Keema Poriyal
- 14
- December
- 2008
Kaima Pepper Poriyal: Keema Fry used as filling in Indian bread or as topping on Dosa. Minced meat fry. Dopamine: There are 3 important neurotransmitters (Endorphin, Serotonin & Dopamine)in our brain. But I always fancied about reading this neurotransmitter ‘ Dopamine’. Which creates awareness and alertness and also responsible for the state of well-being (being […]
Mutton Mullu Keerai Kuzhambu
- 10
- December
- 2008
Mutton Mullu Keerai Kuzhambu: We call this greens as ‘Mullu Keerai’ in Tamil. Belongs to the same Family ‘Amaranthus’ like Araikeerai. Only thing is, it has lots of spines in the stem. The Botanical name of this greens is ‘Amaranthus spinosus’(‘spinosus’ species name signifies, it has spines). I could never buy the fact that is […]
Mutton Milagu Kuzhambu
- 05
- November
- 2008
One afternoon…typically after a hectic day, I made this curry in minutes…didn’t use any strong spices, kept is simple! And, yes…pepper. Hmmm, the magic pepper. Oh yeah…sometimes simple is the best. Or maybe…a preoccupied mind doesn’t care for a fancy works or something! I don’t know…but, however, I can vouch on this dish…its heaven. Pure […]
Dhalcha / Mixed Vegetables & Mutton Korma
- 02
- November
- 2008
Mutton Veggies Korma: Shah Jahani Qorma. Mutton Urulaikizhangu Pacha Mochai Kai Combo Korma. This is my friend Sasi’s Mother’s recipe. She had an unique way of combining certain veggies with Mutton. Although Potatoes are common…she uses ‘Pachai Mochaikai’ (green, fresh lima beans/ Indian Broad beans)! The taste of the korma was simply unbeatable. She actually […]
Mutton Varuval
- 06
- October
- 2008
Mutton Fry: Iraichi Varuval. Mutton Thokku. Ingredients: Goats Meat 1/2 kiloGarlic 1 whole head-peeled & slicedGinger 1″ gratedOnion 1 bulb gratedTomatoes 1-2 choppedSaltTurmeric 1/4 spoonChili powder 1/2 spoonPepper powder 2 spoonsGaram Masala powder 1/4 spoonBay leaves 2 crumbledCurry leaves crisply fried to garnishSesame oil 1/4 cup. Method: In a wok, heat oil. Add bay leaves. […]
Thala Kari Perattal – Chettinad Style
- 09
- September
- 2008
Thala Kari Perattaal: Goat’s Head Masala. Crown Curry. This is again Ponnusamy Chettinad Restaurant’s special dish. One of the country style recipe. Ingredients: Goat’s head 1 Ginger 2″ gratedGarlic 6 beads mincedSaltTurmeric pwoder 1/2 spoonChili powder 1/2 spoonPepper powder 2-4 spoonsCurry leaves Mustard seeds 1/2 spoonCumin seeds 1/2 spoonOil few spoons. Method: Ask you butcher […]
Aatu Kaal Soup
- 09
- September
- 2008
Aatu Kaal Soup:(Country Style) Goat’s Leg Soup. Aatukaal Soup. Aattukaal Soup. Ingredients: To be Toasted Each Seperately and Powdered Together: Coriander seeds 1 fistful Whole peppercorns 2 spoons Cumin seeds 2 spoons Coarsely Wet-Grind These: Chilies 1-2 Onion 1 small bulb Ginger 1-2″ piece Garlic 2-3 beads Tomato 1 Curry leaves few Coriander leaves few […]
Goat’s Liver Fry / Eeral Varuval
- 09
- September
- 2008
Ingredients Goat’s liver 1/4 kilo(cubed) Garlic 1 whole head crushed along with skin Salt Turmeric powder 1/4 spoon Chili powder 1 spoon Pepper powder 1 spoon Mustard seeds 1/4 spoon Cmin seeds 1/4 spoon Chana-Urad dal 1/2 spoon Curry leaves few Oil few spoons Method Pressure cook goat’s liver till tender. Maybe for about 3 […]
Ramzaan Nombu Kanji
- 09
- September
- 2008
Ramzaan Kanji: Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup. Ingredients: Basmati rice 200 gmsSplit green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)Fenugreek seeds 3 spoonsMinced meat/Mutton keema 200 gms(its good to use goat’s minced meat here or lamb if you dont find it)Mint 3 twigsCoriander leaves 1 handfulOnion 1 […]
Nalli Ellumbu Kuzhambu – Country Style
- 09
- September
- 2008
Hey….when I was a little kid, I happen to see this movie ‘En Raasawin Manasile’. Yeah yeah…..that short funny looking guy ‘Rajkiran’s movie! He used hog these ‘nalli elumbu’ as tho’ they were sugarcane or drumsticks! Eating bones were shown in closeup shots. I gotta tell ya….it gave me creeps for several months! Well…anyway, later […]
