Cabbage Kari Kozhambu (Cabbage Mutton Curry) Green Masala

Ingredients
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
Salt
Oil

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

Chicken Vindaloo

Ingredients
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
Salt
Oil

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

Mutton Cutlet

Ingredients
Mutton mince - 1\2 kg (washed and strained )
Onion - 2 (big,finely chopped into cubes)
Potato - 1 big(cooked and mashed)
Green chilly - 5(slit,remove seeds and chop finely)
Curry leaves - finely chopped
Ginger - 1 inch (finely chopped)
Garlic - 8 pearls (finely chopped)
Cardamom - 4 (finely powdered)
Corriander leaves - 1 small cup (finely chopped)
Turmeric powder - 1\2 tsp
Salt
Oil
Egg - 1(only white)

Cooking Method
Pressure cook the mince with salt for 2 steams and allow it to dry on slow flame.
Heat oil in a kadai,add chopped onions,curry leaves,cardamom powder and fry on slow flame.
When the onions are translucent add the chopped ginger,garlic and fry for a minute.
Add the chopped chilly,corriander,turmeric powder and fry.
Remove and keep aside in a bowl.
Add the cooked mince,mashed potato to the bowl and mix it well.
Keep the egg white in a small bowl.
Make medium sized balls of the mix and then slightly flatten it.
Heat oil in a frying pan,dip the flattened cutlets in the egg white and place it on the pan.
Shallow fry on slow flame,turning the cutlets so that it is fried on both sides.

It can be served as a starter as well as a side dish along with rice.

Cooking time - 30 minutes
Serves - 6

Mutton Chops ( green masala)

Ingredients
Mutton -1 kg(wash,cook 2 steams with onion and salt)
Onion - 1 (big,finely chopped)
Potatoes - 2 (wash,peel and make thin slices)
Tomatoes - 2(medium,finely chopped)
 Curry leaves
Oil

Make a fine paste of
Onion - 1(big)
Ginger - 1 cup
Garlic - 1 cup
Pudinah - 1 cup
Corriander - 1 cup
Green chilly - 8-10
Cloves - 8

Cooking Method
Heat kadai and add oil.
Add curry leaves, chopped onions and fry.
When the onions turn translucent add the ground masala and fill till oil seperates.
Add turmeric powder and fry for a minute.
To this add the cooked muton and bring to boil.
Add tomatoes,potatoes and salt .
Cover the lid ans cook on slow flame till done.

Serve with rice or roti.

Cooking time - 30 minutes
Serves - 4

Mutton biryani (green masala)

Ingredients
Mutton - 1\2 kg (wash,cook for 2 steams with onion and salt)
Onion - 3 (medium,finely chopped)
Tomato - 2(big,finely chopped)
Green chilly - 4-5(slit)
Cloves - 10
Cinnamon - 5-6
Cardamom - 5-6
Pudinah - 1 handfull
Coconut milk - 500 ml(1 measure rice : 2 measure diluted coconut milk)
Turmeric powder - 1\2 tsp
Rice - 1\2 kg
Lime -1 (juice)
Salt
Oil
Ghee - 2 tbsp

Make a fine paste of
Onion - 1(big)
Garlic - 1 cup
Ginger - 1cup
Green chilly - 8-10
Corriander - 1 cup(chopped finely)

Cooking Method
Heat a vessel,add oil.
When the oil is hot add the cloves,cardamom and cinnamon and fry.
Add the onions and fry till it turns golden brown,then add the ground masala and fry till oil seperates.
To the above mix add turmeric powder and fry.
Add the slit green chillies,tomatoes,pudinah and fry
To this add the cooked mutton and allow it to boil.
Add the rice and fry for a couple of minutes.
Side by side bring to boil the diluted coconut milk.
Add the boiling milk and salt to the rice and stir till it boils.
Check salt,close the lid and cook on slow flame till done.
When almost done add lime juice as required and mix well.
Finally add ghee,mix well and close the lid.

Serve with curd and raitha.

Cooking time - 30 - 40 minutes
Serves - 4

Mutton shred

Ingredients

Mutton - 1\2 kg (wash, pressure cook for 3 -4 steams,dry,cool and shred in mixie)

Onions - 2 Medium (finely chopped)

Ginger - 1inch (finely chopped)

Garlic - 4- 5 cloves (finely chopped)

Green chilly- 5 -6 (finely chopped)

Corriander -  finely chopped

Curry leaves - finely chopped

Cloves - 4 (finely powdered)

Turmeric powder - 1\4 tsp

salt
Oil

Cooking Method

Heat kadai and add oil.

Add the curry leaves,powdered cloves  and onions and fry till onions turn translucent.

Add the chopped ginger,garlic,chilli ,corriander and fry.

To this add the shreded mutton any fry for 2-3 minutes.

Cooking time - 30 minutes

Serves - 4