Varutharacha Mutton Curry

In this curry we dry roast the coconut and grind it together with other masala's to make the gravy a little more richer. Many indian cusines like in kerala, maharastra etc follow this type of masala making to give it a special effect.

Mutton or Lamb - 1 lb

Onion - 2 medium

ginger - 1 inch chopped

garlic - 5 or 6 chopped

Tomato - 1 large

Whole garam masala - 2 or 3 pieces of cinnamon,clove,cardamom,1 tsp fennel seeds.

turmeric powder - 1/4 tsp

chilli powder - 2 tsp( i used kashmiri chilli which is less spicy), so add ur chilli according to the heat.

corainder powder - 1 1/2 tsp

cumin powder - 1 tsp

coconut - 1/2 cup

Wash and cut the mutton into desired pieces.

Pressure cook them with a little turmeric powder,salt , a tsp of crushed or paste ginger garlic and some water.

In a pan dry roast coconut until nice brown color and keep it aside.

Heat a tbsp of oil, add whole garam masala, followed by chopped ginger and garlic and saute for a minute.

Add chopped onion , saute well until browned. Add tomatoes too.

Now add turmeric,chilli,corainder and cumin powders and saute for a min.

Then grind this onion mixture along with the roasted coconut to a puree by adding some water.

Return back the puree and let it boil for 2 minutes.

Now add the cooked mutton along with the stock into this. mix well.

Let it cook together for about 10 minutes in medium flame until oil separates and desired consistency is achieved.

Enjoy.

Goes well with chapathi, poori, fried rice, plain rice etc.

Murukku

This is an easy and favourite savoury snack to many which comes in a lot of different shapes and forms as we know.

Different parts of india makes it in slightly different recipes.

I adapted the below recipe from a good friend of mine from chennai.

Rice flour - 2 cups

Urad dal powder - 1/2 cup

chilli powder - about 1 teaspoon

Butter - about 2 to 3 tbsp melted

sesame seeds - a spoon or 2 (white or black)

asafoetida powder - a pinch

water - to make dough

salt to taste

Oil for frying

For any required amount take rice flour and urad dal in 4:1 proportion.

To make urad dal powder, slightly dry roast it and powder it in a blender.

Mix all the all the ingredients except water. Slowly add water and make it into a smooth dough.

Heat oil for frying.

Fill it in the murukku achu and gently press it out into the oil with out too much over crowding.

Fry them until its crisp and lightly browned.

Drain the excess oil.

Repeat until all the dough is used up.

Enjoy.

Melting moments cookie

This cookie can be considered as a version of nankatta or butter biscuit, with a lighter texture. I got this recipe from the baking site. The following recipe makes about 50 small cookies. Half or double for your use.

All purpose flour or maida - 1 1/2 cups
Corn starch - 1/2 cup
Powdered or icing sugar - 1/4 + about 1/2 cup
Butter - 2 sticks or 1 cup (in room temperature)
Vanilla extract - 1 tsp
salt - a pinch


In a bowl mix together flour, corn starch and salt.
In another bowl beat butter and sugar powder until creamy.
Mix in vanilla extract.
Add in the flour mixture and mix until everything is just blended well.
Cover and refrigerate for 2 hours to make batter firm.

Preheat oven to 350F.
Butter or spray a baking sheet.
Make small balls from the firm batter and place them on the baking sheet 1 inch apart.
Bake for 10 to 15 minutes or until the edges of the cookie just start to brown.
Remove and cool for 5 minutes.
Dust them with icing sugar.
Enjoy.

Vellayappam

This is a breakfast item done often in kerala christian homes. Vellayappam and Palappam(Aappam), both are made from rice flour fermented, along with coconut grinded for vellayappam and coconut milk for pal appam. Traditionally it was fermented with "kallu" or palm toddy and hence in many places it is called as kallappam too. Since we dont have access to that, we use good quality yeast.

Usually these appams are served with stews(curry made with a coconut milk base) either veg or non veg. But this can go well with any non veg curry or egg roast or kadala curry.

I use rice flour for this recipe. This can also be made by grinding soaked raw rice. Using rice flour makes life easier. And this is an easy version of the traditional preparation.Yields the same results.


Fine rice flour or Appam podi - 2 cups + 1/2 cup
coconut grated - 1 cup
cumin seeds - 1 tsp
small onions - 3 or 4 (optional)
yeast - 1/2 tsp [ get a good quality yeast]
sugar - 2tsp
salt


* Proof the yeast : Take yeast and sugar in a cup, add a couple of tbsp of water and allow it to sit for a few minutes. It should foam up. If it doesn't, yeast is not good.

* Grind coconut grated,cumin seeds,small onion with enough water.

* Make Kappi: This step makes a thick paste like form of rice flour. Its called kappi kachiyathu in malayalam. And was done using the coarser rice powder.
Never mind, we are using the same rice flour. So take the 1/2 cup of rice flour and add 1 and 1/2 cup of water. Mix it. Cook in medium flame until it is thick paste like consistency. Allow it to cool.

* Mix all: Take 2 cups of flour, ground coconut mixture, yeast and some water and mix it together. Now take the cooled kappi and mix it in well. That will take a few minutes. At the end it should be kind of idli batter consistency.

* Ferment overnight or may be 8 hours.
* Morning , add 1/2 to 1 tsp salt and mix it.

* Heat a flat pan or dosa kallu and pour a laddle of batter. Do not spread it much. Cover and cook until you see holes on the top forming. It will take less than a minute. Flip over and cook for another 1/2 minute.

* Serve with any of your favourite curry. Enjoy.