Topic started by Surekha (@ 220.224.40.146) on Wed Jun 16 06:37:52 EDT 2004.
All times in EST +10:30 for IST.
For those non-veg fans that are beginning to wonder if all I have to offer are vegetarian dishes, here is a non-veg delight! vegetarians, pls note that for a vegetarian variant, just substitute meat with a combination of green peas, potatoes, carrots, cauliflower, turnips and beans. Trust me, you'll love this one! oh, btw, i'll be travelling tomorrow onwards for a week or two. Shall post more recipes on my return.
Mutton Green Korma
Mutton – 1 kg
Onion – 2 (big) finely chopped
Ginger and Garlic 50 gms each – grind to a fine paste
Tomatoes – 3 – finely chopped
Salt to taste
Oil – 6 tbsp
Mint leaves – 100 grams
Coriander leaves (200 gms – grind to a paste. In this case, tender stalks can also be used alongwith the leaves)
Fresh Coconut – 1 (grind to a fine paste)
Dhania powder – 1 tbsp
Green Chillies – 50 gms (grind to a paste)
Turmeric powder – 1 tsp
Aromatic Masala (coarsely grind 4 green cardamom, 4 cloves and 1 inch cinnamon stick)
Note: The taste of the dish lies in frying the ingredients correctly.
Heat oil, add the aroma masala and chopped onion. Fry till the onion turns light brown. Add dhania powder and fry till its colour changes. Now add ginger garlic paste and fry till oil separates. Add mint paste and fry till oil separates. Add coriander leaves paste and fry till oil separates. Add chilli paste and fry for a minute or two. Now add the coconut paste and fry till oil separates. Add finely chopped tomatoes and fry till oil separates. Add turmeric powder and salt. Fry for a minute or two. Add meat, roast for 5 minutes and pressure cook for 10-12 minutes after whistle. Allow to cool before opening.
Enjoy the wonderfully aromatic and delicious eraichi qurma.
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