Mutta Roast

MUTTA ROAST OR EGG ROAST

Egg Roast is a dry roast recipe. A very simple recipe with minimum ingredients. When I have a craving to eat something spicy, I end up making this egg roast to satisfy my taste buds. Lets see how to make this Egg Roast recipe.

Ingredients :

1. Egg - 2 Nos
2. Onion(Finely Chopped) - 2 Nos
3. Ginger-Garlic Paste - 1 Tablespoon
4. Chilly Powder - 1 Tablespoon
5. Meat masala - 1 Tablespoon (I use Eastern Meat Masala)
6. Tomato Sauce - 1 tablespoon
7. Salt - as reqd
8. Oil - as reqd
9. Coriander Leaves - to garnish

Preparation :

1. Boil the egg and de-shell it and keep it aside.

Cooking Method :

• Heat a kadai and pour some oil in it.
• Add the chopped  onions and saute till dark golden brown.
• Add the ginger-garlic paste and mix well till the raw smell goes.
• Add all the spice powders and mix well till the raw smell goes.
• Add the tomato sauce and little water if required and mix well so that it becomes a thick dry gravy.
• Cut the egg into two halves. Place this in the kadai and cover it with the masala gravy. Cover the kadai and cook for sometime so that the flavour of the masala gets into the egg.
• Garnish with coriander leaves and serve it hot with chappathi, ghee rice etc.

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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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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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Pepper Chicken Gravy

PEPPER CHICKEN GRAVY

Lets get into the Non-Veg Section with this Pepper Chicken recipe. In this recipe chicken is cooked with pepper and other ingredients. The crushed whole pepper that we use in this recipe gives very good aroma and flavour. Its spicy and flavoured curry. Black Pepper is known as " King Of Spices". The Peppercorn plant is native to the South indian State - Kerala - from where it spread to rest of the world. Hence many Kerala dishes esp. Non-Veg dishes has the flavour of Pepper in it. Pepper also has many health benefits. They are good source of anti-oxidant vitamins such as vitamin-C and vitamin-A. They are also know to protect the body from cancer and other diseases. Today lets see how to make Pepper Chicken Gravy.

INGREDIENTS :

For Curry :

1	Chicken	1 Kg
2	Onion	4 (Big)
3	Ginger-Garlic Paste	1 1/2 tablespoon
4	Turmeric Powder	1/4 teaspoon
5	Tomato	3 (Chopped finely)
6	Coconut Oil	as reqd
7	Salt	as reqd

For Masala :

1	Coriander Powder	2 tablespoon
2	Kashmiri Chilly Powder	2 tablespoon
3	Garlic	10
4	Ginger	1 inch piece
5	Small onion	10
6	Garam Masala Powder	1 teaspoon
7	Water	as reqd

For Seasoning :

1	Roasted Jeera Powder	1/4 teaspoon
2	Crushed whole black pepper	1 1/2 tablespoon
3	Curry Leaves	few springs
4	Coriander Leaves	few leaves

 

PREPARATION :

• Wash and clean the chicken pieces and marinate it with salt and turmeric powder.
• Slightly heat the coriander powder and kashmiri chilly powder for masala in a pan. Put off the flame and add rest of the ingredients except water and mix well. Grind this masala mix to a smooth paste adding little water. Keep this masala paste aside.
• Roast Jeera lightly and powder it and keep it aside.
• Crush the whole black pepper and keep it aside.

COOKING METHOD:

• Heat some coconut oil in a kadai.
• Add the chopped onions and saute well till it becomes light golden brown.
• Add ginger-garlic paste to this and saute well till the raw smell goes.
• Now add the masala paste and saute well till oil starts to leave the sides.
• Add the chopped tomatoes and smash the tomatoes well.
• Add the chicken pieces to this and mix well.
• Add required salt and little water and cover and cook it for sometime.
• When the chicken is almost cooked add the ingredients for seasoning and mix well.
• Simmer the stove and cover the curry for sometime so that the seasoning flavours gets blended well.

Hot and spicy Pepper Chicken Gravy is ready to be served. Serve this with steamed rice, chappathi, naan etc.

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