Mutton Recipes - Kolhapuri Mutton Rassa

Kolhapuri Mutton Rassa

Ingredients for Kolhapuri Mutton Rassa

~ 8 cloves
~ 8 peppercorns
~ 6 red chillies
~ 4 large potatoes, peeled, halved
~ 3 tomatoes
~ 2 large onions, chopped
~ 1/2 coconut, grated
~ 1/2 kg mutton, cleaned, cubed
~ 1 cup oil
~ 1 cup coriander leaves
~ 1 tbsp gingergarlic paste
~ 1 tsp turmeric powder
~ 1 tsp poppy seeds (khas khas)
~ 1 tsp coriander seeds
~ 1 tsp aniseeds (saunf)
~ salt to taste


DIRECTION FOR Kolhapuri Mutton Rassa

Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.

Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve.

Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.

Garnish with coriander leaves and serve with chapaties

Maharashtrian Recipe : Batata vada and vada pav

Ingredients for Batata vada and vada pav recipe

Serving size - 4
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.

Masala

1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),

For tempering

1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil Vada Pav

Direction :

1. Grind ginger, garlic and green chilies together into a paste.

2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.

3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.

4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently. .

5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)

6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.

8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

Tip: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out their flavor.
Variation: Substitute 1 tsp udad dal (split black gram) for mustard seeds in the tempering