The Railway Mutton Curry is a throwback to the days of the British Raj to as early as the early 1900s when travelling by train was considered aristocratic. It was served on long distance trains with bread or dinner rolls. This curry is not too spicy keeping in mind the delicate palates of the British!
Ingredients–
750 gm mutton cut into medium sized pieces
3/4 tsp whole peppercorns
2 large onions sliced finely
2 medium sized tomatoes chopped
1” piece of cinnamon
2-3 cloves
3 red chillies broken to pieces
1.5 tsp chilli powder
3/4 tsp cumin powder
1.5 tsp coriander powder
1.5 tsp ginger garlic paste
Salt to taste
3 tbsp mustard oil
1.5 tbsp vinegar
3 tbsp coconut milk
3 boiled potatoes cut into half lengthwise
Directions–
Pressure cook the meat in a little water with salt and turmeric powder till 80% done
Strain the meat and keep aside
Heat mustard oil till smoking
Fry onions, red chillies, whole spices, peppercorns and fry till golden brown
Add tomatoes, ginger garlic paste, salt, chilli, cumin, coriander powders and fry for a few minutes till pulpy. Splash water while frying if required.
Add the parboiled meat and broth and mix well
Cook first on medium heat and then on low heat till the gravy reduces
Add vinegar, coconut milk and boiled potatoes and cook till gravy is slightly thick.
Pav Bhaji is a famous street food in India. It originated in Maharashtra. It fast to cook and delicious!
Ingredients–
2 large potatoes
2 large tomatoes
1/2 cup peas
3 small carrots
1 small head of cauliflower
1 large onion finely chopped
1/2 capsicum finely chopped
1 tsp ginger garlic paste
1 tbsp oil
1 tbsp butter
1.5 tbsp Everest pav bhaji masala
1/2 tsp Kashmiri mirch
Chopped coriander leaves
Salt to taste
Directions –
Boil potatoes, peas, carrots and cauliflower in the pressure cooker with very little water. Open the cooker and mash all the vegetables and the water should be absorbed.
Heat oil and add chopped onions. Sauté till light brown
Add chopped capsicum. Sauté for about 2-3 minutes.
Add tomatoes and cook till it becomes soft
Add all the boiled vegetables
Let it come to a boil and simmer for 10 minutes till all the vegetables are completely mashed
Add pav bhaji masala, Kashmiri mirch and salt. Cook on medium heat for 2-3 minutes
Garnish with chopped coriander leaves, butter and serve with hot buttered pav accompanied with chopped onion and lemon slices
This is a signature dish from Ambur town in the district of Tirupattur in northern Tamil Nadu…..and this is one of the simplest biryani recipes
Ingredients–
750 gm chicken
3/4 cup hung yogurt
3 tomatoes chopped
1 tsp ginger paste
1 tsp garlic paste
1/3 tsp turmeric powder
A few sprigs of fresh coriander, chopped
A few mint leaves
400 gm jeera samba rice
2 bay leaves
6 cloves
4 green cardamoms
4 medium onions, finely sliced
2 tsp red chilli powder
2 tsp coriander powder
1 tsp oil
1/2 cup oil
1 tbsp ghee
Salt to taste
Directions –
Marinate the chicken with yogurt, tomatoes, ginger garlic paste, turmeric powder, coriander and mint leaves and salt and mix well. Allow to marinate for 1 hour
Wash and soak the rice for 30 minutes. Drain out the water. Boil about 2 litres of water with 1 bay leaf, 3 cloves, 2 green cardamoms, 1 tsp oil and salt. When the water starts to boil, add the rice and cook for about 7-8 minutes till two-thirds done. Drain the water and transfer the rice to a wide dish
To cook the chicken, heat 1/2 cup oil in a wok and add 1 bay leaf, 3 cloves, 2 green cardamoms. Add the onions and fry the onions till golden brown. Add the marinated chicken and keep stirring till the contents come to a boil. Cook till the oil starts to surface. Add red chilli powder, coriander powder and salt and cook for another 4-5 minutes. Add a little water and cook till the chicken is tender. When done, there should be about 1 cup gravy left.
Now take a wide heavy bottomed pan. Transfer the chicken into the pan. Add the rice over it and mix gently. Add 1 tbsp melted ghee over the rice. Cover with a tight lid and cook on low flame till rice is done.