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Showing posts with label mutton recipe. Show all posts
Showing posts with label mutton recipe. Show all posts

Monday, June 1, 2015

Mudhi Mansa ( Puffed Rice with Mutton Gravy - A Baripada Special)

For me, 'Mudhi Mansa' evokes those childhood memories of eagerly awaiting for the pressure cooker to be emptied of the mutton curry (jholo). My mom would then put in a bowl of mudhi inside the pressure cooker and use it to scarpe off the gravy that remained clinging on the walls. This mudhi would then be garnished with some chopped onions and green chillis. Finally it would be presented to the ever hungry kids who had been eyeing the entire process with fidgety impatience. The entire bowl would be emptied within 5 mins with almost an mini war taking place for that last handful. That kind of sums up my memories about it. Now if you have been thinking about so much fanfare over what should technically be a leftover, let me educate you that 'mutton' is almost a revered ingredient in any Odia household and every bit of it is treated with the respect that it commands.

But moving on to Baripada, it is not just considered a leftover but an entire recipe that is part and parcel of the culinary heritage of the district. And you have to beleive this because no wedding menu is considered complete without it.

Here is the recipe for Mudhi mutton -
















Ingredients -


  • 3-4 cups puffed rice
  • 1/3 cup mutton gravy/jholo ( just warm, not too hot or cold )
  • 2-4 pieces of mutton (from same curry)
  • 1-2 small pieces of mutton fat or charbi (also from the same curry)
  • 1/2 of a small onion ( chopped into thin pieces )
  • 2 green chilis (finely chopped)
  • 2 tsp chopped coriander
  • 1 small tomato (finely chopped)
  • 1/4 th of a small cucumber (chopped into thin long pieces)
  • 1 tsp mustard oil
  • pinch of salt (optional)



Preparation - Take everything into a mixing bowl. Toss together and serve immediately.


Click here for the recipe of mutton jholo .



Friday, March 28, 2014

Mansa Jholo / Mutton Curry (Traditional/Old Method)

Imagine a village situated on the foothills of a densely forested mountain. Along the dusty winding path that goes up the mountain, one can spot butterflies flitting from flower to flower. If one is lucky, then they can spot a rabbit/deer hiding somewhere in the bushes. With the entire forest blossoming during the spring-summer season, the scent of this place is intoxicating. And the view from the top simply exhilarating. The lush green fields that lie in the bottom of the forest have now turned yellow/brown. Most of the crops have been harvested and people are waiting for the rains to sow another lot. An almost dry river with small pools of water and lots of exposed sand flows near the village.

In the center of the village, elders sit around a 'Baula' tree on a raised chaupal. They are discussing about the wild elephants that ransacked the crops during last winter. Someone chips in and says something about a 'Heta bagha' or wolf who stole a hen/lamb last night. People discuss all sort of problems and try to fix a match at the same time. Nothing interesting enough for a ten year old.

Moving on the 'Khanja', a row/block to houses build in such a manner that they seem to be a single entity. They house the members of a erstwhile 'zamindar' household, its a huge joint family. A big 'agana' or courtyard where the ladies of the house have gathered after finishing their daily chores. They are busy oiling and combing each others hair. Someone opens a 'paan-daani' and offers a betel leaf ( its only a betel leaf with a little 'chuna'(pickling lime or food grade lime) brushed onto it...not a proper paan) to everyone. For the more seasoned folks, there is 'Gudakhu', a type of tobacco on offer. Big vessels known as 'Handas' lie abandoned in a corner. Sometime not too long back, all these ladies used to cook together in a single kitchen that fed about 50-60 members spanning multiple generations. The curious ten year old fiddles with these vessels, raises some funny questions and listens to these ladies for an answer. One particularly alert lady catches the youngster biting into yet another 'ambula' and shakes her head. 'Peta katiba', she says yet again. Not enough to deter a youngster on a summer visit to her village with her grandmother.

Fast forward 20 years. A posh apartment in Bangalore. A nuclear family. A wave of nostalgia grips the now grown-up youngster as she reminiscences about those long forgotten carefree days. Her grandmother is no more but those memories must live on.

Read on for the recipe:





Preparation Time - 1 hour 20 mins

Ingredients -


250 gm mutton
1 medium sized potato
1 large onion + 1/2 of a medium onion ( the chopped onion should be equal in volume to the mutton pieces )
1 1/2 tbsp coarse garlic paste
1 1/2 tbsp coarsely chopped ginger
3-4 dry red chillis
1 big cardamom
1 bay leaf
2 2" cinnamon sticks
1/4 tsp turmeric
salt to taste
6 tsp mustard oil + 1 tsp for the marination

Preparation - Wash the mutton pieces and drain away all the water. Add salt, turmeric and 1 tsp mustard oil. Mix well and keep aside.

Cut the onions into medium sized pieces. Crush lightly using a mortar and pestle. Keep aside.

Also crush the ginger and garlic in the same way but just a little more fine.

Cut the potatoes into big chunks.

Cooking - Heat the oil in a pressure cooker.

Add the potatoes and fry till golden brown. Remove and keep aside.

Add the red chillis followed by the cardamom, bay leaf and cinnamon sticks to the hot oil. Fry till they turn fragrant.

Add the onions, ginger and garlic. Fry them on low flame till they turn quite red in color. (This is a sign that the onions have started turning sweet due to the caramelization process)

Next add the mutton pieces. Fry them till they stop oozing water. You do not have to stir continuously. Keep the lid on the cooker without completely closing it. Stir once every few minutes. This process takes a long time so keep patience ( grab a snack/drink something if all that heavenly smell is making you hungry ).

Once you see that the mutton pieces start leaving oil ( a sure sign that the water had dried up ), add 1 1/2 - 2 cups of boiling water along with the fried potato pieces. Adjust salt. Close the lid and cook for 2-3 whistles. Remove from flame.

Allow steam to escape before opening lid. Check if the mutton is done. Else add another half cup water and cook for another 1-2 whistles.




Serve hot with rice/rotis.


















Note - If you do not want to use pressure cooker, use a thick bottomed copper vessel for best results. Also add a few pieces of raw papaya to expedite the cooking process.

Saturday, February 1, 2014

Mutton Dalma

Dalma or dal cooked with vegetables has the traditional image of being a fasting day 'Osa-bara' recipe. While this simple dish is equally tasty and healthy, it just does not feature regularly in our meals due to the mindset associated with it. The fact that it is little bland also contributes to its getting looked over.

But the introduction of a non-vegetarian ingredient can really work wonders to get this dish right back on the dinner tables. No more agonizing over whether to cook veg or non-veg for a meal (especially dinners as that is when most family get a chance to come together). A medley of pulses, vegetables and meat seems like a fantastic one-pot meal solution ( of course with some rice/ rotis thrown in ) for all our nutritional needs.

Read on:





Preparation Time - 30 mins

Ingredients - 1 cup roasted split moong dal, 1/2 cup cubed green papaya, 1/2 cup cubed pumpkin, 1 medium sized potato cubed, 1 medium sized tomato cubed, 1 medium sized onion, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 2/3 tsp jeera lanka gunda (roasted cumin-chilli powder), 2 green chilli, 1/3 tsp turmeric, 1/4 tsp garam masala powder, 1 bay leaf, 3 tsp oil, salt to taste.

For the mutton marinade- 6-7 small mutton pieces, 1 tsp cooking oil, 1/2 inch cinnamon, 1 small green cardamon, 5-6 peppercorns, 1 dry red chilli, 2 pinch turmeric, salt to taste. ( Mix/rub everything together for 2-3 minutes. Allow to marinate for half hour.)

Cooking - Dry roast moong dal till it gives a sweet fragrance. Keep aside.

Cook the marinated mutton pieces (along with spices) in a pressure cooker till half done. Keep aside till steam escapes. Remove from the pressure cooker.

Add 1 1/2 tsp oil into the cooker. Add the chopped onion. Fry till light brown. Add the half-cooked mutton and stir fry for 3-4 mins.

Add all the vegetables along with the washed moong dal. Add salt, turmeric and 3 cups water. Close the lid and cook for 1-2 whistles.

Allow steam to escape before opening lid.

Prepare the tempering. Heat oil in a tadka pan. Add the bay leaf, cumin, mustard and broken green chillis. Once it starts spluttering , pour over the contents of cooker. Add the garam masala. Boil for 3-4 mins. Add the roasted cumin-chilli powder and remove from flame.

Serve with rice/paratha .




Wednesday, January 29, 2014

Mutton Ghuguni ( Mutton and Yellow Peas Curry )

Mutton curry and  ghuguni(yellow peas curry) both have a cult following in Orissa. The two dishes cannot be more different from each other and yet are equally delectable. So it is little wonder that they had to come together and create yet another delicious recipe.

Mutton fat or 'Charbi' is usually added to ghuguni to improve its flavor while keeping the costs low, I preferred adding mutton pieces instead. This is my way of cutting back on my meat intake as one would have fewer pieces of meat in a ghuguni as compared to a full fledged mutton curry. One can serve this with roti, paratha, chakuli or even rice.

Read on for the recipe:

















Preparation Time: 40-50 mins

Ingredients: Mutton pieces ( 200 gm ), yellow peas (200 gm), potato ( 1 medium sized one ), tomato ( 1 medium), onion ( 1 medium), ginger-garlic paste ( 1 tsp), cumin seeds (1/5 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), chilli powder ( 1/2 tsp), garam masala powder (1/5 tsp), meat masala ( 1/3 tsp), oil (2 tsp), coriander leaves, turmeric powder, salt to taste.

For the mutton marinade - 1 small onion (chopped) , 2 green chillis, 1/2 inch cinnamon, 1 small green cardamon, 1 tsp mustard oil, 1/4 tsp turmeric, salt to taste.

Preparation: Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Cook for 1 whistle. Open when steam escapes and remove the potato.

Marinate the mutton pieces with all the ingredients for the marinade for 1 hour. Cook or 2-3 whistles or till it is sixty-seventy percent done. Transfer this to the pressure cooker containing the boiled peas. Cook together for another 1-2 whistle . Allow the steam to escape before opening lid.

Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.

Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste.

Cook for 2-3 mins, then add the potato pieces ,tomatoes, salt and turmeric powder. Fry for about 5 mins. Add the cumin powder, coriander powder, meat masala and chilli powder.

Cook for 1-2 mins. Add the contents of the pressure cooker. Mix and cook on high flame for 4-5 minutes. Add boiling water, check the salt (add more if needed) and allow to simmer for 10 minutes.

Stir in the garam masala and remove from fire. Garnish with coriander leaves and serve hot.



Sunday, August 4, 2013

Haleem ( Ramzan special recipe )

The Holy month of Ramzan is drawing to an end. And my tastebuds were craving for some Haleem, not having any chance to devour some of this sinfully indulgent delicacy in Banglore. How i miss Hyderabad and the Chicken haleem (@ Hyderabad House) and mutton haleem (@Pista House).

On an impulse I decided to give it a try. Since the preparation involves slow cooking the meat fr 6-8 hours, it looked a little daunting. Did a bit of research on the net and found that a pressure cooker can be used to significantly cut down on the cooking time.

Next was to zero in on the masala. Homemade or off the shelf , which way to go ?? Luckily i found this packet of 'Shan' haleem masala on the shelves @ Total superstore and the decision was made.















So, i washed and soaked the pulses overnight. Brought fresh mutton from the neighbourhood butcher on a sunday morning (Yeah...u get the best mutton on a Sunday morning). I kicked off the preparation with much fanfare.

Midway into the cooking, i realized that the curry looked much darker than the ones i had in Hyderabad. And the grains were still whole (though they were fully cooked).

'Ditch that advice on the net, go by your instincts' said my mind. So, i ended by separating the mutton from the rest of the curry and straining the gravy. Once i had ground the whole grains/lentils, the colour turned very much lighter. On combining everything in the wok this time, i knew i was bang on target. All's well that ends well. Pat on the back. My haleem turned out to be delicious and it was worth all the time/effort invested.

Now it would be criminal on my part to keep this delicious recipe to myself. So, here we go:















Preparation Time- 60-70 mins


Ingredients - Mutton ( 250 gm ), whole wheat ( 2 tsp ), barley ( 2 tsp ), toor dal ( 2 tsp ), channa dal ( 2 tsp ), ghee ( 3 tsp ), haleem masala ( 1 1/2 tsp ), 1 large onion (chopped), mint leaves ( a handful ), chopped almonds ( 7-8 nos ), ginger garlic paste ( 1 tsp ), sour curd ( 1 tbs ), raw papaya ( 1/4th cup ), for garnishing ( coriander leaves, mint , lime juice, green chilli, caramelized onions ), salt to taste.

Preparation - Wash and soak the wheat, barley, toor dal and channa dal overnight.

Marinate the mutton with sour curd, chopped raw papaya, ginger garlic paste, pinch of turmeric and little salt for 2-3 hours.

Cooking- Heat 2 tsp of ghee in a pressure cooker. Add the marinated mutton and haleem masala. Fry for 5 mins.Add the soaked grains and lentils along with 3-4 cups of water. Close the lid and cook for 40 mins.

Once the pressure cooker cools down, open the lid and check if the mutton pieces have started to fall off the bones. If not, close lid and cook for another 10-15 minutes.

Separate the mutton pieces from the gravy and remove the bones from them. Mash the mutton pieces using a heavy spoon/fork.Strain the gravy and keep the liquid aside. Grind the lentils/grains (left on the strainer) into a smooth paste.

Heat the remaining ghee in a wok. Add the chopped onion and fry till golden. Add mint leaves and chopped almonds and fry for 30 seconds. Add the mashed mutton, strained liquid and lentils/grains gravy along with 1-2 cups of water and bring to a boil.

Simmer on low flame for 15 minutes. Stir in some caramelized onion and coriander leaves and cook for 5 minutes more.

Garnish with coriander leaves, mint leaves, caramelized onion, line juice and green chilli. Serve hot.

Note- If you do not get Shan Haleem masala , try Banne Nawab's. It available online. Else go for a homemade spice mix ( coriander, cumin trmeric, red chilli powder, nigelle seeds, bay leaf, cardamon, cinnamon, cloves, pepper, ginger, garlic ).



Sunday, July 24, 2011

Mutton Rogan Josh





















Cooking Time Required: 40-45 mins
Cost of preparation: 200-250 rupees

Ingredients: Mutton ( cut into small pieces, 500 gm ), onion ( 1 no., large ),
ginger-garlic paste ( 2 tsp), Dried Ginger/Soonth powder - 1 tsp, cumin powder - 1 tsp, coriander Powder - 2 tsp, Kashmiri Degi Mirch - 1 tsp, turmeric ( 1/2 tsp), asafoetida ( 2/3 tsp), fennel powder ( 1 tsp ), green cardamom - 2 pods, cinnamon - 1-inch stick, cloves- 2 nos, bay leaf - 1 no, peppercorns ( 8-9 nos), mace ( few strands ), whole red chillis ( 2 nos), yogurt ( 1/2 cup ), mustard oil ( 6-7 tsp ), salt.

Preparation: Wash and clean the mutton pieces. Drain all excess water. Add 1 tsp of
mustard oil and mix well. Keep aside for 10 mins.

Add the yogurt, salt and turmeric. Mix throughly and keep aside for 3-4 hours.
















Cooking: Heat 1-2 oil in a pan. Chop the onion into small pieces and add to the pan.
Fry till to nice brown shade. Grind into a smooth paste.

Heat the remaining oil in a wok ( one with a heavy lid ). Add the asafoetida along with dry whole spices. Fry till they give off a nice fragrance.

Add the onion paste and fry for 2-3 mins. Add the ginger garlic paste and fry till raw smell goes off.

Add all the powdered spices to the marinated mutton and mix well. Transfer the mutton pieces to the wok along with any remaining liquid and salt to taste.

Fry for 10-15 mins. Add 1 1/2 cups of water and cover with lid and allow to cook till the mutton is very soft and ready to fall off the bones.

Serve with white (Basmati) rice and a simple cucumber-tomato salad.

















Note: I have not used Ratanjot which gives the distinct red color to the original Kashmiri dish which is not freely available nowadays. Neither have i used red food coloring.

The gravy is a little thin and not very hot in the Original recipe and i have followed suit. One can add more chillis according to ones' preference.


Friday, April 15, 2011

Mutton Biryani
















Cooking Time Required: 1 hour
Cost of Preparation: 250-300 rupees
Serves: 4-5 nos.

Ingredients:
For the marinade: Mutton (1/2 kg), ginger garlic paste ( 1 tbs ), mustard oil ( 1 tsp), sour yogurt ( 1 tbs ), dry red chillis ( 3-4 nos), salt, turmeric.

For the gravy: Onion ( 1 medium ), red chilli ( 2 nos), coriander seeds ( 1 1/2 tsp ), cumin seeds ( 1 tsp ), cardamon ( 3 nos ), cinnamon ( 1 inch long ), cloves ( 3-4 nos), tomatao ( 2 nos, medium ).

For the biryani rice: Basmati rice (1/2 kg), ghee ( 1 tbs ), bay leaf ( 1 no), star
anise ( 2-3 nos), javitri ( 1 flower), onion ( 1 medium), red chilli (2-3 nos), salt to taste.

For cooking: 5-6 tsp oil ( mix of oil and ghee is also good ), ginger garlic paste ( 1 tsp ).

Preparation: Mix all the ingredients for marination and keep aside for 2 hours.

Grind all the gravy ingredients into a fine paste.

Cut the onion into rings and keep aside.

Cooking: Heat the oil in a wok. Add the ground paste along with a bit of salt. Allow to cook for 3-4 mins. Add ginger-garlic paste and cook till the oil separates from the masala.

Add the marinated mutton and cook for 10 mins in the open vessel. Transfer to a
pressure-cooker and add 1-2 cups water along with salt. Close lid and cook for
2-3 whistles or till it is soft.

Remove from fire and keep aside.

Wash the basmati rice, drain and keep aside.

Heat another pressure cooker ( large one, 5ltr preferably). Add the ghee followed by the whole masalas and red chillis, and fry for 30 secs. Add the cooked mutton and the washed rice. Mix well.

Add 1 1/5 cups of water for every cup of rice. Sprinkle salt and the onion rings. Close lid and allow to cook for 2 whistles.

Remove from fire and allow to stand for 10 mins. Serve with ajwain raita.


Note: Tastes best when the mutton has a bit of fat in it.





Mutton Biryani

Wednesday, December 8, 2010

Mansa-kaleji Jholo



















Cooking Time Required : 1 hour
Cost of preparation: 200-225 rupees

Ingredients: Mutton ( 600 gm ), liver ( 200 gm ), potato ( 1 large, optional ), onion ( 2 nos, large ), tomato ( 1 no., large ), red chilli ( 4-5 nos ), ginger garlic paste ( 2 tbs ), sour curd ( 1 tbs ), mustard oil ( 7-8 tsp ), turmeric ( 1 tsp ), cardamon ( 2-3 nos ), cinnamon sticks ( 2 inch long ), bay leaf ( 2-3 nos ), coriander seeds ( 2 tsp ), cumin seeds ( 1 tsp ), cloves ( 2 nos ), chilli powder ( 1 tsp ), salt .

Preparation: Dice 1 onion into big chunks and grind the other onion along with the cinnamon, cardamon, cloves, bay leaves, corinader seeds and cumin seeds.

Add salt, turmeric, 1 tsp ginger garlic paste, diced onion, curd, 1 tsp mustard oil and chilli powder to the mutton and liver pieces. Mix well and allow to marinate for an hour.

Cooking: Heat 2-3 tsp mustard oil in a pressure cooker. Add the red chillis and the diced tomato. Stir fry for 3-4 mins. Add the marinated mutton and liver pieces.

Close the pressure cooker and allow for 1-2 whistles. Remove from stove and keep aside.

Heat a wok. Add the remaining oil. Cut the potato into long slices and add to the wok. Stir fry till golden brown. Remove and keep aside.

Add the ground masala to the wok. Stir fry for 4-5 mins. Add the ginger-garlic paste . Cook till the raw smell goes off.

Transfer the contents of the wok to the pressure cook containing the mutton. Add the potato pieces along with 2 cups of boiling water. Close the lid and boil for 10-15 mins or till 2-3 whistles.

Remove from fire and allow for the steam to escape. Serve with rice and raita.

Note: The liver can be omitted if one does not pefer consuming it.

Sunday, July 18, 2010

Mansa Kasa (Mutton kasa)



















Cooking Time Required: 1 hour (will vary with the quality of mutton)

Ingredients: Mutton ( 500 gm), onion ( 2 nos, medium), potato ( 1 large ), tomato ( 1
medium), green chilli ( 2 nos ), ginger garlic paste ( 2 tsp), cumin-mustard seeds ( 1/3 tsp), coriander powder ( 2/3 tsp), cumin powder (1/3 tsp), chilli powder (1/3 tsp), garam masala ( 1/4 tsp), mustard oil ( 2 tsp ), oil (5-6 tsp), turmeric, salt to taste.

Preparation: Wash the mutton thouroughly. Drain excess water . Add salt, turmeric and one tsp mustard oil. Keep aside to marinate for one hour.

Cut the potato along its length into four pieces. Heat a pan. Add one tsp oil and the potato pieces. Fry till the potato turns light brown.

Grate half an onion and cut the rest into small pieces.

Cooking: Heat 4 tsp oil in a kadai (wok). When it starts smoking, add the green chilli, cumin and mustard seeds. When the seeds start spluttering, add the grated onion. Stir fry for two minutes, and add the onion pieces. When the onion turns pinkish red, add the ginger garlic paste. Stir till the raw smell of ginger garlic goes away. Then add the mutton fat (charbi) and cook for 5 minutes.

Cut the tomatoes into small pieces and add to the wok along with coriander and cumin powder. Stir for 2-3 minutes and then add the mutton. Cook for another 20 minutes while stirring at regular intervals. The mutton should start to darken in color. Transfer the contents of the wok into a pressure cooker along with the fried potatoes and add garam masala. Add about 1/4 cup water. Cook for 10-15 minutes on low flame.

Remove from fire and allow steam to escape. The mutton should be tender. In case it is still not done, cook for another 5 minutes with the lid closed.

Enjoy hot with rice or rotis.

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