Restaurent style Mutton kurma in Kuchinigirls
Ingredients:
For boil mutton:
Mutton - 200g
Turmeric powder - 1/2 Teaspoon
Salt - As required
To make a paste:
Oil - 5 Teaspoon
Pepper - 1/2 Teaspoon
Jeera - 1 Teaspoon
Fennel seeds - 1 Teaspoon
Bay leaves - 2 Big
Cardamom - 2
Cinnamon - 2 small
Onion - 1 Big
Tomato - 1 Big
Green chili - 2
Garlic cloves - 5
Ginger - 1 small piece
Grated coconut - 5 Teaspoon
cashews - 5 Big
Seasoning:
Oil - 5 Teaspoon
Fennel seeds - 1 Teaspoon
Curry leaves - Handful
Onion - 1 Big
Salt - As required
Chili powder - 1 Teaspoon
Coriander powder - 3 Teaspoon
Method:
> In a cooker add washed mutton, salt, and turmeric powder. and leave it for 7 whistles.
> Keep all the vegetables are ready
> In a Pan add oil and once oil heated add bay leaves, cinnamon, cardamom, and fennel seeds
> Then add pepper and cumin seeds(jeera)
> Also add cashews.
> Give a mix and once its all fried add onion, green chilies, salt, and curry leaves
> Then add tomatoes
>Once tomatoes turn a mushy add coconut and give a mix.
>then switch off the flame and make it cool
> Put it in the mixie jar and make a coarse paste
> In a pan add oil, fennel seeds, and curry leaves.
> Then add the onion. Once onions turn brown add ginger garlic paste.
> Give s stir. Now add chili powder and coriander powder (1:3 ratio). Coriander powder should be high, Mix well.
> Now add boiled mutton into this mixture. Let it cook for 10 or more min
> Then add the ground paste into this.
> Cover it and cook for 5 or more min
> Then switch off the flame and add coriander.
> Tasty mutton kurma is ready.
> Serve hot with Parota, chapati, dosa, and idly.
Note :
> This is hotel-style mutton kurma
> coconut and fennel seeds are playing a major role in mutton kurma
> Don't remove the skin in the mutton while washing
> It will give a good taste for this dish
> Mutton has lots of nutrients. And it promotes mussel growth and prevents anemia.
> Adding potato into this dish will give more quantity. and is optional.
Recipe :
FOR THE BEGINNERS WE EXPLAINED IN DETAIL:
TRY AND GIVE YOUR FEEDBACK:
> In a cooker add washed mutton, salt, and turmeric powder. and leave it for 7 whistles or more according to the Mutton type.
> Keep all the vegetables are ready(onion, tomato, green chili,ginger.garlic, and grated coconut)
> In a Pan add oil and once oil heated add bay leaves, cinnamon, cardamom, and fennel seeds
> Then add pepper and cumin seeds(jeera)
> Then Add a handful of cashews it will give the paste consistency
> Give a mix and once its all fried add onion, green chilies, salt, and curry leaves
> Then add chopped tomatoes
>Once tomatoes turn a mushy add coconut and give a mix
> Then switch off the flame and make it cool
> Put it in the mixie jar and make a coarse paste, add water if required.
> In a pan add oil, fennel seeds, and curry leaves
> Then add the onion. Once onions turn brown add ginger garlic paste
> Give s stir. Now add chili powder and coriander powder (1:3 ratio). Coriander powder should be high, Mix well
> Now add boiled mutton into this mixture. Let it cook for 10 or more min
> Then add the ground paste into this
> Cover it and cook for 5 or more min
> Then switch off the flame and add coriander
> Tasty mutton kurma is ready
> Serve hot with Parota, chapati, dosa, and idly.
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GARLIC BROASTED CHICKEN (NO MAIDA)
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TANDOORI CHICKEN IN AIRFRYER
Recipe by: Aarthi Manikandan
(Life is all about Good food😋 & Good friends 💗 )
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