Gun powder or Molaga podi in Tamil

Gun powder ( Molaga Podi in Tamil)

Ingredients:

1/4 cup white sesame seeds ( til)

1/2 cup Bengal gram dal ( Chana dal)

1/2 cup black gram dal (Dhuli Urad dal)

2 cups dry red chillies( sookhi sabut mirch)

1/4 -1/2 tsf adafoetida( hing)

1/2 cup Dry coconut powder 

1 small lemon sized ball of tamarind ( Imli) deseeded and broken into tiny pieces.

2 tbsf powdered jaggery ( shakkar)

Salt to taste

Method:

• Dry roast sesame with constant stirring till golden.
• Then add both dals and roast on medium heat, with constant stirring till golden brown. Add asafoetida. Add red chillies and roast , stirring constantly till crisp.
• Add coconut powder and stir for couple of minutes.
• Take the pan off the fire. When slightly cool , add the tamarind otherwise it melts due to the heat and makes the mixture too sticky to grind.
• When cool, grind in a dry grinder. The way my mom makes it, which I rate as the world's best , is coarse, not too fine.
• Add powdered jaggery and salt to taste. Serve with Idli, Dosa , Oothappam . You can also have it with plain boiled rice, topped with a dollop of ghee ( clarified butter) ... Simply divine. Slurp!!!

MUTTON CURRY - REVA STYLE .Courtesy dear friend Kumkum Chaddha.

This is the recipe of  mutton curry we have been enjoying at Kumkum Chaddha, one of our very dear friend's home for many years. It is made by Reva in Kumkum's home. Reva cooks with lot of love and a desire to feed people, well. Hence the dish has been consistent in its quality, the innumerable times we have had it. Finally, my husband felt that we must get the recipe and make it at home. I have made it twice , in the last 10 days and received fabulous compliments from my family. So do try , but don't forget to add the key ingredient"LOVE". ENJOY. 
Thanks loads Kumkum and Reva


INGREDIENTS:

• Meat -1 kg
• Sarson ( mustard)oil-6tbsf
• Long ( cloves)2-3
• 1 inch dalchini/ cinnamon stick
• Moti elaichi ( Black cardamom)-1
• 1 tej patta ( bay leaf) broken
• Red onion ,chopped fine-6
• Ground paste of 5 big tomatoes,Ginger 1 inch, 8-12 Garlic cloves and 2 tsf jeera ( Cummin)
• Dhaniya(Coriander seeds) powdered -2 tsf
• Turmeric / haldi powder -1/2 tsf
• Degi mirch powder -1 tsf
• Salt -to taste
• 2 large potatoes , washed and peeled but not cut
• Ginger julienned -1 tbsf for garnishing
• Meat masala MDH or Shaan-2 tsf
• Dry red chillies -6 ,cut into big pieces- add with or without seeds , depending on how spicy you like.
• Kasoori methi( dry fenugreek leaves)- 2 tsf if using leaves and 1/2-1 tsf if using powder.(If slightly damp weather , heat methi leaves on hot griddle or tawa and add)

METHOD:

• Heat oil. 
• Add cloves,cinnamon, bay leaf,cardamom.
• Add chopped onions. 
• Brown well. 
• Now add ground paste to browned onion.
• Add dhaniya powder, Degi mirch powder , Salt to taste and haldi powder.
• Add potatoes.
• Saute till oil separates.
• Then add meat.
• Saute till oil separates.
• Add Water 400 ml.Pressure cook. After 1 whistle ,simmer for 7 minutes. Open cooker when pressure drops,after cooling down. 
• Remove potatoes carefully and keep aside.
• Cook and dry out if water is excess, as it should have thick gravy, little thinner than lipta hua. 
• Then add julienned Ginger . Bring to one boil. 
• Add Meat masala.Simmer for 5-6 mins.
• Add 6-7 sabut lal mirch  i.e dry red chillies.
• Add potatoes, which were kept aside to prevent being overcooked  and breaking.
• Add Kasoori methi  before serving.  
• Serve hot with roti/ naan /other Indian bread.

VARIATIONS:

1. Try with different kinds of masala like kadhai gosht, korma masala, etc from different brands , instead of Shaan / MDH masala.

2. Substitute mutton with chicken.

3. Substitute mutton with small potatoes /  paneer with or without peas , mushrooms.