Showing posts with label chops. Show all posts
Showing posts with label chops. Show all posts
Cauliflower chops Hotel Style
Saturday, April 12, 2014
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| Cauliflower Chops Hotel Style |
This cauliflower kurma aka cauliflower chops in some hotels is a perfect side dish for chappati, parotta and idiyappam varieties.
Ingredients
Cauliflower florets coarsely chopped - 2 cups
Onion medium sized chopped - 1/2 no
Tomato medium sized chopped - 1/2 no
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1/4 tsp
Oil - 4 tbsp
Water required
Coconut Masala
(Grind below ingredients to fine paste adding little water)
Shredded coconut - 1/4 cup
Green chillies - 3 to 4 nos
Aniseed / Sombu - 1 tbsp
Method
Heat oil in a pan, add cumin seeds to the oil in low heat and allow to crackle. Increase heat add onion, cauliflower and tomato one by one and saute for 3 mins. Once cauliflower is sauted well, add red chilli powder, turmeric powder, coriander powder and required water to the pan. Mix well and bring the cauliflower to boil, cover pan with lid and cook on low heat for 5 mins. When the cauliflower is tender add the ground coconut paste and required salt to the cauliflower and mix well. Again cover pan with lid and cook until the gravy slightly thickens. Serve hot cauliflower chops with chapati, parotta etc.
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| Cauiflower Kurma |
Bihari Chops
Saturday, March 29, 2014
Bihari Chops
Ingredients
- Mutton chops ½ kg
- Oil ¼ cup
- Green chilies 3 – 4
- Coriander leaves ¼ bunch
- Raisin 100 gm
- Turmeric 1 tsp
- All spice 1 tsp
- Crushed cumin seeds 1 tbsp
- Chili powder 1 tbsp
- Poppy seeds 1 tbsp
- Desiccated coconut 2 tbsp
- Ginger garlic paste 2 tbsp
- Raw papaya paste 3 tbsp
- Lemon juice 3 tbsp
- Oil for deep fry
- Salt to taste
Method
- Marinate ½ kg mutton chops with 3 tbsp raw papaya paste and salt to taste for 30 minutes.Now deep fry marinated chops till tender.Blend together 3 – 4 green chilies, 2 tbsp desiccated coconut, 1 tbsp crushed cumin, 100 gm raisins, 1 tbsp poppy seeds and a little water. Blend well.Heat a little oil in a wok, add 2 tbsp ginger garlic paste. Fry well till golden brown.
- Add in blended mixture, 1 tsp all spice, 1 tbsp chili powder and 1 tsp turmeric. Mix well.Now add fried chops with ½ cup of water. Cover and cook for 8 – 10 minutes.Now remove the lid, fry well till water dries.Dish it out, garnish with ¼ bunch of coriander leaves and pour 3 tbsp lemon juice on top. Serve hot.
Chettinad Mutton Chops
Friday, March 14, 2014
Chettinad mutton chops, I am sure needs no introduction. Nobody will miss a chance to taste this wonderful chettinad non veg item. In those days Mutton was the most commonly cooked non vegetarian in chettinad. But since all have become calorie conscious, now a days more of chicken and fish is used. But nothing else can take the place of good mutton in taste especially the chops. Due to the high fat content, I also very rarely cook mutton at home. My younger daughter is a big fan of mutton gravy. So now days, I am forced to buy this at least in small quantities. She just took the gravy and did not like the pieces. So today I tried the chops, and she just loved it. Young people who can have this now should never miss a chance to taste this. Once you grow old, so many food restrictions start coming. So make use of the opportunity now and try out different recipes. This is a wonderful recipe worth trying
Ingredients (to cook the mutton first)
Mutton-1/2 kg
Small onion-30 or big onion-1
Tomato-1
Garlic paste-1 teaspoon
Chili powder-1 table spoon
Coriander powder-1 1/2 table spoon
Fennel seeds-1 teaspoon
Keep the cooker in the stove. In one teaspoon of oil season the mutton with a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomato pieces. Sauté for a while. Add the mutton pieces and the ginger garlic paste. Sauté for 3 minutes i.e., till water oozes out. Now add the chili powder, coriander powder and turmeric powder. Mix well. Add just one cup of water and half the salt needed. Close the cooker. Cook in high flame till first whistle come. Now reduce the flame to medium and switch off the stove after 5 minutes. The mutton pieces now will be 3/4 cooked
Ingredients for Coconut paste
Cocunut-3 table spoons
Cashew -8 or Kas Kas-1 teaspoon
Fennel seeds-1 teaspoon
Grind the above items to a smooth paste
Ingredients for the Chops
Minced onion (big)-1
Tomato minced-1
Garlic-10
For seasoning
Cinamon-2 pieces
Clove-2
maruthani mokku-1
Annasi poo-1 small piece
curry leaf little
Procedure
Keep the kadai in the stove. In 1 to two tablespoons of oil, season the chops with the items given in to season’. Add the onion and tomato pieces and sauté till the tomato pieces get smashed. Now add the coconut paste, little chili powder and salt. Mix everything well. Add the cooked mutton along with the gravy in it. Mix every thing well and cook in medium fire till you get the desired consistency. In between check for the salt and hot taste and add if needed. When the gravy gets almost evaporated it will start getting burnt .So be very careful now and go on stirring. Switch off when it gets to your desired consistency. Add 1 teaspoon of lemon juice and mix well. Garnish with coriander leaves
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