Ashu's Mutton Curry

Boneless Mutton - 1/2 kg
Non Veg Curry Paste ( Priya) - 1 ( or saute onion, garam masala, chillies and grind to paste)
Cinnamon -2

Clove -2
Bayleaf - 1
Turmeric - 1/2 tsp
Ginger-garlic paste - 1 tsp
Onions - 3 large - chop
Tomatoes - 4 large - chopped
Green chillies - 3-4 chop fine
Cummin ( jeera) - 1 tsp
Corriander ( dhania) powder - 1 tsp
Red chillie powder - 1 tsp
Lime juice
Salt to taste
Oil ( as per requirement)
Curry leaves - few

Take the meat, add the curry paste, chillie powder, salt, lime juice, curd ( optional).
Mix well.

Cover with foil and marinate in the refrigerator for 2 hours.

In a wok, add the oil

Once heated, add cinnamon,clove,bay leaf and curry leaves'
Add the chopped onions and 1 tsp salt and cook till golden brown.
Now, add turmeric , ginger-garlic paste and chopped green chillies
Saute for a few minutes.
Add chillie powder,cummin  and corriander powder
Now, add a little water ( 1/2 glass), cover and simmer for 5 minutes

Once you see oil separate add chopped tomato, cover again and allow to simmer for sometime

Mash the mixture well.

Add the marinated mutton and fry for about 10 mintues..keep mixing to avoid burning..

Add about 300 ml of water and salt to taste.. cover with a well fitting lid

Simmer for 25-30 min.

Check and make sure the mutton is cooked well.

Garnish with corriander and serve.

Methi Chicken

I do not generally cook non vegetarian food at home, for ours is essentially a vegetarian household. But when the elder one and s-i-l were coming home, I went online to prepare something for them. I came upon this dish on the Vah Re Chef website.

Ingredients:

Chicken - 500 gms

Onions - 3 - chopped

Methi ( fenugreek) leaves - 2 bunches

Ginger garlic paste - 1 tsp

Tomatoes - 2 large ( or substitute with 50 gms tomato puree)

Coriander powder - 1 tbsp

Turmeric powder - 1/2 tsp

Curd ( yogurt) - 1/2 cup beaten

Garam masala powder - 1 tsp

Cumin ( jeera) seeds - 1 tbsp

Green chillies - 2 ( optional)

Coriander leaves - few

Red chillie powder - to taste

Salt - to taste

Oil - 2 tbsp

Heat oil, add cumin and onion. Saute till brown

Add turmeric powder and ginger garlic paste.

Add chopped tomatoes , chillie powder, finely chopped green chillies, coriander powder.

Add beaten curd and and cook till it gets mushy.

Add chopped methi leaves and chicken.

Cook till the chicken is tender and the gravy is thick.

Add finely chopped coriander leaves and garam masala powder.

Simmer for a minute.

Remove from fire and serve with rice or roti.

Manna's Simple Chicken Curry

Guest Post - II from Mpls
Ingredients:
Chicken- 2-3 pounds - cut up in small pieces
potatoes 3-4 medium sized cut in large bite size pieces
carrots - 3-4 cut in bite sized pieces
Onions - 1-2 medium chopped
garlic - 3-4 cloves, chopped
hot chilli peppers 4-5 chopped
coriander powder - 2 heaped table spoon
cumin powder 1 heaped teaspoon
red chilli powder -1 level spoon
garam masala -1 level spoon
fresh garlic 1-2 inch sized cut in small pieces
fresh coriander 1/2 cup of chopped
dahi (yogurt) -1/2 cup of or 1/4 cup sour cream
oil (Canola or vegetable) -four teaspoons
Salt to taste (1-2 level teaspoons)
water 1 -2 cups


Heat up the oil in a large pan
Add the onions, garlic, and chili peppers until the onion appears translucent or cooked.
Add the chopped potatoes and carrots.
Stir for about three minutes.
Add the chicken and stir in well coating it with the juices.
Mix well for about two minutes.
Add the spices (coriander powder, cumin powder, red pepper powder and garam masala).
Mix well and add tomatoes and chopped coriander.
Add the yogurt (or sour cream) and see how much fluids have collected.
Add water accordingly just to cover the chicken and vegetables.
If cooking in a pan, slow cook with lid on for about 30-40 minutes.
If cooking in a pressure cooker, put the weight on when it starts to steam and then cook for about 7-9 minutes on medium heat.
Remove after one or two steam escapes.

Allow curry to sit for about 30 minutes to allow spices to soak in. Serve hot on rice or with chapatis or naan.
Enjoy.
Thank you Bro!

Dhania Chicken

Chicken - boneless 500 gms
Corriander leaves - 1 large bunch
Green chillies - 3-4 ( depending on how spicy you would like it)
Dhai - 4-5 tbsp
Jeera Powder - 2 tsp
Dalchini - 1/2"
Cloves - 2-3
Ginger-garlic paste - 2 tsp
Turmeric - large pinch
Onion - 1 large - sliced.
Oil - 2 tbsp

Grind the corriander leaves and chillies and garam masala with a little water
Mix curd and ginger garlic paste.
Marinade the chicken with the curd-ginger-garlic paste and the corriander-chillie-garam masala puree. Also add the turmeric powder .
Cover and keep in refrigerator for 1/2 hour - 1 hour.

Take the oil in a wok.
Lightly brown the onions
Add the marinaded chicken.
Cover , stir occasionally and allow to cook till tender.
Add salt.

Serve with rice or rotis.

Ginger Chicken - Chinese style

Chicken - 200 gms
Onions - 1 medium
Ginger - 1/4" piece
Garlic - 2 pods
Green chillie - 1
Soya Sauce - 2 tbsp ( more if you like the taste)
Pepper to taste
Sugar - 1/4 tsp
tomato puree - 2 tbsp
Salt - to taste
Vinegar - 1 tbsp
Oil - 1 tbsp

Take a pan/wok and in a little oil add the chicken pieces and saute for 4-5 minutes
Remove
In the same pan add the finely chopped onion, ginger, garlic, green chillie, tomato puree, salt, sugar, vinegar and boil with a little chicken stock or water.
After 5 minutes, add the chicken pieces and cover and cook for a while. Sprinkle coarsely powdered pepper.
If required it can be thickened with a little cornflour.

Serve.
Onion can be substituted with spring onions. For the soya sauce mixture to penetrate into the meat, it can be pricked with a fork

Mutton Stew with coconut milk

Mutton Ishtew!

After so many years of promising to make this dish. I finally made it today.

This is serving for one person!
Mutton - 100 gms
Onion - 2 medium - cut into 4
Potato - 1 small - cut into medium pieces
Green chillies - 2 - slit
Pepper corns - 4-5
Pepper coarsely powdered - 1/2 tsp
Ginger - 1/2" finely chopped
Dhania powder - 1 tbsp
Coconut milk - 1 coconut or ready to use coconut milk - 100ml
Whole garam masala - cloves, cinnamaon, bay leaf
Curry leaves - few
Oil - 1 tbsp

Marinate for a while the mutton with part of the ginger, coarse pepper powder, dhania powder.
Pressure cook the mutton till cooked.
Take a wok, add oil
Add the garam masala - 3 cloves, 1" cinammon, bay leaf
Add the curry leaves, onion, potato, green chillies, balance ginger, pepper corns.
Saute.
If fresh coconut milk is being made, at this stage the thin milk can be added. or plain water will do.
Once the potato is cooked, add the cooked mutton with stock
Add Salt .
A few minutes before removing from fire, add the thick coconut milk. Simmer awhile. Remove and serve.

Serve with hot rice, appam, panpolo or eat it plain!
If you can a little somph, roasted and powdered, it is said to add a unique flavour. I have no idea!

Chicken Curry

I wonder when I last made chicken curry. Simple one.
5 pieces drumstick
4 medium onions
ginger garlic paste - 1 tbsp
Tomatos - 2 medium
Chicken masala - 1 heaped tbsp

Smear the drumstick with turmeric, salt and keep awhile
Take a wok add oil ( 3-4 tbsp) add the diced onion - brown them
Add ginger garlic paste
Add chopped tomatos - saute a while
Ad the chicken pieces - fry for 5 mins
Add the chicken masala
Add a litle water
Add salt if required
Chillie powder

Cover and cook for 15 mins.
Serve with rice

(PS:- the guys said it was good - hope they were not being polite)