For more Recipes with MUTTON/ LAMB, Click here... 

HOW TO  COOK MADURAI KOTHU KARI MASALA

For Garnishing:

Coriander Leaves -  a Handful

METHOD:

For Kothu Kari Masala Powder:

• Heat a pan & dry roast the ingredients mentioned under for Masala Powder.
• First add Coriander Seeds & dry roast it on a very low flame until fragrant.
• Then add Dry Red Chillies and dry roast until the Chillies fluff up.
• Immediately add Cumin seeds & Curry leaves and dry roast it on a low flame for few minutes.
• Allow the spices to cool.
• Then grind the Spices into a fine powder & keep it aside. 

For Madurai Style, Kothu Kari Masala:

• Clean, wash & cut Mutton into small cubes.
  
• Mince the meat using a mincer or food processor.
  
• Wash it in a colander under running water and leave it aside for the water to drain.
• Heat Gingelly Oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Sauté finely chopped Shallots, Green Chillies(slit into two) & sauté until shallots turn translucent.
• Add Ginger Garlic Paste & sauté until oil separates from the mix & until it turns fragrant.
• Now sprinkle the Kothu Kari Masala Powder & mix well.
• Cook this on a very low flame until the raw flavour goes & it turns fragrant.
  
• Now add minced mutton along with 1/2-3/4 Cup of Water.
• Cook this on a low flame until the minced Mutton is well cooked.
• Add some more water if needed.
• Once the meat turn soft and tender, cook it on a low flame until the water is totally absorbed.
• Sprinkle some Pepper Powder over it.
• Garnish Mutton Kothu Kari Masala with finely chopped Coriander Leaves.
• Mutton Kothu Kari Masala goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yogurt/Curd and Steamed Rice.
• Mutton Kothu Kari Masalacan be served as a side dish for Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Mutton Kothu Kari Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.
• This Madurai Style Kothu Kari Masala is spread as a topping in Kari Dosai.
  

NOTES:

• Experts suggest buying tender Lamb for this recipe.
• Cook Lamb/Mutton accordingly.  Some meat tend to cook sooner, adjust the cooking time. 
• Alternatively, can cook the Minced Meat along with the spices in a Pressure Cooker a Whistle or two.
  
• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for the Madurai Style Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Traditional Madurai Style Kothu Kari Masala recipe uses Gingelly Oil. Can use any other vegetable Oil or Ghee.
  
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to this Kothu Kari Masala.
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.

BLACK PEPPERCORNS

 BLACK PEPPER - THE KING OF SPICES - THE BLACK GOLD

    Commonly named as Peppercorns, but its native name calls it as 'Kurumulagu or Nalla Mulagu' - Milagu, Kali Mirch, Mira.  Peppercorns are indigenous to South India specifically Kerala and it founds its way throughout the world.  This Black Gold was once considered to be one of the most expensive spice and the term "Pepper Expensive" is used for the most expensive & prohibited items.
    Peppercorns have a wonderful aroma and an enticing warm, spicy flavour. The Peppercorns can be either added whole or ground into a variety of dishes, marinades and sauces. It's widely used in the Cuisines Around the World.     
      Black Pepper is called the "King of Spices" as it is an amazing spice traded around the world since ancient times.  Traded mainly for its desirable pungent nature. It is valued as a Spice and also as a Medicine.  Ground, dried and cooked Peppercorns have been used since antiquity, both for flavour and as traditional medicine. This spice has loads of Health Benefits.

• Rich in Vitamin B and produces Calcium
• It consists of Potassium that helps in regulating heart rate and high blood pressure.
• Helps in producing red blood cells
• Detoxifies your body
• Cleanses your intestines and stomach
• Prevents constipation
• Prevents cancer
• Prevents skin deformation & wrinkles
• Helps in losing weight

    Black Pepper is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage.

   
  

TYPES OF PEPPERCORNS:

Black Peppercorns

   

    The most common variety of Black peppercorns are Ripe Green    Peppercorns that have then been left out to dry in the sun.  Enzymes in the berries cause the skin to turn black during the drying process.

    They have the strongest & the most pungent flavour. Freshly ground Peppercorns along with Salt are ideal for seasoning pretty much anything.  There are many varieties, including the Kerala Peppercorns which has a pungent and sharp taste; Brazilian Peppercorns have a harsh taste whereas the Indonesian variety has a citrusy note & it is mild compared to the other varieties.

Green Peppercorns

     

    Green Peppercorns are unripe Peppercorns picked at the same stage of ripeness as for Black Peppercorns.  But these are not allowed to dry.  Sometimes they are dehydrated which makes it more flavourful.
    Green Peppercorns are slightly spicy and aromatic, they’re great for flavouring sauces for meat dishes. Their flavour and spiciness are less concentrated than black peppercorns and are considered the least pungent of the peppercorns. Green Peppercorns are commonly preserved in brine or vinegar.






White Peppercorns

    White Peppercorns are the mature Peppercorns that are allowed to ripen to a red colour before being picked. After harvesting, they are soaked and then the outer skin is removed, revealing a smooth white underlayer. They are then dried and bleached under the sun.
     They have a fiery, but a less pungent taste.  White Peppercorns and White Pepper Powder are good for seasoning light coloured Dishes & Sauces. They are widely used in Asian Cuisine.  White Peppercorns serves the purpose by mildly spicing the dish with the required Peppery feel.




Red Peppercorns

    When Peppercorns are left to fully ripen on the vine they turn into a brilliant shade of red. Red Peppercorns are rare to find. Typically they are dried which develops a black coat or when the skin is removed from it what we get is White Peppercorns.
    Red Peppercorns are very expensive and are usually used in gourmet food.

Pink Peppercorns

Pink Peppercorns

    These aren’t actually Peppercorns. They come from the Baies rose plant imported from Madagascar. Pink Peppercorns are expensive. Pink peppercorns are pungent and slightly sweet with fruity and floral notes.
    They are not as flavorful as the real Peppercorns but still have a peppery bite, they also have  They’re best for garnishing. Pink Peppercorns are very delicate, so experts suggest crushing them in a spice grinder or with a knife rather than a pepper mill.


   

HEALTH BENEFITS OF BLACK PEPPER

BLACK PEPPERCORNS

    Black Peppercorn is a potluck filled with not just the pungency but it caters a plethora of health benefits. Though it's a part of ancient Indian heritage, it plays a major role in Ayurveda and in Traditional Chinese Medicine too.  It is widely sued for its medicinal properties & culinary usage.

PREVENTS CANCER:

    Black Pepper is said to prevent cancer when it is mixed with Turmeric. You can consume it by mixing both Black Pepper Powder and Turmeric Powder into fresh Cow Milk. This is a traditional home remedy followed by Indian women folks to get rid of gold & Phlegm. Black Peppercorns consist of antioxidants, Vitamin A and Carotenoids that help in curing Cancer and other deadly diseases. 

AIDS DIGESTION:

    Black Pepper aids digestion. When you consume Peppercorns hydrochloric acid is released by the stomach and helps in breaking down the proteins. Hydrochloric acid helps in cleaning your intestines and prevents you from other gastrointestinal diseases. This is the main reason that most of the meat dishes are seasoned/marinated with Black Pepper Powder.

PREVENTS CONSTIPATION:

    Adding Peppercorns into your daily diet can help you relieve constipation. It also helps to prevent Colon Cancer, Diarrhoea and other intestinal bacterial diseases.

DETOXIFY YOUR BODY:

    Consuming Black Pepper helps to sweat and urinate a lot.  And thus it helps to discharge toxins from our body.  Alternatively, it also burns fat. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body. It is a great blood purifier and removes excess urea, calcium and other toxins from the kidney.

TREATS URINARY DISORDERS: 

    Ayurveda uses Black Pepper in treating Urinary tract infections and disorders such as cystitis, nephritis, and gonorrhoea.  

AIDS WEIGHT LOSS:

  The phytonutrients present in the spice helps in breaking down excess fat and also helps to improve metabolism. Adding Pepper in your daily diet can help you lose weight.

TREATS RESPIRATORY DISEASES: 

    Black Peppercorns are one best spice when it comes to treating respiratory diseases like Cold, &Cough. Black Pepper is one simple ingredient used by Indian women folks as a Home Remedy to treat Cold, Cough and to get rid of Phlegm.

ASTHMA: 

    Black Pepper is found to be highly beneficial in treating Asthma, Whooping Cough and Bronchitis.

IMPROVES BLOOD CIRCULATION: 

    Regular consumption of Black Pepper improves Blood Circulation.  This reduces High Blood Pressure/Hypertension and also improves Cardio-vascular health.

REDUCES CHOLESTEROL: 

    The micronutrients in Black Pepper counteract with the surge of lipids in the body. The antioxidant enzymes help in controlling the cholesterol levels significantly.

REDUCES JOINT PAINS:

    Black Pepper has medicinal properties that can alleviate joint pains & arthritis.  It also helps to prevent Gout.  

TREATS DEPRESSION:

 Chewing Raw Peppercorns helps to release mood-inducing chemicals to the brain that will keep your mind calm and soothing.  It has proven beneficial in elevating one's mood and also helps in treating Depression.

MEDICINAL PROPERTIES - BEAUTY

     Consuming this spice in the raw or cooked form are both good enough for your daily diet that will benefit your body and most importantly rejuvenate your skin.  

SKIN ALLERGY:  Due to its antibacterial properties, it is used as an antiseptic to treat skin problems.

SKINCARE:  Black Pepper helps in removing blemishes from the skin and also improves the complexion. It also flushes out the toxins, free radicals and dangerous fluids which are harmful to our body, thus providing a clearer skin.

PREVENTS SKIN PIGMENTATION: Black Pepper protects the skin from any sort of skin pigmentation like Vitiligo where your skin appears to have white patches. It prevents skin pigmentation and also helps maintain the original colour of the skin.

PREVENTS WRINKLES & AGING SPOTS: Consuming Black Pepper from a very young helps to prevent Wrinkles and skin problems.age. It also prevents premature ageing and dark spots too.

TREATS ACNE: Black Pepper helps to flush away the intoxicants from the body and also helps to smoothen the skin.

HAIR CARE: Anti-oxidative properties in Black Pepper provide nourishment to the scalp and hair follicles. Antibacterial properties prevent the scalp from infections and irritation. It also proves to be beneficial in treating Dandruff. Black Pepper strengthens the roots and prevents hair loss. It also provides shine and lustre to the hair.

 

CULINARY USES:

      Peppercorns can be used in whole or in ground form in a variety of dishes. Freshly ground Peppercorns has a strong, unique spicy-sweet taste and they are more aromatic. Most recipes call for Black Peppercorns. It is one major component in most of the Spice Mixes too.  It's widely used in Spicy dishes, Marinades, Sauces & Soups.  It is also used while in beverages like Tea and Coffee.

• Peppercorns are one of the main ingredients in Garam Masala Powder & Kitchen King Masala, a combination of spices used in both vegetarian and non-vegetarian dishes in Indian Cuisine. It is also used in the preparation of Curry/Masala Powders, Rasam Powders and Spice Mixes commonly used in Indian cooking.
• Sukku Malli Coffee - a native brew prepared with ground Dry Ginger, Coriander Seeds, Peppercorns, Cloves & Cardamoms and then served sweetened with Palm Sugar is one beverage with a rejuvenating nature and loads of health benefits aiding digestion of the food side by side.  A simple tea prepared with freshly ground Peppercorns,  sweetened with Honey and served with a dash of lime is one best home remedy to relieve Cold, Flu and Sore throat. 
• Black Pepper Tea - Ground Pepper Powders can be added to tea or coffee to impart a pleasant and soothing effect. It serves as a good home remedy for sore throats, cold & flu.
• Turmeric & Black Pepper Milk - A drink prepared by mixing Pepper Powder & Turmeric Powder to Milk is one good home remedy to get rid of Cold & Phlegm.  It also has proven benefits in preventing Cancer.
• Black Peppercorns are mainly added to Biriyanis & Pulaos, Indian Stews, Curries, Kormas, Dhals, Kebabs, Cutlets etc.,  It enhances the flavour of the dish along with other spices.
• Peppercorns can be used while making Non-Vegetarian Curries like Kerala Style Pepper Chicken, Chettinad Chicken Kuzhambu, Kongu Style Mutton Kuzhambu, Chicken Pepper Fry, Pichu Potta Kozhi, Nattu Kozhi Kuzhambu etc., & etc.,
• Peppercorn is one main ingredient in South Indian Rasams.
• Thandai Masala Powder a combination of homemade sweet drink uses Peppercorn as one ingredient in it.
• Ground Pepper Powder can be used to flavour foods like Soups, Patties, Stews, Purees, Sauces etc.,
• Whole Peppercorns & Pepper Powder can be used in Rice dishes like Ven Pongal, Fried Rice.
• Black Peppercorns. Pepper Powder can be used in the marinades while grilling Chicken or Lamb.  Black Pepper Powder enhances the flavour of Tandoori Chicken, Buttermilk Fried Chicken, Honey Roast Chicken etc.,

HOME REMEDIES WITH BLACK PEPPER: 

Cold & Cough:

• Black Pepper Tea - Make a simple concoction by adding 1/2 Tspn of Black Pepper Powder & boil it, can also add Ginger/Dry Ginger to it, sweeten it with honey & drink this Black Pepper Tea hot.

• Turmeric & Pepper Powder Milk - Add 1/2 Tspn of Black Pepper Powder & a pinch of Turmeric to fresh Cow Milk and boil it. Consume it hot or lukewarm for best results.  This drink is best to get rid of Cold and Phlegm.

• Black Pepper Powder & Honey - Add a teaspoon of Pepper Powder to 1 Tablespoon of Honey.  This is one best home remedy to get rid of Cough and also helps to prevent Chest congestion.

• Use Black Pepper & Black Pepper Powder in your dishes for a daily of Black Pepper in your diet.  Especially during Winter, it is best to induce Black Pepper in your daily diet which can help you stay healthy and prevent yourself from different diseases.

For a detailed Recipe on HOW TO MAKE PEPPER POWDER, click here...

NOTES :

    Black Pepper is a wonder spice.  It can be used as a standalone Spice or used along with other spices. Compared to other Spices, Black Pepper tends to retain its flavour & aroma even after a long time of storage. Buy dry Black Peppercorns free from moist or any white patches. Store them in airtight containers in a cool, dry place away from sunlight to extend its shelf life. And use freshly ground Black Pepper for the best of flavour & aroma.

________________________________________________________________________________

*DISCLAIMER:

Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
  

SHOP RELATED PRODUCTS:

HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

HOW TO MAKE BLACK PEPPER POWDER

INGREDIENTS:

METHOD:

• Dry roast the Peppercorns on a very low flame until it turns aromatic.
• Keep it aside until it cools down.
• Transfer it to a small Mixer Jar/Coffee grinder.
• Grind it into a coarse/fine powder.
• Once ground transfer the Black Pepper Powder into a clean & dry airtight container.
• Stays good @ room temperature for up to 2-3 months.
• Alternatively use Pepper Mills to make fresh Black Pepper Powders on the go. 
• Or if you are an Old School, the humble Stone Mortar & Pestle serves the purpose.

NOTES :

• Can sundry the Peppercorns before preparing the Black Pepper Powder, but it is purely optional.
• Dry Roast the Peppercorns on a very low flame.
• Care should be taken not to burn the Peppercorns which will totally spoil/alter the taste of the Black Pepper Powder.
• Cool the ingredients before grinding it.
• If stored properly stays good for about 2-3 months in room temperature.
• Store it in the freezer for longer shelf life.
• Black Pepper Powder can be used while making Chicken Pepper Fry, Chicken Sukha Varuval, Pichu Potta Kozhi, Kerala Style Pepper Chicken, Buttermilk Fried Chicken.
• Can add it while making Mutton Curries too.
• Sprinkle a hearty amount of Black Pepper Powder while making Omelettes, Fried Eggs, Scrambled Eggs, Sunnyside Up, Boiled Eggs etc., 
• Black Pepper Powder can be used to spice up the Soups or Rasams.

VARUTHARACHA MUTTON CURRY

HOW TO COOK VARUTHARACHA MUTTON CURRY

INGREDIENTS :

To Roast & Grind :

METHOD :

To Cook Mutton :

• Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Peel, wash & dice the Potatoes and soak it in water until you use it.
• Heat Oil in a Pan/Pressure Cooker.
• Saute finely chopped Onions, Ginger and Curry Leaves.
• Saute the ingredients on a medium flame until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder to the above and fry it on a very low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute it well.
• Cook until the Tomatoes turn soft and oil separates from the masala mix.
• Can sprinkle some water if needed.
• Add Mutton pieces to the Masala along with Salt and mix well.
• Pour 1/2 a Cup of Water(or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked add the diced Potatoes and cook for another whistle or until potatoes turn soft. 
• Switch off the flame.

To Roast & Grind :

• Heat Coconut Oil in a Pan, splutter Poppy Seeds and Fennel seeds on a very low flame, followed by Cloves, Cinnamon, Cardamom & Pepper corns.
• Care should be taken not to burn the spices.
• Immediately add grated Coconut to the above along with sliced Garlic cloves.
• Roast the above ingredients on a low flame until the grated Coconut turns into golden brown in colour stirring continuously.
• Switch off the flame and allow the ingredients to cool down.
• Grind the roasted ingredients in a small mixer grinder jar/in a mortar & pestle(Ammikkal).
• Add some water & grind the roasted ingredients into a fine paste.

For Varutharacha Mutton Curry:

• Pour the ground paste to the cooked Mutton pieces and mix well.
• Cook this on a very low flame until the raw flavour goes and the curry thickens.
• Adjust the consistency of Varutharacha Mutton Curry to your preference.
• Serve Varutharacha Mutton Curry with Rice, Chapati, Parotta/Roti Canai etc.,
• Varutharacha Mutton Curry goes well with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
• Can serve Varutharacha Mutton Curry along with Nei Choru/Malabar Ghee Rice, Peas Pulao or Biriyani

NOTES :

• Adjust the amount of spices to your preference.
• Adding Poppy Seeds(Khus Khus) is purely optional, but it gives thickness to the curry.
• Add cooked Mutton pieces to the gravy and leave it on low flame for a bit of longer time.
• This will help the flavour infuse into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Potatoes to the Curry is optional.  Some traditional recipes even call for adding Coconut bites/White Pumpkin(Ash Gourd) in this Varutharacha Mutton Curry.
• Roast the grated coconuts on a very low flame stirring continuously.
• This is to ensure that it is evenly roasted.
• I usually roast the coconuts until the colour changes into light golden brown in colour and the coconuts strands turn crispy.
• If you prefer a darker shade of curry can roast it for few more minutes until it turns into golden brown in colour.
• Care should be taken not to burn the ingredients while roasting which will totally alter(spoil) the flavour of the curry.
• Mature Coconut serves best for the recipe, can substitute it with desiccated coconut too.
• Can prepare the same recipe with Beef/Chicken.

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

MUTTON STEW

HOW TO COOK KERALA STYLE MUTTON STEW

MUTTON STEW

INGREDIENTS:

To Cook Mutton:

Spices:

For Mutton Stew - Kerala Style:

To Garnish:

METHOD:

For Mutton Stew - Kerala Style:

• Clean, Wash and Cut Mutton into medium-sized pieces.
• Add Ginger-Garlic Paste & a dash of Salt to the Mutton pieces.
• Cook the meat until it turns soft and tender.
• Meanwhile, Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add cooked Mutton Pieces and sauté it briefly.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Mutton Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES :

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Mutton pieces in a pressure cooker, adjust the cooking time accordingly.
• Can substitute Mutton with Beef for Beef Stew. 
• Can try making Stew with Minced Meat too.  
• Some recipes do not add any Vegetables in Mutton Stew. 
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Adding Vegetables to this Mutton Stew is purely optional.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

 

KAPPA BIRIYANI - TAPIOCA BIRIYANI

HOW TO COOK KAPPA BIRIYANI/TAPIOCA BIRIYANI WITH BEEF

INGREDIENTS :

• Cook Tapioca with enough water and discard the excess water.
• Adjust the spice level according to your taste preference.
• Kashmiri Chilli Powder gives a nice red colour to the gravy without being too spicy.
• I have used Kashmiri Chilli Powder & regular Red Chilli Powder in the recipe.
• If you are using regular Chili Powder alone, adjust accordingly
• For best result use Meat with bone.
• I have cooked this Kappa Biriyani Recipe with Beef.
• Can prepare the same recipe with Mutton(Lamb)/Chicken/Pork/Fish.  Cook the meat accordingly and follow the recipe.
• Garnishing Kappa Biriyani with Coriander and Mint Leaves is purely optional.
• Cooking the Kappa Biriyani recipe in Coconut Oil gives an authentic flavour to the dish.
• Can substitute it with any other Vegetable Oil.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

Authentic Kozhi Rasam: The Soul of Chettinad Chicken Soup

Cooking a true Chettinad Kozhi Rasam is less about complex techniques and more about the ingredients. This isn't your average clear soup; it is a robust, pepper laden broth brewed with bony chicken pieces and a hand ground spice paste that hits the back of the throat with a comforting heat. While villages traditionally use free range Nattu Kozhi for its intense flavour, most of us in modern kitchens use regular chicken with excellent results. Whether you are battling a stubborn cold or simply craving a taste of the South Indian countryside, this Kozhi Rasam offers a depth of flavour that only traditional methods can achieve. Simple, restorative, and unapologetically bold. This is village style cooking at its finest.

MUTTON ROGAN JOSH

INGREDIENTS :

For Marinade :

For Gravy :

METHOD :

• Grind the spices mentioned in 'To marinade' to a smooth powder.
• Marinate the Lamb Meat with the ground spices and leave it aside for 20-30 minutes.
• Heat Oil in a heavy bottomed pan over high flame and allow the oil to smoke-off.
• Reduce the heat and add Cinnamon Sticks, Green and Black Cardamoms and saute for a while.
• Follow it with Cloves and Peppercorns.  
• Finally, add Fennel Seeds and fry them until they are aromatic on a very low flame.
• Add marinated Lamb Meat to the above and saute until the meat changes its colour and cook them until they caramelize.
• Sprinkle Kashmiri Chilli Powder, Asafoetida Powder, Ground Dry Ginger, Salt and mix well.
• Pour the Rattanjot infusion and mix well.
• Finally, whisk in the curd and mix until it is well incorporated.
• Slow cook the meat on a low flame for about 1 -  11/2 hours, alternatively it can be cooked in a pressure cooker.
• Cook until the oil separates from the gravy and the meat turns soft and succulent.
• Serve hot with any type of rice dishes or rotis.
• Goes well with Roti, Naan, Kulcha, Parathas and Chappatis.

NOTES :

• Usually, the meat used for this dish is not lean, as the fat in the meat enriches the dish.
• If you are health conscious, use lean meat.
• Can use any type of vegetable oil for the recipe.
• Slow cooking is more advisable for the dish.
• If you are in short of time, you can cook the meat in pressure cooker.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Alternatively Kashmiri Chilli Powder or Paprika can help you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have bright red colour.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• I have not used onions, garlic or tomatoes in this dish.
• The true flavour of Mutton Rogan Josh comes from the intense flavours of dried ginger powder, fennel and asafoetida. 

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.