Monthly Archives: April 2015

Rangoli – 1,2

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This peacock rangoli was drawn by me and coloured by my daughter for Tamil New year.

Rangoli for Tamil New Year

Rangoli for Tamil New Year

 

 

This is a flower design Rangoli drawn by both of us.

Mutton Ridge gourd Curry

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My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.

It goes out well with steamed rice and dosa. Let us move on to the recipe…

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Ingredients:

  • Mutton – 500 gm (with bones)
  • Ridge gourd – 300 gm
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Onion – 2 nos (100 gm)
  • Curry leaves – a string
  • Grated Coconut – 4 tbsp
  • Cumin seeds – 2 tsp
  • Mustard seeds – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and chop the mutton pieces into medium size.
  • Peel and chop the ridge gourd to medium size.
  • Peel and finely chop the onions.
  • Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
  • Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
  • Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
  • Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
  • Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
  • Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.

Serve hot with steamed rice, dosa or chapathi.

 

 

Lemon Mint Mojito

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As of summer I have been sharing few juices and mojito recipes, this lemon mint mojito is one among them. Lemon mint mojito is the combination of lemon juice and mint leaves. It is a good source of coolant and a refreshing drink and served before lunch.

Lemon Mint Mojito

Lemon Mint Mojito

Ingredients:

  • Lemon – 6 nos
  • Mint leaves – a fistful
  • Sugar / Sugar syrup – 2 tbsp

Preparation:

  • Wash and cut the lemon into halves. Squeeze out the juice and keep it aside.
  • Clean the mint leaves.
  • Take lemon juice, sugar, mint leaves and a cup of water together in a blender and blend well.
  • Strain the juice and pour in the required water. Give a stir and refrigerate.

Serve chilled with lemon wedges and mint leaves.