Thursday, March 12, 2015

Mutton Curry and Egg Fried Rice cooked in relaxing mode – Very Special Sunday Funda

At times it comes to mind…very repetitive question…why a lady of the house has no Sunday off…do I qualify to ask such a question or………

Some may qualify my thought as intriguing and some others may be doing a soft verbal bashing under a deep breath.

My memory recollects…spin the wheel back to those years when this carefree girl never wanted or made any effort to enter the kitchen and what to speak…cooking and serving a full meal for lunch or dinner…no way…a simple reply. But…time does so much work…it even changes the mind of a rebellion…and then time brings into life a house where there is this YOU standing alone to find out ways and means to make life move on…to live life, have to eat…to eat, have to cook…and there works the magic wand of time…

It sometimes fascinates the mind to walk down a few steps into yesteryears for fond memories are always cherished.

This Sunday I was in a mood to relax. But others at home always want something interesting and tasty on the lunch table. With some sly thoughts in mind, I made sure that I cook something that will please everyone’s palate and cook as I relax.

“Untruth, untruth, untruth”, some may utter seeing Relax and Cooking go hand in hand. But believe me this is possible.

“How?” the big question is put.

Read on and then the mystery unravels…

My Special Mutton Curry:

2 large potatoes peeled and cut into 8 pieces, keep it aside.
1 carrot, 1 capsicum diced, blanched and set aside for later use. (Optional. Found some in the fridge, used it sensitively)
Mutton; ½ kg. (Pieces washed and put in a bowl)
To this add some dahi/curd (homemade is the best). About ¼  cup
As you carry on listen to your favourite song or music to relieve boredom in the kitchen.
Then add some spices…
Grind 3 onions, 7-8 garlic flakes and an inch of ginger into fine paste. If someone is there to do this chore, its fine…no this is simply superb. Add the paste to the mutton pieces.
Next add 1tsp haldi powder, 1 tsp. red chilli powder, salt to taste, a pinch of sugar, and 2 tbsp of mustard oil.
Mix everything and keep it aside. Let the mutton tender in the marinade for about an hour.

Marinate for an hour
Relax with legs stretched out…read a book or watch the TV, or if you are in a mood to do some nagging then do this also and then come back to the kitchen after an hour.

Put the pressure cooker pan on the stove. Add about 2 tbsp of mustard oil. Once the smoke starts coming fry the potato pieces till the outer skin takes the first tinge of brown. Remove and set it aside. First add 2-3 bay leaves and then add the marinated mutton with all the juices. Give a good mix. Cover and feel relaxed…don’t forget to simmer the flame. Cover and let the mutton cook for some time…4-5 minutes before it needs another shake-up.

Not so simple Egg Fried Rice:

Cook rice while the mutton is singing away in the pan.
Take 3-4 eggs if you are cooking ½ kg rice. Scramble the eggs and keep it aside.
In a kadhai take about 2-3 tbsp of any refined oil you use and fry 3 thinly sliced onions till translucent.
In the meantime add the blanched veggies, salt and sugar (to taste) to the boiled rice and mix it.
Once the onions are done pour the rice into it and give it a good mix for 2-3 minutes. Switch off the flame and mix well and let it sit till the mutton is done.

By now since one is working in the kitchen, make sure to stir the mutton now and then. In this slow cooking the mutton has released much water and that helps to cook the mutton with all the juices that has been released. Cook for about 20-25 minutes and then…

Increase the flame and let the water dry up completely. Watch for the oil to separate.
Add water as per your need of the gravy.
Add the fried potato pieces and 1 ½ tsp. of home-made garam masala, put the lid and let it cook for about 7-8 minutes once the cooker starts whistling.
Switch off the flame and let the mutton curry sit in the pressure cooker till it is time to serve as it will remain hot.

With the family sitting in their favourite places, serve the fried rice and mutton curry.
And then the smacking of the lips will speak the rest.

I love and relish the taste of the aloo/potato cooked in the mutton curry. Really stunning taste with the jhol/gravy.

Cooking this sumptuous meal will hardly take an hour.

Am I not right to say, “Relax while you cook”?

Any thoughts ‘For or Against’ welcome.

© gouri guha 2015

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