What Non veg you had in this week???

I prepare turkey biryani like other biryani the only difference I do is pressure cook the turkey and then add the half cooked rice and put on dum.

 

Last sunday i made mutton varuval chettinadu style and mutton kulambhu ...

This week my mom made fish kulambhu on tuesday and thursday she made Egg fry .. iam planning to make prawn briyani and veggie momo

 

I am planning to have Chicken Biriyani today after a 1 month break Not at home though as DH is veggie.

 

Normal mutton curry my recipie :-
1. 2 ts p Sombu+2 tsp jeeragam+cloves+cinnamon+cardamon+mint(5 leaves)+ ginger garlic paste (2 tsp )- Grind together
2. Pressure cooker the mutton(3 whistles) - 500gms with a stick of cinnamon + coriander leaves +2 small onion + 1/2 tomatoe+salt+1 tsp of crushed pepper corns
3.Fry the onions(2 big onions)+ ginger garlic paste(2 tsp) make it like a paste
4. Now add 3 tomatoes chopped to the mixture once the oil is oozed out add 1 tsp chilly pwd+1/2 cumin pwd+1/2 pepper pwd +salt to taste
5. once the mixture is fried and raw smell has gone you need to add the pressure cooker content to the mixture
6. Curry is like a kulambhu but thicker version of gravy so you need to cook the gravy in medium flame only for 25 mins not more than that + coriander leaves + 3 tsp of coconut milk(optional)

This is how i do curry and varuval usually i dont add tomatoes in varuval style ...



Chettinadu mutton fry my version:-
1. Sombu+jeeragam+salt+pepper +garlic +ginger (grind together like a paste)
2.Pressure the mutton 500gms upto 3-4 whistle with a stick ofcinnamon+2 clove+curry leaves+2 small onions +salt+turmeric(trick is add water upto the meat)
3. Now fry 2 onions finely chopped +2 tsp of ginger garlic paste +1 pinch of sugar once the mixture turns to be a paste consitency add 2 tsp of chilly powder + 1 pepper pwd +1 cumin Pwd + the paste (1) and fry them until the oil ooze out of the mixture
4. Once the oil ooze out add the whole content of the pressue with water
5. Let it boil for 45 mins with open lid in medium flame
6. After 25 mins start stiring until the mixture turns to be blackened and less water content +add salt to the content according to the taste (dont add any oil )
7. Once you see that the mixture has less water content switch off the flame and add some coriander leaves. +add a 1 tsp of urad dal + 3-4 fried dry chilly to this mixture this brings the flavour of chettinadu ...

Try my version this has my party winner every time and finger licking dish at home ...hehehe let me know your FB too
Your varuval ready . its fast and easy method ..while the mutton cooking in pressure cooker you can make the gravy ready and the total time is only 25-35 mins

 

this saturday i made ribbon fish fry and fish thooku
Sunday i made Prawn veggie momos first time and it was a great hit hehehe ,,,,

My mom made chicken kulambhu and rasam ....

 

Shrimp Gnoocci and simple grilled salmon on the side. Smores for dessert by husband