Mutton Malabary Roast

MUTTON MALABARY ROAST OR MUTTON ROAST IN MALABAR STYLE

This is a mutton recipe cooked in Malabar style. A fine blend of spices and flavors gives it a delicious taste and aroma. For those who do not eat mutton, you can very well try this recipe in chicken also. Lets see how this Mutton Malabary Roast is cooked.

Mutton Malabary Roast

Ingredients :

For Marination :

1	Turmeric Powder	1/2 teaspoon
2	Salt	as reqd

For Cooking :

1	Mutton	1/2 Kg
2	Onion (Chopped lenghtwise)	1 Nos
3	Garlic (Chopped lenghtwise)	10 Pods
4	Ginger (Chopped lenghtwise)	1 inch piece
5	Green Chilly (Slit lenghtwise)	2 Nos
6	Pepper Powder	1 Tablespoon

                                 

For Roast :

1	Coconut Oil	1 Tablespoon
2	Pepper Powder	1 Tablespoon
3	Ginger-Garlic Paste	1-2 Tablespoon
4	Onion (Chopped lenghtwise)	2 Nos
5	Curry Leaves	1 Spring
6	Garam Masala Powder	1 Teaspoon
7	Chilly Powder	1 Tablespoon
8	Tomato Sauce	1 Teaspoon
9	Salt	as reqd

 

For Garnishing :

1	Curry Leaves	1 Spring
2	Coriander Leaves	Few Leaves
3	Onion	Few

Preparation :

• Marinate the mutton with salt and turmeric powder and keep it for 1-2 hrs.

Cooking Method :

• In a pressure cooker put the marinated mutton and other ingredients for cooking and mix well with your hand. 
• Add very little water and cook the mutton.
• Meanwhile heat a pan and heat some oil in it.
• Add the chopped onions for roast and saute it well.
• You can add little salt so that the onion gets sauteed soon.
• When the onion becomes brown colour, put off the stove.
• Now grind half of this rosted onion in a mixer-grinder and make a fine paste of it. 
• Retain the other half of the roasted onions.
• Check if the mutton is cooked and strain the stock and keep it aside.
• You can use the stock for making soups.
• Heat a pan and heat some oil in it.
• Now add pepper powder in the hot oil and saute.
• Add ginger-garlic paste and saute till the raw smell goes.
• Add the roasted onion paste and mix well.
• Add the roasted onions and again mix well.
• Then add chilly powder and garam masala powder and saute well till the raw smell goes.
• Now add the cooked mutton and other ingredients and mix well.
• Simmer the stove and roast this for 5-10 minutes by occasional stirring.
• Garnish with curry leaves, coriander leaves and roasted onions.
• Hot and Spicy Mutton Malabary Roast is ready to be served.

Serve it hot with Roti, Naan or Rice.

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Pudina Chutney

PUDINA CHUTNEY OR MINT CHUTNEY OR FRIED PUDINA CHUTNEY

Pudina or Mint is a herb with so many health benefits. It helps to get relief from indigestion. It is used as a medicine for cough and asthma. It is also known to boost immunity. It is a very good practice to include pudina in our diet to keep ourselves healthy. It can be taken in the form of juice, chutney or you can use it salads and for garnishing etc. Today lets see how to make Pudina Chutney.

Ingredients :

1	Pudina (Mint Leaves)	1 cup
2	Grated Coconut	1 cup
3	Dry Red Chillies	4-5
4	Ginger	1 inch piece
5	Small Onion	3-4
6	Garlic	3-4
7	Tamarind	small piece
8	Curry Leaves	Few
9	Coriander Leaves	Few
10	Salt	As Reqd

Cooking Method :

• Heat a pan and heat some oil in it.
• Fry all the ingredients except Pudina and Coriander Leaves till coconut turns light golden brown.
• Then add pudina and coriander leaves and saute for few seconds and put off the flame.
• When its cool, grind it to a thick coarse paste.
• Pudina Chutney is ready.

This tastes best as side dish for Dosa, Biriyani or Any variety rice recipies.

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Ari Maavu Vada

ARI MAAVU VADA OR RICE BATTER VADA 

This is an evening snack that can be made with any left over rice-urad dal batter. For ex. you can make it with left over Idly Batter, Dosa Batter, Uruliappam Batter etc. You can make it healthy by adding finely chopped vegetables in it. Lets see how to make this vada.

Ingredients :

1	Rice Batter(Idly/Dosa/Uruliappam)	3 cups
2	Rice Flour	1/4 cup
3	Onion	1
4	Carrot	Half of 1
5	Coriander Leaves	Few
6	Curry Leaves	Few
7	Ginger	1 inch piece
8	Green Chilly	1
9	Salt	as reqd
10	Oil	For frying

Preparation :

• Finely chop onion,carrot,coriander leaves, curry leaves, ginger and green chilly and keep it aside.

Cooking Method:

• Mix together Rice Batter , Rice Flour, chopped vegetables and salt and make a thick batter.
• Heat some oil for frying in a kadai.
• Pour small vadas into the hot oil with the help of a spoon. 
• Fry both sides of the vada and strain the oil and take it out.
• Make vadas in this way using the remaining batter.
• Have this hot crispy vadas with any chutney .

Vada with chutney

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Varutha Thenga Chutney

VARUTHA THENGA CHUTNEY OR FRIED COCONUT CHUTNEY OR CASHEW COCONUT CHUTNEY.

This is slightly different chutney with a delicious taste. This is slightly rich also since we are adding cashew nuts to this. Lets see how to make this Chutney.

Ingredients :

For Chutney :

1	Onion	1 Nos
2	Tomato	1 Nos
3	Grated Coconut	1/2 cup
4	Chilly Powder	1/2 tablespoon
5	Cashewnuts	1 tablespoon
6	Curry Leaves	few leaves
7	Salt	as reqd

For Seasoning :

1	Coconut Oil	1 tablespoon
2	Small Onion	5 Nos
3	Curry Leaves	Few Leaves

Preparation :

• Soak the cashewnuts in water for 15 minutes.
• Chop the onion, tomato and small onion finely.

Cooking Method :

• Heat a pan and heat some coconut oil in it.
• Add the onion and saute till it starts to change the colour.
• Add tomato to it and saute well till the tomatoes get smashed well.
• Add the coconut to this and fry for half a minute and put off the stove.
• When it cools down grind this along with soaked cashewnuts, salt and curry leaves to a smooth paste adding some water. But take care to keep it little thick.
• Heat some coconut oil in a small kadai for seasoning.
• Fry the chopped small onion till golden brown colour.
• Add curry leaves to this and pour it over the chutney.
• Serve this chutney with Idli, Dosa or Uruliappam.

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Uruliappam

URULIAPPAM

Uruliappam is a special variety dish of North Malabar.We usually make this in Uruli. Uruli is a traditional cookware in Kerala. It is made of Bell Metal. Below is the image of a traditional Uruli.

Traditional Uruli

We make this appam in Uruli and hence its called Uruliappam. If you do not have an uruli for cooking, you can make it in a kadai. Lets see how to make this Uruliappam.

Uruliappam with Varutha Thenga Chutney

Ingredients :

1	Raw Rice	1 cup
2	Urad Dal (Uzhunu)	1/2 cup
3	Cooked Rice	1 tablespoon
4	Small Onion	10 Nos
5	Grated Coconut	1/2 cup
6	Salt	as reqd
7	Coconut Oil	as reqd

Preparation :

• Soak the raw rice and urad dal for 5-6 hrs.

Cooking Method :

• Grind all the ingredients except coconut oil to a smooth paste to a consistency slightly thicker than dosa batter in a mixer-grinder.
• Now heat  the Uruli.(If you do not have an Uruli, you can use normal Kadai).
• Brush some coconut oil on the surface of Uruli/Kadai.
• Pour one laddle of the batter and spread it lightly to retain a small round shape. 
• Smear some coconut oil on the sides of the appam.
• Cover the Uruli/Kadai with a lid and cook for 30 secs.
• Open the lid and turn the appam to the other side and cook for few secs.
• Take the appam and place it in the serving dish.
• Make more appams in the similar method.

Hot Uruliappam is ready to be serve. Since this is not a fluffy kind of appam, take care to serve it hot.

Have this Uruliappam with Varutha Thenga Chutney or any Chutney of your choice.

Yet another interesting thing is that you can make an evening snack with the left over batter of Uruliappam. Check out my Ari Maavu Vada for the recipe.

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Ney Meen Mulagitathu

NEY MEEN MULAGITATHU OR MALABAR STYLE SEER FISH CURRY 

Kerala being a coastal state,sea food is part of our tradition. I present here the malabar variety of fish curry.
Fish are a lean, healthy source of protein and the oily kinds such as salmon, tuna, sardines etc. are rich in heart and brain healthy omega-3 fats. Seer Fish that we use here has as average calorie, low carbohydrate, average fat and high protein content. Thus making it a protein rich food. Now lets see how to make this Malabar Style Ney Meen Mulagitathu.

Ingredients :

For Curry :

1	Seer Fish	1/2 Kg
2	Coconut Oil	3 Tablespoon
3	Mustard	1 teaspoon
4	Fenugreek (Uluva)	1/4 teaspoon
5	Small onion	15-20 Nos
6	Garlic	5 Nos
7	Ginger	1 inch piece
8	Green Chilly	1 Nos
9	Curry Leaves	1 Spring
10	Ginger-Garlic Paste	1 tablespoon
11	Tamarind Juice	1/4 cup
12	Salt	as reqd

For Marination :

1	Chilly Powder	1 teaspoon
2	Turmeric Powder	1/4 teaspoon
3	Salt	1 teaspoon

For Masala :

1	Kashmiri Chilly Powder	1 tablespoon
2	Coriander Powder	1/2 tablespoon
3	Turmeric Powder	1/4 teaspoon
4	Pepper Powder	1/4 tablespoon
5	Coconut Oil	1 tablespoon

For Garnishing :

1

Curry Leaves

1 Spring

Preparation :

• Marinate the Fish with the ingredients for marination and keep it aside for half an hour.
• Mix all the ingredients for masala in a bowl and make a smooth paste adding very little water.
• Finely Chop small onion, garlic and ginger and Slit green chilly and keep it aside.
• Take the tamarind extract from the tamarind and keep it aside.

Cooking Method :

• Heat a pan. (Usually Fish curry is made in Earthern ware Mud Pot.If that is not available you can cook it a normal pan or kadai).
• Pour the coconut oil and heat it.
• Splutter mustard seeds.
• When mustard starts to splutter add the fenugreek seeds.
• When fenugreek seeds starts to become dark, add the chopped small onion, garlic, ginger, curry leaves and slit green chilly and saute well.
• When small onion starts to change colour, add the ginger garlic paste and saute well.
• When the raw smell is gone add the masala paste and mix well. 
• Saute this for one minute, till oil starts to separate out.
• Add the tamarind juice and a little water and mix well.
• Add a little salt. (Since we have added salt for marination of fish, take care while adding salt now).
• Bring this to a boil.
• When it starts to boil add the marinated fish, simmer, cover and cook for 5-10 minutes.
• When the gravy starts to thicken , put off the stove and add the curry leaves for garnishing and cover and keep it till serving time.
• Take the curry into a serving dish.

Spicy Ney Meen Mulagitathu is ready to be served. This would taste great with hot steamed rice, Chappathi or Kappa.

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