All set for Easter? Menu decided? I wanted to post a dessert recipe, a pudding recipe to be specific, as an Easter post. Couldn’t find the recipe which I was looking for, ended up with another dessert recipe, which turned out to be a disaster :(. So long story short, mutton got lucky today and here it is :)

It’s a pretty basic recipe but turned out to be nice and too easy to make. No long list of ingredients and less time too. Something which I loved about it, after my dessert experiment proving to be costly in terms of time & effort.

Since you are busy with Easter preparations, am not taking much of your time. Going straight to the recipe, but before that…

We wish you and your loved ones a Blessed Easter! May the risen Lord shower his blessings upon you and your family!

Have fun!

This is an old pic…It brings me memories of Easter celebrations back home. Thought I will share it with you :)

Here is the recipe:

1. Mutton  – 1 kg (cut into med size pieces)
2. Onion – 4, finely sliced
3. Ginger & garlic paste – 3 tsp, each
   Crushed small onion – 6
4. Red chilly powder – 1- 1 1/2 tbsp
   Turmeric powder – 3/4 tsp
   Garam masala – 1- 1 1/2 tsp
   Fennel powder (perumjeerakam podichathu) – 1/2 – 1 tsp
5. Water – 1/4-1/2 cup
6. Salt
7. Oil
   Curry leaves

Heat oil in a pressure cooker and add finely sliced onions. Saute till it becomes golden brown colour. Add ginger & garlic paste & crushed small onion & curry leaves. Fry for a few minutes. Mix the masala powders with a little oil or water and add to the curry. When the raw smell of masala is gone & oils starts appearing, add cleaned mutton pieces and salt. Mix well & saute for 5 minutes. Add water & cover and cook till the mutton is done.

If there is excess water, let it evaporate completely. Transfer the curry to a non stick pan and cook on low flame till it is roasted well. (If  your pressure cooker is non stick, you can do this process in the cooker itself.)

Serve with rice/roti/appam.

Note: I used Kashmiri chilly powder & coconut oil.

Recipe source: Lakshmi Nair, Magic Oven, Kairali Tv

Also check out the party menu here.

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Sometimes when you see certain recipes, you get this sudden urge to try it out and taste it right? Especially when its a dish that can rekindle the tastes of the home cooked food and bring back many good memories associated with your good old days.

I made this dish out of that sudden urge :) Originally this is a chicken recipe, but I had only mutton with me at that time & since I wanted to taste it so badly, it became a mutton roast. Anyways now am happy that I made it, because one of my readers Elizabeth very recently asked for a sadya style chicken recipe. Usually for Syrian Christian weddings, if the wedding feast is a course style, chicken roast is a must. Though I dont like chicken much, I enjoy that particular chicken preparation (my mouth is watering while am writing this ;) ) very much. It usually has a very dark brown colour and most of the time coconut oil will be oozing out from the chicken pieces, who cares ;)

I got this recipe from a TV cookery show and they called it as a kuttanadan chicken roast, so to suit our situation it is converted into kuttanadan mutton roast. However, a few days back I tried the recipe with chicken and since I had Elizabeth’s request in mind, I made some modification in the original recipe, to find out whether this chicken roast will be similar to the sadya style chicken. I should say though the curry tasted real good, though I couldn’t get that particular taste, hhmmm there must be some secret ingredient. I’ve bookmarked similar chicken recipe..anyways for the time being we will be happy with this :)

Also, Veena of Curryworld passed me the following awards. I think awards always lift your spirits high, at least in my case. Veena, thanks a ton dear for passing on these awards.

I would like to pass this to the following bloggers:

Mona, Rachel, Seena, Farida, Divya, Shab, Divz, Emi (for you to start blogging again), Mini, and also for all other fellow bloggers. Hope this lifts your spirits too :)

Here is the recipe for kuttanadan mutton roast. Please refer notes & chicken preparation, if you are planning to make chicken instead of mutton.

1. Mutton – 1/2kg
2. Grated coconut – 1 cup
   Red chilli – 4-5, whole
   Coriander powder – 2 tbsp
   Turmeric powder – 1/2 tsp
   Black peppercorns – 1/2 tsp, optional
   Curryleaves
3. Crushed ginger & garlic – 1 tbsp each
4. Onion – 2 big, sliced finely
5. Tomato – 2, sliced finely
6. Coconut oil
7. Salt

For Garnishing

1. Thengakothu(bite size coconut pieces)- 1/4 – 1/2 cup
   Mustard seeds – 1/2 tsp
   Red chilli – 2
   Curry leaves

Heat oil in a pan & add grated coconut. Once the colour starts changing add red chilli, coriander powder, turmeric powder, pepper corns & curry leaves. Fry this till the coconut becomes golden brown colour. Let it cool. Grind the cooled coconut mixture into a smooth paste. Add 1-2 tbsp of water to this paste & keep it aside.

Heat Oil in a pan & add crushed ginger & garlic. Fry it for a few minutes. Add onion. When the onion becomes pale golden colour, add tomato. When tomato is cooked add the ground paste. Mix well. Add mutton pieces and salt. Combine well & saute for 5 minutes. Add 1/2 cup water & cook till the mutton is done.

Garnishing: Heat oil in a pan 7 splutter mustard, add thengakothu, red chilli & curry leaves. Fry for a few minutes & pour it over the mutton curry. Serve hot with rice, chappathi, appam etc;

For Chicken preparation:

Marinate chicken (1/2 kg) pieces with 2 tsp of kashmiri chilli powder, 1/4 tsp of turmeric powder & salt. keep it for half an hour. Shallow fry the marinated chicken pieces and continue cooking in the same method of mutton roast.

Notes: Marinating & frying chicken piece is optional. The original chicken recipe as shown in the TV, doesn’t have this process. If you are marinating & frying the chicken pieces, reduce the amount of whole red chilli while frying coconut and also adjust the qty of salt accordingly.

Source: Kairali TV

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A recipe from Sanjeev Kapoor’s Khana Khazana. It has a typical kerala flavour and it goes well with pathiri, kerala porotta etc; This is a great dish to prepare during Eid time.

Eid Mubarak to all my readers.

1. Mutton – 800 gm
2. Onion medium – 2
3. Chopped ginger-  2 tblspoon
   Garlic – 12-15 cloves
   Green chilly – 3-4
4. Tomato medium -  3
5. Oil – ½ cup
6. Jeera – 1tsp
   Coriander – 1 tblspoon
   Red chilli – 4-5
   Fenugreek – ½ tsp
   Cinnamon 1 inch – 2 pieces
   Cardamom- 4-6
   Cloves – 6-8
   Bayleaves – 2
7. Coconut -¾ cup
8. Poppy seeds – 2 tblsp
   Pepper – 10-12
9. Mustard
   Curry leaves
10. Turmeric – 1 tsp
    Chilly powder – ½ tsp
    Salt

Grind ginger, garlic & greenchilly. Heat oil in a pan & add jeera, coriander, redchilly, fenugreek,cinnamon,cardamom, cloves,bay leaves. Stir for 30 seconds & add coconut, poppy seeds, pepper. Once coconut becomes golden brown, switch off. Grind this mix into a thick paste.

Heat oil & splutter mustard, curry leaves. Add onion, when it becomes golden brown add, ginger, garlic & chilly paste. Mix well.Add mutton & stir continuously for 10 min on high flame.Add turmeric, chilly powder , salt & tomato. Cook till the oil separates.Add 4 cups of water & boil. Cook till the mutton is done.Add masala paste. Cook for 10 more minutes, till the gravy becomes thick.

Other mutton recipes:

Other recipes of Sanjeev Kapoor:

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1. Mutton – 1kg cubes
   For Marination
2. Ginger – 1 tablespoon
   Garlic – 1 tablespoon
   Green chilli – 1 teaspoon
   Curry leaves
   Salt – accordingly
   For Masala
3. Large onion – 2 sliced
   Ginger – 1tablespoon
   Chilli powder – 1 tablespoon
   Coriander powder – 1 1/2 tablespoon
   Turmeric powder – 1 teaspoon
   Garam masala/Meat masala – 2 teaspoon
4. Whole Masala
   Clove – 2-3
   Cardamom – 3-4
   Cinnamon – 1 piece
5. Tomato – 3
   Salt & Oil – accordingly
   Curry leaves

Marinate the mutton pieces with number 2 ingredients & keep for half an hour. Heat oil in a pan & splutter whole masala.Add sliced onion & saute it. Add ginger & stir. When it turns brown, add Masala powders & stir. Add marinated mutton & curry leaves. Mix well. Add required water & cook for almost 1 hour or until the mutton becomes tender. Add tomato & cook for another 10 – 15 minutes till it becomes dry.

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1. Mutton – 1/2 kg
2. Green chilli – 4
   Ginger – 1 tablespoon, chopped
   Garlic – 1 tablespoon, 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 – 1 cup
11. Salt & Oil – accordingly
12. Curry leaves

Pressure 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.

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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.

Other mutton recipes:

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1. Mutton – 1/2 kg
2. Onion – 2
3. Green chilly – 10
   Garlic – 5 cloves
   Ginger – 1 medium piece
4. Cinnamon – 1 piece
   Cloves – 4
   Cardamom – 4
   Aniseed – 1 teaspoon
5. Poppy seed – 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, poppy seed, whole masala & masala powders for 10 – 15 minutes. Grind this & make a paste. Pressure cook mutton pieces with the paste, half cup water, salt & 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

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