Mutton chops in Tamilnadu is a goat or lamb dish often eaten with rice and rasam or various curry sauces. It is different from the mutton chops consumed in the West, in everything from its spicy strong flavor to the way in which it is prepared.
Cooking Time: 1 hour
Mutton: 300 grams of goat or lamb meat with bones, preferably cut from the rib portion.
Black pepper: 1.5 of a teaspoon
Cumin: 1 teaspoon
Turmeric powder: 0.25 teaspoon
Ginger, Garlic paste: 1 teaspoon
Coriander Powder: 1 teaspoon
Cinnamon : 1″ piece
Aniseed: 0.25 teaspoon
Coriander leaves: 2 sprigs
Green chili: 1
Salt: 0.5 teaspoon
Oil: 2 tablespoon
Blend all the ingredients except the oil and meat into a smooth paste. Wash the meat and gently flatten with a wooden spoon, apply the blended paste and marinate for half an hour. Then pressure cook the meat with the ground mixture in 3/4th cup water for 12 minutes. Heat oil in a pan, add the cooked meat with the water and spices and cook till the desired consistency is attained.
Puliyogare or Tamarind Ride – As the name suggests, the main ingredient in this rice item is tamarind. Since this dish has a long shelf-life even without refrigeration, it is often packed for train journeys and other long trips. Puliyodarai can be consumed even the day after preparation as it retains its taste and freshness.
Cooking Time: 45 minutes
1. Raw rice 2 cups or 300 grams
2. Tamarind 50 grams
3. Coriander seeds: 2 tablespoon
4. Dry Red chili: 12 no
5. Fenugreek seeds: 1 teaspoon
6. Sesame seeds (til): 1 teaspoon
7.Mustard seeds: 1 teaspoon
8. Bengal gram Dhal: 2 tablespoon
9. Turmeric Powder: 1 teaspoon
10. Asafoetida: small piece (0.5 teaspoon)
11.Curry leaves: a few sprigs
12. Salt: 1.5 teaspoon
13. Gingelly oil (sesame): 0.25 cup
14. Cashew nut: 10
15. Groundnut (peanuts): 0.25 cup
Using just a teaspoon of oil in a pan, fry the coriander seeds, 9 red chili, sesame seeds, and fenugreek seeds separately till they are a golden brown color. Blend into coarse powder and set aside. Again use some oil to fry the cashew nuts and set aside along with the fried ground nuts. If possible, remove the ground nut skins. Extract thick tamarind pulp using half cup water, strain and set aside.
Heat the remaining oil in a frying pan and add the mustard seeds. When it starts to splutter, add bengal gram dhal, asafoetida and the remaining 3 dry red chili with curry leaves. Then add the turmeric powder along with tamarind pulp and salt. Simmer over low flame for 10 minutes. Before taking off the stove, the powdered mixture from the first step should be added. Cook rice in 3 cups of water in a pressure cooker for 8 minutes. The rice should not be over cooked for this dish.
Allow the rice to cool in a big vessel or plate and mix well with the tamarind pulp, cashew and groundnuts.
Mutton Fry : When mutton is deep fried crisp in oil, it is an excellent choice as side dish for a rice based meal along with sambar or any other curry. This dish gets its name from the place called Virudhunagar as it is commonly served in this part of Tamil Nadu. Unlike many other mutton preparations which need too many ingredients, this delicacy is prepared with only a few spices.
COOKING TIME: 40 minutes
1. Mutton: 1 Kilogram
2. Shallots(Small onions): 1/2 kg
3. Dry Red Chili: 20 nos
4. Cumin Seed (jeera): 2 Table spoon
5. Salt: 2 Teaspoon
6. Turmeric Powder: 2 Teaspoon
7. Oil ( preferably Gingely Oil): 250 ml.
Cut the mutton pieces into even sizes of one inch cubes. Peel, wash and chop the shallots into big pieces. Split the Red chili. Heat Oil in a skillet and add the mutton cubes with turmeric powder and salt and cook it over medium heat for 15 minutes stirring it now and then. You can keep it covered. When the meat is half cooked, add the chopped
onions, cumin seeds and dry red chilies. Fry the mutton till it is cooked crisp.
Tips: Only if the mutton cubes are of the same size, they can be cooked evenly at the same time.
While chopping the shallots also, care should be taken to see that they are of same big size.
Oil is used profusely in this dish and you can drain the excess oil before serving if necessary.
Carrot Halwa or Halva is a type of sweet preparation that is found across cultures from India to the Middle East and North Africa. It is often compared to the puddings of Europe. Different regions have their own unique ingredients and way of preparing it. In India, carrots are used commonly to make carrot halwa (gajer ka halwa). This dessert item is very easy to make.
Grate carrot finely. Take a thick bottomed vessel or non stick pan and boil milk on high flame. When it starts to boil, add the grated carrot. When the milk is reduced to just a half a cup, add the sugar, powdered cardamom and ghee into the vessel. Now you have to lower the flame and keep stirring continuously till you get a sticky ball consistency.
Payasam is usually the last item served in a traditional South Indian meal, as dessert. Many varieties of payasams are made using different ingredients like broken wheat, rice (basmati) sago, and pulses like green gram dhal etc. This recipe uses vermicelli (semiya) as the main ingredient. Vermicelli in India is made from semolina and isknown as seviyan in Hindi and as semiya in Tamil. Semiya payasam is also known as kheer in North India.
Cooking Time: 15 minutes Servings: 3
Milk: 500 ml
Refined sugar: 100 grams or ½ cup
Vermicelli (Semiya):1 cup or 40 grams
Cashew nuts: 10
Ghee (clarified butter) 1teaspoon
Grated coconut: 2 tablespoon
Adding one teaspoon ghee (clarified butter) roast the cashew and raisin and set aside. If vermicelli is not roasted, you will have to roast it lightly in the remaining ghee.
Allow the milk to boil on high heat in a thick bottomed vessel. When it starts to boil, stir it for 5 minutes. Reducing the heat to medium add the roasted vermicelli and let it cook for another 5 minutes. Add the sugar, cardamom powder, grated coconut and cook for a couple of minutes. Garnish with raisins and cashew nut and serve hot.