Mutton brain Egg Burji | Aatu moolai Muttai Podimas

 Mutton brain Egg Burji | Aatu moolai Muttai Podimas with step by step pictures. Goat brain is very good for lactating mothers. It tastes almost similar to egg when cooked together with egg. My mom used to make this mutton brain egg burji for me after my delivery. I am not a great fan of mutton brain but this simple and easy recipe helps me to eat the heathy mutton brain without any second thought. Now let’s see how to prepare mutton brain egg burji.

 Mutton Brain Egg Recipe

Recipe Cuisine: Indian |  Recipe Category : Lunch Side Dish Prep Time: 10 mins |Cook Time : 20 mins | Serves : 2 |Author :Sharmila Kingsly Ingredients: Goat Brain – 1 Egg – 2 Shallots/Small onions – 6-8 Mustard Seeds – ½ tsp Turmeric powder – a generous pinch Pepper powder – 1 tbsp Salt as needed Oil – 2 tbsp      Method:      1.    Clean the Mutton brain by rinsing well with water and then remove the red vein part. After removing the red vein and clean in water once again.      2.    Heat a kadai with oil Once its hot add in mustard seeds let it splutter and then add curry leaves daute and then add in the chopped small onions saute till glossy.       3.    Add in the salt, turmeric power and then pepper powder. Mix well.      4.    Next add in the cleaned goat brain saute in a low flame. Add in 2 tbsp of water cook till the its done. It take less than 5 mins to cook. So don’t cook for more time.     5.    Once the goat’s brain is completely cooked. Move it to one side of the pan break open the egg and scramble it cook till the raw smell leave sand the egg is completely cooked. Mix everything together and cook in a low flame for another min and then switch off the flame.   Notes:      ·       Garnish with coriander leaves for a nice flavour.      ·       Can be served along with roti or rice.      ·       Goat’s brain gets cooked really soon so don’t cook for a longer time.

Served along with roti or rice.

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Mutton Kurma | Mutton Korma Recipe

Mutton Kurma | Mutton Korma Recipe step by step pictures. Mutton kurma is a wonder Mutton dish made by marinating the mutton in curd and spices and then cooked to perfect in a coconut poppy seeds paste. It is a perfect dish to go with Idli ,Dosa or even Roti. I paired my Mutton Kurma with Rumali Roti .Will share the recipe soon. Now let’s see how to prepare mutton Kurma.

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Mutton Kurma Recipe

Recipe Cuisine: Indian |  Recipe Category : Main Course Prep Time: 120 mins |Cook Time : 30 mins |Serves : 4 |Author :Sharmila Kingsly Ingredients: To Marinate: Mutton – ½ kg Curd – ¼ cup Chilli powder – 1 tsp Coriander powder – 2 tsp Garam Masala – 1 tsp Turmeric powder – ½ tsp Salt as needed To Grind: Poppy seeds – 1 tbsp Cashew nuts – 10 Grated coconut – ¼ cup Other ingredients : Oil/Ghee – 2tbsp Fennel seeds – 1 tsp Curry Leaves 2 spring Mustard seeds – 1 tsp Cinnamon stick – 1 inch piece Star anise 1 piece Bay leaves – 2 Shallots – 5 Onion – 1 big Green Chilli – 2 Ginger garlic paste – 1 tbsp Tomato – 2 medium sized Salt as needed Coriander leaves to garnish     Method :      1.    In a bowl add in the cleaned mutton pieces. To this add in Curd, Red Chilli powder, Coriander powder, Garam Masala, Salt, turmeric powder and mix well. Let it marinate for 2 hours.      2.    Soak poppy seeds in a bowl for 10 mins. In a blender add in the soaked poppy seeds along with cashew nuts and coconut blend it to a fine paste by adding little water.     3.    In a cooker add in oil once it turns hot add in Mustard seeds , Fennel seeds ,Cinnamon stick, Star Anise, Curry leaves, Bay leaves let them splutter ,Next add in Green Chilli and shallots saute for few mins and then add in sliced onions.      4.    Add in ginger garlic paste and saute till the raw smell leaves and then add in the chopped tomatoes .Cook till they leave oil. Now add the marinated mutton along with the spices.      5.    Add the required water and salt and cook for 5 mins in a medium flame. Next add the ground coconut poppy seeds paste and mix well.      6.    The korma would be thick now so add the required water as per your desired consistency and check for salt and spice add if required .Pressure cook in a high flame for 6- 8 whistles till the mutton cook to tender. Open the cooker once the pressure is gone by itself and then garnish with coriander leaves. Serve hot with idli, Dosa or Roti.      Notes:      ·       Goes well with Ghee Rice and Onion Raita.      ·       Make sure you give more marination time for the mutton to turn tender and soft.

  Step by step Method with pictures: 

    1.    In a bowl add in the cleaned mutton pieces. To this add in Curd, Red Chilli powder, Coriander powder, Garam Masala, Salt, turmeric powder and mix well. Let it marinate for 2 hours.

2.    Soak poppy seeds in a bowl for 10 mins. In a blender add in the soaked poppy seeds along with cashew nuts and coconut blend it to a fine paste by adding little water.

3.    In a cooker add in oil once it turns hot add in Mustard seeds , Fennel seeds ,Cinnamon stick, Star Anise, Curry leaves, Bay leaves let them splutter ,Next add in Green Chilli and shallots saute for few mins and then add in sliced onions.

4.    Add in ginger garlic paste and saute till the raw smell leaves and then add in the chopped tomatoes .Cook till they leave oil. Now add the marinated mutton along with the spices.

5.    Add the required water and salt and cook for 5 mins in a medium flame. Next add the ground coconut poppy seeds paste and mix well.

6.    The korma would be thick now so add the required water as per your desired consistency and check for salt and spice add if required .Pressure cook in a high flame for 6- 8 whistles till the mutton cook to tender. Open the cooker once the pressure is gone by itself and then garnish with coriander leaves. Serve hot with idli, Dosa or Roti.

Serve with Ghee Rice and OnionRaita.

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Mutton Pepper Roast Recipe | Mutton Milagu Varuval

Mutton Pepper Roast Recipe | Mutton Milagu Varuval with Step by step photos. Pepper Mutton Roast is a popular Mutton recipe .It is so flavorful and delicious with just simple spices ,pepper does wonder when cooked the right way , I have tried Pepper roast with almost anything and everything, Pepper Chicken ,ShreddedPepper Chicken, Prawn pepper Roast ,Mutton Liver Pepper Fry are few of them. It goes very well with rice, Biryani, Roti or even Dosa or Idli.Now let’s see how to prepare Pepper Mutton Roast.

Mutton Pepper Roast Recipe

Recipe Cuisine: Indian |  Recipe Category : Beverages Prep Time: 5 mins | Cook Time : 5 mins  |Serves : 1 |Author :Sharmila Kingsly Ingredients: To Pressure Cook: Mutton – ½ kg Salt as needed Turmeric powder – ½ tsp To Dry Roast: Whole Pepper – 2 tsp Fennel Seeds – 1 tsp Other Ingredients: Oil – 2 tbsp Curry Leaves – 2 springs Onion – 2 Green Chilli – 2 Ginger garlic paste -1 tbsp Tomato – 1 Salt as needed Garam Masala – 1 tsp Coriander leaves to garnish      Method :      1.    In a cooker add in the cleaned Mutton pieces along with salt and turmeric powder, add water till the immersing level of mutton and pressure cook in a medium flame for 6 whistles. Wait till the pressure is released on its own and then open the cooker.      2.    In a pan dry roast the whole pepper and fennel seeds till you get a nice aroma in a low flame. Allow it to cool down and then grind it to a fine powder and set aside.      3.    Heat oil in a pan once it becomes hot add the Curry leaves, green chilli and onion and cook till glossy. Then add the ginger garlic paste and cook till raw smell leaves and then add in the tomatoes and cook till mushy.       4.    Now add in the cooked mutton pieces and roast in a low flame for a min.      5 .   Next add in Salt, Garam Masala Powder and then fennel pepper powder and mix well.      6.    Mix well and cook for another 5 mins and switch off the flame. Garnish with coriander leaves and serve.   Notes:       ·       Perfect with some Rasam and hot rice.       ·       Add more curry leaves and cook in coconut oil for a rich flavour.       ·       After cooking the mutton use the water to prepare soup, or you can add in the gravy.Dont waste.      ·       Goes well with Roti or Phulkas too.

    Step by step Method with pictures: 

    1.    In a cooker add in the cleaned Mutton pieces along with salt and turmeric powder, add water till the immersing level of mutton and pressure cook in a medium flame for 6 whistles. Wait till the pressure is released on its own and then open the cooker.

      2.    In a pan dry roast the whole pepper and fennel seeds till you get a nice aroma in a low flame. Allow it to cool down and then grind it to a fine powder and set aside.

       3.    Heat oil in a pan once it becomes hot add the Curry leaves, green chilli and onion and cook till glossy. Then add the ginger garlic paste and cook till raw smell leaves and then add in the tomatoes and cook till mushy.

        4.    Now add in the cooked mutton pieces and roast in a low flame for a min.

       5.    Next add in Salt, Garam Masala Powder and then fennel pepper powder and mix well.

      6.    Mix well and cook for another 5 mins and switch off the flame. Garnish with coriander leaves and serve.

My Sunday lunch served with Rice, Sambar, Aviyal and Mutton pepper Roast.

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Chicken Chukka Recipe | Kori Sukka | Chicken Chukka Varuval

Mangalore Famous Chicken Chukka Recipe | Kori Sukka | Chicken Chukka Varuval with Step by step photos. Mangalore famous chicken chukka is a must try among the recipes of Udupi Cuisine. It is a very popular dish ordered in the restaurants as well.

I have tasted this couple of times from my colleagues. It is a blend of flavours I must say. Freshly roasted spices and coconut are cooked with chicken thus making it a winner.

In this recipe have used 6 chillies ,you can also replace it with 8-9 Kashmiri dry red chilli if you like more colour in the recipe. Adjust the spiciness as per your taste. Now let’s see how to prepare spicy chicken chukka. 

Chicken Chukka Recipe

Recipe Cuisine: Udupi |  Recipe Category : Mains Prep Time: 15 mins | Cook Time :30 mins |Serves : 3 |Author :Sharmila Kingsly Ingredients: Chicken – ½ kg or 500gms Oil – 2 tbsp Onion – 1 Curry Leaves a spring Salt as needed Coriander leaves to garnish To Roast and Grind: Coriander Seeds – 1 ½ tbsp. Cumin seeds – ¼ tsp Fennel Seeds – ½ tsp Dry Red Chilli - 6 Cinnamon Sticks – I inch pieces Cloves - 2 Fenugreek Seeds – ¼ tsp Grated Coconut – ½ cup Turmeric powder – ½ tsp Garlic pods – 10 small pods Tamarind – small piece Onion - 1     Method :      1.    Dry roast Coriander leaves, Fennel Seeds, cumin seeds and dry red chilli in a low flame till you get a nice aroma, next add in Cinnamon stick, Cloves, Garlic pods and continue roasting.    2.    Next add in 1 tsp oil and continue roasting grated coconut, sliced onions ,tamarind and turmeric powder and roast till they turn slightly golden.    3.    Allow it to cool down completely and then blend it to a smooth paste by adding very little water. In a pan add in oil once it heats up add Curry leaves and onion cook till they turn glossy.      4.    Now add in the cleaned chicken mix well and add Salt. Next add in the ground masala paste.     5.    Mix well and cook in a low flame till the chicken is done .Garnish with coriander leaves and switch off the flame.   Notes:      ·       Goes well with Rice and Roti.      ·       Adjust the spiciness as per your taste.     ·        Make sure you don’t burn the ingredients while roasting and hence do it in a low medium flame.        You can add 2 tbsp of grated coconut while the chicken is 80 % .This coconut adds more flavour to the chicken masala.

    Step by step Method with pictures: 

    1.    Dry roast Coriander leaves, Fennel Seeds, cumin seeds and dry red chilli in a low flame till you get a nice aroma, next add in Cinnamon stick, Cloves, Garlic pods and continue roasting.

2.    Next add in 1 tsp oil and continue roasting grated coconut, sliced onions ,tamarind and turmeric powder and roast till they turn slightly golden.

3.    Allow it to cool down completely and then blend it to a smooth paste by adding very little water. In a pan add in oil once it heats up add Curry leaves and onion cook till they turn glossy.

4.    Now add in the cleaned chicken mix well and add Salt. Next add in the ground masala paste.

5.    Mix well and cook in a low flame till the chicken is done .Garnish with coriander leaves and switch off the flame.

Delicious and yummy chicken chukka is now ready to serve.

My yummy served Sunday meal with Steamed Rice ,Rasam, Chiken Kurma and Chicken Chukka.

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Prawn Pepper Roast Recipe | Iral Milagu Varuval Recipe

 Prawn Pepper Roast Recipe | Iral Milagu Varuval Recipe with Step by step photos. Prawn pepper fry is a tasty appetizer and can be cooked in a less time. It tastes divine with just rice and rasam.Few other prawn recipes which I have already posted are Prawn thokku ,Prawn Egg Masala ,Kerala style spicy prawn Roast, Prawn piratal. Now let’s see how to prepare prawn pepper roast.

Prawn Pepper Roast Recipe

Recipe Cuisine: Indian |  Recipe Category : Appetizer Prep Time: 60 mins | Cook Time : 15 mins  |Serves : 1 |Author :Sharmila Kingsly Ingredients: To Marinate: Prawn – ¼  kg or 250 gms Salt as needed Turmeric powder – ¼  tsp Chilli powder – 1 tsp Garam Masala – ½ tsp Pepper Powder – ½ tsp Ginger garlic paste -1 tsp To Dry Roast: Whole Pepper – 1 tsp Fennel Seeds – 1 tsp Curry Leaves a spring Other Ingredients: Oil – 1 tbsp Curry Leaves – 1 spring Onion – 1 Salt as needed     Method:      1.    In a mixing bowl add in the deveined Prawn along with salt and turmeric powder, Chilli powder, Garam Masala, Pepper powder, Ginger garlic paste and mix well. Allow it to marinate for 1 hour.      2.    In a pan dry roast the whole pepper, Curry Leaves and fennel seeds till you get a nice aroma in a low flame. Allow it to cool down and then grind it to a fine powder and set aside.      3.    Heat oil in a pan once it becomes hot add the Curry leaves, onion and cook till glossy.     4.    Now add in the marinated prawn and cook. Prawns will leave water, keep cooking it a low flame till the moisture is completely gone and becomes dry.      5.    Finally add in the roasted and blended masala powder and cook for another 2 mins in a low flame and switch off the flame.   Notes:      ·       Perfect with some Rasam and hot rice.      ·       Add more curry leaves and cook in coconut oil for a rich flavour.      ·       Goes well with Roti ,Dosa or Phulkas too.

    Step by step Method with pictures: 

    1.    In a mixing bowl add in the deveined Prawn along with salt and turmeric powder, Chilli powder, Garam Masala, Pepper powder, Ginger garlic paste and mix well. Allow it to marinate for 1 hour.

2.    In a pan dry roast the whole pepper, Curry Leaves and fennel seeds till you get a nice aroma in a low flame. Allow it to cool down and then grind it to a fine powder and set aside.

3.    Heat oil in a pan once it becomes hot add the Curry leaves, onion and cook till glossy.

4.    Now add in the marinated prawn and cook. Prawns will leave water, keep cooking it a low flame till the moisture is completely gone and becomes dry.

 5.    Finally add in the roasted and blended masala powder and cook for another 2 mins in a low flame and switch off the flame.

Serve with Rice and Rasam.

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