Tag: dips

Mutton Curry in Pressure Cooker

The easy way I cook my mutton is using a pressure cooker. Its fast and time efficient.

Mutton curry recipe I prepared here is very basic and all you need to do is just grab a few Indian spices. I liked the idea of having a thick gravy as a dip so I prepared a paste of onions and tomatoes to increase the quantity of gravy.

 

More recipes on Mutton:

Soup of Mutton Bone-Marrow

Mutton Ghee Roast

 

Preparation time: 10 minutes (includes cooking)

Cooking time: 45 minutes

Serves: 2 – 4

Appliance used: Steam pressure cooker (see notes*)

 

Ingredients

Mutton meat – 500 g, add bones if you prefer

Onions – 1 large roughly chopped + 1 small thinly sliced (separated)

Garlic cloves – 2 large

Tomatoes – 2, roughly chopped

 

Spice paste or Masala:

Grated Coconut or coconut milk – 1/2 cup,

Turmeric – 1 tsp

Red dry chilies – 4

Fennel seeds – 1/4 tsp

Coriander seeds – 1 tbsp

Ginger or paste – 1 1/2 inch / 1 tbsp

Black peppercorns – 5

Cinnamon stick – 2 inch long

 

Directions

1. In a pressure cooker, add the washed mutton pieces, finely chopped onions, a tsp salt. Cover and cook for 6 -7 whistles. Turn off heat.

The meat needs to be soft, tender and not chewy.

Mutton meat

2. In the meantime, make a fine paste of the following:

Using a medium jar make a paste of onions with garlic and tomatoes. Blend them separately and transfer them into separate bowls.

Make the spice paste using the same blender by adding all the ingredients such as coconut, turmeric, fennel seeds,red chilies, coriander seeds, peppercorns, cinnamon stick and ginger paste.

Set it aside. Now all you have to do is start cooking while all the prep work is done.

3. Heat a deep wide container with 2 tbsp ghee. Add onion paste and fry for 2 minutes until the raw smell goes away.

Onion paste

Then, add the spice paste. Fry for 2-3 minutes and then mix reserved 1/4 cup water from the spice jar.

Do not add too much water, you can adjust the consistency later after adding the mutton.

Onion paste and masala

4. Pour the tomato puree with salt. Cook and simmer till it boils, check for salt.

mutton gravy

5. Once it has come to a boil add the mutton pieces along with its juices and left over mixture. Mix and adjust the consistency of thickness as required by adding water now if necessary.

Curry of Mutton

Cook for another 5-10 minutes on medium heat for the mutton to soak in the flavor of spices. Check salt. Turn off heat.

Serve it with plain bread or rice. You can accompany it with greens.

Mutton curry -bread-corn

 

 

Note:

* Pressure cooker I use for the last 3 years with specification:

Prestige Deluxe Plus Mini Induction Base Hard Anodized Pressure Handis, 4 Litres

Designed for both induction & gas stove cooking

Material: Hard anodised Aluminium

Colour: black

The link above is just for reference on its specifications and looks.Previously, I have used a mini pressure cooker similar to this one and have never had problems with it. Make sure you do not use it on very high heat without oil.

 

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Goli Baje Recipe

Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.

Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.

Preparation time: 10 minutes, plus 2 hrs fermenting time

Cooking time : 20 minutes

Makes: 25 – 30

 

Ingredients

Vegetable oil for deep-frying

Plain Flour / Maida – 1 cup / 150 g

Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g

Yogurt – 1/2 cup / 160 g (thick)

Water -1/2 cup

After fermentation:

Ginger paste / fresh ginger – 1 tsp, chopped

Cumin seeds – 1/2 tsp

Green chili – 1 tsp / 1 small, chopped

Grated coconut – 2 tbsp

Caster sugar – 1 tbsp

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Coriander (optional) – 1 tbsp, chopped

Warm water – 4 tbsp

 

For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)

Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)

Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)

Salt – 1/4 tsp

Fresh ginger – 1 inch thick, small

Green chili – 3 small

Seasoning:

Vegetable oil – 2 tbsp

Red dried chili – 1 (if available)

Mustard seeds – 1 tsp

Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)

Water as required for thickness

 

Directions

1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.

chickpea flour, gram flour, besan added to maida, plain flour

curd added to Goli baje

 

2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2  hours (I kept it for precisely  2 hrs). Even if it’s a little longer the better.

Goli baje batter of gram flour, plain flour, yogurt & little water

 

3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.

cumin seeds, grated coconut, ginger paste, salt, green chili, sugar, baking soda

4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.

browning on one side of Goli baje

5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.

Goli baje, Mangalorean bonda, Indian

Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.

goli baje with coriander chutney

 

Coriander chutney: Preparation time – 7 mins to 10 mins

1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.

2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting. 

Coriander chutney, mustard seeds sputter

3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.

mustard seeds, red dried chili, curry leaves

4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.

Coriander chutney for Goli baje

Goli Baje with coconut-coriander chutney

Storage of Chutney:

+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.

 

Note:

*I haven’t used coriander in the Goli Baje batter.

*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.

*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.

*If the batter is too water you can add more plain flour/maida.

 

 

I would love to know how it turns out for you. Thank you for visiting 🙂

 

Stay healthy!

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