I am listing a course meal for you.
Annam (rice) with Neyyi (ghee) is served throughout the meal until the end. You are being served on a Vistari which is a large plate made of several leaves sewn together.
Modhati Muddha(first bite) is an appetiser of Ooragaaya (spiced pickle)
Pappu (lentils - plain or with vegetables)
2 or 3 Koora bowls(curries - veg and non veg)
Rasam or Charu (Kadi)
Perugu (Yogurt) or Majjiga (Butter Milk) accompanied by a spiced pickle
Sweet, if you are celebrating something
Paan
Are you satiated? Now tell me which state of India are you in?
Yes, you are being served a celebratory meal in Andhra Pradesh/Telengana. Cuisine in this part of India, influenced by cultures, inhabitants and topography is absolutely unique from the rest of the nation. The variety the cuisine boasts of is multi faceted. Options are available for every hour of a day. Telugu food is cooked by Andhra-ites living in their own land and also by Telugu speaking people in Karnataka and Tamil Nadu which of course has a nuance of local influences.
One such Kannadika has shared this recipe with me. Kavita is one of those South Indian Brahmins who lives for her meats and fish. Food is her manna. Inspite of very long work hours at a gym and at her bank, she cooks on many days of the week and is always updating me with new recipes and food trivia. Here is one of her teachings. To die for!
I cooked with a kg of mutton on the bone. I used goat meat.
Take 2 large red onions and chop them lengthwise. Freshly make a tbsp of ginger garlic paste. Take equal stalks of Coriander leaves, Fenugreek leaves and Mint leaves - about a palm full of each. Chop roughly. Chop 2 large tomatoes. Grate half a coconut and blend with 2 tbsp of curd.
In a warm cooker bowl, heat about 3 tbsp oil. Season with 4 green cardamom seeds, 1/2 an inch bruised cinnamon stick, 6 peppercorns and 6 cloves. When this sputters throw in the onions and toss till pink. Next goes in the ginger garlic paste and in another minute go in the leaves. Stir well for a minute and season with a tsp full of chilli powder, 2 tsp coriander powder, 2 tsp cumin powder, 1/2 tsp turmeric and salt to season. Toss about for another minutes and pop in the tomato pieces. After adding the pink meat mix well and at medium heat keep stirring the mutton every now and then ensuring nothing sticks to the base. I did this for 15 or 20 minutes for sure. In your kettle heat 11/2 glasses of water and pour the same into your cooker bowl. With your spatula gently mix the meat and paste in well. Cover the cooker bowl with its lid and pressure cook the mutton till soft. I waited till I heard 10 whistles.
When the hot gas has all naturally released from the cooker, open the lid. Ensure the meat is tender and there is some gravy. Check for salt seasoning. Bring to a boil at high heat and pour in the coconut curd mix. With a ladle fold in the white mix.
That's it. Ladle out portions onto a bowl and mate it with 'parathas' and lose yourself!
Annam (rice) with Neyyi (ghee) is served throughout the meal until the end. You are being served on a Vistari which is a large plate made of several leaves sewn together.
Modhati Muddha(first bite) is an appetiser of Ooragaaya (spiced pickle)
Pappu (lentils - plain or with vegetables)
2 or 3 Koora bowls(curries - veg and non veg)
Rasam or Charu (Kadi)
Perugu (Yogurt) or Majjiga (Butter Milk) accompanied by a spiced pickle
Sweet, if you are celebrating something
Paan
Are you satiated? Now tell me which state of India are you in?
Yes, you are being served a celebratory meal in Andhra Pradesh/Telengana. Cuisine in this part of India, influenced by cultures, inhabitants and topography is absolutely unique from the rest of the nation. The variety the cuisine boasts of is multi faceted. Options are available for every hour of a day. Telugu food is cooked by Andhra-ites living in their own land and also by Telugu speaking people in Karnataka and Tamil Nadu which of course has a nuance of local influences.
One such Kannadika has shared this recipe with me. Kavita is one of those South Indian Brahmins who lives for her meats and fish. Food is her manna. Inspite of very long work hours at a gym and at her bank, she cooks on many days of the week and is always updating me with new recipes and food trivia. Here is one of her teachings. To die for!
I cooked with a kg of mutton on the bone. I used goat meat.
Take 2 large red onions and chop them lengthwise. Freshly make a tbsp of ginger garlic paste. Take equal stalks of Coriander leaves, Fenugreek leaves and Mint leaves - about a palm full of each. Chop roughly. Chop 2 large tomatoes. Grate half a coconut and blend with 2 tbsp of curd.
In a warm cooker bowl, heat about 3 tbsp oil. Season with 4 green cardamom seeds, 1/2 an inch bruised cinnamon stick, 6 peppercorns and 6 cloves. When this sputters throw in the onions and toss till pink. Next goes in the ginger garlic paste and in another minute go in the leaves. Stir well for a minute and season with a tsp full of chilli powder, 2 tsp coriander powder, 2 tsp cumin powder, 1/2 tsp turmeric and salt to season. Toss about for another minutes and pop in the tomato pieces. After adding the pink meat mix well and at medium heat keep stirring the mutton every now and then ensuring nothing sticks to the base. I did this for 15 or 20 minutes for sure. In your kettle heat 11/2 glasses of water and pour the same into your cooker bowl. With your spatula gently mix the meat and paste in well. Cover the cooker bowl with its lid and pressure cook the mutton till soft. I waited till I heard 10 whistles.
When the hot gas has all naturally released from the cooker, open the lid. Ensure the meat is tender and there is some gravy. Check for salt seasoning. Bring to a boil at high heat and pour in the coconut curd mix. With a ladle fold in the white mix.
That's it. Ladle out portions onto a bowl and mate it with 'parathas' and lose yourself!
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