Sharing Recipes

As mentioned in the earlier post, I thought I would share three recipes that I have made for the family in these few weeks. (Yes, another wannabe food blog post)

These were fairly simple and came out tasting very decent, so sharing for sisters who would like to add some South Indian vegetarian dishes into their menus. And nice recipes are meant for sharing, aren't they?

Baby potatoes masala

Vathal kuzhambu/Vathal curry

For a long time, I have always wanted to try cooking dishes with these two vegetables - baby potatoes and turkey berry (Vathal in Tamil).

And so, I made these on two different days and they did not disappoint, Alhamdhulilah. AZ loves potatoes masala.  In our family, besides the both of us, Mum is the other vegetarian food lover.
Brother and Dad will usually prefer that we have meat dishes to compliment.

Rasam is a must with potatoes masala for us, and we added chicken masala. And with the Vathal Curry, we actually had fish fry which made a nice combination with rice.

Vathal Curry
Coriander powder - 1tsp
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Tumeric powder - 1- tsp
3 Cloves of garlic
Tamarind juice
mustard seeds
6 Small onions
Fresh turkey berries
Salt to taste

Mum always says small onions make dishes like these tastier, so I added this that day into the vathal curry. You could also add sundried turkey berries (more commonly) than fresh ones. Since Father had bought some of the fresh ones, we used them.

I could have been a little more generous with the tamarind juice as the gravy turned out a lil too thick. Other than that, it was a tangy dish and something I will definitely try again, In-Shaa-Allah.

Baby Potatoes Masala
Baby potatoes - slightly roasted
Mustard seeds
Curry leaves
2 Onions
Tumeric Powder - 1tsp
Chilli powder - 1 tsp

Mum helped to slice these vegetables for me and realised it would have been nice to have left the baby potatoes as a whole. Next time, In-Shaa-Allah.

And now coming to the main dish I have been wanting to share. During the first week of Mum's post-surgery recovery period, AZ suggested that giving her mutton leg soup, to ease her recovery process.

This dish is one which I would have thought takes up a lot of time and efforts and, is something which I would have never thought of experimenting with. But Mum gave me the confidence to give it a shot as she gave me instructioms from where she was seated.

And with Allah's mercy, the dish was lovely. I made it twice withion a span of two weeks. On both times, I did not take shots of the dish (only because I was too drained after all the household chores in those weeks).

I am not comfortable posting someone else's hard work as an image on my blog - even for example.
Will post an image if we make this at home again, In-Shaa-Allah.

Mutton Leg Soup
1/2 kg of mutton leg pieces
3 spoons of coriander powder
1 spoon of cumin powder
5 tbsps of ginger garlic paste
Spices - cardamon, star anises, cloves, cinnamon
Cashew and almond paste
2 big tomatoes and a combination of big and small onions.
Salt to taste and water as necessary.

Saute the necessary spices and meat pieces in oil and mix all other ingredients and bring to a boil.
Simmer and leave on the stove for 3 hours.

Garnish  with coriander and mint leaves.

In-Shaa-Allah, if your family is craving for tasty soup in Ramadan, do try this dish, In-Shaa-Allah.
And when you decide to, please keep my family and me in your duas.

Jazak Allahu Khair.