Mutton Ghee Roast - Mangalorean Style

          This is a very yummy Mangalorean delicacy. It is very spicy and full of flavour coming from the ghee and a medley of various spices. The use of onion is optional. There are many versions to this amazing dish and whichever way it is prepared, it simply tastes awesome. 

          This mutton curry can be relished as a side dish with plain steamed rice, plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure hit at parties and during special occasions too. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 600 gms. mutton with bones
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. ghee
• 1" ginger
• 3-4 garlic cloves
• 1 small onion (opt)
• 1 tsp. tamarind paste
• 1/2 cup beaten yoghurt
• 1-2 sprigs curry leaves
• 1-2 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. fennel seeds
• 1/2 tsp. black peppercorns
• 3 whole red chilies
• 6-7 Kashmiri red chilies
• 1"cinnamon
• 3-4 cardamoms
• 6-7 cloves
• 1 star anise

           Marinate the mutton with salt, turmeric powder and ginger-garlic paste for 2-3 hours. 

          Heat 1 tbsp. ghee in a pan. Saute the marinated mutton for 4-5 minutes or till the moisture evaporates. 

         Pressure cook the mutton in 1 cup water for 15-20 minutes on a low flame after the first whistle. Keep aside.

          Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste, ginger, onion, garlic and some stock into a fine paste. Keep aside.

          Heat remaining ghee and saute the ground paste. Simmer till the oil separates. Add the yoghurt and continue to stir for a minute. 

          Now add the cooked mutton along with the stock and curry leaves. Simmer till the mutton is nicely coated with the masala.

          When done, switch off the flame. Garnish with coriander leaves and serve with plain steamed rice. plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.

          
                             

                      Marinate mutton with salt, turmeric powder & ginger-garlic paste for
                      2-3 hours. 

                      Dry roast all ingredients mentioned. Cool & grind with tamarind 
                      paste, ginger, onion, garlic & some stock into a fine paste.

                      Heat 1 tbsp. ghee & sauté marinated mutton for 4-5 minutes or till the
                      moisture evaporates. 

                      Pressure cook mutton in 1 cup water for 15-20 min. on low flame after
                      the first whistle. Keep aside.

                         The cooked mutton.

                        Heat remaining ghee & sauté the ground paste. Simmer till oil separates. 

                        Add yoghurt & continue to stir for a minute. 

                      Add cooked mutton, stock & curry leaves. Simmer till mutton is coated 
                      with masala.

                      Garnish with coriander leaves & serve with plain steamed rice. plain
                      biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or
                      plain roti.

Chicken Pulao

          This is my version of a simple homemade style chicken pulao. You can term it as a satisfactory one-pot meal that can be enjoyed with raita and salad. It is basically a quick fix pressure cooker meal on those days when laziness takes over or when time is a constraint. So check out the step by step pictorial recipe to prepare this no-frills delicacy.

• 300-400 gms. chicken with bones
• 2 bay leaves
• 2 star anise
• 2-3 green cardamoms
• 5-6 cloves
• 2 marathi moggu
• 1 mace
• 2 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. lime juice
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1-2 potatoes, cut into half
• 2 green chilies
• 1 cup basmati rice, soaked in water for an hour
• 1 tbsp. ghee
• 1 tbsp. oil
• mint leaf to garnish
• raita & salad to serve

          Marinate the chicken with ginger-garlic paste, tomato paste, lime juice and all the dry powdered spices for an hour.

          Heat the ghee and oil. Temper with bay leaves and all the whole spices. Sauté for a few seconds. Add the onion and fry till light brown.

          Add the marinated chicken and sauté on a medium flame for 2-3 minutes. Add the drained rice and continue to sauté for 2 minutes.

          Now add 1 & 1/2 cups water, green chilies and the potatoes. Pressure cook for 1-2 whistles. When done, fluff it with a fork. Garnish with mint and serve with raita and salad for a wholesome one-pot meal. 

                      Marinate chicken with ginger-garlic paste, tomato paste, lime juice &
                      all the dry spices for an hour.

                    Heat ghee & oil. Temper with bay leaves and all the whole spices. Sauté
                    for a few seconds. 

                                 Add onion & fry till light brown.

                       Add marinated chicken & sauté on a medium flame for 2-3 minutes.
                    

                                  Add drained rice & continue to sauté for 2 minutes.

                        Now add 1 & 1/2 cups water, green chilies & potatoes. Pressure cook 
                        for 1-2 whistles. 

  
                                  When done, fluff it with a fork. 

                    Garnish with mint & serve with raita & salad for a wholesome one-pot meal.