Yes remembering those days, even with missing my own favorites, I remember to get things that Konda likes ready. And one of the things that Konda loves is the corn cob, she and chinnu between the two of them, ensure everything is finished off the moment these are boiled. Seeing how much they like this, I forget I like them too. So this time hubby dear ensured I get my share and packed in a whole lot of them. I have been enjoying these the last two days. Looking at the steel Tiffin box that I brought it in. I saw that it was the box that I have been using since I was 10 years old.
Yes, it was the same box that I have been carrying since I was in 5th std, the small steel box. I continued carrying it to college, then my work place too. My lunch, until I started cooking, had always been Tiffin items, other than those mixed rice like Pulihora, Coconut rice etc. Infact as a dowry, these were the things I got from my mom’s place! All those things that I used as a kid. Imagine my joy seeing and caressing something that has been with me the past 20 years! It may be a material thing, but I hardly think of it as such. One of these days I should take a photo of the box. I was always teased on carrying such a small box, but it can easily fit four idlis and 2-3 dosas. What more does one want?
Ok coming to recipe for the day, it has nothing to do with the corn or my box, rather the traditional recipes of Amma, which she keeps making for us and which I end up making it again because it is liked so much!
Preparation Time : 10 mins
Cooking time – 10 mins for pressure cooking
Cooking time for mutton – 20 mins
Cuisine : Andhra
Mutton Roast ~ Andhra Style
For the Roast
Mutton – 250 gms
Onion – 1 small (100 gms)
Tomato – 1 small (100 gms)
Ginger garlic paste – 1 tsp
Salt to taste
Chili powder – 1 tsp
Oil – 2 tsp
Ghee – 1 tsp
For Dry powder
Coriander – 1 tsp
Cardamon – 1
Cinnamon – 1
Clove – 2
Gasa gasa/ Poppy Seeds – 1/2 tsp
Peppercorn – 5 whole
Cumin 1/4 tsp
Fennel – 1 /4 tsp
Dry roast all above and powder
Roasted Cashew nuts and curry leaves
Method to prepare:Heat a pan with ghee and roast the cashew nuts till golden. Wash and pat dry the curry leaves. Drop them in ghee and remove when they turn crisp. This doesn’t take more than 1 minute.
Meanwhile wash and cut the mutton pieces to small bite size. Pressure cook mutton with little water, salt and turmeric for 3 -4 whistles or till tender.
Dry roast all the spices and cool. Powder to a fine powder and keep aside.Heat a kadai that has a lid with oil. Saute onion till golden, then add ginger garlic paste. Saute till the rawness leaves.
Then add the chopped tomatoes along with chili powder and salt. Simmer for few minutes with the lid covered.
Next add the cooked mutton, cook well. Cook on high for 5 minutes, you will see water coming out. Stir well so that it doesn’t get burnt or struck to the pan. Cover and simmer for 5 mins.Check in between, When you find the mutton has little water still add the dry powder, mix well. Cooked it covered in simmer for 10 mins. Add chopped coriander leaves.
When it is done, you will find the roast all golden all over, at this stage add the fried curry leaves and cashew nuts to the pan and toss around.
This since it was first prepared few months back, this has been prepared again some 4 or 5 times, so I highly recommend this. The judgment of course, was given by hubby dear!
I have some four lunch boxes to share, I am sure they will get featured soon!
Have a great weekend!