Kerala Village Style Mutton Curry ! / Mutton cooked in roasted coconut gravy !

My today's recipe is a mutton curry.A curry that throws out the tempting aroma of spices,simmered in flavorful roasted coconut gravy.This is a typical Kerala village style preparation with lots of spices and coconut.One thing I can assure you,this is a winner..Do try.

Ingredients

500 gm mutton,cut into medium pieces
1 medium onion,sliced
1/2 cup shallots,crushed
2 green chillies,sliced
1 small piece of ginger,crushed
4-5 garlic cloves,crushed
2 tomatoes,cut into 8 pieces,each
3 tbsp coriander powder
2 tsp kashmiri chilly powder
1/2 tsp turmeric powder
1 cup water
Coconut oil,curry leaves,salt as required


To Roast & Grind

1 tsp coconut oil
1 cup grated coconut
1 inch piece cinnamon
2 cloves
2 cardamoms
1/2 tsp fennel seeds
2 dry chilly
3 shallots,chopped
2 garlic cloves

Method

Heat coconut oil in a pressure cooker and roast crushed ginger and garlic for 2 minutes.Add sliced onion,crushed shallots and green chillies to this and roast till brown.Add turmeric,chilly and coriander powder to this and mix well till the raw smell disappear.Add mutton pieces,salt and tomato.Mix well with masala and pour 1 cup water.Put the lid and cook in full flame till the first whistle.Then reduce the heat and cook for another 10-15 minutes or three whistles.Switch off the stove and let the pressure release on it's own.Meanwhile in a frying pan ,roast the ingredients mentioned in the particular section till brown.Be careful not to burn it.Grind this to a fine paste adding minimum water.Pour this coconut mixture to the mutton and mix well.Check the salt and simmer for 5-8 minutes.Garnish with curry leaves and serve hot with rice,puttu,chapathi etc.

Majun-Sindhi Winter Special for Indian Cooking Challenge !

Well,this comes as my late entry for Indian Cooking Challenge.Caught up with two serious projects to finish before last week of December,I am too occupied to visit the blogsphere for sometime now.

After seeing what Srivalli and Vaishali has passionately scribbled on the recipe,I couldn't help myself dragging towards the kitchen to collect the ingredients on a late night.Thanks so much Vaishali for the authentic recipe.Here is mine,in which I tried with almost half of the ingredients Vaishali mentioned.I assumed if I go on with the real recipe,it may end up too much for me to preserve .All of you out there,at least try this once.If you have patience ...Worth it !

Ingredients

125 gm Badam/Almonds
125 gm cashews
70 gm pista
70 gm de seeded dates,chopped roughly
75 gm khus khus
250 gm sugar
1 liter milk
250 gm unsweetened khoya/khova
2-3 tsp cardamom powder
100 gm ghee (if you add more,it will be tasty more.Vaishali's recipe calls for 200.)

Method

Crush badams,pista and cashews.Don't have to powder.Just a simple crush will do.

Boil milk in a heavy bottomed vessel and add sugar.When it dissolve add the khus khus,cardamom powder,chopped dates and khoya.Now mix and boil it well till it's reduced to half the size.At this stage add the crushed nuts and mix well.Cook and slowly roast this mixture in low heat till the entire preparation absorbs milk and look dry.

In between you have to add ghee and close with a lid.This is a serious job and you should take care not to burn them.When you see ghee bubbles coming up to top,it's done.

You may shift it to a greased dish and let it cool.You can preserve it in fridge for many days.

As Vaishali rightly described it that Sindhi families serve it during the winter season,I think I too have to mention it.In a bowl you may shift 2-3 tbsps of majun and add little milk.Heat this in oven.Have it with breakfast during the winter season.I am sure this will boost up your energy level during winter..I have tried that way as well !

Regards till the next one..,

Golden Wheat Carrot Ring !! -A healthy Carrot Cake..

Of all the baking books I have read so far ,The Cake Bible written by Rose Levy Beranbaum is one exceptional job ! With the comprehensive description of baking science,this book is capable of creating kind of haunting passion to those who are interested in baking..

Today's recipe obviously is from The Cake Bible- the super healthy carrot ring ! While describing about this,Ms.Beranbaum passionately writes on how she feel pure and healthy having this cake.I too agree with her.With the perfect blend of carrot,honey,wheat flour and cinnamon,no wonder if it's turning as one of your tea time obsession..Do try this once to enjoy the wonder !

Ingredients

1 cup  whole wheat flour
1 cup all purpose flour
pinch of salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
2 large eggs
145 gm unsalted,melted butter
3/4 liquid cup of honey (if it's tight,1/4 cup will do)
2 cups grated carrot
5 tbsp lime juice
(all ingredients should be in room temperature)

Method

Preheat the oven to 180 degree.Prepare a 6 cup ring mould with butter.It's better not to sprinkle flour.This will give the cake a soft texture.
In a small mixing bowl,mix together grated carrot and lime juice.In a large mixing bowl bring together all dry ingredients and mix well till perfectly blended.To this add eggs,butter,honey and carrot mixture.Mix with a wooden spatula or a hand mixer till the dry ingredients are blend well and moistened enough to form a nice cake mixture.Pour the mixture to the prepared mould and bake in 180 degree for 23-26 minutes or a tester come out clean from the centre of the cake.Keep it in the cake tin for 10 minutes on a rack and then un-mould to a buttered rack.

Cool completely and enjoy.You may decorate with icing sugar and cinnamon powder.But this is a delight in itself.

*Sending this Carrot Ring to Bake Fest at Zesty Palette hosted by Vardhini.