After a long time, I found myself wondering about the Sunday lunch. I think its been some weeks that I indulged myself in this activity. I find myself getting all excited by Friday evening, ask hubby some 10 times on what he wants. He normally says as you wish, but also it depends on how the kids treat us. Sundays are normally hectic as we don’t have any nanny coming that day and we are left the whole day to enjoy them. But since they are their usual charming self and as expected they become too naughty to handle. Being a Sunday, I decided to prepare poori with pesarapappu kura. I guess with our recent fancy to appam, poori has taken a back seat. And I find myself preparing Pooris after few weeks. But imagine having breakfast at bunch time. So I was wondering when I will get the lunch done on the way. Also hubby dear asked for Ragi Mudda or Sangati, though he normally likes it along with Mutton Pulusu, he wanted me to prepare something in gojju.
All this had me thinking on the many cookbooks on hand and delightful visits to them. I love glancing through each page and wondering how it will be, to be preparing from them. Thoughts of these led me to the pile of books that I have recently unearthed. On my way to and fro to the kitchen, I would gingerly glance at them and feel happy. I wish I could pick up something from that. Not my last glance through few led me know that there aren’t any gojju recipe that I can try off hand. Still it was joy seeing them on the table top. Konda was happily playing them. She loves going through these books. Many times, when I end up with way too many pictures and left confused, I call her to pick the best. She will ask me to line them in thumbnails and she will select from there. At times, thinking she isn’t around, would ask Athamma. No sooner I do, she will come running and say I will pick I will select. I am done, if by some misfortune, I happen to finalised on Athamma’s choice. Konda will grumble that her’s is not finalised.
Recently I happened to fish out Amma’s dairy and other books of mine. So imagine my surprise and merry when I glanced through my mother’s hand written book and saw few more recipes going by the name Paneer Butter Masala. This dairy was something we kept during my college days. She had mostly written in telugu. After I realised that she had written in telugu, I asked her to write in English so that I can read. Unfortunate it is, but I can’t read my own language. If its something that I have to learn, it is one day learn to read my language. I have written few in english. For the recipes in telugu, I have written the name so that I could always ask hubby to read out. I completely forgot that Amma didn’t take this dairy with her to Calcutta. It was wonderful glancing through those pages. It was Dad’s dairy and I saw his beautiful hand written scripts in many pages, that I had preserved. For a doctor, or even otherwise. he writes beautifully. All my life I have strived hard to imitate him in all aspects. My painful moments have been, when I thought my hand writing is not as beautiful as his. And my most happiest moments have been, when few kind friends appreciated that mine was good too. I know they were kind! Amma’s hand writing will look like a baby’s and Dad’s look more artistic and aristocratic, more defining like the Leo that he is. He has always been a leader and a great mentor to many. I know I have still so much to learn from them.
Well, coming back to the dairy. Amma had written all her tried and tested and loved recipes in that dairy. So its obvious that, it had many delicious recipes noted down. So I am excited to prepare from that book. But today’s dishes aren’t from there. Ragi Mudda is a classic dish to go with non-veg. So I planned for a Mutton Gojju and Menthiayakku Pappu. I finally explained hubby dear on how Methi leaves look and he was happy to note he has seen it enough to know to get it.
Mutton – 500 gms
Onions – 2 big
Tomatoes – 2 medium
Ginger Garlic paste – 1 tsp
Mutton Masala – 1 & 1/2 tsp
Turmeric powder a pinch
Salt to taste
Mint leaves – few
Coriander leaves – few
Water – 2 cups
Clean and cut mutton to required size. Cook it in a pressure cooker along with a pinch of salt, turmeric and 1/2 ginger garlic paste with 2 cups of water. Put it on for 4 whistles or till the meat gets cooked.
Chop onions into julienne and tomatoes to fine pieces. Heat a pan or a kadai with Oil. Sauté the onions till its really brown. Then add ginger garlic paste, cook for 2 mins till its brown.
Add the tomatoes and the meat masala. Cook till the tomatoes are soft. Then drain the water from the meat and add just the cooked mutton pieces. Add the pint leaves and cook on high flame for 5 mins.
Finally add the water and cook on high flame till the water has evaporated. The gravy should thicken and the meat should be nicely coated. Garnish with coriander leaves.
Though hubby quite wanted a more gojju type, this came little more dry than expected. Blame it on Hara, who came running at that exact moment for me to get distracted. But hubby dear said the taste was good to go along with Ragi Mudda
Will be back tomorrow with Menthi Dal.