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Showing posts with label mansa jholo. Show all posts
Showing posts with label mansa jholo. Show all posts

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.

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.

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