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Mutton Kofta Curry

Mutton Kofta Curry

This is a tasty meat balls in gravy dish,prepared with the easily available ingredients at home the aroma of this dish is simply superb and tempting..

Ingredients for Koftas(Meat Balls)

Mutton Mince/Boneless mutton – 500 gms

Onion – 1 med roughly chopped

Green chilli – 1 chopped


Cloves – 5

Cinnamon 2 ” pc

Cardamom – 3

To prepare Koftas

First powder the spices using mortar and pestle and keep aside.

I used mince,so just wash the mince well two times and squeeze all the water away and place in a mixing bowl.

Grind the onion and green chilli in a mixer and add to the mince,add half of the spice powder also.Keep the remaining spice powder for later use.

Mix the mince well by adding salt and make small balls (koftas),as shown.

Prepared Koftas

Now place a skillet and add 4 cups of water and a tsp of oil and bring to boil.When water starts boiling gently add the koftas to the skillet and roll after 2 mins to turn them and cover cook 10 mins on med heat.

Remove the koftas and keep,save the broth for later use.

For Gravy you need

Oil  – 5-6 tsps

W.G.M – Cardamom-3,Cloves-3,Cinnamon-1” pc,Bay leaf – 1

Onion – 1 large finely chopped

Green chilli – 2 slit

Tomatoes – 2 med chop,microwave 1 min on high and make puree

Fresh coconut – 1/2 cup grated

Cashew nuts – 8-10 wash and add little water and microwave 2 mins on high

Ginger garlic paste – 1 tbsp heaped

Yoghurt – 1 cup

Fresh coriander – a handful chopped

Salt as per taste

Red chilli powder – 1/2 tsp

Turmeric powder – 1/6 tsp

Coriander powder – 1/2 tsp

Clove,cinnamon and cardamom powder – saved while making koftas.


Prepare tomato puree,Grind the microwaved cashews and fresh coconut and make a paste,and prepare fresh ginger garlic paste.

Ginger garlic paste,Cashew and fresh coconut paste and Tomato puree

The boiled koftas look like this.

Boiled koftas

 To start the process

Place a heavy bottom kadai or pan on heat and add oil,as it gets hot drop the W.G.M and stir a min,add the chopped onions,green chillies and saute till onion turns transluscent.

Now add the ginger garlic paste and fry well,reduce heat to low and add red chiili,turmeric and coriander powders stir well.

Then add the cashew-coconut paste and stir 3-5 mins till oil seperates,add tomato puree and stir cook increase the heat and continue stiring 4-5 mins.

Then lower the heat and add whisked yoghurt and stir continuosly or it will curdle and ruin the dish stir till it becomes almost thick a ,now add the koftas,salt and broth saved after boiling koftas and remaining clove,cinnamon,cardamom powder stir gently and simmer,add 1/2 cup water if needed and cover cook 6 mins,

Lastly sprinkle fresh coriander and turn of heat.

If you wish to get thick gravy curry keep for longer time and it appears this way.

Mutton Kofta curry in thick Gravy

Serve hot with rotis or chappatis.This is good with Rice too…


Kobbari Annam..(Fresh Coconut Rice)

Kobbari Annam ….(Fresh Coconut Rice)

I believe Coconut rice and Biryani…Have their own Share of Speciality in their own way of preparation and taste.They both have a special place in our menu…and puts us in dilemma..This dish is prepared with fresh coconut milk and tastes Wonderful. I learned this from My Mom…She is more Special in Cooking..


Rice – 7 cups
Fresh Coconut Milk – Milk of 2 coconut Thick and Thin
Green chilies -4-5 slit
Fresh Mint leaves – 1 small bunch chopped
Fresh coriander leaves – 1 cup chopped
Cashews nuts – few
W.G.M – Bay leaf-1,Cloves-6,Cardmom -6,Cinnamon stick-2 inch piece
Salt – as per taste
Turmeric powder – 3 pinches
Vegetable ghee (Dalda) – 2 tbsp
Oil – 1 tbsp
Curry leaves – few


1.Wash and soak rice and keep.Extract coconut milk by grinding the grated coconut with hot water and strain ,add more water mix well and extract thin milk altogether 14 cup of milk needed.
2.Heat the pressure pan or thick bottom vessel and add veg-ghee and oil,add the W.G.M, cashews,curry leaves,green chilis, for few mins .
3.Now add the chopped fresh mint and coriander and turmeric powder fry a sec and add the fresh coconut milk to the pan and add salt cover and bring to boil.
4.Then add the drained rice to the pan and cover cook upto 2 Whistles and turn of heat.
5.Open the lid as soon as the steam escapes to stop further cooking if using pressure cooker.And transfer into a Serving Rice dish.

Coconut Rice with chicken Curry and Gongura Chicken

Serve hot with Kodi Kuraa and Chicken Gongura.

By Kezia Mary.

Hyderabadi Chicken Dum Biryani



Chicken – 1 whole cut into medium pieces
Yoghurt – 2 cups
Lemon – 2 small ( extract juice)
Ginger-Garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tbsp
Salt – 1 tbsp
Biyani masala – ( Same ingredients and measurements as in Lamb Shank Dhum Biryani )
Onions – 4 medium Finely sliced and deep fried in 1 cup of oil+ghee.(Keep little to top the layered biryani)
Green chilis – 4 cut diagonally
Fresh mint leaves – 1 cup finely chopped
Fresh Coriander leaves – 1 cup finely chopped

Wash the chicken in enough water,drain well and add all the ingredients metioned above and mix well and cover with a foil and keep in a refrigertor for 1-2 hours for marination.Keep chopped mint and coriander a little approx 2 tbsps to sprinkle on top while layering the biryani.

For rice

Rice – basmati or normal rice 8 cups wash n soak
Water – 16 cups
Cinnamom – 2 inch stick
Cloves – 6
Black pepper corns – 10
Bay leaves – 2
Salt – 1 tbsp

1.Cook the marinated chicken in a large wok along with all the marinade without lid for 4-5 mins and then cover cook for another 5 mins taking care not to burn the bottom of the vessel .
2.At the same time start boiling 16 cups of water in a large cooking vessel or electric rice cooker adding the whole ingredients and salt.
3 .Add the washed,soaked and drained rice to the boiling water and cover cook till just done and still wet.
4.You can Layer in a pressure cooker starting with rice- chicken-rice again chicken and rice always end with rice layer and sprinkle juice of 1 lemon and little oil+ghee on top and the saved fried onion and chopped mint and coriander also, cover and place the whistle and keep on low heat for 20-30 mins or cover tightly with foil and place in the preheated oven for30-40 mins on low gas mark.
5.Turn of heat and wait for 5-10 mins to open the lid.

Serve Hot With Raita and Salad.

By Kezia Mary.

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