Wednesday, 3 April 2013

Malvani khumb curry

      Malvani cuisine is followed by Konkan region of Maharashtra and Goa.  Name comes from Malvan, town in Sindhudurg district in Maharashtra.  Since this town being coastal, this cuisine dominates non-vegetarian food and especially sea food.  Using coconut liberally throughout their cuisine, malvani cuisine is known for its fiery curries.  Here I replaced khumb/mushroom with normally cooked chicken, mutton, prawn etc.  As mentioned earlier, my hubby is mushroom-freak and we have it atleast once a week, so went on for an new try.. and mushroom malvani curry did passs... :)

Ingredients required

For the marination masala
  • 3-4 whole red chilly
  • 1 tsp whole dhanya
  • 1 Bay leaf
  • 5-6 clove
  • 2 green cardamon
  • 1 black cardamon
  • 1 tsp shahjeera
  • 1/2 tsp dagad phool/stoneflower
  • 1/2 tsp crushed nutmeg
  • 1/2 tsp turmeric
  • 1 tsp whole peppercorn

Kadaai lasuni gosht

    Garlic is known for its antioxidant properties,  it also has capacity to stabilize blood pressure, cholestrol and cancer.  So, using lots of garlic does help to build your immune system, especially in your sunday brunch!!  Here I used garlic with mutton, I really liked the flavour of both resulting in tasty hybrid.

Ingredients required

To temper
  • 1 tsp shahjeera
  • 10-12 garlic pods thinly sliced
  • 3-4 whole red chillies
  • Handful of curry leaves
To be pressure cooked
  • 350  gm mutton
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomato
  • 2 slit green chillies
  • 1/2 tsp haldi/turmeric powder
  • 1 cup water

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