Mutton Chops

Mutton Chops Cooked With Milk

When we were children, the festival of Ramzan  was one to look forward too.  Back then everyone celebrated all the festivals with each other and my Muslim friends would send the most delicious mutton biriyani faithfully every year or call us to their house to enjoy a variety of sumptious dishes.  One of my Dad's friends would always send a leg of mutton amongst other things and my Mum would wield her culinary skill and concoct amazing dishes for as long as the meat lasted.  This recipe is one I got while browsing a book years ago and tried out when as a young married couple, our very friendly neighbour presented us with 2 large Mutton Chops for Ramzan.  The aroma is enough to entice one and all to the kitchen.

The Recipe:

2 large mutton chops, trimmed of all fat; 1 cup low fat milk; 1 tbsp ghee; 1 large tomato, grates;1 large onion, grated; 1/2 tsp chilli powder or to taste; 1/4 tsp garam masala powder; 1/2 tsp ginger, grated; 1/2 tsp garlic, grated; few spring onions, chopped fine; salt to taste.

For Garnish: 1 hard boiled egg, cut in half (optional);  few coriander leaves.

Put the chops milk and ghee in a heavy bottomed pan.  Bring to the boil, lower flame and simmer till the milk dries up, stirring frequently.  Add the onion, tomato, spring onions; ginger, garlic and garam masala and fry well until the ghee oozes out.  Add the salt last of all.  Serve hot with chappathis or puris.  A heavenly dish and I have a hankering to make it for our next dinner party.

Whole Grilled Baby Salmon

Spicy Grilled Baby Salmon

Last week, while shopping for groceries at the supermarket I cam across whole baby salmon for a very reasonable rate.  So I decided to take the plunge and carefully selected one that looked good.  I have numerous recipes that I have been saving for a rainy day and I found one that I wanted to try.  Grilling salmon is very easy.  Since it is an oily fish, all you have to do is marinade it overnight and transfer it to the grill or oven the next day.  The result was delectable and Nehru & I finished it all by ourselves.

The Recipe:

1 whole baby salmon, about 600 gms, scaled, gutted and washed with salt.  Retain tail and side fins.

For the Marinade:  1tsp chilli powder; 1/2 inch piece ginger, minced; 1 tsp garam masala powder; 2 cloves garlic, minced; 2 tsp coriander powder; 1/2 tsp jeera powder; 1/2 tsp coarse black pepper powder; salt to taste and 1 dsp olive oil.  Grind to a coarse paste and rub all over and inside the salmon.  Marinade in the refrigerator overnight.  Next day, bring the salmon to room temperature before grilling it.  Discard the watery part of the marinade.  Line an oven tray with foil and preheat oven at 250 C (grill setting).  Wrap salmon in foil or banana leaves (this makes it easier to turn the salmon over) and grill 10 minutes each side.  Open the foil and return salmon to the oven and grill top again for 5 minutes till brown.  Serve with green salad and warm garlic bread. A must try for busy days when there's simply  too much to do.

NB:  Once the salmon is grilled, you can peel off the skin before browning the flesh.  I left it on and peeled it off while eating.

In A Pickle

 Tender Jackfruit Pickle

 We have never used bought pickles in our house as my Mum was an expert in making a variety of them every year during summer.  We always had a vast selection of pickles, relishes, chutneys and what not to suit every palate.  One of her specialities was the Tender Jackfruit Pickle which was a hit with everyone who tasted it.  Every summer my Mum would start her pickling and gift bottles to her friends and family.  If you are able to get a couple of tender jackfruits, try this recipe and enjoy the result.

The Recipe:

1 medium sized tender jackfruit.  Rub cooking oil lavishly all over your hands and the knife you will be using  to cut the jackfruit.  This will save you a lot of time and effort after wards when you have finished cleaning , coring and cutting the jackfruit into half inch pieces.  Steam in idli cooker for 15 to 20 minutes depending on tenderness of the fruit.  To test insert a metal or wooden skewer into a piece.  When it goes in easily, it is ready.  Keep aside.

Masala:  1/2 tsp jeera; 1 tsp pepper; 1 tsp mustard;  Stir fry in hot pan without oil  for 10 minutes until dry and crisp. .  Cool and grind with 1/2 cup vinegar, 1/2 tsp turmeric powder and 3 tbsp chilli powder to taste.  Keep aside.

Seasoning:  1 tsp mustard; 1 large pod garlic (about 1 handful), minced; 1 large sprig curry leaves; 1/2 cup gingelly oil.  Salt to taste.

Heat oil and add the mustard seeds.  When it spurts, add the curry leaves and stir fry a minute.  Add the garlic and brown on medium flame.  Remove from fire.  When cool, stir in the steamed jackfruit and ground masala and additional vinegar if required.  Add salt to taste.  Store in the refrigerator as it does not last long when stored at room temperature.  Enjoy with rice and dhall or curds rice or eat it by the spoonful like we did as kids.