Kerala Style Mutton Stew

 

INGREDIENTS

      With Mutton

• 1/2 kg (or 1 lbs) Mutton
• 1/2 medium size red onion
• 4 green chillies
• 1/2 in piece ginger, chopped long.
• 6-8 curry leaves

      Veggies

• 1 potato diced to 3/4 inch pieces
• 2 carrot clean and cut to 1 inch lengthwise slim pieces.

       For Sautee

• 1/2 tbsp whole pepper
• 1 onion sliced thin
• 4 chillies sliced lengthwise
• 1/2 tsp ginger, sliced
• 6-8 curry leaves
• 1 tbsp uppma rava
• 1/4 tsp garam masala
• 1 can coconut milk or milk of 1 grated coconut.
• 1 tbsp oil

METHOD

1. Cut mutton into chunks, wash and drain for a few minutes
2. Cook all ingredients under "With Mutton" in a pressure cooker (2 steams)
3. Cook Veggies in boiling water for a few minutes until cooked, drain water.
4. Cook potato and carrots in boiling water for a few minutes until cooked.
5. Heat oil in a large pan (large enough for whole stew)
6. First fry whole pepper and ginger for 30 seconds
7. Add onion, chillies, curry leaves and fry till onion is a golden
8. Add uppma rava, garam masala and fry for 1 minute.
9. Now add mutton, cooked veggies and stir to mix it all
10. Add coconut milk and bring the whole mix to a boil on low flame
11. Boil for 5 minutes.
12. Turn off the stove, let it sit for 5 minutes and serve.

 

Thrissur Vellai Appam

INGREDIENTS

• 2 cups basmathi rice (for 20 appams)
• 1/2 can coconut milk or milk of 1/2 a grated coconut
• 1tsp Yeast
• 1/2 cup cooked rice
• 1/2 cup sugar
• 1 pinch salt
• Tapered bottom appam making pan

METHOD

1. Soak rice for 2 hours.
2. Soak yeast in warm water.
3. Drain water from rice and mix all ingredients.
4. Grind in a blender until mixture is very smooth.
5. The mixture should not feel coarse or sandy.
6. Ferment overnight or at least 4 hours. It must rise nicely for fluffy appams.
7. Refrigerate after the dough rises, if not making appam immediately.
8. pour about 2 ice cream scoops of dough into the appam pan.
9. Lift pan and swirl so you coat dough from the bottom, upward to top.
10. This will give you the lace thin outside and thick center of the appam.
11. Cook on stove for about 2 to 3 minutes, or until edges begin to brown.
12. Remove appam and place on a cooling grid.
13. Cooling each appam is so it wont stick when you stack them for serving.
14. Serve with sweetened coconut milk or egg curry or mutton stew.
    
    
    
    
    
    
    
    
    
    
    

Kerala style Noolappam (Iddiyappam)

INGREDIENTS

• 1 cup rice flour
• Boiling water about 2 cups
• Salt (in the water)
• Iddly making steam pot with dipped trays
• Iddiappam presser

METHOD

1. Bring the water to boil and add some salt.
2. Slowly pour the hot water into rice flour and mix with spoon.
3. It will be a bit difficult to mix but do try to bring it all together.
4. Place cover and keep aside for 15 mts.
5. Grease the iddly trays.
6. Fill dough in the iddiappam press
7. Squeeze out the dough in swirls into each pit in the iddly trays.
8. Steam for 10 mts, remove iddly trays and allow to cool a bit.
9. Remove each iddiappam and keep warm in a casserole container
10. Clean iddly trays of sticky dough remains and grease to reuse.
11. Serve warm with either sweetened coconut milk or egg curry.

Kerala Style Egg Curry

INGREDIENTS

       Main

• 4 Eggs
• 1 Onion finely sliced
• 2 Green chilli
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 large Tomato
• 8 to 10 Curry leaves (1 stalk)
• Cooking oil
• Salt to taste
• 1 can Coconut milk or water instead.

      Masala

• 1 tbsp.  Chilli Powder (lesser to make it less spicy)
• 2 tbsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala

METHOD

1.     Heat oil in a pan.
2.   Add onion, green chillies and curry leaves fry few minutes till light brown.

3.     Add ginger and garlic paste to the mixture and fry for 2 minutes .

4.     When the mixture cools down, grind it to paste.

5.     Put the mixture back into the pan and fry on medium heat.

6.     Fry the paste until it becomes brown and oil being to seep out of the paste.

7.     Add all masala powders to the paste and stir for a minute.

8.     Add tomato diced small. Wait until the mixture becomes like a gel.

9.     Then add water or coconut milk and cook until the gravy becomes thick.

10. Turn off the stove.

11. Add boiled egg cut in half, lengthwise.

12. Garnish with curry leaves and serve.