Mutton Kheema Masala / Koththukari Masala Hi ppl, Hru all ? Really missed blogging after coming here.

Well, getting the i nternet connection was such a painful task cos of the bad weather n festival sea son. After several trips to the bsnl office made by my H, finally they agreed to give the connection and that happened after 15 days of waiting after applying and 2 days back only we got it. I really missed talking to my friends, and I re ally felt missed out from the civilization without the Internet. Now that I'm back ( can I say that surely ?!) ,wll surely be reading all my fell ow readers blog and so many new recipes to catch up on.. This kheema masala has become my fav ever since I've reached here. My mom-in law makes this often and n ot to mention, it tastes awesome with the idli's.. and so I made this today and clicked some pics to get featured in my space.. Njoy gals. Ingredients : Minced lamb /mutton -- 1/2 kg (acc to ur requirement) Ginger garlic paste -- 1 tsp Mutton masala powder -- 2 tsp (optional) Onion -- minced, 1/2 cup Fennel seed powder -- 1/4 tsp Cinnamon -- 1/2 " piece Cardamom -- 1 no. Cloves -- 1 no. Salt -- to taste Oil -- 2 tsp To Pressure cook : Ginger garlic paste -- 1 tsp Turmeric powder -- 1/8th of a tsp Red chilli powder -- 1/3 tsp Water -- 1 cup Onion -- 1/4 cup, chopped Salt -- as needed Tomato -- 1/2 no. + Mutton ( specified above) To crush : Garlic pods -- 10 nos. Whole peppercorns -- 5 to 6 nos. Poppy seeds -- 1/2 tsp Method : Pressure cook the minced lamb with onion, tomato, turmeric powder, red chill i powder, salt, gg paste and add one cup of water. Cook for 12 whistles ( mine t ook 12 whistles to cook very soft) In the meantime , crush the garlic pods , peppercorns, poppy seeds using a m ortar n pestle / else in a mixie and make into a coarse mixture.( do not add wat er) Heat oil in a kadai and do the seasoning with cinnamon, cardamom and cloves . Stir in the fennel seeds powder as well. Now add the crushed mixture to the se asoning mixture and fry for a minute keeping the heat in low. Now, ur house will be entirely filled with the aroma of these spices . ( hmmmm...) Now throw in the minced onions and saute well adding half the salt ( remembe r, we've already added some salt in the cooked kheema mixture). Saute until the onions turn slightly brown. Add the remaining gg paste and again saute till the

oil starts oozing out. Stir in the mutton masala powder (optional) at this stage, if u r using and mix well with the masala. Finally add in the cooked kheema mixture ( kheema mixture should not be wate ry, thatz y we r adding only a cup of water, just enough to get cooked) and blen d well with the masala. U may add 1/4 th cup of water ,if ur mixture is too thic k. Give them a rapid boil for 5 minutes and once it reaches the consistency we w ant, switch off and the kheema masala is ready to be eaten with idli's, dosa n r oti's. ( take a look at the picture for the consistency it needs to be)

Notes/Suggestions : Make sure u don't add more water to cook the kheema, else the kheema masala would be watery and will take much time to reach for the desired consistency. Adding store bought mutton masala is totally optional. U can make the madurai special , kari dosai with this masala. I've tried and it tastes awesomee.. Happy eating guys, Shanavi