easterncondiments

MUTTON CHOPS RECIPE

Enjoy these mutton chops prepared with spices and curd.

INGREDIENTS

Chops ½ kg.

Curd 1 ½ cup

Tomatoes 200 gms.

Eastern Garam Masala Powder ½ tsp.

Ginger 75 gms.

Green chili A few

Red chili To taste

Nutmeg A pinch

Coriander powder 2 tsps.

Coriander leaves(chopped) ½ cup

Ghee 3 tbsps.

Salt To taste

METHOD

1.Put chops in pressure cooker with chopped chilies along with tomato, salt, coriander leaves and pressure cook for 5 minutes till half done.

2.Then add ghee(oil) and fry for 10 minutes.

3.Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg in curd and beat it.

4.Mix this in the chops and fry for 3 minutes.

5.Pressure cook for 3-5 minutes.

6.Garnish with coriander leaves and serve hot.

Fish Fry : Using Eastern Chilly Powder

Boneless fish fillets coated with a blend of Indian spices and then deep fried to perfection.

INGREDIENTS

Boneless fish fillets 500 gms.

Eastern Red Chili curry powder ½ tsp.

Ground cumin 1 tsp.

Ground coriander ½ tsp.

Garlic, crushed 3 nos.

Ground anise seeds (fennel) 1 tsp.

Lemon juice 1 tbsp.

Oil For deep-frying

Salt To taste

METHOD

1. Remove skin from fish, rinse and pat dry with

paper towels. Cut into large chunks.

2. Mix together cumin, coriander, ground anise,

chili powder, garlic, lemon juice and salt, blending

to a smooth paste.

3. Spread over fish, cover and refrigerate for an

hour.

4. Half fill a deep pan or Kadhai with oil and heat.

Fry the fish, until golden brown.

5. Drain on paper towels. Serve hot.

How to make Kerala style Chicken Biryani

Chicken Biryani is a classic Indian dish that has several variants. It is prepared with choice ingredients and is served with much pomp. The dish has its most popular version in Hyderabad prepared in the Dum style. Here we will give the recipe of Kerala style Chicken Biryani.

For marinade of Chicken Biryani:
Chicken - 1/2 kg
Yogurt/Curd - 1/2 cup
Coriander leaves - 25 gm
Mint leaves(Pudhina) - 25 gm
Curry leaves - 10 gm
Cumin seeds(Jeerakam) - 1/2 tsp
Coriander seed powder - 1 tsp
Aniseed(Perinjeerakam) powder - 1/2 tsp
Green chillies(chopped) - 25 gm
Garlic - 20 gm
Ginger(chopped) - 2 tsp
Turmeric powder - 1/2 tsp
Lime juice - 1 tsp
Poppy seeds(Khashakhasha) paste - 1 tsp

For rice:
Clarified butter - 1 tbsp
Cinnamon(Karugapatta) - 5 - 6 pieces
Bay leaf(Vazhana/karuga ela) - 1 no
Cardamom(Elakka) seeds - 4 - 5 nos
Curry leaves - 4 - 5 nos
Cloves(Grambu) - 4 - 5 nos
Onion(chopped) - 1 no
Broken rice - 250 gm
Water - 1/2 litre

For Biryani masala:
Clarified butter - 2 tbsp
Cinnamon(Karugapatta) - 5-6 pieces
Bay leaf(Vazhana/Karuga ela) - 1 no
Cloves(Grambu) - 4-5 nos
Cardamom(Elakka)seeds - 4-5 nos
Nutmeg(Jathikka) - 1 no
Onions - 100 gm
Tomato(medium) - 1 no
(cut into 4 pieces)

For garnishing:
Boiled egg - 1 no
Cashews & Raisins(Onakka munthiri) - roasted in ghee

The dish will taste even better with some sides such as Papad, Raita and some Eastern Lemon Pickle from the house of Eastern Curry Powder.

History

We started with just two employees, working out of a small room. All these years later, we have over 40 employees, but our passion and dedication remain strong. Working with us, you will find we still stay true to our roots.

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