Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

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 other curries , 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.

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Rajma Masala (Kidney bean in coconut cream)

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!!!

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Chicken Korma/Kurma with Almonds & Sesame

Chicken Kurma Korma with almonds and sesame

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!!

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Indian Butter Chicken (Murgh Makhani)

Indian Butter chicken (Murgh Makhani)

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 like Layered 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.

 

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Mixed dal and Vegetable Kurma (Mixed lentils and vegetables in cashew coconut gravy)

Mixed dal and Vegetable Kurma (Mixed lentils and vegetables in cashew coconut gravy)

Malabarians are not a fan of veggies and we rarely opt for veg meals. We are obessed with fish and other meats and I must say there are n number of varieties of non veg. Sad thing is that, I wont get fresh sea fish here in Tashkent,can get either frozen sea fishes or cold river fishes…. which doesn’t taste as we get back home :(.  I mean to say, we doesn’t have much malabar vegetarian signature dishes.Even then I love to try veg varieties of other kerala side dishes and some north indian aromatic and flavourful veg curries.

But, its hard to find an indian house that doesn’t stock different types of dals. When I ran out of vegetables and meats, or if lazzy to cook…. easiest way I used to opt is daal fry and egg omlet with chapathi.

This kuruma is a rich,delicious and nutritious accompaniment with roti/chapathi/parathas. All the goodness of red lentils,bengal gram, green gram and chick pea with the spinach and cabbage makes this curry extra ordinary. Flavour and richness of cashew and coconut takes this to the next level. This is a must try recipe and I am sure you will love this as we do. Now this recipe took a better place in my weekly menu!!

The recipe adapted from the cook book of one of my favorite Chef,  Chef Sanjeev Kapoor.

Anyways…lets gets started….

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Kerala style Liver Fry

Kerala style liver fry

Kerala style liver fry is absolutely finger licking side dish, liver pressure cooked and then slowly fried in coconut oil. Its really aromatic with all those spices and we always used to lick the last bit of it.

This liver fry will very well go with any Rice dishes, Parathas ,Vellayappam or with Kannur special Unsweetened Kalathappam.This is my hubby’s one of favorite dish which I make. He loves our Kerala dishes the most.

 

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Pumpkin curry

Pumpkin curry (Kerala style pumpkin curry)

Pumpkin cooked with flavorful coconut milk and lightly spiced and finally topped with mustard seeds and coconut oil Tadka.

I always prefer to make veg varieties for our sunday lunch…mostly our kerala style dishes with hot rice.
I usually cook with the ingredients available,rather than taking recipes and find the ingredients.when winter starts,we get alot of pumpkin here in tashkent with so many varieties – in different colors and style.So this sundays menu,i added my all time favorite dish – pumpkim curry.

My mom used to make tasty pumpkin curry…and this is her recipe. We enjoy it with hot rice and spicy beef….Usually she used to make it on fridays because in our place in kerala…we get fresh beef on fridays…..omg its really yummmy.

We can make so many sweet and savory dishes with pumpkin, and check out my Pumpkin & Dates Halwa , Pumpkin Payasam Panna cotta,  Pumpkin Soup,and Pumpkin Pie.

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