Category: Mutton – Meat Recipes

mutton meal

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mutton curry

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Mutton Chukka Rice

mutton chukka rice

 


 

Ingredients

Boneless Mutton-500gms

Salt to taste

Oil

For the Tempering / Tadka:

Fennel seeds-1tbsp

Curry leaves-3 sprig

Red Chillies-4

Ginger flakes-2tbsp

Garlic chopped-2 tbsp

 For the Sauté:

Shallots-250gm

Garlic paste-1/2 tsp.

Ginger paste-1/2 tsp

Tomatoes- 2 small(make it puree)

Turmeric – 1/2tsp

 Spices Used for the grinding

Cumin seeds-11/2 tbsp

Red Chillies-5

Coriander seeds-2tbsp

Garam masala(cloves, cinnamon, cardomom)-1/2 tsp

Garnishing-optional

Fresh Coriander – 1/3 bunches


Preparation method

  1. Heat oil in a pan, add cloves, cinnamon, cardamom and spices.
  2. Roast it and make a fine powder.Keep it aside.
  3. Heat oil in a cooker, add fennel seeds, curry leaves, and red chillies.
  4. Add ginger garlic flakes and crushed shallots, saute it .
  5. Add ginger garlic paste and cook it.
  6. Add tomato puree and the grounded spices with the salt.
  7. Cook it for few mins in a  medium flame.
  8. When the oil floats at the top, add the mutton pieces and mix it well
  9. Cover it and cook it for 3-4 whistles.
  10. Open the lid ,transfer the curry into pan and cook it for 10 mins, and make it dry.
  11. Add cooked rice and mix it well.
  12. Garnish with fresh coriander and serve it hot with raita and papad.

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Mutton Recipes – Mutton Chukka – Chettinad Mutton Curry

mutton chukka

 

Chettinad Mutton Chukka Recipe – Origin

Mutton Recipes – Mutton Chukka – chukka is prepared using South Indian Chettinad style. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations – chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spicest most aromatic cuisine.

Chettinad Mutton Chukka Recipe – Spices and cooking method

Mutton Recipes – Mutton Chukka – The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton. I have done four types of dishes, chukka with bone and chukka with boneless,chukka biryani, chukka curry with potatoes and chicken. you can watch these recipe videos in my site.This is my version of cooking, in the first part mutton pieces cooked with fennel, curry leaves, red chillies, onion tomato, ginger garlic gravy. Then the dry roasted spices powdered, added to the mutton and pressure cooked. The second part of the recipe includes the curry cooked in the slow process till the gravy is thick. it makes the mutton very juicy, tender and well coated with spices.The texture and taste of the recipe is great.

Chettinad Mutton Chukka Recipe- Nutritional health benefits

Mutton Recipes – Mutton Chukka – Mutton is low in Sodium. It is also a good source of Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Protein, Riboflavin, Vitamin B12 and Selenium.This food is very high in Cholesterol.B12 which is essential for the body’s metabolic reactions.Lamb is also nature’s best source for an amino acid called carnitine,which is needed to generate energy from fatty acids. Mutton is very healthy food when it is compared to other meats.Onion, tomato ,ginger,garlic, peppercorns, cumin, curry leaves have more medicinal properties and good for health.

Chettinad Mutton Chukka Recipe – Serving method

Mutton Recipes – Mutton Chukka – is perfect dish either for lunch or dinner. Mutton Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, roti, naan, paratha, phulka, idli or dosa. Mutton Chukka is must try dish that anyone can do and love it. Delicious recipe.

 


Ingredients

Mutton- 1kg
Garlic cloves-5
Ginger small piece-1
Shallots-15
Tomato -3 small
Turmeric-1/2 tsp
Fennel seeds-1/2 tbsp
Red Chillies-3
Salt to taste
Oil
Fresh Curry Leaves-4 Sprig

For the Grinding

Cumin seeds-1tbsp
Coriander seeds-1/2 tbsp
Red Chillies-4
Curry Leaves-1 sprig
Cinnamon-2
Cloves-4
Cardamom-2


Preparation method

  1. Dry roast all the spices for grinding and make a fine curry powder.
  2. Heat oil in a pressure cooker, add fennel seeds, curry leaves and red chillies.
  3. Add chopped ginger, garlic pieces and fry it.
  4. Add crushed shallots,cook it untill it turns to golden brown.
  5. Add salt,turmeric, ginger garlic paste,tomato puree and allow it to boil for few mins.
  6. Add the mutton pieces and mix it with the masala cook for few mins.
  7. When the oil separates, floats on the top and the gravy is thick,add the prepared curry powder and mix it well.
  8. Cover it and pressure cook for 3 whistles in a slow flame.
  9. Transfer the gravy into the pan, cook it uncover till it gets thicken.
  10. Garnish it with coriander leaves.Serve it hot with rice /roti.

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Mutton Biryani – Quick Mutton Biryani South Indian Style – Electric Cooker Method

mutton Briyani

 

Mutton Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Mutton Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 15 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani. The slow cooking process helps rice to blend with meat and the flavor of spices.

Mutton Biryani – is my version of cooking south indian style using electric cooker method. In mutton biryani, mutton pieces pressure cooked in onion tomato gravy with all aromatic spices and yogurt. Then curry is cooked with rice in electric cooker.This method is very simple and quick method, but delicious in taste.

Mutton Biryani – Mutton is low in Sodium. It is also a good source of Niacin, Iron, Phosphorus, Zinc and Copper, and a very good source of Protein, Riboflavin, Vitamin B12 and Selenium.This food is very high in Cholesterol. B12 which is essential for the body’s metabolic reactions.Lamb is also nature’s best source for an amino acid called carnitine,which is needed to generate energy from fatty acids. Mutton is very healthy food when it is compared to other meats.

Mutton biryani is the perfect dish for family gatherings and parties. Mutton Biryani can be served as the main course either for lunch or dinner. Raita, dhai chutney, korma, brinjal curry, egg and salad are served with mutton biryani as a side dish. This is an excellent dish that anyone can love it. Try it and enjoy.


Ingredients:

Mutton-1/2 kg

Basmati Rice-1/2 Kg

Salt to taste

Oil/Ghee

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

Spices:

Briyani powder:2 tbsp

Turmeric-1/4 tsp

 For the Sauté:

Onions-2 medium

Green chillies-4 medium

Garlic-6 cloves

Ginger flakes-1tbsp

Tomatoes- 2 medium (make it puree)

Ginger garlic paste-2tsp

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches

Lemon-1


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely for 2 to 3 mins. keep it aside.(optional)
  2. Heat ghee/oil in a pressure cooker; add cloves, cinnamon,aniseed, cardamom and bay leaves.
  3. Add chopped onions,ginger,garlic and sauté it
  4. Add crushed green chillies, coriander, mint leaves and cook it for few mins.
  5. Add ginger garlic paste and stir it well.
  6. Add tomato puree, turmeric powder, biryani powder and the salt, cook it for 7 mins.
  7. When the oil floats on the top and the gravy is thick, add the mutton pieces and mix it well.
  8. Pressure cook it for 3 whistles.
  9. Add the basmati rice  in the electric cooker, add the mutton curry and the water (Water ratio 1:2- including the mixture prepared).
  10. Add lemon juice,  chopped coriander, mint leaves and stir it well.
  11. Serve it hot with raita, egg, salad or korma.

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