MUTTON GRAVY/ MUTTON KULAMBU/ LAMB GRAVY

Hi everyone..😊

last week was really hectic for me.. with guests and kids ptm....😌..

so I was not able to post any recipe... actually this was suppose to be posted first..then I ended up with chocolate cake.. and lunch box ideas...
anyway coming back to mutton gravy /mutton kulambu.... actually at home I rarely cook mutton.. and my recipe is a tried and tested one( mix of a few of my disaster recipe..ofcoure I did improvised a lot.... so don't worry)

I cook chicken often..but when it comes to mutton...  I some how feel the flavor is different even when  I tried with same masala.. so it got me thinking.. so I ended up in this recipe..
actually I wanted to make mutton soup too.. so I tweaked this recipe a little and yes I made the soup and gravy too...

I am sure this is a easy recipe not much with any difficulty.. beware its not any traditional recipe from my mom or aunty..so if you are expecting a traditional one...don't worry I will get back with that one soon...😊

As I said its a simple recipe I am just using grinded coconut with fennel seeds/sauf/sombu..
I always grind coconut with sauf not with anything else.. because the coconut and fennel seeds/sauf are my favourite combination.. this recipe hardly takes 40mins..including the cooking of lamb..
now like I said I used this recipe for soup also.. so I am not marinating the lamb..i cook them with onion and tomato...
so lets get started with tasty mutton kulambu/mutton gravy/ lamb gravy..

do check out my notes at the end for more tips..😊

MUTTON GRAVY/LAMB GRAVY/ MUTTON KULAMBU
( with soup)

preparation time   -  10 mins
cooking time         - 35 mins
total time               - 45 mins



INGREDIENTS:

• Lamb/mutton                                  -  500gms
• onion                                              - 3 medium size
• tomato                                            -2 medium size
• coriander leaves                             - to garnish
• curry leaves                                   - 5-10 leaves
• ginger garlic paste                         - 2tsp
• chilli powder                                  - 1 tsp
• coriander powder                           - 1.5 tsp
• haldi/turmeric powder                    - 1 tsp
• black pepper (crushed )                  -1tbsp
• sauf/fennel seeds/sombu                 -2tbsp
• rai/kadugu                                       - 1tsp
• oil                                                   - 4 tbsp.
• salt                                                  - as required
• coconut                                           - 3/4 cup grated

MUTTON KULAMBU/MUTTON GRAVY  RECIPE:

1.first wash the mutton for 4-5 times until the water comes out clean.

2.now chop the onion and tomato into fine pieces.

3. as I going to make the soup, I will boil the mutton with some onion,tomato,haldi,salt and freshly crushed pepper ( adding pepper in making soup is really good for health, so instead of chilli use pepper when boiling mutton.)

4. heat some oil in the pressure cooker..add 1 finely chopped onion to the oil..saute them until the colour changes

5. now when the colour changes add 1 finely chopped tomato to it.

6. when the tomato becomes mushy/soft add ginger garlic paste ,crushed pepper ,salt and haldi

7.when you have sauted the entire mixture for about 2 mins add the washed mutton /lamb pieces.

now saute the mutton pieces till the entire masala is coated on the mutton..

8. once the mutton is nicely coated with the masala add 2-3 cups of water to it. depending upon your requirement for soup..i added 2 cups of water to it as I need 1-1.5 cups of soup.
after adding water you can add little chopped coriander leaves to it, as it increase the flavor of the soup..this is totally optional..

9.now pressure cook the mixture for 3-4 whistles and reduce the flame to sim/low for another 15- 20 mins for the mutton to cook. by the time mutton is cooking grind grated coconut and sauf/fennel seeds into a fine paste and keep it ready.

10 now once the pressure settles open the cooker and just filter the soup and serve it with some garnished coriander leaves or even without it.

11.now once you remove the required amount of soup we can use the rest of the water for gravy also.

12. now heat some oil in the kadai/pan . add mustard seeds, curry leaves to it( you can add 1 tsp of fennel seeds also to it).. after it splatters add remaining 2 chopped onions to it.

13.once the onion turns colour add tomato to it.

14.now saute the tomato till it turns mushy.. once it turns mushy add chilli powder,coriander powder and turmeric powder to it.

saute the masala on low flame till oil starts separating from it. once the masala  starts separating oil add the pressure cooked mutton into it.

15. let the mixture boil for 5- 10 mins.. after that add the grinded mixture of coconut and fennel seeds to it..

16. now after adding the grinded coconut.. add more water if you feel the gravy is too thick.. let the gravy boil for another 10 mins in medium flame.. I always add boiled egg to any non veg gravy at the time of boiling  and the white part of the boiled egg  absorbs the masala fro the gravy and it turns out to be the perfect side dish for the gravy

17. once the gravy turns into the desired consistency switch off the flame and transfer the contents in to a serving bowl and garnish with coriander leaves..

oh don't forget to see my yummy boil eggs in the gravy..

TIPS:

1.the cook time of the mutton/lamb differs  always..so after opening the pressure cooker if you feel its not cooked cook for another 5 more mins..keep in mind the mutton is again going to be cooked in the gravy for another 15 mins..

2.since I am making soup also with the gravy I am pressure cooking the mutton/lamb pieces with onion and tomato..this enhances the flavor of the soup.. also when making soup add crushed black pepper avoid green chilli.. as black pepper is very good than the green chilli especially in soup..

3. the amount of oil can be reduced if you like as when u cook the mutton/lamb pieces it will also produce kind of oily secretion because of the mutton/lamb fat..

4. always saute the masala in low flame ,as high flame will burn the masala and that will spoil the taste..

5.if you want you can add more ginger garlic paste when sauting the masala if you like the flavor it gives..

6. after adding the grinded coconut don't let the gravy boil too much..as it will become very thick also the flavor will change..so after adding coconut don't cook more than 5- 10 mins..

7.here comes  my favourite part....😊
  you have to try adding boiled egg while making chicken or mutton gravy..let it sit in the gravy for 30 mins or so.. then that's the best ever boiled egg preparation you would have tasted...yummmyyyyy.. this is one of my husbands favourite..

so guys do try this simple, easy mutton kulambu/ lamb gravy and do let me know how it turned out..
oh don't forget to visit my facebook page.. cookwithindu..

I will be back again with another interesting recipe soon..until then its me signing off..tata👋









 

soya chunks biryani...lunch box ideas

Hi friends..

today I am going to post another easy one pot recipe for kids lunch box recipe..
I am trying to keep the biryani recipe very simple as these ideas are for packing lunch box in the early morning.. so no grinding any spices..no coconut milk..not much spices.. as too much spices will make it very heavy for a lunch box especially kids.. so as I mentioned in my peas pulao..if you want you can add coconut milk and all other optional ingredients mentioned..
I avoid using coriander leaves and mint( pudhina leaves) together as one spoils the taste and flavor of other..so all my easy pulao have just pudhina leaves..
as you can see my pudhina are dried ones.. unless I make a green chutney I don't use much pudhina.. so I always wash and sun dry the pudhina leaves completely and store in a box and use it in my pulao and biryani...
I am making this biryani with soya chunks.. soya is very healthy and filling for kids..its rich in protein..i still remember when I made this first time my son thought it was chicken biryani...( he was 4yrs then... 😂...now my daughter thinks its chicken biryani...)

so I am sure this less spicy soya biryani will be a favourite for everyone...
do check my notes at the end ..
so lets get started..

SOYA CHUNKS BIRYANI

preparation time         -  10 mins
cooking time               -  20 mins
total time                    -  30 mins

1 cup of basumati rice will serve 2-3 people..

INGREDIENTS

basumati rice             - 1 cup
soya chunks                - 3/4 cup
onion                           - 2 medium size
tomato                         - 2 medium size
salt                              - as needed
Everest chicken masala - 1.5tbsp( this a masala powder I use for all biryani.its completely vegetarian)
haldi/turmeric              - 1/2 tsp
coriander powder
( dhaniya powder)       - 1 tsp
Ghee                           -4-5 tbsp
ginger garlic paste      - 1 tbsp.
pudhina leaves(mint)  - 15- 20
( these are the items we use while making biryani for flavor)
mace                           -1 medium
cloves                         - 5-6 nos
bay leaf                      - 1 medium
water                         - 2 cups( for biryani)
water                          - 2.5 cups for cooking soya chunks
elachi                         - 1 (optional)
black stone flower     -1 (optional)

the items mentioned in optional are purely optional as I have not used them since my kids don't like too much flavor..just use cloves,mace,bay leaf and pudina.. it will be more than enough.

Recipe:

1. first soak the basumati rice for about 30 mins.wash for 2-3 times and soak it in a clean water for 30 mins..

2.now we have to cook the soya chunks according to the instructions on the box..
I am going to explain how I cook the chunks..
first of all boil 2.5 cups of water in a vessel..when it starts to boil add a pinch of salt and add the soya chunks.. let it boil for 5-7 mins..( for soya chunks..if its mini soya chunks use 5 mins) or little more until it becomes soft..

3. now once its boiled strain the extra water and let it come to room temperature..

4. chop the onion length wise like we do for biryani. chop the tomato into fine pieces.

5. now use a pressure cooker for the biryani,you can use a big non stick pan also but I would prefer a pressure cooker as in 5 mins of pressure cooking the biryani will be done.

6. now add ghee to the pressure cooker and when it gets heated  add cloves,bay leaf,mace..saute for a brief minute..when you get a flavour of all these things add the onion and saute in a low flame till the colour changes.

7. now once the colour changes add the finely chopped tomato and the salt.. saute on medium flame..
once the tomato turns mushy add the Everest chicken masala,corriander powder,haldi and ginger garlic paste.. and saute for another 5 mins or till the oil starts separating..( check notes for the masala powder)

8. now we have to add the soya chunks to the mixture..but before adding the chunks make sure the water from the chunks are completely drained.. by now the chunks will be in room temperature.. so with your hands completely seequze the extra water from the chunks.. once you are sure there is now water in the chunks add them to the masala mixture in the pressure cooker..
( refer notes for adding soya chunks..)

9.now saute the chunks until the entire mixture looks like totally coated to the soya chunks.. this may take around 5 mins.. until then saute the soya chunks in medium flame..

10. once you are sure the entire contents look like they are completely mixed.. add 2 cups of water to the mixture and let it start to boil..

11. once the mixture comes to boil add the soaked basumathi rice and pudhina leaves..
( refer notes to check for salt).. at this point once you finished adding everything check if the salt is appropriate else add salt accordingly..

12. now close the lid of the pressure cooker and when the steam comes add the whistle or weight and keep it in sim for 5-7mins..

13. after 5-7 mins switch off the stove ..once the steam releases completely open the pressure cooker and transfer the soya biryani to a vessel immidietly..
( refer notes..)

now when the soya biryani comes to warm temperature , you can pack it in the lunch box..

Notes:

1.always soak the rice for a minimum of 15- 30 mins..
2.refer the box for cooking the soya chunks..usually for a big chunks 5-7 mins will be more than enough.once you finish boiling immidietly strain the soya chunks.
3.before adding the chunks to the masala mixture, squeeze the water from the chunks using your hands. if there is water present in the chunks then that might increase the water content we are adding to the biryani.. this may result in too much water..so when the chunks come to room temperature squeeze the extra water.
4.i am using Everest chiken masala for all my instant biryani.. its a completely vegetarian masala.. I really like the flavor it is giving then any other masala used..anyway if you feel the masala is less spicy you can add 1tsp of chilli powder along with Everest chicken masala.
5.coconut milk can be used instead of water, but again the idea of this recipe is a one pot recipe so to keep it simple on a early morning I am using water. if you want to use coconut milk just replace water with 2 cups of coconut milk
6.all the optional items can be added provided you like the flavor.( like elachi,black stone flower and nutmeg etc..)
7.for 1 cup I would say just 5 mins on a low flame with the weight on the pressure cooker is enough.
once the steam settles,open the cooker immediately and transfer the contents .
this is a common mistake made by many of us..leaving the pulao or biryani for a longer time..if you leave the pulao for a longer time the rice will be over cooked and the pulao will be soggy..
so once the steam settles( maybe 5 mins) open the pressure cooker and transfer to a serving bowl..
8.always while packing for a lunch box wait till the pulao or biryani comes to a room temperature.. because if you close the lid when the pulao is hot , the vapours turn into water and it will spoil the taste.. also I would suggest don't fill the tiffin box and let it cool and close the lid, again the rice may not be tasty..so let it come to warm temperature in the serving bowl then transfer to the tiffin box..

I have  packed the lunch box with cucumber and strawberry..

I am sure this is a easy one pot recipe for a lunch box.. soya makes the biryani more healthy..
so guys get ..set...go....
do try this recipe and let me know how it turned out..

I will be back with more recipes...until then bye..tata👋

 

peas pulao..lunch box ideas

Hi friends ..

I am back with another easy and healthy lunch box ideas..
This is a non spicy and filling pulao for kids lunch box.
this will hardly take 30mins to cook..and you can pack the lunch box of pulao with some pappad..salad etc..I am using only onion in this recipe as the colour will be just white ..the onion too will not be seen at the end product..and you will just have a feel of the flavor.
I am using water but that can be replaced with coconut milk if you like..but for a hectic morning go with water and still it tastes really yummy..
This recipe is specially for my nephew,who does not like onion or tomato.. so I am sure he will be loving it😍..
do check out my notes at the end..so lets get started..

easy and healthy peas pulao for lunch box...

PEAS PULAO

preparation time         -  10 mins
cooking time               -  15 mins
total time                    -  25mins

1 cup of basumati rice will serve 2-3 people..

INGREDIENTS

basumati rice             - 1 cup
fresh peas                    - 3/4 cup
onion                           - 2 medium size
salt                              - as needed
green chilli                 - 1 small
Ghee                           -4-5 tbsp
ginger garlic paste      - 1 tbsp.
pudhina leaves(mint)  - 15- 20
( these are the items we use while making biryani for flavor)
mace                           -1 medium
cloves                         - 5-6 nos
bay leaf                      - 1 medium
water                         - 1.75 cups  or 1 and 3/4 cups
elachi                         - 1 (optional)
black stone flower     -1 (optional)

the items mentioned in optional are purely optional as I have not used them since my kids don't like too much flavor..just use cloves,mace,bay leaf and pudina.. it will be more than enough.

Recipe:

1. first soak the basumati rice for about 30 mins.wash for 2-3 times and soak it in a clean water for 30 mins..
2. I am using fresh green peas.. if you are using frozen peas do thaw them for 30 mins.
3. chop the onion length wise like we do for biryani. slit the green chilli on the sides..

4. now use a pressure cooker for the pulao,you can use a big non stick pan also but I would prefer a pressure cooker as in 5 mins of pressure cooking the pulao will be done.

5.now add ghee to the pressure cooker and when it gets heated  add cloves,bay leaf,mace..saute for a brief minute..when you get a flavour of all these things add the onion and green chilli in a low flame.

6.now saute the onion and green chilli till they turn to slight brown colour..now add the ginger garlic paste,salt and peas to the mixture..cook the entire thing in a medium flame...

7.cook until the raw smell of the ginger garlic paste diminishes.. now by this time the peas will also be cooked.

8.now when the ghee starts separating add the water.. always for 1 cup of rice add 1 and a 3/4 cup of water..in the pressure cooker the pulao will get nicely cooked with this much amount of water..
add the water and let it come to a boil..

9.when the entire content starts to boil,add the washed and soaked basumati rice..and pudhina leaves..

10.i have dried pudhina leaves..if you have fresh ones also you can add.

11. now close the lid of the pressure cooker and when the steam comes put the weight/whistle.and keep the flame to complete sim..let the pressure cooker stay on complete sim with the weight for exactly 5 mins..now after 5 mins switch of the stove..let it stay on the cooker till the steam releases and open the cooker and transfer the contents immidietly to a serving bowl
(check notes)

12.now our peas pulao is ready to be packed.. always let it come to room temperature before packing in the lunch box.

I have packed the lunch box with peas pulao,cucumber salad and pappad...

This a really easy recipe which even small kids would love it..

Notes:

1. always soak the basumathi rice as it will require less time to cook..i would suggest wash it for 2 -3 times then just soak it will little water..a minimum of 15 mins soaking is necessary..so if you are making for a morning lunch box..soak it first before starting the chopping.

2.i am using just 1 green chilli for less spicy pulao..according to your taste you can increase it.Salt also I am using a bit less if you want you can taste after adding rice and before closing the cooker lid and add more if you feel so..

3.coconut milk can be used instead of water, but again the idea of this recipe is a one pot recipe so to keep it simple on a early morning I am using water. if you want to use coconut milk just replace water with 1.75 cups of coconut milk.

4.all the optional items can be added provided you like the flavor.( like elachi,black stone flower and nutmeg etc..)

5.now add the rice only when the water comes to boil, so the rice will strt to cook immediately..this step will make sure the basmati rice doesn't break and you can actually get a long grain pulao.

6.for 1 cup I would say just 5 mins on a low flame with the weight on the pressure cooker is enough.
once the steam settles,open the cooker immediately and transfer the contents .
this is a common mistake made by many of us..leaving the pulao or biryani for a longer time..if you leave the pulao for a longer time the rice will be over cooked and the pulao will be soggy..
so once the steam settles( maybe 5 mins) open the pressure cooker and transfer to a serving bowl..

7.always while packing for a lunch box wait till the pulao or biryani comes to a room temperature.. because if you close the lid when the pulao is hot , the vapours turn into water and it will spoil the taste.. also I would suggest don't fill the tiffin box and let it cool and close the lid, again the rice may not be tasty..so let it come to warm temperature in the serving bowl then transfer to the tiffin box..

guess that's all it.. do try this simple peas pulao..I am sure kids will love it..
do let me know how it turned out..
I will be back again with some interesting recipe..until then tata👋






 

Tasty and healthy kelvaragu roti/ragi roti /finger millet roti

Hi friends...
today I am going to post the recipe of a healthy and nutritious kelvaragu roti.
kelvaragu(ragi) is nothing but finger millet.. kelvaragu is known as nachini in hindi.
this is one of my favourite of all the millet foods... this is a very tasty and health breakfast or anytime snack..i used to make this for many years..yet somehow I was not satisfied with the taste or texture.. the texture used to turn into a hard or somewhat rough one.. atlast I decided to do some hardwork..huh...it worked...now I have made a soft and yummy ragi roti..
Ok the secret is I grinded the ragi( nachini) myself..instead of store brought ragi flour..
I am not completely against store bought flour.. yet my hardwork  got paid with the taste and texture..
so friends if you have easy access to grinding mill/chakki do buy the whole ragi and grind it..but incase if you are not having access to grinding mill go with store bought flour..
ragi is a very healthy alternative for diabetic people and also to health conscious people..
my husband usually doesn't like ragi roti..but this time to my surprise my husband and even my kids loved it...this is a spicy roti ..so no need of any side dish...but I love to have it with jaggery....my mom makes it often and we all have it with jaggery..
so lets get started..

RAGI/KELVARAGU/NACHINI ROTI

preparation time 10 mins
cooking time       20 mins
total time             30 mins

2 cups of flour  makes  5-6 rotis

Ingredients:

ragi flour          -2 cups
salt                   - 1tsp ( as required )
water               - as needed
jeera /cumin    - 1 tbsp.
onion               - 2 medium onions
green chilli      - 1 large
curry leaves     - 8- 10 leaves
hing                 - 1/4 tsp
 ghee/oil          - as needed

Recipe:

1. chop the onions,green chilli and curry leaves finely. now take approximately 1 cup of water in a bowl and add salt,jeera and hing to the water.
(for making any atta dough I  add the salt and hing to the water first as the salt and hing gets easily mixed with  the water and the dough will also have a uniform mix of these 2 ingredients)

2.now mix onion,curry leaves and green chilli to the water mixture first and then add 2 cups of ragi flour .

3.make a dough by adding little by little more water to the mixture.. the amount of water will depend on the quality of the flour.. I added 1.5 cups of water to make the dough.. the dough should not be too thick nor too thin..( check note at the end).

4. the dough should be little bit soft but if you touch with your hand it should not be sticky.like this

5 . now divide the dough into 5 portions and make it into a big ball

6. to flatten the roti some people may use plastic sheet and ziplock covers.. but I use a wet cotton cloth.. I have such cloths of the size almost  equal to my chapthi board.
just wash the cloth and squeeze out all the extra water and lay it on the chapathi board. have some water on a plate ready which we use it when we flatten the dough..

7.now take a single ball of dough place it in the cloth. touch little bit of water in your palms and start flattening the dough.(check notes)

now after lots of practice I use my palm to flatten the dough..so no finger marks are seen in my roti..but for beginner use your fingers like I have..don't touch water again and again as it might make the dough soggy.. just touch initially and flatten the dough.

 

 

 



 flatten until its in the thickness of a chapathi...

8. Now heat the tawa on medium flame.. always cook the roti in medium flame and high flame will burn the roti.. you should not see any flames on the tawa.. if you see flames then its over heated.
once the tawa is heated add 1 tsp of ghee on the tawa
 now try to flip the roti with the cloth and place it in your palm.then slowly remove the cotton cloth with you left hand.. the roti is in your right hand ready to be placed in the tawa.

9.now place the roti on the tawa..

10 .let it stay on the tawa for a min on medium flame.add little ghee on the sides of the roti.

11. now turn it to other side and add little ghee or oil.

12. now continue to cook on medium flame till both the sides are cooked..
  you will see a nice change in colour and also a good aroma once the roti is cooked.

once it is cooked on both the sides..your ragi/nachini  roti is ready to be served..
it can be had as it is... or with jaggery 😍

Note:
1.the amount of water depends on the flour quality and it varies from one to another... so if u find it too watery just add few tbsp. of dry flour.. if it becomes too dry add a tsp of water..
2. if you are not comfortable with the cotton cloth use a plastic cover and grease it with oil. I am sure it will be easy for beginners..
3.if your dough is breaking while making the roti in the wet cloth it means its too dry.. so add little water..
4.once you are done flattening the roti.. with you left hand lift the cloth and roti keep it on your right hand.. now the roti is on the right hand and with left hand sowly remove the wet coth and from your right hand place the roti directly in the tawa..
( I am sure it might  sound confusing but its just what you will do even if you try to do it in wet cloth..since my mom uses wet cloth I am used to it.. so if you are not confident go with a plastic cover..)
5. don't cook the roti on high flame as it will burn the roti and inside the roti might be uncooked..so always cook in medium flame..even if you cook in sim flame the roti will become hard.. so go with medium flame..


so that's it guys.. get set and go..
make this healthy nachini/finger millet/ragi roti for breakfast or anytime snack...

as far as I am concerned I have never had any disaster since the first time....so be confident and try out this recipe and do let me know how it turned out..

see you soon with another healthy recipe...
until then its me..tata👋