Spicy Madras Mutton Sukha (dry)

Facts About Mutton..

Mutton is a common red meat, which is not only delicious in biryani, kurma and kebab but also has a high nutritional value and is a good source of easily absorbed zinc and iron.

It has unsaturated fat, which is good for our body and Palmitoleic acid, a 16-carbon monounsaturated fatty acid that possesses strong antimicrobial properties. My mommy always insists that taking them at least once a week would strengthen our bones and infact the whole body.

Mutton enables tissue repair, formation of red blood cells and a healthy immune system. Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions. Lamb is also nature's best source for an amino acid called carnitine, which is needed to generate energy from fatty acids.

Trace elements such as copper, manganese, and selenium are also found in this meat, and it contains a rich supply of high quality protein.

The diet conscious ones need not worry about putting extra pounds, as these days there are low fat Lamb too!

Ready to Cook..

As the name suggests, this is one of our traditional dish made from fresh mutton. Think of the name, my mouth starts watering! Learnt this recipe from Udaya akka (my mama's wife), who is one of the best cooks in our family. Though everyone compliments my Mutton Sukha, but i really feel this is not the best like how akka makes. I know...only practice makes one perfect!

You Need:

Boneless Mutton: 250g (chopped into tiny pieces)

Onion & Tomato finely chopped

Ginger (as desired), Garlic (4-5 cloves), 3 green chilies, 3 tsp Cumin Seeds and 2 tsp fennel seeds: Grounded into a paste

Turmeric powder, pepper powder (3 tsp), garam masala (1 tsp) and salt to taste

Cashew nuts: 8-10

Curry leaves: Handful

Method:

1. Pressure cook the mutton along with turmeric powder, chopped onion, chopped tomato, grounded paste, 1 tsp garam masala and sufficient water (for the mutton to be cooked)

2. Close the cooker lid and allow it to cook for 6 – 8 whistles (depending upon the mutton texture) and keep aside

3. Now take a non-stick pan, heat 4 tsp oil in it. (keep the pan in simmer till the end of the process)

4. Now pick only the mutton pieces from the cooker (keep the stock aside), put the pieces into the pan and keep tossing

5. Now add 3-4 tsp (or as desired) freshly ground black pepper powder, salt and 3 tsp stock from the cooker, and allow it to cook for 3 minutes

6. At the end of the 3rd minute, again add another 3 tsp of stock and keep tossing. (Repeat this 3 times, after every 3 minutes)

7. Now add the curry leaves and cashew nuts, and keep tossing for another 10 minutes or until the mutton pieces become very dry after absorbing all the poured stock. (Total cooking time in pan will be 20-25 minutes)

Serve with plain rice, roti or as a snack (tastes best with rasam rice).

This tastes just as good even after a week (refrigerated).

Madras Filter Coffee/Degree Kaapee

"Madras Filter Coffee" also known as "Degree Kaapee" is made from first decoction.

Most of the Madrasis are coffee lovers, each day is started only with the cup of a filter coffee. The aroma of traditional-authentic "Madras Filter Coffee" is magical and will take you to the heaven!

My akka is an avid coffee lover who would never compromise her first cup of coffee for anything, and believes that her day is incomplete without coffee. For many people like my akka coffee means everything for them and feel time is no barrier for having it.

The traditional Degree Kaapee is brewed using a metal coffee filter that has two containers, the upper container with perforated bottom and lower container to hold the decoction.

Serve: 2 cups

All you need is:

1. Filter Coffee powder - 3 tbsp

2. Water - 3/4 cup

3. Milk - 1 - 1/2 cup

4. Sugar - as desired

How to make it?
1.Add the coffee powder to the upper container

2.Boil water and pour it slowly on top of coffee powder in the upper container till it is 3/4th

3.Allow decoction to drip in lower conatiner (a slow process

that would take around 20 to 30 mins, then allow it to cool down to room temperature)

4.Boil milk and Mix 1/3 cup of dripped coffee decoction with 2/3 cup of boiled milk and sugar as desired

5.The mixed coffee is traditionally served in stainless steel tumbler and cup called the dabarah set

6.Now, pour coffee back and forth between the dabarah and the tumbler in arc-like motion to make the froth

7.Once the required froth is formed, Serve hot and enjoy each sip

Points to remember:
1. Preparing decoction is a technique which is perfected only by practice

2. Vivekanandha/Narasus coffee powder are good choices for the original taste

3. customise your coffee powder by choosing the right proportion (i like my Filter Coffee powder to be in the proportion 70% coffee + 30% chicory...coz i don't like much caffeine)

4. Do not boil after mixing, or reheat the coffee (as the aroma and taste will be lost when reheated)

Know About Madras...

The History...

Chennai, formerly known as Madras, is the capital of the state TamilNadu and is India's fourth largest city. It is located on the Coromandel Coast of the Bay of Bengal. With an estimated population of 7.60 million (2006), the 400-year-old city is the 36th largest metropolitan area in the world. Chennai was the site chosen by the British East India Company for a permanent settlement in 1639. It is also a highly political city, as can be seen from the many gradiose memorials to politicians that line Marina Beach.

Madras boasts of a long history from the English, through the British Raj to its evolution in the late 20th century as a services and manufacturing hub for India. Also, the pre-city area of Chennai has a long history within the records of South Indian Empires. The city of  Madras, which is derived from Madraspatnam, has now been renamed as Chennai. There  are  different  versions about the name of  this  once  sleepy  coastal  village.  When the British landed here in 1639  A.D. it was said to be part  of the  empire of the Raja of Chandragiri. The  British named it Chennapattinam,  after they acquired it from Chennappa Nayakar. Gradually, it became Chennai.

The  British are said to have built Fort Saint George, the present seat of power, in 1640. It was named after the patron saint of England. The Vestiges of Old Chennai infer that the original village of Madraspatnam lay north of the proximate to Chennapattinam. In course of time and with rapid growth, the two virtually became one. It is also inferred that the English preferred the name Madraspatnam, while Indians chose Chennapattinam.

School of Industrial Art was started  in 1850, Civil Engineering College in 1834 and Madras Medical College in 1835,etc. The Madras University was started in September 1857. The Chennai High Court was created in June 1862. The Railway Company in Chennai was formed  in July  1845. The first construction work began on 9th June 1853 and  in  1858, South Indian Railway was formed having Chennai as the Railway Headquarters. Lord  Hobart who was the Governor from 1872 to 1875 initiated Chennai Harbour project.

Fairs & Festivities...

Fairs and festivals are held in different parts of the city throughout the year. The festivals associated with Hindu temple are more than 500 in a year. Apart from the traditional fairs and festivals, modern fairs such as exhibitions and national festivals like Independence day and Republic day are  celebrated in the city.

Following are some of the important festivals celebrated in the city;

The Brahmotsavam (including the Arupathumoovar festival) of Kapaleeswarar temple located in Mylapore is celebrated in the Tamil month of Panguni March-April)  and it lasts for ten days. A big fair is held near the temple. The floating festival held in January-February in Mylapore is also very popular.

Of all the festivals celebrated in the Parthasarathy temple in Triplicane, the most important is the Vaikunta Ekadari observed (December-January).

The Brahmothsavam in the month of Chithirai is celebrated for ten days. The car festivals falls on the seventh days and is attended by more than 50000 devotees..The Kirthigai (Karthigai asterism) day every month is a day of festival in the Vada Palani Andavar temple in Kodambakkam.

The annual festivals are Kanda Sashti in Ayppasi month and Uthiram in Panguni month. The floating festivals during the Panguni Uthiram is also well attended.

The Kandaswami temple in Sowcarpet celebrate twenty festivals in a year.

The Kaligaambal Temple in Parrys and Angalaparameshwari Temple in Choolai, are ever celebrated by numerous deevotees for its power and miracles.

The Jathirai festival in Adhi Mottaiamman temple attracts a large number of crowds..Some important festivals celebrated by the Siva-Vishnu temples throughout the city are Navarathri, Sivarathri, Vaikunta Ekadasi and Sri Ram Navami.

The Muslim festivals also attract crowds and give rise to fairs in the city. Easter, Christmas and the New year are  marked by impressive festivities in the  churches in the city like St.Thomas and the Cathedral Church in Santhome.

Apart from the religious festivals, the Chennai Sangamam that happens during the first week of every new year, attract huge crowd and creats a good, healthy mood in the city.

The trade fair (sutrulla porutkatchi) conducted by the Tourism ministry every year in the Island Ground for around 3 months, is another notable event!

As a kid i use to look forward for the Brahmotsavam of Kapaleeswarar temple, Navarathri, Sivarathri and the Trade fair, for the joy and fun i use to have with my sisters...now being away from the city, all those make me nostalgic!

(Photo Courtesy: The Hindu & Wikimedia)