Non Vegetarian Items
Camouflaged Curry - Vegetarian Mutton Kuruma
Ingrediants:
- 2 cups of all purpose flour
- 1/2 cup of green peas (fresh or frozen)
- 2-3 big ripe tomatoes
- 3 tsps chilli powder
- 1 tsp turmeric powder
- 1/2 tsp cumin seeds
- a pinch of baking soda
- 2 big red onions
- 4 green chillies
- 4 cloves of garlic
- 1 cm piece of ginger
- 1 tsp poppy seeds (khuskhus)
- 1 tsp anise seeds (ajwain)
- 2 tsps coriander seeds (dhania)
- 2 tbsp grated coconut (fresh or frozen)
- 1 stick cinnamon
- 3 cardamom pods
- 1 spring curry leaves
- a handful of cilantro leaves for garnish
- 1 tsp ghee
- oil for frying
- salt to taste
Method:
1.
Add 1/2 tsp salt, 1/2 tsp chilli powder, 1 tsp ghee and a big pinch of soda to the flour.
2.
Knead into a chappati-like dough with water.
3.
Cover and let it rest for 3-4 hours (I only let it rest for 1/2 hour and it turns out fine).
4.
Make 1/2 inch thick rolls and steam the rolls for 15 minutes. I steamed it in a pressure cooker without the "weight" on top.
5.
When the rolls are cool enough to handle, cut them into 1/2 inch slices.
6.
Deep fry the pieces till they are a lovely golden color.
7.
Half the rolls are eaten at this stage in our house!!!
8.
Grind the coconut, coriander seeds, cumin seeds, anise seeds, onions, garlic, ginger, green chillies, chilli powder and turmeric to a smooth paste with very little water.
9.
Heat 2 tbsp of oil in a heavy bottom saucepan.
10.
Add the cinammon stick, cardamom pods(whole) and curry leaves.
11.
Add the ground paste and fry till this a wonderful aroma emanates from it and you start getting really impatient.
12.
Add the tomato pieces and fry till the tomatoes get cooked well.
13.
Add salt, peas and the fried mutton pieces and 1/2 a cup of water.
14.
Let simmer slowly till the dough pieces are as tender as you would like them.
15.
Garnish with cilantro leaves and serve hot with chappatis, rotis or rice.
