Sunday, July 18, 2010

MUTTON VARATTIYATHU / Easy Kerala Mutton Roast




Ingredients : 
Mutton : 500g
Shallots : 10,chopped
Ginger : 1tsp,chopped
Green Chilli : 1, chopped
Cumin seeds / jeerakam: 1tsp
Chilli Powder  : 1/2tsp
Corriander Powder : 1 1/2tsp
Turmeric Powder : 1/2tsp
Pepper Powder : 1tsp
Curry leaves : 2springs
Coconut oil
Salt

Method
Clean and cut the mutton into small pieces and mix it with chilli powder, coriander powder, turmeric powder, salt and few curry leaves. Cook the mutton in a pressure cooker with enough water till it becomes tender. Grind the shallots, ginger and green chilli, keep aside. Pour oil in a heavy bottom kadhai and add the paste of shallots and curry leaves. Saute for 5minutes and add the fennel and pepper powder.Now transfer the cooked mutton into the kadhai and combine well. Saute  well till it becomes brown in color. Remove from fire and close the kadhai with a tight lid. Serve hot after few minutes.


Wednesday, July 7, 2010

Peanut Butter Cookies



Ingredients

Plain flour : 140g
Bicarbonate of soda : 1/2tsp
Salt : 1/2tsp
Butter : 114g, at room temperature
Light Brown Sugar : 165g
Egg : 1
Vanilla Essence : 1tsp
Crunchy Peanut Butter : 265g


Method
1. Sift together the flour, bicarbonate of soda and salt and set aside.

2. With an electric mixer, cream the butter and sugar until light and fluffy.

3. In another bowl, mix the egg and vanilla, hen gradually beat into the butter mixture.

4. Stir the peanut butter and blend thoroughly. Stir in the dry ingredients. Refrigerate for at-least 30minutes, or until firm.

5. Preheat the oven to 180 degrees. Grease 2 baking sheets.

6. Spoon out rounded tablespoonfuls of the dough and roll into balls.

7. Place the balls on the prepared sheets and press flat with a fork into circles about 21/2 inch diameter, making a criss cross pattern.

8. Bake until lightly colored, 12-15minutes. Transfer to a rack to cool.