Kitchen Corner-Try It

   Mutton Kola Urandai- Mutton Meat Balls Mutton Kola Urundai/ Mutton Keema Balls is a delicious snack that you cannot stop munching!  Are you are, looking for delightful crispy snacks for entertaining? Why not try this local delicacy of the Madhurai and Chettinadu region in South India. It is an old-fashioned, rustic meatball that is a very versatile recipe. It is often fried and then served in a number of different ways, as a snack with a cup of tea, an appetizer, a side dish for lunch, or added to gravy to make a delicious curry. It is a customizable meal for any day of the week, and this recipe is a keeper. Mutton balls are deep-fried, bite-sized finger food, crisp on the outside and soft and juicy inside. It is so addictive! Trust me, it will be gone before you realize it. Meatballs are comfort food in many cuisines, and there are so many variations. Mutton Kola Urandai is a regional specialty.   You can find it in the menu of restaurants, local canteens in...

Hyderabadi Mutton Korma Recipe  Hyderabadi Mutton Korma is a delicious curry with velvety sauce, and tender cooked meat. It has the perfect restaurant-style gravy that you love to enjoy with bread or naan. Braised mutton is cooked, in a creamy sauce, and nuts add rich flavor and helps thickens the sauce. Hyderabadi mutton korma sauce is made of coconut, yogurt, roasted peanuts, cashew nuts, poppy seeds, and fried onions. It is finely blended and flavored with a melange of warm aromatic spice. Recreating this popular dish at home may sound complicated, but let me assure you, it is quite simple to make at home. The secret to making a luscious flavored mutton korma is the time! The longer it gets to cook and simmer, the better it’s going to taste! Its origins can be traced back to the Mughal royal kitchens and the Nizams of Hyderabad. It is a testimony of the rich culinary tradition of Deccani cuisine. Korma has always been my absolute favorite, and my mom makes this for special occas...

Karal Ularthiyathu/Mutton Liver Pepper Fry Spicy liver fry or masala tastes delicious.This recipe is liver/karal Ularthu, which is a kind of stir fry. The liver is cooked first and then stir fried with the masala.You can also make chicken or meat using the same recipe.Usually thin slices of coconut is added to the ularthu,but here I have used grated coconut.The star ingredients in this recipe is crushed chilly flakes  and pepper, which gives a nice spice kick. This goes well with rice and chapathi. Ingredients Goat liver  - 1/2 Kg Shallots- 10-15 Ginger- 2  inch thick Garlic-2-3 Grated coconut - 1/2 cup (or thinly sliced coconut- 3 tbs) Pepper powder-1/2 tsp Turmeric powder- 1/2 tsp Garam Masala - 1/2 tsp Whole red chilly-5 (or according to spice tolerance) Coriander powder- 1/2 tsp Fennel seeds- 1/2 tsp Curry leaves Coconut oil Salt to taste Cut liver into small cubes. Rub with salt and turmeric powder and wash liver pieces thoroughl...

Shami Kebab Kebabs are popular appetizers in South Asian cuisine and are made with chunks of meat or with minced meat. Shami kebab is flavor-packed meat patties made with minced mutton. It is pan fried and one of the easiest kebabs to make. Shami kebabs have the flavor of lentils too. Lentils like chana dal (yellow split peas) are cooked and ground together with the meat to bind and hold shape while making patties. It is then dipped in eggs and pan-fried. It is a party favorite with delightful with a soft melt in mouth texture and taste. Are you looking for delightful crispy snacks/appetizers for entertaining? Shami Kebab is a perfect appetizer. Kids will love this finger food, and it is fun to make. Go ahead then and give it a try. I am sure you'll love them too! The best meat to use is mutton, but you can also use beef or chicken. Recently I have been cooking the meat and lentils together in an Instant Pot. They cook together beautifully, and it is easy. Shami Kebabs are ...

Persian Mutton Roast and Saffron Dill Rice Persian Mutton Roast is a delicious and flavorful. This is not the authentic Persian dish but inspired from here . I found the advieh, Persian spice mix very flavorful and unique. Succulent and flavorful meat with exotic flavors is something that is hard to resist. It has exotic spices like cardamom, pepper, dried rose buds and saffron. But the star ingredient is pomegranate molasses.It makes the meat moist,flavorful, slightly tart and mildly sweet. You can buy this in grocery stores or make your own by boiling down pomegranate juice into a thick syrup consistency. Try this roast recipe, you will surely love it. Ingredients Mutton shoulder chops- 2 ( or 3/4 kg mutton ) Tomato puree- 1 cup Onion chopped- 1 large Garlic- 5 cloves Pomegranate molasses- 3 tbs Paprika- 1 tbs Coriander powder- 1 tbs Dry black lemon- 1 or juice of half lemon Rose water- 1 tsp Salt to taste and oil Spice mix - make into fine powder Clove- 5,ca...

Mutton Rogan Josh Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine. I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti. Recipe source: Sanjeev Kapoor Kazhana. Ingredients Mutton/Lamb- 1 kg Onions thinly sliced- 4 medium Mustard oil- 3tsp Cinnamon- 2 stick Fennel seeds- 1/3 tsp Cloves- 5-6 Black card...

Mutton Vindaloo Today's recipe is the hot and spicy Goan favorite, Vindaloo. It is lip-smacking delicious, spicy curry. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. In today's recipe, I have used mutton. It is popular among Christians, and the  Anglo-Indian community.  Most Indian restaurants have Vindaloo on their menu. This curry is even popular outside India. It has a familiar pickle sourness, and taste because of its star ingredients- vinegar and mustard. There are chilies- lots of them for a fiery look. But there is a right balance of taste and flavor. This dish has a history of its own. It was inspired by Portuguese culture but slowly adapted to Indian tastes. It is an Indianized version of popular Portuguese dish  Carne de vinha d'alhos  in which meat is marinated in wine and garlic. It is often refereed to as pickled pork or garlic pork.It was mispronounced  and became vindalho or vindaloo in Indi...

Mutton Pepper Fry Today's recipe is a dry mutton dish which can be served with chapathi, appam or rice. I love adding pepper to non-vegetarian dishes especially mutton. This dish has vibrant flavor which you will love, the earthy spices, the spicy heat of black pepper and aroma coriander leaves .The marinated mutton is first pressure cooked and then stir fried with onions and a flavorful ground masala.  Try this recipe,you will surely love it. Ingredients To Pressure cook 1)Mutton - 1 lb Turmeric powder- 1/2 tsp Ginger garlic paste- 1 tsp Pepper- 1/3 tsp Green chilly- 3 Salt to taste To stir fry Chopped Shallots- 1 cup Ginger - 2 pieces ( 1 inch thick) Garlic- 8-10 cloves Black pepper whole- 2 tsp Coriander powder- 1 1/3 tsp Coriander leaves- 1 cup (chopped) Curry leaves- 2 springs Fennel seeds- 1 1/3 tsp Cloves- 3 Cinnamon- 1 inch piece Clean and wash mutton pieces. Marinate with ingredients listed under (1) and keep aside for half an hour. Pr...

Mutton Ularthiyathu Mutton ularthiyathu/olathiyathu is a Kerala style mutton dry fry is a favorite non-vegetarian dish in central Kerala,especially among the Christians.It is cooked meat that  stir fried with aromatic spices and seasoned with roasted coconut which gives an additional crunch. It goes well with rice or pathiri Ingredients To pressure cook Mutton- 1/2 kg Ginger- 1 inch thick Garlic pods- 6-8 Green chilly-2 Onion- 1medium Chilly powder-1 tsp Coriander powder- 2 tsp Turmeric powder- 1/2 tsp salt to taste To saute Pearl onions/shallots- 1 cup Sliced coconut- 1/2 cup Finely minced ginger- 1 1/2  tbs Finely minced garlic - 1 1/2 tbs Pepper powder- 3/4 tsp Garam masala- 1 tsp of fennel seeds/perumjeerakum 3-4 cloves, cinnamon stick- 1 inch piece Curry leaves- a few Oil - 2 tbs Clean and cut mutton into cubes. Mince ginger,garlic,green chilly and onion using a mixer and keep aside. Heat pressure cooker and add one tsp of oil , add the mi...

Mutton Fry (updated pic) This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried. Ingredients    Mutton 1 1/2 lb 1) Shallots- 1 cup chopped Ginger paste- 1 1/2 tsp Garlic paste- 1 tsp Pepper powder- 3/4 tsp Garam masala- 3/4 tsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp salt to taste 2)  Onion finely chopped- 1/2 cup Thinly sliced ginger- 1 tsp Green chilly-1 Curry leaves- a few Crushed dry red chilly- 1 tsp Crushed fennel seeds- 3/4 tsp Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker...

Liver Varattiyathu Liver recipes is very popular in Kerala. I have already posted a chicken liver fry . This is a different preparation and is spicy and delicious with very less gravy.It is spicy and peppery. You can increase or decrease pepper according to taste and spice tolerance. It is a very quick recipe. All you do is pre-cook the liver with spices and finally roast it with little oil and curry leaves . Try this you will surely love it... Ingredients 1)Chicken/Mutton Liver- 1 lb Shallots sliced-  1 1/2 cup Ginger sliced- 2 inch peice Garlic- 2-3 pods Green chilly- 3-4 Turmeric  powder- 1/3 tsp cumin- a pinch (optional) Pepper powder- 1 1/3 tsp Coriander powder- 1/2 tsp Fennel powder- 1 tsp Clove powder- a pinch (you can also add just 3/4 tsp of garam masala instead of fennel and clove powder) 2)Curry leaves- two springs Sliced ginger- 1/2 tsp Coconut oil- 3 tsp salt to taste Cut liver into desired cubes. Rub...

Kerala Mutton Peralan Mutton peralan is a popular recipe in North Kerala and is mutton in a dry gravy. This is spicy and delicious mutton which is relatively easy to make  but tastes exotic.This peralan recipe was little different from the peralan recipe I had tried earlier. I found this recipe in a TV show called "Taste of Ramdan" and it looked so delicious that I decided to give it a try. I brought about a little changes to the original recipe and my family enjoyed.It is a delicious accompaniment with rice or pathiri. Ingredients 1)Mutton - 1 l/2 lb Turmeric powder- 1/2 tsp Pepper powder- 1/2 tsp Salt to taste 2) For masala Shallots crushed - 1 cup Onion finely chopped - 1 medium Ginger and garlic finely chopped - 3-4 tsp Whole red chilly- 3-4 Turmeric powder- a pinch Chilly powder- 1/2 tsp Pepper powder- 1/2 Coriander powder- 1 tsp Cumin - 1/2 tsp Fennel powder- 1/2 tsp Garam masala- 3/4 tsp Thick coconut milk- 3/4 cup 3) For Garnish Cashe...

Nadan Mutton curry Nadan mutton curry is deliciously spicy and a much-coveted dish in restaurants and eateries in Kerala. This luscious flavored mutton curry has the deep essence of Kerala cooking, with aromatic spices and coconut abundantly available in the state. If you wish for some spicy non vegetarian weekend meal, here is one to relish. This curry is magical, with few ingredients, but with great flavors. For me, it is a homey dish that my family adores. It tastes divine with Kerala parottas or with soft lacy appam, you can also serve this steamed rice, puttu, or chapati. Naadan mutton curry is easy to make. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil, and the fresh taste of curry leaves. In this recipe, I have also added mint. I love adding fried mint in my homemade mutton curry just like my mom( but it is optional). There are chilies- lots of them for a fiery look, and I prefer Kashmiri chilly, which has color and les...

Mutton Stew is a traditional breakfast recipe of Kerala and is a great accompaniment with appam, palappam and idiyappam. It is mutton and potatoes stewed in coconut milk and flavored with whole spices. This light stew may not look very appetizing but its mild flavor and taste is a delight to the palate. I have just used potatoes and mutton, but you can also add in other veggies like carrots. You can also add Vinegar,but it is optional. Ingredients Mutton- 1  lb Potato- 2 small Onion thinly sliced- 2 medium Ginger- 1 inch thick Garlic- 3-4 pods Green chilly- 7-8 Thick coconut milk- 1 cup Thin coconut milk- 2 cup Cinnamon- 1 stick Clove- 4-5 Cardamon-2 Whole pepper- 8-10 Fennel seeds- 1/2 tsp nutmeg- a pinch Mustard seeds- 1/2 tsp Curry leaves salt to taste Ghee- 1 tsp oil In a pan or a pressure cooker heat oil and add in whole garam masala ( Cinnamon, Cardamon, clove, pepper and fennel seeds) Once there is a nice aroma add in thinly sliced onions a...

Mutton Biryani Mutton Biryani is the most loved and popular dish of India. It is an exotic dish prepared and served on all festive occasions. This is more a Kerala style of mutton biryani - a rather simplified version. It is not an authentic style as different regions of Kerala have their own subtle taste preferences and their own style of making biryani- north is milder and south seems more spicier. Anyways here is a strange blend of both styles...both my parents are from two different parts of Kerala :). I have only added green chilly in this recipe, but you can add chilly powder also as per your taste preference. Ingredients Rice- 3 cups Ghee- 1 tsp Salt- to taste Water- 6 cups Cinnamon- 2 inch clove- 4-5 Star Aniseed - 2 Mutton - 1 1/2 lb Onion - 2 large Shallots- 1 cup Green Chilly- 10- 15 Ginger- 2 inch piece Garlic pods- 8-10 Turmeric powder- 1/2 tsp Pepper powder-1 tsp Poppy seed- 2 tsp Badam/ cashew nut paste- 1 tsp Tomato- 1 Lemon juice- 1 tb...

This recipe is inspired by Mutton Chukka Varuval, popular in Tamil Nadu. It is a dry roasted mutton with less spices but with a great taste. Something similar to this is the Mutton liver Ularthal common in Kerala. Mutton varuval is very tasty and a healthy way of cooking  The basic Kerala Mutton fry is something similar to this with less spices but it is deep fried in oil. Ingredients. Mutton - 1/2 Kg Onions sliced- 2 big ( shallots taste better) Ginger- 3 tsp Garlic- 2 tsp crushed chilly powder- 2 tsp + 1/2 tsp Turmeric- 1/3 tsp fennel seeds - 1 tsp coriander leaves- 3 tsp Oil - 3 tsp salt to taste Curry leaves Roast crushed chilly, turmeric and fennel seeds in a very low flame till fennel gets a good smell, but be careful not to burn them.Make it into a fine powder and marinate the mutton for an hour. Add in salt as well. Cook it till the meat is tender, preferably in pressure cooker with one cup of water.( y...