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Slowly cooked mutton in mint and coriander masala is really lip smacking curry, which is prepared little different way unlike normal Indian curries. Cooking them in green masala obviously making them different, other than that I have used green chilli and black pepper for hot kick instead of red chilli powder which we normally do. Not used tomatoes at all for tanginess, instead used lemon juice for tanginess as well as to retain the green color.
Coconut milk powder is used to make the curry extra rich and marinating the mutton makes the meat little more tastier. They can be served with any type of bread, Rice, malabar kalathappam .kerala paratha, pathiri etc…
This mutton hara masala is our family favorite, hope you gonna love them too.
My favorite thing about minced meat is it gets cooked soo easily. Very simple and most aromatic Kheema Masala is a best pair with any bread/Rice and one of the winter favorite here. Very simple preparation require to make this kheema masala. I used to add this recipe in my menu plan very often since they can be put together very easily and they are sooo delicious too.
I have used beef kheema here, you could use mutton/chicken kheema instead. Rest of the ingredients are very basic Indian masalas. It goes very well with bread like Bhatura,Steamed bun,Lacha paratha, etc or your choice of Rice.
I used to buy meat chunk with less fat and ask the butcher to mince for me. Because, if you are buying already minced one, they will add more fat to it. Or else you can mince yourself if you own a meat mincer.
Hope you will try the recipe and lemme know the feedback.
Mutton/lamb Korma is one of the most popular side dish in India, but the method and style of preparation varies from home to home. Coconut and cashew gravy makes this dish so rich and aromatic spices gives so much flavor at the same time.
Like othercurries, we don’t use red chili powder in the kurma. Green chili and black pepper gives the hot kick and you can adjust them as you prefer.This recipe is from my sister and taste of – Kerala porota and mutton kurma combo she used to make still there in my mouth. They very well go with ghee rice, batoora, Parathas , vellayappam and chapathis too.
This recipe was there in the draft for very long time. I was busy with shifting to new house and some back-end work is going on to make my precious space better for both my readers and myself. Hope I can finish them at earliest.
Do try this recipe and lemme know your feedback. Hope you will love it as much as we do.
Kidney beans in aromatic indian spices and coconut cream is one of our way to enjoy vegetarian dish which appear on our dinner table at least once in a week. I make sure those beans/lentils are included in the menu while I am planning for the week. This creamy kidney bean curry we loves to enjoy with white rice, putt (Kerala steamed rice cake) or any Indian bread.
Being a non veg fan, vegetarian dishes are accepted rarely by my man here. But this rajma masala is both of us favorite.If I am making this curry for the dinner with putt, that day is a peaceful day for me….once I soaked this in the morning, curry will be ready in no time and there is no such effort for making Putt as well. We ladies always look for easy and delicious way to cook right??? Here is one among them!!!
Chicken Kurma/korma is one of the famous and widely prepared Indian side dish, thick gravy based curry…..loaded with aromatic Indian spices. Style of preparation varies from region to region. Which is usually served with any Indian Bread or white rice. Whenever we prepare kurma, we will end up by licking fingers. They are soo delicious.
This version of Kurma is super easy and made of yogurt based gravy, Almonds and sesame gave thickness and nuttiness to the Korma. Lots of green chilli used to give that hot kick to the Kurma. Garam masala and powdered cumin gave fantastic Indianish aroma. There is no usual sauteing kind of stuff in this kurma except for the onion frying. Just take all the ingredients together and slowly cook to the perfection without adding any water!!!Moisture from chicken and yogurt helps to tenderise the chicken.
Ever since I got this recipe from Fox life TV show “Food Safari”, I added this to our weekdays dinner menu with little changes. They are soo easy and delicious.Anyways, lets see the recipe…. enjoy cooking!!
Butter Chicken is most of us favorite side dish order when we visit restaurants. But how about someone like me who stays abroad and limited options of Indian restaurants!? Yes, home cooking is the only option. And getting restaurant like food at home it self make our loved one so happy. So here is a mouth-watering Restaurant style Butter Chicken recipe with oven grilled chicken.
Butter chicken is an Indian side dish, cooked in mildly spiced cream and tomato based gravy with chicken cooked in Tandoor(clay oven),grilled in oven or pan-fried. Mostly served with tandoori roti/Naan or any other Indian bread likeLayered Paratha, Chapathi or any bread of your choice. I served this finger licking Butter chicken with Onion paratha, which was also a delicious combo.
You can use left over tandoori chicken after a barbecue party or can make the chicken ready a head of time. Keeping chicken to marinate over night makes chicken more flavorful and tender.
Kheema with Dhal(Lentil) is a beautiful combination goes very well with roti,chapathi, rice, Layered Paratha,any bread, Unsweetened Kalathappam(Rice cake) etc.I made it with Indian masala and this is little more on spicier side. You can use any dhal(lentil) and I used Chana Dhal (Splitted chick pea). I also tried with Masoor Dhal (Red lentil) and both came out well.
I wasn’t aware of this tasty dish before. Once my hubby brought Kheema(minced meat) and asked me to make kheema dhal. When he was in college hostel, they used to cook food by themself. So his north India friends used to make this Kheema Dhal occasionally. Thats how I started making this and added to our menu.
I made it my own way and it came out well. Tried second time with some more fine tuning and here it is for you.