurt, 1/2 tsp ginger garlic paste, green chili, about 2 tbsp each of thinly sliced onion and tomatoes, 1/2 tsp red chili powder, 1/2 tsp of coriander powder, turmeric powder, garam masala powder and salt.
- Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.
- Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.
- Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.
- Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.
- Serve hot with plain rice, ghee rice or roti.
- If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.
Christmas is round the corner! It’s time to indulge in a delicious spread. Here’s a simple yet irresistibly yummy roast chicken recipe. We’re sure you will love it! Do try it out and let us know how it went 🙂
- Chicken legs – 6 pieces
- Mint leaves – 1 cup
- Coriander leaves – 1 cup
- Green chilies – 6-8
- Ginger garlic paste – 1 tsp
- Garam masala- 1/4 tsp
- Cumin powder – 1 tsp
- White distilled vinegar – 1 tbsp
- Lemon juice- 1 tbsp
- Oil – 2-3 tbsp
- Salt as required
- Make slits on the checks pieces after thoroughly washing them. Marinate the chicken with ginger garlic paste, vinegar, garam masala, cumin powder and some salt. Refrigerate for 15 minutes.
- Grind mint leaves, coriander leaves, green chilies, lemon juice and salt into a smooth paste. Add half of the paste to the chicken and refrigerate for another 15 minutes.
- Heat oil in a pan and fry chicken pieces till slightly brown.
- Add in the remaining paste and some water. Cover and cook the chicken.
- Once the chicken is done, roast till dry.
- Serve hot and enjoy!
We have been out of action for a while! But, here we are with another easy and delicious recipe. If you’re looking for something spicy, try Noor’s Kadai Chicken 🙂
Chicken – 500 gms
Thinly sliced onion – 1 large
Tomatoes – 2 medium
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Green pepper / capsicum cut into cubes – 1 medium
Onion cut into cubes – 1 small
Cumin seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Dry Red chili – 2
Julienned ginger – 1/2 inch
Slit Green chilies- 2-3
Finely chopped Coriander leaves – 2 tbsp
Oil – 4+2 tbsp or as required
Salt – as required
- Heat oil in a kadai. Add thinly sliced onions and fry for some time.
- Add ginger garlic paste and fry until the onions turn golden brown. Meanwhile, dice and grind the tomatoes.
- Now add the ground tomatoes and fry well.
- Add all the powders and fry until the masala is done.
- Time to add the chicken.
- Fry for about 5 mins , add a little water and cook until the chicken is done.
- Now add finely chopped coriander leaves and keep the chicken on low flame.
- Heat 2 tbsp oil in a pan. Add cumin seeds. Once it splutters add coriander seeds and broken dry red chilies.
- Now toss in the green peppers and onions and fry. Do not overcook.
- Add them to the chicken, mix well and cook for about a minute. Remove from fire.
- Garnish with julienned ginger and slit green chilies.
- Relish it with any roti of your choice.