Before Starting to Cook
Wash 1/2 kg Mutton thoroughly.
To fry and grind
1) Take a 1/2 hanful of dry dhaniya seeds, 5 kurumolagu, 1/4 handful if jeera, 5-6 Garlic, Small finger size ginger, 5 red chilli, Karuvapilai dried - 1.5 strips (young light green leaves), 1 tsp sombu
2) Grate 1/4-1/2 of a total coconut.
3) Take a tawa. Pour very little oil add the items specified in (1) and fry for some 1 min. Add the coconut as told in (2) and after some 10-15 seconds stop frying
4) Cool the mixture.
5) In the mean time, peel some small onions(15-20), Cut one tomato into medium pieces. In a tawa fry them for some 5 min.
6) Grind the mixture in (4) till it is half powdery. After that, add the mixture in (5) to the grinding mixture with very little water. Grind them together for some 30 seconds.
Cooker Phase
7) Pour little oil in cooker and add the mutton pieces and fry for some 3-4 min in oil.
8) Add the grinded mixture to the mutton and salt. Add water accordingly. Leave for 3-4 whistles depending on the type of mutton. (If it is a young goat it will cook fast)
The Last Tawa phase
9) In a tawa, Little oil, Musturd, Karuvepilai(1 strip), Small onions (15) and fry for some time. Add the mixture in the cooker to tawa a leave it for a boil.
10) Stop heating, Take it aside and garnish with finely chopped coriander leaves.
This is how it looks (It doesn't look very tempting tho :( )
Potato Curry (2-3 people)
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In Cooker:
1) Put some 4 t0 5 potatoes half cut( in the center ) in a cooker and add water until they fully sink
2) Add salt( 1tsp ) and leave it to cook upto 3-4 whistles
Before Tawa
3) As the pressure subsides, take out the potateos and peel off their skin
4) Cut the potatoes into medium cubes
5) Take 7-8 Garlic pieces, thumb size ginger and grind them to a fresh paste
In Tawa
6) Add oil. Once the oil is hot add Mustard(1 tsp), the ginger-garlic paste.
7) Leave the ginger-garlic paste in the oil till 3/4th of the raw smell goes (Stir Occasionally-This takes around 1-3 mins)
8) Add the cut potateos in the tawa and mix well with the paste.
9) After some 1-2 min, add chilli powder(1.5-2 tsp), dhaniya powder(3-4 tsp), salt and mix well for the masala
to be even on the potatoes
10) Leave them for some 10 min to cook well.
This is how it looks
PS:
If the potatoes are found sticky to the tawa add more oil
AVOID water in any case
If green chilli's are needed add them with musturd (Some 2-3)
I really wanted to write something which i like a lot.
Papu Mammam (For 2-3 people)
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In the cooker:
1) Take a handful of yellow dhal and add visibly large amount of water(About 2 times of dhal).
2) Add little salt, a pinch of turmeric powder(Haldi) and Asafoetida(Perungayam)
3) Let the dhal cook up to 3-4 whistles.
In the Tawa:
1) Add little oil, Musturd (2tsp), Jeera(1 -1.5 tsp), karuvepilai(1 full strip), Green chillis(2-3)/Red chillis(Broken 2-3), Garlic(3-4 pieces)
2) After some 20-30 seconds, Add small onions(10 pieces longitudinally sliced) and just allow it to cook for some 3-4 min till the onions are halfway brown
3) Add very finely chopped tomato(3/4) and just cook till the raw smell of tomato goes.
4) Once the onions and tomatoes are cooked pour the dhal into it and leave it to boil for a minute.
5) Off the gas and after some time add very finely chopped coriander leaves to the dhal.
6) Add a tbsp of hot ghee to the dhal
This is how it looks
P.S:
If water is excess in the dhal during the cooker phase, Some of that can be used for rasam.
Dhal usually has good taste with small onions
