Mutton Fry With Potatoes

Most of the non vegetarians relish a meal with mutton fry with potatoes. Any simple meal becomes a delicious one with this side dish of fried mutton with baby potatoes. This mutton fry is a good accompaniment for any rice based meal and it is easy to make too.

Mutton Fry With Potatoes
Mutton Fry With Potatoes

COOKING TIME: 40 minutes



1. Mutton : 500 grams
2. Baby potatoes : 200 grams
3. Shallots: 75 grams
4. Onion : 1 (50 grams)
5. Tomato : 2 (100 grams)
6. Ginger : 1.5″ piece one
7. Turmeric powder : 0.5 Teaspoon
8. Chili powder : 1.5 Teaspoon
9. Pepper powder : 0.5 Teaspoon
10. Cumin Powder : 0.5 Teaspoon
11. Aniseed : 0.5 Teaspoon
12. Curry leaves : 3 sprigs
13. Oil : 2 Tablespoon
14. Salt : 1 Teaspoon
15. Water : 1 Cup

Mutton And Potatoes Fry
Mutton And Potatoes Fry


Wash mutton pieces and peel the skin from baby potatoes. Chop the shallots, onions and tomatoes. Clean the ginger piece and mash it and keep aside. Keep a pressure cooker with oil over medium flame. First add aniseed and then curry leaves. Then put the chopped shallots, onion, tomatoes and ginger and saute. Finally add the mutton pieces along with Turmeric powder, Chili powder, Pepper powder, Cumin powder and salt. Close the lid and cook for 7 to 8 minutes adding a cup of water. Open the lid ( when it is cool) and add the baby potatoes and pressure cook again for another 5 minutes. Keep stirring the gravy without closing the lid over low flame till you get the dry mutton potato fry of your choice.



Any occasion and any time is suitable to have the snacks like Bajji, Bonda, Vada and Pakoda. Though “Bajji” is an oily dish, it is a filling snack which can be consumed along with either a cup of coffee or tea. One is sure to find them in every tea shop in any street in Tamil Nadu. Before the advent of the introduction of fast food items like noodles, burgers and pizzas, these tiffen items like vada, Bajji etc were made as evening snacks at households for the kids who returned from school.




1. Bengal gram Flour ( Besan or kadalai maavu ) : 2 Cups ( 200 grams)
2. Rice Flour : 2 Tablespoon
3. Salt : 1 Teaspoon
4. Chili Powder : 2 Teaspoon
5. Asafoetida : 0.25 Teaspoon
6. Soda Bi-carb (Cooking soda ): A pinch
7. Water : 2 Cups ( 400 ml )
8. Oil ( any refined oil) : 1.5 Cup ( 300 ml)
9. Veg ( Raw Banana of “monthan variety “, Onion -1, Brinjal-2 , potato, other vegetables like g chili called Bajji chili and even bread slices are also used for making “Bajji”.


Take 2 or 3 vegetables of your choice. Potato, Onion and Raw Banana need their skin to be peeled. Chop them to medium size ( neither too thin nor too thick) slices and keep aside. Both asafoetida and salt can be added to the water. Use a sieve to clean up the gram flour and add Baking soda. Now mix the gram flour with chili powder and water to a smooth consistency. The batter should be like dosa batter. Heat up oil over high flame and dip the vegetable slices 3 or 4 at a time in the batter and slide into thehot oil. The sliced vegetables should be evenly coated with the batter. Turn the Bajji pieces to the otherside so that they are cooked evenly.

Tips : Drain the oil on the Bajji on tissue papers and serve it with Coconut chutney.

Fish Cutlet

Fish Cutlet

Fish cutlet is a favorite item of almost every one.   It can be relished along with rice based meals either for lunch or dinner or eaten just like that as a snack item along with either coffee or tea at any time of the day.  The making of it takes a longer time as it involves removing the bones completely from the fish.   But the delicacy of the fish cutlet overcomes the difficulty in making it.!
Fish Cutlet
Fish Cutlet
Cooking Time: 1.5 hours
Pieces :  25 Cutlets


1. Fish ( fish like mackeral, seer fish etc without much bones) : 1.25 kg
2. Onion: 3 ( approximate 200 grams)
3. G. Chili : 6
4. Ginger : 2 ” piece one
5. Garlic : 15 Cloves
6. Coriander and Curry leaves : 1 small bunch
7. Aniseed : 1 Teaspoon
8. Coconut gratings : 0.5 Cup
9. Potato : 350 Grams ( 3 no approximate)
10. Turmeric Powder : 1 .5 Teaspoon
11. Red Chili Powder : 1 Teaspoon
12. Oil :  1.5 Cup ( 300 ml)
13. Eggs : 2
14. Salt : 1.5 Tablespoon


Wash and cut the fish into big pieces.  Boil them with minimum water ( 0.25 cup) along with 0.5 tablespoon salt and turmeric powder.  Fish should be boiled in five minutes and all the water should be absorbed.  Remove the bones and the skin completely and mash the fish and keep aside. After removal of the bones and the skin of the fish, you will get approximately 1 kg of mashed fish.   Boil the potatoes for 10 minutes in pressure cooker and mash them well and keep aside. Chop the onions, g. chili, ginger and garlic cloves  into fine pieces.
Take a  big frying pan and keep over medium flame. Pour first  0.25 cup oil  for frying. First add the aniseed and onion and after onion turns translucent, add the chopped green chili, ginger and garlic pieces.  After frying them well, add the coriander, curry leaves, coconut gratings with red chili powder.  Finally the boiled, mashed fish with mashed potatoes should be mixed well.  The remaining salt should be mixed with it.
Take from stove and add the beaten eggs to it .  Make small lime sized balls and shape them of your choice.  After making the fish cutlets, keep a frying pan with the rest of the oil over medium flame.  Fry the cutlets 6 to 7 at a time and turn them to the other side for them to get cooked well.  when the cutlets turn golden brown,  take them out.
Fish Cutlets
Fish Cutlets
Tips :  If you want fish cutlets to be crisp, you can dip the cutlets first in beaten egg white  and then dip them in bread crumbs before frying. This is optional


Rose Cookies known as Achu Muruku in Tamil is one of the favorite items prepared during festivals, especially by the Christians in the Southern part of India as well as in Goa.  This dish is sure to get a place in the platter of  cookies prepared by the Anglo Indian households during Christmas season.  It is easy to make it provided you know the right consistency for the batter as well as the knack of dipping the “Achu muruku mould” ( maker) in hot oil during the preparation.  The dish gets the name Rose cookies as the mould resembles the petals of a rose flower.  They can be stored in air tight containers for ten days easily.
Achu Murukku
Achu Murukku
Cooking Time : 1 hour ( plus 2 hours for soaking and making the wet raw rice flour)
No of pieces : 60 Pieces


1. Raw Rice flour – wet :  4 Cups ( 400 grams )
2. Sugar :  1 Cup ( 120 grams )
3. Egg :  1
4. Coconut milk:   1 Cup ( 200 ml )
5. Sesame seeds :  2 Teaspoon
6. Oil :  750 ml
7. Salt:  0.25 Teaspoon


Heat up the frying pan with oil and dip the achu muruku mould for an hour in hot oil  and keep aside.  You can put the mould in hot oil for a longer duration  also. Soak  good quality raw rice (3 cups ) in water for an hour and drain water. Use a blender to get 4 cups of fine raw rice flour. (wet ).   Beat the egg well and mix it with sugar, salt  and coconut milk. Add the fine raw rice flour to the batter to a consistency which is  a bit thinner than the dosa batter.  After preparing the batter,  heat up the frying pan with oil along with the mould keeping the fire on maximum.
Once the oil is hot, dip the mould  in the batter carefully.  Dip the mould until it is 3/4th inside the batter and again dip the mould with the batter in the hot oil for frying.  After a few seconds shake the mould gently with the help of a fork or any long spoon so that the muruku leaves the mould to fall into the oil for further frying.  After a few seconds, turn the muruku to the other side with the spoon to get it cooked evenly on both sides.  The achu muruku should be cooked until it is golden yellow in color.
Rose Cookies
Rose Cookies
Adding Vanilla essence and cardamom powder to the batter is optional.  Even sugar can be either reduced or increased as per each one’s choice. The first few times it is difficult to get the achu muruku to fall easily off the mould into the hot oil on its own and so one should persevere carefully to continue with the rest of the batter till you get crisp tasty achu murukus.


Kula Puttu
Puttu is a breakfast dish prepared with mainly raw rice and eaten along with Coconut gratings, sugar or jaggery, Banana, milk  and ghee etc of your choice.  Some people do not have  “puttu” without  their usual “kadala ”  ( chikpea, channa ) curry. Since “puttu” is steamed, it is easy for digestion prepared without  using oil etc.
The rice flour can be either made at home in our own blender in small quantities or get it done in the flour mill.  If a large portion of puttu is made at the flour mill, care has to be taken to see that it is well fried and preserved for future use. The steaming of the rice flour can be done using a clean muslin cloth in our own “idli ” vessel or using a special “puttu maker” vessel.
Cooking Time : 2 hours ( including the time for soaking of rice for an hour )
Servings : 3


1.  Raw rice : 2 Cups
2. Water : 0.25 Cup
3. Coconut gratings : 0. 5 Cup
4. Salt : 0. 25 Teaspoon
5. Sugar or Jaggery : 0.25 Cup
Wash and soak raw rice in water for an hour.  Drain out water completely.  And
grind it in a blender to make rice flour.  Using a sieve, fine rice flour can be obtained.  The rice flour need not be very soft for “puttu”.  In an empty skillet, get the rice flour fried lightly for about 5  minutes till the dampness of the rice flour goes.  Dissolve the salt in the water in a cup and sprinkle it over the flour and knead it thoroughly. The rice flour becomes soft to the touch and it should resemble bread crumbs.
Now it is ready  for steaming.  In the special puttu maker,one tablespoon of  the coconut gratings should be  first put at the bottom of the cylindrical  vessel and then the soft rice flour added and finally coconut gratings on the top.  It takes nearly ten minutes to get the rice flour steamed well.  Ifyou are using  the cloth in the regular “idli maker or cooker, you can put the entire rice flour and allow it to get steamed for ten minutes.  Adding sugar or jaggery to the puttu depends upon one’s taste and choice.
Kula Puttu
Kula Puttu
Tips:  Some persons like to add hot ghee, cardamom, ripe banana or hot milk to the steamed puttu.  Preparing “kadala curry” to go with the puttu is another recipe itself.