Mutton Chettinad

Always wanted to prepare chettinad curry, was looking for an authentic recipe. One Sunday my friend Reena sent me Chicken Chettinad for lunch, it was so delicious that I, asked her for the recipe.  She sent the cook book of Rakesh Sethi. After a few weeks prepared it for our get - together but with mutton and it tasted awesome. So here is the recipe...

Recipe Source - Rakesh Sethi Cook book

Ingredients

1 Kg Mutton
4 Onions  - sliced
5 Tomatoes  - chopped
Juice of 2 Lemons
4 Tablespoons Coriander leaves - chopped (optional)
Salt to taste
1/2 Cup  Oil 

2 Sprigs Curry Leaves

For the masala - grind to paste 

1/2  Cup Coconut - grated
6-8 long Dry Red chillies (I used Bedgi + Kashmiri)

3 Tablespoons Poppy seeds /Khus Khus
5 cloves
2 inch piece Cinnamon
4 green Cardamoms
1 Star anise / Phoolchakri
2 Tablespoons Fennel seeds / Saunf

1 Teaspoon Black peppercorns
2 inches Ginger
6 Garlic flakes
2 Teaspoon Oil
1 Teaspoon Garam Masala powder
2 Teaspoons Turmeric powder 

Method
Wash and drain the mutton pieces  on a colander.

Heat little oil in a pan and roast the dry red chillies, poppy seeds, green cardamoms, cloves, cinnamon, fennel, star anise and grated coconut till the lightly golden in color.  Grind to a coarse paste along with ginger & garlic.

Heat oil in a pressure pan and fry the onions till golden. Toss in the curry leaves and fry for a few seconds and then add the ground paste and saute for some time. Add the chopped tomatoes and the turmeric powder and fry for a couple of minutes

Add the mutton pieces, mix well and cook for 5 minutes on a medium high flame. Add salt to taste and 1 cup water, . Cover & cook till done.  When the cooker cools open it and check if mutton is done add the lime juice and garam masala powder . If you want more gravy add a little extra water to achieve the desired consistency.

Garnish with chopped coriander and serve hot with rice or chapathis.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4.

Labels : Mutton, CCChallenge, South Indian

Patra Ni Machhi - Parsi Cuisine / Steamed Fish Wrapped in Banana Leaf

Patra ni machhi is a dish in the Parsi cuisine, which is made from steamed fish topped with chutney and wrapped in a banana leaf.

Mumbai is home to a large Parsi community and if you've been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their favortie Patrani Machi.  This recipe is taken form Sanjeev Kapoors cook book.

Ingredients

4 slices Fish Surmai
1 Teaspoon Salt
For the Chutney
1/2 Cup fresh grated coconut
1 Teaspoon Cumin Seeds
1 Cup Coriander leaves
1/4 cup Mint leaves
7 cloves Garlic
1 Teaspoon Cumin Seeds
Juice of one Lemon
Salt to taste

For wrapping
Banana Leaves

Method

Grind coconut, garlic, ginger, turmeric powder,coriander leaves, mint leaves, cumin seeds, lemon juice and salt to a coarse paste. Adjust salt and lemon juice.

Marinate the fish in the green paste , refrigerate for at least 30 minutes or for an hour or two.

Place the steamer with water on medium heat. Place the banana leaves on top of the steamer for a minute (this makes the banana leaves soft and its easier to fold the leaves)

Place the marinated fish on the banana leave and fold (as shown below).

Place the parcels of fish on the steamer and cover the steamer with the lid. Now, let the fish steam for 10  to 15 minutes.
Serve hot with rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.


Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 3.

Labels : Fish, Parsi Cuisine, Blogging Marathon, Steamed, CCChallenge

Vermicelli and White Chocolate Delight

For this week BM, I, choose the theme Creamy Foods. Kids love chocolate give it to them in any form and they will love it. This delight too is chocolaty and creamy, my kids enjoyed. This recipe is from a TV cookery show which was showcasing kids favorite.

Ingredients
1/2 Cup Vermicelli
1 Liter Milk
2 Tablespoons Sugar
1/2  Cup Condensed milk
1/2 + 1/2 Teaspoon Vanilla

For White Chocolate mousse

3/4 Cup White chocolate - broken into pieces
100 Ml Fresh Cream
200 Grams Khoya / Mawa
1 Cup Whipped cream
Toasted Cashew nuts and chocolate for garnishing

Method
In a pan heat milk and let it reduce to 700 Ml  then add vermicelli and 3 tablespoon sugar and let it boil till it thickens then add the condensed milk and vanilla essence mix well. keep side to cool.

For white chocolate mousse

Whip the cream well, keep aside.

In pan add fresh cream and chocolate, place it on a double boiler, till the cream starts to bubble. Remove from heat and keep stirring till the chocolate melts.

In a another pan heat the khoya till it melts then add this to the cream and white chocolate, mix well, cool slightly. Add the whipped cream and essence whip again till well incorporated.

To assemble

In a bowl first put a layer of vermicelli mixture topped with white chocolate mixture.   Garnish with cashew nuts chocolate . Chill and serve. enjoy....

Sending this to the Kid's Delight event hosted this month by Mireille .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 2.

Labels : Sweets & Desserts, Kids delight, CCChallenge, Blogging Marathon, Vermicelli

Moorish Crunch Salad - Moroccan

This is recipe is from Jamie Oliver's Jamie's Kitchen. cookbook. This salad is so crunchy , sweet, we loved this salad.

Ingredients
2 Carrots, peeled
2 Radishes peeled

2 Apples
1 Tablespoon raisins or sultanas
1 Tablespoon coriander - roughly chopped
1 Tablespoon fresh Mint -  roughly chopped
1 Tablespoons Sherry
1 Tablespoons Olive oil
1 Tablespoon Tahini
Salt and freshly ground black pepper to taste
2 Tablespoons sesame seeds, lightly roasted

Method

Finely slice your carrots into matchsticks. Finely slice your radishes into roundels. Quarter your apples, remove the cores and finely slice. Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasoning, and serve with the sesame seeds sprinkled over the top. Eat straight away.

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 1.

Labels :  Salads, Apple, Carrot, Radish, CCChallenge, Healthy, Vegan, Moroccan, Continental Cuisine