Minced Mutton Curry

This is my younger sister Anjali's preparation. She shared the recipe with me and I have posted this for the viewers.

Ingredients:

500 grams of minced Mutton
1 Medium sized Onion
2 Medium sized Tomatoes
1 inch of Cinnamon
4 Cloves
1 Cardamom
1/2 tsp of Fenugreek Seeds
1/2 tsp of Mustard Seeds
1 Green Chili
2 Dried Red Chilies
12 pods of Garlic
8 tbsp of Oil
1 tbsp of Turmeric Powder
1 tbsp of Red Chili Powder
1 tbsp of Coriander Powder
2 tbsp of Tamarind Pulp
2 tbsp of Salt
1/2 glass of Milk
12 Curry leaves
1 tbsp of Coriander

Preparation:

Make a puree of tomatoes and garlic together.
Mix the Minced mutton with one green chili and salt.

Chop the onion and curry leaves finely.

Heat oil in a pan. Add fenugreek seeds, mustard seeds, cinnamon,
cloves and dried red chilies. Saute for two minutes.
Add chopped onion and curry leaves. Cook for two minutes.
Add turmeric powder and minced meat into the pan. Stir them continuously.
Add red chili powder, coriander powder, salt to taste and stir them well.
Now add tomato puree, tamarind pulp with two glasses of water to the
mixture and close the lid. Bring to a boil. Reduce heat and simmer for
fifteen minutes.

Add chilled milk to the gravy. Cook for two minutes and garnish with
chopped coriander leaves. Serve them with rice.

Chicken Chettinad

Chicken Chettinad is chicken preparation from South Eastern Tamil Nadu. 

Ingredients

Chicken skinned                                                            500 gms

Garlic                                                                           6 cloves
Dry red chillies                                                           3-4 
Coriander powder/seeds                                            half teaspoon
Poppy seeds                                                                1 teaspoon

Cloves                                                                         1 clove
cumin seeds                                                                 1/4 teaspoon
Grated coconut                                                           1/4 cup

Green Cardamoms                                                     3

Cinnamon                                                                  half inch stick
Star Anise                                                                  1/2
Fennel seeds                                                               1/2 teaspoon
Ginger                                                                       1 inch, chopped

Turmeric Powder                                                      1/2 teaspoon

Salt to taste

Mustard oil                                                               2 tablespoons
Onions                                                                       2 medium sized, chopped
Cooking oil                                                               1 tablespoon
Tomatoes                                                                  2 medium sized, chopped
Chilli powder                                                            1/2 teaspoon
Lemon Juice                                                              1/2 teaspoon

Fresh coriander leaves, Chopped                          1/2 cup

Method

Take a non stick pan. Put 1/2 tablespoon of cooking oil. Heat it and put the red chillies, grated coconut, poppy seeds, coriander seeds, cumin, cardamom,cloves, cinnamon, star anise and fennel seeds. Roast them for few minutes.

Grind the roasted spices with ginger, garlic and 1 chopped onion and make into a paste.

Take a non stick deep pan and use the remaining oil and saute the remaining onion till golden brown. Put the grounded paste, curry leaves and saute. Add the tomatoes, chilli powder, turmeric powder and salt.

Put the chicken into the masala paste. Cook for five minutes, add 1 cup of water and lemon juice. Cook till the chicken is tender.

Remove the cooked chicken and garnish with coriander. Serve hot with rice or rotis.

Bhuna Kukda

It is dry chicken preparation coated with red masala

Well, I have started cooking again after a span of 3 years. I earlier used to cook Tomato Puree Chutney, Rice, Sambar, Upma, Chicken Gravy.  I came across Sanjeev Kapoor "Tasty Eating for Healthy Living" cook book which I bought from a book shop and ever since then wanted to try the recipe at home.

Big thanks to the master chef Sanjeev kapoor. I take a big inspiration from him for teaching us the ways of cooking and helping us to live a healthy life. Thank you very much sir. 

FYI - I'm adding the recipe from his web links. I hope i'm not breaking any copy rights rules. If so, kindly let me know.

Recipe : 

http://www.sanjeevkapoor.com/bhuna-kukda-pressure-cooking.aspx

Ingredients

Chicken                                                                         1 Kilogram

Garlic                                                                           12 cloves

Whole dry red chillies                                                  20 

Cloves                                                                         4-5

Green Cardamoms                                                     4

Cinnamon                                                                  2 inch stick

Turmeric Powder                                                      1 teaspoon

Salt to taste

Mustard oil                                                               2 tablespoons

Cumin Seeds                                                            1 teaspoon

Yoghurt                                                                   1/2 cup

Fresh coriander leaves, Chopped                          1/2 cup

Method

Grind together Garlic, Red Chillies, Cloves, Cardamom, Cinnamon and turmeric powder to a fine paste. Apply this paste and salt to the Chicken pieces and allow to marinate  for two hours in the refrigerator.

Heat oil in a pressure cooker,  add cumin seeds and when they  begin to change color, add  the marinated  chicken  pieces,  and saute  on high heat. When all  the moisture has evaporated, add yoghurt with half  a cup of  water. Close the cooker and cook  under pressure till two whistles are given out.  Open the lid when the pressure has completely reduced.  Adjust salt  and stir-fry till the masala coats the chicken. Serve hot, sprinkled with coriander leaves.

Pictures