Sunday, 10 June 2012

Mutton Handi

I make mutton very rarely, something like twice a year or something. Yesterday I made mutton and tried a recipe used by a Pakistani chef in a cookery contest on television. It was much liked and appreciated by all at home.


½ boneless mutton chunks,
2 chopped large onions,
1 tbsp ginger paste,
1 tbsp garlic paste,
1 ½ large tomatoes (chopped),
2 tbsp ghee,
2 bay leaves,
1 green cardamom,
1 inch piece of cinnamon,
1 tsp cumin seeds,
1 ½ tsp coriander seeds,
Little mace,
Red chilli powder to taste,
Salt to taste,
½ litre water,
¾ cup well-beaten curds,
1 tbsp cream


Wash the mutton chunks.

Heat the ghee in a heavy bottomed vessel and add the onions. Fry this till it turns light brown. Now add the ginger and garlic paste, sauté till oil separates.

Add the whole spices, red chilli powder, salt and the tomotoes. Fry for 10-15 minutes.

Keep adding water as required.

Add the mutton chunks and cook for another 10-15 minutes.

Add the remaining water, salt and cook on a low flame till the meat becomes tender.

Increase the flame and add a mixture of curds and the cream. Keep stirring and cook till the gravy turns thick.

Serve with rice of naan.

Squid Curry

Squids are not something I grew up eating. In fact it was never made in our house. The first time I had it was when a family friend bought us some squid curry for sampling made in our native style and I absolutely relished it. Post that I have had squids made in a Chinese style and also a squid fry but I didn’t quite like both these preparations.

Since my husband doesn’t have squids it is something we make very rarely like when my sister comes over. Here is the recipe…


½ kg squid,
1 medium onion (sliced),
Red chillies to taste,
2 tbsp coriander seeds,
Salt to taste,
4 cloves of garlic,
½ tsp turmeric powder,
½ coconut (optional)


Clean and cut the squid. Wash it well.

Cook this with half the onion and salt.

Roast and powder the coriander seeds and red chillies with the turmeric and the garlic cloves.

Add the powdered masala to the cooked squids also add the remaining onion and more salt if required and cook it again well till the masala is done.

Sprinkle the coconut if using it. Serve hot with plain steamed rice.

Drumstick Leaves with Spicy Rice Podi

I wont call this a sabzi as this is not had with roti or rice it is actually a meal in itself as rice also is used in the recipe. This is a recipe specifically from that part of Kerala from where I come – north Kerala. I have not seen this recipe being made by any body else apart from my extended family.

It is an extremely healthy recipe as it is just lightly steamed and it doesn’t require even a drop of oil. Here comes the recipe…


3 cups raw drumsticks leaves,
¾ cup red boiled Kerala rice,
3 red chillies,
3 garlic cloves,
Salt to taste,
½ cup coconut


Wash the drumstick leaves. Heat 3 cups of water to which salt has been added. When it boils add the drumstick leaves and mix well. Cook till the colour changes and it gets tender. Drain.

Heat a kadai and add the rice, add the rice and roast for sometime. Now add the red chillies and roast it till the red chillies turn crisp and the rice turns brown in colour.

Let this cool. Grind this into a coarse powder. Midway in the process add the garlic cloves and grind to a coarse powder.

Take the steamed drumstick leaves in a serving bowl and sprinkle the rice powder and mix well. Also mix in the fresh coconut. Serve immediately.

This tastes best fresh, as after sometime the rice powder gets soggy.

Monday, 4 June 2012

Leek and Mushroom Open Sandwich

This is the first time I used leeks…found them to be something in between spring onions and green garlic in taste and smell. The sandwiches were very much like the normal mushroom sandwiches I make…will post that sometime too…


200 gms leeks,
400 gms button mushrooms,
100 gms cheese of your choice,
One pod garlic,
Salt to taste,
Freshly crushed black pepper as required,
50 gms butter,
1 tsp mixed dried herbs,
1 tsp dried thyme,
Whole wheat bread slices,
Ice berg lettuce


Wash and slice the leeks. Wash, peel and slice the garlic cloves. Either slice or quarter the mushrooms as per your preference. Grate the cheese.

Melt about 40 grms of the butter and immediately add the sliced leeks. Cook till soft then add the garlic and fry till it starts changing colour. Now add in the mushrooms and cook on a high flame till dry.

Add the mixed herbs, thyme, salt and pepper. Mix in the cheese and turn off the flame let this cool

Slightly toast the bread slices and smear a little butter. Place some ice berg lettuce on the buttered toast slice and top with the leek and mushroom mixture. Serve immediately.

Alternatively you can also make this as a normal closed sandwich.