Tag Archives: tamiliancooking

Lamb Turnip Curry / Turnip Kari Kulambu

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This is was my second time to cook with Turnip, earlier I have shared a Turnip Stir-fry recipe. The vegetable turnip was new to me and started surfing recipes for turnip, ended up my surfing when I saw that turnip pairs well with Lamb and thought why should not try out turnip lamb combination in Indian style. Also I you can check out my other lamb and veggie combination – Lamb potato curry, Lamb Ridgegourd curry and Lamb with Brinjal curry.

The curry was good with steamed rice and egg, but it will be too good with chapathi or any Indian breads. It has a good taste with wonderful and unique aroma (both turnip and lamb). Let us move on to the recipe…

Lamb Turnip Curry / Turnip Kari Kulambu

Lamb Turnip Curry / Turnip Kari Kulambu

Ingredients:

  • Lamb / Mutton – ½ kg
  • Turnip – ¼ kg
  • Onions – 1 ½ nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Ginger-garlic paste – 1 tbsp
  • Grated coconut – 3 tbsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly oil or cooking oil – 1 tbsp

Preparation:

  • Clean and chop the lamb (goat) pieces into medium size.
  • Peel and chop the turnip into medium pieces.
  • Peel and finely chop the onions.
  • Grind the grated coconut along with 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a pressure-cooker, add in the mustard, cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions along with the ginger-garlic paste and cook for few mins, until the raw smell goes off.
  • Pour in the ground coconut mixture and cook until the raw smell goes off or until the coconut paste turns brown in color.
  • Add in the chili powder, turmeric powder, coriander powder and cook for a min.
  • Add In the lamb pieces along with the turnip pieces followed by salt and cook until the raw smell goes off.
  • Pour in two cups of water and pressure-cook for 3 whistles.
  • Remove the lid, when the pressure subsides and transfer to a bowl.

Serve hot along with steamed rice for lunch or along with chapathi for dinner.

 

Oats Dosa

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I prepare oats dishes very often, but for about a year I go rarely for oats and now again towards oats. This oats dosa was delicious and crispy, I am sure that everyone should have atleast once in a week. Even kids love this because of its crispness. Let us move on to the recipe…

Instant Oats Dosa

Instant Oats Dosa

Ingredients:

  • Oats – 1 cup
  • Rice flour – 1 cup
  • Maida / All purpose flour – 1/2 cup
  • Onions – 2 nos
  • Curry leaves – 2 sprigs
  • Cumin seeds – 1 ½ tsp
  • Black peppercorns – 1 ½ tsp
  • Asafoetida – ½ tsp
  • Salt to taste
  • Oil – 3 tbsp

Preparation:

  • Dry roast oats in a kadai, until golden brown.
  • Transfer it to a plate and coarsely grind it in the Mixie.
  • Crush the cumin seeds and peppercorns together using pestle.
  • Peel and finely chop the onions and curry leaves.
  • Take rice flour, maida, oats, asafetida, crushed cumin and peppercorns, onions, curry leaves with little salt. Mix them well.
  • Pour in two cups of water and mix them well, no lumps is formed, until the batter reaches its consistency (should be thin or should be like thick buttermilk).
  • Heat oil in a griddle, rub oil with a kitchen towel on the griddle, pour in a spoonful of batter and drizzle oil around the dosa.
  • Cook until it turns golden brown, swap the side and cook until golden brown.

Serve hot with Chutney and Idli Chili powder. This goes out well for breakfast but will be heavy for dinner.

Note: You can also add green chilies (finely chopped) along with the onions and curry leaves. You can also prepare plain oats dosa (without onion, green chilies). You can also substitute wheat flour for all purpose flour.

Lamb Paya recipe / Mutton Paya recipe / How to make Aatu Kaal Paya / Aatu Kaal Paya

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Mutton Paya is nothing but the curry made out from lamb legs, the lamb legs are cut, smoked and then cleaned for curry. I love this curry to the core when accompanied with hoppers/appam or string hoppers/idiyappam. I would say that my all-time favorite and heavenly recipe. Also I have asked for sharing this recipes long time back, but just now I got time to share with you.

Making of Idiyappam and Paya –

 

A simple, easy, little time consuming, very delicious and also good for sore throat and cough. A comfort food in times of sick. This is an authentic and traditional dish of south Indians. I have shared one more recipe with this lamb legs but it’s curry served for steamed rice and this one is unique dish for hopper, string hoppers, idly and dosa. Let us move on to the recipe…

Yaaaay!!! It’s Friday, I am taking it to the Fiesta Friday #70 hosted by Angie@thenovicegardener.

Lamb Paya / Mutton Paya

Lamb Paya / Mutton Paya

Ingredients:

  • Lamb legs – 4 legs (smoked and chopped)
  • Onions – 2 nos
  • Shallots / Small onions – 15 nos
  • Turmeric powder – ½ tsp
  • Black peppercorns – 2 tsp
  • Mustard seeds – ¼ tsp
  • Grated coconut – 3 tbsp
  • Cumin seeds – 2 tsp
  • Bay leaf – 1 no
  • Cinnamon – 1 “ inch stick
  • Cloves – 5 nos
  • Coconut milk – 2 cups
  • Cumin powder – 1 tsp
  • Garlic – 5 cloves
  • Ginger – 1 “inch stick
  • Curry leaves – two sprig
  • Salt to taste
  • Cashew nuts – 10 nos
  • Oil – 1 tbsp

Preparation:

  • Peel the small onions, take onions, 1 ½ tsp of cumin seeds, 1 ½ tsp of peppercorns, ginger and garlic together and crush them using mortar and pestle.
  • Pressure-cook the lamb legs with ½ tsp of turmeric powder and crushed mixture for about 5 to 6 whistles.
  • Remove the lid, when the pressure subsides.
  • Peel and finely chop the onions. Grind the coconut to fine paste by adding little water.
  • Soak cashew nuts in water and grind them to paste by adding little water.
  • Heat oil in a kadai, add bay leaf, cinnamon, cloves, mustard seeds, leftover cumin seeds and wait till they crackle.
  • Add in the onions and curry leaves, cook until the onions turns transparent. Ensure that onions should not turn brown or golden brown because the color and the taste of the dish would be changed.
  • Pour in the grounded coconut mixture and cook until the raw smell goes off or until starts turning golden brown in color.
  • Pour in the pressure-cooked lamb legs along with stock, add in salt, cumin powder and ¼ tsp of pepper powder and allow it to boil for few 5 mins.
  • Pour in the coconut milk along with a cup of water, cover and cook for 10 mins until the raw smell goes off.
  • Pour in the cashew paste, cover and cook for few mins until the raw smell goes off.

Serve hot with appam/hoppers and idiyappam/string hoppers.