Marias Menu

1. Mutton - 1/2 kg
2. Green chilli - 4
   Ginger – 1tablespoon chopped
   Garlic - 1tablespoon chopped
3. Cardamom - 3-4
   Cinnamon - 1 piece
   Clove - 3
   Pepper - 5-6
4. Turmeric powder - 1/2 teaspoon
   Garam masala - 1/2 teaspoon
   Cornflour - 1-2 tablespoon
5. Large onion - 2
6. Tomato – 1-2
7. Potato - 1 (cut into cubes)
8. Carrot – 1 (cut into cubes)
9. Thick Coconut milk - 2 cups
10. Mutton stock - 1cup
11. Salt & Oil - accordingly Curry leavesPressure cook the mutton pieces with whole masalas, salt , and carrot. Fry the potato pieces and keep aside.Heat oil in a pan. Add ginger, garlic & green chillies & saute it.Add sliced onion & stir until it becomes soft.Add turmeric powder. Add the cooked mutton pieces along with carrot & potato & stir. Add the tomato pieces & stir.Add garam masala & salt. Add the mutton stock & let it boil.Add coconut milk with cornflour paste. Boil it for 5 - 10 minutes & garnish with curry leaves.

Try out this recipe if you want to relish the taste of kerala food. This will definitely bring you the nostalgic memories of home cooked food.

1. Mutton - 1/2 kg
2. Onion - 2 medium
   Crushed ginger & garlic - 1 tablespoon each
3. Chilli powder - 1 tablesppon
   Coriander powder - 1 tablespoon
   Turmeric powder - 1/2 teaspoon
   Garam Masala - 1 teaspoon
4. Curry leaves
5. Coconut Milk - 1 cup medium & 1 cup thick coconut milk
6. Coconut oil
7. Small onion - 4
8. Salt

For Masala

1. Scraped coconut - 1/2 - 1 cup
   Black pepper - 1 teaspoon
   Coriander - 1 teaspoon
   Caradamom - 4
   Cloves - 4
   Cinnamom - 1 medium stick
   Red chilli - 2
   White pepper - 1/2 teaspoon (optional)

Heat oil in a pan & add all the masala ingredients. When the coconut becomes golden brown remove from fire. Grind these masala ingredients & keep aside.Heat oil in another pan. Saute onion, ginger & garlic. When onion becomes soft add all masala powders & stir for 5 minutes. Add curry leaves. Add medium thick coconut milk.
When it starts boiling add mutton pieces. When mutton pieces are cooked well add the grounded masala & mix well. Add thick coconut milk & keep for 5 more minutes.
Heat oil in a pan & splutter mustard seeds. Add small onion & curry leaves. When onion becomes brown pour it over mutton curry. Serve hot with Pathiri, chappathi or rice.

Source:My own

1. Mutton - 1/2 kg
2. Onion - 2
3. Greenchilli - 10 Garlic - 5 cloves Ginger - 1 medium peiece
4. Cinnamon - 1 peiece Cloves - 4 Cardamom - 4 Aniseed - 1 teaspoon
5. Couscous - 1 tablespoon
6. Pepper - 1 teaspoon
7. Coriander powder - 1 tablespoon Turmeric powder - 1/2 teaspoon
8. Cashew nuts - 25gm ( soak in water ) Coriander leaves - for garnishing
9. Thick coconut milk - 1 1/2 cup
10. Vinegar - 1 teaspoon Oil - 3 tablespoon Salt - to taste

Heat oil in a pan. Saute onion, green chilli, ginger, garlic, couscous, whole masala & masala powders for 10 - 15 minutes. Grind this & make a paste. Pressure cook mutton pieces with the paste, half cup water & vinegar. Mix cashew paste in coconut milk. When mutton is cooked & gravy becomes thick add coconut milk & cook for 5 more minutes. Garnish with coriander leaves.

Source:Lakshmi Nair