Skip to main content

Coconut mutton jukha

coconut mutton jukha

Ingredients :

500 GM curry cut mutton piece's 
2 cloves
1 inch cinnamon
1 bay leaf
2 black Cardamoms
1 tbsp GG paste
1tsp Green Chilli Paste
2 Onions sliced 
1 Cup thick coconut milk 
1 tomato chopped 
½ cup fine coconut paste 

Preparations :

Wash mutton piece's put in pressure cooker along with 1 cup of water, turmeric and salt. cook and remove the pieces in a plate with broth. 

Heat oil, add whole masala, let it crackle
Add Ginger garlic chilli paste and fry for 1 min, Add the onions and fry till they turn brown, add the tomato and fry for 2 mins reduce the flame,add coconut paste fry until all masalas blend together and leave it's aromatic smell. 
Add boiled mutton and fry for 1 min
Add the chilli powder, turmeric, coriander, cumin and garam masala
Mix well and add 1 cup mutton broth and cover and cook for 5 mins taste and adjust with salt. 
cook till dry now add the coconut milk and coriander leaves, cook on simmer for 5 mins. 
Garnish with chopped coriander leaves or grated coconut and serve as a side dish. 
coconut mutton jukha2



Popular posts from this blog

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...
Read more

Sattu puri

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 
Read more