Mutton Peralan -Ramzan Special

Mutton Peralan is a dry mutton dish usually prepared in the malabar area during Ramzan time.

Ingredients

1. Mutton -1/2 kg
2.Onions - 2 chopped
3.Tomato -1 chopped
4.Ginger chopped - 2 tsp
5.Garlic chopped - 2 tsp
6.Small shallots - 10 no in pieces
7. ThickCoconut Milk -3/4 cup
8.Coconut oil -3 tsp
9.Chilli powder-1 tsp
10.Coriander powder - 1 tsp
11.Pepper powder - 1/2 tsp
12.Turmeric powder - 1/4 tsp
13.Garam masala - 1 tsp
13.Coriander leaves chopped handful
14.Dry red chillies - 6 to8
15.Salt
17.Cumin seeds - 1/2 tsp
18.Curry leaves
19.Cashew Nuts - 10 no
20.Coconut slices -12 no


Preparation

1.Cook the mutton by adding salt,turmeric powder,and pepper to it.If any water left evaporate it.

2.Heat the coconut oil in a pan and add the chopped onions to it followed by small shallots,ginger and garlic,coriander leaves,curry leaves to it and saute it well.To this then add the coconut slices,cashew nuts,turmeric powder,red chilli powder,coriander powder,pepper powder,garam masala powder,salt to it.

3.Saute it and then add the cooked mutton pieces to it .Then at last add the tomatoes to it.You can add 1/2 cup of water to it and cook it.Or you can use the mutton stock .

4.When all the ingredients become cooked well and thicken add the thick coconut milk to it.Allow it to become thick .Since it is a dry dish.

Serve it with porotta,pathiri,appam.....

Haleem - Hyderabad dish

Hyderabadi Haleem is famous in all over India for its delicious taste.I didn't try it because the perfect Haleem is made in special pots and took 5 to 6 hours as cooking time.And as the holy Ramzan is coming it will be a perfect recipe for this month.

During the time of Ramzan in whole streets of hyderabad there are plenty of shops which sells haleem .And here i am following the famous Pista house recipe for haleem.And you know guys one thing i am eagerly waiting for the holy Ramzan.................Because it is only available during the month of Ramzan.


Ingredients

1.Mutton - 1 kg
2.Cracked wheat - 3 cup
3.Mixed lentils (urad dal&chana dal) - 1 cup
4.Ginger and garlic paste -4 tsp
5.Red chilli powder -1 tsp
6.Turmeric powder - 1/2 tsp
7.Yogurt or milk - 1 1/2 cup
8.Black Pepper - 1 tsp
9.Jeera/cumin Powder - 1 tsp
10.Shaa zeera - 1 tsp
11.Cardamom powder - 1/2 tsp
12.Cinnamon - 2 sticks
13.Cloves-4 no
14.Coriander leaves - 1cup
15.Green chillies - 3 or 4
16.Fried onions - 1 cup
17.Oil - 1/2 cup



Preparation

1.Soak the cracked wheat for one hour.

2.Mix the mutton with salt,turmeric powder,ginger garlic paste,red chilli powder,black pepper,shaa zeera ,cumin powder,cloves.cinnamon,cardamom,and cook it on high flame for 10 mts.Then keep it on simmer for 20 mts.

3.Cook the wheat along with other lentils in another pressure cooker.

4.Add this cooked wheat &lentils to the cooked mutton along with curd,coriander leaves,green chillies,fried onions ,oil.

5.Then cook it for another 30 mts in low flame till the oil floats up.And then with a wooden spoon smash it well.There should be no lumps of meat it should be fine paste.

6.Take time and cook it till it gets sticky smooth consistency.And since we are doing it in pressure cooker it will not take that much time.

Spicy Mutton Liver Fry

Ingredients

1.Mutton liver -1/2 kg
2.Turmeric powder-1/2 tsp
3.Pepper powder - 1 tsp
4.Kashmeeri chilli powder - 2 1/4 table spoon
5.Garam masala powder - 3/4 tsp
6.Onion sliced - 2 no
7.Garlic paste - 1 tsp
8.Curry leaves
9.Salt
10.Oil - 1/2 cup

Preparation

1.Cut the liver in big pieces and wash it several times to remove the blood.Make small cuts in the pieces so that it may easily get the masala flavor.

2.Marinate the liver with pepper powder,chilli powder,turmeric powder,garam masala powder,salt and 1 tsp oil.And keep it for 30 mts.

3.Heat the oil in a pan and add the curry leaves,garlic,to it .Then add the liver pieces to it.And cook both sides of it.

4.When it becomes half cooked add the onion to it and fry it.Fry it till it become cooked.

Mutton Biriyani -Kerala Style

Usually in muslim wedding there must be biriyani either with mutton or with chicken.You can follow the same recipe with chicken also.


Ingredients

For Mutton masala

1.Mutton -1 kg

2.Onion -1/2 kg

3.Tomato - 2 no

4.Green chillies grinded -13 no

5.Ginger -2 tsp

6.Garlic -2 tsp

7.Mint leaves -1/2 bunch

8.Corriander leaves -1/2 bunch

9.Oil -2 tsp

10.Turmeric powder- 1/2 tsp

11.Garam masala powder- 1 tsp

12.Curd -1/4 cup

13.salt for taste
14.Poppy seed (khus-khus) - 1 tsp
15.Cashew nut -8 no

For Rice

Rice - 1kg

Cloves -4or 5 no

Cinnomon - 4 sticks

Cardomom -4 no

Ghee - 4 or 5 tsp

water -1 1/2 L

For Garnishing

Onion - 2 no

Ghee to fry

Cashew nuts -50 gm

Raisins - 50 gm

Preparation

Mutton masala

1. Heat oil in a vessel and saute onion till it becomes pale,to this add ginger ,garlic paste, and grinded green chilli.

2. Add salt and mix well,also add tomatoes.

3.Then add turmeric powder

4.To this add Mutton pieces and cook it then add curd and grounded poppy seed ,cashew paste to it and cook well.Till it becomes thick.

5.Then add chopped mint leaves and coriander leaves.Also add garam masala powder.

6.Now the Mutton masala is ready.

Rice

1. Wash and drain the rice well.

2.Pour little ghee in vessel and then add cardamom,Cinnamon,cloves.

3.Then add measured water and wait till it boils,to the boiling water add rice.

4.After four or five steam turn off the burner.

Garnishing and Mixing(dum)

1.In a pan heat the ghee and fry the onion still it turn brown,also fry cashew and raisins.

2.In a big vessel pour some ghee and above it spread one portion of mutton masala.

3.Above it one layer of rice,followed by the fried onion ,cashew,raisins and chopped mint and coriander leaves.

4. Then another layer of mutton ,followed by rice and garnishing.Also pour some ghee on top of rice.

5. Cover it with a lid and seal it (with dough of maida).And lightly heat it for 15 mts.This process is called dum.

Now the Mutton biriyani is ready ..Serve it with raita,pickle and pappad.You can add saffron

soaked in milk for giving extra colour and taste to biriyani.

Mutton Stew -Kerala Style

It is a complete kerala style christian dish,which will be present in all their functions and the combination is palappam and mutton stew.One main thing is that there is no red chilli powder in this dish.Lets make it..............


Ingredients

1.Mutton - 500 gm
2.Green chillies - 5 or 6
3.Potato -1 cut in cubes
4. Onions - 2 big chopped
5. Ginger - 1 tsp chopped
6.Garlic - 1 tsp chopped
7.Tomato - 1
8. Cinnamon - 1 piece
Cloves- 4
Cardamom - 4
Peppercorn - 6 or 7
9.Turmeric powder - 1/2 tsp
10.Garam masala - 1/2 tsp
11.Thick coconut milk - 2 cup
12. Salt as needed
13.Curry leaves
14.Oil - 2 tsp
15.Water - 1 cup


Preparation

1.Pressure cook the mutton with salt,water ,pepper,cinnamon,cardamom,cloves for one whistle and keep it in simmer for another 10 mts.

2.Then heat the oil in pan and add saute ginger,garlic,green chillies,onion,turmeric powder,tomato, well.Then add the cooked mutton along with potato.And cook it for 15 mts till the potato is cooked


Or you can cook the potato separately and add it .

3.Keep it in simmer till the water get reduced ,then add the coconut milk to it and bring to boil and then add garam masala to it.


If you want it more spicy then add pepper powder to it.............
Serve it with palappam or bread....................