I know we posted a lot of Diwali sweets and savories recipes but what is Diwali without some idlies, mutton gravy and briyani, right? (Veg fans – we love sambar and chutney equally with Idlies. )

My mother-in-law surprised us with this easy-to-make yet heavenly delicious Mutton briyani!

Ambur is a town in Tamilnadu and is really famous for their spicy dum briyani. Here is a blurb from Wikipedia

Ambur Biriyani is one of the famous biriyani recipes of South India which emerged during the Nawab of Arcot’s regime. Prepared mainly in Basmati Variety of rice, both chicken and Mutton are used for this. A full plate of Biriyani with Brinjal curry (Khattay Baigan or Yennai Kathrika) and Onion Raitha (Vengayam Pachidi) makes our feast a delightful one. Such is its very delicious taste, which makes many thousands of passers by in this Golden Quadrilateral track of Chennai-Bengaluru highway to taste it. Apart from this, Pakaathee (Biriyani cooks, as known in this region), are the people who indulge in large scale biriyani preparation and are hired to many places of South India for Biriyani preparation.

I had Ambur briyani for the first time last year during my trip home and I became a big fan of it. I have been wanting to try this at home and we finally made it for Diwali and it turned out really nice. In fact, we took shortcuts with the electric cooker but it still came out tasting really great!

Preparation Time : 60 minutes
No of servings : 3-4
Spice level : 3 out of 5

Method Of Preparation : 

1. Marinate the mutton with the ingredients listed under marinade for about an hour or atleast 30 minutes.
2. After an hour pressure cooker the marinated mutton with 4 cups of water. Pressure cook for 3 whistles and keep it aside.
3. Wash and soak the rice for 30 minutes.
4. Grind the cashews, fennel seeds, cumin, green chili and garlic into smooth paste and keep it aside.
5. Now heat Ghee and oil in a wide bottomed pan. Now add all the whole spices into it.
6. Fry them in low heat until a nice aroma comes out of it. After that add the sliced onions into it.
7. Fry them till  it becomes translucent and add 1/2 tbsp of ginger & garlic paste. Saute it for 2-3 minutes till the raw smell goes off.
8. After that add red chili 1/2 tbsp of red chili powder and coriander powder. Mix it all together and add turmeric powder.
9. Now add the chopped tomatoes with required salt and fry them for 3-4 minutes.
10. Finally add the mint leaves  & coriander  leaves, mix it all together.
11. Now add the pressure cooked mutton and mix them well finally add the ground paste and saute it for another 5 minutes in low flame.
12. Once the gravy is done transfer it into the electric rice cooker vessel.
13. Fry the soaked basmati rice in the same gravy pan for 2 minutes with 2 tbsp of ghee.
14. After that transfer the rice from the above step  in to electric rice cooker pan with that  gravy (step 12). Mix it all together sprinkle some coriander leaves and close the lid.
15. Once it’s done serve it hot with raitha, mutton curry or any of your favorite  side dishes.

Tip:

1. Ambur biryani is traditionally made with seeraga samba rice (Broken Rice).
2. And you can also do this dum method instead of the above one.
   - Add the washed rice in a boiling water, salt and cook till 3/4th done and drain the water. Set the rice aside.
   - And layer the rice with gravy mentioned in step 12 and dum cook in oven for about 30 minutes in 350 F

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As you can see with the recent recipes, the latest theme has been about Karthiks(my hubby) childhood memories of his moms cooking. With her visiting us, she has been making his favorite dishes and I am enjoying them too.

Diwali for non vegetarians usually start with a mutton dish. And this was my husband’s favorite Diwali breakfast – idli/dosa with pepper mutton curry. As you will see it is a great dish for those who crave hot food and pretty simple to follow.

Go ahead and try it may be it will become your favorite to as it has become mine.

Preparation Time : 45 minutes
No Of servings : 3-4
Spice Level : 4 out of 5

Method Of Preparation :

1. Clean and wash the mutton and keep it aside
2. Heat oil in a pressure cooker add fennel seeds after it sputters.
3. Add onions sauté well til it becomes translucent.
4. Now add ginger and garlic paste sauté well till the raw smell goes off.
5. Now add the washed mutton, turmeric powder mixt it all together.
6. After that add tomatoes, salt, red chili powder and coriander powder.
7. Mix it all together and add 2 cups of water. Pressure cook the mutton for 3-4 whistle.
8. Once the mutton gets fully cooked. Remove it from heat and keep it aside.
9. Now heat oil in a kadai add cloves, cinnamon stick and bay leaves.
10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bay leaves, and curry leaves. After that add the  pressure cooked gravy in to it . Add the ground pepper powder. Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little  watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
12. Garnish it with coriander leaves.

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You can make this mutton curry in an hour and it is indeed pretty simple to make.

Preparation Time : 60 minutes
Spice level : 4 out of 5
No of servings : 3-5

Ingredients:

• Mutton/Lamb : 750gm
• Onion : 2 (medium)
• Tomato : 3
• Cloves : 3
• Cinnamon : 1″
• cardamom : 2
• Fennel seeds : 11/2 tsp
• Cumin seeds : 1/2 tsp
• Bay Leaves : 1
• Curry leaves : 7-8
• Ginger & Garlic paste : 2 tbsp
• Yogurt : 1/4 cup
• Coconut pieces : 1/2 cup
• Turmeric powder : 1/4 tsp
• Red Chili Powder :   2 tbsp
• Coriander Powder : 11/2 tbsp
• Crushed Black Pepper : 1/2 tbsp
• Coriander leaves : for garnishing
• Salt : to taste
• cashews : 5-6

Method Of Preparation :

1. Marinate the mutton by adding yogurt and 1 tbsp of red chili powder and some turmeric powder for an hour.
2. Heat oil in a pan add onions fry them till it becomes translucent and add ginger & garlic paste.
3. Fry them till the raw smell goes off.
4. Finally add tomatoes and little salt. Mix it all together and cook it in medium heat till the tomatoes get smashed.
5. Now remove from heat cool the mixture and grind it into smooth paste.
6. If you are using pressure cooker heat a tbsp of oil in it and 1/4 tsp of fennel seds, cumin seeds, add cloves, cinnamon, bay leaves and some curry leaves.
7. Once it sputter add the ground mixture followed by the marinated mutton pieces.
8. Mix it well and let the mutton cook in medium heat for 3-4 minutes.
9. After that add turmeric powder, coriander powder, remaining  red chili powder, Black Pepper and salt.
10. Mix it all together and let this mixture sit in heat for 5 minute till the raw masala smell goes off and the mutton gets soaked in all the spices.
11. Finally add 1 to 11/2 cup of water(adjust according the consistency you want) and pressure cook for 3-4 whistle.
12. In between that grind the coconut pieces, fennel seeds and cashews in to smooth paste.
13. If you are not using pressure cooker just let the mixture boil with lid closed till the mutton gets fully cooked.
14. After that remove from heat and once the pressure is released, boil the korma till you get the right consistency.
15. Finally add the coconut paste and bring it to complete boil. Remove from heat and garnish it with coriander leaves.

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My mom made this Chettinad mutton curry last week and it came out really yummy.

Preparation Time: 40 minutes
Spice Level : 3 out of 5
No of servings : 5-6

Ingredients:

• Mutton : 1 kg
• OIl : 2 tbsp
• Onion : 1 (large) (You can also use shallots or pearl onions instead of regular onions)
• Tomatoes : 3
• Ginger & garlic paste : 1 1/2 tbsp
• Cinnamon : 2 “
• Cloves : 3
• Star Anise : 2
• Bay leaves : 2
• Cardamom : 3
• Curry Leaves : 10-12
• Fennel seeds : 2tsp
• Cumin seeds : 1 tsp
• Ground black pepper : 2 tsp
• Red chili powder : 11/2 tbsp
• Coriander powder : 2 tbsp
• Turmeric Powder : 1/2tsp
• Coriander Leaves : for garnishing
• Salt : according to taste

Method Of Preparation:

1. Wash and clean the mutton and cut it into small pieces.
2. Grind the cut onion and tomato into a smooth paste and keep it separate.
3. Heat oil in a pressure cooker then  add cloves, cinnamon, cardamom, star anise, fennel seeds, cumin seeds and bay leaves.
4. Then add the tomato/onion paste, little salt and fry them for 3-4 minutes.
5. Then add ginger and garlic paste, mix it all together and sautee it for a few minutes.
6. Then add tomato puree, red chili powder, coriander powder and turmeric powder.
7. Mix everything together and let it cook in simmer heat (low medium) for 5-6 minutes.
8. Now add the mutton pieces and 2 cups of water (adjust water according to the consistency you want).
9. Finally add the curry leaves and black pepper on top of it.
10. Close the lid and pressure cook for 4-5 whistles or till the mutton gets cooked.
11. After that remove from heat and once the pressure is gone open and let it cook in medium heat till you get the gravy consistency you want.
12. Garnish it with coriander leaves.
13. Serve it hot with chapathi, idlis or rice.

Once you have tried this, I also invite you to try out our Spicy mutton curry recipe that is really popular with our readers.

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It’s been almost a month I’ve posted any recipes.  I’ve had my baby boy on march 30th and he totally changed my life into a beautiful dreamland. He is keeping me busy 24/7. So I couldn’t find time to post any recipes.

Thanks to Nithu and Arthi for keeping us entertained with their delicious concoctions.

Aatukal Paya (Goat leg curry) is one of the Non-Vegetarian delicacies of South Indian. Most people have a love or hate relationship with this dish. My husband loves it and I am not a big fan of it This is one of those dishes he used to get only when he visits home in India.

But Last week he found that our local butcher was selling goat legs and he brought home some. So Immediately I called my Mother-in-law to get her secret recipe for this dish. To my delight my husband said it tasted just like his mom’s dish. He even said that now I can carry on the aatukal torch for the family.

We have an upcoming event that we will announce soon here. Stay Tuned!!!

Spice Level : 4 out of 5
Preparation Time : 2 hours
No of servings : 3-4

Ingredients:

• Goat leg : 2 lb
• Onion : 1 (large)
• Tomato : 3
• Ginger & Garlic Paste : 4 tbsp
• Coriander powder : 2 tbsp
• Red Chili Powder : 2 1/2 tbsp (according to your spice level)
• Turmeric powder : 1 tsp
• Oil : 3 tbsp
• Coriander leaves : a handful
• Cloves : 2
• Cinnamon : 1 “
• Bay leaves : 1
• Fennel seeds : 2 tsp
• Coconut Milk : 1/4 cup

Method Of Preparation :

1. Wash and clean the goat leg, if possible get it cleaned from the store.
2. In a pressure cook add oil and onion.
3. Fry the onion till it becomes translucent and add ginger & garlic paste.
4. Once the raw smell goes off add the tomatoes let them fry in medium heat for 3-4 mins
5. After that add coriander powder, turmeric powder, salt and red chili powder.
6. Mix it all together and fry them for 2-3 mins.
7. Now add the goat leg mix it all together and add 3-4 cups of water.
8. Finally add the chopped coriander leaves and close the lid. pressure cook it for 8-10 whistle or until the leg is fully cooked by letting it cook in simmer heat for about 20 minutes.
9. After that remove from heat and leave the pressure cooker unopened for overnight or up to 4-5 hours. so that the goat legs get fully soaked in the curry.
10. After that remove the lid and put it into heat , let it come to a full boil and add the coconut milk.
11. In a small pan add oil, cloves , cinnamon, bay leaves and fennel seeds. Once it gets sputter remove from heat and put it into pressure cooker.
12. And remove from heat.
13. Serve it hot with some idlis or dosa.

Note :

If you want it more spicy you can add some green chilies into it.

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This is the first time I am making this style of mutton curry. I am not a big fan of mutton / lamb. But my husband loves all the mutton dishes. Recently I had the Andhra style mutton curry at one of my friends place and I got the recipe from her.

I’ve made some small changes from the recipe and tried it. It came out excellent and karthik (my husband) loved it.  It’s a very tasty recipe and it has become one of my favorites now.

Ingredients :

• Mutton/ lamb : 600 gms
• Onion : 2 (medium) (finely chopped)
• Tomato : 3 (finely chopped)
• Oil : 4 tbsp
• Curry Leaves : 6-7
• Coriander Leaves : for garnishing
• Ginger & Garlic Paste : 1 1/2 tbsp
• Turmeric powder : 2 tsp
• Cumin seeds : 1/4 tsp

Masala To grind :

• Cloves : 3
• Cinnamon : 1″
• Bay Leaves : 1
• Cardamom : 3
• Coconut : 1/4 cup (shredded)
• Coriander Powder : 1 tbsp
• Whole red chilies : 4-5 (according to your spice level)
• Whole Black pepper : 1/2 tbsp
• Coriander Leaves : 1/2 cup
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Onion : 1/4 cup (from mentioned above)

Method Of Preparation :

1. Pressure cook the mutton with some water (1 cup), cumin seeds (1/4 tsp), salt and turmeric powder for four to five whistles or till it becomes tender. After that remove it and separate the water and mutton.
2. Heat a pan and fry the ingredients ( cloves, cinnamon, bay leaves, cardamom, red chili, whole black  pepper, cumin seeds and  fennel seeds ). Let it cool and grind them into fine powder. Keep it aside.
3. Now in the same pan fry the onions (1/4 cup) till it becomes translucent and add into the above ground mixture.
4. Add the remaining ingredients  (coconut, coriander leaves and coriander powder). Grind them all together into a coarse paste.
5. In a wide pan add oil and onions (remaining all ) fry them till it becomes translucent.
6. Then  add the ginger garlic paste fry them for few minutes and add the pressure cooked mutton fry them all together for 3-4 minutes.
7. Now add the chopped tomatoes , required salt, turmeric powder and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat.
8. Finally add the ground mixture and some water ( which is separated from the mutton and you can adjust the water according to the consistency you want) mix it all together let it sit in the heat for 5 -10 minutes.
9. When the masala smell goes off and the oil starts to separate at the top, remove from heat  and garnish it with coriander leaves and lemon juice.
10. Serve it hot with chapathi or rice or Hyderabadi dum biryani.

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Post tags: curry, gravies, mutton, non-veggie, side-dishes

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First of all I want to  say sorry to all my readers for the late post. I am still on my India vacation and I couldn’t find time to post recipes but I promise when I come back I’ ll post variety of  mouthwatering recipes in ST.

“Mutton Liver fry” or “Eeral varuval” is very popular dish in south india. And its one of my favorite too. My mom used to make this  every weekends in my chilhood days. She says it’s good for health.  And cooking mutton liver is little tricky. It should be soft and juicy. If you overcooked it  it will turn out into rubber-like texture. So its all with the trial cooking and practice. So do get the  right proportion adjust the water and cooking time. My mom usually  make this for breakfast, it goes very well with idli and dosa.

Ingredients:

• Liver – 500 gm(cut into small pieces)
• Turmeric powder – 1  tsp
• Red chili powder : 1 tbsp (according to your spice level)
• Coriander powder – 1 tbsp
• Black Pepper – 1 tsp(opt)
• Onions – 1/2 cup(chopped)
• Tomato : 1
• Ginger&Garlic paste – 1 tbsp
• Cinnamom stick – 1 sticks
• Cloves(Grambu) – 3 nos
• Curry leaf – 1o
• Salt – As reqd
• Oil – 3 tbsp

Method of Preparation:

1. Heat a  pan and pour oil in it.
2. Add cinnamon, cloves and  finely chopped onion fry them till it becomes soft and translucent.
3. Now add ginger& garlic paste sautee it till the raw smell goes off.
4. Add finally the cut tomato and little salt  mix it all together till  it becomes soft.
5. Now add curry leaves, turmeric , coriander and chilli powder.
6. Fry them all together till becomes dry.
7. Finally add the washed liver pieces(Make sure you add  some (1/4 tsp)turmeric powder while cleaning the liver and if there is some small layer of skin,on top of it remove it).
8. Now add enough water to cover the  mixture(1/4 glass of water). If you want it to be semi-dry add some more water.
9. Occasionally stir-fry. Cook in low flame.
10. Add some pepper when you want it little spicy and some more flavor.
11. Just let it sit in the flame for 15 minutes the liver fry will be ready. Don’t over cook it it will become hard.
12. Finally garnish with cilantro.
13. Serve them with naan, rotis, parathas, rice , idli and dosa.

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Ingredients:

• Oil : 1/4 cup
• Mutton : 1/2 kg (cut into small pieces)
• Onion :  2 cups
• Tomato : 1/2 cup
• Chili Powder : 2 tbsp
• Green chilies : 2 to 3
• Turmeric Powder : 1/4 tsp
• Ginger : 2 tbsp
• garlic : 3
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Cloves: 3
• Bay leaves : 2
• Cinnamon : 1/4 “
• Curry leaves : 8 to 10

Method Of Preparation:

1. Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.
2. After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4. And add the mutton with turmeric powder, a glass of water and little salt.
5. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6. After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7. Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9. Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

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Post tags: curry, masalas, mutton

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Our first ever Recipe contest went great and we really appreciate everybody for participating in it. We are now back to regular programming with this excellent Mutton Gravy recipe from my mother-in-law’s Kitchen. If you like spicy gravies with chapathis or parathas, then you have come to the right spot. This spicy mouth watering mutton dish will make a perfect companion to different dishes like chapathis, parathas, briyani or even dosas. The trick to getting this right is in the pressure cooking process where the mutton becomes really tender and juicy.
(...)
Read the rest of Spicy Mutton Curry (320 words)

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Whenever I make it, be it for my husband or for a party, it always turns out great. It takes such a short time to make it but the results are fabulous. Full credit goes to my friend Kathija who shared this recipe with me.

Preparation Time : 90 minutes
No of servings : 3-4
Spice Level : 3 out of 5

Ingredients:

• Mutton or chicken : 1 kg
• Rice : 4cups (Rice cooker cup)
• Oil : 250 g (or) 1 cup (Rice cooker cup)
• Butter : 1/4 piece (or) Ghee : 3 tblsp
• Onion : 250g (chopped)
• Tomato : 250g (chopped)
• Ginger paste : 3tbsp
• Garlic paste : 2tbsp
• Curd : 1cup
• salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even)
• Red chili powder : 1 1/2tsp
• Turmeric : a pinch for color
• Green chilli : 3 (cut into lengthwise)
• Cilantro : 1/2 bunch
• Clove : 2
• Cinnamon : 2
• Cardamom : 2

Method of Preparation:

1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.
2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.
3. Add curd, red chili powder, green chili, turmeric mix well.
4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.
5. Allow it to cook till the meat is tender.
6. When it is done add the remaining cilantro.
7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom.(strictly no water for this korma)don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).
8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.

Method of Preparing Rice:

1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.
2. In the mean time wash and soak the rice for 15 minutes.
3. when the water has reached the boiling point put the rice, (at least 6 minutes in the boiling water).
4. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.
5. Take an aluminum tray or Glass tray or oven safe.put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top,because if you put korma on top, it becomes very dry).Cover it with aluminum foil.
6. Preheat the oven for 350′F .
7. And put the tray in preheated oven for 30 minutes.
8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure to it rice should not break.

Serve hot with Raitha.

Credit : Kathija

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Post tags: chicken, mutton, non-veggie, Rice dishes

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