The term sukka refers to any dry fry. Here in this recipe goat meat(mutton) is being used with spicy masala powders to make this inviting dry fry. This is our family sunday speciality and most of the time it never makes it to the meal table as they will dig in while its still frying in the kadai.

Mutton fry / Dry fry / Sukka / Sukke / Goat meat / Lamb / Dry curry / Kari varathathu / Varutha Aatu Kari / Kadai Mutton

Vote Result

Score: 10.0, Votes: 2

Red Snapper is called Sankara Meen in Tamil. Check here for a picture. This is like any other fish fry recipe, only thing is I made my own masala powder with little dry coriander crust.

Caution :  There has been some concern over the toxic material found in this fish, mainly in tropical catch areas. Just google it for more info on this topic. So if you're extremely cautious about health, avoid making and try the recipe with some other kind of fish. Sharing recipes is what I do and cannot go in detail about the chemistry behind the every fish species available out there. Therefore, its your responsibility to choose and I cannot be held liable for any issues.

Red Snapper Varuval / Meen Varuval / Fish Fry / Chepa Vepudu / Meen Fry / Seafood / Dry Fry / Pan Fried Red Snapper.

Vote Result

Score: 0.0, Votes: 0

Kheema is basically minced lamb meat curry, a traditional dish of Pakistan also popular in Northern Indian Sub continent. Especially in Punjab these are steam cooked and fried in the form of Kebabs or made in the form of chunky curry topped with boiled potatoes and green peas. The recipe shared here is our family style Kheema, made lightly chunkier to suit dry parathas, rotis, pooris, kal dosais or steaming idlis. Dry form of kheema is mostly used as a stuffing for samosa or kebab preparations, if desired that way, then keep frying over low flame until the desired consistency reached.

Qeema / Keema / Kheema / Mutton Kheema / Goat Kheema / Lamb Kheema / Punjabi Kheema / Minced Goat Curry / Minced Lamb Curry / Minced Meat / Kothu Kari / Konthana Kari Thokku / Kothi Kari Thokku / Aatu Kari masala

Vote Result

Score: 10.0, Votes: 1

Sambal is a condiment used in Indonesia, Malaysia, Singapore, Sri Lanka and some parts of Southeast  Asia, usually made with variety of Chili peppers. This has got numerous varieties and varies with every region. My preparation is a fusion style Sambal / Sambol covering traditional taste. Most Indonesian sambol includes shrimp paste or dry ground shrimp and I've substituted with fresh ones. You can also use store bought sambal paste.

Okra Sambol / Shrimp Bhendi Udang / Sambal Olek / Prawn Okra Curry / Shrimp Okra Curry / Ladys finger / Indonesian / Sri lankan / Malaysian

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Score: 0.0, Votes: 0

Chettinad cuisine doesn't need much introduction... its widely popular and known for its spice indulgence in any curry. Here is a preparation with mutton / goat meat made with my special chettinad blend. This is close to my chettinad chicken except have made some additions and entire masala is pressure cooked with meat.

Mutton Curry / Mutton Chettinad / Authentic Chettinad Cuisine / Goat Meat Varuval / Mutton Kuzhambu / Lamb / Mutton Masala / Chettinad Masala

Vote Result

Score: 9.7, Votes: 6

Paya are trotters, the feet of a goat or lamb or any cattle, a rich gourmet food, consumed mostly by recuperating patients for its nourishment. This is especially famous among the muslim community, basically a mughlai dish, expensive  and widely popular among the riches(nawabs), who consume this soup  with meat and marrow cooked in exotic ayurvedic spices to get the full benefit , while the poor peasants enjoy just the soup made with bones. Well mine too is like a poor mans paya (Do not laugh) as my butcher could not give us the cut with meat. I'm happy with what I got, glad that he at least recognised the term "Paya" and courteously agreed to spare some.

Paya is not a common thing here in USA, only certain meat shops and butchers carry this meat and that too..in raw form. Trotters are goat feet, bones from the leg with rich gelatin marrow covered with meat. They are cooked in two forms, 1. first preparation is with skin on, this is the one which we get in India. Cleaning is extremely tough, they smoke the trotters or roast them over open fire to burn off the hair from the feet and hoof. Time consuming and needs extra care to do it perfectly but tastes out of this world. This process is called "Theekkarathu" in Tamil. 2. Second way is to skin the trotter and leave the bones with little meat, the ones we get here in USA, which still taste good like traditional trotters.

Paya Recipe / Aatu Kal Paaya / Paya Kuzhambu / Mutton Paya / Paya Stew / Aatu Kaal Soup / Goat Trotters / Mutton Trotters/ Bone Marrow / Kaal Kari Kuzhambu / Paya Curry / Trotters Soup / Baby Goat Paya

Coming to my preparation, the trotters which I got was full of bones with very less meat and no skin. But decided to try the traditional method to attain little robust flavour. Popped the goat trotters under broiler for few minutes to get the smoky look and flavour. Lets begin the journey to making of this poor man's paya.....

Vote Result

Score: 10.0, Votes: 10

Chicken Tikka Masala is a westernized Indian dish originating from Punjab. Succulent Tandoori Chicken cooked in creamy tomato onion cashew gravy with grilled veggies.

Restaurant Style Tikka Masala / British Tikka Masala / Tandoor Masala / Chicken Masala / Punjabi Tikka Masala

Vote Result

Score: 10.0, Votes: 1

Mutton Chops is the prime rib goat meat cutlet. This spicy recipe of our family is very versatile and can be served as an accompaniment for any main course.  

Mutton chops stew / lamb chops / Mutton gravy / Mutton chops recipe / Goat Chops / Goat Chops Gravy / Stewed Mutton Chops

Vote Result

Score: 10.0, Votes: 1

Chicken cooked with mixed peppers and chilies to make this dry semi-thick gravy.

Vote Result

Score: 7.0, Votes: 1