SHREDDED LAMB BRUSCHETTA


Whenever I cook any meat I reserve some in

the fridge for dishes like this .This time I found

quantity of meat was less compared to the

bread I wanted to make ( lockdown blues).

So checked the fridge for combinations and

picked up the pre-soaked channa / chick peas.

That was a satisfying combination and tasty too

A quick breakfast,dinner ,or a snack at tea .

Kids will love crunchy dishes like this ,so do try

this recipe and post in your comments!

Moving to the quick recipe now

INGREDIENTS

Bread slices

200 gm meat

1/2 cup chick peas ( soaked)

Few pieces of cut leeks / spring onions

1-2 tbsp chilli paste

1/4 tsp pepper powder

Salt to taste

Butter

METHOD

•Cook the meat till it changes colour.

•Take the meat out and mince it with the chick

peas in a mixer. ( coarse mixture)

•Mix in the rest of the ingredients

•Spread butter on the slices of bread on one only.

•Spread the minced mixture on the bread slices

and bake in a preheated oven (200C) for 10

minutes.

•Remove from oven .Drizzle tomato sauce and

serve.

Variations:

You can add grated cheese before baking too.

Adding Palak is another variation.

CURRIED NOODLES(with leftover curry)


This is made with left over mutton curry ,and

the taste was amazing .You have to pick the

remaining pieces of meat ,fry in butter and add

in the making of noodles with a little curry

( like kothu).

The same process may be followed in the

making of ‘ kothu parota’+or string hopper

kothu.

To the recipe now

INGREDIENTS

400 -500 gm noodles

1-2 carrots

Few beans cut

A small piece of cabbage

Few spring onions/ leeks

1 cup leftover curry

Leftover meat fried in a little butter separately.

2-3tbsp butter

Salt to taste

1/2 tsp chilli powder/ pepper powder

( optional )

3-4 eggs scrambled separately

METHOD

Cook the noodles ( directions in the packet you

are using ) , drain and set aside .

Heat butter in a wok,and add the vegetables

with salt.

Toss for 5 minutes ,add the fried meat and the

curry .Once it reaches a boil ,add in the cooked

noodles and mix well.

Add scrambled eggs and serve hot .

( I made this with the mutton curry in my previous post😋)

MUTTON CURRY


This curry is made with the ‘Mussalam Raan

recipe . 3 types of grinding,but worth the effort.

For tenderising raw papaya is used, and the

meat was very soft and melt in mouth.

So do try this awesome recipe for rices,or any

type of rotis,and do share your experiences.

If possible try making the raan too!

INGREDIENTS

1 kg mutton

1 cup curd

3 tbsp.ghee

1/2 lime

Salt

Pastes to be ground


1 tbsp coriander seeds,10-12 red dry chillies,

1 tbsp poppy seeds (white khus khus),2 cloves,3

cardamons,1 tsp black pepper seeds,curry

leaves,1 inch piece cinnamon,saffron (optional)

Lightly roast for 2 minutes and grind to a paste.


1/4 coconut cut into pieces,handful of

almonds,2-3 tbsp raisins


10 cloves garlic,1 inch piece ginger,a small

piece of raw papaya


METHOD

Grind all the three pastes separately and set

aside.

Mix curd and salt into the ginger-garlic paste

and mix in with the meat.

Heat ghee in a pressure cooker.

Add onions and sauté till brown .

Add the other pastes with the marinated meat .

Add a little water and allow to cook in its juices

for 3-5 whistles.Allow steam to release on its

own .Sprinkle methi leaves if you like and

serve.

NOTE

If you are trying the raan recipe ,apply all the

masalas and cook on a slow fire covered with

coals on top . If needed use more ghee.

Raan -Whole leg of mutton , made slits,masalas

applied and slow cooked till tender and brown.

SAUCY MANGO – CHICKEN


This is a chicken recipe where the chicken is

marinaded in ripe mango juice ,and mixed into

an onion- ginger sauce.

I have posted a recipe with mandarin juice

before.Here’s to the link

https://calinskitchen.com/2020/01/18/mandarin-chicken/

Now to today’s recipe

INGREDIENTS

500 gm chicken

2-3 onions chopped fine

2 inch piece cinnamon

2 tsp Kashmiri chilli powder

1-2 tsp chilli powder

2 green chillies cut into strips

1 inch ginger cut into strip

Salt to taste

3-4 tbsp oil

Juice of 1 medium sized mango .

1 tsp rice flour

METHOD

Marinade the chicken in the fruit juice and salt

for minimum 30 minutes.

Heat oil in a wok,add onions ,cinnamon and

salt,and sauté till light brown. Add both the

chilli powders , and the marinaded chicken ,

ginger strips and cook on medium flame till

chicken gets a nice roasted colour,stirring

occasionally .

Add green chilli strips and sprinkle rice flour

and mix well . Cook for another 5 minutes and

remove from fire .

PEPPER CHICKEN CURRY


This is my mom’s chicken curry recipe . Cooked

with coconut milk.

I have posted my mom’s spice powder recipe

before and here’s the link https://calinskitchen.com/2019/09/07/moms-chicken-spice-powder/

This has to be used in this curry.

A word about it’s speciality is …..once my mom

adds this spice powder in meat curries,the

aroma immediately activates your taste buds.

So do try and post in your comments!

Can be served with rice ,any rotis , string

hoppers, hoppers..,

INGREDIENTS

1 kg chicken

2 potatoes

2 onions chopped

3 slit green chillies

1 tomato

1 tblsp ginger garlic paste

1/4 cup vinegar / tamarind extract

1 tbsp pepper powder

1 tsp cummin seeds

1 tsp saunf ( perumjeeragan)

1/2 tsp red chilli powder

1.5 tbsp coriander powder

1 cup thick coconut milk

2 cups second and third extracts of coconut milk

2 tsp spice powder (garam masala powder)

For tempering

2 tbsp coconut oil / sesame oil

1 tsp mustard seeds

1 tsp saunf

1/2 tsp cummin seeds

A small piece cinnamon

3 cardamons

3 cloves

Curry leaves

METHOD

Heat oil , add the ingredients listed for

tempering .

Next add onions , and when it turns brown,add

the tomato , ginger garlic paste , salt and green

chillies.

After 5 minutes add the chicken,the spices ,

potato,vinegar and stir well.Allow to cook for

another five minutes and add the thin coconut

milk.Cover and cook till potatoes are tender .

Now add the thick coconut milk extract,the

spice powder and cook on a low flame for 10

minutes and remove from fire.

This curry can be made thicker like a masala.

Any other meat can be made with the same

recipe.

CHICKEN PALANDY


This is my version of chicken palandy with a

mix of thick coconut milk.

One pot cooking ( see picture ) . The chicken is

fried while the onions are also being fried . All

this is fried in ghee .You can use butter for

ghee.

Now to the recipe

INGREDIENTS

250 gm chicken

3-4 onions sliced fine

2 green chillies slit

1 small tomato

1 piece cinnamon

1 tsp chilli powder

1 tsp cummin seed powder

1/4 tsp pepper powder

1/2 tsp garam masala powder

1/4 cup coconut milk

1/2 tsp.sugar

2-3 lightly beaten eggs

Few curry leaves

5-6 tbsp.ghee

Salt to taste

To marinade the chicken

1 tsp.chilli powder

1 tsp ginger-garlic paste

1 tbsp.vinegar

1 tsp salt

METHOD

Heat the ghee in a flat bottomed pan,and fry

the chicken for few minutes.

Shove the chicken,to one side and put the

onions and cinnamon and let it brown.

Once the chicken is done ,add the rest of the

ingredients except the eggs and mix well for 5

minutes.

Shove again the chicken mixture,add the eggs

and scramble .Once partly scrambled mix the

chicken well . Add coconut milk with a sprinkle

of sugar and switch of the flame . Mix lightly

and serve .

The same recipe can be used to make kothu

parota

CHICKEN CASHEW KORMA


This recipe can be made as a white chicken

curry ,by opting out the turmeric.

Can be served with rotis,hoppers,stringhoppers

and steamed rice.

Less spicy , but rich,creamy finger -licking

dish.

To the recipe now

INGREDIENTS

500 gm chicken

10 cashewnuts

2 big onions cut into quarters

4 cloves garlic

1 inch piece ginger

1 green chilli

1/4 cup coconut

3/4 cup curd

1/2 tsp white pepper

1 tsp coriander-cummin powder

1/4 tsp turmeric ( optional)

1 tblsp kasuri methi leaves

2-3 tblsp ghee

1 onion chopped

Whole spices (cloves3,cardamons3,cinammon 1

inch piece)

1 tsp fennel seeds

METHOD

First boil the onions and cashew together till

onion changes colour.(I kept it on the top dish

of the rice cooker to save time).Allow to cool

Grind this to a paste,with chilli,ginger,garlic

and coconut and set aside.

Heat ghee in a pan and add whole spices and

chopped onions.

Once the onions brown lightly,add chicken with

turmeric salt ,coriander powder and allow to

cook in its juices for 10 minutes on a slow

flame.

Next add curd,white pepper mix well and add

the ground paste.

Cook for another 5- 10 minutes.

Sprinkle kasuri methi leaves and remove from

fire.

This can be tried with seafood,potatoes,

paneer,mixed vegetables,potatoes,bottle

gourd,potato and peas .

BUTTER BADAM CHICKEN


This is another lovely dish, cooked in butter

with the creaminess of almonds!

This can be served with rotis,rices, or any dish

you prefer.Very easy and delicious!

To the recipe now

INGREDIENTS

For the marinade ( minimum20 minutes)

Ingredients

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp garam masala powder

1/2 cup curd

1 tsp salt.

For the sauce

Ingredients

1 cup coarsely ground onions

3-4 tomatoes ground

1 tsp cummin seed powder

1 tsp Kashmiri chilli powder

1 tblsp kasuri methi leaves

10-12 almonds ground

30-50 gm butter

Method

Heat a wide non stick pan ,add the butter .

Next add the marinated chicken, and allow

to cook in its juices with butter.

Next add the onions and allow to cook on

medium flame for 10 minutes.

Next add tomatoes and the rest of the spices

Let the chicken and the tomatoes blend well,

and the oil separates.

Finally add the almond paste . Check for

salt.Add in kasuri methi leaves and remove

from fire .

BONELESS MUTTON MASALA


This dish is a match to any food,whether it is

rotis , rice or thickened to make any bakes,

frankies….. . Blend of browned onions and

tomatoes with masalas it has a unique taste.

Let’s get into the recipe rightaway.

INGREDIENTS

500 gm boneless lamb / mutton

2-3 onions sliced

3 tomatoes ground coarsely

1 tblsp chilli powder

1/2 tsp peppercorns

1 tsp saunf ( perumjeeragam)

Few pieces of cinnamon

1 tsp coriander powder

1/2 tsp cummin seed powder

1-2 tsp chopped ginger

Few slit green chillies

1 tsp garam masala powder

1 tsp ginger -garlic paste

1 tblsp vinegar / 1 tsp amchur powder

3 tblsp oil/ butter

10 coarsely ground almonds

1 tsp dried fenugreek leaves/ coriander leaves

Salt to taste

METHOD

Cook the mutton with 1 cup water, ginger garlic

paste , peppercorns, in a pressure cooker till

done .Drain the stock and set aside.

Heat oil in another pan,add the onions with salt

and sauté till golden brown . Add the cinnamon

Now add the drained meat pieces and allow to

cook with the onions for few minutes till it

looks slightly roasted.

Add the rest of the ingredients,except the

ginger vinegar and green chillies , and cook on

a medium flame till the raw taste of tomato is

gone .Add a little of the meat stock ( to your

requirements )

Add the remaining ingredients( ginger ,vinegar,

green chillies).

Add the coarsely ground almond paste and

cook for a further 10 minutes on a simmering

mode.

Add dried fenugreek leaves or coriander leaves

and remove from fire.

ROASTED SPICE CHICKEN


This chicken dish is a blend of roasted spices,

with kokum.Tangy in taste,best served with

yellow rice/plain rice/ghee rice /pulao.

The same recipe can be tried with meat.

Let’s get into the recipe right away!

INGREDIENTS

1 kg chicken / meat

1/2 cup grated coconut

1 tblsp raw rice

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 tsp pepper powder (optional)

Few curry leaves

1 tblsp vinegar

1/2 tsp cummin powder

1 onion sliced

2 green chillies

Few pieces of sliced ginger

1 piece rampe( pandan)

A small piece lemon grass

2-3 tblsp.oil

3 -4 pieces kokum (kodumpuli/garcinia

cambogia)

METHOD

Heat 1 tblsp oil , and roast the bold listed till

they turn dark brown.(the rice should have

browned).

Powder fine and set aside.

Soak the kokum pieces in hot water .

Heat the rest of the oil in a thick bottomed

pan,add cinnamon,cloves ,curry leaves,pandan,

and lemongrass.

Next,add the chicken and let it cook in its juices

till chicken changes color.

Now add the rest of the ingredients and cook

till thick and creamy .

The consistency depends on your preference.

Do try this recipe and send in your valued

comments!