Onion Omelette

Ingredients:

2 large eggs (beaten with 2 tbsp of water and salt)
1 tbsp of coriander leaves (chopped)
2 tbsp of grated cheese
2 onions (diced)
3 cherry tomato (cut into half)
A pinch of salt
A pinch of pepper
1 tbsp of olive oil

In a pan, heat oil and fry onion until translucent and pour beaten eggs, top it with grated cheese and pepper. Let it cook and add chopped coriander leaves, then flip the omelette to cook on the other side. Now our Onion Omelette is ready to be served, garnish with cherry tomato. Best eaten while its hot.

Do try and enjoy!

Chicken Sambal Fried Rice (One Pot Meal)

Wow, I'm so excited because this is my first ever guest post and I'm glad that I'm doing it for sis Love. The moment she messaged me regarding the guest post I agreed immediately without even thinking whether I would be able to prepare a special dish for her. Sis Love is someone very dear and special to me, you know why? I got to know the blogging world after visiting her blog in 2010, before that I seriously didn't something called blog existed and hers was the first Indian blog I ever got to know. Thank you so much sis, you must be surprised to know this info because I think I have never told you this.

I always admire her photography skills from the day I got to know her not forgetting her wonderful recipes that she posts, all the clicks makes you crave for some. I was planning for so many days on what to cook for the guest post since she's someone special to, then I thought since both of us are chicken lovers, cooking a chicken dish would be apt for it. I have decided that I should make a one pot meal, so I made Chicken Sambal Fried Rice to celebrate our friendship/sisterhood. Do visit sis Love's Love2cook Malaysia for the recipe.

Do try and let me know how it turned out for you!

Grilled Chicken Sandwich

Ingredients:

2 slices of wholemeal bread
2 slices of tomato
2 slices of onion
1 chicken patty
1 slice of cheese
Chilli sauce/ Tomato Ketchup
Butter

Grill chicken patty until its cooked, top it with a slice of cheese and keep it aside. Toast both the bread slices applied with butter. Now time to assemble the sandwich, layer a slice of bread top it with the grilled chicken patty, tomato and onion, chilli sauce and finally another slice of bread. Now slice into half and now our Grilled Chicken Sandwich is ready to be served. 

How easy can that be? Do try and enjoy!

Chicken Meatball Pizza for HBC

I'm so much delayed in posting my Pizza for our HBC, I think I'm the last one to post even though I made it long ago. I was so tied up with work and family matters, I hope that you guys will pardon me for the delay, better late than never right? Now let me share the Chicken Meatball Pizza that I made for our challenge. This is a very simple to make pizza and anyone can make it it in jiffy;

                                          

Ingredients:

Base

2 cups of bread flour

1 tsp of yeast

1 tsp of sugar

3/4 cup of warm water

A pinch of salt

1 tbsp of olive oil

Topping

1 cup of green  capsicum (diced)

1 cup of grated mozarella cheese

1 can of Prego tomato sauce

200 g of minced chicken

1 tsp of corn flour

A dash of pepper

A pinch of salt

For the topping take bowl add minced chicken, corn flour, salt and pepper and mix well. Make small balls and keep it aside. Take a pan, add the tomato sauce let it simmer for a couple of minutes then add in the chicken meatballs and cover to cook, then add in the diced capsicum let it cook until the chicken meatballs are cooked, adjust the seasoning. Let this cool until its ready to be applied to the pizza base.

For the base, mix yeast warm water and sugar and let it foam it takes about 10 to 15 minutes. Pour this mixture to bread flour, olive oil and salt mix , knead until everything is well incorporated and set to rise for an hour. Once the dough rise punch it down to release the air and separate the dough to 2 part. Then roll the dough to your preference for thin crust or thick and apply the topping, cheese and bake at 170 degrees for 20-25 minutes or until the base is cooked. I have used 8'' cake pan and applied some olive oil to the pan before laying in the base.

The pizza is ready to be baked, do try and let me know how it turned out for you!

I'm sending this post to our beloved sisters blogs Priya's Versatile Recipe and Divya's Culinary Journey

My 200th Post:Tom Yum Soup

Ingredients:
100 g of boneless chicken (sliced thinly)
1 cup of oyster mushroom
1/4 cup of shrimp (cleaned)
1/4 cup of carrot (sliced)
2 stalk of lemongrass
3 bird eye chilli (slit)
1 tomato (cut into wedges)
1 onion (cut into wedges)
2 tomyam soup cubes/ paste
A bunch of coriander leaves
2 liters of water
Fish sauce to taste

In a pan boil water and add in the tom yum flavored cubes, once boiled add carrot, lemongrass, bird eye chilli, onion, tomato, oyster mushroom, chicken and shrimp. Let these ingredients cook, add fish sauce if needed and garnish with coriander leaves. Now our Tom Yum soup is ready to be served.

Do try and let me know how it turned out for you!

Hyderabad Chicken Briyani

Recipe Source : VahChef
Recommended by: My Beloved Friend Priya Ranjit

I have made some alteration to the ingredients, I have used chicken instead f
Ingredients:
2 cups of Basmathi rice
500 g of chicken (I used whole leg)
3 large onion (sliced thinly and fried)
2 tsp red chilli powder
2 tbsp of coriander powder
1/4 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of black pepper powder
1 tsp of garam masala powder
1 tsp of cumin seed
1 pc cinnamon stick
1 bay leaf
2 cardamom
2 star anise
2 cloves
1 tbsp of lemon juice
1/2 cup of curd
5 pcs green chilli (chopped)
A bunch of coriander (chopped)
A bunch of mint leaves (chopped)
A few drops of yellow coloring/saffron milk
Salt to taste
3 tbsp of oil

Rice part 

Basmathi rice (washed & soaked for 30 minutes)

Cook rice with whole garam masala, oil and salt. We need to take out rice in two parts (40% and 60% cooked and separated)

Chicken masala

Marinate chicken with ginger garlic paste, green chilli, turmeric powder, chilli powder, coriander powder, cumin powder, cumin seeds, half of fried onion, salt, whole garam masala, lemon juice, curd, coriander leaves, mint leaves, bay leaf and oil for 30 minutes.

Now put the marinated chicken in a heavy bottomed pan or pressure cooker, layer with 40% cooked rice, coriander leaves, mint leaves, fried onion, then another layer of 60% cooked rice, coriander leaves, mint leaves, fried onion, garam masala powder and yellow coloring.

Let this cooked over medium flame for 30-45 minutes until the rice and chicken are completely cooked. As the chef said the whole house will have a wonderful aroma and you know your briyani is completely cooked.

Now our Hyderabad Chicken Briyani is ready to be served, I served this briyani with Tomato and Onion Raita. Do try and let me know how it turned out for you!

Brinjal & Potato Puli Kuzhmbu/ Curry

Ingredients:

1 brinjal (cut into wedges)
1 large potato (cut into wedges)
1 tomato (cut into wedges)
1 large onion (sliced)
3 garlic cloves (chopped)
1 tomato (chopped)
1 sprig curry leaves
1 tsp of fenugreek seeds
1 green chilli (slit)
1 cup of tamarind juice (not thick nor watery)
2 tsp of red chilli powder
1/4 tsp of turmeric powder
2 tbsp of coriander powder
1 tsp of jaggery
2 tbsp of oil
Salt to taste
Water (as needed)

In a pan, heat oil and fry fenugreek seed, green chilli, onion, garlic, curry leaves fry for a minute then add tomato, cook until it turns mushy. Then add potato, pour water, turmeric powder, chilli powder and coriander powder, let the mixture boil until potato is cooked, then add the brinjal (let it cook for few minutes).

To the boiling gravy add tamarind juice, salt and jaggery, all this mixture should come together and thicken (should not be watery if its watery let it simmer for a few more minutes), finally before turning off the flame add in the tomato wedges.

Now our Brinjal & Potato Puli Kuzhambu is ready to be served. Do try and let me know how it turned out for you!

Onion Masala Chicken

Ingredients:

For Marinate:

500 g of chicken (I used drumsticks)

2 tsp of red chilli powder

1/2 tsp of turmeric powder

1 tsp ginger garlic paste

1 tbsp of lemon juice

1/2 tsp salt

 Marinate all the ingredients above for at least 30 minutes.

For Gravy:

5 large onions (thinly sliced)

2 large tomatoes (chopped)

1 tsp of ginger garlic paste

2 tsp of red chilli powder

1 1/2 tsp of coriander powder

1/2 tsp of cumin powder

Handful of coriander leaves

1 pc of cinnamon stick

1 pc of star anise

2 pcs of cardamom

4 pcs of cloves

1 bay leaf

4 tbsp of oil

1 1/2 cup of water

Salt to taste

Heat oil in a pan, fry all the whole garam masala and 2 onions until onions are soft, then add ginger garlic paste, coriander powder, red chilli powder, cumin powder and fry in the oil. Now add chopped tomato and cook until tomatoes turn mushy. The oil will separate and masala will be cooked well.

Now to the above masala add the marinated chicken and incorporate well with the masala, then add water and salt, let the chicken cook and gravy thickens. Now add balance 3 onions that have been sliced and let it soften. Finally add coriander leaves, now our Onion Masala Chicken is ready to be served.

Do try and let me know how it turned out for you!

Broad Beans, Potato and Carrot Stir Fry

Ingredients:
200g broad beans (chopped)
2 small potatoes (cubed)
1 carrot (chopped)
1 tsp of mustard seed
1 tsp of cumin seed
1 green chilli (chopped)
1 tsp of ginger garlic paste
1/4 tsp of turmeric powder
1 tsp of red chilli powder
1/2 tsp of cumin powder
1/2 tbsp of coriander powder
1 onion (chopped)
A pinch of hing
2 tbsp of oil
Salt to taste
Water

Heat oil and fry mustard seed once it crackled add in cumin seed, onion, ginger garlic paste, green chilli and hing until it releases aroma. Now add in broad beans, potato, carrot, turmeric powder, chilli powder and coriander powder with a splash of water, add salt and cover to cook. 

The water should be completely evaporated and our Broad Beans, Potato and Carrot Stir Fry is ready to be served. Do try and let me know how it turned out for you!

Prawn and Radish Kaara Kuzhambu/ Curry

I have been craving for my mom's cooking for the past few days, I have been cooking for many years now but still nothing beats my mom's cooking maybe because she mixes the spices with the right amount  and pour lots of love in what ever she cooks. Ma, I love you so much! Now coming back to today's recipe mom makes this curry so well and the taste lingers in our tongue even after so many hours having it. I have tried making this curry as similar to mom's, radish is a very nutritious and contains very low calorie, it also very useful in treating constipation and detox the body. Mom always says that radish also prevents and fights urinary tract infection and excellent kidney cleanser.

Now let us look at how to make this curry;

Ingredients:

5 small radish (sliced thinly)

1 cup of prawns (cleaned)

1 tomato (chopped)

1 onion (sliced)

1 tsp of ginger garlic paste

1 tsp of fenugreek seed

1/4 tsp of turmeric powder

1 tsp of chilli powder

1 tbsp of meat curry powder

1/2 cup of tamarind juice

1 sprig of curry leaves

2 green chili (slit)

2 tbsp of oil

Salt to taste

Water

In a pan, heat oil and fry fenugreek seed, curry leaves, onion, green chilli and ginger garlic paste. Then add the sliced radish until its almost soft and slightly browned, now add enough water and turmeric, chilli and meat curry powder and let it boil until the raw smell of the spices are gone. Boil the gravy further until it reduces a little and add salt and prawn.

Finally pour the tamarind juice and let it simmer for a couple of minutes. Finally add in sliced tomatoes and turn off the flame and cover the pan. Now our Prawn and Radish Kaara Kuzhambu is ready to be served.

Do try and let me know how was it!

Potato and Soy-Made Chicken Masala (Vegetarian)

Ingredients:

2 potatoes (cut into small pieces)
100 g of soy-made chicken
1/4 cup of frozen mix vegetables
1 large onion (sliced)
1 tomato (chopped)
1 tbsp coriander powder
1/4 tsp turmeric powder
1 sprig of curry leaves
1 green chilli (slit)
1 tsp cumin seeds
Salt to taste
Water

In a pan, heat oil and fry soy made chicken until its slightly browned and keep aside.

In the same pan, fry onion, cumin seed, curry leaves and green chilli then fry for a couple of minutes. Now add tomato and fry until it turns mushy, add potatoes, salt and turmeric powder with some water let the potato turn soft. 

Now add fried soy-made chicken and frozen mix vegetables to the above mixture, then add coriander powder and let the gravy simmer and thickens. Our Potato and Soy-Made Chicken Masala is ready to be served with chapati or poori.

Do try and let me know how it turned out!

Spicy Crab Curry

My husband's all time favourite have been and will be crab forever, especially if home cooked and spicy. He have ordered through a friend few days back and he brought it home today, the difficult part for cooking crabs will be cleaning it. This time we have got real huge crabs which weighs 1kg per crab, just imagine how tough it would be to clean it, lucky thing for me because they have the claws detached from the crab and half cleaned. I just had to wash and cook it, the taste was awesome and my husband was so happy it tasted so delicious with the thick gravy I cooked.

He said next week she should buy again, I must think of some other style to cook the crab. It is always fun to cook for people who really appreciate our work and effort. Okay now let me bring you to the recipe;

Look at how big the claw is....yummmm!!!

Ingredients:

3 large crabs (cleaned, claws broken)

2 large onions sliced thinly

2 tbsp of ginger garlic paste

2 sprigs of curry leaves

3 tbsp of fish curry masala

3 tsp of chilli powder

1 tsp of turmeric powder

2 large tomatoes sliced

10 pcs of bird eye chilli (for extra heat)

1/2 cup coconut cream

1 tbsp of jaggery

1 egg slightly beaten

1 cinnamon stick

2 star anise

Salt to taste

Oil to fry

Water

In a bowl mix fish curry masala, chilli powder, turmeric powder and water to form masala paste, keep aside.

In a huge pan, heat oil then add cinnamon stick, star anise, curry leaves and onion fry lightly, now add ginger garlic paste fry until the aroma released. Add sliced tomatoes and bird eye chilli, let it turn mushy, now add in the masala paste and let it cook in oil for few minutes.

Then add water to the paste, depending on the amount of gravy needed as per preference then cover and let it cook for 10 minutes. Add salt and jaggery, let the gravy cook until gravy thickened, then add coconut cream mix well.

Now add the cleaned crabs and stir in well so that the crabs will cook and absorb the flavours in the gravy, crabs shouldn't be cooked for very long just wait until its shell turn colour and its ready to be served. I have removed the crabs to a serving platter before adding in the beaten egg to the gravy, adding egg will make the gravy thicker and yummy.

Now our Spicy Crab Curry is ready to be served.

Do try and let me know how it turned out for you!

Guest Post by Swasthi Blank: Vegetable Biryani

It's the week of celebration at my blog, I think many of you have known many of my blogger sisters are doing guest post for the past few days. Adding to the list will be Swasthi the owner of Indian Healthy Recipes blog, I love her recipes especially the healthy versions and admire her pictures of food. If you have visited her blog before you would know how much love she puts in her cooking and photography, let me not waste any time and introduce our star today Swasthi Blank.

Hi Everyone! I am Swasthi , author of Indian Healthy Recipes. I am delighted to be here on Arthy’s space to share a simple Vegetable Biryani Recipe.  We all love biryani, but many never attempt to prepare this at home, feeling it to be a tedious process. But trust me! Making a good biryani is just a simple task and an art, which can be gained by practice. I have used a homemade biryani masala powder, but if you wish you can replace it with any store bought powders, though I cannot suggest you any brand as I have not been using them for years now. Now on to a non-mushy and spicy Vegetable Biryani recipe.

Ingredients:

1 cup of aged basmathi rice (soaked for just 10 to 20 mins)

½  cup of chopped onions

1/3 cup of tomatoes chopped

6 to 8 baby potatoes or 1 large potatoes cubed and soaked in salt water till you prepare.

¼ cup of carrots chopped

¼ cup of green peas

Few thinly sliced capsicum pieces (optional, but adds aroma to the rice)

1 ½   tbsp ginger garlic paste

½ cup mint leaves

½ cup Coriander leaves

2 to 3 green chilies (adjust as per your taste)

A pinch of turmeric

1 ½ tbps melon seeds paste (smooth paste, optional, but adds a lot of taste)

1 ¼ tbsp. homemade biryani masala powder (can use store bought too, but adjust the quantity as needed) (adjust as per your taste)

1 ¾ cup Water (works right for me always)

4 to 5 tbsps. oil

Dry spices

1 bay leaf

5 green cardamoms

1 star anise

3 inch cinnamon stick

6 to 8 clove

Few pepper corn

Method

1.   Fry the capsicums in 1 tsp of oil and set aside.

2.   Heat oil in a pan, add spices and sauté

3.   Add ginger garlic paste, sauté

4.   Add tomatoes, little salt, turmeric and fry till the tomatoes turn mushy and then later become dry (all the juice must be evaporated)

5.   Add the onions, carrots, peas and potatoes fry on medium for 2 mins

6.   Add mint and coriander leaves, sauté for 2 to 3 mins

7.   Pour water, add salt, biryani masala powder

8.   Cover and cook till the potatoes are half cooked usually takes around 3 to 4 mins on medium flame.

9.   Add rice , melon seed paste and cook on a medium flame till all the water is evaporated. Mix well

10.Close the pan with a tight lid and simmer the flame to minimum, the flame should barely touch the pan. Cook this way for 7 to 8 mins, checking in between. If rice is undercooked can sprinkle some warm water and cook. Add the fried capsicums. Off the heat.

Serve after 15 mins

Thanks dear Arthy for giving me this opportunity.

The pictures makes me drooling, what you think? Awesome recipe isn't it, do try and visit her blog she has more surprising recipes there!

Mutton Pepper Fry

I cooked this dish so specially for Diwali for my mom as she don't eat chicken and loves mutton dishes a lot. I cooked this twice in a week during Diwali as the first time mom said she couldn't get enough of the dish as we served for visitors also. This dish is so spicy and delicious, the thick gravy best eaten as it is or with pepper rasam.

Now off to the recipe;

Ingredients:

1kg of boneless mutton

3 large onions (sliced)

1 tomato chopped small

2 sprigs of curry leaves

1 tsp of cumin seed

2 tbsp of ginger garlic paste

2 tbsp of meat curry masala

1 tbsp of coarse pepper powder

1 tbsp of chilli paste

1 tsp turmeric powder

2 tbsp of roasted coconut paste (kerisik)

1 cinnamon stick

3 star anise

3 cloves

1 tbsp of oil

Salt to taste

3 cups of water

A bunch of coriander leaves

I have used pressure cooker to cook mutton, clean mutton add turmeric powder, water and salt then pressure cook until 5 or 6 whistle depending on the tenderness needed. Once done drain the mutton and take out the excess fat on the meat, keep aside the mutton and save the water for later use.

In a pan, pour oil then add cinnamon stick, star anise, clove, curry leaves, cumin and fry for a minute. Then add ginger garlic paste, onion, tomato and let the tomato turn mushy. Now add mutton, meat curry masala, chilli paste, pepper powder and salt then pour 2 cups of water from boiling the mutton let all the ingredients incorporate well and the gravy reduces to half.

Once gravy reduced, add coconut paste and let gravy completely thicken. Adjust seasoning if needed and our Mutton Pepper Fry is ready to be served with a bunch of coriander leaves.

Do try and let me know how it turned out!

Prawn Masala (Less Spicy)

Prawn Masala is a very tempting dish, I would like to share my version of Prawn Masala which is thick and so delicious, not very spicy dish. Let us check how I made this;

Ingredients:

1 kg of large prawns (de-shelled and de-veined)
3 potatoes (diced)
1 large onion (sliced)
1 large tomato (diced)
1 tbsp kerisik (coconut paste)
1 tsp of turmeric powder
1 tbsp of ginger garlic paste
2 tbsp of fish curry masala
1 tsp of dried chilli paste
1 sprig of curry leaves
1 tsp of cumin seeds
1 tsp of fennel seed
1 cup of water
Salt to taste

Marinate prawn with turmeric powder and keep aside for later use.

In a pan, heat oil add cumin, fennel, curry leaves, ginger garlic paste and stir for a minute then add sliced onion, potato and tomato and  stir well, at this point add a pinch of salt.

Now add water and let the potato half cooked then add marinated prawns fry for a minute. Then add dried chilli paste, fish curry masala and kerisik, let the masala cook well and raw smell goes off. 

Let the gravy thicken and adjust seasoning, now our Prawn Masala is ready to be served.

Do try and let me know how it turned out!

Spicy Prawn and Potato Masala

Ingredients:

500g of prawns (peeled and deveined)

2 large potatoes (cubed)

2 onions sliced

1 tomato cubed

3 pcs of bird eye chili

1 tbsp of ginger garlic paste

1 sprig of curry leaves

1 tbsp of fish curry masala

1 tbsp of red chili powder

1/2 tsp of turmeric powder

1 tbsp of chili sauce

1 tsp cumin seeds

2 tbsp of oil

Salt to taste

1 cup of water

A bunch of coriander leaves 

Shallow fry the cubed potatoes until golden.

In a pan, heat oil add cumin seeds, curry leaves, ginger garlic paste and onion, stir until onion turns translucent. Pour water and add bird eye chili, fish curry masala, turmeric and chili powder and let it simmer and thicken. 

Once thicken add prawn, tomato and salt mix well with masala. Finally add fried potatoes and chili sauce. Now gravy will thicken further, then garnish with coriander leaves.

Our Spicy Prawn and Potato Masala is ready to be served. Do try and let me know how it turned out for you.

Chicken and Tofu Tom Yum Soup

Ingredients:

1 pc chicken breast (cut thinly)
1 tofu diced
1 onion sliced
1 tomato diced
2 pc bird eye chili (slit)
2 tbsp of tom yum paste
3 cups of water
Salt to taste

In a pan, boil 3 cups of water with tom yum paste. Now add chicken slices and let soup boil until chicken is completely cooked. Then add sliced onion, tomato, tofu, bird eye chili and salt. Let the soup boil for another 10 minutes and it's ready to be served.

Do try this simple, anyone can cook soup and let me know how it turned out.

Asam Pedas Ikan Yu/ Sharkfish Spicy and Sour Gravy

Malaysians are so lucky because we are from multi-cultural society and we are rich with variety of food from all those culture. Asam Pedas is a Malay Cuisine which my family love, I have made this a few times and while I was in my parent's place my cousin requested me to cook this dish again. This is a very easy dish to cook and doesn't take much time to prepare.

I have used Shark as it's soft and boneless, easy to eat isn't it. You can substitute with Sting Ray, or any other fish of your choice. Now let us look at how I cooked this dish;

Ingredients:

500g shark fish (cut into small cubes)

1 onion sliced

1 tomato cubed

1 stalk lemon grass

1/2 tsp turmeric powder

1 tbsp dry chili paste

1 tbsp ginger garlic paste

1 cup of tamarind juice

1 tsp of shrimp powder/paste

1 tbsp brown sugar

1/2 cup of water

1 tbsp of oil

Salt to taste

In a pan, heat oil and add onion and ginger garlic paste, fry until fragrant. Then add tomato, lemon grass, chili paste, turmeric powder, shrimp powder and fry for a minute. Now pour in tamarind juice and water, let it come to a boil.

Add cleaned fish and simmer the gravy on a medium flame until fish is cooked and tender. Finally add brown sugar and salt to adjust the taste to your preference. This soup should taste spicy and sour, and it goes very well with plain rice.

Our Asam Pedas is ready to be served, do try and let me know how it turned out!

Prawn Briyani My Style

For the past few weeks, I have seen so many blogger friends posting on Prawn Briyani and Prawn Pulav. This made me so tempted to make my version of Prawn Briyani, it was so simple to make yet very tasty and you will want to have more of it.

Come, let us look at my version of  Prawn Briyani;

Ingredients:

250g of prawns deshelled

1 onion chopped

1 tomato chopped

1 cinnamon stick

1 tsp cumin seed

1 star anise

1 bay leaf

2 red/ green chili slit

1/2 tsp turmeric powder

1 tbsp coriander powder

1 tbsp ginger garlic paste

1/2 tsp tamarind paste

2 sprigs of curry leaves

A bunch of coriander leaves

2 cups of cooked rice

2 tbsp of oil

1/2 cup of water

First let us prepare the prawn masala;

In a pan, heat oil add curry leaves, cinnamon stick, star anise, cumin, bay leaf and stir for a minute then add ginger garlic paste, onion, tomato, red/green chili and prawn.

Then add turmeric powder, coriander powder, salt and water and let it simmer until prawn is cooked and gravy thickens then add tamarind paste incorporate well with gravy. 

Finally add in coriander leaves and cooked rice when all the water from the gravy completely evaporated.

Our Prawn Briyani now is ready to be served, I'm loving the taste of it and do try and let me know how it turned out for you.

Mutton Dry Curry/ Mutton Varuval

Hi everyone, this is my second mutton recipe in this year. I'm not so good at cooking mutton, because we hardly eat mutton. Okay but I do need to master my skills in cooking mutton for others even if I don't eat, wow this seems like mastering an art. Cooking is an art indeed!

I have tried to make this dish a special one by adding suitable masala and voila it was so delicious and will definitely make this dish again soon. Ok now let's go to the recipe;

Ingredients:

500g mutton pieces

3 onion sliced

1 large tomato chopped

1 sprig curry leaf

1 tbsp ginger garlic paste

1 tsp dry chili powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1 tsp mutton masala powder

1 tsp black pepper powder

2 cups of water

Salt to taste

1 tbsp oil

Pressure cook mutton with ginger garlic paste, one onion, tomato, turmeric powder, water and salt until meat is fully cooked. Drain out mutton and keep aside, don't throw the water as we will use it later.

In another pan, pour oil add in balance onion, curry leaves saute for a couple of minutes. Then add in all the masala powders except for black pepper powder. Stir well until all mixed well, pour water and let it boil until water evaporates.

Now add in the cooked mutton to the pan above and stir well to incorporate masala with mutton. Then add black pepper powder, let the gravy thicken.Adjust salt if needed. Now our Mutton Dry Curry is ready to be served.

This mutton curry was so delicious and you won't stop with one helping......