It's already friday and we all are looking forward for the weekend . I know , like me most of the housewives would be thinking what to cook for next two days . After today's guest post most of them will have a clear idea what to cook this Sunday . I am pretty sure what am i going to cook this Sunday .. Ok without a delay let me tell you'll who is my lovely guest today . It is non other than +Rekha Vengalil , who blogs at FoodOlicious Pictured . A very talented blogger whom i met through blogosphere and became friend with.
I could keep talking about the lady behind the creative blog . Rekha is such a Talented Blogger ,Creative Recipe Writer , Amazing food stylist and an Awesome Photographer . Her blog is full of lovely tempting recipes . All her pictures make us get tempted to grab the food from the screen . she is such a down to earth and a humble person . One good quality to mention about Rekha is , she never fails to comment on other blogger's posts . Last but not the least i got to mention about her recipes , all her recipes are unique in someway .It is so difficult to pin point one single recipe which i like the most from her blog . I Love everything in her blog . Rekha remember i am a big fan of your blog .
So Now over to Rekha ,
Hello to all you beautiful readers,
On one of those blog hopping lazy afternoons I landed on this beautiful blog with some great recipes that I clicked the follow button in a jiffy. It’s been not long that I met Shey, but in this short span of interactions, she comes across as a warm and affable person. Truly blogging has got me connected to some wonderful like-minded people. It’s pleasure to have met you. Thank you Shey for having me over and I enjoyed doing this post for you.
There are many recipes from here that I have bookmarked. A few favorites which come to mind are:
Danish Butter Cookies
Sri - Lankan Chocolate Cake
Kaha Bath / Fragnant Yellow Rice
And a little of me, I am from Kerala and settled in Singapore; living with my husband and our daughter who is five and a half now. Apart from being an HR consultant, cooking is something I have always loved to do but it really took off only after I came to Singapore. The amalgam of cuisines here inspired me big time into the culinary world and when I decided to record all my hits and trials, Foodolicious Pictured was born. Photography and styling is something I love doing and my blogs give me ample opportunities to pursue that interest as well.
Over to the recipe, I have brought along a famous south Indian recipe “Mutton Chukka”. A spicy and lip smacking number from Chettinad region of Tamil Nadu state in South of India. Chettinad is famous for their use of spices and very aromatic dishes. If you would like to read more of then click here. Chukka mean “Dry’ and thus the meat is cooked along with spices till all the liquid has almost dried up. Please adjust the spices to suit your taste.
For Mutton Chukka, you need:
- Lamb/mutton – 500 grams
- Onion – 1 large, finely sliced
- Ginger-garlic paste –2 tablespoons
- Tomatoes – 1 large
- Curry leaves – 1 sprig
- Coriander powder – 2 tablespoons
- Chili powder – 3 teaspoons or to taste
- Cumin powder – 1/2 teaspoon
- Turmeric powder – 3/4 teaspoon
- Black pepper powder - 2 teaspoons
- Dried red chili - 2
- Whole spices
o Bay leave –1
o Green cardamom – 2
o clove – 3
o Cinnamon – 1 inch stick
o Cumin seeds – 1/4 teaspoon
- Salt to taste
- Oil as required
- Fresh coriander leave to garnish
Wash the meat and cut into medium sized pieces.
Marinate the meat with 1/2 teaspoon turmeric powder, 1 tablespoon ginger-garlic paste for about 30 minutes.
In the pressure cooker, put marinated meat with enough water to cover the meat, salt to taste and cook till the mutton is done.
Heat oil in a heavy bottom pan, add all the whole spices, dried chili, curry leaves and sauté till fragrant. Add the onion and cook till soft. Tip the remaining 1 tablespoon on ginger garlic paste, and cook till the raw smell is gone.
Add the coriander powder, chili powder, cumin powder and turmeric powder and cook till the oil start to separate. Add the tomatoes and cook till mushy.
Add the cooked meat and little stock at a time and cook till the liquid has evaporated. Now add little more stock again and continue to cook till the liquid has evaporated. Repeat this process till the stock is all used up ( I used about 2 cups of stock) and cook till the gravy is semi dry.
Now add the pepper powder and stir for a minute. Turn off the heat.
Into a serving dish and garnish with coriander leaves. Serve hot with steamed rice.
Thank you so much for a wonderful guest post and your valuable time you have spent Rekha. It is my immense pleasure to feature your tempting recipe and amazing photographs in my space . I cant wait to make it this Sunday . Wish you all the very best for your future and keep continuing your good work.