IamGeetha: Curry

Showing posts with label Curry - NonVeg. Show all posts

Mutton Keema curry is usually served with plain rice, roti, chapathi or can use for stuff inside paratha or samosas or wraps.

Ramadan month is running just want to share few mutton keema recipes this week. Any mutton lovers should try this recipe. If you kids doesn't like to eat mutton pieces, try with mutton keema definitely they loves it.

Ingredients

Mutton keema - 1/2 kg
Onion - 1
Tomato - 1
Green chili - 2
Red chili powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Garam masala powder - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Oil - 2 tbsp
Bay leaf -3 small
Cinnamon - 1 full
Cumin seeds - 1 tsp
Salt as taste
Handful of coriander leaves

Method

Wash the mutton keema twice, drain water using filter and keep aside.
Heat oil in a pressure cooker, add bay leaves, cinnamon and cumin seeds.
Once it splutters, add onions and saute it. Add tomatoes, ginger garlic paste, green chili and saute it until tomatoes gets mushy.
Add all spice powders and add it. Saute it until oil seperates.
Add mutton keema, salt and saute for a min. Add 1/2 cup water.
Close the lid and allow it to 4 whistles.
Once the pressure releases boil for few minutes. Do taste check here and adjust salt.
Add handful of coriander leaves and transfer it to bowl.

Add bay leaves, cinnamon and cumin seeds

Add tomatoes, ginger garlic paste, green chili and saute it

Add all spice powders

Saute it until oil separates

Add mutton keema and salt

Saute it

Add water

After pressure release, allow it to boil for few mins

Add handful of coriander leaves

Chicken Mochai curry is one of my grandma's signature recipe. Usually on harvesting season we get more fresh mochai in market. We fond of have that mochai in almost each and every dishes. That green mochai simply enhances the flavor and tastes better. Now I'm not live near my grandma. So for the seasonal time, she cleaned the green mochai and remove the skin (pithugu mochai) and make it dry on sunlight and packs it for us, whenever we visit her, she always have a package of this dry mochai for us.

This is a easy recipe to make, and as usual kulambu taste best with rice. You can have it with idli or dosa as well. It is quite easy to make and taste so delicious too. The other chicken recipes I have shared, I provide the links below.

Chettinad Chicken curry

Village Style Chicken curry

Andhra Chicken curry

Chettinad Chicken masala

Spicy Chicken gravy

Spicy pepper chicken curry

Try and let me know how it turns out for you.

Ingredients

Chicken - 1/2 kg
Mochai soaked overnight - 1 cup
Onions - 2
Turmeric powder - 1 tsp
Red chili Powder - 1 tbsp
Chettinad masala powder - 2 tbsp
Cumin seeds - 1 tsp
Green chili - 2
Ginger garlic paste - 1 tbsp
Water - 3 cups
Coconut - 1 cup
Salt as taste

Method

Turn on SAUTE mode and wait for 1 min to heat up the base. Add 2 tbsp of oil. Add cumin seeds once oil gets heated. After it splutters, add onions and saute for 1 min.
Add cleaned chicken and toss it. Add soaked mochai and toss well.
Add ginger garlic paste, green chili, salt and all spice powders. Add 2 cups of water.
Hit CANCEL. Hit PRESSURE COOK mode and set timer to 5 mins and make sure whistle is in sealing mode. Once done allow it to release the pressure naturally. Open the lid.
While cooking, grinded coconut paste using 1 cup of water. Once open the lid, add coconut paste and hit SAUTE mode.
Allow it to boil, it totally takes 2 - 3 mins. Hit CANCEL.

Add cumin seeds

Saute onions

Add chicken and saute it

Soak the mochai overnight or 8 hrs

Add mochai

Add all spice powders

Open the lid after natural release

Add grinded coconut paste

Allow it to boil for 3 mins

Mutton Paya recipe usually made with smoked goat leg. My mom used to get smoked legs at butcher shop, they flames the hairy part in the legs. So you get smoked legs, you can wash and start cooking. At my place, I don't have option to get fresh goat leg. Instead I buy the cleaned and frozen goat legs. It contains lots of calcium, protein and good source for vit B12. Mutton paya goes well with Parottas - Dosas - Idiyappam - Idly - Appam.

Ingredients

Aatu kaal / Goat Legs - 6

Onions - 2

Turmeric powder - 1 tsp

Chili powder - 1 tbsp

Coriander powder - 2 tbsp

Ginger Garlic paste - 1 tbsp

Grated coconut - 1 cup

Cumin seeds - 1 tsp

Garam masala - 1 tbsp

Method

Step 1 :

How to cook Aatukal soup recipe - Click here

Step 2 :

Heat a oil in a pan. Add cumin seeds and allow to splutter. Add onions and saute it for 1 min.
Add turmeric powder, chili powder, coriander powder, ginger garlic paste and garam masala. Saute it for 10 seconds.
Grind the grated coconut with water and add it to the pan.
Add the cooked legs from step 1 and water as you need. Allow it to boil until the raw smell goes away.
Keep on medium flame, taste check for salt and garnish with coriander leaves. Switch off the flame.

Heat oil and add cumin seeds

Add onions

Add all spice powders

Add ginger garlic paste

Add coconut paste

Add water as needed

Allow it to boil

"One cannot think well, love well, sleep well, if one has not dined well."

- Virginia Woolf

I already posted many chicken recipes but this chicken gravy using pressure cooker is easy peasy recipe and its ready in few minutes. For bachelors its simple to make even you can skip the coconut grinding step too. Hope you guys will try this and let me know how it turns out for you.

Ingredients

Chicken - 1 kg
Onions - 3
Coconut oil - 2 Tsp
Cumin seeds - 1 Tsp
Tomatoes - 1
Red Chili powder - 1 Tsp
Turmeric -1/2 Tsp
Cumin Seeds - 1/2 Tsp
Ginger Garlic paste - 2 Tbsp
Chettinad masala powder - 3 Tbsp
Coconut grated - 1 cup
Garam masala powder - 1 Tsp

Method

Clean chicken thoroughly and put in a pressure cooker.
Add onions, tomatoes, ginger garlic paste, cumin seeds, turmeric, red chilli powder, chettinad masala powder and salt to the pressure cooker.
Turn on Stove and add at least half a cup of water, give it a good stir and close the lid. Allow it upto 3 whistles.
Allow the natural release and open the lid.
Grind coconut and garam masala powder with the help of little water.
Add the grinded mixture to the opened pressure cooker and switch of the medium flame. Cook it for 10 mins.
Add chopped cilantro and transfer to the serving bowl.

Clean with water and turmeric

Add chicken

Add onions, tomatoes, ginger garlic

Add masala and salt

Grind coconut, garam masala

Pressure cooked chicken

Add grinded mixture

Allow it to cook for 10 mins

Ready to serve

Mutton Vellai Kurma, I tasted and learnt this recipe after marriage from my husband's grandmother. She is an awesome cook. Mostly on sunday mornings they prefer this white kurma with hot Idly. In my early years of marriage, whenever my in-laws used to visit us this is the MUST recipe, but its cooked by grandma or my aunty. Its a very easy recipe and comes out very well every single time.