Gost Hara Masala ~ Weekend Lunch Non Veg Thali

Finally this Gost Hara Masala sees light, it's been in the draft for many months now. And since I had done a thali on that Sunday lunch, I might I might as well save it for the Indian Thali Mela. Many months ago, I landed in Ajoy's personal blog, where he shares his everyday life as restaurant owner of Nilgiri. With entertaining writing, he gives an insight into what goes into the back scene of running a restaurant.

Even though we decided we might not want to open up a restaurant, I always loved reading about it and hearing stories. So when I have time to read something, I surely land in his space. Unlike many restaurant folks, he actually shares the recipes of his restaurant menu, which is cool! So when I read this hara masala, I thought I must recreate it in my kitchen. I adapted it to our liking and used mutton  instead of chicken. Hubby dear liked it a lot. Though the youngest of the lot is very particular about the food colour. He is only used to seeing chicken or mutton in brown gravy, so this green colour didn't attract him and he refused to eat it.

I am sure Chinnu will get to love all the colours as he grows older.

With the climate not dropping down from the scorching heat, with scare supply of petrol, life seems so complicated. What happened to quality of life, when even such basic amenities become hard to access. As a policy we always conserve and never misuse natural resources. I have always been an advocate of Go Green Concept. I am known to be stingy and rebuked for reusing an envelope till it got torn beyond recognition.

Hoping for things to get back to normalcy, here is dish that you can enjoy.

Step by Step Picture Recipe

Gost Hara Masala
Adapted from Nilgiris

Ingredients Needed:

For the Marinade:

Mutton - 250 gms
Ginger Garlic paste - 1 tsp
Curds/ Yogurt - 1 & 1/2 tbsp

For Brown Onions

Oil - 2 tsp
Onions - 2 medium
Salt to taste

For the Spice Masala

Cinnamon - 1"
Whole black peppercorns - 10 nos
Green cardamom - 1
Coriander seeds 1 tsp
Cumin seeds - 1/2 tsp

For Masala Paste

Green chillies - 2 long
Fresh coriander- handful
Fresh mint - handful
Cashew nuts - 5 -6
Turmeric powder a pinch

Double cream - 1 tbsp*

How to make the Gost Hara Masala

For browning the onions:

In a frying pan, heat oil over medium-low

heat. Add onions and salt and cook, stirring occasionally, until onions are dark golden-brown. Using a slotted spoon, transfer to a plate.

Wash and cut mutton into bite size pieces. In a bowl, combine mutton, curds, ginger and garlic and stir to coat chicken evenly. Set aside.

In a mixer, grind cinnamon, peppercorns, cardamom, coriander and cumin seeds to a fine powder.

Next combine chillies, coriander leaves, mint leaves, cashew nuts and fried onions. Process until well combined and smooth.

In a pressure cooker, heat oil. Add the marinated mutton on high, turning occasionally, until all moisture evaporates and the meat is lightly browned.

Add turmeric powder and 1/2 cup water to cooker and stir. Reduce heat to medium-low heat, cover partially and cook for 10 mins.

Add ground spices, masala paste, combine everything well. Cover with lid and pressure cook for 3 whistles until the mutton is tender.

When the pressure falls down, open the cover and add the milk and butter mix and cook in sim for 5 mins.

*Since I didn't have double cream, I replaced it with butter and milk

Milk and Butter: In case of recipes, which require heavy cream without whipping, you can replace it with a homemade substitute. All you have to do is to mix ¾ cup milk and ⅓ cup of melted, unsalted butter. This can be used as a substitute for one cup of whipped cream. Low fat milk is not desirable, but, if you are using low-fat milk, add a tablespoon of flour to make the mixture thicker.- Source

Vegetable Biryani with Seeraga Samba Rice

Sending these for my Indian Thali Mela 

  

Vendakkai Mor Kulambu | Bendakaya Majjiga Pulusu ~ Step by Step Recipe

When I think of Thenga Sadam, Vendakai Mor Kulambu always comes to mind. Amma makes this combination for Saturday lunch and when it is Coconut Rice, it has always been Vendakaya Mor Kulambu. And this used to be my favorite lunch box recipe as well. When we recently made Vangi Bath, we thought the best side dish will be only this. And I managed to take step by step pictures.

This is a wonderful way to include Okra in our meal and makes a great side dish for all mixed rice dishes.

The simple lunch thali we made had Vangi Bath, Vendakkai Mor Kulambu, Thandu Kootu, Beetroot Rasam, Stuffed Pepper bajji with Atukula Payasam.

South Indian Thali ~ Stuffed Pepper Bajji, Vangi Bath, Thandu Kootu, Beets Rasam, Mor Kulambu, Atukula Payasam

Step by Step Picture Recipe

Vendakkai Mor Kulambu

Ingredients Needed:

Lady's finger - 5 nos

For the Masala Paste:

Rice - 1/2 tsp
Toor Dal - 1/2 tsp
Grated coconut - 1 tbsp
Green chillis - 2
Cumin seeds - 1/2 tsp

Curds / Yogurt - 1/2 cup
Turmeric powder a pinch
Salt to taste

Seasoning

Curry leaves few
Coconut Oil - 1 tsp

How to make Vendakka Mor Kozlambu:

Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chillies and cumin seeds.

In a bowl, mix the ground paste with curds, turmeric powder, salt and required amount of water. Water depends on the quantity you want the gravy to be and also the thickness.

In a pan, bring this liquid to boil. Once it comes to boil, sim and cook for 5 mins. At this stage it will get very thick, so keep an eye to make sure the bottom doesn't get burnt.

Wash and wipe the Okra dry, then chop to 2" pieces. Dry roast them in a pan and add to the boiling gravy.

In a skillet, heat 1 tsp of coconut Oil and add curry leaves. Temper the boiling gravy with this oil. Coconut oil adds lot of flavour to this gravy. If you are not comfortable using coconut oil, you can replace with oil of your choice.

We always serve Coconut Rice/ Thenga Sadam with this Vendakkai Mor Kulambu

Chicken Pulusu ~ Kurnool Style | Non Veg Indian Thali

I know this is going to be another chicken Pulusu and I managed to make it a thali too with what was made on the day. With kids liking only chicken, it's only natural that we end up making different types of chicken gravy. Today's version is a recipe from my Aunt, Amma sister. She is from Kurnool and this is the method that's made in Kurnool District.

When Amma made it for the first time, I said I ought to take it step wise. But then we ended up making this type pretty often as kids liked it and well you know I couldn't take step wise. And making this so often I also realized this is much easier to make, though of course it depends on what you consider is easy.

Chicken Pulusu, Mutton Gravy, Colour Rice, Rasam, Rice, Curds and Gulab Jamun

Chicken Pulusu ~ Kurnool Style

Ingredients Needed:

To boil

Chicken - 1 kg
Turmeric powder a pinch
Salt - 1/2 tsp

For Gravy

Onions - 150 gms
Green Chillies - 2 long
Ginger Garlic paste - 1 & 1/2 tsp
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - from 1 medium
Coconut paste - 1/2 cup

Dry Garam Masala

Clove - 2
Cinnamon - 2 inch
Poppy seeds - 1 tsp

How to make the Chicken Pulusu

Wash the chicken, add turmeric, salt, 1 tsp oil to the chicken and boil in a kadai till tender. When done, drain the chicken pieces and save the broth.

Meanwhile in a pan, dry roast 2 clove, cinnamon, 1 tsp poppy seeds and make a fine powder.

In another kadai, heat oil, saute onions, 2 green chilies. Saute till the onions turn colour.

When the onions turns colour, add only the cooked chicken pieces,  save the broth. Fry for a while.

Then add ginger garlic paste, cook for a while.

Next add coriander powder, fry for 2 mins.

Then add chili powder, 1 tsp oil, fry for 2 mins.

Make tomato puree and add to the chicken. Once the chicken is mixed with the masala, add ground coconut paste. Simmer for couple of mins. Adjust salt, remember you already added salt during boiling.

Now add the chicken broth.

When the chicken starts to boil and reaches the consistency you need, add garam masala powder, before switching off.

Sending these for my Indian Thali Mela 

 

Mutton Semi Gravy | Mutton Gojju ~ Non Veg Thali

Since I extended the Indian Thali Mela, I was in no hurry to post all my thali recipes. However since I was posting the Mutton Gojju, made differently from the previous methods, decided to share that before getting into the other Thalis. 

With kids having their summer vacation, it becomes extremely tough to give them ideas to keep themselves occupied. I mostly end up drawing them something that they colour in a jiffy and are back with a new request. While I think I will keep myself busy with ideas for them, check out this recipe.

Other Mutton Recipes

Tomato Pulao, Chicken Curry, Mutton Gravy, Mutton Fry, Pepper Cumin Rasam, Plain Rice and Curds

Andhra Style Mutton Semi Gravy

Ingredients Needed

Mutton - 500 gms
Oil - 2 tsp
Fennel seeds
Cardamon - 3
Cloves - 3
Cinnamon - 3
Onions - 3/4 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 medium
Coriander powder - 2 tsp
Chili powder - 2 tsp
Water - 1 cup
Coconut paste - 1/2 cup

How to make the Mutton Gojju

Wash and cut into smaller pieces, let it drain in the colander.

Heat a kadai with oil. Add the fennel seeds, cardamon, cloves and cinnamon. Saute well.

Then add finely chopped onions. Saute till the colour changes.

Next add the ginger garlic paste and cook till the raw smell leaves.

Add the drained mutton pieces, saute on high flame till the water starts coming out.

Add turmeric powder and continue cooking.

Now add the mint leaves and cook on high. Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the gravy. Transfer to pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer for few mins.

Finally garnish with coriander leaves.

Serve with rotis or pulao

Sending these for my Indian Thali Mela 

 

Kodi Kura Andhra Style | Andhra Chicken Curry ~ Indian Thali | Step by Step Recipe

For the next thali in the series, I want to showcase a typical Andhra Thali featuring non vegetarian dishes. When it comes to making non veg dishes on special occasions or even Sundays, we make it a point to make some dry items, mostly masala rice or pulao. Sometimes when we want to pair it with Biryani, the side dish becomes little mild and not your regular spicy stuff. In this case the biryani flavour has to be more.

We made this thali couple of weeks back. Since we have vegetarians to cater too, it was decided that we make Tomato Pulao. Kids normally prefer chicken, so it will have to feature on the table. On the other hand, there is always a sweet and a paan that's mandatory for any Non Veg thali too. I served ice cream and beda was there, but missed in the picture!

Kodi Kura Andhra Style

Indian Thali ~ Chicken Curry

Tomato Pulao, Chicken Curry, Mutton Gravy, Mutton Fry, Pepper Cumin Rasam, Plain Rice and Curds

Andhra Chicken Kura | Kodi Kura

Ingredients Needed:

For the Gravy

Chicken - 500 gms
Onions, finely chopped - 1 cup
Curry leaves - 5 -6
Fennal seeds - 1/2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Oil - 2 tsp
Chili powder - 2 tsp
Masala paste - 2 tbsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - 3/4 cup
Water - 2 cups
Coriander leaves for garnish

Masala Paste
Onion - 1/2 cup
Coconut - 2 tsp,
Clove - 2
Cinnamon - 2",
Coriander leaves - 2 tbsp

How to prepare Chicken Curry

Wash and cut into bite size pieces. Drain the chicken in a colander.

For the ground masala, take all the ingredients and grind to a smooth paste. Keep it aside.

Heat a kadai with oil, add onions. saute well. When the onions starts turning colour, add the curry leaves and fennel seeds.

When the onions are turning colour, add the drained chicken, and cook on high. Add turmeric powder and salt. Cover with lid and cook in simmer for 10 mins.

Remove lid and add ginger garlic paste. Continue cooking on high and keep sauteing.

Add Coriander powder, Chili powder, mix well. Cook for couple of minutes. Then add the ground masala and combine everything well.

When the water is all evaporated, add tomato puree and cook. Then add water and coriander leaves. Bring to boil.

Simmer for 10 - 15 mins or till chicken is cooked.

Andhra Chicken Curry

This goes for my Indian Thali Mela