Pizza Quesadillas/Fusion Pizzadillas

When Pizza and quesadillas meet together, obviously the final result will be Pizzadillas or Pizza Quesadillas. My kids are crazy fans of Pizzas, and nothing can beat the homemade pizzas na. However i plan myself to make pizza crust often at home with different grains in it, so that i can feed my kids easily pizza with healthy grains in it. And do you know that these homemade pizza crust base can be freezed easily which will be really handy to use whenever you feel like making a pizza party at home. Thaw the pizza crust and top them with your favourite toppings and your pizza is ready to bake. Trust me this works awesome for me. But in case if you dont have time to make your own dose of pizza crust, dont worry. Now you can dish out some delicious, cheesy, extremely addictive and dangerously tempting pizzas with some store bought tortillas.

Mutton Kheema Masala Kuzhambu/Minced Meat Masala

Minced meat Masala is my hubby's favourite, he just love this masala with anything. When served with dosas, idlies or else with rotis, one can enjoy this lipsmacking kuzhambu without any fuss. Its a prefect dish for meat lovers. Excellent to relish even with mildly flavoured pulao or parottas this dish is definitely a must try. My meat lovers at home are crazy fan of this dish, however i love to prepare this minced meat masala with both chicken and mutton. My today's post is Minced mutton, and i opted for pressure cooking method. Yes this dish is one pot dish, as you need just a pressure cooker to prepare this fingerlicking masala. However you can dish this incredible dish even  by cooking them in traditional way as much as like other mutton dishes. If you are a vegetarian, you can dish this spicy and flavourful dish with minced soya chunks, crumbled paneer or else with crumbled tofu.

Srilankan Minced Meat Rolls

Srilankan cuisine, this cuisine is one of my favourite after Thai and Chinese cuisines. Whenever i get a chance to cook from this cuisine, i wont hesitate a second to check their delectable dishes to grab something interesting from this incredible cuisine. Though i have cooked couple of dishes from this cuisine, am yet to dish out many interesting recipes. However my today's post is a fantastic evening snack foods which is quite well known in Srilanka. Yes this Srilankan rolls are savoury rolls which can prepared either with meat to vegetable filling. Srilankan rolls are absolutely my kind of snack foods, these rolls are as much as like Chinese egg rolls which calls from Egg-roll wrapper, filled with spicy filling which is later breaded and fried until they turns golden brown. Though i have already posted a vegetarian version of Srilankan Rolls, here comes an another meat version of Srilankan Rolls.

Potato & Minced Meat Paratha Pockets

Packing a kid's lunch box is definitely a hard task especially for picky eaters. However i dont pack foods for my kids as they dont carry their lunch boxes. We are running a month of blogging marathon during this whole month of April. With 4 themes for 4 weeks, i have been posting for the past three weeks with different themes. And the final theme for this week is going to be Kid's Lunchbox recipes, after an easy breezy one pot meal, am posting a terrific paratha pockets which calls for a fabulous potato and minced meat filling. My family cant survive more than a day without eating meats, yes they are meat lovers.

Qutab/Kutab/Gutab/Azerbaijan Stuffed Flatbread

This week's posts are going to be some delicious stuffed flatbreads from different part of the world. Yes this week's theme for blogging marathon is going to be Stuffed flatbreads from different countries. When its comes to stuffed flatbread, the only dishes comes to our mind is obviously Indian style of stuffed flatbreads like Stuffed Naan, stuffed rotis etc. But varieties of stuffed flatbreads from other Countries do exists eventhough they are quite unknown to us. However again Google master helped me a lot to find out three different stuffed flatbreads. My today's post for this week's theme is from Azerbaijan, Qutab is an Azerbainjanian stuffed flatbread. Easy to make this flatbread can be stuffed with different fillings.

Ragù di Carne/Italian Meat Sauce

Italian sauces are quite interesting to prepare ourselves at home. Actually i started learning Italian sauce through few of my friends, however you can still learn many more sauces from the virtual world of blogging. I love to make my own dose of Authentic Italian dishes at home as i can find easily all ingredients from a nearby Italian store. Most of the Italian sauces are cooked with tomatoes, though my family members are ardent fan of Bolognaise sauce, i have been looking for a chance to cook an another meaty sauce from traditional Italian cuisine. As much as like always, i searched for an interesting and different meat based Italian sauce and i crossed this interesting Ragù di carne.

Poivrons Farcis/Stuffed Bellpepper with Minced Meat

For the past two days i have been posting Indo-French recipes for this week's blogging marathon with an interesting theme. My theme for this week is Adapted cuisine in Different country, i couldnt think more than showcasing one of the adapted cuisine of Pondicherry, my home town. Pondicherry is very much known for its French influences in their culture, food,language even in their street's name. I have been pampered very much with French influenced cuisine since my younger age may be because of my Paternal grandfather who worked for a popular French company.

Traditional Greek Moussaka

Moussaka is an eggplant (aubergine) and / or potato-based dish in the cuisines of the former Ottoman Empire, with many local and regional variations. It has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil,a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices and a top layer of Béchamel sauce. The dish is then layered into a pan and baked until the top layer is browned. This Famous greek dish was in my to do list since a long, finally i baked them at home. Actually i was supposed to post this recipe few days back as a part of  this month's  Shhhh Cooking Secretly Challenge an interesting event started by me and my partner of this month is Priya Satheesh, she gave me eggplant and zucchini and i used both veggies in this Moussaka, thanks Priya for giving me this fabulous veggies.

Ambur Mutton Biriyani/Ambur Style Mutton Biryani

Ambur is a town which is in Vellore district of Tamil Nadu, this town is very famous for few dishes especially their briyani, and some sweets coz this region was reigned by Nawabs of Arcot.This place is famous for its spicy non vegetarian cuisine made with chicken,mutton or eggs in the form of gravy or kebabs. Ambur biryani is one of the famous South Indian dish which is emerged during the Nawabs's regime. This is prepared just to serve the army during the Nawab's regime as it was difficult to prepare rotis or parathas to feed the need of lakhs of soldiers. Today this dish is served in many occasions especially in Arcot muslim's weedings along with some regional foods.

A plate of biryani with a brinjal curry and onion raitha makes a fabulous feast, i tried my hands in preparing this wonderful famous Arcot briyani at home and they came out extremely delicious. You can serve this food for any occasions, if you are a vegetarian,just add any veggies instead of meat and make them.If you are biryani lover like me, seriously you have to give a try to this dish.This recipe is from a paper cut of Hindu news paper.Its 4th sunday of the month and since i belong to a group of friends who blogs on sunday for the event Let's Brunch On Sundays am posting this incredible delicious Ambur biryani today.

Minced Mutton Paratha /Kheema Paratha

We rarely buy mutton and dont ask me about the minced meat here. Actually i prepare myself the mutton minced meat at home itself as we dont get that much easily here apart from the minced beef or minced pork.My kids were pestering me since a long to prepare their favourite kheema paratha and finally i made them last week for our evening dinner.

I quickly prepared this kheema and this stuffing doesnt need much spices especially no ginger garlic paste. Yep i completely skipped the ginger garlic paste and prepared quickly this kheema stuffing with minced meat,chopped onions,chopped coriander leaves,chopped green chillies,fennel seeds, garam masala and kitchen king masala, thats all.Your stuffing is ready,wat a quickest stuffing na. This kheema paratha tastes simply awesome and its doesnt even need any side dish to enjoy. If you are vegetarian,you can prepare the same stuffing with minced soya chunks,you can check my Soya Kheema Paratha.

1/2kg Minced mutton meat

2nos Onion (chopped)

2nos Green chillies (chopped)

1tsp Kitchen king masala (storebought one)

1/2tsp Garam masala powder

1/2tsp Fennel seed powder

1/4tsp Turmeric powder

Salt

Oil

Chopped coriander leaves

2cups Wheat flour

Warm water (for kneading)

Salt

Pressure the minced mutton meat with half cup of water and turmeric powder upto 3 whistles. Strain the cooked water from the meat and keep aside.

Heat enough oil, fry the fennel seed powder, add the chopped onionsnchopped green chillies and saute for few minutes until the onions turns transculent.

Add the cooked minced meat,kitchen king masala,garam masala powder,salt and cook everything in simmer until the minced meat gets well coated with the masala.

Add the chopped coriander leaves to the kheema and put off the stove,keep aside and let it cool completely.

Mix the wheat flour,water and salt in a bowl,knead as a soft and smooth dough(add water if needed),keep aside for half an hour.

Make 6-7 medium sized balls..

Roll the dough as small circle,keep a small ball of the already prepared  kheema,close the edges of the dough,dust with enough flour and roll the dough as a paratha..

Heat a tawa, drop gently the paratha,drizzle few drops of oil, cook the paratha until they get well cooked on both sides..

Enjoy warm with your choice of side dish..

Mutton Kurma-Pressure Cooker Method

If am in hurry or feel like lazy to cook, i know i'll be making my dinner or lunch with my pressure cooker. Every trip to India,we never forget to get a new pressure cooker, even if someone ask me wat to get for me from India, i'll ask them to bring me the recent one, needless to say i have a bunch of pressure cookers with different sizes and brands.While going through my non vegetarian recipe list, i wasnt able to see my usual pressure cooker method mutton kurma, recently i prepared this quick version of my mutton kurma for our weekend lunch and clicked it without any fail to post it today.

Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and  to Jaleela's Bachelor's Feast.

1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil

To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts

Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.

Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.

Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.

Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.

Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.

Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.

Close the lid of the pressure cooker and cook upto 5whistles.

Once the steam gets released, add the chopped mint leaves and give a stir.

Serve hot with rice or rotis.

Dindugul Thalapakattu Mutton Briyani

Making Dindugul famous thalapakattu briyani is quite like a dream for me, i tasted this flavourful briyani long back. Dindugal is a city in Tamilnadu state of Southern part of India,this city is famous for its fort, locks and steel safes, also very popular for thalapakattu or thalapakatti briyani. This briyani is quite special in taste as its goes for special rice called Seeraga samba rice and the slow cooking process.I was planning to make this mutton briyani since a long,finally i prepared them for our today's lunch.Thalapakattu briyani tastes surely different from other briyanis you have already tasted.

The secret of this briyani is to grind each ingredients and frying them until a nice aroma comes from. This briyani will definitely goes for a time consuming cooking process but i will definitely says that its worth to give a try this super flavourful,inviting briyani. You can prepared this briyani either with chicken or mutton, i went for mutton and used usual basmati rice as i dont get seeraga samba rice here.Sending to Asiya Omar's Feast of Sacrifice.

1kg Mutton (cut as medium size pieces)
2nos Onions
2nos Tomatoes
1tsp Ginger paste
1tsp Garlic paste
4nos Green chillies
1/2cup Mint leaves
1/4cup Coriander leaves
1/2cup Grated coconut
2nos Bayleaves
3nos Cloves
2nos Cinnamon sticks
1no Cardamom
1tsp Roasted cumin powder
3cups Basmati rice
Oil
Ghee
1/2 Lemon

For marination:
1cup Yogurt
1/2tsp Ginger garlic paste
2tsp Red chilly powder
2tsp Coriander powder
1/4tsp Turmeric powder
1tsp Garam masala powder
1tbsp Lemon juice
Salt

Marniate the mutton pieces with all the ingredients under the list 'for marination' and keep aside atleast for 2-3 hours, even more better if you prepared it overnite and keep in fridge.

Wash the basmati rice twice and soak with enough water for 15minutes.

Now grind the onions with green chillies,coriander leaves, mint leaves as coarse paste.

Grind the tomatoes as coarse paste and keep aside.

Grind the coconut as fine paste and extract 2cups of coconut milk and keep aside.

Pressure cook the marinated mutton pieces upto three whistles with a cup of water. Once the steam gets released, strain the stock from the cooked meat and keep the meat and the stock aside.

In a large vessel, heat the oil and ghee.. Fry the bayleaves, cloves,cardamom,cinnamon sticks until they turns brown, add immediately the coarse onion paste and fry for few minutes.

Add now the tomato paste, ginger garlic paste and fry everything until the raw smell goes away,finally add the cumin powder and fry againfor few minutes.

Now add the cooked mutton pieces and cook for few more minutes.

Meanwhile strain the excess water from the soaked rice, add this rice to the cooking meat mixture and cook covered for 5minutes in low flame.

Add the 2cups of coconut milk and cook for 5minutes, once its starts bubbling, add the 3cups of meat cooked stock water, salt (if needed) and cook in medium low flame.

Mine took 15minutes to get ready, once the rice cooked well, squeeze out the juice from half of the lemon and give a stir.

Serve hot with raita and hard boiled eggs.

Chettinad Mutton Kurma

Chettinad cuisine is famous for their use of a variety of spices, the dishes are hot and pungent with fresh ground masalas, this chettinad style mutton kurma is also prepared with a variety of spices, this kurma goes awesome as side dish with rice also with idlies, dosais, rotis...We had this fingerlicking mutton kurma simply with fried papads for our weekend lunch and just enjoyed it. Try this super tempting kurma at home either with chicken or with mushrooms for vegetarian version,am damn sure everyone at home will definitely love this flavourful and delicious kurma for their sunday lunch..

1/2kg  Mutton (chopped as medium pieces)
1cup Yogurt
1tbsp Coriander powder
1/4tsp Turmeric powder

Salt

Marinate the mutton pieces with yogurt,turmeric powder and coriander powder with enough salt atleast for 6hours or overnite..Pressure cook the marinated mutton pieces with the marination upto 3hisses..keep aside

2nos Whole spices (bayleaves, cinnamon sticks, cloves, cardamom)
2nos Onions (chopped)
2nos Tomatoes (chopped finely)
1tsp Ginger paste
1tsp Garlic paste
Mint leaves (chopped)
Salt
 Oil

To Grind:
5nos Dry red chillies
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Peppercorns
1tbsp Poppyseeds
10nos Shallots
1/4cup Grated coconut
5nos Curry leaves

Grind all the ingredients from the list to grind as fine thick paste and keep aside...heat the oil and fry the whole spices until they turns brown, add immediately the chopped onions, chopped tomatoes, ginger-garlic paste and saute everything until the raw smell goes away..

Add now the cooked mutton pieces to the veggies,cook everything for 5minutes, now add the grounded paste and cook everything in simmer until the oil gets separates, add enough water and cook everything until the mutton pieces get well cooked,finally add the mint leaves and put off the stove...serve hot..

Mutton Pepper Roast

I rarely make dishes with mutton and this weekend i prepared this spicy delicious mutton pepper roast by preparing freshly grounded pepper powder, this mutton roast tastes extremely delicious and fabulous with hot rice and rasam , we enjoyed having this hot spicy mutton roast for our sunday's lunch, this mutton pepper roast tastes also fabulous along with rotis,if dont like mutton u can prepare this similar pepper roast even with chicken, which goes tremendously along with rice..Eating this hot spicy mutton pepper roast with rice and hot piping rasam while its snowing tastes extremely delicious.

For Marination:

1/2kg Mutton pieces

1cup Yogurt

1/2tsp Red chilly powder

1/2tsp Garam masala

1tsp Ginger garlic paste

Salt

For Pepper Roast:

2nos Onions (chopped)

2nos Tomatoes (chopped)

1tsp Ginger garlic paste

2nos Whole spices 

1/2tsp Red chilly powder

1tsp Pepper powder

1/2tsp Garam masala

2nos Green chillies (slit opened)

Oil

Salt

Few mint leaves

Marinate the mutton pieces with yogurt, ginger garlic paste,garam masala and red chilly powder and keep aside for an hour, pressure cook this mutton pieces with marination upto three whistles..

Heat enough oil, fry the whole spices and add the chopped onions, chopped tomatoes,slit opened green chillies along with ginger garlic paste and cook until the veggies get cooked..now add the pressure cooked mutton pieces (without the cooked water) to the cooking veggies, sauté for few minutes... add the garam masala powder,red chilly powder and cook everything for a while, finally add the cooked meat water and cook everything until the water gets evaporates..

Finally add the pepper powder, cook until the oil gets separates from the cooked mutton roast..Serve the mutton pepper roast with chopped mint leaves..

Chettinad Mutton Briyani - Pressure Cooker Method

Most of our sunday's goes for special menu, today we guys are celebrating Mother's Day here, no doubt the day started very special today with a raspberry& oats smoothie prepared by my DH,bread toast with jam prepared by my princess as breakfast, both surprised me by waking me with these beautiful breakfast menu..No words to express how happy i am today, so i planned today to give an enormous treat to my sweet family by making out our favourite Chettinad Mutton Briyani, which i usually prepare in a kadai and finish by putting them in dum (in oven)..This time i wanted them to prepare in pressure cooker since they need very less time and the briyani will get ready in few minutes served along with cucumber and watermelon raita,this briyani tastes marvellous and we loved it..I went through Solai Aunty's  Chettinad Mutton Briyani and i prepared exactly the same way she prepared her briyani..Thanks Aunty for this beautiful dish..



1/2kg Mutton pieces
1tbsp Chilly powder
1tsp Turmeric powder
1tsp Ginger garlic paste
Curry leaves
3cups Basmati rice
1cup Thick curd
2nos Onions(chopped finely)
3nos Tomatoes(chopped)
1tsp Fennel seeds
2nos Whole Spices (bay leaves, cloves, cardamoms, cinnamonstick)
Mint +Coriander leaves (chopped)

To Grind:
3nos Dry red chillies
4nos Green chillies
15nos Shallots
1tsp Fennel seeds
5nos Cloves
3no Cardamom
2nos Cinnamon stick
1inch Ginger pieces
15nos Garlic
1/2cup Mint leaves

Heat a tsp of oil in a pressure cooked, fry the ginger garlic paste for few minutes, add immediately the mutton pieces saute for few minutes, add the chilly powder and turmeric powder, mix well and add salt and enough water to the sauteed mutton pieces, pressure cook for three whistles..Wash thoroughly the basmati rice, drain the excess of water, heat a kadai with ghee, fry the basmati rice in simmer until the rice turns shiny..keep aside

Meanwhile grind all the ingredients given in the list 'to grind' as fine paste..keep aside..Once the pressure get released, strain the mutton pieces and keep the mutton cooked water aside..Now heat a big pressure cooked with enough oil+ghee, fry the whole spices,fennel seeds until brown, add immediately the chopped onions, chopped tomatoes, saute for few minutes, now add the grounded masala,salt and saute until the raw smells goes away..add the mutton pieces,chopped mint and coriander leaves and cook everything well in simmer..

Measure the already cooked mutton water along with thick curd to make 4+1/2cups..pour this cooked mutton water-curd mixture to the cooking masala, bring this to boil..add the already prepared rice now to the boiling masala..close the cooker, once the pressure comes put the weight, keep the stove in low flame and cook for 10minutes (dont wait for the whistle)..Switch of the stove..once the pressure get released, mix gently and garnish with coriander leaves..

Serve hot with any raitas!!

Chettinad Mutton Chukka

I hardly heard peoples saying no to Chettinad dishes, myself and my DH are great fans of Chettinad dishes, if anyone ask us watz our favourite cuisine, our choice will go definitely to chettinad dishes especially their mutton dishes, its has been ages i prepared mutton chukka at home and this sunday my DH bought a kg of mutton from Indian meat stall, after making out some Madras Mutton Briyani, i prepared this chettinad style mutton chukka to enjoy along with the briyani..This chettinad mutton chukka gets ready really very quick if u prepare this chukka varuval in pressure cooker, a spice paste prepared specially for making out this chukka varuval is truly very important and which brings the authentic taste to this chettinad mutton chukka varuval..For vegetarians, u can definitely go for potatoes and soyachunks both together works out wonder and also need very less time to cook up..

1/4 kg Mutton
20nos Shallots (chopped)
2nos Tomatoes (chopped)
2nos Bayleaves
2nos Cardamom seeds
Few Curry leaves
1/2tsp Fennel seeds
3tbsp Gingelly Oil
Salt
Chopped coriander leaves for garnishing

To Grind:
6nos Garlic cloves
1tbsp Ginger pieces
5nos Dry red chillies
1tbsp Coriander seeds
1/4tsp Turmeric powder
1inch Cinnamon stick
1no Clove
1tsp Peppercorns
1tsp Fennel seeds
1/2tsp Cumin seeds
1no Cardamom seeds

Grind all the ingredients given in the list 'To Grind' as fine paste..Heat a tsp of oil in a pressure cooker add the mutton with salt, saute for few minutes, cook the mutton with grounded paste and half a cup of water for upto 5whistles or until the mutton gets well cooked..

Heat the remaining oil, fry the bay leaves, cardamom seeds,curry leaves and fennel seeds, add immediately the chopped shallots, chopped tomatoes and saute for few minutes until the veggies get well cooked, add the already cooked mutton along with the cooked water..Cook until the water get evaporates and fry until mutton chukka turns a semi gravy or fry until the oil get separates..

Garnish with chopped coriander leaves and serve immediately!!

Madras Mutton Briyani

Our almost sunday special's goes to Biriyani, today i prepared this madras aka chennai style mutton briyani after a long..Biriyani are always been a festive dish especially on sundays...This madras mutton briyani goes for usual way of making of briyani, but this dish goes for a spicy paste prepared with green chillies, ginger garlic paste, poppy seeds, coriander leaves and onions..This spicy paste is very important for making this Madras style mutton briyani..The ingredients list for making out this briyani goes for a long list eventhough this dish is quite similar and easy as like our usual briyanis..For vegetarian version of this briyani, u can go for mixed veggies or for soya chunks both together works out wonder too.

1kg Mutton pieces
1/2tsp Turmeric powder
4cups Basmati rice
3nos Onions(chopped lengthwise)
3nos Tomatoes (chopped finely)
2nos Green chillies (slit opened)
1tsp Red chilly powder
1tsp Coriander powder
2cups Curd
4cups Water
1cup Mint leaves (chopped)
4tbsp Ghee
Salt
Oil
2nos Bay leaves
5nos Cloves
2no Cinnamon stick
3nos Cardamom

Spice paste:
3nos Green chillies
2tbsp Ginger garlic paste
1tsp Poppy seeds (soaked in warm water)
1/4cup Coriander leaves (chopped)
1no Onion (chopped)

Masala Powder:
1no Star anise
1inch Cinnamon stick
5nos Cloves
4nos Cardamoms

Wash the mutton and pressure cook for 3whistles with turmeric powder, salt and 2cups of water...Once the pressure released, drain the water from the mutton and keep aside..meanwhile soak the rice for 15 minutes,drain the water..fry the rice with 2tbsp of ghee in a kadai..Grind the ingredients given in the list for masala powder as fine powder and grind the ingredients given for spice paste as thick paste and keep aside..

Heat enough oil in a heavy bottom vessel, fry the bay leaves, cloves, cinnamon stick and cardamom seeds, add in the onions and fry till they turns transculent, add the grounded spice paste and fry till the oil separates..now add the chopped tomatoes and slit opened green chillies..saute until the tomatoes turn mushy..Now add the cooked mutton,masala powder, chilly powder, coriander powder and salt..fry everything well until the oil get separates.

Add the curd,2cups of water and the leftover 2cups of cooked mutton water to the vessel..close the lid, bring it to boil on high flame..once the water startes boiling reduce the flame to low and put in the rice and chopped mint leaves, close the lid and let the rice cook..

Open the lid after 5minutes and drizzle the remaining the ghee over the top and close again the lid..Once the rice get cooked put off the stove..

Serve this delicious Madras mutton briyani with onion raita...

Chettinad Mutton Kuzhambu/Chettinad Mutton Gravy

My most favourite South Indian cuisine is Chettinad cuisine, am a addict to their spicy dishes..Its was quite a long i want to try out mutton gravy as chettinad version which i usually choose whenever i go for Indian restaurants, i just love chettinad mutton kuzhambu to the core..This weekend i want to reproduce the same at home when we bought a kg of mutton pieces from Indian grocery..After going through many sites through browsing, finally my choice went for Solai Aunty's Space where she shares with us many superb and authentic chettinad dishes..Earlier my mom used to prepare all her masalas without mixie and each masala goes for hand grinding,whenever she prepare her gravies me and my sister will run away coz we have to grind all her masalas which was quite a hard work for both us but her kuzhambus or kurmas have always their authentic taste, but its really very difficult nowadays to grind anything without mixie.

Solai aunty says the same that the authentic mutton masala are hand grinded to contribute the taste much..I followed each and every steps from the original recipe and i truly loved making out this fantastic chettinad mutton kuzhambu and its really worth to try out this delicious gravy and its not that much time consuming when compared to certain non vegetarian dishes coz i went for making out fresh masala..Thanks aunty we guys enjoyed having this gravy with hot rice for our lunch and with rotis for our dinner..everyone at home relished this gravy and am still drooling over the picture u know.

1/2kg Mutton pieces with bones
20nos Shallots /big Onion (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)

For Fresh Masala:
2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds

For Coconut Paste:
1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds

For Seasoning:
2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Curry leaves

Heat a cooker and add enough oil, fry all the ingredients from the list 'for seasoning', meanwhile dry roast all the ingredients for 'masala' and grind as fine paste with enough water..once the whole spices get ftried add the ginger garlic paste and stir for few minutes..now add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked..

Add the mutton pieces with turmeric powder to the cooked and saute for few minutes until the mutton pieces release some water..add the freshly grounded paste and coriander powder, mix everything well..add enough water and pressure cook the meat for three whistles..put off the stove.

Grind the ingredients given for making the coconut paste and keep aside..

Once the pressure get released,open the cooker and add the grinded coconut paste, cook for few minutes, add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes, finally put off the stove and add the lemon juice..Garnish the gravy with coriander leaves..

Enjoy hot with rice or rotis..

Chettinad Dum Mutton Briyani

Chettinad dishes are always famous for their flavourful dishes, i wanted to make out some briyani with mutton as chettinad style of briyani and i prepared some spicy briyani with mutton pieces..Initially i want to prepare as dum briyani, but finally i tried to make out as similar as dum briyani by using oven...i have prepared the gravy with spices and mutton pieces in stove top, once i added the soaked and washed basmati rice to the gravy, i arranged immediately the vessel in which i cooked the mutton gravy to the preheated oven, closed with wet cloth and lid, cooked in oven for half an hour..We really enjoyed having this spicy mutton briyani for our lunch with onion raita...

1/2kg Mutton pieces
2nos Onion(big & chopped lengthwise)
3nos Tomatoes (chopped finely)
3nos Green chillies (slit opened)
3cups Basmati rice
3cups Coconut milk
2cups Mutton cooked water

1/4tsp Orange food colour
1/4cup Ghee
Oil
Salt

For Marination:
1tbsp Red chilli powder
1+1/2tbsp Coriander powder
1tsp Turmeric powder
1tsp Ginger garlic paste
1tbsp Salt
1/2cup Thick curd

For Tempering:
2nos Bayleaves
2nos Cinnamon stick
5nos Cloves
3nos Cardamoms
1tsp Fennel seeds
1bunch Mint leaves (chopped)

Marinate the mutton pieces to the given ingredients under 'for marination'and let them sit for two hours, i do prepare this marination overnite, next day pressure cook the marinated mutton pieces without water for 3whistles...meanwhile soak the basmati rice for 10minutes, drain the water completely..

In a large kadai, add 2tbsp of the ghee and fry the rice for few minutes, keep aside...In the same kadai, heat the remaining ghee and enough oil, add the spices one by one given ' for tempering' and let it fry..now add the chopped onions, slit opened chillies,food colourand chopped tomatoes with enough salt to the spices and cook until the onions turns transculent and tomatoes turns mushy..add the already cooked mutton pieces without the cooked water, cook everything in simmer for few minutes with lid closed...add the coconut milk and mutton cooked water to the cooking mutton pieces and bring everything to boil..Meanwhile preheat the oven to 350F...add the already fried basmati rice to the cooking mutton gravy, stir gently until the rice get well mixed..

Tie the kadai with a wet cloth and close the kadai with lid, arrange the kadai in the middle rack of the oven and let it sit for 30minutes (stir in between twice)until the water get absorbs..

Serve hot with any sort of raitas!!!

Spicy Mutton Chops

Our's today's lunch goes for some spicy mutton briyani and this delicious mutton chops..its quite rare i can get this mutton chops from supermarket as sometimes i dont even in mood to cook out, eventhough everyone at home love this spicy mutton chops..When i was kid, my mom used to make out delicious dishes through goat meat and its quiet a hard time for me to eat those delicious as i hate goat meats, but now i was completely against this, yea i love goat meats and i usually bought goat meats from indian stores where they sell tender meats as same like in India, yesterdary while doing my shopping in Indian groceries i saw some fresh mutton chops and i bought them immediately,which i prepared as this spicy mutton chops..we enjoyed having this spicy mutton chops and its tastes too prefect with rasam rice..

To marinate:
6nos Goat chops
3tbsp Yogurt
1tsp Ginger garlic paste
1/2tsp Turmeric powder
1/4tsp Salt


For Gravy:
10nos Shallots (chopped finely)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1/2tsp Turmeric powder
1no Green chilly (slit opened)
1/2tsp Red chilly powder
1/2tsp Coriander powder
1/2tsp Cumin powder
1/4tsp Pepper powder
5nos Curry leaves
2nos Whole spices
1/2tsp Fennel seeds
Oil
Salt
2tbsp Coriander leaves or mint leaves chopped

Wash thoroughly the goat chops with ginger garlic paste,yogurt,turmeric powder, salt and let them sit for an hour in fridge..

Heat enough oil in a pressure pan, add the whole spices(bayleaves, cinnamon stick, cardamom, cloves,star anise) and fennel seeds, let them fry for few minutes, add the chopped onions,curry leaves, green chillies, tomatoes,ginger garlic paste and fry until the veggies get well cooked, add the marinated meat with the marinade,turmeric powder, coriander powder, red chilly powder, cumin powder, pepper powder, salt and enough water, bring everything to boil and close with lid, cook until 3whistles..once u open the pan, the gravy will looks thin and cook them until the gravy turns thick or get completely evoporates..garnish the coriander leaves or mint leaves...

Serve hot with rice!!