Mutton Kolhapuri

Long back, Bombay Times used to carry a series where they featured family recipes from various regions. One article featured a recipe for Chicken Kolhapuri and I had cut the recipe out and clipped it to my diary to be tried sometime. I tried that recipe once and we all loved it. But I lost that paper clipping and could not redo that recipe. Years later, I got this recipe for Chicken Kolhapuri from either the TV or the net and seemed similar to the one  I had tried. In case this recipe is from your blog / site do let me know so I can acknowledge it here. This time round, I substituted the chicken with mutton to make Mutton Kolhapuri and it turned out really well. In fact, the leftover Mutton Kolhapuri tasted better the next day, so it might be an idea to prepare it a day in advance since the taste of the meat and masala would mingle very well by the time it has to be served.

As the name suggests, this dish is from Kolhapur a city situated in the southwest in Maharashtra State. And all Kolhapuri dishes are known to be fiery hot and spicy. This goes for my recipe of Kolhapuri Mutton as well. If you need to tone down the fieriness a bit, reduce the quantity of black peppercorns and red chilli powder. Another alternative is to use Kashmiri chilli powder to get the color without the heat.

Ingredients

Mutton - 500gms

Onions - 2 large

Bay Leaf - 2

Turmeric pwd - 1tsp

Red chilli pwd - 2tbsp

Tomato - 1 large

Coriander stalk and leaves - a handful

Salt to taste

Oil - 6 tbsp

for paste

Onion - 1 medium

Ginger - 3 inch

Garlic - 8 to 10

whole spices / khada masala

Copra - 2tbsp

Coriander seeds - 1.5tbsp

Cumin seeds - 3/4th tsp

Cloves - 1tsp

Cinnamon - 2 pieces of 2inch each

Black Pepper - 1tsp

Shah jeera - 3/4th tsp

Sesame seeds - 3/4th tsp

Mace - 2 pcs

Nutmeg - 1/4th

Green Cardamom - 2

Black Cardamom - 2

Khus khus - 1tbsp

Star Anise - 1 small

Saunf - 1tsp

Wash and clean the mutton and squeeze out as much water as possible. Apply some salt, turmeric powder and 1tbsp red chilli powder and keep in frig for an hour.

Grind the onion, ginger and garlic listed under "for paste", without any water. Heat a pan, add 1 tablespoon oil and sauté this paste till the rawness has gone and the mix comes together. It will take about 8 to 10 minutes.
 

Dry roast each and every spice listed under "whole spices / khada masala" on low heat. Roast the copra separately, the same with khus khus, saunf and sesame seeds. The rest of the spices can be done together. Let it cool and dry grind it.

 

Finely chop the 2 onions and tomatoes and keep aside. Heat a cooker with about 5 tablespoon oil and add the bay leaves in when hot. After a few seconds add the chopped onions and sauté till light golden. Add the sautéed onion-ginger-garlic paste and mix well. Add the marinated mutton and sauté till the meat has firmed up and has changed color slightly. Add 1.5tbsp roasted and ground spice / masala mix and remaining red chilli powder and sauté for a few minutes. Add the tomatoes and salt (if needed) and stir and add 2 cups water and mix well. Let this come to a boil, add the coriander stalks and then close lid and give 2 whistles. Once the pressure is released, open lid and check for salt and spice.

Put the cooker on heat and add some more of the spice mix if needed. The gravy should in between watery and thick and add water if necessary. Give it a boil on high heat and top with coriander leaves. Take off the heat and keep covered till ready to serve.

 

Batatacha Kaap / Kaapti

Years and years ago we kids from out building found different ways to keep ourselves entertained during school vacations. We were about 5 girls with a max age difference of 3 years among us, the youngest being me. During one of those vacations, we agreed on the idea that each one of us would cook one dish in the presence of the others. The dish would be an easy to cook recipe and something which the others may not have had earlier or rarely had. Of the 5 of us, I did not have to demonstrate since I was considered a kachaa limbu. I now suspect, kachaa was applied more to my mental aspect; physically I was anyway small made (Then!). One of our friends, N made a Batata Kaap / Batata Kaapti, it can be described as sliced potato fritters, and it was completely new to us. And from then on, I have loved the Batatacha Kaap / Kaapti after long we revisited it again last night.

The best thing about this is that I don't remember what anyone else did with the exception of N and her yummy Batata Kaap. Growing up, my sister and I did not really do much in the kitchen unless we were searching the dabbas for biscuits or chivdas. Mom being a stay at home mother meant we got hot and yummy food without doing anything. It sounds so mean of us now, but even now mom does it happily when visiting. And that's another topic completely, but this was to say that I don't know if my sister did anything for that cook and show session, actually did any of the others?

And now, back to the Batatacha Kaap, it is a simple dish that can bring that extra zing to a usual, boring meal. Kaap can also be an alternative to the Batatachi bhaji, if you ignore that extra oil needed. But potato in any form is always yum, right? and today it is Batata Kaap.

Batata Kaap cooking away

Ingredients
Potato / Batata - 2, medium sized
Red chilli pwd - 1tsp
Turmeric pwd - 1/2tsp
Asafoetida / Hing - couple of pinches
Wheat Flour - 3 tbsp
Oil 2 to 3 tbsp
Salt as per taste

Slice the batata / potatoes by hand and put it in water. Slices should be slightly thick because really thin slices will make the kaap crisp. Mix the wheat flour, salt, red chilli powder, turmeric powder and asafoetida well. Drain the potato slices and wipe dry with a towel. Coat the slices well in the wheat flour mix. Leave it in that mix for a few minutes so that any moisture from the potato is coated with the flour mix.

Heat the oil in a flat pan, lower the heat to low and spread the potato slices on it. Keep space in between the slices so the potato cooks well. Flip each one over after a few minutes and cook. Ensure the slices are cooked through by pricking it to check. Flip over again to get a slightly crisp outer. Once done take it out on a serving platter.