Grand Maa’s Mutton Ball Curry – Chef Swarup Chaterjee

         

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Grand maa's mutton ball curry with yellow rice-

Grand Maa’s Mutton Ball Curry

 

3 Portions

 

Ingredients:-

 

For gravy-

 

300 gm onions chopped

2 tea spoon ginger garlic paste

300 gm tomatoes puréed or chopped finely

1 tea spoon coriander leaves chopped finely for garnishing

½ tea spoon curry leaves

1 ½ tea spoon red chilli powder

2 gm turmeric powder

½ tea spoon coriander powder

100 ml coconut milk

½ tea spoon garam masala

To taste salt

2 table spoon refined oil

 

For Mutton mince balls –

 

250 gm minced mutton

1 gm garam masala powder

2 nos green chillies chopped

1 tea spoon coriander leaves chopped finely

To taste salt

2 gm turmeric powder

1 nos milk bread slice

25 ml milk

 

For Yellow coconut rice –

 

400 ml coconut milk mixed with water

200 gm basmati rice

2 gm turmeric powder

½ gm saffron strands

To taste salt

30 gm ghee

2 nos cloves

2 nos green cardamom

1 stick cinnamon

 

Method:-

 

Mutton mince balls-

 

Heat oil and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and sauté for some time.

 

Now add the chili powder, coriander powder, garam masala powder, turmeric powder and coconut, and saute for a few minutes till the oil separates from the mixture.

 

Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

 

Dip the milk bread in milk and keep aside.

 

Meanwhile mix the garam masala powder, salt, chopped green chillies, turmeric powder, dipped milk bread and coriander leaves with the mince and form into small balls.

 

When the curry is simmering, drop in the mince balls.

 

Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Add coconut milk and take out from heat.

 

Yellow coconut rice –

 

Heat ghee in a rice cooker and sauté the spices for a few minutes. Add the washed rice, salt, turmeric and coconut milk and cook till the rice is done.

 

 

Sous Chef – Swarup Chaterjee of Jhaal Farezi.

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About Chef

He was born in Kolkata, the city of joy. Along with culinary art knowledge, he also specializes in classical singing from Patiala gharana & kirana gharana; He loves to make clay sculptures of idol and other figures at his leisure with also love for painting. He did his schooling from Ramakrishna Mission, Narendrapur, and thereafter completed his 3 yrs Diploma in Hotel Management, Catering & Applied Nutrition from Durgapur Society of Management Science (DSMS) in the year 2004. He started his professional career in Hotel Fariyaz, Mumbai as a Commis. Then shifted his career as KOT at The New Kenilworth Hotel, Kolkata and gradually been promoted to Sr. Chef- De-Partie in due course of time. He then joined The Jhaal Farezi, Fine Dining restaurant cum Café of Ambuja Neotia as Junior Sous Chef. He specializes in innovative Anglo Indian recipes, Western food and street food of Kolkata. His food article featured in Femina Prisma,London along with all leading media in Kolkata.


Chef Swarup Chatterjee
Jr. Sous Chef

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

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