Sunday, February 22, 2015

Mutton Soup | Mutton Spicy Soup

Mutton Soup

Previously I have posted the recipe of preparing mutton soup for Infants which can be altered in taste even for  adults too. This recipe of preparing Mutton soup is by grinding the spices which gives additional flavor and taste to the soup. Just picking out few pieces before making any mutton curry or gravy will be more than enough for this healthy soup.


Mutton bone pieces - 5-6
Shallots/ Pearl onions - 6
Curry leaves - 1 full stick
Turmeric powder - 1/4 tsp
Salt - 1 tsp
Coriander leaves to garnish

To grind:
Peppercorns - 1 tsp
Jeera/ Cumin seeds - 1 tsp
Garlic - 3 



 1. Transfer the contents to grind to a mixer jar.
2. Add about 1/4 glass of water and grind to coarse form.
 3. Add all the ingredients together in pressure cooker. (except coriander leaves)
4. Mix well.

 5. Close the lid and cook for 5 to 6 whistles.
 6. Once pressure is down add chopped coriander leaves.
 7. Filter out the liquid soup slowly in separate vessel.
8. Transfer in glasses or cups and enjoy the spicy Mutton soup.

Mutton Soup

  • You can also add one full tomato without chopping when pressure cooked.
  • Do not chop shallots or separate the curry leaves. It becomes difficult when filtering the soup in bowl.
  • Sprinkle some salt and pepper while drinking which adds little spice to the soup.
  • You can also mix this soup with Rice and feed for kids.
  • In the same way you can prepare aatukaal soup also but the traditional recipe of aatukaal soup is different and will post at the earliest. 

Wednesday, February 11, 2015

Chettinad Mutton curry | Chettinad Mutton gravy

Chettinad Mutton Gravy

Getting bored always with traditional style of mutton curry in the weekends :( So, I wanted to change out my recipe in the form of gravy. From long back I had a thought of preparing mutton curry in chettinad style. This weekend was my right time to prepare, because my hubby doesn't prefer any other method of preparing non-veg recipes as they contains more of masalas and spices :( That is the reason I always make mutton curry in traditional method. Here is the step wise picture to go with :) :)


Mutton - 500gm
Whole spices - 1 or 2 each (clove,cinnamon,bay leaf)
Onion - 2
Tomato - 2
Turmeric powder -1/2 tsp
Ginger garlic paste - 1 tbsp
Chettinad masala powder - 5 tbsp
Oil -3 tbsp
Crystal salt - 4 to 5 tsp 

To grind as paste:
Coconut - 1 cup
Fennel seeds - 1 tsp
Khus-Khus - 1/2 tsp 


1. Set aside all the required ingredients.

2. Prepare Chettinad masala powder and keep aside.

 3. Heat oil in a pressure pan and add the whole spices.
4. Add the sliced onion, slit chilli, curry leaves and fry well.

 5. Add the chopped tomatoes and salt.
 6. Now add turmeric powder and fry until mushy.
7. At this stage add ginger garlic paste. Fry for just a minute.
 8. Now ad din the chettinad masala powder and cleaned mutton pieces.
 9. Give a quick stir as the masala powder tend to burn easily.
10. Add about 3 cups (~1/2 liter) and required salt.

11. Pressure cook for about 5 to 6 whistles.

12. Meanwhile make a fine paste of ingredients given under to grind.

 13. Release the pressure and you can find oil had come out.
 14. Now add in the grind ed paste and cook well.

15. When all masala get blended with each other put off flame and garnish coriander leaves.

16. Transfer to a serving bowl and serve with ring onions.

Mutton Curry (Chettinad style)

  • You can increase or decrease adding of spices according to your taste preference.
  • The masala powder can either be prepared fresh or can be prepared and stored already.
  • You can also extract coconut milk and add to the gravy.
  •  Reduce the water content for cooking if you wish to add coconut milk.
  • Also do not cook for long time after adding coconut milk. Just put off the flame in 3 to 4 minutes.
  • Take care to cook in medium flame if adding coconut milk.

Chettinad Mutton curry


Sunday, February 8, 2015

Chettinad Mutton Masala | Chettinad Spice powder | Chettinad Masala powder

Chettinad Mutton Masala

The term when it comes for masala powder it naturally contains cinnamon,clove so and so..... When we see what is the special ingredient of a chettinad masala powders are they use more of Fennel seeds (Sombu/ Saunf) and coriander seeds. Getting bored always with traditional style of mutton curry in the weekends..... so I wanted to change out my recipe in gravy form.From long time I had a thought of preparing mutton curry in chettinad style and this gravy/curry goes well with Rice and Parathas.

Whole Spices for masala


Coriander Seeds - 1/2 cup
Pepper -2 tsp
Fennel seed - 3 tsp
Dry red chilli -7-8
Clove - 1 tsp
Cinnamon - 2 big sticks
Cardamom - 2
Star Anise - 1


1. Set aside all your ingredients measured.

 2. Dry roast all the ingredients in a kadai.

3. Allow it to cool down and transfer to a mixer jar.

4. Grind it to a fine powder.

 5. Transfer to an air tight container.

Aromatic Chettinad Masala

  • I did not keep cardamon when arranging the ingredient for a click. Kindly add.
  • I added two varieties of chilli (One for spice and other for color/flavor)
  • This gives a vibrant color to the masala powder. 
  • Roast the ingredients in low flame to avoid burning.
  • You can also roast each ingredient separately if you prefer.
  • You can use this recipe for making vegetable gravies also in chettinad style. 
  • My next post is surely the Mutton curry prepared using the masala powder.

Saturday, February 7, 2015

Kerala Fish curry | Simple Fish curry | Easy Fish curry recipe

Fish Curry without coconut

Kerala......The Land of Spices !!!    Yes, like the name each kitchen is filled different aroma of fish curry which is my all time favorite. This recipe of making fish curry in Kerala style is without adding coconut,where in I got the recipe from one of my friend. The reason why I try out different form of fish curry is, I do not want to feed fried fish for my son . So I keep trying out different recipes of fish curry,where in after long time got a good one to share with :)


Fish - 1/2 Kg (any kind of Fish variety)
Onion - 2
Tomato - 1
Tamarind water - extracted from Lemon size ball
Green chilli - 2
Coriander leaves - few 
Water - 2 to 3 cups.
Oil - 1 tsp
Salt as required

To grind:
Dr red chilli - 
Coriander seeds or Dhania - 3 tsp
Cumin seeds/Jeera- 2 tsp
Turmeric powder - 1/2 tsp
Ginger - 1 inch
Garlic - 5


 1. After cleaning the fish wash well using crystal salt and turmeric powder and keep aside.
 2. Heat oil in a pan and fry finely chopped onions.
3. Add chopped tomatoes and grind-ed paste and fry for about 3 -4 minutes in low flame.
 4. Add tamarind water and also additional two cups of water and bring it to boil.
5. Boil until raw smell goes off.
 6. At this stage add the salt, cleaned fish pieces and slit green chilli.
7. When the fish is completely cooked well garnish with chopped coriander leaves and a tsp of coconut oil.
 8. Transfer to a serving bowl. 

Kerala Fish curry

My Note:
  • Clean the fish well as many times you can. 
  • Using coconut oil for frying and adding a tsp at the end adds taste to the curry. You can also use gingelly oil for frying.
  • It is said to put off the flame after adding fish.  I don't prefer so cook for about 10 minutes after adding fish.
  • After adding fish cook in low flame.
  • Prefer always to use crystal salt in your cooking
  • The curry goes well with Pulao, Rice, Briyani.


Thursday, February 5, 2015

Egg fry | Fried eggs | Simple egg recipe

Saute Eggs

I always prefer making omelet using eggs than in boiled form. The main reason is of its smell. But whenever it comes as a non veg party or have a friends get together prepared omelets become hard and so choice would be boiled eggs. This recipe of simply frying or sauteing the eggs with just turmeric powder and cumin seeds removes odor and gives a colorful appearance when served on plate. Also kids love to eat when they find something different..:)


Eggs - 2
Jeera/cumin seeds -1/4 tsp
Turmeric powder -Less than 1/4 tsp
Salt - just to sprinkle
Oil -1 tsp


 1. Boil the eggs and make slit around the sides as shown.
 2. Heat oil in a pan, add cumin seeds, turmeric powder, eggs and saute well in low flame. Keep tossing until all the sides are roasted evenly.
 3. When fried completely, sprinkle some salt and transfer to a plate.

Fried eggs

My Note:
  • You can also add some salt when boiling the egg too. 
  • I do not add to avoid too much salt consumption.
  • You can also deep fry the eggs by adding just turmeric powder in oil.

Fried Eggs

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