Mutton Chukka

"Chettinad Mutton Chukka Varuval" is a traditional, authentic
non-vegeterian dish from Chettinad cuisine.

One of the prime most dish served in the Chettinad region. This dish can be found in all the Chettinad restaurants.

Ingredients
Mutton - 250 gms
Onion Shallots or Pearl Onions - 20 (cut length wise)
Onion - 1 (finely chopped)
Ripened Tomato - 1 (large,finely chopped)
Turmeric Powder - 1/2 tsp
Home made Red Chilli,Corriander Powder - 1 1/2 tsp
Salt - to taste

To Season
Oil - 2 tbsp
Dry Red Chillies - 4 or 5 (broken such that flakes are seen)
Fennel Seeds - 1/2 tsp
Curry Leaves - few sprigs
Small Garlic Pods - 15 to 20

Method
In a Pressure cook add the mutton pieces, water and half the turmeric powder. Cook it for 4 to 5 whistles depending on the texture of the mutton.

Heat Oil in a deep bottomed kadai. Add fennel seeds, chopped onions, shallots, garlic pods, broken dry red chillies, curry leaves. Saute it for 2 to 3 minutes. Add turmeric powder, home made red chilli-corriander powder and saute it for a minute.

Now add the chopped tomatoes and saute it in a medium flame. When you find the oil oozing out, add the pressure cooked mutton with left over stock. Add the required salt to it.

Cook it in a medium flame till it gets dry. You can find the oil oozing out from the curry.

Mutton Chukka Varuval is now ready to be served hot.

Mutton Roganjosh

"Mutton Roganjosh" is an authentic recipe from Kashmir. There are different versions available in the internet. This is somewhat close to the original one.

Ingredients
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Salt - little
Water - 2 cups

For the Gravy
Whipped Curd - 1 cup
Ginger Powder - 1/2 tsp (Optional)
Fennel Powder - 1 tsp
Kashmiri Red Chilli Powder - 2 tsp
Salt - for the gravy

For Seasoning
Oil - 1 1/2 tbsp
Asafoetida - 1/4 tsp
Cloves - 3 or 4
Bay Leaf - 1
Cinnamon - 2 small strips
Green Cardamom - 1
Black Cardamom - 1
Ginger Garlic Paste - 1 1/2 tsp

Method

Add turmeric powder, salt, water to the Mutton pieces and pressure cook it for 15 to 20 minutes.

Heat Oil in a Kadai and add all the items given in "For Seasoning" one by one. Add the 3/4th cooked mutton pieces along with the left over stock. Cook it in medium flame for few minutes.

In a small cup, add water to the kashmiri red chilli powder and add it to the Whipped Curd. Add ginger powder, fennel powder, remaining salt and mix it evenly.

Add the whipped curd masala to the cooking mutton. Reduce the flame to low and cook if for few minutes as we have added curd.

Cook it in medium flame for another 5 minutes. Add ghee to it. Transfer the Mutton Roganjosh to a serving bowl.

Mutton Masala

"Mutton Masala" is a spicy side dish made out of few dry powders and whole garam masalas. An all time, easy to prepare, simple side dish of Mutton.

I tried this out a couple of weeks ago and thought like I will post it here for my friends.

Ingredients

Onions - 2 (large, finely chopped)
Tomatoes - 2 (large, finely chopped)
Green Chilli - 1 (large, whole)
Turmeric Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 2 tsp
Corriander Powder - 3 tsp
Pepper Powder - 1 tsp
Salt - for onions alone
Water - 2 small cups

To Marinate
Mutton - 500 gms
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Curd - a small cup
Salt - for marination

For Seasoning
Oil - 2 tbsp
Green Cardamom - 1 (whole)
Cinnamon - 1 (small piece of a stick)
Bay Leaf - 1 (a small leaf)
Cloves - 2
Curry Leaves - a very few

Preparation
(1)Marinate items given in "To Marinate" for 2 to 3 hours.
(2)Heat Oil in a pressure cooker and add the items given in "For Seasoning" one by one.
(3)Add the chopped onions and salt, saute it for a few minutes.
(4)Add the chopped tomatoes and green chilli.
(5)Saute it once in a while till you find the oil oozing out.
(6)When you see the oil oozing out, add the marinated mutton.
(7)Add all the dry powders and saute it for few minutes.
(8)Add 2 small cups of water and pressure cook it for few whistles.
(9)If you find it as a hard meat, cook for few more extra whistles and adjust your water level accordingly.
(10)Once the pressure is released, transfer it to a serving dish.
(11)Spicy Mutton Masala is ready to be served hot.

Hyderabadi Mutton Dum Biryani

The most awaited recipe in my blog!

Hyderabadi Mutton Dum Biryani is a Hyderabadi Biryani dish made with basmati rice and goat meat. Whats special with the Hyderabadi Biryani? Its the layering of rice with three different colors, spices and the meat.

Its Vah'chef from whom I learnt this Dum Biriyani.

Many of my friends wanted me to post this here in my blog. They had to call me everytime for the recipe and I had to explain it over phone. So to make it simple i'm posting it here.

A few months ago, couple of my friends in the team wanted a good Hyderabadi Chicken Dum Biriyani prepared by me. I had to leave to office and cooked it in a hurry but believe me the taste was awesome. I couldn't spend time in taking picture of what I made. People who tasted it even commented that I'm eligible to open a Biriyani Stall. I felt so good hearing those comments. Encouraging comments and how people enjoy your dish is what required after serving what you cooked. End of day, I felt little happy that people loved my food.

As I couldn't take pictures of Hyderabadi Chicken Dum Biryani, I decided like why don't I try the same with Mutton and post it here for my friends and colleagues. Sorry friends..didn't have enough time to post it here, though I prepared this long time back.

For Marination

Mutton - 500gms
Bay Leaf - 1 (small)
Cloves - 3
Cinnamon - 2 strips (small ones)
Cumin Seeds - 1/4 tsp
Shahi jeera - 1/4 tsp
Green Cardamom - 1
Black Cardamom - 1
Mint Leaves - handfull of leaves
Corriander Leaves - few sprigs
Thick Curd - 2 to 3 tbsp
Ginger Garlic paste - 1 tbsp
Green Chilli - 1 (big)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Store bought Biriyani Masala - 1 tsp
Instant Biriyani Paste (any brand) - 1 tbsp
Salt - as required (for the mutton gravy alone)

(1)Take a deep bottomed vessel and add all the items given in to marinate.
(2)Leave it to marinate for 4 hours.
(3)Heat Oil and cook the marinated meat in a medium flame for 20 min.

For Rice

Basmathi Rice - 3 cups (Good brand, thin long rice)
Water - 6 cups (to soak)
Oil - 1 tbsp
Water - as required (for boiling)
Salt - as required (for Rice alone)
Cardamom - 1
Shahi Jeera - 1/4 tsp
Clove - 1

(1)Soak the rice for 20 min
(2)Heat water in a big, wide vessel
(3)Add oil and salt to the boiling water
(4)Now add Cardamom, Clove and Shahi Jeera to it
(5)Once bubbles are seen, add the soaked rice
(6)Cook the rice till its 50% done

For Frying

Onions - 3 (Big, Thin slices)
Corn Flour - 2 tbsp
Oil - to deep fry

(1)Take a bowl and mix the onions with dry corn flour powder
(2)Deep fry the corn flour coated onions till dark brown(see to it that you dont get them black).

Preparation:

(1)Take a deep-bottomed vessel and pour the half cooked mutton gravy.
(2)Take a spoon and spread it evenly.
(3)Add a layer of deep fried onions.
(4)Then add a layer of mint leaves.

(5)Add the half-cooked basmathi rice as the next layer.
(6)Add a layer of deep fried onions.
(7)Now add a layer of mint leaves.

(8)Add water or little milk to the saffron food color.
(9)Pour the saffron mixture on the top like droplets.
(10)Add a spoon of hot ghee on the top.

(11)Heat a old dosa tawa in a high flame for 5 to 10 min.
(12)Cover the multi-layered deep-bottomed vessel with a very tight lid.
(13)Place it on the hot tawa in a high flame for 5 min.
(14)Reduce the flame to medium and put it for 5 min.
(15)Now reduce the flame to low and put it for another 10 min.
(16)Put off the flame and allow it to cool.
(17)Open the lid and mix the rice with care.

(18)Mutton Hyderabadi Dum Biryani is ready to be served hot.

Keema Podimas

"Keema Podimas", no doubt is a mouth-watering dish from chettinad kitchen. This is a non-spicy dish and so I'm sure all kids will love to have it.

This is the first time that I prepared a dish with minced mutton and here comes the recipe for you friends..

Ingredients
Minced Mutton or Kothukari - 500 gms
Bengal Gram or Channa Dhal - 1 small cup
Turmeric powder - 1/2 tsp
Salt - little
Water - 2 cups

To Grind 1
Ginger Garlic paste - 1 tsp
Dry Red Chillies - 6
Fennel Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Pepper - 1 tsp
Poppy Seeds - 2 tsp (Khas-khas)
Grated Coconut - 2 tbsp
Salt - to taste

To Grind 2
Roasted Channa Dhal - 2 tbsp
Fennel seeds - 1/2 tsp

To Season
Oil - 1 or 2 tbsp
Cinnamon - 1 (thin, small stick)
Bay Leaf - 1 (small)
Garlic Pods - 10 to 15 (round, thin sliced)
Onion Shallots or Sambhar Onions - 150 gms (round, thin sliced)

Procedure
(1) Heat a pan in high flame and add the washed kheema and saute it.
(2) Add half the turmeric powder and little salt to it.
(3) Transfer the Kheema to a pressure cooker and add water.
(4) Pressure cook the Kheema for 10 minutes or more if required.
(5) Pressure cook Channa dhal with less water and remaining turmeric powder for 1 or 2 whistles and keep it aside.
(6) Make a powder of items given in To Grind 2 and keep it aside.
(7) Make a thick paste of the items given in To Grind 1 and keep it aside.
(8) Heat Oil in a pan, add Cinnamon & Bay Leaf then add garlic pieces.
(9) Saute it for few minutes and then add onion shallots and fry till light brown.
(10)Add the grinded paste 1, and cook it in low flame till it leaves out oil.
(11)Add the pressure cooked Kheema to the masala and cook till it gets dried.
(12)Add the pressure cooked dhal to it and saute it gently (see to it whole dhal doesn't gets smashed).
(13)At the last add grinded powder(To Grind 2) and saute it once.
(14)Cook it in high flame till the kheema gets real dry.
(15)Now your Kheema Podimas is ready to be served hot.

Kheema Curry

"Kheema Curry" is a traditional meat dish of Indian Kitchen. The Kheema Masala that I prepared is a traditional way of preparing Kheema with spices from a Chettinad Kitchen.

"Kheema" is a minced meat which can be used as a filling for samosas, cutlets, parathas, naans etc. Kebabs can also be made out of these Kheema.

Few months back, I had been to a hotel in ECR Road, Chennai and we ordered many dishes of which Hyderabadi Kheema Masala was one among those. Believe me it was too hot with spices and we didnt at all like it. That day I wished that I could try out this dish sometime at home.

Here goes the recipe.

Ingredients
Mutton Kheema or Mutton Kothukari - 500 gms
Turmeric Powder - 1/4 tsp
Water - 2 cups
Salt - little

To Grind
Dry Red Chillies - 6
Ginger-Garlic paste - 1/2 tsp
Whole Pepper - 1 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1/2 tsp
Poppy seeds - 2 tsp (Khas Khas)
Grated Coconut - 2 1/2 tbsp

For the Masala
Oil - 2 tbsp
Cinnamon - 1 (thin piece)
Bay Leaf - 1 (small)
Garlic pods - 10 to 15 (rouund, thin sliced)
Onion Shallots - 150 gms (round, thin sliced)
Salt - for the masala

Procedure
(1) Heat a pan in high flame and add the washed kheema and saute it.
(2) Add turmeric powder and little salt to it.
(3) Transfer the kheema to a pressure cooker and add water.
(4) Pressure cook the Kheema for 10 minutes or more if required.
(5) Make a thick paste of the items given in To Grind and keep it aside.
(6) Heat oil in a pan, add Cinnamon & Bay Leaf followed by garlic.
(7) Saute it for few minutes and then add onion shallots and fry till light brown.
(8) Add the grinded paste, salt and cook it in low flame till it leaves out oil.
(9) Add the pressure cooked Kheema to the masala and cook it in low flame.
(10)Saute the Kheema masala till enough oil separates out.

(11)Transfer the Kheema Masala to a serving dish and now its ready to be served hot.

Aatu Kaal Soup (Mutton Leg Bone Soup)

"Aatu Kaal Soup" is one of the authentic, traditional soups from Chettinad kitchen. Its said that Aatu Kaal Soup is good for bones and it gives strength to your body.

My dad got the Aatu kaal cleaned and grilled from the shop. We should see to it that it is free from any hairs.

In my childhood days, we were given a full massage oil bath every Sunday. Mom would be ready with this yummy, mouth-watering Aatu Kaal Soup right after the oil bath. Its after many long years that I tasted this soup again at home and that too I tried it out for the first time and it was awesome.

Ingredients
Aatu Kaal - 20 pieces
Onion shallots - 10 (cut lengthwise)
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - few sprigs
Water - 7 cups
Salt - to taste
Milk - 3 tbsp
Crushed pepper powder - 1/2 tsp

Procedure
1. To a pressure cooker, add all the items except salt and the milk.
2. Pressure cook it for an hour and see to it that you pour enough water may be more than 7 cups of water if required.
3. Once the pressure is released add salt and milk to it.
4. Add crushed pepper powder if you are looking for a spicy soup.
5. Your Aatu kaal Soup is now ready.

Yoghurt Mutton Gravy - Mutton Thayir Kulambhu

Yoghurt Mutton Gravy is my own dish, I just tried and it came out very well and thought like why don't I share my receipe and experience here for my friends and blog readers. This gravy goes well with Rotis, Phulkas, Parathas and Rice as well.

Yoghurt is a good natural tenderizer for hard meats. It gives a good tangy taste to the dish as it blends with tomatoes and believe me the gravy was too good and I want you readers to try this out and let me know how it tastes?

Ingredients
Onions - 1 (chopped)
Tomatoes - 1 (small, chopped)
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tsp
Home made chilli powder and dhaniya powder combination)
Water - 1 cup

To Marinate
Mutton - 250gms
Yoghurt - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Salt - as required

To Grind
Tomatoes - 1 (small, chopped)
Garlic - 2
Fennel seeds - 3/4 tsp
Grated Coconut - 2 tbsp
Cashews - 3 or 4

To Season
Fennel seeds - 1/4 tsp
Garlic pods - 5
Curry leaves - few

Procedure
1. Marinate the Mutton pieces for an hour.
2. In a pressure cooker pour Oil and wait till it gets hot.
3. Add the items given in to season one by one, then add the Onions and saute till it changes little color.
4. Now add all the dry powders and very little salt.
5. Add the marinated mutton and fry for 5 minutes.
6. Add the grinded paste, water and wait for one boil.
7. Pressure cook for 8 to 10 whistles if the mutton is hard or if not for less whistles.
8. Now the Yoghurt Mutton Gravy is ready to be served.

Mutton Kurma

Mutton Kurma is very relishing delicacy which can be served hot with Paratha or Roti. It doesn't goes that great with Rice..Any kind of Kurma is a popular dish found in the restaurant menu cards.

Ingredients
Mutton - 250gms
Onion - 1
Water - 1.5cups
Garam masala powder - 1/2tsp

To Grind 1
Green chillies - 4
Dhaniya powder - 1tbsp
Fennel seeds - 1tsp
Ginger - small piece
Garlic - 2 pods

To Grind 2
Grated Coconut - 3tbsp
Fennel seeds - 1tsp
Kasakasa - 1tsp
Cashew - 4

To Marinate
Curd - 3tbsp
Salt - to taste
To Grind 1

For Seasoning
Oil - 1tbsp
Bay leaf - 1
Cinnamon(Pattai) - 2 piece
Green Cardamom(Elakai) - 2
Cloves(Krambu) - 3

Procedure
1. Heat oil in a pan and add ingredients given in for seasoning.
2. Add the chopped onions and saute for few minutes.
3. Add the marinated mutton (includes grind 1 too) to the fried onions.
4. See to it that the flame is low.
5. Once oil separates out from the gravy, add water.
6. Pressure cook the gravy for 8 to 10 whistles.
7. Add To Grind 2 and cook in a medium flame.
8. Add garam masala powder.
9. Check for salt and add if required.
10. Once oil separates, switch off the stove.
11. Mutton Kurma is ready to be served hot.

Mutton Uppu Kari

Mutton Uppu Kari is one of those authentic non-vegeterian dish from Chettinad. Its a dry dish made out of Mutton which is so simple to prepare and it tastes great.

Cooking time depends on the texture, quality and freshness of the mutton. If its too hard, pressure cook it for 8 to 10 whistles.

We had an awesome lunch today. I'm posting the rest of the dishes as separate topics.



Ingredients
Boneless Mutton - 250gms
Onions - 2 (finely chopped)
Fennel seeds - 2 tsp
Dry Red chillies - 4 (big)
Turmeric powder - 1/4 tsp
Curry Leaves - few
Salt - to taste
Oil - 2 tbsp
Water - 1.5 cups

Procedure
1. Split the dry red chillies and have it ready.
2. Place a pan and pour oil into it and wait till it gets hot.
3. Add fennel seeds, curry leaves, split dry red chillies.
4. Fry for a minute and then add the chopped onions.
5. Add little salt for the onions to get fried.
6. Saute it for few minutes and add the washed mutton pieces.
7. Add turmeric powder and saute for few minutes.
8. Add water and cover the pan with a lid.
9. Cook till its half done and add the remaining required salt.
10. Cover it and cook till its done.
11. Open the lid and wait till it gets dry.