Hyacinth Beans Mutton Stir Fry

Hyacinth Beans in local dialect it's called as avarekalu or mochakka. During winter and summer season one can find the beans cooked across southindia for many festivities and family functions. When hyacinth beans is cooked with meat be it fried or curry the flavor and taste is excellent. I love to pair this stir fry with rasam rice.

Recipe video updated on Youtube English and Tamil Channels

Ingredients:
To cook the Mutton
500 Grams Mutton
1 1/2 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Green Chilly 
1/4 Tsp Salt
2 Tea Cups Water

Prep:
Peel and wash 1 large onion. 
Slice 1/2 an onion, then finely chop the other half and reserve.
Remove the stems from green chillies rinse well and reserve.
Peel and rinse 1 inch ginger and 10 pods garlic.
Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.
Peel and wash 5 pods garlic. Gently crush the garlic and reserve.

To Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

How to Clean and Hull Hyacinth Beans Video For Many Recipes

To Cook Hyacinth Beans:
100 Grams Hyacinth Beans
1/4 Tsp Chilly Powder
1/4 Tsp Turmeric 
1/4 Tsp Salt
2 Tea Cups Water

To Cook Hyacinth Beans:
We need to shell the beans.
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add chilly powder, turmeric powder, and salt stir all the ingredients and cook the beans for 10 minutes or until tender and reserve.

To Prepare Mutton Masala Paste:
1/2 Large Onion
2 Green Chilies
7 Garlic Pearls
1 Inch Ginger
2 Sprigs Curry Leave
2 Sprigs Coriander
2 Sprigs Mint
1/4 Tsp Fennel Seeds
1/2 Inch Stick Cinnamon
1/2 Star Anise
2 Cloves
1/4 Tsp Pepper Corns
1 Pinch Stone Flower
1 Piece Marathi Moggu
2 Cardamom
1/4 Tsp Cumin
2 Tsp Oil

To Prepare Masala Paste:
Heat a wok on medium flame with 2 Tbsp sesame oil.
Add sliced onion, curry leaves, coriander leaves, mint leaves, ginger, garlic and chilies.
Next add all the whole spices (fennel seeds, cinnamon stick, star anise, cloves, black pepper, stone flower, marathi moggu, cardamom, and cumin).
Stir and fry all the ingredients till the onion turns light golden. Remove the fried ingredients from flame allow it to cool down.
Transfer the fried masala to a mixer jar and grind to form a smooth paste. If needed add 2 to 3 tbsp water and grind to form a smooth paste and reserve.

To Prepare Mutton Curry:
1 Inch Stick Cinnamon
2 Cloves
1 Cardamom
1/2 Onion 
5 Garlic
2 Sprigs Curry Leaves
2 Sprigs Coriander
2 Tbsp Oil
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder
1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder 
1/2 Lime Juiced
Salt as per taste

Method:
Heat a wok with 3 tbsp sesame oil.
Add cinnamon, cardamom, and cloves allow it to splutter.
Add finely chopped onion, crushed garlic, curry leaves, chopped chilies and fry till golden.
Next add cooked mutton along with broth and stir fry well.
Add cooked hyacinth beans and stir well.

Add salt, chilly powder, turmeric powder, coriander powder and pepper powder.
Add the ground masala paste. Add 1/2 tea glass water to the mixer jar dilute the masala paste and transfer to the mutton.
Stir well and cook on high flame. Stir well and fry the mutton till the curry is dry and the mutton has fried.
Remove the mutton stir fry from flame and serve hot with steam cooked rice...Enjoy!

Mutton Marrow Bone Fry Recipe

Mutton marrow bone fry is a delicacy across southindian homes and military hotels. When we have large gatherings or family functions this marrow bone fry will be served as a side dish on a banana leaf. Since marrow bones cook faster and it might tend to over cook in curries and biryani when preparing in large batches it used to be separated from the mutton and the marrow bone were stir fried in masalas. Now a days marrow bones are avaiable across online app stores and with butchers try preparing this delicious marrow bone fry as a side dish for biryani, rasam rice or southindian meals. 

Recipe Video Posted on Youtube English and Tamil Channels 😊

Mutton Marrow Fry Ingredients:

300 Grams Mutton Nalli (Marrow Bones)
1 Large Onion
1 Large Tomato
4 Green Chilies
1 Tbsp Chilly Powder
1/4 + 1/4 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tbsp Pepper Powder
1 1/2 Tbsp Ginger and Garlic Paste
1 Star Anise
4 Cardamom
4 Cloves
1/4 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
2 Inch Sticks Cinnamon
Salt as per taste
Oil as required 

To cook the Mutton:

500 Grams Mutton

1 1/2 Tsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Green Chilly 

1/4 Tsp Salt

2 Tea Cups Water

Prep:

Peel, wash and slice half an onion. Finely chop the other half.

Wash the tomato and finely chop.

Remove the stems from chilies and finely chop

Remove the stems from green chillies rinse well, finely chop and reserve.

Peel and rinse 1 inch ginger and 10 pods garlic.

Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.

To Cook the Mutton:

Wash the mutton twice, place it in a colander allow excess moisture to drain.

Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.

Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.

Reserve the mutton marrow bones is bowl to prepare this stir fry.

To Prepare Freshly Ground Masala Paste:

Heat a wok with 2 tbsp oil.

Add sliced onion, half the amount green chilies, half the amount tomatoes.

Next add 2 cloves, pepper corns, half the amount cinnamon, 2 cloves, 2 cardamoms, stone flower, fennel seeds, cumin seeds and fry all the ingredients.

Once the tomato and onion has softened and the oil separates reserve the masala in a plate and allow it to reach room temp.

Transfer all the ingredients to a mixerjar, add chilly powder, coriander powder and turmeric powder and grind to form a smooth paste we can add 2 tbsp water to grind the masala into a smooth paste.

To Prepare the Marrow Bone Fry:

On medium flame place a wok with 3 Tbsp oil.

Add finely chopped onion and tomato and fry till the onion and tomato has softened

Add the marrow bones and ground masala.

Add 1/2 tea cup water to the mixerjar and dilute the masala and transfer to the nalli bones.

Stir well and allow to cook on high flame till excess moisture has evaporated and the nalli has fried.

Adjust salt as per taste and fry well.

Once the oil separates, add curry leaves and pepper powder and stir fry well...Remove from flame and serve hot with roti or biryani and Enjoy!

Unboxing Idly Maker from Flipkart

Flipkart Idly Maker is my favorite purchase of 2022. Flipkart Product https://www.flipkart.com/

Review Video Link on Youtube English 😊

At my house we enjoy idly with many chutneys, Sambar, curries and gravies. Following the right proportions for idli we can achieve excellent steam cooked idlies.

100% steel idli maker we can prepare 20 idlies at a time. It is priced at 650/- INR

We can separate the cups from the contraption and apply oil pour the batter then place it in the plate for convenience. Same way we can separate all the cups and wash it with soap water, air dry them and assemble for next use.

I'm happy to find such a convenient idly stand. I'm planning to prepare many more variety idlies using this idly maker..  

Breakfast Sambar for Idly or Vada Recipe

My Mom is known for her sambar and idly. This is our comfort food, especially during winters we enjoy this sambar and idly. To achieve ultimate tasty sambar, "Mom's Tip" prepare sambar powder fresh.

Recipe Video Posted on Youtube English and Tamil Channels 😊

Ingredients:
150 Grams Shallots or 2 Large Onions
2 Large Tomatoes
6 Green Chilies
3 Sprigs Curry Leaves
3 Sprigs Coriander Leaves
1/2 Lime
1 Coffee Glass Toovar Dal = 150 Grams Toovar Dal

Please click the link how to prepare sambar powder. Prepare the sambar powder ahead of time.

http://goo.gl/IRvo1K
1/4 + 1/4 Tsp Turermic Powder
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Asafetida
1/4 Tsp Black Gram Dal
10 Seeds Fenugreek
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds

Recipe Video Link for Sambar Powder

Prep:
Wash the toovar dal twice or thrice, then add it to a pot with 2 cups (coffee tumbler measure)  water, followed by 1/4 tsp turmeric powder and 1/4 tsp oil place it in a pressure cooker, cover and cook for 3 whistles until the dal has softened and mushy. Remove from flame and reserve.
Peel, wash and chop the shallots in halves.
Wash and finely chop tomatoes
Separate coriander leaves and rinse in water twice, finely chop.
Separate curry leaves and rinse in water twice, drain and reserve.

Method:
Heat a wok with 3 tbsp oil on medium flame.
Add black gram dal, mustard seeds, cumin seeds, fenugreek seeds and asafetida allow the mustard to splutter.
Add the shallots, curry leaves, slit green chilies and tomatoes stir and fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder and turmeric powder stir and fry for 2 more minutes.
Add 2 cups water and salt stir well cover and allow the sambar to boil and cook on medium flame for 10 minutes.
Add the the cooked dal and stir well. Check the consistency of sambar and salt add warm water to and salt as per taste stir well and boil for 5 minutes.

Add sambar powder and stir well bring to rapid boil and remove from flame. Add lime juice and finely chopped coriander stir well and serve with idly or medu vadas and enjoy!  

Capsicum Paratha Recipe

Easy to prepare breakfast or after school meal. Combination of crunchy capsicum stir fry with cheese is very tasty. I like to pair this paratha with coffee or vanilla milk for a filling and satisfying meal.

Recipe Video is Updated on Youtube English and Tamil Channels 😊

Capsicum Paratha Ingredients:
3 Ready to Use Kerala Paratha
1 Large Onion
1 Large Capsicum
2 Green Chilies
2 Sprigs Curry Leaves
2 Sprigs Coriander
1/4 Tsp Cumin Seeds
1 Cup Grated Cheddar and Mozzarella Cheese
Salt and Pepper as required
3 Tbsp Oil 1 Tbsp Butter

Prep:
Peel, wash and finely chop onion.
Remove stem from chilies, rinse in water and finely chop.
Separate the coriander and curry leaves rinse in water twice and finely chop.
Wash the capsicum in water and chop in half. Remove the seeds and stem, chop into tiny pieces and reserve.
Grate the cheese and reserve.

Method:
Heat a wok on medium flame with oil.

Once the oil reaches temp, add cumin seeds, allow the cumin to splutter.

Next add finely chopped onions, chilies, curry leaves and coriander stir well and fry it till onion turns golden.

Add chopped capsicum and salt as per taste and fry it for 2 more minutes. Sprinkle some water and stir fry the veggies till tender and remove from flame.

Heat a tawa / griddle on medium flame start fry the paratha for a minute on each side. Start to stuff one half of the paratha with capsicum, spread it evenly and spread cheese on the capsicum in a even layer.

Fold the paratha in half and drizzle oil on the paratha both sides. Flip it and fry till the paratha is golden on both side and start to plate the capsicum paratha hot with ketchup and enjoy. Follow and prepare desired amount of parathas with rest of the filling.

Drumstick, Raw Banana and Potato Prawn Curry Recipe

This is my own version of drumstick, raw banana, potato and prawn curry. The flavor and taste in this recipe is ultimate because I'm using freshly ground masala paste, freshly extracted coconut milk, veggies and fresh water prawns. This prawn curry is superb with idiyappam, dosa, idly, steam cooked rice or chapathi. 

Recipe is Uploaded on Youtube English and Tamil Channel 😊

Ingredients To Prepare Curry:
1inch Pieces Drumstick 6 nos
1 Medium Potato
1 Medium Raw Banana
1 Cup Coconut Milk
2 Tsp Tamarind Pulp
1/4 Tsp Chilly Powder

1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Cup Shallots
1 1/2 Medium Tomato
2 Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Asafetida
1 Inch Stick Cinnamon
Salt as per taste
Coconut and Sunflower Oil

Prep:
Chop and remove the fibers from drumstick, rinse in water twice. Chop the drumstick into 1 1/2 Inch pieces we need 6 pieces. After chopping the drumstick place it in a pot of water.
Peel and remove the hard fiber from raw banana rinse in water twice. Chop it into 1 inch cubes and place it in water along with drumstick.
Peel and wash potato, chop it into 1 inch cubes and place it in the same pot of water along with raw banana and drumstick.
Crack and peel fresh coconut. Chop it into tiny pieces and add it to a mixer jar, add small portions of warm water and grind the coconut. Transfer the ground coconut to a sieves and squeeze and extract coconut milk. reserve the coconut milk.

Peel and rinse the shallots well. Chop into halves and quarters and reserve.
Wash and finely chop tomatoes.

Soak 1 tbsp tamarind in hot water.

Ingredients for Prawns:

600 Grams Fresh Water Prawns

1/4 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Ginger and Garlic paste

1/4 Tsp Salt

Prep Cook Prawns:

Peel, devein and rinse the prawns well. Place it in a colander allow excess moisture to drain.

Peel and wash equal portions of ginger and garlic. Add it to a mixerjar and grind to form a smooth paste.

Half cook Prawns:
In the same wok we fried the masala paste add 1 tsp coconut oil.
Cleaned prawns, 1/2 tsp ginger and garlic paste, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt stir well and fry for 2 minutes and remove the prawns from flame.

Ingredients For Masala Paste:

1/2 Large Onion

2 Green Chilies

10 Cashews

1/4 Cup Fresh Coconut

10 Pods Garlic 

1 Inch Ginger

2 Sprigs Curry Leaves

1/4 Tsp Fennel

1/4 Tsp Cumin

3 Cardamoms

3 Cloves

1 Inch Cinnamon Stick

1/4 Tsp Black Pepper

2 Strands Javitri

2 Dried Red Chilies

1 Star Anise

1/4 Tsp Fenugreek

Prep for Masala Paste:
Remove the stems from chilies and slit it in the middle.
Separate the curry leaves and rinse in water. Drain and reserve.
Peel, wash and slice 1/2 large onion.
Grate or chop 3 tbsp fresh coconut.
Remove stem from green chilies and reserve.
Peel, wash and reserve 1 inch ginger
Peel, wash and reserve 8 pods garlic
Separate 2 sprigs curry leaves and reserve.
Soak 8 cashews in hot water.

To Prepare Freshly Ground Masala Paste:
Heat a wok on medium flame. Add 1 tbsp coconut oil and 1 tbsp sunflower oil.
Add cinnamon, cardamom, cloves, fenugreek seeds, star anise, black pepper corns, fennel,2 strands Javitri (mace), 2 dried red chilies, and cumin allow the spices to splutter.
Next add sliced onion, roughly chopped ginger, garlic, curry leaves, fresh coconut, and green chilies fry all the ingredients till the coconut turns golden in color, next drain and add cashews and fry all the ingredients.
Remove the fried ingredients from flame and allow it to reach room temp.
Add the fried ingredients to a mixerjar and grind to form a smooth paste. We can add a splash of water to grind all the ingredients.

To prepare the curry:
Heat a wok on medium flame. Add 2 tbsp coconut oil and 1 tbsp sunflower oil allow it to reach smoking.
Add mustard seeds, cumin seeds, dried red chilies and asafetida allow it to splutter.
Next add shallots, chopped tomato, slit green chilies, 1/4 tsp salt and curry leaves start to stir and fry all the ingredients till the onion turns transparent.
Drain and add chopped drumstick, 1/4 tsp chilly powder, 1/4 tsp coriander powder and 1/4 tsp turmeric powder and fry all the ingredients for two minutes. Add a cup of water and stir well cover and cook the drumstick till tender.
Once the drumstick has softened, drain and add raw banana and potato stir well, cover and cook the veggies till tender.
Add the cooked prawns to the veggies, followed by the masala  paste and stir well check for salt and add salt as per taste.
Place on medium flame add coconut and stir well allow it to boil.
Once the curry starts to boil add tamarind pulp and stir well allow to boil for another minute and remove from flame garnish with finely chopped coriander leaves and serve hot with steam cooked rice...Enjoy!