SouthIndian Masala Lamb Shanks Recipe (Mutton Nalli Masala Recipe)

Nalli or Lamb shanks prepared with freshly ground robust spice masala and pressure cooked to perfection, literally melts in your mouth. This Mutton nalli masala or Masala lamb shanks pairs well with mutton or chicken pulao, parotta, naans, neer dosas and bread toast. 

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Lamb Shanks: 500 Grams 

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Ingredients Mutton Masala Shanks:
1 KG Mutton Shanks / Nalli (Washed and Drained in a colander) 
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
1 Tsp Shahi Jeera
2 Star Anise
1/2 Tsp Pepper Corns
2 Strands Mace
1 Inch Stick Cinnamon
4 Pods Cardamom
5 to 6 Cloves 
Tiny Piece Kalpasi / Stone Flower (Lichen)
1 Medium Onion (Peeled, Washed and Chopped into Slices)
1 Medium Tomato (Washed and Chopped into Cubes)
1/4 Cup Coconut (Fresh coconut pieces)
10 Cloves Garlic (Peeled and Washed)
1 Inch Ginger (Peeled and Washed)
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1 Tbsp Kitchen King Masala
3 Tbsp Oil 
Salt as per taste...

Garnish: Finely Chopped Mint, Coriander leaves and Pepper Powder.

Method:
Wash the lamb shanks twice, drain using a colander...reserve.

In a mixer jar add 1 Tsp Fennel Seeds, 1 Tsp Cumin Seeds, 1 Tsp Shahi Jeera, 2 Star Anise, 1/2 Tsp Pepper Corns, 2 Strands Mace, 1 Inch Stick Cinnamon, 4 Pods Cardamom, 5 to 6 Cloves, tiny piece Kalpasi, 1 Medium Onion, 1 Medium Tomato, 1/4 Cup Coconut, 10 Cloves Garlic, 1 Inch Ginger, 1 Tbsp Chilly Powder, 1 Tbsp Coriander Powder, 1 Tsp Turmeric Powder, 1 Tbsp Kitchen King Masala...grind all the ingredients with a splash of water till smooth paste.


Heat Coconut oil or Sunflower oil in a pressure cooker on medium flame. Add the ground masala to hot oil and fry till raw flavour reduces. 

Add the lamb shanks and fry in the masala on medium flame till the shanks sear to all sides.

Add 2 cups water and salt as per taste stir well and cover, place a whistle and cook for 3 to 4 whistles.

Once the mutton has cooked, uncover and cook on medium flame till the curry reduces and the oil surfaces on the sides.

We can also fry the mutton nalli individually on a tawa along with masala and sprinkle pepper powder and lime juice before serving.

Serve the fried nalli masala garnish with finely chopped mint, pepper powder and lime juice...Enjoy 😊

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Mutton Biryani Recipe

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Mutton Liver Fry Recipe

SouthIndian Style Pakoda Kurma Recipe

When it comes to celebrations in Southindia be it festival or any family functions, it is incomplete without a vada. Masala vada batter is prepared with split chickpeas, dill leaves, mint leaves, coriander leaves and special masala. The vada batter stores well in the fridge, it's normally prepared in bulk to serve multiple servings and the leftover batter can be used to prepare pakoda kurma or dumplings.

Recipes and Reviews Posted on Youtube English and Youtube Tamil Channels 😊 

Ingredients for Pakoda Kurma:

Masala Vada Batter ( Recipe Link: https://vidyascooking.blogspot.com/2010/08/masala-vadai.html )

1/4 Cup Fresh Coconut or 1 1/2 Cups Coconut Milk

1 Large Onion Sliced

1 Large Tomato Cubed 

5 Green Chilies Chopped

1 Bay Leaf

1/2 Cup Coriander Chopped

5 Sprigs Mint Chopped

10 Pods Garlic (Peeled and Washed)

1 Inch Ginger (Peeled, Washed and Chopped)

2 Large Potatoes (Peeled, Washed and Cubed)

Normally we also use brinjal and peas along with potato if we are going to serve this curry for larger crowd.

1 Tbsp Chilly Powder

2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Fennel Seeds

2 Inch Sticks Cinnamon

2 Star Anise

4 Pods Cardamom

5 Cloves

2 Strands Mace

10 Peppercorns

Salt as per taste

Oil as required 

Chopped Mint, Coriander and Lime Juice for Garnish...

Masala Vada Recipe Video

 

Ingredients for Masala Vada Batter:
1 Cup Chick peas (channa dhal/ kadalai paruppu)
1 Cup Dill leaves (Finely chopped)
1/2 Cup Coriander leaves (Finely Chopped)
1 Large Onion (Finely Chopped)
1/2 Cup Mint leaves (Finely chopped)
1 Inch Ginger
8 to 10 Green Chillies
1 Inch Cinnamon stick
3 Cloves
3 Cardamom pods
1 Tbsp Fennel seeds
Oil for frying
Salt to taste...

Method:

When ever we prepare the masala vada batter in bulk we would mix all the ingredients other than the salt. Once we add salt the onion will start to release moisture and the batter will get soggy. 

Take portions of vada batter and just before frying add salt to that portion and fry till crispy...This is a tip shared by my mom.

Mix vada batter well before frying check salt and add as per taste, form lime size roundels and deep fry the pakodas till golden and reserve. For 25 to 30 vadas we have used 2 potatoes in the curry.

Heat a wok with 2 tbsp oil on medium flame. Once the oil starts to smoke, add fennel seeds, 1 inch cinnamon, 3 cloves, 2 pods cardamom, 1 star anise, 2 strands mace, ginger, garlic, 1/4 amount sliced onion, 2 tbsp mint and coriander, peppercorns, 3 green chilies fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder, turmeric powder to the onions and fry for few seconds. Add 1/4 cup water and boil all the ingredients till oil surfaces to the sides, remove from flame allow to cool.

In a mixer jar add coconut and 1/2 the amount of mint and coriander, grind to form a smooth paste with a splash of water. 

Reserve the ground coconut in a bowl. To the same mixerjar add the fried masala paste and grind to form a smooth paste. Add splash of water if needed and reserve the ground masala paste.

Heat a wok on medium flame with 3 tbsp oil. Add 1 inch cinnamon, 2 pods cardamom, 2 cloves and 1 star anise fry all the spice till it starts to sputter.

Add the bay leaf, reserved sliced onion and tomatoes fry till onion turns transparent. Add chilies and potato fry for a minute.

Dilute and add the ground onion masala paste to the potato, add additional one cup water and salt as per taste, cover and cook until potato is tender.

Once the potato is tender add the ground coconut masala and dilute the curry with 1/2 cup water bring to rapid boil and reduce. The raw flavor from coconut should reduce and the oil should start surfacing on the top. 

Once the curry has reduced add the fried and reserved pakodas,  bring to one rapid boil, remove from flame. Add lime juice and garnish with mint and coriander...Serve the curry hot with pooris, jeera rice, pulao or steam cooked rice. I relish this curry next day...since all the pakodas absorb the curry and the juicy fried pakodas pair excellent with chapathi.

Traditional Vada Recipes Prepared During Festivals 

Karamani Vada

Medu Vada

Mor Vada Kuzhambu

Thair Vada or Dahi Vada

Karamani Sweet Sundal / Sweetened Blackeyed Beans Stir Fry

Sweet Karamani sundal is a popular dish we prepare during Gowri Ganesha, Varamahalakshmi and navratri. This is a traditional offering for Goddess Parvati and MahaLakshmi. Consuming blackeyed beans often is recommended it is good source of fiber and helps reduce cholesterol. Very simple and nutritious dish, from adults to kids everyone will surely enjoy.

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Black Eyed Beans Stir Fry Ingredients:
150 Grams Blackeyed Beans / Karamani
1/2 Cup Sugar
1/2 Cup Any Fruits of Choice (Apple, Grapes or Pears)
10 Cashews
10 Raisins optional
1/2 Tsp Cardamom Powder optional
2 Tbsp Ghee

Method:
Measure the blackeyed beans wash twice and add to a hot pack with hot water place the lid and allow to soak to 3 to 4 hours the bean should double in volume.

Once the beans has doubled in volume, wash twice and add to a pressure cooker. Measure and add 1 1/2 cups water, cover the lid and place a whistle cook on medium flame for two to three whistles.

Drain the cooked beans and reserve. Heat ghee in a wok on medium flame. Add the cashews and fry till golden in color. Add the cooked beans and fry for a minute.

Add the sugar and fry, sugar will melt and turn into liquid place on high flame and cook the beans till the sugar has reduced. At this point we can add cardamom powder or cloves and even saffron strands it is upto ones preference.

Remove the stir fried beans from flame. Chop fruits of your choice, serve the stir fried beans in a serving dish and garnish with chopped fruits and serve as offering during puja or prepare this dish for kids regularly...Enjoy 😉

Split Chickpea Sundal Recipe #itsvegan

SouthIndian Style Condiment: Guava Pachadi Recipe

During Festivals, marriages or any happy celebration meal here in south we always serve a pachadi which is a condiment to pair with a traditional plantain leaf meal. 

According to customs people would prepare a pineapple pachadi or Okra Pachadi and some times even pumpkin pachadi, but today I have switched the traditional fruits and veggies with guava and the pachadi turned excellent. This dish can be stored in airtight container refrigerated upto two weeks and can be served with  sambar rice or chapati.

Why we serve pachadi? 
There might be any toxins in a vegetable or grains, the useage of jaggery helps reduce the toxin and avoid stomach issues. Jaggery is also considered good source of iron which helps strengthen our bones and muscles. 

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Guava Pachadi Ingredients:
250 Grams Guava (Chopped into Large Chunks)
1 Medium Onion (Roughly Chopped)
3 Green Chilies (Slit in the middle)
5 Sprigs Curry Leaves
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/2 Tsp Asafoetida
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric
1/2 Cup Jaggery 
3 Tbsp Oil
Salt as per taste...

Method:
Wash and wipe the guava. Chop into large chunks and reserve.
Heat a wok with 2 tbsp oil. Add mustard seeds, black gram dhal and dried red chilies fry till the mustard splutters and stops spluttering. 

Add asafoetida, onions, green chilies and curry leaves. Fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder and turmeric powder fry till the raw flavor reduces
Add 1/2 cup water and 1/2 tsp salt cook until oil surfaces and water or moisture has reduced.
Add the chopped guava and fry for a minute.

Add 1 cup water and jaggery, place on high flame and bring to rapid boil once the jaggery melts and reduces place on high flame.

Reduce the curry and taste test. Add salt if needed and stir once. Once the curry reduces remove from flame and serve hot or in room temperature. 

Mango Pachadi Video

Go Local -The New Menu @Spiceit, IBIS - Outer Ring Road, Bengaluru

Global cuisine with local flavors is the mantra at Spice IT - IBIS, located at marathahalli outer ring road, Bangalore.The new menu is all about fusion and modern cuisine specially curated for young business travellers. 

The hotel is very near and at walking distance to the Intel Bangalore offices, RMZ Ecospace , RMZ Ecoworld Business Parks, which houses global companies such as Shell, Honeywell, Accenture, Bosch, Standard Chartered Bank, Morgan Stanley to name a few. 

I was here on a sunday afternoon to taste the new menu. The ambience is calm everyone were in a relaxed pace, many were dining in small groups with colleagues, friends and family, good crowd.

 Ambience 

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The New Menu

The new menu features drinks to bar bites and mains. the entire concept is to feature local produce with a twist to young professionals who travel for work, some are first time travellers to india and are not familiar with the cuisine and culture here, they will get a chance to indulge in the cuisine and also for people who would love to try fusion food can try the drinks and dishes at affordable price point. 

I got to taste the podi idli with two chutneys, Prawn dosa quesadilla with three chutneys, makhani chicken pasta, goan nasi goreng, parle-G Cheese cake and One Beer Tail - beer cocktail and Spice it Swag - litchi mocktail.

Spice it Swag

(Litchi Juice, Ginger, Black Salt, Ginger Ale)

 Podi Idlis 

Cute as a button is the word for these bundt pan idlis smothered with kanthi podi, shaved coconut and ghee...

They serve two chutneys with these idlis both coconut chutneys. The white chutney with green chilly base and the red chutney with dried red chilly base...

 Dosa Quesadilla

Stuffed with prawns , tomato, garlic, curry masala, Cheddar cheese and fried in ghee.

A prefect gluten free cheat meal for a weekend, served with curry leaf mayo chutney, roasted bell pepper mayo chutney, and date mayo chutney...

ooey gooey cheese dosa and prawn was my comfort food for the day 😁

One Beer Tail

(Orange Juice, Coke, Beer)

This drink has to be a bangalorean favorite, it is always sprite with beer or coke with beer combo there's something nostalgic about the drink 😂

 Chicken Makhani Pasta

(Butter Chicken Pasta) tubes of penne pasta filled with butter sauce and chicken morsels tasted excellent with cheesy garlic bread...

 Goan Nasi Goreng

Goan style chicken fried rice with kismoor and cafreal chicken satay served with prawn crackers 

The runny egg with rice was creamy and a crunchy prawn cracker complimented the rice well...

 Parle-G Cheese Cake with Milky Chai Sauce 

Malty biscuits and chai is a favorite indian treat and can never go wrong...

My overall experience was great, I enjoyed the service and food. All dishes were moderately spiced please make sure to spike the spice up as per your taste preference. A lovely selection of drinks to pair with your food. Enjoyed the tasting and recommend a visit to Spice It if your in the vicinity. 

Three dishes I enjoyed the most were the Dosa quesadilla, Makhani Pasta and Parle G Cheese Cake.

SRI LANKAN FOOD FESTIVAL @XOOX- BREWMILL, KORAMANGALA - BENGALURU

XOOX BREWMILL known for their craft beers and pub grub is hosting a SRI LANKAN FOOD FESTIVAL till Sep 1st, 2019. The menu is specially curated by Priya Bala Food writer, Critic and Restaurant expert.

Priya Bala

I always enjoy reading Priya's columns and articles regularly on Time of India - Bangalore. Getting to meet her in person and tasting dishes which are her family recipes was really unique and unexpected experience I had.

Sri Lankan food is homely, simple and very comforting. I could taste the dominating flavours from cinnamon, coconut and curry powder in many dishes, it is very similar to Indian food but I could see the strong british, malaysian and portuguese influence in the cuisine. All the dishes served to us paired well with beers and cocktails. This is my third visit to XOOX and every visit was truly enjoyable from food to service. 

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JAPANESE BLONDE - CRAFT BEER 

RAPUNZEL'S DREAM - COCKTAIL

BREAD FRUIT CHIPS, ROASTED SALSA, ACHARU

 BANANA BLOSSOM SALAD

Banana blossom tossed with coconut, peanut & spices

CHICKEN PATTIES

Creamy chicken in pastry

BOILED CASHEWS 

 Tender cashew, tossed with coconut

SEENI SAMBOL PATTIES

 Crescents filled with sweet onion relish

 DEVILLED EGGS

 Eggs stuffed with creamy yolk & mayo -- a retro hit

 PORK BUNS

Peppery pulled pork in stuffed in fluffy buns

 BEEF ROLLS

Crumbed pancake rolls filled with mince

Sorry I do not consume beef it is part of my religious belief, but i was happy to see my friends enjoy this dish.

SWEET POTATO CUTLET

Oven roasted sweet potatoes, spiced and crumbed

 SRI LANKAN - STYLE CANAPES

Sweet-n-sour prawns on buttered toast

 RICE and VEG CURRY BOWL

Sambol rice, breadfruit cooked in coconut milk, vegetable and papadum

 IDIAPPAM KOTTHU NON VEG

String Hoppers tossed with prawn/ chicken & veggies

 MILK TOFFEE

 WATALAPPAM

Coconut & jaggery custard with milk toffee and sesame crisp