Mutton Cabbage Gravy Recipe / Cabbage Kari Kuzhambu / Mutton & Cabbage Gravy

Mutton Cabbage Gravy

Ingredients for marination
Mutton-1/2kg
Salt to taste
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & garlic paste-1tsp
(Marinate the mutton with above ingredients for 30 minutes)
Ingredients ground to a smooth paste
Coconut-2tbsp
Fennel seeds-1tsp
Tempering
Cloves-2
Bay leaf-1
Cinnamon-a small piece
Oil-1 tbsp
Other ingredients
Chopped cabbage-2 cups
Chopped onion-1/4
Chopped tomato-1 small
Slit green chillies-3
Curry leaves-little
Method
Heat oil in a pressure cooker & temper it.
Fry the onion ,tomato ,curry leaves & chillies till light brown.
Add the marinated mutton & saute for 5 minutes.
Pour the ground paste & fry till oil separates from the masala.
Pour required amount of water & pressure cook till mutton is well cooked.
Cool & open the lid,now add the cabbage & cook it in open pan till the vegetable is soft.
Garnish it with curry leaves & serve hot with plain rice or roti.

Note:
Instead of cabbage you can add bottle gourd,ridge gourd or drumstick.

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Paneer Mutter Masala / Easy Paneer Mutter Masala Recipe / Peas Paneer Masala Recipe

Paneer Matar Masala

Ingredients sauteed in 1tsp of oil till onions are transparent
Chopped onion-1/4
Chopped tomato -1 big
Ginger & Garlic paste-1tsp
Cardamom-4
Cashew nut-8
(Cool & grind it to a smooth paste)
Other ingredients
Frozen peas-1 cup
Cubed paneer- 1 & 1/2 cups
Diluted milk-2 cups
( I used 1 cup milk & 1 cup water)
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Garam masala-1/4tsp
Sugar-a pinch
Salt to taste
Tempering
Butter-1tbsp
Oil-1tsp
Crushed kastoori methi-2tsp
Jeera/Cumin-1/4tsp
Method
Heat oil & butter in a pressure cooker temper with above ingredients.
Add the ground masala & saute for 2 minutes,make sure the raw smell has disappeared.
Now add the dry powders,peas,panner,give a nice stir till oil separates the masala.
Now pour the milk,close the lid & just give only one whistle,do not over cook.
Switch off the stove & serve it hot with jeera rice or roti.

Note:
For extra richness add cream ,make sure you add them once the stove is switched off.
Use firm paneer for this recipe so that it will not break while you pressure cook.

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Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu

Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup

( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.

You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.

Serve them hot.

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Ugadi Pachadi Recipe / Ugadhi Pachadi / Vepam Poo Pachadi Recipe - Telugu New Year Special

Ugadi Pachadi

Ingredients

Vepampoo / Margosa Flowers / Dry neem tree flowers- 1tbsp
Raw Mango chopped -1/2
Salt -to taste
Jaggery - 2 tbsp
Chilly powder -1/4tsp
Yellow moong dal -1tbsp
(Soak it in little water for 20 minutes)
Tamarind pulp -1tsp

Ugadi Pachadi

Method

Soak moong dal for 20 minutes in little water.
Mix all above ingredients together to the soaked dal, do not drain the water, mix it well.
This pachadi will taste sour, bitter, sweet & spicy.

Ugadi Pachadi

Note:

You can use dried neem flowers if you don't have fresh flowers.
Some people add chopped banana, coconut, chopped green chilies.

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Kondai Kadalai Vada / Black Channa Vada / Black Chickpea Vada Recipe

Kondai Kadalai Vada

Ingredients
Kondai Kadalai/ Black Channa-1 & 1/2 cups
(soaked over night in water,next day drain out the water completely before grinding)
Yellow moongh dal-2tbsp
(Soaked for 1 hour,drain water before adding to the batter)
Chopped onion-1tbsp
Green chillies-4 to 5
Chopped curry leaves-few
Hing-1/8tsp
Fennel seeds-1/2tsp
Salt to taste
Ginger a very small piece
Oil-to deep fry
Method
Drain out the water from the soaked black channa.
In a blender add the channa,fennel seeds,green chillies,ginger & hing.
Grind to a very coarse paste,do not add water just sprinkle if needed.
Remove them in a bowl add the chopped onion,curry leaves,yellow moongh dal & salt.Mix well till everything is combined.
Heat oil in a pan,divide the batter into small balls.Flatten these balls to medium thickness like we do for regular masala vada.
Deep fry these vadas in medium hot oil till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.Serve them hot.
Note:
a) Do not add any water to the batter,the batter should look like a semi coarse batter.If your batter goes a bit watery add a teaspoon of rice flour to thicken the batter.
b) You can replace green chillies with red chillies.
c) For extra flavour you can add cinnamon stick,garlic,mint leaves.
d) Chopped cabbage can also be added to make it more healthier while giving the kids.

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