Hi guys
Meat is a food item that i am extremely fond of. As it is with Indian families, Sunday was considered to be the non veg day. This day captured my fascination as a kid and still does. The entire process of going out with my father to the chicken / mutton shop and purchasing the respective cuts of meat after a lot of close inspection, post which my dad sat down to clean the meat and i accompanied him with much curiosity to see how he did it. All these childhood memories make me extremely nostalgic. This adds to the special feeling that i experience every time i go to pick up meat or sit down to cook meat. I still remember how my mother used to grind all the spices to a fine paste using the stones (sil batta) when blenders were considered to be a luxury. I could always smell the spices from my Mom's hands at the end of the day when she had finished her chores and would be trying to put me to sleep. Cooking these recipes which my mom followed makes me believe she is right next to me...... Anyways i would straight away take you guys to the main section of ingredients to make this recipe.
Ingredients:
Mutton /chicken (curry cut)- 1 Kg
For Green Paste:
Coriander - A generous bunch (makes the broth flavourful)
Garlic - 7 cloves
Onion - 1 Large
Green Chillies - 2-3 (as per your taste)
Ginger - 1 inch piece
Dry Coconut Powder - 2 teaspoons
For the Red Masala
Onion - 2 Medium
Garlic - 7 Cloves
cinnamon - 1 inch piece
cloves - 6
black peppercorns - 5 to 6
Red Chili Powder - 2 teaspoons heaped
Coriander Powder - 2 teaspoons
Misc:
Oil - 8 tablespoons
Turmeric Powder - 2 teaspoons heaped
Salt - as per taste
water - 350 ml
Procedure:
Clean the mutton / chicken pieces under running water carefully. Put them in a container and allow the excess water to drain for 15 mins. Meanwhile put all the ingredients for the green masala into the blender and grind them into a coarse paste. Please note that the ingredients should not be ground into a very fine paste otherwise the essence of the dish is diluted. Add 4 tablespoons of oil to a pressure cooker. Once oil is hot, lower the flame to medium and add the ground green paste. Fry the green paste till the raw smell of ingredients disappears. Add the mutton / chicken to this mixture , increase the flame and saute for 2 mins. Add 2 teaspoons of turmeric powder and 3 teaspoons of salt to this and saute for another 2 mins. Once the chicken starts to fry at the edges add 350 ml of water. Let the water boil. Once the water starts to boil, close the lid of the cooker and allow it to cook for 6 whistles (mutton) / 4 whistles (chicken). Post this take the cooker off the flame and allow it to cool. The broth prepared in this stage can be served as chicken soup. It is spicy and flavourful and also the meat is fully cooked.
Meanwhile put together all the ingredients required for red paste in the blender and grind it to a fine paste. This paste must be ground to a very fine and creamy consistency. Heat 4 tablespoons of oil in a wok / pan. Add a small blob of masala to see if the oil crackles. If it does then add the full masala, lower the flame and allow the masala to fry for 5 mins. Meanwhile keep stirring the masala to avoid burning it. Once the Masala is fully done it will start releasing oil. When this happens, add the cooked chicken pieces to the Masala and allow then to fry for a few minutes. Add the broth from the cooker to make the gravy. The thickness of the gravy can be decided by you in this stage. In case you require thin gravy them add more water. Check for salt, if less add the desired quantity. Allow the chicken to come to a boil while stirring in between to ensure proper mixing.. Finally lower the flame and allow the dish to simmer. Garnish with coriander just as you are about to close the gas.
Serve with Rotis / Rice with lemon wedges and onion on the side. Bon Appetit.......
Hope you guys like the recipe. Watch out this space for more.......
Meat is a food item that i am extremely fond of. As it is with Indian families, Sunday was considered to be the non veg day. This day captured my fascination as a kid and still does. The entire process of going out with my father to the chicken / mutton shop and purchasing the respective cuts of meat after a lot of close inspection, post which my dad sat down to clean the meat and i accompanied him with much curiosity to see how he did it. All these childhood memories make me extremely nostalgic. This adds to the special feeling that i experience every time i go to pick up meat or sit down to cook meat. I still remember how my mother used to grind all the spices to a fine paste using the stones (sil batta) when blenders were considered to be a luxury. I could always smell the spices from my Mom's hands at the end of the day when she had finished her chores and would be trying to put me to sleep. Cooking these recipes which my mom followed makes me believe she is right next to me...... Anyways i would straight away take you guys to the main section of ingredients to make this recipe.
Ingredients:
Mutton /chicken (curry cut)- 1 Kg
For Green Paste:
Coriander - A generous bunch (makes the broth flavourful)
Garlic - 7 cloves
Onion - 1 Large
Green Chillies - 2-3 (as per your taste)
Ginger - 1 inch piece
Dry Coconut Powder - 2 teaspoons
For the Red Masala
Onion - 2 Medium
Garlic - 7 Cloves
cinnamon - 1 inch piece
cloves - 6
black peppercorns - 5 to 6
Red Chili Powder - 2 teaspoons heaped
Coriander Powder - 2 teaspoons
Misc:
Oil - 8 tablespoons
Turmeric Powder - 2 teaspoons heaped
Salt - as per taste
water - 350 ml
Procedure:
Clean the mutton / chicken pieces under running water carefully. Put them in a container and allow the excess water to drain for 15 mins. Meanwhile put all the ingredients for the green masala into the blender and grind them into a coarse paste. Please note that the ingredients should not be ground into a very fine paste otherwise the essence of the dish is diluted. Add 4 tablespoons of oil to a pressure cooker. Once oil is hot, lower the flame to medium and add the ground green paste. Fry the green paste till the raw smell of ingredients disappears. Add the mutton / chicken to this mixture , increase the flame and saute for 2 mins. Add 2 teaspoons of turmeric powder and 3 teaspoons of salt to this and saute for another 2 mins. Once the chicken starts to fry at the edges add 350 ml of water. Let the water boil. Once the water starts to boil, close the lid of the cooker and allow it to cook for 6 whistles (mutton) / 4 whistles (chicken). Post this take the cooker off the flame and allow it to cool. The broth prepared in this stage can be served as chicken soup. It is spicy and flavourful and also the meat is fully cooked.
Meanwhile put together all the ingredients required for red paste in the blender and grind it to a fine paste. This paste must be ground to a very fine and creamy consistency. Heat 4 tablespoons of oil in a wok / pan. Add a small blob of masala to see if the oil crackles. If it does then add the full masala, lower the flame and allow the masala to fry for 5 mins. Meanwhile keep stirring the masala to avoid burning it. Once the Masala is fully done it will start releasing oil. When this happens, add the cooked chicken pieces to the Masala and allow then to fry for a few minutes. Add the broth from the cooker to make the gravy. The thickness of the gravy can be decided by you in this stage. In case you require thin gravy them add more water. Check for salt, if less add the desired quantity. Allow the chicken to come to a boil while stirring in between to ensure proper mixing.. Finally lower the flame and allow the dish to simmer. Garnish with coriander just as you are about to close the gas.
Serve with Rotis / Rice with lemon wedges and onion on the side. Bon Appetit.......
Hope you guys like the recipe. Watch out this space for more.......
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