Thursday, November 13, 2008

100 Easy Mutton Curries

This cookbook lists 100 Mutton curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – Mutton is pressure cooked  and  is combined with ten different bases and 10 different flavouring techniques to create a hundred different recipes.  The ten different bases are listed below :

0.: Onion An extra dose of onions is used as a base in the famous Dopyaza ( Double onion curry)

1.: Nuts / Seeds Using nut paste and milk as a base is another hallmark of  the Mogul cuisine. This is usually used to cook the Mutton Korma.

2.: Herbs -  A variety of herbs are used across India as a curry base. Mint mutton , coriander mutton and gongura mutton are regional delicacies.

3.: Coconut milk is widely used as a curry base in all the coastal cuisines, especially in Konkan, Goa and Kerala.

4.: Yogurt is cooked until dry and is used as a curry base in the Kashmiri cuisine.

5.:  Spinach is used as a base to cook up a greenish curry,  the Saag Mutton.

6.: Tamarind is used as a base in the southern states of Andhra, Tamilnadu and Karnataka to cook  Mutton Kulambu.

7.:  Onion – garlic - Tomato is a widely used curry base across the country.

8.: Boiled pulses are cooked along with mutton to cook up the famous Mutton Dhansak, from  the Parsi cuisine 

Ten different flavouring combinations are listed in the cookbook. You’ll note that each flavouring technique calls for a different type of oil. However, you can safely substitute refined vegetable oil in place of other oils.

0.: Mustard + Red chili  fried in coconut oil is chiefly used in Kerala cuisine       

1.:  Cumin + Ginger- Garlic  is a flavouring common in Muglai cuisine    

2.: Mustard + Asafetida  fried in sesame oil is commonly used in Tamil cuisine

3.:  Panchphoran  fried in mustard oil is the standard flavouring used in Bengali / Oriya cuisine    

4.: Mustard + Curry leaves + Fenugreek  is another southern flavouring combination.

5.: Cloves – Cinnamon  with ginger garlic paste and garam masala is commonly used in North Indian cuisine.     

6.: The mixture of fried & ground coriander seeds, pepper and cumin is used across India.        

7.: A special blend of roast & ground Spices is used in Goa for the fragrant Xacuti.

8.: A variety of readymade spice powders ( Mutton Masala) can be used .

1 comment:

Seena said...

This is really interesting Ramki,great work!

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