Mutton Chukka

mutton-chukka | www.foodieadamcookieeve.com

Mutton Chukka Recipe – Mutton chukka is a total deliciousness of lamb slow cooked in a rich flavorful masala. Base masala has onions, nuts, aromatic Indian spices, all together makes the mutton chukka blast a fragrance into the dining hall next door 🙂 Your guests, especially if they are non veg lovers or mutton lovers like me, will never want to wait for that friendly chat you are so much interested in 😉 This mutton chukka is an inspiration from the famous Maharashtrian dish – Sukka Mutton. Shared by a Jaspreet ji in a foodie group, the recipe immediately went into my pocket diary. I never miss any non veg recipe from such an excellent cook 🙂

#FoodForSoul – How can I go on without discussing something personal, family, happy gossips 🙂 Read on.. I have something interesting to share..

New-Kitchen-Counter

New kitchen counter capturing fresh sun rays sneaking inside home smile emoticon Someone is feeling honored as if he has built Taj Mahal for his l(i)oving wife 😉

My very own mini studio now, a dream that I asked daddy God in my prayers days ago. And today as I laid my hands on the counter, God whispered into my ears “I will never leave you in the place where you are. I give desires of your heart”. What prayer do you keep on praying that seems to never reach God’s ears? Don worry. If it is a “No” today, it is definitely a better “Yes” tomorrow 🙂

Okay, so Here we goto the recipe 🙂

Ingredients

Mutton 700gm (mix of boneless and with bone pieces)
Cloves 4-5
Black Peppercorns 7-8
Black Cardamom 2
Green Cardamom 3
Cinnamon 1 stick
Javitri 1 small pc
Bay leaf 2
Mustard oil 5tbspn
Onions 3 medium chopped
Ginger garlic paste 1 tspn
Whole Kashmiri Red Chilies 4
Cumin Seeds 1tsp
Cashew-nuts 7-8
Almonds 7-8
Desiccated Coconut 3tbsp
Curd 2tbsp
Salt to taste
Coriander powder 3tsp
Kashmiri chilly powder 2tsp
Cumin powder 2tsp
Ghee 1tsp

Step by Step Pictorial below..

Step 1 Gather all your required ingredients.

Mutton-chukka-ingredients | www.foodieadamcookieeve.com

Step 2 – Soak 4 red chillies in half a cup of hot water for 15 minutes.

 Soak-red-chillies-mutton-chukka | www.foodieadamcookieeve.com

Step 3 – Heat 1 tbspn oil in a heavy bottomed pan. Add the whole garam masala ingredients. Saute them for 30 seconds until they release their aroma. Add washed & chopped mutton pieces and sear the mutton in high heat for 3 to 4 minutes.

Searing-Mutton-Chukka | www.foodieadamcookieeve.com

Step 4 – Add a cup of water, salt and cover cook the mutton until almost done.The stock also would have reduced and keep this liquid to be added in final stages.

Cooked-mutton-mutton-chukka | www.foodieadamcookieeve.com

Step 5 – Meanwhile heat 2 tbspn oil in a another pan, saute jeera and ginger garlic paste until the raw smell goes off.
Add onions, almonds, cashews, desiccated coconut and saute them in medium heat until they turn golden brown.

mutton-chukka | www.foodieadamcookieeve.com

Step 6 – Once done, cool and transfer them into a mixer. Add curd and soaked red chillies to the above mix in the mixer.

mutton-chukka | www.foodieadamcookieeve.com

Step 7 – Grind all into a smooth paste adding water little by little.

Ground-masala-paste | www.foodieadamcookieeve.com

Step 8 – Heat a pan with 2 tbspn of oil, add the above masala paste and bhunno the masala paste by stirring continuously until oil separates.

mutton-chukka | www.foodieadamcookieeve.com

Step 9 – Add red chilly powder, cumin powder, coriander powder and then saute for a minute.

mutton-chukka | www.foodieadamcookieeve.com

Step 10 – Add the cooked mutton along with its stock. Mix the curry. Adjust salt. Let the curry cook on low heat until the gravy is reduced to your desired consistency.

mutton-chukka | www.foodieadamcookieeve.com

Switch off stove. Add a dollop of ghee and serve with parathas or rice 🙂 A close up shot for you here to drool 😀

mutton-chukka | www.foodieadamcookieeve.com

Notes

The gravy is little spicy. So you can adjust chilli powder based on the your tolerance level.
The curry becomes more delicious as it slow cooks and thickens. So, never compromise on that.

Please do try out this awesome mutton chukka and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,

Jofy

Mor Kuzhambu or buttermilk curry

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Your Foodie Adam and Cookie Eve are absolute Kerala food lovers 🙂 5th working day of our every week has Mor Kuzhambu and a Spicy vegetable fry as an accompaniment. Waah, what a nice way to end our busy office slot. This is a absolute tasty mor kuzhambu, easy to prepare, healthy curry to chill your body.

Here is what you will need..

1 tspn Jeera seeds

1/2 inch ginger grated

1 green chilly

2 tbspn grated coconut

Any vegetable chopped, I chose pumpkin ( white pumpkin, ladysfinger, chow chow )

1 tbspn raw rice

1 tspn bengal gram

4 to 5 shallots or small onions chopped

1 red chilly

curry leaves

coconut oil

Pinch of Hing or asafoetida

1/2 tspn turmeric powder

Half Litre Curd

water

salt

Preparation:

1. Soak rice and bengal gram for an hour in a half cup of water.

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2. Grind soaked bengal gram, rice, coconut, green chilly, Jeera into a smooth paste. Beat the mix with thick curd.

Add water to the beaten curd mix to the desired consistency. Mix well.

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Method:

1. Heat a wok or pan. Add two to three tspns of coonut oil. Once the oil is hot, add grated ginger, curry leaves, red chilly, onions one by one. Saute for a minute. Add pinch of hing.

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2. Add the chopped veg, turmeric powder, water and let the vegetables cook.

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3. Add the curd mix to the wok and let it boil in a low flame for the next 5 minutes. Add salt. Check seasoning and switch off flame.

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Tadaaa.. My Favourite Mor Kuzhambu ready… Isnt that very easy ? 🙂

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Please do try out and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on myFB page 🙂

Love & Shalom,

Jofy

Dahi Gobi, Kashmiri Style

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He could not take his eyes off her. He could read her with one look in her eyes. He stood frozen seeing the precious piece of him in his hands. I know you are puzzled! God gifted my close friend, a cute little baby girl recently. And the glee in his eyes which I have never seen before, flashes in my memory now n then. If you and me admire our baby in this world so much, how much more our Daddy God would admire creating us. For HE says,

you are formed in my thoughts, before you were formed in your mother’s womb.

He created us in HIS own image which means we are an authentic design. No matter what background you have, you are an A-U-T-H-E-N-T-I-C D-E-S-I-G-N 🙂

Here is a delicious sabzi from the tip of India. Yes Kashmiri Dahi Gobi 😉 A yoghurt based gravy with the flavor of garam masala spices. This aromatic creamy curry goes well with rotis. Now to the recipe.
Preparations time : 15 mins                           Cooking time : 20 mins                          Serves: 2-3

Here is what you will need..

1 Medium sized cauliflower chopped into florets

1/2 tspn turmeric powder

2 tspn Jeera

1 inch cinnamon stick

2 cloves

1/2 tspn ginger garlic paste

Equal amounts of red chilly powder & coriander powder ( about 3/4 tspn each )

1 tspn roasted peanuts

1 tspn roasted sesame seeds

1 cup thick fresh curd or dahi

1/4 tspn garam masala powder

1/4 tspn chat masala powder

3 tspn cooking oil

Salt

Water

Preparations

1. Boil chopped gobi florets in water with cinnamon, cloves, jeera, turmeric powder, little salt. Switch off stove once they are 85% cooked.

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2. Strain the florets. Dry them with a cloth. Fry them adding 2 tspn oil in a hot wok until they become little crispy.

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3. Grind the below ingredients to make a smooth paste.

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Method

1. Heat a wok. Add oil. Add all the spice powders – red chilly powder, coriander powder, chat masala, garam masala and ginger garlic paste. Saute them until the oil oozes out.

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2. Add dahi or curd to the pan and allow to boil on a medium flame for the next 3 mins.

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3. Add fried gobi to the pan along with the ground paste of peanuts and sesame seeds.

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4. Mix well and allow the gravy to simmer for the next 10 mins. Switch off the flame.

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When you try this delicious sabzi, please do not forget to send your feedback along with a picture to my FB Page🙂 Your comments always encourage me!

Love & Shalom,

Jofy

 

Kozhi Milagu Masala/Pepper Chicken Masala

I flipped through the pages of my pretty old diary, something fell down. It was a photograph that throws a smile at me every time I see it. A frozen moment of me peeping from behind daddy who was taking his daughter for a proud ride on his bike. I closed my eyes to recall those memories imprinted inside. The bike’s unique kick start sound makes me nostalgic ha-ha-ha. Passing through the green pastures of my small native village, wrapping his belly with my small hands; To be honest, I only half-heard all his bike time stories and advices. My focus was all the time on the things that seem like moving fast with me. That old faded photograph just brought back my evergreen fresh memories. Just then Lord reminded me that, Our Journey is just like that bike Journey. Keep your ears open to My words and not to the worldly things that pass by. Nailed, is’nt it ? 🙂

ENJOY THE RIDE WITH DADDY GOD!!! 🙂

The perfect rains outside my windows helped me perfect my pepper chicken recipe. Dish#2 on Christmas Series. Check dish#1 here. This meat dish itself is a perfect medicine for cold.  A delicious spicy chicken gravy that goes well with roti/idlis/rice.

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Pepper Chicken Masala                          Time Taken : 30 mins                            Serves : 4- 5

Here is what you will need..

1 kg chicken chopped into pieces

3 – 4 big onions sliced

2 tspn ginger garlic paste

25 gms of crushed pepper ( green raw pepper preferrable )

5 tbspn of cooking oil

50 gms of coriander powder

1 tspn turmeric powder

2 large tomatoes finely chopped

Half tspn garam masala

Curry leaves

Salt

1/4 cup Water

Method

1. Heat oil in a wok. Add sliced onions and fry till golden brown.

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2. Add the crushed pepper, ginger garlic paste, coriander powder, turmeric powder, Saute them one after the other in medium flame.

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3. Add chopped tomatoes, leave it covered until tomatoes get soft and release the juice.

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4. Add 1/4 cup water, curryleaves, salt, washed and chopped chicken pieces. Cover n cook until chicken pieces are 85% cooked. Slow cooking the meat gets the perfect flavors in.

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5. Keep the flame on high, uncover and cook until the gravy is reduced to the desired consistency level. Check salt. My kadai is messy 😉 who cares! The taste yumm.

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6. Add garam masala. Switch off flame. Garnish with coriander leaves.

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When you try this delicious curry, please do not forget to write a feedback with a picture to my FB Page inbox 🙂

Love & Shalom,

Jofy

 

Nadan Mutton Roast, kerala Style

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 😀

chenna (20 of 1)

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..

To Grind

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

Marinade mix

1/2 tsp red chilli powder + 1/2 tsp ginger garlic paste + 1 tsp vinegar ( optional )

1 kg Mutton chopped into medium sized pieces

Salt

1 tspn ghee

Coconut oil ( preferable ) or any cooking oil

Preparations :

Step 1 – Wash the meat, drain well and marinate it.

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Step 2 – Make a paste out of the ingredients to grind.

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Method :

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.

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2. Heat a non-stick kadai with oil. Toss in few curryleaves and transfer the gravy to the kadai.

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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.

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The roast is extremely juicy and absolute treat with hot rice & sambar, pairs well with rotis too.

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Please do try out, send pictures, post comments, show more love 🙂 🙂

Love & Shalom,

Jofy

Butter Chicken Masala, Restaurant Style

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You read my thoughts.
You understand my feelings. Yet you do not control!!
Oh Daddy God, Well settled are You inside my heart. Mirror was giving a wierd look at me. Still I continued talking ( standing front of the mirror… )
You rejoice when I am joyful getting a recipe perfect.  You feel the pain when something hurts me, You comfort me the best. Everything I go through, You go through. Stilll, why do I need to pray to You daddy??
You can list out the desires hooked to every corner of my heart better than I can do!! Then why pray ?!!
Just then, God spoke to me through the message – Why pray if God knows everything by Joseph Prince.

Isaiah 43: 25 -26 says “Put Me in remembrance”. God is Omnipresent ( He is in all places ), Omniscient ( He is all knowing ), Omnipotent ( He is all powerful ). Still God wants to be reminded because God loves for His children to communicate. Prayer is totally totally for His delight/joy/pleasure.

🙂 Here I am now , with the real wanting to pray 🙂  Okayyyy time for Butter Chickennn 😀

Butter Chicken Masala is basically roasted chicken cooked in rich tomato cashew gravy. I have sourced the recipe from Jaspreet ji of one of my favorite food group, simplified the recipe to label it quick-to-make-party-curry with that restaurant taste. This is a definite participant when I feed my guests 🙂

Preparation time : 10 mins      |  Marination time : 3 hours    |  Cooking time : 30 mins   |  Serves : 4 adults

Here is what you will need..

1 tbsp oil

50 gm butter

2 chopped green chillies

Tomato puree made from 500 gm tomatoes

1 tsp chicken masala powder

1 tsp chilli powder

1 tsp cumin powder

1 tsp sugar

Cashew paste made from 15 cashews

Required salt

1 cup water

Few Kasoori Methi leaves

For Marination

2 tsp curd

1 tsp chilli powder

2 tsp coriander powder

1 tsp cumin powder

1 tbsp oil

2 tsp lemon juice

2 tsp ginger garlic paste

1 tsp salt

500 gms boneless chicken

Preparation

1) Wash and clean the chicken. Make the marination ingredients ready.

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2) Mix all the ingredients under marination and let them marinate in the fridge for 3 hours.

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3) Chop the tomatoes into quarters. Add them along with 1/2 cup water into a pressure cooker and cook for 3 whistles. Cool the tomatoes and puree them.

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Method

1) Roast the marinated chicken brushed with little oil in a OTG for 25-30 minutes or until their 3/4th cooked. Alternatively you can also add the marinated chicken in a pan, cover the pan and cook it in a medium flame until it is 3/4th cooked. I opted roasting in pan since I do not have an OTG or tandoor.

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2) Meanwhile, take a heavy bottomed pan or cooker, Add butter once it is hot. Once the butter is melted, add chopped green chillies and ginger garlic paste. Saute them until the raw smell leaves.

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3) Add the tomato puree, sugar to balance the sourness of tomatoes and saute for 1-2 minutes.

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4) Add all the spice powders – coriander powder, chilly powder, cumin powder, chicken masala powder and cook in medium flame the mixture until there is a nice oil float.

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5) Add the 3/4th cooked chicken along with juice ( if any ) , cashew paste, water ( if required, depends on the quantity of gravy required ) to the above mixture. Give it a nice stir. Check the seasoning and add salt if required. Do not tend to add more water. Less than a 1/2 cup should be fine.

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6) Cover the above mixture and cook it covered in medium flame for another 7 mins. Add garam masala finally. Give a nice stir.

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7) Cook the gravy without cover in high flame for another 2 minutes and Sprinkle Kasoori Methi. Once there is a nice oil float on top, switch off the stove.

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Serve hot and enjoy with phulkas.

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Please do try out and write to me 🙂 Here is my FB Page

Naatu Kozhi Kuzhambu / Authentic desi Chicken Curry ( Village Style )

It was a chillax chilling morning. Sky was pouring her love on the land. I had to take a break with my morning walk, however I stood there holding the chilled iron bars of my gate with eyes wide gazing at the lushy greeny crotons near the gate. They were a feet away from me, throwing the aroma of wet land. In a while, the shower stopped and I stepped my feet happily on the wet ground, took a wonderful stroll, enjoyed all  the drizzle the leaves had stored to shower upon me; and as I was returning home, I was pulled to the kitchen by the savour of my Mother-in-Grace’s Naatu kozhi kuzhambu.

She prepares a simple but yummy country chicken curry. The taste is simply out of the world. She has been making the curry for almost 30 years now and I know she knows all the tricks to make it yummy. I used my chillax day as an opportunity for knowledge transfer on this authentic village style chicken curry. I have replicated the same and presented you a tutorial here. The curry goes well with rotis/rice/ghee rice. Please do try out and write to me 🙂

Before I go to the recipe, here is something I wanted to share.

Are you tired of the impossibilities and disappointments that you have been seeing in the recent days. Do not lost hope! You have no permission to be hopeless because your Creator is not hopeless about the situation. Continue fast on hopelessness, the destiny is near 🙂

Step by step tutorial for the recipe below…

Naatu Kozhi Kuzhambu / Authentic desi Chicken Curry ( Village Style )

collage

Preparation Time : 10 mins      |         Cooking Time : 35 mins             |            Serves :  4 Adults

Here’s what you will need…

500 gms Desi Chicken, Broiler chicken can also be used

300 gms of small onions or shallots chopped

5 to 6 tbsp sesame oil

Half cup coconut grated

1.5 to 2 tsp Chilli powder, depends on the spice level of your family

Coriander powder equal to the amount of chilli powder

1/2 tsp Turmeric powder

1/2 tsp Garam masala or Kitchen king masala

1 tsp Ginger garlic paste

Few curryleaves

1/2 tsp Jeera or Cumin seeds

10 whole small onions or shallots

salt & water required

Preparations:

1) Grind the coconut with little water into a smooth fine paste.

2) Clean the chicken and chop them into pieces.

3) Take 10 whole small onions or shallots, Few curryleaves, 1/2 tsp Jeera or Cumin seeds and coarsely grind them and keep aside. This is the secret ingredient and a taste enhancer 🙂

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Method:

1) Boil water in a pan or clay pot. Add chicken pieces, half of the chopped small onions, salt to the water. Make sure that the water level covers the chicken pieces and onions. Cover and cook them for 15 minutes.

2) Add red chilli powder, coriander powder, turmeric powder to them and cook them for the next 5 minutes.

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3) At this stage, add the coconut paste and allow it to boil for the next 5 mins.

4) Add the paste made in step 3 of preparations along with the garam masala to the curry. Allow the curry to boil in simmer for the next 3 mins.

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5) Meanwhile the tadka part – Heat a pan with oil, add the remaining chopped onions saute them until they are nice golden brown, add curryleaves and ginger garlic paste. Saute them until the raw smell goes off.

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6) Now add the tadka to the curry. Switch off the flame. Serve Hot.

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Please do try and let me know the feedback. Do not forget to click & send a picture. I am collecting them on my FB Page 🙂