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.

APPLE PEAR BANANA SMOOTHIE

HOW TO MAKE APPLE PEAR BANANA SMOOTHIE

APPLE PEAR BANANA SMOOTHIE

INGREDIENTS:

METHOD:

• Peel, Core and Dice Apples and Pear.
• Peel and Dice the Bananas.
• De-seed the Dates.
• Combine all the Fruits and Dates, pop it into a blender Jar.
• Blend the ingredients along with Milk, Ice cubes and Honey.
• Purée until all the ingredients are smooth, creamy and well combined.
• Pour Apple, Pear, Banana Smoothie into serving glasses.
• Served chilled.

NOTES:

• Grinding the ice cubes with the fruit yields a perfectly chilled and thick smoothie.
• Can substitute Honey with Sugar.
• Dates and the Sweetness from the fruits make this Apple, Pear, Banana Smoothie sweet as such.
• Add Honey/Sugar if you prefer a sweeter smoothie.
• Adjust the amount of Sugar/Honey to suit your taste preference. 
• Can add/combine any other fruit of your choice into this smoothie. 
• Can use Almond Milk/Greek Yogurt instead of Milk.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

HOW TO MAKE MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

INGREDIENTS:

METHOD :

• Clean and Wash the Yellow Moong Dal 2-3 times or until water runs clear.
• Soak the Moong Dal with ample water for 4-5 hours.
• Once soaked, drain and discard the water used for soaking Moong Dal.
• Spread the drained Moong Dal on a clean Kitchen towel for at least 30 Minutes - 1 Hour.
• Pat dry the Moong Dal until it is totally moisture free.
• Heat Oil in a deep pan on a high flame.
• Once the oil starts to fume, lower the flame and allow the oil to smoke off.
• Deep fry the soaked and dried Moong Dal until they turn into golden brown in colour.
• Fry until the sizzling stops of a medium flame.
• Can place the Moong Dals in a small slotted ladle and directly immerse it into the hot oil.
• Gently toss it up inside the slotted spoon using another long-handled spoon, so that the Moong Dals are evenly cooked.
• Drain the deep fried Moong Dals on a clean paper towel.
• Allow it to cool down before seasoning the Moong Dal Namkeen.
• Sprinkle Red Chilli Powder, Chat Masala Powder and Salt to the deep fried Moong Dals. 
• Gently toss it up until all the ingredients are well combined.
• Store Moong Dal Namkeen/Fried Moong Dal in an airtight container.
• Serve Moong Dal Namkeen/Fried Moong Dal as a Teatime/Cocktail Snack.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

NOTES :

• Soak the Moong Dal for 4-5 Hours.
• Drain and allow it to dry on a Kitchen Towel, and pat it dry until the soaked Moong Dal is moisture free, before deep frying it for the snack.
• Deep fry the Moong Dals on a medium flame.
• Season it with Salt or add Chat Masala/Red Chilli Powder/Asafoetida to add an extra note fo taste & flavour to Fried Moong Dhal Namkeen.

Sweet Mixture Recipe - Indian Snack with Almonds, Cashews, and Potatoes

"Irresistible Sweet Mixture Recipe: A Perfect Festive Snack"

    Sweet Mixture is a delicious and exotic snack that blends the richness of nuts with the crunch of crispy deep-fried potatoes. Perfect for festivals like Diwali, this Sweet Mixture brings together the finest deep-fried ingredients, including finely grated potatoes, cashew nuts, almonds, groundnuts, and raisins, all tossed in powdered sugar and aromatic cardamom. While savoury mixtures are popular in South India, this sweet version stands out as a unique festive treat.

A Childhood Memory That Turned Into a Delightful Snack

    As a child, I was sceptical of Sweet Mixture, but the ‘NUTS’ always drew me in. For the longest time, I thought the white strands in this recipe were beaten rice (poha). Imagine my surprise when I discovered they were actually deep-fried grated potatoes! I still remember the day a colleague gifted me a packet of Sweet Mixture, and the taste has stayed with me ever since. The perfect combination of crunchy potatoes, rich nuts, and sweet powdered sugar made this snack irresistible.

Why You’ll Love This Sweet Mixture Recipe   

This Sweet Mixture recipe is an absolute treat during festivals like Diwali. Its crispy texture and sweet, melt-in-your-mouth flavour make it perfect for sharing with family and friends.  The best part? It stays crispy for 2–3 days when stored properly, making it an ideal addition to your festive spread.

For More Diwali Recipes: Click Here!  Looking to create more festive treats this season? Explore a wide range of Diwali Sweets and Savouries from my blog! Make this Diwali extra special with  these delicious, easy-to-follow recipes!

Recipe Overview: Sweet Mixture Recipe

Total Time:

Step-by-Step Instructions for Making the Perfect Sweet Mixture

Sweet Mixture Snack Recipe - Indian Festive Treat with Nuts and Potatoes

Ingredients for Sweet Mixture

• Potatoes: 2 large
• Almonds: 8-10
• Cashew Nuts: 8-10
• Groundnuts (Peanuts): 3 tablespoons
• Raisins: 3 tablespoons
• Cardamom Pods: 2
• Sugar: 2–3 tablespoons

Method - Step-by-Step Guide for Sweet Mixture Recipe

Prepare the Potatoes:

• Peel and grate the potatoes finely.
• Wash the grated potatoes 3–4 times to remove excess starch.
• Soak the grated potatoes in cold water with ice cubes to prevent discolouration and remove starch. Keep them soaked until frying.

   

  *Pro Tip: Soaking the potatoes keeps them crispy when fried.

  
  

  
  

Fry the Grated Potatoes:

• Drain the soaked potatoes and spread them over a clean kitchen towel to dry.
• Deep fry the grated potatoes in batches until golden and crispy. Be careful not to over-fry or darken them.
• Drain on paper towels to remove excess oil.

   

  *Pro Tip: Ensure the potatoes are fully dried before frying to avoid sogginess.

  
  

Deep Fry the Nuts:

• Heat oil in a deep pan over a high flame.
• Once the oil starts smoking, reduce the flame.
• Deep fry almonds, cashew nuts, and groundnuts until golden brown.
• Fry raisins briefly until they fluff up.
• Drain on paper towels.

Toss and Combine:

• Once all the ingredients are cool, toss the fried potatoes, nuts, and raisins together in a large bowl.

Add the Sweetness:

• Powder the sugar along with cardamom pods.
• Once everything has cooled completely, sprinkle the powdered sugar mixture over the fried ingredients.
• Gently toss until well combined.

*Pro Tip: Allow all the ingredients to cool down completely before adding the powdered sugar. If the mixture is warm, it will absorb the sugar, making the mixture soggy.

• Store the Sweet Mixture in an airtight container at room temperature for up to 2–3 days.
• For longer shelf life, refrigerate the mixture.

Notes and Tips for Perfect Sweet Mixture:

• Use large potatoes for better texture and volume.
• Ghee can be used instead of oil for deep-frying if you prefer a richer flavour.
• Always let the ingredients cool down completely before adding powdered sugar to prevent the mixture from becoming soggy.
• Adjust the sugar to your taste; some prefer it sweeter, while others enjoy a subtle sweetness.
• Keep grated potatoes soaked in cold water until frying to ensure they stay crispy.

Cooling is Key: Ensure that all deep-fried ingredients have cooled down before tossing in powdered sugar. This step is essential to maintain the crispiness of the mixture. If the ingredients are warm, the sweet mixture can turn soggy.Toss the mixture only when the ingredients have cooled down fully to avoid sogginess.

Final Thoughts

    This Sweet Mixture recipe is not only a festive favourite, but also an excellent snack to enjoy any time of the year. The combination of crispy potatoes, crunchy nuts, and a light coating of powdered sugar makes it irresistible for everyone in the family. Make sure to add this recipe to your Diwali snack list or prepare it for any festive celebration.

Related Recipes You Might Enjoy:

• Masala Mixture Recipes
• Traditional South Indian Mixture
• Bombay Mixture Recipe

POTTUKADALAI MURUKKU(SPICY VERSION)

HOW TO MAKE POTTUKADALAI MURUKKU WITH IDIYAPPAM FLOUR

POTTUKADALAI MURUKKU

INGREDIENTS :

METHOD :

For Pottukadalai Murukku :

• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
• Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Soften the Butter and keep it aside.
• Mix Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Asafoetida and Salt to Taste.
• Pour in the Boiling Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.

To Fry Murukku :

• Heat Oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Pottukadalai Murukku until it turns into golden brown in colour and the sizzling sound stops. 
• Drain the Pottukadalai Murukkus on a Paper Towel.
• Follow the suit for rest of the dough.
• Allow the Pottukadalai Murukkus to cool down completely before storing.
• Store the Pottukadalai Murukkus in airtight jars.

NOTES :

• The dough should be of a correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft murukkus.
• While using Idiyappam flour for Murukku recipe, use boiled-hot water to knead the dough.
• Adding dry chillies to the recipe is totally optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Pottukadalai Murukkus directly into the oil. 
• If stored properly, it stays good for a Week up to 10 days.