I know I should have written this post much earlier. On Monday, the 15th of August, to be precise.For the uninitiated, the 15th happened to be the 65th Birthday of our country and a moment of pride for every Indian.
I remember, as kids, this day would start off with the hoisting of the Indian national Flag at school. The ubiquitous notice would be put up on the school Notice Board, without fail, the day before - announcing the time of commencement of the ceremony. An unsaid but stern premonition would stare out of the notice - no delay, no breach of rules! On D-Day, televisions would be put on from the wee hours and the National anthem would unmistakably float out of every house on the street. We would struggle to reach school on time, all dapper and done!The memories still ring out loud and clear even after all these years and every Independence Day, I keep on reliving those days in my mind. It felt so good to be part of it in some way!
Fast forward a couple of years, and this very day had another very special reason for me to be happy about.It happens to be the Husband's birthday as well!! The Husband has always gloated about the fact that his birthday happens to be a holiday throughout the country - and I just couldn't agree more...in an indulging way,that is(ha ha)!
So this Monday, I had double reasons to celebrate. However, since the Husband is far from home, we had to celebrate the occasion across oceans, and what pathetically dismal that was!I so wish I could be there with him on his special day - hope the next year gives us that chance. I keep my fingers crossed!
For today's post, I will share a very Indian recipe that I made at home couple of months back.I plan to cook this dish specially for the Husband when I get to meet him again (and I hope that be as soon as possible!). Hope you enjoy this dish and have a fun time cooking it!Stay well and stay happy!
Sending this recipe as an entry to 'Fresh Food Friday' at Roz's beautiful place, 'Hearth and Soul Blog Hop # 64' at Swathi's place,Miz Helen's 'Full Plate Thursday' and 'Midweek Fiesta # 5'!
Also sending this curry recipe to the lovely event 'Hot n spicy treats' being hosted by Amy at her lovely blog 'Food Corner'. Do take a peek and join in to enjoy the spicy party!!
Kadai Mutton Curry
You will need:
Minced mutton - 500 gms
Red onions - 4 large
Garlic - 9-10 cloves
Ginger - About 2 inches
Green chilies - Slivered longitudinally
Roasted Cumin seeds - 1 teaspoon
Roasted Cumin powder - 2 tablespoons
Roasted Coriander powder - 1 and 1/2 tablespoons
Turmeric powder - 1 tablespoon
Garam Masala powder - 1 tablespoon
Almond paste - 1 and 1/2 tablespoons (Blanch the almonds and then put in blender with some warm water for a smooth paste)
Hung curd - 1 tablespoon (Yogurt that has no water in it can also be used)
Green Peppers - 1 whole;diced into cubes
Tomatoes - 1 whole; de-seeded and diced into cubes
Kasoori Methi - 1 and 1/ 2 tablespoons (Available in any Indian or Asian grocery store)
Salt to taste
Mustard oil - 3 tablespoons
Clarified butter or Ghee - 1 tablespoon
How I made it:
1. For the marinade, blend one large red onion, 4-5 cloves of garlic, about half an inch of ginger and 2-3 green chilies in a blender o form a smooth paste.Wash the minced mutton well and marinate with the onion paste. Keep the marinated mutton aside for 15-20 mins.
2. In a 'Kadai' or deep-seated wok, add the clarified butter or Ghee along with 2 and 1/2 tablespoons of Mustard oil and allow it to heat up. Cut two large red onions into slivers and chop up the rest of the garlic cloves. Add the to the oil when hot and stir lightly. Sliver the remaining ginger into thin shreds and add to the frying onions and garlic.
3. When the onions are well-fried and have formed a fine mesh, add in the marinated mutton and give a good mix. Next add in the roasted cumin and coriander powders, turmeric powder and Garam Masala powder one by one and coat the muttom well with the spices.
4. Add half a teaspoon of sugar and after a quick stir, add in the almond paste. At this point, you will need to work briskly to coat the mutton well with the paste while allowing it to cook at the same time.If the mixture becomes too dry, add in a cup of water and allow the spices to blend well. When everything comes together, lower the flame a bit and add in the hung curd. Give everything a hefty stir and bring it off the flame.
5. Take another wok, and add the rest of the Mustard oil. When the oil is hot, add in the roasted whole cumin seeds and allow them to splutter. Dice the remaining red onion into cubes and separate each layer with your hands. Next add in the diced onions, green peppers and tomatoes and stir fry. Add the split green chilies and Kasoori Methi and continue frying. Add salt as per taste and take care to see that the peppers don't lose color.
6. When the onions become pinkish, add the cooked mutton with gravy to the stir fried veggies. Working quickly, mix everything together. Sprinkle a pinch of Garam Masala on top and your spicy, rich 'Kadai Mutton Curry' is ready to serve!Have it with any bread of your choice or rice and revel in the flavors!
Frozen Maraschino Cream
4 hours ago