Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour. (Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
Very simple mutton dish from my home town.
Butter chicken is basically a North Indian dish, popular type of chicken curry sauce, which is seen in almost all Indian restaurant menus. Chicken cooked in creamy rich sauce made with cashews, almonds, tomatoes and butter, also known as Chicken Makhani.
In a khadai, season mustard, urad dhal, channa dhal, curry leaves and ginger. Cut onions and green chillies saute them. For one cup of rava, you will need two cups of water. Pour the reqd. amount water, add salt and let it boil. Sift the rava into the water and keep stiring. Keep stiring until it cooks and comes off seperately. You may add cashews if you like.
2 glasses of milk, 1/2 a cup of fresh cream, 4 – 5 tablespoons of sugar and 1/2 teaspoon of vanilla essence. Add sugar to milk and boil milk until it thickens slightly. Run cream in the mixie till creamy. Add to the milk after removing from fire. Add the essence and mix well and cool it and put in the freezer.
Fishes like Sankara and Vanjiram are good for this receipe. Cut and clean the fish. Marinate it with chilli powder, turmeric powder, salt and ground ginger and garlic and some cumin seeds(all ground with very less water) soak for a half hour and fry them on a pan one by one. If you prefer, may put cut lime or raw onions on top.
Cook the dhal in a cooker with turmeric powder and oil. May use thur dhal, channa dhal, or pasi dhal. Best with channa dhal or pasi dhal. Wash and cut veg. Can use vegs. like chow chow, vazhakkai, or a combination of carrot, ladysfinger and potatoes. Boil the veg in a vessel with salt. Close and cook. In the meantime grind coconut, cumin seeds, green chillies and make a paste. Add it to the veg.
side dishes can be appalam,potato or any side dishes …. its good for digestion
RASAM Take some dhal that was cooked for sambar, 2 tbl spoons and some dhal water. To it add tamarind juice, tomatoes, coriander leaves, crushed garlic and ground pepper, cumin seeds, coriander seeds and 1 red chilli. Mix them well adding salt. In a pot heat a spoon of oil/ghee and season with mustard, asafoteda, curryleaves and 1 red chilli.Pour the above mixture and cook it on low fire. When it froths up remove from the stove. Rasam should not boil.
Payasam can be made with vermicelli,cooked rice and beaten rice (aval) Vermicelli and beaten rice as the case may be should be dry roasted . Then pour milk on top of it until the subject immerses, 3/4 milk and 1/4 water. let it boil but keep stirring it constantly. When the content inside is cooked, the milk by then would have condensed too. When the milk is boiling add cardomoms, just the black stuff inside and not the shell. When it is cooked add sugar. After adding sugar do not allow it on the stove for more than 5 minutes. Remove from stove and cool it. Fry cashews and raisins and add to them.