Tag Archives: nonvegetarian

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.

 

 

Squid Stir Fry

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This is my first cooking with squid, but I had in few times. Cleaning of this squid has been a big job, but I have made it too. The Squid Rings has a special taste, so no matter how and what all the ingredients we use to cook. My girl loves this squid a lot. But it should be cooked only for 20 mins, so that it would soft and juicy else it would turn hard and become rubbery to chew. Let us move on to the recipe…

Stir Fried Squid

Stir Fried Squid

Ingredients:

  • Squid – 500 gm
  • Onion – 2 nos (medium sized)
  • Tomato – 1 no (medium sized)
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 1 tsp
  • Ginger-garlic paste – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 2 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Coconut oil – 1 tbsp
  • Salt to taste

Preparation:

  • Clean and chop the squid into rings. Finely chop the onions and tomatoes into small pieces.
  • Take the squid in a bowl; add chili powder, coriander powder, ¼ tsp of turmeric powder and salt. Mix them well and leave it aside for half an hour and let it marinate.
  • Heat oil in a kadai, add mustard, cumin and curry leaves. Wait till they crackle.
  • Add in the onions, ginger-garlic paste and cook till they become golden brown.
  • Add in the tomatoes, ¼ tsp of turmeric powder, salt and cook till they turn mushy.
  • Add in the marinated squid rings followed by cumin powder and cook till the raw smell goes off.
  • Cover and cook till they are done.

Serve hot.

 

Dried Shrimps Masala / Eral Karauvadu Masala

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Dried shrimps are always tasty in its common style, whatever the way we cook and even they are prepared as salads. Today I am going to share the recipe of dried shrimp’s masala, which goes out well with steamed rice, sambhar rice and curd rice. Let us move on to the recipe…

Dried Shrimps Masala / Eral Karuvadu Masala

Dried Shrimps Masala / Eral Karuvadu Masala

Ingredients:

  • Dried Shrimps / Prawns – 100 gm
  • Onions – 50 gm
  • Tomatoes – 25 gm
  • Chili powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Garam masala – ½ tsp
  • Salt to taste
  • Curry leaves – a string
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Oil – 4 tsp

Preparation:

  • Finely chop the onions and tomatoes.
  • Heat oil in kadai, add in the mustard, cumin seeds and curry leaves. Wait till it crackle.
  • Add in the onions and cook till they are transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in the spice powders (turmeric powder, chili powder and cumin powder) followed by salt, cook till the raw smell goes off.
  • Add in the dried shrimps/prawns and cook for 5 mins.
  • Pour in half cup of water and keep in medium flame, wait till the water gets evaporate and the shrimps become flakky (separating easily into pieces).
  • Transfer it to a bowl.

Serve hot with steamed rice, Indian breads, dosa and variety rice.