Kerala Recipe Mutton Gravy

Kerala Recipe Mutton Gravy

Ingredients

• Cloves: 1/2 tsp
• Cinnamon:1/2 tsp
• Ginger: Chopped 2 tsp
• Garlic: 2 tsp
• Green Chilli :3
• Red Chilli powder: 1/2 tsp
• Coriander : 1 tsp
• Mutton: 1/2 kg
• Onion: 2
• Tomato :2
• Cilantro: few
• Mint leaves: few
• Oil: As reqd
• Salt : As Reqd
• Lemon Juice: 1tsp
• Turmeric Powder: 1tsp
• Pepper: 1/2 tsp
• Coconut: 1/2 grated

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Preparation Method

1. Grind all the above said masalas, Green chilli, pepper, turmeric into a fine paste.
2. Take oil in a pan and saute onion and add the paste to this. Saute well and add the tomatoes.
3. Pressure cook mutton with some salt.
4. Add cooked mutton to the mixture and saute , after 5 mins add some water and salt and cook in low flame for 15 mins.
5. Fry coconut grated in another pan and grind  it to a fine paste.
6. Add the coconut paste to the mixture and lower the flame and let it cook till the oil oozes out.

Quinoa (Thenai) pongal

Quinoa (Thenai) Pongal

Ingredients

• Quinoa: 1 cup
• Moong Dal: 1/2 cup
• Ghee: 3tsp
• Pepper Full: 1 tsp
• Cumin Seeds: 1/2 tsp
• Mustard: 1/4 tsp
• Udhar dal:1/4 tsp
• Salt : As Reqd
• Red Chilli: 4 
• curry leaves : few

Preparation Method

1.  Pressure cook dal and quinoa  with salt and keep aside
2. Take ghee in a pan , add mustard seeds, udhar dhal, curry leaves, red chilli, pepper(full and coarsed) ,cumin seeds.
3. Mix this mixture with cooked quinoa .
4. Serve quinoa pongal with coconut chutney.

IndoTandoori chicken

IndoTandoori chicken

Ingredients

1. Chicken:1/2 kg
2. Chilli Powder:1 tsp
3. Garam Masala Powder: 1 tsp
4. Coriander powder: 1 tsp
5. Powdered pepper: 1/2 tsp
6. Curd:1/2 cup
7. Ginger garlic paste 2 tsp
8. Cumin powder: 1/2 tsp
9. Lemon juice: 1 tsp
10. Salt: As Required
11. Oil : 2 tsp 
12. Turmeric powder: 1/4 tsp

Preparation Method 

• Marinate washed and chicken pieces with chilly powder, coriander powder, cumin powder, pepper powder, turmeric powder, ginger garlic paste, lemon juice,curd, salt and garam masala and place in refrigerator for 8 hrs.
• Remove from refrigerator before half an hr of cooking.
• Roast the chicken in oven at 450 degrees fof 45 mins.
• Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife. 
• Serve with onion and lemon sprinkled.

Pumpkin Sambhar-Mathan Sambhar Kerala Style

Pumpkin Sambhar-Mathan Sambhar Kerala Style

Ingredients

• Cinnamon:1/2 tsp
• Garlic: 2 
• Red Chilli powder: 1tsp
• Coriander powder: 1 tsp
• Pumpkin(Mathan)-1/2 chopped
• Onion: 1
• Tomato :1
• Oil: As reqd
• Salt : As Reqd
• Turmeric Powder: 1/4 tsp
• Coconut: 1/2 grated
• Kayam Powder:1/4 tsp
• Curry leaves: few
• Shallot: 3-4
• Red gram: 1/2 cup

Preparation Method

1.  Pressure cook dal and keep aside
2. Take oil in a pan and put few cinnamon, kayam and chopped onion.
3. Add chopped tomato to this and suate for a while.
4. Add Red chilli powder, coriander powder and add turmeric powder.
5. Add cooked dal and some water to this mixture.
6. Cut pumpkin to pieces by removing the skin and add to the mixture. If needed other vegetables can also be added.
7. Cook for a while with salt .
8. Take another pan and fry grated coconut with shallot and cumin seeds.
9. Grind the fried coconut mixture to a fine paste and add this paste to mixture.
10. Cook for 3 mins and season with mustard seeds, curry leaves.
11. Now the Sambar is ready to serve.