Mutton Sukka / Mutton Chukka / Dry Mutton Masala

Ingredients

2 lb mutton, cut into small pieces
2 large onions, chopped
1 tomato, chopped
2 green chillies, slit lengthwise
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp chopped coriander leaves
3 cloves
2 cinnamon sticks
2 cardamom pods
a twig of curry leaves
salt to taste
2 tbsp coconut oil
1/4 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp mutton masala powder/garam masala

To pressure cook

1/4 tsp cumin seeds
1/4 tsp red chilli powder
1 pinch turmeric powder
1/4 tsp ginger  paste
1/4 tsp garlic paste
6 nos whole black pepper
1/2 tomato, sliced
water, enough to cover the mutton pieces
salt to taste

Preparation

1. In a pressure cooker, add all the ingredients mentioned in the "to pressure cook" section along with the mutton. Pressure cook in high flame for 5 whistles. Turn off the heat and allow the pressure to release.

2. In the mean time, heat oil in a kadai. Add cloves, cinnamon sticks, cardamom pods and curry leaves to it and saute for a minute.

3. To this, add chopped onions and green chillies along with ginger garlic paste and salt. Saute until it turns golden brown in color.

4. Now add the chopped tomatoes to this and saute until they become soft.

5. Add red chilli podwer, coriander powder, turmeric powder and mutton masala at this stage and saute the masala for 3  minutes in low heat.

6. Drain the cooked mutton and save the gravy for later use.

7. Now add the mutton pieces in the kadai and mix it well with the masala and saute for 5 minutes in medium heat.

8. Add half of the gravy to this and adjust the salt if required. Cook in medium flame till the gravy becomes dry stirring  occasionally.

9. Add the remaining gravy at this stage and cook in high flame till the gravy becomes dry stirring continuously.

10. Once the gravy is thick, add the chopped coriander leaves, pepper powder and cumin powder. Mix well and turn off the heat.

Pressure Cooker Mutton Biriyani

Ingredients

For the Rice & Masala

3 cups of basmati rice
2 large onions, sliced
2 medium tomatoes, sliced
3 green chillies, cut lengthwise
1/4 tsp ginger paste
1/4 tsp garlic paste
a little less than 1/4 cup of chopped mint leaves
1/4 cup chopped coriander leaves
4 cardamoms
4 cloves
3 cinnamon sticks
3 bay leaves, hand crushed
2 tsp biriyani Masala ( I used the *homemade biriyani masala)
2 tsp red chilli powder
1/4 tsp turmeric powder
salt to taste
water as required
2 tbsp ghee/clarified butter
1 tbsp oil

To pressure cook the Mutton

2 lb mutton, cut into medium size pieces

1 tbsp ginger paste

1 tbsp garlic paste
1/2 tsp turmeric powder
1/4 tsp cumin seeds(optional)
water just enough to cover the mutton
salt to taste


* To make the home made biriyani masala

 6 cloves
 5 cinnamon sticks
 6 bay leaves
 1/4 tsp fennel seeds

1.  Dry roast all the ingredients in low heat until they turn a little crispy. Be careful not to burn the spices.

2.  Grind in a blender to fine powder.

If you make some extra biriyani masala, you can store it in an airtight container. It will stay good for 2 months.

Preparation

1. Wash the rice well. Drain the rice in a strainer and keep aside. Allow it to air dry.

2. In a pressure cooker, add mutton along with ginger paste, garlic paste, turmeric powder, cumin seeds , salt and water just enough to cover the mutton. Pressure cook the mutton in medium flame until it is completely cooked. (For me it needed 6 whistles). Allow it to cool.

3. Mean time, heat the ghee and oil in a kadai. To this add cloves, cinnamon sticks, cardamom and bay leaves and saute for 2 minutes in medium flame.

4. To this add the sliced onions and saute until they turn golden brown.

5. Now add the sliced tomatoes to this and saute until the tomatoes turn soft.

6. Add the chopped mint leaves and coriander leaves to this and saute until the raw smell goes.

7. To make the masala, you can add chilli powder, turmeric powder, biriyani masala and salt to this. Mix well and saute in low flame for 4-5 minutes and keep aside.

8. Now separate the pressure cooked mutton pieces from the gravy. Add them to the masala and mix well. Cook it for another 2-3 minutes in low flame. You can save the gravy for cooking the rice.

9. Rice to water ratio for cooking the rice is 1:1 1/2. Since we are cooking 3 cups of rice we need 41/2 cups of water. Measure the gravy you have saved and add required amount of water to make it 41/2 cups.

10. Transfer the masala, rice and 41/2 cups of water-gravy mix to a pressure cooker and mix well. If needed, add salt at this stage. Now Pressure cook it in low flame for 1 whistle and turn off the heat. Let the pressure go off.

The easy mutton biriyani is ready.

Note : You can cook the rice in a rice cooker also. For this transfer the masala rice and water to the rice cooker and cook it in white rice mode.

Nadan Mutton Roast

Ingredients

For the gravy

1 lb mutton, cut into small pieces
2 large onions, thinly sliced
3 green chillies, sliced
2 tsp ginger paste
2 tsp garlic paste
1/2 tsp chilli powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
31/2 tsp coriander powder
11/2 tsp garam masala
a twig of curry leaves
2 tbsp coconut oil
salt to taste

For cooking the mutton

11/2 tsp red chilli powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
21/2  tsp coriander powder
1 tsp pepper powder
1 tsp lemon juice
1 tsp coconut oil
salt to taste
water as required to make a smooth paste

Preparation

1. Wash the mutton pieces well and pat them dry using a paper towel.

2. Mix all the ingredients mentioned in  the "for cooking the mutton" section and make a smooth paste.

3. Marinate the mutton pieces with this and keep aside for 10 minutes.

4. Pressure cook the mutton until it is cooked well. (Do not add water. I had cooked the mutton in low heat for 6-7 whistles). Keep aside.

5. Heat oil in a kadai and add the sliced onions along with curry leaves and salt.

6. Saute until  the onions are golden brown in color.

7. Now add ginger paste, garlic paste and the sliced green chillies and saute for another 5 minutes.

8. To this, add the chilli powder, kashmiri chilli powder, turmeric powder, coriander powder and garam masala and mix well. Saute for 2 minutes in low heat.

9. Add the mutton pieces and the water remaining in the cooker to this and mix well.

10. Cook in medium flame until the the gravy is in the right consistency. Stir in between to avoid burning. (You can make this a dry preparation or semi-gravy one).

Mutton Liver Fry

Hi everyone..

Got busy in between and couldn't post any recipe for a while. Decided to make it active with a hot and spicy liver fry :)

Here you go..

Ingredients

1/2 kg goat liver, cut into small pieces
2 onions, sliced
10 pearl onions, sliced
10 garlic cloves
1.5 inch ginger
5 green chillies
1/2 tbsp fennel seeds
31/2 tsp whole peppercorns
1 tsp garam masala
11/2 tsp chilli powder
1 tsp kashmiri chilli powder
2 tsp coriander powder
2 or 3 sprigs of curry leaves
1/2 tsp mustard seeds
2 dry red chillies
2 tbsp coconut oil

salt to taste
1/2 cup water
1/2 tsp pepper powder

To clean the liver

1 tsp turmeric powder

1 tsp salt

water enough to soak the liver cubes

Preparation

1. Cut the liver in to small pieces and wash well. Soak it in water in which turmeric and salt are added for about 30 minutes. Wash well and drain it.

2. Crush the pearl onions, ginger, garlic,green chillies, fennel seeds and peppercorns in a mixer and keep aside.

3. Heat oil in a frying pan. Splutter the mustard seeds. Add the dry red chillies and fry for 30 seconds.

4. Add the sliced onion and curry leaves to it and fry the onions until they are light brown in color.

5. Add the crushed mix to this and saute until the raw smell goes. At this stage, add the chilli powder, kashmiri chilli powder, coriander powder, garam masala and turmeric powder. Saute well until the oil separates.

6. To this, add 1/2 cup of water and allow it to boil.

7. Add the liver pieces to this boiling water. Close the lid and cook on low flame. In 10 minutes, the liver will be half cooked. At this stage you can add the salt to taste and mix well. 

Close the lid and cook for another 10 minutes on low flame. (Do not over cook the liver as it will get hard)

8. Now, open the lid and stir fry the masala on medium heat until the dish turns dry. Turn off the heat

9. Add curry leaves and 1/2 tsp pepper powder to this and mix well. Keep it closed for 10 minutes.  

Goat Leg Soup / Attin Kaal Soup

Goat leg soup is very good for the people who are recovering from cold, fever, body ache etc. It is a healthy and delicious soup and even kids will love it.

Last week, I made it for one of my friends who was sick and thought of publishing it on the blog for you all.

Ingredients ( serves 3 people)

1 goat leg, cleaned and unwanted  fat removed,  cut into 2 or 3 pieces
10 pearl onions, skin peeled off, split lengthwise
1 green chilli, split length wise
7 or 8 garlic cloves
1 1/2 tsp cumin seeds
2 tsp black  pepper powder
1/2 tsp turmeric powder
salt to taste
3 cups water
2 tsp sesame oil

Preparation

1. Heat the sesame oil in a pressure cooker. Add the cumin seeds to this and saute for 30 seconds.

2. Add the pearl onions, garlic and green chilli to this saute for another 1 min.

3. To this, add 3 cups of water the goat leg pieces, turmeric powder, black pepper powder and salt.

4. Pressure cook it in medium heat for 10 to 12 minutes or till you hear 10 whistles.

5. Once the pressure subsides, open the pressure cooker and have a taste. Add more salt and  pepper powder if you feel so.

6. Serve the soup hot.

* You can add curry leaves also to this soup if you prefer