Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Chettinad Mutton Kuzhambhu

Posted by on Dec 5, 2012 in Meat & Seafood Entrees, Mutton Dishes, Chettinad Dishes, Diwali Recipes | 7 comments

I’ve made this dish a day before Diwali and since then I wanted to post it, but couldn’t find time to do it. Finally I am posting this recipe today. This mutton curry is one of the most easiest and flavorful dish I’ve ever made. It’s an authentic chettinad recipe I’ve got from one of my friend. Chettinad dishes are most popular in southern part of India. You can find chettinad dishes on any restaurant in South India. The ground masala is key to this dish and makes it more delicious and it gives nice aroma. Try this recipe and let me know how it turned out for you. Preparation Time : 45 minutes No of servings : 4-5 Spice level : 3 out of 5 Ingredients: Mutton : 500 gms Onion: 1 cup Tomato : 1 cup(chopped finely)...

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Mutton Dum Biryani

Posted by on Sep 21, 2012 in Meat & Seafood Entrees, Mutton Dishes, Chicken dishes, Slideshow, Cooking Videos | 16 comments

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...

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Chettinad Kola Urundai Kuzhambhu – Spicy Meatball Curry

Posted by on Jul 18, 2012 in Meat & Seafood Entrees, Mutton Dishes, Chettinad Dishes | 7 comments

I’ve just posted Kola urunadi recipe couple of days back and this is a continuation of that recipe. you could just serve the meatball/kola Urundai as an appetizer or you could make it even more appealing and make it as a curry. Kola urundai kuzhambhu is also an one of the authentic chettinad dishes. This is one popular dish you can find in some chettinad restaurants. You can serve this with chapathis, parathas, rice or as a side dish for any Biryani. Preparation Time : 30 minutes No of Servings : 4-5 Spice Level : 3 out of 5 Ingredients: Kola urundai/Meatballs : 12 Onion: 1 small (finely chopped) Tomato: 1 (finely chopped) or Tomato puree : 1 cup Curry leaves : 4 Green chilies : 2 (slit into lenghtwise) Ginger & garlic paste : 1 tbsp Kola Masala...

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Chettinad Kola Urundai – Spicy Meatballs

Posted by on Jul 16, 2012 in Meat & Seafood Entrees, Mutton Dishes, Chettinad Dishes | 5 comments

This recipe has been long over due to post. I got this recipe from some TV channel show (I totally forgot the show name and channel name) and some professional chef was making it and I wrote it down a while back. I’ve made this recipe couple of times and never got a chance to take pictures. And it tasted really good  every time I made it. Finally I got a chance to take pics and posting it here. Kola urundai is an authentic Chettinadu (south Indian) dish. It’s deep fried meat balls which is a blend of various spices like cloves, cinnamon, ginger & garlic,  cilantro and curry leaves. And these balls can be eaten just like that with some sour and spicy sauce as an appetizer or it can be served soaked in a Kuzhambhu called Kola...

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Ambur Mutton Biryani

Posted by on Oct 31, 2011 in Meat & Seafood Entrees, Mutton Dishes | 42 comments

  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...

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Andhra Mutton Curry / Lamb Curry

Posted by on May 3, 2010 in Meat & Seafood Entrees, Featured, Mutton Dishes, Best of ST | 26 comments

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...

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Spicy Mutton Chukka

Posted by on Feb 13, 2009 in Meat & Seafood Entrees, Featured, Mutton Dishes, Best of ST | 32 comments

I am sure you have one of these obscure things in the vast array of food that we consume, that just hits the spot with certain dishes. Mutton chukka is one of those dishes for me. Being a southie, it tastes heavenly with rice dishes like Sambar rice, Rasam rice & even Briyani. If you make it a little not-so-dry you can even have it paratha or rotis. 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...

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Spicy Mutton Curry

Posted by on Jun 17, 2008 in Meat & Seafood Entrees, Mutton Dishes, Recipe Videos | 144 comments

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. Ingredients: Mutton:500gm Onion : 2 Tomatoes : 2 Ginger& Garlic Paste : 3 tbsp Oil : 5 tbsp Cinnamon stick : 1 inch Cloves : 3 Bay leaves : 2 Fennel seeds : 1 tbsp Turmeric Powder: 1tsp Curry leaves : 6 to 8 Red Chili Powder :...

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Mutton Soup

Posted by on Dec 13, 2007 in Soups | 6 comments

Preparation Time: 40 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Mutton:1/2kg(Including bone) Onion :1(Medium) Green chilies : 2(optional) Whole Black pepper(Peppercorns) : 10 Cumin seeds : 1 1/2 tsp Fennel seeds : 1 tsp Ginger and garlic paste : 1/2 tbsp Turmeric powder : 1tsp Curry leaves : 6 to 8 springs Coriander Leaves : 2tbsp Salt to taste Tomato : 1(Finely chopped) Bay Leaves :2 cloves : 2 Cinnamon : 1/2 inch stick Water : 4 cups Method Of Preparation: Heat oil in a pan add cumin seeds ,onions,curry leaves(4 springs) fry them now add peppercorns .Just shallow fry all the above ingredients.Remove it from heat . Grind the above mixture (don’t grind it like a fine paste ). Now heat a pressure pan with oil in it add cloves ,cinnamon,bay leaves,ginger and...

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Lollypop Meatballs

Posted by on Nov 27, 2007 in Appetizers | 1 comment

Preparation Time : 60 minutes No of servings : 6-7 Spice Level : 2 out of 5 Ingredients: keema or mutton minced :1\4 pound onion finely chopped:1(medium) Ginger minced:1tbsp Garlic minced :1 tbsp Tomato :1( finely chopped) Coriander leaves chopped :1tbsp Green chillies chopped :1tbsp Oyster sauce : 1tbsp pepper salt to taste Method of Preparation: Put the minced mutton, half of chopped onion, ginger, garlic and green chillies in a food processor. Add salt and pepper to taste. Make marble- sized balls. Heat water in a pan. Dip the prepared balls in the boiling water and poach them for 5 minutes. Drain and keep aside. Heat oil in a fry pan. Add the rest of the onions, ginger, garlic and green chillies. Add tomato and stir till the masala or condiments leave the sides of the pan. Add...

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Baraha Mutton

Posted by on Nov 12, 2007 in Meat & Seafood Entrees, Mutton Dishes | 1 comment

Preparation time: 45 mins No. of Servings: 4-5 Spice level: 4 out of 5 Ingredients Mutton :800gms Onions: 4 medium sized(chopped) Tomatoes: 4 medium sized(chopped) Ginger : 2 tbsp(chopped finely ) Garlic : 2 tbsp(chopped finely) Turmeric Powder:1 tsp Red chili powder:1 tsp Salt : as per taste Coriander leaves :1/2 cup(chopped) Lemon : 1 Oil :100ml Masala Powder Red chillies: 8(whole)(according to your spice level) Mustard seeds : 1 tsp Fenugreek seeds:1/2 tsp Cumin seeds : 1/2 tsp Fennel seeds : 1 tsp Cloves : 5 Method of preparation Cut the mutton into 1 1/2″ sized pieces. Roast the whole spices(mustard seeds,fennel seeds,cumin seeds,Whole red chillies,fenugreek seeds and cloves) seperately and grind together coarsely. Heat mustard oil in a thick-bottomed pan to smoking point and cook the onions till brown. Add the chopped ginger and garlic and Mix...

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Shammi Kabab

Posted by on Nov 12, 2007 in Meat & Seafood Entrees | 1 comment

Preparation time: 45 mins No. of Servings: 3-4 Spice level: 3 out of 5 Ingredients Meat :1/2kg Channa dal : 1 cup Red chillies: 2 nos Green chillies: 3 nos Ginger : 1 inch piece Garlic : 3 nos Cumin : 1 1/2tspn salt (to taste) oil :as needed for frying Egg :1(nicely Beaten) For filling Onions : 3 nos(Medium)(finely chopped) Corriander Leaves : as per required(Finely chopped) Ginger :1/2inch (finely chopped) Masala Powder Pepper Corns : 5 Cinnamon stick : 2 big Cardamom :2 nos Method of Preparation Take a pan and pour 4 cups of water into it.Add the meat, Channa dal ,all the spices including the Masala powder, chopped garlic, chopped ginger . Boil the mixture on medium heat until the meat becomes tender .After that remove it from heat and let it cool. Grind the...

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