Mutton Curry

INGREDIENTS

1 lb Mutton
1 Big Onion (chopped)
1 Medium sized tomato
Green chillies 5 (length wise chopped)
Ginger Garlic paste 1 tbsp
Turmeric 1/4 tbsp
Red Chilli powder 1 tbsp
Corriander powder 1 1/2 tbsp
Cinnamon 1/2 inch
Cloves 2
Chopped Cilantro
Oil

MASALA INGREDIENTS

Poppy seeds 1 1/2 tbsp
Coconut powder 3 tbsp
Cinnamon 1 inch
Cloves 3
Garlic pods 4


PROCEDURE

1. Heat some oil in a pressure cooker, Add Cinnamon, cloves, chopped onions and green chillies. Fry till the onions are golden brown. Add Mutton pieces, ginger garlic paste, red chilli powder and turmeric.

2. Grind all the masala ingredients together. Add it to the mutton pieces. Now add chopped tomato, corriander powder and salt. Fry for 5 to 8 minutes and close the lid with a whistle on it. Cook till 8 to 10 whistles. When the pressure loosens up,open the lid and add chopped cilantro. Serve hot.

Uddi Vada / UradDal Vada

INGREDIENTS

Urad Dal 1 cup
Chopped Onion 1
Chopped Ginger (small piece)
Chopped Cilantro
Chopped Curry leaves
Chillies 5 (finely chopped)
Salt
Oil for frying

PROCEDURE

1. Soak Urad dal for 5 hrs. Grind it. Add all the remaining ingredients and mix well.

2. Heat oil in a pan. Take small amount of batter on a ziplock cover and make it into a small round with a hole in the middle. Use water if needed. Gently take it out with hand and drop it into hot oil. Fry it until golden brown color. Repeat the process.

We had these vadas with mutton curry, the usual rayalaseema combination.

Kajjikayalu

INGREDIENTS

All purpose flour(Maida) 1 1/2 cup
pinch of salt
Oil for frying
Water
Kajjikaya maker

FILLING INGREDIENTS

Dalia 2 cups
Sugar 2 cups
Cardamom powder 1 tbsp
Grated dry coconut 3/4 cup


PROCEDURE

1. Mix maida, salt and 2 tbsp oil by using enough water...knead it into a firm dough. Keep it aside for 20 mins.

2. Grind dalia, sugar and cardomom powder into a smooth powder. Add grated coconut to it and mix well.








3. Make small balls out of the dough and roll them into small pooris. Now place a poori on the kajjikaya maker,
fill it with 2 tbsp of the filling powder and close the kajjikaya maker slowly and press it for a while and take out the extra poori dough on the outside. Then
open it gently and take out the kajjikaya carfully and place it on a plate. Make sure that all the edges are closed
to avoid the filling comming out while frying. Repeat the process to make enough kajjikayalu to fry in a batch.


4. Heat oil in a pan and fry them until they turn golden brown. Let them cool. Store in a air tight container.

Happy Sankranthi

I wish you all a very happy makara sankranthi.


Above rangoli is my favourite one. I call it 'The Z' muggu.

Palak Panner

Vahchef Mr Sanjay thumma is a wonderful cook. He is my greatest inspiration. His way of explaining is so simple and easy to follow. I think his passion for cooking is amazing.He usually gets excited when the dish was almost complete and he just cant wait to taste it. I cant stop smiling after seeing that. He is a very entertaining chef. I adopted this palak panner recipe from him. Here it goes..

INGREDIENTS

Palak 2 bunches
Panner cubes 1 cup
Medium size Onion 1
Medium size tomato 1
Green chillies 5
Methi leaves 1/4 cup or Kasturi methi powder 1 tbsp.
Cardamom 2
Cinnamon 1
Cloves 2
Jeera 1 tbsp
Garlic 2 or 3 pods
Corriander powder 1 tbsp
Cumin powder 1 tbsp
Red chilli powder 1/2 tbsp
Salt
Oil


PREOCEDURE

1. Take a tbsp of oil in a wide pan. Add chopped green chillies, spinach and methi leaves. Cook well and grind it into a smooth paste. Vahchef used kasturi methi powder. As i dont have it i went for methi leaves. keep it aside.

2. Heat oil in an other pan, add Cardamom, Cinnamon, Cloves, Cumin seeds and add chopped garlic. Then add chopped onions and fry till they are golden brown in color.

3. Now add ginger garlic paste and turmeric. Fry for a minute. Then add chopped tomatoes, corriander powder, cumin powder and red chilli powder. Cook till the tomatoes are soft.

4. Add grinded spinach and cook till the oil seperates. Add palak cubes and simmer it for 3 to 4 minutes before switching off the stove. Serve with roti.

Alu Muttar / Potato and Peas curry

INGREDIENTS

Potatoes 2
Peas 1/2 cup
Onion 1
Tomato 1
Turmeric
Ginger Garlic paste 1 tbsp
Coconut powder 2 tbsp
Corriander Powder 1 tbsp
Cumin Powder 1 tbsp
Red Chilli powder 1 tbsp
Corriander leaves
Salt

SEASONING INGREDIENTS

Oil 1tsp
Mustard Seeds 1tbsp
Cumin Seeds 1 tbsp
Red chilli 1
Curry leaves few

PROCEDURE

1. Heat oil in a pan, do the seasoning. Add chopped onions. When they turn light brown, add ginger garlic paste and turmeric. Fry till the raw smell of ginger garlic goes away.

2. Remove the outer skin of the potatoes and cut them into cubes. Add these to the pan. Now add peas and salt. Fry it for a while. Add some water and let it cook for some time.

3. When the potatoes and peas are almost done, add chopped tomatoes.Cook till the tomatoes are soft.

4. Add coconut powder, corriander Powder, cumin Powder and red chilli powder. Let it cook for some more time. Garnish with corriander.