Minced Mutton / Kothu Kari / Kheema Gravy

Best Non-veg Gravy For Idly

Ingredients:

Minced mutton/kothu kari/kheema – 200 gm

Shallots – 100gm

Garlic – 5

Ginger – 2 pieces minced

Ginger garlic paste – 1 tbl spn

Turmeric powder – ½ spn

pepper powder - 1 spn

cumin powder - 1 spn

Kulambu powder/ mutton masala powder – 1 tbl spn

Oil – 50ml

Salt - as per taste

Dry red chilli – 2

Bay leaf – 1

Cinnamon – 2

Cloves – 2

Cardamom – 2

Star anise – 1

Fennel seeds – ½ spn

To paste:

Coconut – 7 – 8 pieces / 1/2cup

Fennel seeds – 1 spn

Cashew nuts – 10

Poppy seeds – ½ spn soaked

Preparation:

Heat oil in a cooker.

Add dry red chilli pieces, then temper it with cinnamon, cardamom, fennel, bay leaf, cloves, add garlic, shallots and minced ginger piece sauté well for a while.

Add ginger garlic paste stir well for a min. then add minced mutton pieces cook for 2 mins.

Add salt, turmeric, pepper, cumin powder, mutton masala powders mix and stir for 30 secs. Add coconut masala paste stir and add required water. Boil it. Then close the lid cook for 1 whistle & in slow flame 7 mins.

Open and serve with idly , dosa, idiyappam, aapam. But it goes well with hot idly.

ginger minced

coconut paste

minced mutton

pepper cumin powder

Minced Mutton Gravy With Idly

Pearl Millet Porridge/Kambu Koozh/Bajra

Benefits of pearl millet/kambu/bajra:

Reduces Heat, Kambu mixed with yogurt and some salt cools the body immediately and gives instant energy, High in protein, Keeps the body hydrated, Energises body, Prevents heart disease, Reduces acidity, Rich in calcium and iron, Rich in fibre, Rich in all amino acids, The whole grain supports weight loss, The grain is easily digestible and has the lowest probability of causing allergic reactions, Being rich in fiber content, kambu/pearl millet works very well in diabetes, Bajra / pearl millet/ kambu contains nearly 3.8 times minerals and nearly 6.5 times fiber and nearly 24 times iron than rice, Pearl millet contains nearly 5.2 times fiber and nearly 3 times Iron than wheat, pearl millet contains the maximum amount of iron content among the millets.

Ingredients:

Pearl millet – 1 cup

Cooked rice – ½ cup soaked overnight

Salt – as per taste

Water – 4 cups

Sour curd – as per your wish / ½ cup

Shallot – 5

Green chilli – 2

Preparation:

Clean and wash pearl millet/kambu without any dust/sand particles.

Soak in water at-least for 2 hours.

Add it in mixer jar and grind into liquid consistency. In a bowl add pearl millet paste, salt mix it well and rest it for 30 mins.

Heat a wide vessel add 4 cups of water, let it boil well.

Then pour the pearl millet/kambu paste into it and keep stirring continuously so that it won’t form lumps.

Once it reached a boiling point, put it in slow flame, add soaked boiled rice and mix it, let it cook for 20 mins or until it cooked well.

Transfer it into a bowl and serve it along with raw shallots, finely chopped green chillies and curd.

Have it with pickle or dry fish fry for added taste.

cooked rice

Chicken Semi-Gravy

Ingredients: 

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

served with biriyani