Tag Archives: curry

Mutton/ Lamb Kolhapuri

kolhapuri Mutton

As much as I enjoy cooking, I don’t really dream about food. Yes, I think about it at odd times and places, anything that triggers an idea or concept about food, does get me thinking. But never in my dreams. Oh..Never say ‘never’ right?

It happened! This one time I dreamt of Mutton Kolhapuri. Now, to be honest I have a sweet tooth and I love baking. But why on earth of all things did I dream of Mutton Kolhapuri? *rolls eyes* Even I don’t know. I lived in Mumbai for the major part of my life but guess what…and to make things more perplexing… I have (been acquainted with Kolhapuri cuisine but) never had Mutton Kolhapuri, ever!

How could I even dream of something I really don’t know what it tastes like? Not even in my dream. When I had just served myself and was about to eat it, I woke up. Somethings in life, you just have to let be.. I guess, sigh!

Then on a usual weekly hangout with my cousin, she mentioned she felt like eating mutton. And since Mutton Kolhapuri was playing on my mind ever since, I decided to give it a go. I checked out a couple of recipes to retain the essence but have made some changes to suit my circumstance and convenience.

Kolhapuri cuisine is known for its bold fiery flavours. Although the curry looks vibrant, the spice wasn’t overpowering for my Indian palate. Also, when I made it, I served it with a mild pulav and a cooling mint raita. I trust you to use your judgement likewise.

 

image2 (1)

Kolhapuri spice mix:
Dessicated coconut (Khopra)- half a cup
Dried kashmiri red chillies – 4-5
Coriander seeds – 2 tbsp
Cummin seeds – 1 tbsp
Sesame – 1 tsp
Fennel seeds – 1 tsp
Cinnamon stick – half a stick
Black peppercorns – 5-6
Fenugreek seeds – 1 tsp

Grind the above (WITHOUT ADDING WATER) to a dry spice mix. You can prepare this mix in advance and store it refrigerated in an airtight container for upto 2-3 days.
Kashmiri chillies provide a nice fiery red colour to the dish without the extra heat. Avoid using any other variant.
Note: Use only dessicated coconut and not fresh grated coconut. Many recipes I came across use an addition of poppy seeds as well to the above list of ingredients. However, since it is banned in Dubai, I had none at hand and skipped it. Nevertheless, I am completely satisfied with the way the curry turned out even without it.

Marinate the mutton/lamb:
Note: In India, we use goats meat,generally referred to as mutton to prepare this dish. My supermarket labeling here mentioned lamb.

Mutton/Lamb (stew cut) – 650 gms rinse under running water to clean
Garlic-Ginger paste – 2 tsp
Turmeric – 3/4th tsp
Lemon Juice – juice of 1&1/2 – 2 small indian lemons
Salt to taste (1 tsp)
Mix all the above ingredients and keep it aside for 40 mins – 1 hr.

Prepare the Kolhapuri curry:
Ghee/ Clarified butter – 1 & 1/2 tbsp
Black peppercorns – 4-5
Cloves – 4-5
Cinnamon stick – half a stick
Bayleaf (dried) – 2-3 slightly crushed
Onions – 2 medium sliced
Garlic – 2 cloves chopped
Kolhapuri spice mix – the entire qty from the above mentioned spice mix recipe
Salt – to taste/half a tsp
Tomatoes – 2 medium chopped
Marinated mutton/lamb
Coriander leaves – chopped – for garnishing

  • In a pressure cooker, add ghee. When it starts to heat up, add peppercorns, cloves, cinnamon and bayleaf.
  • After a minute, add onions and garlic and saute till the onions turn golden.
  • Once the onions turn golden, add the kolhapuri spice mix, tomatoes and salt.
  • Saute the tomatoes for a min and add the marinated mutton along with any water residue from the marination.
  • Give it a good stir and pressure cook it for about 4-5 whistles for well done and tender meat.
  • Once done, turn off the heat and allow the cooker to cool down a bit. Check and adjust the salt to taste and add chopped coriander to garnish.

Bottle gourd Curry (Doodhi/Lauki kadi)

bottlegourdcurrymain

There is immense joy in putting your heart and soul to offer your love to someone.

There is immense joy in putting your heart and soul to offer your love to someone. And I offer my love through food. It was way back somewhere in early 2011 that I started making soups. For my cousin who had just delivered a couple of months ago. For me healthy soups were essentially about boiling vegetables, adding flavours and pureeing them to a smooth soupy consistency. It was well received. But she moved out and then I completely forgot about it. It was only when my dad was back home after a series of surgeries that I wanted to make something for him. Mom was quick to suggest that the doctors mentioned bottle gourd being good for him. And I made the bottle gourd and tomato soup. Time passed by, dad was well and I completely forgot about soups, again!

Only until recently, when I was in the home-cooks dilemma of what to prepare for the next meal, utterly bored of just adding chopped bottle gourd to daals when I suddenly thought of soups. But to include it in our family meals it just had to be something more. So off I was to give the humble bottle gourd another avatar. I hope you will find it as comforting as I do.

I am growing quite fond of the Bottle gourd. I find its simplicity charming. What attracts me is its versatility, such that with utmost ease it can be made into a sweet or a savory dish. Previously, I have blogged about baking the Bottle gourd and clove tea cake and this time I chose to cook something savoury. What makes this recipe different is that cooked bottle gourd itself is pureed to make it into a thick gravy.

bottlegourdcurryplate

Bottlegourd Curry:
(Serves approx. 4)

Ingredients:

Oil 1 tbsp
Cumin Seeds 1/2 tsp
Onion 1 medium
Garlic -Ginger paste 1/2 tsp
Tomato 1 medium
Turmeric 1 tsp
Bafat Powder 1 tsp
Coriander powder 1 and 1/2 tsp
Cumin powder 1/2 tsp
Bottle gourd 1 (approx 360 gms when peeled, deseeded and chopped)
Salt to taste (approx 2 tsp)
Water 2 cups (for pressure cooking)
Coriander leaves chopped (approx 1 tbsp) for garnishing

Method:

In a pressure cooker, add oil. When it is hot, add cumin seeds. When it sizzles, added chopped onion and garlic-ginger paste. Saute it till the onion is translucent. Add all the spice powders and saute for 30 secs. If it sticks to the cooker, add 1 tbsp of water. Add tomato, salt and allow it to cook. After a minute or so when the tomatoes are soft, with the back of the spoon gently mash the tomatoes. Add the bottle gourd and water, pressure cook it for 1 whistle. After a whistle immediately switch off the gas and allow it to cool for 10-15 mins.

Once it has cooled, transfer some of the bottle gourd and onion/tomato mix into a blender. Leave some pieces behind. You can take little of the soupy water as well and blend it to a smooth puree. Add the puree back to the soupy liquid. Prepare for tempering.

For Tempering: (OPTIONAL)

Oil 1 tbsp
Mustard Seeds 1/2 tsp
Curry leaves 6-8
Garlic 3-4 small pods crushed
Dried red chillies (small round/ boriya mirch) 2

Take oil in a tempering dish. Add mustard seeds, when it begins to splutter add curry leaves, garlic and dried chilles. When the garlic browns a little, add this to the curry and cover for about a min.

Garnish with chopped coriander leaves. Serve with steamed rice, papad and pickle.