Mutton Recipe Collection…From Rani’s Treat

MuttonRecipe Collection…From Rani’s Treat

Here you can find collection of  authentic mutton recipes and most of them based on my native cuisine, Chettinad.  I need not tell about the specialty of Chettinad cuisine when coming to non-veg dishes, as everyone knows.  The recipes, I’ve shared here are the simple one without compromising the taste. Stay tuned for more Chettinad style recipes in future…

Tags: Rani’s Treat Recipe Collection, Mutton recipe collection, Chettinad mutton recipes from Rani’s Treat, Chettinad non-veg recipes, Simple mutton recipes

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Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.

Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

You can also try Thatta Payir ThanniKuzhambu..

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Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian

Preparation Time: 20 Minutes

Cooking time : 15 Minutes

Serves – 4 

Ingredients:

• Thatta payaru | Black eyed beans – ½ cup
• Baby Brinjal – 5 Nos
• Shallots (chopped) – 10 Nos
• Garlic – 5 pods
• Tomato – Medium ( finely chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – small gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Asafoetida| Hing| Perungayam- ¼ tsp
• Curry leaves – few

Method:

1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4^th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots & garlic and sauté till the onion becomes golden brown.
6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
7. Add finely chopped tomato and sauté till it becomes mushy.
8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
9. Add the darined thatta payaru and mix everything with the masala.
10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
11. Check for salt, spice and consistency of the gravy and add more if needed.
12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

Note:

• Adjust tamarind according to the sourness of tomatoes.
• If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry

Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry is a tasty, spicy side dish and can be paired with rice as well as rotis. ‘Palakottai’ is the Tamil name for ‘Jackfruit seed’. These jackfruit seeds generally find a place in the menu during jackfruit season in Tamil Nadu & Kerala.  These seeds are good alternative to potatoes as these seeds are rich in carbohydrates as well as proteins. These seeds are so versatile to make many different recipes. The hard part in this recipe is, preparing the seeds for cooking which is a bit time consuming process. Once this is over you can prepare this dish in few minutes.

I prepared lemon rice for our lunch box, few days back and to make the tangy rice interesting, I prepared this jackfruit seed masala curry. The combination really tasted divine. Try it once before the season gets over.

Recipe for Chettinad style Palakottai Masala | Jackfruit Seed Curry | Jackfruit Seed Stir Fry:

Cuisine : Indian| South Indian |Chettinad

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 4

Ingredients:

• Palakottai | Jackfruit seed – 1 cup
• Onion (finely chopped) – 1 No.
• Garlic (crushed) – 3 pods
• Tomato ( finely chopped) – 1 No
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Salt – to taste

To grind:

• Coconut gratings – ¼ cup
• Pepper | Milaku  – ¼ tsp
• Khus khus | Poppy seeds – ¼ tsp

For seasoning:

• Oil – 2 tsp
• Fennel seeds |Sombu – ¼  tsp
• Curry leaves - few

Method:

1. Cut the jackfruit seeds into half and remove the white coloured, thick, outer skin. Wash well with water.
2. Pressure cook the seeds with enough water, salt and turmeric powder for 2 whistles.
3. Once the pressure subsides, open the cooker, drain only the seeds and keep aside.
4. Grind the items given “To grind” to a thick paste by adding little water. And keep aside.
5. In a wide pan, heat oil and season with items given “For seasoning”.
6. Then add crushed garlic and sauté till the raw smell goes off.
7. To this add the finely chopped onion till it becomes golden brown.
8. Add the finely chopped tomato till it becomes mushy.
9. To this add the masala powders and sauté for 2 minutes.
10. To this add the pressure cooked jackfruit seeds and give a good stir.
11. Add the required salt for masala and ¼ cup of water. Mix everything well and cook covered for 5 minutes in simmer.
12. Open the lid, add the ground paste and mix everything well. Allow to cook until everything combines well & becomes thick in consistency. Switch off.

Spicy palakottai masala curry is ready to relish with sambar, rasam or curd rice as well as with rotis.

Note:

• Allow the jackfruit seeds to dry in open air for few days. It will ease the process of removing the outer skin.
• Carefully add salt as it is already added while pressure cooking the seeds.

Tags: Jackfruit recipes, Palakottai masala recipe, Palakottai recipes, Jackfruit seeds recipe, How to use jackfruit seeds in Indian Cooking?, Chettinad style palakottai masala, How to remove the outer skin from palakottai?, How to prepare jackfruit seeds for cooking? Palakottai thokku recipe, Jackfruit seeds stir fry recipe, Jackfruit seeds poriyal recipe, Jackfruit seeds curry recipe, Kathal seeds recipes.

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Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves is a nutritious tiffin with the goodness of main ingredients-oats, lentils & drumstick leaves. It is packed with carbohydrate, protein, vitamins & minerals and ideal for a day to start with. The batter for adai needs no fermentation and very easy to prepare. Instead of preparing regular recipes with oats, this oats adai is a good variation to try for a change. It goes well with coconut chutney, avial or jaggery. 

 Check out for my other Adai varieties Here.

Recipe for Oats Murungaikeerai Adai | Oats Lentil Crepe with Drumstick Leaves

Cuisine : Indian| South Indian

Recipe Category : Breakfast/Dinner

Soaking Time : 1 Hour (Min)

Preparation Time: 5 Minutes

Cooking time : 3-4 Minutes per adai

Serves – 4

Ingredients:

• Oats – 1 cup
• Toor dhal – ½ cup
• Channa dhal – ½ cup
• Drumstick leaves – 1 cup
• Red chillies – 4- 5 Nos
• Fennel seeds – 1 tsp
• Ginger – ½” piece
• Asafoetida – ½ tsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Gingelly oil – as required
• Coconut gratings (optional)– ¼ cup
• Salt to taste

Method:

1. Wash and soak toor dhal and channa dhal together in water for an hour.
2. In the mean time, clean murungaikeerai and pluck only the leaves. Wash them well in water, drain and keep aside.
3. First grind red chillies, ginger piece, fennel seeds together.  To this add the soaked dhals and grind coarsely. Transfer the dhal batter to the container.
4. Add oats to the mixer and grind coarsely by adding water. Transfer this to the same container.
5. To the oats-dhal batter, add the washed, cleaned drumstick leaves, coconut gratings, turmeric powder, asafoetida & salt. Mix everything well and bring the batter to a thick idli batter consistency by adding water, if needed.
6. Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
7. Drizzle few drops of oil and close with the lid and cook in simmer.
8. After  2 minutes, open the lid and carefully flip the adai to the other side and cook in simmer without lid for about 2 minutes. 

Hot & soft Oats Murungaikeerai Adai is ready. You can serve this adai with cocnut chutney or avail. But my personal preference is always for jaggery…so simple but yum.

Note:

This recipe will give soft adais as we add only the oats. If you want crispy, you can add ½ cup of raw rice in addition to the above ingredients.

Tags: Adai dosa recipes, Lentil crepe recipes, Oats recipes, Breakfast recipes, Dinner recipes, Diabetic recipes, Greens recipes, Murungai keerai recipes, Drumstick leaves recipes, Oats adai recipe, Murungaikeerai adai recipe, How to make soft adai with oats?, Healthy breakfast/dinner ideas, South Indian breakfast recipes, lentil pancakes recipes

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Raw banana fry | Vazhaikkai varuval

Raw banana fry | Vazhaikkai varuval is a spicy, tasty side dish which goes well with sambar, rasam, curd as well as with any Variety rice. Though I prepare raw banana fry in different methods, this recipe is quite simple with minimum ingredients. This dish comes handy during busy week days. I make this varuval often and our favourite combo is vazhaikkai varuval with lemon rice. 

Coming to the recipe, the raw banana needs to be sliced slightly thicker than as we do for banana chips. The risky part in this recipe is sautéing the veggie as it cooks very fast and tends to break easily. So care should be taken to retain the shape of the veggie in the end product. Other than this, it is a very easy to follow recipe.

Recipe for  Raw banana fry | Vazhaikkai varuval

Cuisine : Indian| South Indian

Recipe Category – Side Dish/Vegetarian

Preparation Time: 10 Minutes

Cooking time : 15-20 Minutes

Serves – 2

Ingredients:

• Raw banana | Vazhaikkai – 1 No.
• Red chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 2 to 3 tbsp
• Fennel seeds – 1 tsp
• Garlic (crushed) – 4 pods
• Curry leaves – few

Method:

1. Peel the skin from vazhaikkai, slit into two, cut them to thin discs and keep in water.
2. In a non-stick pan, heat oil and season with fennel seeds and curry leaves.
3. Add crushed garlic and sauté till it gets slightly browned.
4. Then add required salt, turmeric powder and red chilli powder, give a quick stir to mix all ingredients evenly with oil.
5. Immediately, add the raw banana pieces and mix everything well.
6. Cook covered with a lid in medium fire,  for about 5 minutes. After 5 minutes, open the lid and just turn around the pieces. Cook covered for 5 minutes.
7. Open the lid and fry in simmer for about 10 minutes, gently turning the pieces in between & switch off.

Spicy Vazhaikkai Fry is ready to serve! It goes well with sambar, dhal, rasam,curd or with any Variety rice.

Note:

• Adding garlic gives a nice flavour to the recipe as well as aids digestion. If you don’t like garlic flavour, add a pinch of asafoetida.

Tags: Vazhaikkai varuval recipe, simple raw banana fry recipe, Raw banana recipes, Vazhaikkai recipes, vazhakkai  varuval recipe, simple vazhai varuval, how to make simple fry with raw banana, vazhakkai fry, Chettinad vazhaikkai Fry, vazhaikkai poriyal recipe, Vegetarian fry recipes, Vazhaikkai stir fry recipe, Raw banana stir fry

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