Saturday 25 August 2018

SEERAGA SAMBA SARKKARAI PONGAL

SHREE VARALAKSHMI POOJA NAIVEDYAM/OFFERING

How to make this authentic Sarkkarai Pongal using Seeraga Samba raw rice?

Ingredients what we need:

Seeraga Samba 100 g
Moong dal 50 g
Jaggery 75 g
Fresh Ghee  25 g
Cardamoms 4 pcs
Cashews 4 pc
Raisins 8 pcs
Edible camphor Optional

Procedure:




Heat the pan with one tablespoon of ghee on medium flame
Roast the moong dal and rice until light brown.
Let all the grains coated with ghee.
Remove from flame and set aside to cool down to room temperature.
Transfer the roasted grains to the cooker.
Rinse one time.
Add 300 ml water and close the lid.
Place the weight and Cook up to one whistle on medium heat.
Simmer for few seconds.
Set aside.
Now let's make Jaggery syrup
Bring to boil 300 ml with jaggery.
Allow boiling and bubbling for 10 minutes.
We get sticky syrup. Turn off the heat.
Open the cooker and pour the syrup.
Stir well so as to mix the syrup with every ingredient.
Set aside to get Pongal consistency for 5 minutes.
Heat the tempering pan with 2 tbsps of ghee.
Fry the broken cashews and raisins until nuts get golden brown.
Transfer the fried items to the Pongal along with ghee.
You can add edible camphor (a tiny bit) to be crushed and added to enhance the flavour
MIx well.

Ready to offer!

We can make this super delicious sweet Pongal any special day
and enjoy!

Cooking Time 20 minutes            Yield: 4 servings







Wednesday 22 August 2018

EID SPECIAL-EXOTIC MUTTON BIRIYANI

EID MUBARAK!💐💐💐💐💐

This fascinating Mutton Biriyani calls for perfectly measured ingredients and well-practiced tricks. Aromatic indigenous spices play a crucial role in dishing out the nice Biriyani. Lemon lends this exotic Biriyani its tangy effect. Instead of meat chunks, we use small meat pieces.

The unique rice used in this Biriyani is Seeraga Samba  Rice. This rice is small grains similar to cumin seeds. Hence this name.  Cumin Seeds are called as Seeragam in Tamil.  The small ovular grains are harvested typically in August to January every year. It has a nice fragrance. Seeraga Samba fetches higher cost than all other variety rice grown in Tamil Nadu. Don't miss this delicious taste of this rice!

How to make the most perfect biriyani?

Ingredients:

Goat meat 400 gms
Seeraga Samba Rice Aged and non-parboiled (Raw) 300 gms
Ghee 2 Tbsps
Groundnut Oil 1 Tbsp
A fistful mint leaves
A fistful of Coriander greens
Ginger 25 gms to be grated
Garlic pods 2  to be grated
Lemon a half
Cinnamon Sticks 3 pcs
Cardamoms 4 pcs
Cloves 5 pcs
Mace 1 pc
Stone flower a half pc
Bay leaves 2 pcs
Star anise 2 pcs             
Nutmeg a half to be powdered
Dry red chilly powder 1/2 tsp
Fennel seeds 1 tsp
Turmeric 1/2 Tsp
Coriander powder 2 tsps
Cumin powder 1 Tsp
Pepper powder 1 Tsp
Tomato one to be diced
Water 350 ml
Rock Salt 1 Tsp
Curry leaves 15-20 pcs



Procedure:

Heat the wok with one tbsp ghee=groundnut oil mix and fry the Seeraga Samba Rice until creamy brown.
Set aside to cool down.
Rinse with water one time.
Add 350 ml water and set ready.
Wash the meat and drain.
Heat The pressure cooker with the remaining ghee=groundnut oil mix.
Add all the spices except nutmeg to the ghee mix and fry on low heat.
Add ginger and garlic grated
Fry until the nice aroma emanates.
Add turmeric and red chilly powder.
Transfer the meat. Add salt.
Saute until the meat pieces turn pale and shrivel.
Add coriander powder, cumin powder, Pepper powder and nutmeg powder.
Fold several times.
close the lid. Place the weight. 
Allow five whistles and remove from the flame Set aside to cool down.
Open the cooker. 
Add tomato diced and rice along with water
Squeeze lemon juice.
Add coriander greens and mint leaves.
Cover and cook up to only one whistle and simmer for five seconds.
Turn off the heat for 15 minutes.
Open the cooker and an irresistible bIriyani whiff emanates.
That's all.

Enjoy with Curd onion Pachadi.

Cooking Time 30 minutes
Yield two servings. If you need for more servings, you can multiply the measurements accordingly.

Friday 17 August 2018

SUKKUTY KEERAI KOOTU/ULCER-HEALING WONDERBERRY DAL




How to make delicious Sukutty Keerai Kootu?

Ingredients:

Wonderberry/Black Nightshade greens/Manathakkali Keerai/Sukkutty Keerai one bunch
Toor Dal/Masoor Dal 75 g
Chopped shallots 10 pcs
Green Chilly 1 pc-2 pc optional
Curry leaves 10 pcs
Grated coconut 4 tbsps
Cumin seeds 1 Tsp
Garlic pods 3 pcs
Groundnut Oil 1 Tbsp
Mustard Seeds 1/2 Tsp
Castor oil 1 Tsp
Turmeric Powder 1/2 Tsp
Rock Salt 1/2 Tsp
Water as required ( around 500 ml)

Procedure:

Cook Dal until soft.
Wash the greens thoroughly.
Pluck leaves and chop them.
Set aside.
In a mixer jar, add grated coconut, cumin seeds and 3 garlic cloves.
Add water 50 ml and grind to fine content.
Heat oil in a wok on medium heat.
Add mustard seeds to splutter.
Once they start spluttering, add shallots, split green chilly and curry leaves.
Saute until the shallots turn transparent.
Add !/2 Tsp Turmeric and greens.
Add Salt in this stage.
Cover and let them half cooked on medium heat.
Open the lid and transfer the cooked dal.
Add some water and stir well.
Let cooking for 10 minutes
Open and add ground coconut contents.
Allow boiling for another five seconds.

Delicious Sukkuty keerai Kootu is ready to enjoy.
This is one of the traditional version of making the sukkutty keerai Kootu. 
This is well-known for treating the mouth ulcer and entire digestive system.
We often make this kootu and enjoy with Hot steamed rice.
These greens are loaded with high profile nutrients.

Cooking Time: 20 minutes
Yield:  4 liberal servings















Wednesday 15 August 2018

BAMBOO RICE PAYASAM/KHEER

HAPPIEST INDEPENDENCE DAY CELEBRATION SPECIAL!



Ingredients:

Moongilarisi/Bamboo Rice 75 g
Moong Dal 50 g
Ghee 2 tbsps
Cashews 10 pc to be broken
Raisins 10 pcs
Cardamom pods 5 pcs
Jaggery 75 g
water as required

Procedure:






Wash the rice and dal until clear water.
Soak them in water for 30 minutes
Pressure cook up to 4 whistles
Set aside to cool down
Bring to boil water 300 ml with jaggery.
Boil to dissolve the jaggery completely and heat further to get
sticky syrup under medium flame.
Turn off the heat and set ready.
Heat a tempering pan with broken cashews 
and fry until golden brown.
Add raisins
Remove from fire.
Now open the cooker and add jaggery syrup, crushed cardamom seeds, fried cashews and raisins along with ghee,.
Bring to boil the milk and add to the rice contents.
Stir well to combine all the ingredients together.

Payasam is ready.
Delicious and nutritious.
Cooking Time 40 minutes.
Yield 4 servings.

Sunday 12 August 2018

PACHAI PAYIRU KUZHAMBU

GREEN GRAM is a rich source of low-fat protein and water-soluble fibers. Its nutritional value is high. This dal is our all-time favorite and we do enjoy various smacking dishes.

This is one of the most delicious version,  we love to have often. 
It is an amazing kuzhambu that suits hot steamed rice and one spoon of ghee. We usually dry roast until golden brown and nice aroma smell and cook the whole lentil with tomato sometimes. This is a kid-friendly curry. We grind the green gram to a coarsely textured dal to cook quickly. It takes only 15 minutes to make. The only condition is not to cook in the pressure cooker.
The cumin seeds give fantastic taste to this kuzhambu. 

How to make?








Ingredients:

Unpolished Green gram is very popular in Tamilnadu and it tastes 
excellently when enjoyed with hot steamed rice topped with ghee.
We prefer this lentil here.

Unpolished Green gram 200 g
Medium size tomatoes 2 pcs
Shallots 10 to be chopped
Green chilly 1 pc
Curry leaves 10 pcs
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp 
Rock salt 1/2 tsp
Turmeric 1/2 tsp
Castor Oil 5 drops
Coriander greens (optional)

Procedure:

Dry roast the green gram on medium heat until nice aroma emanates and golden brown coloured.
Set aside to cool at room temperature.
Grind the lentils to coarsely textured.
Rinse the dal only one time.
Add 300 ml water and cook on medium heat. 
Add turmeric and castor oil.
Castor oil works well to cook the dal fast and soft.
It takes 10 minutes to cook the dal mashy.
Add diced tomatoes.
Add salt.
Heat the pan with oil.
Add mustard seeds and cumin seeds to fry.
Add shallots, green chilly and curry leaves.
Saute until the shallots turn transparent.
Transfer the dal contents to the pan.
Stir well to combine all the ingredients together.
A perfect companion to the hot steamed rice with one spoon of ghee.
It goes very well with chappatis, warm naans and rotis.

Saturday 11 August 2018

AADI VELLI SPECIAL SARKKARAI PONGAL-OFFERING TO SHRI AMMAN

Aadivelli is a special Pooja day on every Friday of Aadi month. Amman, the Universal mother is worshipped by Women with liting ghee deepams and special offering with Sarkkarai Pongal,/Payasam.

Bamboo rice is loaded with rich nutrients including fiber and protein. It is believed that this rice has a low glycemic index compared to other rice variety,  hence it is considered to be a good option for diabetics. It has no fat and rich in vitamin B. It is termed as Moongil Arisi in Tamil.  This rice tastes similar to wheat.

*BAMBOO RICE IS REALLY THE SEED, PRODUCED BY A FLOWERING BAMBOO AT THE END OF ITS LIFESPAN. THIS IS NOT LIKE A ORDINARY RICE HARVEST. *

Higher protein content compared to normal rice and wheat.
Controls Joint Pain, Back pain and rheumatic pain.
Lowers cholesterol.
Good source of vitamin B6
Has high anti-diabetic properties.
Studies conducted on the Kani Tribes in Kanyakumari Forests have shown that they consume bamboo rice for its fertility-enhancing properties.
                                                                                          Courtesy-google

Bamboo rice has the unique chewy taste similar to an unpolished rice.

So we choose to make this miraculous bamboo rice as the main ingredient for Sarkkarai Pongal. Give a try!


How to make:








Ingredients

100 gm Bamboo rice
50 gm Moong Dal
75 g Jaggery
Ghee 25 ml
Cashews 10 pcs
Raisins 10 pc.s
Cardamom 5 pods
Edible camphor a tiny bit


Procedure:

Wash the rice and moong dal thoroughly and soak them on water for half an hour.
Pressure cook until 5 whistles and simmer for five minutes on low heat.
Turn off the heat and leave it for cooling.
Dissolve Jaggery in boiling water until the sticky and thick syrup.
It will take 5-8 minutes under high flame. But medium heat is always preferred.
Now open the lid of the cooker and check the consistency of cooked rice contents.
It will be a thick porridge consistency.
Add jaggery syrup and stir well.
Add edible camphor, cardamom seeds powder.
Fry the broken cashews and raisins in 2 tbsps ghee until golden brown and transfer all the nuts and raisins along with ghee.
Finally, add little ghee to glistening appeal and taste.
Serve hot or warm.
It will well settled after cooling at room temperature.




Music credit:

copyright Free piano /Creative common license attribution licenseI royalty free music I download Free I piano I whitesand I instrumental I sad piano I melancholic music I drops I violin I sad I emotional music I sad piano music I no copyright I creative-commons I whitesand I HQ I HD I 2016 I composition I song I score I music for videos I background music for videos I background music I royalty free background music I emotional piano music I royalty I download Free I free I martynas Laur I

Wednesday 8 August 2018

SALUTED AJWAIN SEEDS RASAM

The traditional version of Rasam! This rasam has a distinct flavour and delicious to eat with hot steamed rice or drink as a soup. An Array of spices infuse together to form a unique aroma. 

Cooking Time 30 minutes
Yield four servings

How to make this hot spicy Rasam?














Ingredients:

Pressure-cooked Toor Dal or Masoor Dal 50 gms with 300 ml water+1/2 tsp Turmeric Powder+ 8-10 drops of Castor Oil up to 3 whistles on medium heat.
Roasted Cumin Powder 1/2 Tsp
Coarsely ground Pepper Powder 1/2 Tsp
Ajwain Seeds Powder 1/2 Tsp
Asafoetida one Pinch
Jaggery Powder optional 1/2 Tsp
Rock Salt 1/2 Tsp
Curry Leaves 15 pcs
Fresh Coriander Greens a fistful to be chopped
Mustard seeds 1/2 Tsp
Sesame Oil 1 Tbsp
Whole Ajwain seeds 1 Tsp
Cow ghee 1 Tsp
Garlic pulses 3 to be grated
Red Tomato 1 to be finely diced
Tamarind one small lemon sized to be soaked in 5o ml water
for 15 minutes
Dry Red chilly 1 pc

Procedure:

Pressure cook the dal with 300 ml water+Turmeric powder 1/2 Tsp+Castor Oil 8-10 drops up to 3 whistles on medium heat.
Set aside to cool down.
Meanwhile, we assemble every ingredient on the table.
Take the tamarind extract.
Grate the garlic pulses
Dice the Tomato.
Chop the coriander greens
Now Remove the lid and transfer the mashy dal contents to the mixing bowl.
Add cumin, Pepper and Ajwain Powders
Mix well to infuse all the flavours into the Dal mixture.
Now, heat the wok with Oil on medium heat.
Add mustard seeds to crackle
Once they start to crackle, add red chilly and curry leaves.
Reduce the flame to low.
Sprinkle asafoetida.
Add tamarind extract and tomato dices.
Allow boiling until the tomato cooked mashy.
Add salt and jaggery powder.
Transfer the dal contents.
Then Garlic grates
Coriander greens.
There are two conditions that are to be adhered to while making Rasam. One is the tempering and the other is observing when to remove the rasam from the flame. Do bear it in mind that we have to turn off the heat when the rasam starts to frothing. and about to start boiling. This will lock the perfect flavour and nice aroma.
Turn off the heat when rasam starts to boil with froth all over the sides of the wok.
Heat a tempering pan with ghee.
Add Whole Ajwain seeds to fry.
Once they start frying, remove from the flame and transfer the contents to RAsam.
Rinse with little rasam and transfer to the Rasam again.

Now the Vibrant Ajwain Seeds Rasam is ready to enjoy!
Have it as a soup or have it with hot steamed rice. Both are very delicious. Good for weight loss. Rasam is loaded with health properties. Good for acidity. Treats indigestion issues well and keep the entire digestive system at bay.



Audio background

PACIFIC SUN by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC-BY 3.0 
http://creativecommons.org/licenses/b...
Music promoted by Audio Library https://youtu.be/kbqmEJTr3nU

Audio background: 2

Queen of the skies by Nicolai Heidlas (https://www.hooksounds.com/author/nic...) is licensed under a Creative Commons license (http://creativecommons.org/licenses/b...).

Saturday 4 August 2018

ADDICTIVE OLAPAKODA/RIBBON MURUKKU/OTTU PAKODA

Monsoons are just incomplete without these crispy delicate ribbons.
The crispy and crunchy treats are the perfect companion to the hot cup of tea or coffee on rainy evenings.

How to make?

Ingredients:

Raw rice flour 300 g
Fried gram flour 100 g
Water 200 ml
Warm ghee 2 tbsps
Powdered salt 3/4 tsp
Red chilly powder 1 tsp
Asafoetida 2 pinches
Ajwain powder 3/4 tsp
Sesame seeds 1 tbsp
Groundnut Oil to deep fry

Procedure:












In a mixing bowl, add raw rice flour.
Grind the fried gram to a fine powder and add to the raw rice flour.
Add red chilly powder, asafoetida, salt and ajwain powder.
Mix well.
Add one tbsp ghee and mix well.
Add sesame seeds.
Add 200 ml water little by little.
Knead into a dough.
Add another tbsp warm ghee and knead again to a fine,
soft and nonsticky mass.
Heat the oil to a deep-fry temperature. If you drop a bit of dough into oil, it will come up and move fast, the temperature is perfect to deep fry.
Smear the inside of the murukku press with the ribbon hole plate with oil or ghee.
Now fill the portion of dough to the 3/4 th level.
Just hold the press over the hot oil above five inches height.
Squeeze the dough into ribbons.
Medium heat is a must.
Allow deep-frying and flip over to fry both sides evenly.
Take out and drain the oil 
Collect them on absorbent papers.
Repeat the same process for the remaining dough.
Five batches approximately have to be deep-fried.

Store in an airtight container to retain the crispiness.
Enjoy the rainy and cool evenings with your hot steamed Tea/Coffee and addictive Olapakoda.

Cooking Time 30 minutes.
Yield: Four servings.

Music Credit:

Music Credit: LAKEY INSPIRED
Track Name: "Fast Lane"
Music By: LAKEY INSPIRED @ https://soundcloud.com/lakeyinspired
Original upload HERE - https://soundcloud.com/lakeyinspired/...
Official "LAKEY INSPIRED" YouTube Channel HERE - https://www.youtube.com/channel/UCOmy...
License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License.
Full License HERE - https://creativecommons.org/licenses/...
Music promoted by NCM https://goo.gl/fh3rEJ

Thursday 2 August 2018

WELL-SEASONED COCONUT RICE

ADI PERUKKU FESTIVAL SPECIAL CHITHRANNAM

This variety rice is more popular in our region.  The Delectable Coconut Rice is prepared using the fresh coconut grates, perked up with our traditional tempering of mustard seeds, shallots, green chillies, curry leaves and coriander greens.  The subtle flavour of cloves making it more enjoyable. The cashews can be roasted and added to this rice make richness. But it is purely optional. This method of cooking this rice is one of the traditional ways of Kongu Nadu Folks.  They make this rice during the Adiperukku festival that falls on 3rd August 2018 as one of the variety rice offered to mother nature (water resources like river well and Ponds.)
This is one of the variety rice prepared and served in the feast of Bangle Ceremony occasions.  

This rice is prepared and offered as prasad in temples.

How to make?

Ingredients:

Pressure cooked parboiled rice  200gms
Grated fresh coconut 100 gms
Shallots 20 pcs chopped
Green Chilly 1 (Optional)
Curry leaves 10 pcs
Ginger grates 1/2 tsp
Whole Urad Dal 1 tsp
Split Chana Dal 1 tsp
Asafoetida one pinch
Coriander greens finely chopped a fistful
Groundnut Oil 1 tbsp
Mustard seeds 1/2 tsp
Powdered salt 1/2 tsp


Procedure:

Wash and soak the parboiled rice 200 gms for 10 minutes.
Pressure cook the rice adding 600 ml water and allow cooking up to 3 whistles. Set aside to cool down.
Open the lid and set to cool for some time.
Heat the wok with oil.
Add mustard seeds to splutter.
Once it starts to splutter, add whole urad dal and split chana dal.
Saute for a few seconds on medium heat until golden brown. 
Add shallots, curry leaves, grated ginger and green chilly,
Saute until the shallots turn transparent.
Add Asafoetida and grated coconut.
Saute until the coconut grates turn creamy coloured and dry.
Now add salt and mix well.
Add the cooked rice and coriander greens and mix well to combine all the ingredients together.

Yummy coconut rice is ready to serve.
Serve hot or warm.

Cooking Time: 10 minutes if we have ready cooked rice.
otherwise 25 minutes.
Yield: 2 servings. You can multiply the measurements as per your need.










Audio background:

 No copyright music/creative commons attribution license/ music 
 by Whitesand.
 https://youtu.be/_hSyRMyqFOM

audio background:

Sunday 29 July 2018

HOT TAMARIND RICE/KATTUCHORU

Popular Variety Rice as KATTU CHORU.

Traditional rice.  A whole bunch of spices and Sesame oil lend themselves to make this tangy and tasty rice. A popular temple meal offered as Temple Prasadam. This meal is the most preferred option of a pack-food for travelling the long journey to the temples of Tamilnadu.
Simple yet delicious!


How to make this hot tamarind rice?

Ingredients:

Pressure cooked rice( 250 gms of Parboiled rice)
Tamarind, a gooseberry size (soak in 50 ml water for 15 minutes)
Asafoetida 2 pinches
Dry roasted fenugreek seeds Powder 1/2 Tsp
Shallots peeled and chopped 30  pcs
Garlic pulses 6-7 pcs
Curry leaves 20 pcs
Dry Red chillies 6-7 pcs
Turmeric powder 1/2 tsp
Sesame OIl cold pressed 2 tablespoons
Mustard seeds 1/2 tsp
Rock Salt 1/2 Tsp
Fresh Coriander greens  a fistful
Whole urad dal 1 tbsp
Chana dal 1 tbsp

Procedure:

Pressure-cook the washed and soaked in water for 10 minutes on medium heat upto 3 whistles and simmer for 2 minutes.
Set aside to cool down.
Heat the oil in a wok on medium flame.
Add mustard seeds.
Once it starts to crackle, add urad dal and chana dal.
Add shallots, Garlic, red chillies and curry leaves.
Saute until the shallots turn transparent.
Add turmeric, asafoetida and fenugreek powders.
Saute once again for a couple of seconds. add the tamarind extract and salt.
Let it boil until the oil separates and the contents get thicken.
Turn off the heat. The heat of the wok is just sufficient to proceed further.
Transfer the cooked rice and fold several times to combine every ingredient together.
Finally, garnish with coriander greens.

 Done!

This is one of the familiar variety of rice.  This is an excellent packing meal for the long travel in the olden days. Its taste is supreme for three days. so it is known as kattu choru.


Audio background:

Good Starts - Jingle Punks: https://youtu.be/NstTz8iyl-c/Audio Library/creative commons attribution license.

No copyright music/ Music Playlist: https://goo.gl/BazNkvc by Whitesand/under creative commons attribution license/ emotional/Drops






,

Thursday 26 July 2018

TRADITIONAL TENDER MUTTON KUZHAMBU

The traditional version of the Tender Mutton kuzhambu is unique to offer at your breakfast and dinner table. The red meat when cooked with myriad spices results in a Tender and delightful treat.
Discover the simple tricks to acquire delicious and tender meat delicacy without marination. This is our regional speciality.


How to make this mind-blowing tender Mutton Curry Kuzhambu?

Cooking Time: 30 minutes
Serving 4 liberal servings


Ingredients:

Goat Meat 500 gms
Shredded Coconut 5 tablespoons
Shallots 40 pcs
Curry leaves 25 pcs
Green Chilly 1 pc
Bay leaves smaller sized 2 pcs
Cinnamon sticks 4 pcs
Mace 1 pc
Cardamom pods 2 pcs
Cloves 5 pcs
Star Anise 1 pc
Poppy Seeds  1 Tsp (Soaked in 5 ml water for 15 minutes)
Fried gram 1 tsp
Rock Salt 3/4 Tsp
Dry roasted coriander seeds powdered 2 tsps
Dry roasted cumin seeds powdered 1 tsp
Pepper Powder coarsely ground 1 tsp
Garlic grated 1 tbsp
Grated Garlic 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Groundnut Oil 2 tbsps
Fennel seeds 1 tsp
half a tomato diced
Coriander leaves a fistful

Procedure:

Assemble the ingredients- Grated coconut, Poppy seeds with water, Fried gram 100 ml water in a mixer jar.
Grind at high speed to get fine coconut contents.
Wash the goat meat thoroughly.
Drain completely.
Heat the Pressure Pan with oil.
Add Fennel Seeds to fry.
Spices next.
Saute for a second on medium heat.
Add shallots, curry leaves and green chillies.
Saute for a couple of minutes until the shallots turn transparent.
Add diced tomato.
Add turmeric and red chilly powder.
Add Goat meat.
Saute until the meat turns shriveled and pale.
Add coriander cumin and pepper powder mix and rock salt.
Saute again.
Add ground coconut contents and 200 ml water
Stir well to combine everything.
Cover and place the weight.
Cook on medium heat up to five whistles.
Set aside to cool down completely.
Open the lid and stir well.
Turn on the heat and Add coriander greens.
Mind-blowing Mutton curry kuzhambu is ready to enjoy!
It goes pvery well with Idlis, Dosas, Uthappams, Chapatis, Rotis.






Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...