Saturday, November 15, 2008

1001 One pot mutton curries

Click the image on the left to view and print the cookbook.
This cookbook lists 1000 one pot mutton curries, greatly simplified, so that a first time cook can easily cook them. The principle is simple – 10 different bases are combined with ten different flavourings and 10 different additives to cook up a thousand different recipes.
  The 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 Sindhi curry Mutton Dhansak and the Tamil curry, Mutton Salna.

Ten different flavouring combinations are listed in column2. 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 south Indian flavouring combination.

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

6.:  Using readymade mutton masala is one of the easiest ways of flavouring.     

7.: Using ginger powder and cardamom is a Kashmiri flavouring technique.

8.: Chili garlic paste mixed with dhania and turmeric powder is used across India as a flavouring agent. 

A wide variety of goodies can be cooked along with mutton. They absorb the flavour from mutton and become extra delicious. Certain regions have their own preferred additive. Turnips are cooked with mutton in
Kashmir, drumsticks are preferred in Andhra, coconut in Kerala and shallots in Tamilnadu. A mix of various vegetables are used to cook the Sindhi curry mutton Dhansak. There are no hard and fast rules here. You can safely use your preferred additive.

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"It is extraordinary to me that the idea of creating thousands of recipes by mixing building blocks takes immediately to people or it doesn’t take at all. .... If it doesn’t grab a person right away, ... you can talk to him for years and show him demos, and it doesn’t make any difference. They just don’t seem able to grasp the concept, simple as it is". ( Thanks Warren Buffett !)

"What's angering about instructions in many cookbooks is that they imply there's only one way to cook a dish - their way. And that presumption wipes out all the creativity." Cook dishes your way - Download  1001 South Indian curries now and learn to cook, not to duplicate ! ( Thanks Robert Pirsig !)

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