A flavourful and aromatic mutton chops Curry with a blend of spices and a hint of tandoori masala creating a symphony of flavours that is sure to tantalize your taste buds.
Ingredients 1
Filling:
180 grams freshly grated coconut
40 grams raisins cut into small pieces
40 grams cashew nuts cut into small pieces
1 teaspoon vanilla essence
2 tablespoons clarified butter/ ghee
100 grams jaggery
Method
Step 1
Heat up the clarified butter in a pan, lightly fry the cashew nuts. Next , add the raisins and lightly fry.
Step 2
Add the grated jaggery and mix well. Once almost melted , add the grated coconut and stir fry on medium flame. Finally, add the vanilla essence. Keep aside.
For the rice paste :
Ingredients
225 grams of rice flour
300 grams of grated cucumber.
( Peel the skin, deseed and then grate , squeeze out the excess water)
2 tablespoons grated jaggery
60 grams of freshly grated coconut
1 teaspoon of cardamom powder
2 tablespoon clarified butter/ ghee
Method
Step 1
Heat up a pan or a vessel with clarified butter. Add the grated cucumber and stir fry on medium flame. Stir fry for at least 2 minutes.
Step 2
Add the grated jaggery and mix well. Once almost melted, add the grated coconut and stir fry. After a minute add the cardamom powder.
Step 3
Incorporate the rice flour into the cooked cucumber mixture. Stir fry for 2 minutes.
Remove and keep aside.
Step 4
Add warm water gradually, till it can form a wet sticky dough.
Preparing the Panmori
Step 1
1 bunch of turmeric leaves
Wash well, dry and cut each leaf into half.
Step 2
With the help of a spoon , spread the paste evenly on the turmeric leaf. Wet the back of the spoon to spread it out evenly.
Step 3
Add the prepared coconut jaggery filling and close and seal the leaf from all sides.
Step 4
Steam for 15 to 20 minutes.
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