tasty food

Mutton milagu varuval or mutton pepper fry is a popular South Indian dish that is made with tender pieces of mutton (goat meat) that are cooked with a variety of spices and finished with a generous amount of freshly ground black pepper. Here is a recipe to make it:

Ingredients:

1 lb. boneless mutton, cut into small pieces

2 tbsp. oil

1 onion, chopped

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, chopped

1 tsp. turmeric powder

2 tsp. coriander powder

2 tsp. cumin powder

1 tsp. garam masala powder

Salt to taste

2 tbsp. freshly ground black pepper

Coriander leaves, chopped for garnish

Instructions:

In a pressure cooker, heat oil and sauté onions until they turn golden brown.

Add ginger and garlic paste and sauté for 1-2 minutes.

Add mutton and sauté for 5-7 minutes until browned.

Add tomatoes, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.

Add enough water to cover the mutton, close the lid of the pressure cooker and cook for 4-5 whistles or until the meat is tender.

Once the pressure cooker has cooled down, open the lid and let the mixture simmer on medium heat until the water has evaporated and the mutton has a dry consistency.

Add freshly ground black pepper and mix well.

Garnish with coriander leaves and serve hot with rice or naan.

Enjoy your delicious mutton milagu varuval!

Ratha Poriyal or goat blood fry is a South Indian dish that is made with goat blood, spices, and onions. It is typically served as a side dish with rice or flatbread. Here's a recipe for Ratha Poriyal:

Ingredients:

1 cup goat blood

1 onion, chopped

1 tsp ginger-garlic paste

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

Salt, to taste

Oil, for frying

Instructions:

In a mixing bowl, whisk together goat blood, red chili powder, coriander powder, turmeric powder, cumin powder, and salt until well combined.

Heat oil in a pan and add chopped onions. Saute until onions turn golden brown.

Add ginger-garlic paste and saute for a minute.

Add the goat blood mixture and cook on low heat, stirring occasionally, until the blood has coagulated and the spices are well combined.

Cook until the blood is cooked and the water has evaporated.

Serve hot as a side dish with rice or flatbread.

Note: Make sure to handle the goat blood carefully as it is prone to coagulating quickly. Also, it's important to ensure that the goat blood is fresh and obtained from a reliable source.

Nalli elumbu masala, also known as goat bone marrow masala, is a delicious and popular South Indian dish. Here's a recipe for preparing it:

Ingredients:

500 grams of goat bone marrow (nalli elumbu)

2 onions, finely chopped

2 tomatoes, finely chopped

2 green chillies, slit

1 tablespoon ginger-garlic paste

1 teaspoon red chilli powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

Salt, to taste

2 tablespoons oil

Coriander leaves, for garnish

Instructions:

In a pressure cooker, cook the goat bone marrow with 1 cup of water and a little salt for 3-4 whistles or until it is cooked and tender. Keep aside.

Heat oil in a pan and add the chopped onions. Saute until the onions turn translucent.

Add the ginger-garlic paste and saute for a minute.

Add the chopped tomatoes and green chillies. Cook until the tomatoes become soft and mushy.

Add the red chilli powder, coriander powder, cumin powder, turmeric powder and salt. Mix well.

Add the cooked goat bone marrow along with its broth to the pan. Mix well.

Cover and cook for 10-15 minutes on low flame or until the gravy thickens and the oil starts to separate.

Garnish with coriander leaves and serve hot with rice or roti.

Enjoy your delicious and flavorful nalli elumbu masala!

Mutton elumbu rasam, also known as Mutton bone soup, is a traditional South Indian soup made with mutton bones, tamarind, spices, and herbs. Here is a recipe for making this delicious and healthy soup:

Ingredients:

500g Mutton Bones

1 small onion, chopped

1 small tomato, chopped

2 green chillies, slit

1 tsp ginger garlic paste

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp black pepper

1 tsp turmeric powder

1 tbsp tamarind paste

Salt to taste

Coriander leaves for garnish

Water

Instructions:

Clean and wash the mutton bones thoroughly.

In a pressure cooker, add the mutton bones, chopped onions, chopped tomatoes, green chillies, ginger garlic paste, cumin seeds, coriander seeds, black pepper, and turmeric powder.

Add enough water to cover the bones and bring it to a boil.

Cover the pressure cooker with a lid and cook the mutton bones for about 5-6 whistles or until the bones are cooked well.

Once the pressure is released, open the lid and add tamarind paste and salt to taste.

Allow the soup to simmer for another 10-15 minutes until the flavors blend well.

Turn off the heat and garnish with fresh coriander leaves.

Serve hot and enjoy the nutritious and flavorful Mutton elumbu rasam.

Mutton korma is a popular Indian dish that is typically made with tender pieces of mutton (goat meat) cooked in a creamy and aromatic gravy. The gravy can be made with various ingredients and spices, but a thick coconut-based gravy is a common variation. Here's a recipe for mutton korma in thick coconut gravy:

Ingredients:

500g boneless mutton, cut into cubes

1 cup thick coconut milk

2 onions, finely chopped

2 tomatoes, finely chopped

1 tbsp ginger paste

1 tbsp garlic paste

2-3 green chilies, slit

1 tsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala powder

Salt, to taste

Oil, for cooking

Coriander leaves, chopped for garnishing

Instructions:

In a deep pan, heat 2-3 tablespoons of oil and add the finely chopped onions. Saute until they turn translucent.

Add ginger paste and garlic paste and saute for a minute.

Add the mutton cubes and saute on medium heat until they are browned on all sides.

Add the finely chopped tomatoes and cook until they turn mushy.

Add the slit green chilies, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well.

Pour in the thick coconut milk and bring to a boil.

Reduce the heat to low and let the curry simmer for 20-25 minutes or until the mutton is cooked through and the gravy has thickened.

Garnish with chopped coriander leaves and serve hot with steamed rice or any Indian bread of your choice.

Enjoy your delicious mutton korma in thick coconut gravy!