Wednesday, December 9, 2009

Cabbage Kari Kozhambu (Cabbage Mutton Curry) Green Masala

Mutton - 1\2kg(washed)
Cabbage - 1\2kg(washed,finely chopped into small cubes)
Onion - 1(big,finely chopped)
Coconut -1\2 (grind to a fine paste)
Tomato - 2(washed ,finely chopped)
Green chilly - 4-6(slit,remove seeds)
Turmeric powder -1\2 tsp

Grind to a fine paste
Ginger - 1 cup
Garlic - 1cup
Onoin - 1
Cloves - 6-8
Green chilly - 8-10
Corriander -1cup
Mint leaves(Pudinah) - 1 cup

Cooking Method
Pressure cook mutton,onion and salt for 2 steams.
Heat oil in a kadai,curry leaves,onion and fry on slow flame.
When the onions are translucent add the ground masala and fry till oil comes up.
Add turmeric powder and fry for 2 minutes.
To this add the coconut paste and fry well.
Add the chopped cabbage,close the lid and cook.
When the cabbage is half cooked add the cooked mutton, tomatoes and cook.
Check salt and allow to cook till done.

Serve with roti or rice

Cooking Time - 30 minutes
Serves - 6

Monday, December 7, 2009

Chicken Vindaloo

Chicken - 1kg (washed)
Onions - 2 (big,finely chopped)
Fenu greek leaves(methi) - 1\2 cup(wash,finely chopped)
Corriander leaves - 3\4 cup(wash,finely chopped)
Chilly powder - 2-3 tsp
Turmeric powder - 1\2 tsp
Tomato - 2(wash,finely chopped)
Curry leaves

Make a fine paste of
Ginger - 1 cup
Garlic - 1 cup
Cumin seeds(Jeera) - 1 tsp
Cloves - 6
Onion - 1

Cooking Method
Heat oil in a kadai,add curry leaves and fry till it sputters.
Add the chopped onions and fry till translucent.
To this add the finely ground paste and fry on slow flame till the oil comes up.
Add chilly powder,turmeric powder and fry.
When the raw smell has gone add methi,corriander leaves and fry.
As you get the aroma of fried methi add the chicken pieces,salt,close the lid and allow it to cook.
When the chicken is half cooked add the chopped tomatoes and cook till done.

Serve with roti or rice.

Cooking Time - 30 minutes
Serves - 6

Paneer Pakoda

Paneer - 250 gms
Besan - 2 cups
Chilly powder - 1tsp
Jeera powder - 1\2 tsp

Cooking Method
Slice the paneer into 2 inch rectangular pieces.
Mix all the ingredients except oil and paneer into a fine thick batter.
Heat oil in a kadai, dip the paneer pieces into the batter and deep fry on slow flame.
Remove when the pakodas are golden brown in colour.

Serve hot with sauce.

Cooking Time - 20 minutes
Serves - 4