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Archive for the ‘Breakfast’ Category

Every time when either of meat or poultry is bought, it is prepared in excess. I am happy to see the leftovers as it taste better on next day!! This time I thought I will make in variety. I made mutton chaarr the previous day & mutton stew the next day morning. I cooked with some salt in a pressure pan & reserved and then finally boost up with added spice to it.

Good to go with easter menu ” HAPPY EASTER”!!!!

Both the curries go well with either rotis or any of the breakfast items of Kerala origin. My mouth is still watering even while writing! I always take resolution to get rid of fleshy stuffs ; but  to be frank cant help it,,,it makes me irresistible!!!!

Mutton – 1 lb each for both the recipes

mutton-charr-2.jpg

Mutton chaarr 

  • Onions sliced 2
  • Green chilies 4 silted
  • Curry leaves few
  • Mustard seeds few
  • Salt
  • Oil 

To grind 

  • Whole cinnamon bark 2 to 3
  • Whole big cardamom 2 to 3
  • Peppercorns 1 tsp
  • Fennel seeds 1/2 tsp
  • Ginger paste 1 ½ tsp
  • Garlic paste 1 ½ tsp
  • Red chilly powder 1 ½ tsp
  • Coriander powder 2 tsp
  • Turmeric powder ½ tsp 

Make paste of all the ingredients mentioned above to grind.  Splutter mustard seeds in pan. Sauté onions, green chilies & curry leaves till they become translucent. Add the paste and keep stirring till oil separates out. Add the previously cooked mutton, 1 cup of water & salt if required simmer it for 15 to 20 minutes.  Serve hot with chapathis. 

Mutton stew 

  • Onions sliced 1 big
  • Ginger paste 2 tsp
  • Green chilies 8to 10 silted
  • Curry leaves few
  • Powder of fennel seeds & coriander seeds 1 tsp each [powder the whole seeds taking in equal proportion]
  • Whole masalas [big cardamom & cinnamon bark (2 to 3each) & whole peppercorns ½ tsp
  • Boiled potato cut in chunks 1
  • Coconut milk 1 ½ cup [if using coconut milk powder, then 3 Tbsp in 1 ½ cup water]
  • Salt
  • Oil

Mutton stew

Add whole masalas to splutter in oil. Sauté onions, green chilies & curry leaves. Add ginger paste when onions become transparent. Stir at once & add all the spice powders; continue stirring. Add boiled potato chunks, cooked mutton, salt & mix well. Add half a cup of water & simmer it for 15 to 20 minutes. Add coconut milk, blend well & switch off the gas. Serve hot with apams or idiappam.

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Our professor in formulation development dept used to say that pharmacy is much like cooking and I always remember his words while I make puttu. It reminds me of the steps involved in tablet granulation. Tablets & puttu….Who are the guinea pigs then???? Sorry dear ones they are tried & tested!!!! 

Well Irachi puttu is not at all my invention. It was while back at home where I was a regular watcher of Kairali Tv’s Magic oven presented by Lakshmi nair, where in one episode was dedicated to this recipe. It sound to me different among the puttu we make. Nothing special, only cooked & spiced minced meat added which shows the difference. But somehow I liked the recipe and thought of sharing! 

To know more about puttu read this & also about chiratta puttu over here & here 

Also try another great innovation of Varna Puttu

irachi-puttu-2.jpg

The meat stuff 

  • Here I used cooked & minced chicken 1 cup[ any meat can be used ]
  • Shallots chopped finely 4to 5
  • Ginger chopped finely ¼ tsp
  • Garlic chopped finely ¼ tsp
  • Red chilly powder 1 tsp
  • Turmeric powder ¼ tsp
  • Fennel seeds 1 or 2 pinch
  • Chicken masala ½ tsp
  • Salt
  • Oil 

Stir fry the shallots, ginger-garlic in oil, add up spice, salt & cooked chicken to it. Keep stirring until everything is mixed properly. 

For Puttu 

Rice flour  2 cups

 
Grated coconut 1 cup  
Water approximately ½ cup  
Salt to taste  

Add salt & water to the rice flour & mix in required consistency. It should neither be too wet nor too dry. In a puttu maker, layer 2 tsp grated coconut, rice mixture, then the meat stuff, again rice mix then grated coconut & steam till done!!

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