MUTTON PEPPER FRY

Try out this spicy mutton pepper fry.... a treat for spicy food lovers.It goes well with parottas, dosas and appams. You can adjust the spice level as per your liking. This dish is from the South Indian Cuisine and is prepared with a little variation in Andhra, Tamilnadu and Kerala. For example in Andhra the spice level is very high and in Kerala they make it in coconut oil.

Ingredients:

Mutton .......... 1/2 kg

Onion ............ 1 large (or use 1/4 cup birista - crispy fried onion)

Ginger paste ... 1 tsp

Garlic paste .... 2 tsps

Curry leaves .... 2 sprigs

Green chillies .. 3-4

Cinnamon .......... 2" stick 

Cloves ............... 4

Black cardamom .. 2

Salt ......... to taste

Oil ............... 4-5 tbsps

Dry roast and grind:

Black pepper corns .. 2 tsps

Cumin seeds ............1 tsp

Coriander seeds ...... 1 tsp

Green cardamoms ... 4

Method:

Dry roast and grind the mentioned masalas coarsely.

Clean the mutton and pressure cook it with a little salt, black cardamom, cinnamon stick and 1 cup water. 

In a pan heat oil and add the cinnamon and black cardamom.

When they give out a nice aroma add the ginger, garlic and saute.

Tip in the green chillies.

Now add the fried onion and stir. Add 1/2 cup stock from the pressure cooked meat.

Next add the mutton pieces.

Stir in a tbsp of ground masala powder or as much as you like. Season with salt.

Keep stirring until the masalas are incorporated into the muton and it is dry.

Finally heat a tbsp. of oil, add 1 tsp of coarsely crushed black pepper corns and the curry leaves. 

Stir them into the prepared mutton. You can squeeze some lemon juice if you like.

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HYDERABADI BAGARA KHANA / BAGARA CHAWAL

Bagara khana is a Hyderabadi rice speciality. Bagar means tempering. The rice is cooked just with the tempering of whole spices, onion and ginger garlic paste without the addition of vegetables or meats. It is paired with mutton or chicken dalcha and curries. This is very popular in all the weddings and functions apart from the traditional Biriyanis.

Ingredients:
Rice .............. 1 cup (or as needed)
Onion .......... 1 sliced or use 1/4 cup birista (crispy fried onion)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
Green chillies .. 2
Cinnamon stick ... 1 piece
Black cardamom .... 1
Green cardamoms .. 4
Cloves ................... 4
Pepper corns ......... 6
Cumin seeds .......... 1 tsp
Cashew nuts ........... few
Mint leaves ............ handful
Salt ..................... to taste
Oil or ghee ......... 3 tbsps

Method:

1. Wash the rice and soak it for 30 minutes. In a pan heat the oil or ghee, reduce the flame and add the whole spices.

2.When they give out a nice aroma tip in the ginger garlic paste and slit green chillies.

3.Now add the sliced onion and saute it to golden brown colour. If you have birista (fried onion) you can use 1/4 cup of that instead.

4. Add 2 cups of water and bring it to a boil.

5.Tip in the rice and season with salt. Add the mint leaves.

6.Meanwhile fry the cashew nuts to a light brown colour and set aside for garnishing.

7.When the rice is almost done reduce the flame.

8. Cover the lid and place the pot on a tawa / griddle for dum. (on very low flame)

9. Open the lid and separate the rice carefully.

10. Garnish with fried cashew nuts before serving.

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Mutton Biriyani

TILGUL / TIL KE LADDOO / SANKRANTI SPECIAL

TilguL or Til ke laddoo is a sweet prepared during Sankranti festival. Roasted sesame seeds are cooked in thick jaggery syrup and made into laddoos (balls) You can also add some mixed nuts, peanuts or raisins if you like. I have tweaked the recipe a bit and added little milk powder to give body to the laddooos. It is one of the traditional dish of Chattisgarh.
This month our group, " Shhhhhh Cooking Secretly" is doing the Chattisgarh Cuisine. My partner Seema Doraiswamy Sreeram who blogs at "Mildly Indian" chose perfect ingredients for me, Sesame Seeds and Jaggery appropriate for Sankranti. Do visit her lovely space to check out delicious recipes.

Ingredients:
White sesame seeds ... 1 cup
Chopped nuts ............. 1/4 cup
Jaggery powder ......... 1 cup (I used organic jaggery)
Cardamom powder ..... 1/4 tsp
Milk powder ............... 2 tbsps (optional - not in the recipe but I have added)
Salt .......................... 1 pinch
Desi ghee / clarified butter ... 1 tbsp

Method:

Dry roast the Sesame seeds and set aside.

Dry roast the nuts (cashews, almonds and pistachios)

In a pan take jaggery and add 1/2 cup water. let it boil.

Simmer until it starts bubbling and becomes very thick.

Test it by dropping a bit in cold water. It should form into a lump.

Now add the roasted sesame seeds, nuts, pinch of salt, cardamom powder and milk powder.

Stir well to mix. Switch off the gas and keep stirring until it cools down.

When it is cold enough to handle make laddoos of the desired size.








 See the recipe video :

Yield : 5-6 laddoos
Note: The milk powder is my addition and you can skip it. You can also add a pinch of nutmeg powder if you like.

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KAARE MIRCHA WARI KOKI / CRISPY FLATBREAD SPICED WITH BLACK PEPPER

This is the most preferred breakfast in Sindhi homes during winters. Crispy koki flavoured with crushed black pepper and cumin seeds with a cup of cardamom tea is sheer bliss. You can carry it during your travels too.

Ingredients:
Whole wheat flour ....... 2 cups
Coarsely crushed black pepper ... 2-3 tsps
Cumin seeds ........................... 2 tsps
Salt ............................ to taste
Ghee or oil .......  as needed

Method:
1. Take the flour in a large bowl or thali.
2. Add the coarsely crushed black pepper, cumin seeds, salt and 2 tbsps of ghee or oil.
3. Mix it well. It should form a lump when you press a small amount in your fist. This is the tip for testing the right amount of moin (ghee) added to it.
4. Knead it adding water as needed to make a tight dough.
5. Roll out the koki.
6. Roast it on a griddle on medium flame spooning a little ghee to make it crispy.
7. Serve it with pickle. curd or masala chai.

Watch the video

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Sindhi Koki

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Juar Jo Dhodho