Nimi's Culinary Ventures

Mutton Roast..with Easter Wishes!

Happy Easter to everyone of u!

I hope u all must be enjoyin urselves..

Well my news  here is that it was our wedding anniversary yesterday..hmm..its been 8 years nw..For a change my hus was ready to help me out in the kitchen with the menu ..mutton cutlets as appetizers  and for lunch it was finalized  with Vegetable Pulao and Mutton roast.For a touch of sweetness I made a Strawberry cake.The Mutton Roast is something that I love making  coz its quite easy peasy  and quite tasty too..

Heres the recipe..

1kg mutton(cut into pieces)
1 cup small onions crushed
2 green chillies julian cut
3/4 cup coconut pieces sliced
1tsp Kashmiri chilli powder
1tsp garam masala powder

For Marination


1 tbsp Coconut oil
2tsp Kashmiri chilli powder
1/2 tsp turmeric powder
2 tsp Coriander powder
1tsp Black pepper powder
1tsp garam masala powder
1tsp vinegar
curry leaves
2 large onions sliced
2 tsp of Ginger garlic paste
Salt to taste

Marinate the mutton pieces well and pressure cook the mutton with 2 cup of water till cooked.
In a kadai on medium flame, pour 2 tbsp of coconut oil .Add in the coconut pieces,1/4 tsp turmeric and a pinch of salt and fry them till golden brown.Now add in the crushed small onions with the slit green chillies and saute till the onions turn translucent.Lower the flame and add in the chilli powder and garam masala.Stir till an aroma comes.Add in the cooked mutton with the stock water in to the sauted masala and let it simmer.Simmer till the gravy becomes very thick.It goes well with Rotis and rice!

A late GOLDEN ONION QUICHE!

chicken, Non-veg, veg | September 13, 2010 | By

Hi foodies..its my late post for the “sweet punch” team.I have missed my blogging for the last two months.I couldn’t update mostly anything as I was quite packed with issues.Now the house maintenance is almost over and guess i can take a deep breath.But theres loads to be  organised…
Heres the recipe for the Golden Onion Quiche!

For the pastry
200g Flour
100g(frozen) Butter
1/4tsp baking powder
salt to taste
1 beaten egg
a few drops ice cold water

  Sieve the flour,salt and baking powder together.Grate in the butter and mix it with flour and mix well with your fingertips till it resembles coarse sand.Add in the beaten egg and water and gather it into a soft dough.Roll it out on a lightly floured surface and lift it up carefully and line the tin(u can use a tart pan or a round pan)tht you will be baking it in.Mak up sure the dough comes a little way up the sides,so that it can fold the filling.

For the filling:
1/2 cup of boiled and shredded chicken / paneer(i used paneer)
250g chopped onions
1 cup milk
100g cheese
3 beaten eggs
salt and pepper to taste
oil
  Heat oil and fry the chicken/paneer till it is golden brown.Add onions and fry till it is carmelised.Switch off the flame,add milk,cheese , beaten eggs, salt and pepper and mix well.Pour in to pastry case and bake for 25 minutes till golden brown.

CHICKEN ULARTHU

I was looking forth to try out this recipe since the day I saw it on a television show.Although the recipe was a bit of time consuming Iwas quite happy with the results.I made this for dinner with Paalappams .Well it goes well with rice too.
1 1/2 kg chicken pieces
1 coconut scraped
1 tsp Black pepper
1 1/2 tsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp yellow turmeric powder
1 tsp Fennel seeds
5 large onions sliced
2 pieces of ginger
10-15 cloves of garlic
Curry leaves
3 tbsp coconut oil
Salt to taste
For marinating
4 tsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp yellow turmeric powder
a pinch of fenugreek roasted and powdered
1 1/2 tsp Garam masala powder
2 tbsp vinegar

  • Marinate the chicken pieces with chilli powder,turmeric powder,coriander powder,fenugreek powder,garam masala along with salt and vinegar.Keep it aside for 1/2 an hour.
  • Coarsely grind the scraped coconut,large onions,ginger,garlic,black turmeric, fennel seeds , red chilli powder,turmeric powder, garam masala all together.
  • After the time span mix the ground mixture well with the marinated chicken pieces.
  • In a heavy bottomed wok on flame,pour 3 tbsp oil and add in the chicken mix.Stir and cover the vessel with a vessel keeping it on low flame.
  • After 5 minutes you can see the water coming out from the chicken.Stir the chicken and close the lid again.Take care that the chicken doesnt stick to the wok.
  • Repeat the procedure till the chicken is well cooked.If you feel that the chicken is sticking to your pan too much ..drizzle oil lightly on the sides of the wok  and stir well.
  • Stir till the chicken mix becomes dark brown.It took me an hour and half.
  • Add the curry leaves and 1 tbsp of coconut oil over the chicken ularthu.
  • Mix well and remove from flame.

Prawn Roast

            
                  Prawns..that was the one listed on my menu.Usually when I get ready to clean prawns,my younger ones cleans them before me …Ican say a bit more precisely that you can see flying prawns…In short after I  finish up with the cleaning work he’ll be smelling “prawns!”

1kg prawns
1tomato
2 cups shallots sliced
2-3 green chillies (julian Cut)
1 piece ginger(finely cut)
3-4 cloves of garlic (finely cut)
1 tsp  Fennel Seeds
Curry leaves
Salt to taste
Oil for frying

For marinating prawns
1/2 tsp yellow turmeric powder
1tbsp kashmiri chilli powder
1/2 tsp garam masala powder
1/2 tsp vinegar
salt

  • Clean the prawns and marinate them with turmeric powder,chilli powder,garam masala powder,vinegar and salt adding a little water.Keep it aside for about 15 minutes.
  • Deep fry and seperate the prawns.
  • In the remaining oil ,add the finely cut garlic,ginger,fennel seeds,green chillies and saute them well.
  • When the onions are translucent add the prawns and mix well.Add 1/2 cup of water and cover it with a lid and cook on medium flame.When the prawns are well cooked remove from fire.
  • Now pour  2-3 tbsps of oil and saute the remaining sliced shallots with curry leaves till they change  turn brown.
  • Mix the fried onions with the cooked prawns.
  • The roasted prawn is now ready to be served!

MUTTON KUSHKA

This recipe was shared to me by one of my friends.If you are fond of Biriyani, I bet you’ll really love to taste this one. 
1/2kg Mutton pieces 
2 cups Basmati rice

4 large onions sliced
3 green chillies
1 tomato sliced
1 piece Ginger
7-8 cloves of garlic
1/2 tsp black pepper
1/2 tsp aniseed
3 cardamoms
3 cloves
a piece of cinnamon
Curry leaves
1/4 cup pudina leaves chopped
3/4 cup coriander leaves chopped
1 coconut scraped
Ghee
Oil
Salt to taste

  • Wash and strain the basmati rice.
  • Pressure cook the mutton pieces with 1/2 tsp turmeric powder ,1 tbsp kashmiri chilli powder ,salt and water.
  • Strain out the mutton pieces and keep aside the stock water.
  • In a heavy bottomed vessel  on flame ,pour 2 tbsp ghee .Fry and seperate  the strained rice.
  • In a mixer grind the ginger and garlic to paste form.
  • Extract coconut milk from the scraped coconut and mix it with the mutton stock water.
  • In the same vessel pour 1 tbsp ghee with 2 tbsp oil  fry the spices.Saute the onions,ginger garlic paste,green chillies(the green chillies are to be put without slitting.).Add tomatoes,curry leaves,pudina,coriander leaves and stir till an aroma comes.
  • Add 1/2 tsp turmeric powder,2 tsp chilli powder and 2 tsp Meat masala powder.Stir in the mutton pieces and rice.
  • Add 4 cups of the coconut milk stock  to the rice.
  • Add salt on boiling,cover the vessel with a lid and let it cook on medium flame.On cooking the water would have evaporated .

CHICKEN BIRIYANI

It seems that the name “Biriyani” was derived from the Persian language.The smell of spices really ignites our taste buds.The recipe that I ‘m typing out was shared to me by one of my aunts.
1kg Chicken pieces  
1tbsp red chilli powder
1tbsp Coriander powder
1tsp garam masala
1/4 cup curd
2tbsp oil
3 cups of Basmati rice
2 pieces of cinnamon
4 cloves
3 cardamoms
1/2 part of a lemons juice
1 piece of Ginger crushed
6-7 cloves of garlic crushed
4-5 green chillies (Julian cut)
1/2 cup chopped coriander leaves
1 tomato sliced
6 cups of water
Salt to taste
  • Marinate the chicken pieces with chilli powder,garam masala,coriander powder,curd and salt.Keep it for 1/2 an hour.
  • In a heavy bottomed vessel pour oil fry  and seperate the cardamoms,cloves,cinnamon and rice by adding the lemon juice.
  • In the remaining oil add the crushed ginger and garlic,coriander leaves,green chillies and stir them well.Add the tomato pieces and stir it well.
  • Now add in the chicken pieces and mix well pouringabout 1/2 cup of water.Cover the vessel with a lid and let it cook till it gets half tenderized.
  • When the chicken is half cooked ,mix in the rice and spices ,pour the 6 cups of water and let it cook on low flame covered with a lid.
  • When the rice is cooked the water  would have evaporated completely.
  • For garnishing you can fry sliced large onions,nuts and raisins in ghee and mix with rice.