Kozhi Peralan |Chicken Peralan

Non vegetarian - Hi Mom How To Make Cake, On this share Non vegetarian, I have provide any thing about cake

Non vegetarian

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kallu shappu Style Beef Fry | Beef Fry,Kerala Toddy Shop Style

Non vegetarian - Hi Mom How To Make Cake, On this share Non vegetarian, I have provide any thing about cake

Non vegetarian

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Kallu shappu style beef fry

Spicy ,Kerala toddy shop style- beef dry fry.
Cooking Time: 40 minutes
Prep Time: 10 minutes
Serves: 4 to 5
Recipe source:Marias Menu,you can find the original recipe here.

Ingredients:

1. Beef,cut into small cubes - 1/2 kg
2. Water - as required
3. Coconut oil - as required
4. Curry leaves - 1 handful

For Marination:

1. Ginger and Garlic ,crushed - 1.5 Tbsp
2. Shallots,crushed/sliced - 1 cup
3. Crushed dry red chili- 1 to 1.5 tbsp( or according to taste,i used 1 and 3/4 tbsp )
4. Coriander powder - 2 tsp
5. Turmeric powder- 1/4 tsp
6. Black pepper powder - 1 tsp
7. Garam masala powder- 1 to 1.5 tsp
8. Coconut ,sliced- 1 cup
9. Vinegar - 2 tsp
10. Salt - to taste

Instructions:

In a bowl combine together beef with the ingredients listed under ' For Marination'.Keep aside for about 20 to 30 minutes.

In a pressure cooker add the marinated beef  along with 1/4 cup water.Cook until beef  turns tender.If there is excess gravy, cook few more minutes, until it turns almost dry.

Heat coconut oil in a pan, add curry leaves and fry for few seconds.Add the cooked beef and mix well.

Cook over medium-low heat, stirring well in between until it turns dark brown.Add more oil as required.( add 0ne or two pinches of freshly crushed black pepper if desired.).

NOTES

• Do not substitute red chili flakes with chili powder, as it may affect the taste.
• Shallots and curry leaves are essential ingredients for this recipe, so do not skip them.

Nadan Chicken Curry / Kerala Chicken Curry

Non vegetarian - Hi Mom How To Make Cake, On this share Non vegetarian, I have provide any thing about cake

Non vegetarian

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Mutton Ularthiyathu

Non vegetarian - Hi Mom How To Make Cake, On this share Non vegetarian, I have provide any thing about cake

Non vegetarian

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Mutton Ularthiyathu

Kerala style, spicy mutton roast with coconut.
Cooking Time: 60 minutes
Prep Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Mutton,cut into medium pieces- 400 to 500 gms
2. Ginger,juliened - 1 and 1/2"piece
3. Garlic,sliced - 3 large cloves
4. Coconut,sliced - 1/2 cup
5. Shallots,sliced- 1/2 cup
6. Curry leaves- 1 or 2 sprigs
7. Green chilies,sliced - 1 or 2( according to taste)
8. Garam masala powder - 1/8 to 1/4 tsp
9. Black pepper powder,freshly ground - 1/4 tsp( optional)
10. Coconut Oil - as required
11. Salt - to atse

To roast and grind:

1. Black peppercorns- 1 tsp
2. Fennel seeds - 1 tsp

For Marination:

1. Ginger-garlic paste- 1 tsp
2. Kashmiri chili powder - 1.5 tsp to 2 tsp( according to taste)
3. Turmeric powder - 1/4 tsp
4. Corinader powder - 1.5 tsp
5. Garam masala powder - 1/2 tsp
6. Green chilies ,sliced - 2
7. Shallots,sliced - 1/2 cup
8. Curry leaves - 2 to 3 sprigs
9. Vinegar - 2 tsp
10. Water - 1/4 cup
11. Salt- to taste

Instructions:

Dry roast the ingredients listed under " to roast and grind" ( black peppercorns and fennel seeds) for about 30 seconds ,stirring continuously.

Grind this to a coarse powder with mortar and pestle.

In a pressure cooker ,add the mutton along with all the ingredients listed under " for marination".Add the prepared black pepper - fennel powder.Mix well until combined.Keep aside for about 10 to 15 minutes.

Cook the marinated mutton until it is tender.( Alternatively use a  heavy bottomed pan and cook covered for about 40 to 50 minutes.)

Next,heat oil in a heavy bottomed pan and add mustard seeds ,let it splutter.Next add the ginger and garlic ,saute for about 30 seconds.

Next add the sliced coconut,shallots,curry leaves and green chilies.Saute until shallots turn golden.

Now add the cooked mutton and mix well.Add more salt if required.

Add garam masala and cook over medium-low flame stirring well in between until it turns dark brown in color.( Make sure you scrape the bottom of the pan to help loosen the browned bits.)

Add freshly ground black pepper( if using), mix well .Serve with rice , pulav ,pathiri or chapathi .

NOTES

• Adjust the amount of black pepper and green chilies according to your taste.

Nadan Mutton Curry | Kerala Style Mutton Curry | Step by Step Recipe

Non vegetarian - Hi Mom How To Make Cake, On this share Non vegetarian, I have provide any thing about cake

Non vegetarian

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.