Paaya is a food dish prepared with the leg bones called trotters of either goat or sheep cooked over coal or wood fire for a long time in the old days along with the regular ingredients and the result is an awesome curry which goes well with Idli, dosa, appam, idiappam and bread. But the best combination is “paaya and Idli” only. Since the fur in the legs need burning and washing with water, the cleaning itself is a laborious affair.
Moreover cooking the bones well for a longer period in a pressure cooker makes them soft and so many people prefer to make it only once in a blue moon. But there are people who love and swear by this food dish “paaya”! These days well cleaned bones are easily available in the market.
Coconut Barfi – As the name suggests, this healthy and easy to make coconut sweet is prepared with palmyrah jaggery. It is made in just a few minutes and can remain fresh for a few days.
Dhalcha is a curry item usually served along with “Biriyani” as an accompaniment. It is prepared with a combination of two dhals, mutton bones and various vegetables. This food dish can be consumed along with “Idli, dosa and chappathi ” etc. A minimum of 5 vegetables are used for this curry.
Cooking Time: 1 hour
1. Mutton with bones : 200 grams
2. Toor Dhal & Bengal Gram Dhal together : 0.75 Cup ( 150 grams )
3. Cumin seeds : 0.5 Teaspoon
4. Turmeric Powder : 0.5 Teaspoon
5. Ginger & Garlic paste : 1.5 Teaspoon
6. Cinnamon : 1 Small Piece
7. Cardamom : 2
8. Cloves : 2
9. Mint & Coriander leaves : small bunch
10. Chili Powder : 1.5 Teaspoon
11. Shallots : 50 Grams
12. G. Chili : 3
13. Tomato : 1
14. Salt : 1 Teaspoon
15. Water : 3 Cups
16. Vegetables : one drumstick, 2 Eggplants, 1 Potato, 1 small piece
ashgourd, 1 small mango, raw Banana etc.
17. Tamarind Juice : 0.25 Cup
18. Coconut Paste : 0.25 Cup
For Seasoning :
1. Oil : 1.5 Tablespoon
2. Cinnamon, Cloves, Cardamom : 2 each
3. Curry leaves : 3 Sprigs
Wash the dhals and soak in 1 cup water for 15 minutes. Wash mutton, bones in water. Clean and dice the vegetables and keep them aside. In a pressure cooker add items 1 to 13 from the above list along with 2 cups of water and cook the same for 8 minutes. Then add all the diced vegetables along with salt and cook for another 5 minutes till the vegetables are tender and soft. The tamarind juice along with coconut paste can be mixed in the curry and let it simmer for a couple of minutes. Heat a skillet with oil and saute the cinnamon, cloves,cardamom and the curry leaves. Pour it over the boiling curry and let it simmer for 5 minutes over low flame.
NATTU KOZHI KUZHAMBU: There was a time in our place when only chickens raised and reared in the back yard of the houses were available for consumption. Nowadays most people go for the readily available broiler chicken. Still some people prefer Nattu Kozhi (country chicken) for it has a unique taste of its own which simply surpasses any meat though the cleaning and the preparations of the curry take longer and are somewhat cumbersome.
Cooking Time: 1 hour
- Country chicken ( meat): 1 kg
- Shallots : 150 grams
- Onion: 2 (approximately 100 grams)
- Curry leaves: 4 sprigs
- Ginger Garlic paste : 1.5 Teaspoon
- Cinnamon: 1 small piece
- Cloves: 2
- Aniseed : 1 Teaspoon
- Cumin : 1 Teaspoon
- Pepper : 1 Teaspoon
- Chili powder: 2 Teaspoon
- Coriander Powder: 1.5 Teaspoon
- Grated Coconuts: 0.5 Cup
- Turmeric powder : 1 Teaspoon
- Salt 1.5 Teaspoon
- Oil : 25 Cup (preferably gingelly oil)
- Water: 3 Cups
Clean the chicken well with water and keep aside. Chop the onions. Peel and fry the shallots in a teaspoon of oil in a skillet and make a paste in a grinder. Fry the aniseed, pepper, cumin, cloves and cinnamon in a skillet without any oil lightly and before taking off the stove add the coriander and chili powder and fry for a couple of minutes. Powder the ingredients and keep it aside. Grated Coconuts should be ground to a smooth paste. Now use a pressure cooker to heat oil over moderate flame . First fry the chopped onions till they turn brown in color and then add the curry leaves along with the ground shallots, ginger garlic paste and fry well. Then add the ground pepper, cumin etc powder along with the cleaned chicken pieces, salt, turmeric powder and fry for a few minutes. Add two cups of water and cook well for 10 to 15 minutes closing the lid well so that the meat gets cooked well to become soft and tender. Finally add the coconut paste with one more cup of water and let it simmer for ten minutes till the oil separates in the gravy.