Terrace was happy hosting me & my man, gloomy cold Diwali night. My neck was tirelessly aligned at 45 degrees for less than an hour, swinging like a radar. I stood mesmerized at the fireworks blossoming in flying colors to light up that waxed sky. Sparkling flowers in dazzling shades. That reminded me of what God said in the Bible,
I have a stack of blessings piled up for you. I will open the windows of heaven for you and pour out all the blessings you need
You know what, as a proud daughter of daddy God, Diwali is ON for you and me 365 days, yet I have never looked up to HIM with ‘thaaat’ awe to capture them. Yes! Decide this day, to Pray God-sized prayers and Dream God-sized dreams. Because, the one who promised is ever faithful 🙂
Did that speak to you? or made sense? I would like to see your likes & comments 🙂 Please “show” your love. I will keep writing about this.
I am all set for my xmas celebrations mood and compiling selective non veg recipes to mesmerize my guests, “memerize” is too much eh ? 😉 okay! make them ask “wow good how did you make thaat” 🙂 And here comes the dish number 1 of christmas series – Nadan Mutton Roast 😀
Meat tastes the best, when cooked in its own juices. This is a easy, no-mess, one pot recipe which comes out lip-smacking, even if you are cooking a non veg dish for the first time in life. I dedicate this post to one of my favorite foodie group Kannur food guide. Happened to see Soumithra’s recipe, added a marination step, made it for my brothers visit, served with hot rice & sambar. I was one happy soul to enjoy the claps that fine day 🙂 Moving to the recipe..
Here is what you will need..
2 randomly chopped large onions
1 inch ginger chopped
6 to 7 garlic pods
1 heaped tsp of pepper powder
2 heaped tsp of Kashmiri red chilli powder or 2 tspn of chilli powder
2.5 tsp of coriander powder
1/2 tsp garam masala powder
1 tsp water
1/2 tsp red chilli powder + 1/2 tsp ginger garlic paste + 1 tsp vinegar ( optional )
1 kg Mutton chopped into medium sized pieces
1 tspn ghee
Coconut oil ( preferable ) or any cooking oil
Step 1 – Wash the meat, drain well and marinate it.
Step 2 – Make a paste out of the ingredients to grind.
1. Heat a pressure cooker and add 1 tspn ghee, the ground paste, marinated meat & salt. Mix well. Pressure cook for 3 to 4 whistles on medium flame. Take care not to overcook. Do not add water. Let the meat cook in the juice/stock that seeps out from inside.
2. Heat a non-stick kadai with oil. Toss in few curryleaves and transfer the gravy to the kadai.
3. Cook on high flame until the gravy is reduced to your desired level. Roast it until it is full dry for a dry roast. Switch off the flame.
The roast is extremely juicy and absolute treat with hot rice & sambar, pairs well with rotis too.
Please do try out, send pictures, post comments, show more love 🙂 🙂
Love & Shalom,