sautee Archives - Travels for Taste

I had tasted Achari Chicken a few years ago when we were all at my bosses house in Pune and one of my buddies who is a trained chef made Achari chicken and roti’s for us in a flash ! It tasted so divine!

When I was to fly to India for an unexpected development when my ma-in-law’s health suddenly went downhill and she was due for an open heart surgery on the 7th of Nov, I had to do something to lift hubby’s spirits and comfort food had to be manufactured. A good afternoon nap after a reasonably heavy meal of mutton curry and rice sounded like just the thing.

Fresh Mutton was procured but I didn’t have any puree’s to marinate them in and then a brainwave happened ! I got out my most treasured bottle of mango pickle made by my sister’s mum in law who is an expert with pickles and makes a minimum of 10 varieties every summer, these are then packed and sent all over the world !!

I really didn’t want to use up all the pickle but for a kilo of mutton I just had to , ah well small scarifies for the larger good I say 🙂

Serves :4

Marination Time :overnight + 30 minutes , more if freezing overnight

Cooking Time: 1.5 hours on hob and 30 minutes in pressure cooker

Ingredients:

1 kilo mutton curry pieces
1/2 bottle of mango pickle – about 250 gm of pickle
2 heaped tablespoons of freshly ground ginger garlic paste
1/2 tub of yogurt – 200gm
2 medium sized tomatoes
3 small red onions
4 heaped teaspoons red chilli powder
3 heaped teaspoons turmeric powder
a pinch of asafoetida
2 bay leaves
a small stick of cinnamon
4 heaped teaspoons coriander and cumin mix powder
3 and 1/2 tablespoon oil
4 boiled eggs peeled and sliced into halves.

For the Chilli Marinade:

3 green chillies
Juices of 1 lime
1 large tablespoon oil
1 heaped teaspoon red chilli powder

Method:

Wash the mutton pieces thoroughly and then pour the pickle over them and add the ginger garlic paste and mix well such that each piece coats well in the pickle.
Ideally I would marinate this mutton overnight to really let these flavours seep deep into the fibers of the meat,also as as mutton curry takes longer to cook than lamb it is necessary to ensure that for full maturity of flavours to develop marination must be for over 5 hours.
Cover the meat with a plastic cling film and leave in the refrigerator overnight, do not freeze unless the temperature outside is over 35 deg Celsius as at that temperature if the cooling in the fridge is not good the meat may go bad. If freezing the mutton allow at least 4 hours to totally defrost by first moving from freezer to fridge and then keeping it outside.
Pour the yogurt over the marinated meat and mix well,leave aside for 20 minutes
Just when you are ready to cook the mutton peel and roughly chop red onions into chunks and also made big pieces of the tomatoes and puree them in the food processor.
In a large vessel heat the oil and add a pinch of asafoetida, sautee the bay leaves and the cinnamon stick for about 30 seconds on a medium flame.
Then add the red onion and tomato puree , sautee in the oil ,stirring well and let it simmer on a low flame with 1 cup of water.
Add red chilli powder,turmeric powder, coriander and cumin mix powder.
Let this cook for about 10 -12 minutes.
Now add the marinated mutton and add enough water to make a good amount of gravy , if you are going to use the pressure cooker then add a little extra.
Cook on a medium flame for about 1 and a half hour , in a pressure cook give it 8 whistles.
Mutton pieces have a lot of fat attached on the sides which also adds to the oil used for cooking hence I have used less oil.I am unable to eat the overtly oily curry which leave a huge layer of oil on the top if allowed to stand.
Now for the spicy dip, slit the green or red chillies lengthwise and dip into the oil and red chilli powder mix and add the juice of one lime.
When the curry is cooked serve hot on a bed of steaming hot rice with half a boiled egg.For extra flavour bite into the fiery red chilli with the lime-chilli mix.It’s not for the faint hearted though, but if you really do manage to relish the aftertaste of hot chilli you can safely say that you can now eat any fiery dish without breaking a sweat or getting the runs, a sort of baptism by fire food ritual!! One only for only for the brave souls!This powerful blast of heat on the tongue will see your forehead dotted with beads of sweat.Truly a labour of love.

The resulting mutton curry is rich in flavour and served hot with fluffy Jeera rice it is such a satisfying and comforting meal. But the best bit is when you leave the balance of this curry overnight , the next day the taste is so much better I’d almost choose left over curry over the fresh 😉

Highly recommend serving this curry with a cooling curd side dish – half a cup of yogurt mixed with with sliced red onions and cucumbers ,seasoned with a pinch of salt , half a spoon of sugar and 1 heaped teaspoon of toasted cumin powder ,garnished with some freshly chopped coriander leaves.I’d wash down the meal with butter milk or a good glass or two of a full bodied red wine .

Valache Birdhe is an extremely popular bean gravy and has helped soothe many aching hearts and settle ruffled feathers after long gruelling work days.I managed to procure a few packets of these beautiful field beans with brown skin after a lot of searching!Hubs goes completely mental at the mere mention of this dish and insisted on me uploading the recipe and help all the other hungry hubbies out there..ahem ..so without further ado ladies and gents I present to you yummyscrummy recipe.

This is a typical C.K.P way of making a rather traditional legume curry. Vaal or kadve vaal (kadve meaning bitter in Marathi) are generically referred to as Field Beans in English.

Serves: 2

Preparation Time: 20 mins. Soaking and Sprouting: Depends on the climate, longer in winter about 2-3 days.

Serves:2 as a main course served with boiled rice or Indian bread – chapatti and a bhaji (sabzee/sabji) as an accompaniment

Ingredients:

Vaal – one and half cupful – soaked, sprouted and skin removed – takes a few days
Garlic Cloves – 3- 4 with skin
Asafoetida a tiny pinch
Red onion – one small finely chopped for the pan
Dried Kokum – 2-3 or tamrind paste 1tsp or dried tamrind soaked in water -remove the pips and use the gooey thick bits
1/2 tsp Jaggery
Mustard Seeds -1 tiny pinch
Cumin/Jeera- 1 small pinch
Oil – 1 and 1/2 large tbsp
Red Chilli Powder -1 tsp
Turmeric powder -1/2 tsp
Coriander powder -1 tsp
Cumin powder – 1 tsp
Fresh Coriander finely chopped to garnish – half of bunch
3-4 heaped tbsp grated coconut paste made by running through a mixer fresh grated coconut or frozen coconut with 1 green chilli and 1 clove of garlic.My mum prefers to also add 1/2 a finely chopped red onion which has been tossed on a pan with the coconut and green chilli – must admit it lends a toasty warmth to the gravy but I skip this step simply because the I compensate for it by using the onion in the pan!
Salt as per taste

Method:

Soak the Vaal overnight, change the water in the morning and by evening if they appear puffed then wrap them in a damp cloth and set aside in a vessel with a lid to create an environment warm enough to allow them to sprout
Remove sprouted vaal into a bowl and pour like warm water on them,stir with your palms to loosen the skin and many will float to the top,decant the water and remove all the rest of the skins and discard .
Heat the oil in a saucepan and dust some asafoetida and throw in the mustard and cumin.
When the cumin seeds begin to pop, throw in the garlic with their skin on and smashed to flatten them and as they turn colour and release their aroma,add he chopped onion.
When the onion turns a delicate pink add turmeric powder,red chilli powder and then add the vaal/field beans.
Now add the turmeric,red chilli,coriander and cumin powders and quickly stir in enough water to cover the beans.
On a low flame cook with lid.
When the vaal is almost done,add the jaggery,coconut paste and the tamarind paste or the water from the dried tamarind which has been soaked or dried kokum soaked in water and when the vaal are done add salt and garnish with finely chopped coriander.
The logic of adding salt towards the very end is so that it does not interfere with the rest of the spices as they pack a punch into the beans while they cook and also salt can hasten the cook time for the vaal which is not ideal as the full strength of all the flavours steeping into the curry will not happen.

I do know this process sounds rather cumbersome and complex but believe you me its easy peasy and the main labour is only getting rid of the skins.

Do leave me a comment of you make this dish and also any variations to the recipe that you may have heard of, any anecdotes,happy memories are always welcome.

Bon Appe’tit !

P.S: coming soon a Vaal Pilaf recipe that’s another firm family fav!