Saturday, August 31, 2013

Kohlapuri mutton dish

Kholapuri cuisine consist of  bakri (Indian bread), Mutton sukkha, Tambda rasa, Pandra rasa, Onions and tomatoes. The recipe is of my friend Pooja. I tried and loved tambda rasa, mutton sukkha. But, not much of pandra rasa.

Mutton sukkha :

Ingredients :

For Marination :
Mutton  : 1kg.
Curd     : 6 tbsp or 1/4 liter.
Turmeric : 1 tsp.
Salt        :  3 tsp.
Marinate the mutton in salt, turmeric, curd   for 1/2 hour or more.

Green Paste  :
Make a paste using 11/2 inch of ginger, 1 pod of garlic, 8 green chillies, 1/4 cup of mint leaves.(** Preserve small part around 1 tbsp for tambda raasa)

For  wet masala :
Onions 3.
Garlic  1 pods (Medium sized).
Ginger 1 inch.
Dry coconut 1 1/2 part.
Wet coconut  1/4  part.
Tomatoes      2.

Step 1:  Peel outer skin of a onion. Peirce a fork in the onion and burn it directly on stove till the onion turn dark brown. 
Step 2:  Chop remaining 2 onions, fry in 4 tbsp of oil till they caramelize.
Step 3: Dry roast finely grated dry coconuts & wet coconut till they turn light brown.
Step 4: Ground garlic,ginger, caramelized onions, onions that was fried directly on stove, roasted dry and wet coconut with a little water into paste.( **Note : the paste should not be very smooth neither should be very coarse).

  • In a pan add around 1/4 cup of oil. Once the oil is hot add 2 diced onions and fry them till they turn light brown. 
  • Now add green paste, turmeric, kanda lasun masala ( , Everest meat masala and grounded wet masal saute till oil starts leaving the masala from sides. 
  • Add marinated mutton a fourth cup of water. Cover with  a lid and let it cook for 10 minutes. Now add finely chopped coriander leaves( 2 tbsp), adjust for salt. 
  • Put on the lid and cook for another 10 to 20 minutes till the mutton gets tender.Garnish with finely chopped coriander.
                                                 Ready to serve Mutton sukkha.

Tambda Raasa :

 Ingredients :
Onion                        : 1 small finely chopped.
Turmeric powder       : 1/2 tsp.
Kanda Lasun Masala : 1 tbsp or more if you prefer spicy. (
Everest meat masala   : 2 tsp.
Green Paste               : 1tbsp.
Meat stock                : 4 cups.
Coriander                  : 1 tbsp  finely chopped.
  • In a wok add 1tbsp of oil. Add chopped onions ,1 tsp salt and saute onions till they turn light brown.
  •  Then add turmeric, kanda lasun masala, everest meat masala, green paste saute for another couple of minutes. 
  • Add  meat stock, chopped coriander, adjust salt. Let it simmer till the stock reduces to 3 cups. Tambda Raasa is ready.
Pandra Raasa 

Ingredients  :

Meat                      : 1/2 kg.
Ginger Garlic paste : 2 tsp.
Dry red chillies         :4.
Ghee                       : 2 tbsp.
Cinnamon                : 2 inch.
Black Pepper           : 12.
Cloves                     : 4.
Dry coconut             :3 tbsp.
Poppy  seeds        : 3 tbsp.
Cashew nut               : 10-20.
Coconut Milk           : 1 tin.     
  • Marinate meat in 1 tbsp of curd, 1 tsp Ginger Garlic paste, salt for 1/2 hour. 
  • Cook the meat marinate with around 4 cups of water.  Remove the meat pieces, retain the soup. 
  • Make a powder of cinnamon, black pepper and cloves.  ---- Step 1
  • Roast dry coconut (** Coconut shouldn't turn brown). Make a paste of roasted coconut, Popeye seeds and cashew nut. ---- Step 2
  • In a wok, add ghee. Once ghee becomes hot add paste 1 tsp of  ginger garlic paste, dry red chillies,  Powder of cinnamon,cloves and black pepper ( from step 1), saute for a minute or two on low flame.
  •  Add paste made of cashew nut, poppy seeds and dry coconut, saute for another minute ( from Step 2). 
  • Now add meat stock (from 1),adjust for salt and simmer for 10 -15 minutes on medium flame. 
  • Now add coconut milk, boil for just 5 minutes not more. Pandra raasa is ready.

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