How to Make Mutton Paaya (Aatukaal Paaya)

Mutton Paaya (Aatukaal Paaya)

Ingredients:

• Paya -6 nos.
• Onions -4 nos.
• Tomato - 2 nos.
• Ginger garlic paste - 50 gms
• Chilli powder - 2 tsp
• Turmeric powder -1/4 tsp
• Coriander powder - 3 tsp
• Coriander leaves - 4 tsp.
• Oil - 4 tbsp
• Salt to taste.

Preparation

• Wash paya. Drain water and keep aside
• Cut onions and tomatoes into small pieces
• Wash coriander. Cut and keep aside.

Method:

• Heat a 4-litre pressure cooker.
• Add oil and heat.
• Put onions, ginger garlic paste and fry well.
• Add finely cut tomatoes.
• Add turmeric, chili, dhania powder and salt.
• Allow the mixture to cook on low flame for 5-10 minutes.
• Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
• Pour water enough to cover the contents in the cooker.
• Continue to cook on low flame.
• Wait for 5-6 whistles and then switch off.
•  Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Variation: Instead of cooking along mutton with other ingredients you can also pressure
cook mutton separately along with salt, water and a spoon of red chilli powder until
8 whistles.

Spiced Coriander Chicken

Spiced Coriander Chicken

Ingredients:
4 skinless,boneless chicken breasts
2 garlic cloves
1 fresh green chilli,deseeded
2-cm piece fresh roor ginger
4 tbsp chopped coriander
finely grated rind od 1 lime
3 tbsp lime juice
2 tbsp light soy sauce
1 tbsp caster sugar
170ml coconut milk
To garnish:
finely chopped coriander
cucumber slices
radish slices
1/2 fresh red chilli,deseeded and sliced into rings
freshly cooked rice,to serve

Method:

• Using a sharp knife,cut 3 deep slashes into the skinned side of each chicken breast.Place the breasts in a single layer in a non-metallic dish.
• Place the garlic,chilli,ginger,coriander,lime rind and juice,soy sauce,sugar and coconut milk in a food processor to a smooth paste.
• Spread the paste over both sides of the chicken breasts,coating them evenly.Cover with clingfilm and marinate in the refrigeratoe for 1 hour.
• Preheat the grill to medium.Lift the chicken from the marinade,then drain off the excess and place on a grill pan.Cook under the hot grill for 12-15 minutes,or until thoroughly and evenly cooked.
• Meanwhile,place the remaining marinade in a saucepan and bring to the boil.Reduce the heat and simmer for several minutes.
• Transfer the chicken breasts to serving plates.
• Garnish with chopped coriander,cucumber slices,raddish slices and chilli rings and serve with rice.

Lemon Grass Chicken Skewer

Lemon Grass Chicken Skewer

Ingredients:
2 long or 4 short lemon grass stems
2 large skinless,boneless chicken breasts,about 400g
1 small egg white
1 carrot,finely grated
1 small fresh red chilli,deseeded and chopped
2 tbsp snipped fresh garlic chives
2 tbsp chopped coriander
salt and pepper
1 tbsp corn oil
coriander springs and lime slices,to garnish mixed salad leaves,to serve

Method:

• If the lemon grass stems are long,cut them in half across the centre to make 4 short lenghts.Cut each stem in half lenghtways, so that you have 8 sticks.
• Coarsely chop the chicken pieces and place them in a food processor with the egg white.Process to a smooth paste,then add the carrot,chilli,garlic chives,coriander and salt and pepper to taste.
• Process for a few seconds to mix well. Transfer the mixture to a large bowl.Cover and chill in the refrigerator for 15 min.
• Preheat the grill to medium.Divide the mixture into 8 equal-size portions and use your hands to shape the mixture around the lemon grass 'Skewers'.
• Brush the skewers with oil and cook under the hot grill for 4-6 minutes,turning them occasionally,until golden brown and thoroughly cooked.Alternatively, barbecue over medium-hot coals.
• Transfer to serving plates.
• Garnish with coriander sprigs and lime slices and serve hot with salad leaves.

Green Chicken Curry

Green Chicken Curry

Ingredients:
1 tbsp vegetable or peanut oil
1 onion,sliced
1 garlic clove,chopped finely
2-3 tbsp thai green curry paste
400 ml coconut milk
150ml chicken stock
4 kaffir lime leaves
4 skinless,boneless chicken breasts,cut into cubes
1 tbsp fish sauce
2 tbsp tai soy sauce
grated rind and juice of 1/2 lime
1 tsp jaggery
4 tbsp chopped fresh coriander,to garnish

Method:

• Heat the oil in awok or large frying pan and stir-fry the onion and garlic for 1-2 minute,until starting to soften.
• Add the coconut milk,stock and lime leaves,bring to the boil and add the chicken.
• Reduce the heat and simmer gently for 15-20 minute,until the chicken is tender.
• Add the fish sauce,soy sauce,lime rind and juice and jaggery.
• Cook for 2-3 minute,until the jaggery had dissolved.
• Serve immediately,garnished with chopped coriander.

Chicken with yellow curry

Chicken with yellow curry

Ingredients:
Spice paste:
6 tbsp thai yellow curry paste
150 ml plain yogurt
400 ml water
handful of fresh coriander,chopped
handful of fresh thai basil leaves,shredded
Stir-fry:
2 tbsp vegetable or peanut oil
2 onions,cut into thin wedges
2 garlic cloves,chopped finely
2 skinless,boneless chicken breasts,cut into strips
175g baby corn,halved length wise
To garnish:
chopped fresh coriander
shredded fresh basil

Method:

• To make the spice paste,stir-fry the yellow curry paste in a wok for 2-3 minutes, then stir in the yogurt, water and herbs.
• Bring to the boil,then simmer for 2-3 minutes.
• Meanwhile, heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes.
• Add the chicken and corn and stir-fry for 3-4 minutes,until the meat and corn are tender.
• Stir in the spice paste and bring to the boil.
• Simmer for 2-3 minutes,until heated through.
• Serve immediately,garnished with extra herbs.

Chicken Satay

Chicken Satay

Ingredients:
2 tbsp vegetable or peanut oil
1 tbsp sesame oil
juice of 1/2 lime
2 skinless,boneless chicken breasts,cut into small cubes
Dip:
2 tbsp vegetable or peanut oil
1 small onion,chopped finely
1 small fresh green chilli,deseeded and chopped
1 garlic clove,chopped finely
125 ml crunchy peanut butter
6-8 tbsp water
juice of 1/2 lime

Method:

• Combine both the oils and the lime juice in a non-metallic dish.Add the chicken cubes,cover with clingfilm and chill for 1 hour.
• To make the dip,heat the oil in a frying pan and saute the onion,chilli and garlic over low heat,stirring occasionally,for about 5 minutes,until just softened.
• Add the peanut butter,water and lime juice and simmer gently,stirring constantly,until the peanut butter has softened enough to make a dip-you may need to add extra water to make a thinner consistency.
• Meanwhile,drain the chicken cubes and thread them onto 8-12 wooden skewers- soak the skewers in cold water for 45 minutes before threading the meat to help stop them burning during cooking.
• Put under a hot grill or on a barbecue,turning frequently,for about 10 minutes, until cooked and browned.
• Serve hot with the warm dip.