Vadacurry

PREP TIME: 20 mins

COOK TIME: 15 mins

SERVING SIZE:4 nos

INGREDIENTS:

Channa dal-1 cup

Onions-4(medium sized)

Tomato-2

Cloves-2

Curry leaves-few

Cinnamon stick-a little one

Finely chopped garlic-few

Coriander powder-3 tblsp

Red Chilli powder-1 tblsp

Salt-1 tblsp

Water- 2 cups

Oil-1 tblsp

PROCEDURE:

1.      Soak channa dal in water the previous night.

2.      Now grind the dal along with salt in mixie or blender.( do not grind it into a fine paste)

3.      Now  roll it as vadas and fry it in oil.

    

       

4.      Heat oil in kadai. Add cinnamon stick and cloves to it. Then onions.

5.      Once the onions turns golden brown, add tomatoes ,garlic and curry leaves.

6.      Now pierce the vadas into small pieces and add to it.

7.      Now add the red chilli powder ,coriander powder ,salt and coconut.

                                     

8.      Now mix it well and add water.

9.      Leave it for 10 mins. Once it gets the bubbles it’s done.

                                     

THINGS TO KNOW:

1.      If you don’t want to fry it in oil then you can boil it in your idly pot.

2.      It goes really well with pooris.

3.      Do not add the garlic paste instead of chopped garlic.

Chettinad Mutton Chukka

CHETTINAD MUTTON CHUKKA

  

Preparation Time:10 mins

Cooking Time :1 hour

Servings :3 person.

  

INGREDIENTS:

Mutton(In overseas call it as Goat) -1/2 kg

Onions-4(medium sized)

Salt- a pinch

Turmeric-a pinch

Red chilli powder-1 tblsp

Red chilies-3

Lemon juice – 4 drops

Ginger garlic paste-1 tblsp

Mint leaves-few

Corainder leaves-few

Jeera powder-2 tblsp.

Oil.

PROCEDURE:

1. Wash the mutton and marinate it with salt and turmeric.

2. Now pressure cook the mutton with little amount of water

3. Heat oil in a pan and add red chilies and onions.

4.Once the onion turns golden brown add the pressure cooked mutton and ginger garlic paste.

5. Cover the pan with a cap for 10 mins.

6. Then add red chilli powder, salt

7. Cover it again for 30 mis in LOW(I mean the less fire). In between you can check whether the mutton is not getting sticked to the pan.

8. In meanwhile grind the coriander leaves as well the mint leaves without adding water.

9. Now add the coriander mint mixture,jeera powder as well the lemon juice to the mutton.

10. Cover it again for 10 minutes.

The fantastic CHETTINAD MUTTON CHUKKA is ready.

THINGS TO KNOW:

1.      If mutton gets sticked to the pan add little amount of oil

2.      If you feel the spice is less you can add the crushed black pepper in the end.

3.      Once you are done you can add lots of coriander leaves and curry leaves to it for the awesome aroma.