MUTTON CURRY / MUTTON PULUSU / MUTTON SARU IN PRESSURE COOKER

INGREDIENTS

½ kg mutton pieces

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato ( optional)

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

6 -8 green chillies

1 tea spoon black pepper

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add mutton pieces, fry for few minutes. now add salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook it for 3-4 whistles.

4. Add 1 tea spoon of lemon juice and mix well.

5. serve it with chapathi or rice

PEPPER AND CORIANDER EGG MASALA

INGREDIENTS

3-4 boiled  eggs

 1 sprig of curry leaves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

½ cup fresh coriander leaves

2 medium sized onion

1” ginger

2 garlic pods

1 medium size tomato

½ tea spoon turmeric powder

5-6 green chillies

1/2 table spoon coriander powder

½ table spoon pepper

4 cloves

½” cinnamon

METHOD

1.       Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2.       Remove the shell of boiled eggs and keep aside.

3.      Heat oil in a pan, add mustard seeds when they started to splutter, add  curry leaves and sliced onions, fry the onions until they become transparent. Now add the ground masala, fry the masala for few minutes.

4.      Add salt and water, cook the gravy until the gravy reaches desired consistency. Lower the flame to medium, add the boiled eggs . Cook the eggs  with a closed lid in a medium flame for five minutes.

4.      Serve hot with rice or chapathi.

FISH PEPPER FRY

INGREDIENTS

4-5 fish slices (vanjram fish)

 1  table spoon black pepper

2 table spoon tamarind juice

8-10 garlic pods

1 small onion chopped

1 sprig coriander leaves

½ table spoon coriander powder

4 table spoon oil

Salt to taste

METHOD

1.    Clean and wash fish pieces under water

2.    Mix all ingredients and grind in a mixer to make coarse paste

3.    Coat the fish slices with this masala and marinate for one hour.

4.    Fry the fish slices on a tava by applying few drops of oil on both sides in a low flame until the fish is cooked.

55.    Serve it hot with sambar rice.

SPICY CHICKEN CURRY WITH POPPY SEEDS AND COCONUT

INGREDIENTS

½ kg medium chicken pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

1 table spoon poppy seeds

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add chicken pieces, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the chicken turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice

FISH CURRY / FISH PULUSU / FISH SARU

INGREDIENTS

4-5  fish pieces

1 table spoon chilli powder

½ tea spoon turmeric powder

6-8  garlic cloves

1’ fresh ginger piece

1 table spoon coriander powder

1 lemon size tamarind

2 sprig fresh coriander leaves

1 sprig curry leaves

1 tea spoon mustard seeds

2 onion sliced

2-3 table spoon oil

Salt to taste.

 

METHOD

1.soak tamarind in water for atleast 15-20 minutes and extract juice from it.

2. Grind  onion, garlic, ginger,tomato, coriander leaves, chilli powder and coriander powder  in to a smooth paste.

3. Heat oil in a kadai, add mustard seeds, when they start to splutter, add curry leaves and ground masala, fry for few minutes. Now add 2 cups of water, tamarind juice  and salt, cook covered in a low flame for 10-15 minutes. Now add fish pieces and cook covered in a low flame for few minutes until fish cooked inside.

 

4. serve it with steamed rice