Mutton Semiya - Ramzan Special

Mutton Semiya  is one of the famous dish,which muslims prepare during ramzaan.My friend Ayeesha,gave me the recipe .We thoroughly enjoyed this dish.This resembles biriyani,but in semiya texture.My h was sceptic about the taste,at first look.After finishing two bowls,he was addicted to its taste.Give it a try.U will love it.

Ingredients:

0.Vermicelli           -            2 cups

1.Onion                  -            1

2.Tomato                -             1

3.Green chillies      -             2

4.Mint leaves          -            a hand full

5.Coriander leaves  -           a handfull

For pressre cooking:

1.Mutton                 -           300 gms

2.G&G paste           -           1/2 tsp

3.Chilli pwdr          -            1/2 tsp

4.Turmeric pwdr     -            a pinch

5.Cinnamon,cloves  -             2 of each

For tempering:

1.Cinnamon             -          half an inch

2.Cloves                  -          3 to 4

3.Fennel seeds         -          1/2 tsp

Method:

* Pressure cook the ingredients under "for pressure cooking" for 3 whistles .

* Take a pan,add oil and splutter with the tempering ingredients.

* Saute the onion ,green chillies and scald in well.

* Now add the tomato and saute , till it oozes out oil.

* Now add the cooked mutton and mix it with mint and coriander leaves.

* Add 4 cups of  mutton broth and bring it to boil.

* Now add the fried semiya and cover it.

* Turn the stove to medium and cook the semiya ,stirring in between.

* Garnish with cilantro and serve hot.

Notes:

* Some vermicellis brand wont need 4 cups of broth.Then u can add 3 1/2 cup  broth.

* Dont forget to roast the semiya,if not bitiyani would become soggy.

* We can even try with chicken or shrimp.But the mutton gives extra ordinary taste.

Keema Paratha - Minced Meat Paratha

Kheema paratha is a very delicious roti variety .This dish is very famous in Afghanitan.This can be prepared in a jiffy.I had a pack of kheema left.So prepared this paratha and my family loved it a lot.A perfect paratha ,when it is opened,will elegantly show the stuffing as in my picture.If we dont have keema,then we can mince the goat meat without bones and use it for this paratha.

Ingredients:


For Paratha:
1.Wheat flour               -          1 1/2 cups
2.Warm water              -          1 cup
3.Salt                           -           1/4 tsp
4.Sugar                        -            1/2 tsp
5.Oil                            -            2 tbsp

For the stuffing:
1.Mutton Kheema        -            1/2 pound
2.Onion                       -             1/2
3.Tomato                     -             1 (small)
4.Green chilli              -              1
5.Red chilli pwdr        -             1 tsp
6.Garam masala           -             a pinch


Method:
* Take a mixing bowl and add all the ingredients under "paratha", knead it into a soft dough.
* Take a pan add little oil,splutter with fennel seeds.
* Saute the chopped onion ,green chillie and tomato well.
* Now add the kheema and scald in well.
* Let it cook for 2 to 3 mins.
* Now add the red chilli pwdr and garam masala into the mixture.
* When the raw smell vanishes,garnish with cilantro,
* Now take the mixture in  muslin cloth,squeeze out the excess moisture.
* Divide the mixture ino equal sized balls.

To stuff the filling;
* Divide the dough into equal sized balls.
* Roll the dough into a small roti and place the kheema ball in the roti.
* Close the ball and roll it again into a medium thicknessed paratha.
* Cook the paratha in a tawa .
* While cooking ,slightly press the paratha after flipping,this will ensure that all the sides are evenly cooked.Also the paratha will rise,if we press it evenly .
* Serve it with any raitha.

Mutton Kola urundai / Minced meat balls

Mutton kola urundai is a very famous non - veg appetizer.Here the base ingredient can be altered as chicken,banana flower,beetroot or green plantain.Rest all the steps are similar.We have a grocery shop next to our door.We used to buy all our meat here in this shop.When I saw minced meat,I didnt want to miss it.With two pound,I prepared kola urundai and keema paratha.The keema paratha recipe will be posted soon.

This recipe is from my mom.We used to have wonderful sundays,where idli and chicken  curry for breakfast,mutton biriyani for lunch with kola urundai wil be served.I still remember my mom's chicken curry with hot piping idlis .wow it will be too hot,but still we gulp the idlie so fast ,like in a competition..lovely days.Chk this recipe and u will never forget it.

Ingredients:
1.Minced meat                      -          250 gms
2.Onion                                 -          1
3.Green chillies                    -           6
4.G&G paste                         -           1 tsp
5.Roasted gram (pottu kadalai)          2 tbsp
6.Fennel seeds                      -            1 tsp
7.Cilantro                              -            a hand full

Method:
* Wash and pat dry the meat.
* take a blender add all th ingredients from 2 to 4 .
* pulse it and now add the meat .Give it a run and transfer it to a bowl.
* Powder the roasted gram and fennel seeds.
* Mix it with the meat mixture, along with minced coriander.
* Divide into equal sized balls and deep fry them.
* Enjoy with ketcup.

Notes:
Turn ur stove to be medium high and cook.Bcoz if it is high, there are chances for the balls to become black and the inner portion can be raw.

Mutton Pulao

Mutton Pulao is the cousin for mutton biriyani.It has low spice level but high in flavors.My H is a very big fan of mutton biriyani,but since he is recovering from illness,I dont want to give him full spices.This dish came handy as it has less spices.My friend ,sho introduced me this dish and it came really well.An easy recipe ,give it a try ,it wud become ur family's fav...

Ingredients:
0.Basmati Rice   -            2 cups
1.Mutton             -           1 pound
2.Onion              -            2
3.Green chillies  -           5
4.G&G paste       -           1 tbsp
4(a).Coriander pwdr        2 tsp
5.Mint leaves      -            1 cup
6.Cilantro            -            1 cup
7.Coconut milk    -             1 cup

For Seasoning :
1.Cinnamons sticks  -         1
2.Cloves                  -         5
3.Bay leaves            -          2
4.Fennel seeds         -          1 tsp
5.Ghee                     -           2 tbsp

Method:
* Pressure cook the mutton for 2 whistles,with half tbsp of G&G paste and salt.
* Take it out and separate the mutton from the stock.
* Wash and soak the basmati rice for 15 mins.
* Fry it in the ghee for 3 mins and keep it aside.
* Take a pressure pan ,add ghee,splutter with all the seasoning ingredients ,except ghee.
* Now add chopped onion,slit green chillies and sprinkle some salt.
* When it oozes out oil,add the G&G paste and mix well.
* Now ,add the coriander pwdr,mint leaves,coriander leaves and mix well.When it,looses its raw smell,add the cooked mutton.
* Scald it well.Now add the coconut milk and 3 cups of mutton stock (totally 4 cups) ,and bring it to boil.We can also avoid coconut milk and add the mutton stock alone,but the total is to be always 4 cups for 2 cups of rice.
* Now add the fried basmati rice and pressure cook for 1 whistle and turn it to low for 15 mins.
* Turn it off and transfer it to another bowl and garnish with cilantro.
* Serve it with raitha.

Basic Mutton Curry

Mutton is one of the exotic dishes of south india.Mutton curry can be done in many ways.Here I am showing u a basic version of that.This is a one pot dish.To make it more flavourful,I have added potato .



Lamb Curry


Ingredients:
1.Mutton                         -     1 pound
2.Potato                          -      1
3.Onion                          -       1
4.Green chillies             -       2
5.Chilli pwdr                 -        1 tbsp
5(a).Turmericpwdr        -        1 tsp
6.G&G paste                  -        1 tbsp
7.Curry leaves               
8.Cilantro
Method:
* Wash and chop the mutton .
* Chop onion,tomato and green chillies.Peel and cut the potato into cubes.
* Take a pressure cooker and pour a tbsp of oil and dump in onion,tomato and green chillies.
* Let it cook for a minute and add G&G paste and saute it well.
* Add the mutton and give it a toss.
* Season with turmeric pwdr and chilli pwdr.
* Add cubed potatoes.


Ready to be cooked..



* Pressure cook it for 3 whistles and cool it off as shown below.



After pressure cooked.



* Take another pan and add some oil and season with mustard seeds , urad dal and curry leaves.
* Pour the pressure cooked mutton into the pan and bring it to a gravy consistancy.
* Garnish with cilantro and serve with steamed rice.



Full of flavor



Note:
We can also season some onion,tomatoes and green chillies and dump in the pressure cooked mutton.This makes the gravy even more thick.
Lamb Curry

My 50 th Post -Mutton Biriyani

I am happy to present you my 50 th posting.I wud remember all my friends in this auspicious occasion. Because, without them this blog wud not be possible. And ofcourse, the biggest critic  my husband - who makes me think, for different  varieties.This Mutton Biriyani is dedicated to my husband Ramesh.This biriyani recipe is from one of my friends.I was inspired by her biriyani.Give it a try u will love it.Lets get into the recipe.


Mutton Biriyani with Egg dressing


Ingredients:
1.Mutton                                  -    1 pound
1 (a).Basmati rice                   -     21/2 cups
2.Onion                                   -     1( big)
3.Tomatoes                             -      2 (medium)
4.Green chillies                      -      5
5.Ginger garlic paste              -     1 tbsp
6.Chilli pwdr                          -     1 tbsp
7.Whole garam masalas
8.Mint leaves                          -     1 cup
9.Orange color                        -   1 tsp ( optional)
10.Ghee & oil                         -   1/4 cup each
Method:
* Chop the onion,tomatoes and slit the green chillies.
* In a pressure cooker, cook the mutton with chilli pwdr , turmeric pwdr and 4 cups of water for two whistles.
* separate the mutton from its stock and keep it aside as shown in the figure.
* Wash the basmat rice and soak it for 15 mins. In a pan fry it with a spoon of ghee ( shown in pic).



Chopped onions,tomatoes,green chillies,fried rice,mutton and mutton stock.

 *  In a pressure cooker , add ghee, oil and splutter with whole garam masalas.( Cloves,Cinnamon sticks,Bay leaves and Fennel seeds)
* Saute the onion and green chillies until it oozes out oil.
* Add Tomatoes and sprinkle some salt.
* When the tomato gets disintergrated, add the mutton pieces and giv it a stir.



Adding mutton to the gravy.

 * Now add the ginger garlic paste and saute it.
* Make sure that there is no water content in the mixture.
* Now measure the mutton stock, it wud be 5 cups.( 1 cup extra-Bcoz mutton wud ooze out water)
* Add the mutton stock to the mixture and giv it a stir.Adjust salt to taste.
* Add the orange color by dissolving it in a tsp of water.Add mint leaves.



Time to add the rice......

  * bring the water to a boil and slowly add the fried basmati rice.Cook for 1 whistle and put it in Dhum for 15 mins in low flame and transfer immediately to another container. So  the rice will not be sticking together.
* Serve hot with baghara baingan and raitha.




 Mutton biriyani,Baghara baingan ,raitha and mutton soup!!!!!!!


Note:
For 1 cup of rice, we can add 2 green chillies and same for the mutton stock.Check out my next post for baghara baingan.


Briyani