Mutton Curry

 Ingredients

•  Mutton- 500 gms
•  Onion- 2
•  Shallots -  12-14
•  Ginger- 1 ” piece
•  Garlic- 10 cloves
•  Green chilli- 2-3
•  Fennel seeds- 1/2 teaspoon
•  Cumin seeds- 1 teaspoon
•  Peppercorns- 1/2 tablespoon
•  Coriander seeds- 2 tablespoons
•  Tomato- 1
•  Curry leaves- 3 sprigs
•  Dried red chilli- 1
•  Turmeric powder- 1 teaspoon
•  Cubed potato- 1-2

 For Tempering

•  Oil- 2 tablespoons
•  Mustard seeds- 1/2 teaspoon
•  Dried red chilli- 1
•  Sliced shallots- 4-5
•  Curry leaves- 1 sprig

Preparation

1.Heat oil in a pan. Add the coriander seeds, cumin seeds, peppercorns, curry leaves and red chilli and saute till you get a good aroma.

2.Add the onion, shallots, ginger, garlic, green chilli and turmeric powder and saute till the onions turn light brown in colour.

3.Add the tomato and saute till becomes soft and onions turns brown . Switch off heat and let cool. Once cooled, grind to a smooth, fine paste. Add it to the mutton pieces along with salt. Cook till the mutton is done.

4.In another pan, heat oil. Add mustrad seeds. when they start to splutter, add the onions, curry leaves and red chilli. Saute till the onions turn brown in colour.

5.Add the cubed potatoes and saute for a minute. Pour this into the mutton and stir well. Cook till the potatoes are done. If you want gravy, you may add a little water.

Partridge / Teetar Roast

Ingredients 

• Teetar pieces - 1 kg
• Big onion - 2
• Ginger & garlic paste - 1 ½ tsp
• Crushed pepper - 12 nos
• Garam masala powder - 2 tsp
• Meat masala powder - 2 tsp
• Chilly powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Capsicum (cut in to squire pieces) - 1
• Tomatoes (sliced) - 1
• Coriander leaves (chopped ) - 3 stem

Preparation

1.Rub turmeric powder, salt, pepper powder on quail pcs. Keep aside for ½ an  hour.


2.Half fry in oil and keep aside .

3.Heat oil in a pan, and add onion, ginger-garlic paste, capsicum, tomato, chopped coriander leaves and fry well .

4.Add all other masalas, and sauté, then add some water and allow to boil.

5.Add half fried quail meat and cover with a lid and allow to cook well. Stir occasionally.

6.When it is done, remove from fire. Garnish with half fried cashew nuts.

Duck Curry

Ingredients 

• Duck – 1 kg
• Onion – 2 medium, thinly sliced
• Ginger –garlic paste – 2 tbsp
• Green chilies – 5 – 6, slit
• Curry leaves – 1 sprig
• Tomato – 2 small, sliced
• Coconut milk – 1 cup, medium-thick
• Hot water – 1/2 cup
• Vinegar – 1 tsp
• Red chilly - 2

Spice Powder

• Turmeric powder – 1/2 tsp
• Kashmiri chilly powder – 1.5 tbsp
• Coriander powder – 1.5 tbsp
• Fenugreek powder – 1 pinch (optional)
• Garam masala powder – 1 tbsp

Whole spices 

• Cloves – 4 – 5 
• Cardamom – 1
• Cinnamon stick – 1 inch
• Bay leaves – 1 – 2
• Slightly crushed whole pepper corns – 1/2 tsp

Preparation

1. Heat oil in a heavy-bottomed pan  at medium heat. Splutter mustard seeds and fry dried red chilies and coconut bits until golden colored. Add the whole spices and saute for a few seconds.

2. Add ginger-garlic paste, green chilies, curry leaves and thinly sliced onion. When the onion turns light golden, add the spice powders. Mix well and saute until the raw smell of spices gone.

3. Add 1/2 cup of hot water, 1 tsp vinegar, sliced tomato pieces, few curry leaves, enough salt and the duck pieces. Mix well. Bring to a boil and bring down the heat to medium-low. Cover and cook  until the duck is half-done, stirring once or twice in between. Open and cook for 5 minutes at high heat until the gravy almost dries up, stirring in between so that it won’t stick to the bottom.

4. Add 1 cup of coconut milk. Mix well. Bring to a boil and lower the heat to medium-low. Continue cooking for another 10 – 15 minutes, until the curry changes to a brown color and oil starts floating on top.

Kada/Quail Curry

Ingredients 

• Quail- 1/2 kg
• Onion- 3
• Oil- 3-4 Tbsp
• Green chillies- 2-3
• Tomato- 1
• Garlic cloves(grated)- 9-10
• Ginger grated- 3 tsp
• Turmeric powder- 1/4 tsp
• Salt- To taste
• Chilli powder- 2 1/2tsp
• Pepper powder- 1/4 tsp
• Coriander powder- 2 tbsp
• Garam masala- 2 tsp
• Curry leaves- 1 sprig
• Coconut milk- 1 cup

Preparation

1. Marinate the quail with turmeric and salt. Meanwhile heat oil in a pan and saute the onion till it starts turning slight golden brown in color.

2.Add chopped green chillies, ginger and garlic. Saute till the raw smell leaves.

3.Add finely chopped tomato and saute again. Now add the other spice powders and curry leaves and mix well.

4.Mix the marinated quail and close the lid to cook for 3-4 minutes. Pour in the coconut milk and mix well.

5.Close the lid and cook on low heat for 20-25 minutes, stirring a couple of times in between.

Duck Roast

Ingredients 

• Duck – 1/2 kg
• Onion – 2, sliced finely

For Grinding

• Shallots – 1/4 cup, chopped
• Ginger & garlic – 1 – 1.5 tsp, chopped
• Chilly powder – 1-1.5 tsp
• Coriander powder – 2-3 tsp
• Turmeric powder – 1/4 tsp
• Garam masala – 1 – 1.5 tsp
• Black pepper powder – 1/2 tsp
• Vinegar – 2 tbsp
• Salt

Preparation

1.Grind  ingredients into a fine paste. Marinate the cleaned duck pieces with half of the ground paste.

Keep it aside for 1 hour.

2.Heat oil in a pan and shallow fry the marinated duck pieces till it turns golden brown colour. Keep it aside.

3.In the same oil add the finely sliced onions & cook. When the onion becomes golden brown colour

add the remaining half of the ground masala. Fry it till the oil starts appearing.

4.Add 2 cups of boiling water to the onion and masala mix. Combine well.

5.Transfer the fried duck pieces and the onion gravy to a pressure cooker. Cook till the duck is done.

Once the pressure is gone, open the cooker & cook till the gravy thickens. (This curry usually doesn’t have much gravy,  so you need to cook till the water is almost dried and each piece is thickly coated with the masala.)

6.Transfer the duck pieces to a serving dish and garnish with fried onions & curry leaves.

Mutton Masala

Ingredients

• Mutton - 1/2 kg
• Onion - 2 
• Tomato - 2 
• Chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Turmeric - 1/5 tsp
• Black Pepper - 1/3 tsp (freshly ground )
• Curry leaves - 2 strands
• Garlic - 4 to 5 cloves (chopped finely)
• Ginger - 1/2 inch piece (chopped finely)

To Temper

• Cumin seeds - 1/5 tsp
• Cloves - 4 to 5
• Bay leaf - 1, crushed
• Cinnamon stick - 1, crushed
• Fennel seeds - 3/4 tsp
• Star anise - 2

Preparation

1. Wash the mutton with salt and keep aside. In a wide vessel, add 1 tsp oil and add the onions. When they are translucent, add in the chopped tomatoes.

2. Saute the onion and tomato nicely and grind the onion tomato to a coarse paste adding 1/2 cup of water and keep aside.

3.In a pressure cooker, add 2 tbsp oil and add the mutton pieces. Saute the mutton for a while. The mutton leaves out some water and at that time, add in the onion tomato paste.

4. Pressure cook the mutton with 1.5 cups of water and salt.When the pressure cools down, add in the chilli powder, coriander powder and turmeric powder. Allow them to boil, till oil oozes out. Switch off the stove.

5. In a wide vessel, add 2 tsp of  oil and add the tempering items one by one. Add the finely chopped ginger and garlic. Fry them for a min. Add the curry leaves and fry it. Transfer the mutton gravy to this.

6. Add 1 cup of water and allow them to boil. Add the freshly ground black pepper.  Add  the coriander leaves and when the oil oozes out again, switch off the stove.