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

Mutton Biriyani

Biryani is an Urdu word derived from the Persian language, which was used as an official language in different parts of medieval India. Depending on the region and the condiments available and popular in that region, there are different varieties of biryani.


This is my mom's style of biriyani.

Ingredients:

Seeraga samba rice – ½ kg

Mutton – ½ kg

Oil – 2 tblspn

Ghee – 4 tblspn

Salt – as per taste

Water (rice)1:2 (water) (including coconut and mint, coriander juice and water)

Coconut milk – ½ cup

Mint and coriander leaves paste – ½ cup

Onion – sliced 1 big

Mint leaves – few

Coriander leaves – few

Green chilli – 2 split it into two

Bay leaf – 3

Cinnamon – 3

Cloves – 2

Cardamom – 2

Fennel seeds – ½ spn

Star anise – 2

Cashew nuts – 6

Ginger garlic paste – 3 tbl spns

Garlic – 5

Curd – 4 tbl spn

Lemon juice – ½ lemon

To marinate mutton:

Mutton

Curd – 2 tblspn

Chilli powder – 1 spn

Turmeric powder – ½ spn

Mix all well marinate for 1 hour.

To make biriyani fresh masala powder:

Heat pan dry roast,

Red chilli – 6

Poppy seeds – 1 tblspn

Coriander seeds – 2 tblspn

Fennel seeds – ½ spn

Cinnamon – 3

Cloves – 2

Star anise – 2

Black stone flower /kalpasi – 1

Nutmeg – ½

Cardamom – 2

Pepper corns – 4 to 5

Roast and grind into powder.

Preparation:

Heat cooker add oil n ghee 2 tbl spn, then temper with bay leaves, cardamom, cinnamon, cloves and cashew nuts.

Then add onions, green chilli and garlic sauté well till onion turns golden brown.

Then add ginger garlic paste sauté till raw smell goes off. Then add biriyani powder 4 tblspn mix well then add curd into it mix well.

Add marinated mutton and mint coriander leaves mix and stir well, add ½ cup of water and close the lid leave it for 2 whistle and 5 mins in slow flame.

Open and add rice mix it then add salt , coconut milk and water let it boil. Add chilli powder if u want spice, Then add mint coriander juice ( grind mint and coriander then filter it). Mix well check the taste . add lemon juice n ghee 2tblspn , boil till the water reduce to rice level close the lid and pressure cook for 2 mins in full flame and 7 mins in slow flame. (Or) boil for 1 min ( don’t reduce water) then close the lid 1 whistle in full flame & 3 to 5 mins in slow flame.

Serve with onion raita or chicken gravy.

seeraga samba rice

marinate mutton

leave it for 1 hour

roast biriyani masala

biriyani masala powder

coconut milk

mint coriander juice

temper

Ginger garlic paste

add biriyani masala powder

adding curd

add water and cover and pressure cook

open cooked mutton

add water and coconut milk

boil it

chilli powder

mint coriander juice

add required water , lemon juice, ghee and coverand pressure cook

open and mix

mutton biriyani

serve with chicken gravy

Mochai Payaru Gravy / Field Beans Gravy ver 2

Field beans seeds contain 22% protein, 2% fat, 61% carbohydrate (includes 5% fiber) as well as adequate levels of all vitamins and minerals.

Ingredients:

Dry mochai payaru / field beans – 1 cup / 200gm

Tomato – 1 or 2

Salt – as per taste

Garlic – 5

Chilli powder / sambar powder – 2 tblspn

Tamarind water - ½ small cup or as per taste.

To grind masala paste:

Coconut pieces – ½ cup

Cumin seeds – 1 spn

Garlic – 1 piece

Shallots / small onion – 50 gm

Preparation:

Soak mochai payaru/field beans over night, then wash and add in cooker, add water till beans cover . Cook it for 1 whistle, then slow the flame and cook for 15 mins.

Heat oil add chopped shallots, and garlic sauté well. Then add tomato pieces, add and salt cook till tomatoes smash well.

Grind coconut, cumin, garlic first, then roast oions and grind it into fine paste.

Add chilli or sambar powder, tamarind water in, mix it well.

Then add mochai payaru / field beans into the gravy , add required water .boil it for 1 min close the lid and cook for 1 whistle in full flame and 2 mins in slow flame.

Open and serve it with hot rice.