Thursday, December 31, 2015


Fish biryani

                   Fish Biryani is a popular and traditional Indian dish which is very delicious and nutritious too. Biryani is an all-time favorite and a heavenly dish, which can be cooked in many variations. The blending of rice with our favorite masala makes this dish very special. Chicken biryani, Mutton biriyani, Prawns/shrimp biryani, Egg biriyani, Fish biriyani are some variations in biriyani. No party or celebrations are imagined without this delicious and rich biriyani.
                   Fish biriyani is an excellent dish with fish and an amazing rich nutritious dish for all seafood lovers. Fish is marinated, shallow fried, and mixed with the masala gravy, then blended with the cooked rice which gives an aromatic flavor and it tastes simply superb. So, foodies, let's see how to make delicious, yummy, tasty, perfect fish biriyani. Here is the recipe....Do try and kindly drop your valuable feedback.
You might also like..Mutton dum biriyani
                                 Fish fry
                                Chicken dum biriyani
                                              Prawns / shrimps / chemmeen biriyani
                               Hyderabadi chicken biriyani
                              Duck biriyani




for fish marination

Fish                              - Kingfish, 6 pieces
Chili powder                - 3 tbsp
Turmeric powder         - 1 tbsp
Coriander powder       - 3 tbsp
Vinegar / lemon juice  - 1 tbsp 

for the biriyani masala

Onion                           -  4 nos,  sliced
Tomato                        -  2 nos, sliced
Green chili                  -  5 nos
Ginger garlic paste    - 2 tbsp
Pepper powder          -  1 tsp
Garam masala           - 1 tsp
Curd                          - 4 tbsp
Coriander leaves  
Mint leaves

for the rice

Biriyani rice( short grain rice is more preferred)  - 3 cups
Cinnamon                      - 4 nos
Cardamom                    - 5 nos
Cloves                            - 4 nos
Lemon juice                  - 1 tsp
Ghee                             - 2 tbsp                          
Curry leaves

for garnishing and layering

Chopped coriander
Fried onions
Cashews and raisins
Garam masala powder


  • Clean and marinate the fish with the above all ingredients and keep it aside for half an hour.
  • Heat oil in a pan and shallow fry both sides of the marinated fish. Do not over fry the fish, as it will break while mixing with the masala.
  • When done keep it aside.
  • Meanwhile, you can cook the rice. So heat a vessel and add ghee. Add the cleaned, drained rice along with the raw spices to it and fry the rice in a low flame for 5 minutes. When done, add  6 cups of boiled water(double the amount of rice).  Add some curry leaves and required salt.When it starts boiling, add lemon juice and close the lid. When the water is completely dried, keep the lid open and do not stir the rice when hot or immediately. Let it cool.
  • Now we need to prepare the masala for biriyani. Heat a pan and add oil( can use the same oil we fried the fish). Add sliced onion, green chili, ginger garlic paste and saute well till the onion turns translucent. Then add chopped tomatoes and pepper powder. Cook well, until a thick gravy consistency. Add the curd, garam masala powder, and chopped coriander leaves. Mix well. Now add the shallow fried fish and cook for a while on a low flame. Mix very gently.
  • Next is to blend the rice and masala.  So take a greased vessel,  spread some cooked rice,  then spread chopped coriander leaves and drops of ghee, a pinch garam masala powder, fried onions and then the fish with masala.  Again layer the rice and repeat the same process. 
  • Finally, garnish with coriander leaves and spread some melted ghee evenly.
  • Close the lid tightly.
  • Allow it to cook on very low flame for 10 mins.
  • While serving garnish with fried cashews, raisins, and fried onion.
  • Serve with raita or mango chutney and salad.
  • Delicious fish biriyani ready.

Wednesday, December 30, 2015


                      Panna cotta is one of the traditional Italian  desserts of thick  sweetened cream with Gelatin or china grass (agar- agar) and then molded  . Pannacotta means cooked cream in Italian language. The cream will be flavored with rum, coffee, vanilla or any such flavorings. Mainly it is garnished with  chocolate sauce or strawberry sauce or any other. Pannacotta with chocolate sauce results in a yummy creamy dessert that goes well after meals. . This is a perfect dessert for entertaining kids as they are chocolate lovers. Here is the easy and simple recipe for Panna cotta  with chocolate sauce or simply Panna cotta recipe...Lets see how to make Italian dessert recipes /easy Italian desserts recipe for kids / Panna cotta / simple dessert recipe. Enjoyy!!!!!!!!

You might also like Strawberry Pannacotta

INGREDIENTS ( servings - 4 small cups)

for pannacotta

Milk                                  - 1 cup
Heavy Whipping cream   -  1 cup
Agar - agar                      - 4 gm(can use gelatin instead)
Sugar                               - 6 tbsp ( can add more or less)
Vanilla essence                - 1 tsp
Sweetened condensed milk- 3 tbsp (optional)

for chocolate sauce

Cocoa powder                  - 6 tsp
Milk                                  - 2 tbsp
Sugar ( if cocoa powder is unsweetened) -4 tbsp
Coconut oil                       - 2 tbsp


  • Add milk , whipping cream, condensed milk and sugar in a vessel and combine well.
  • Now turn on the flame to medium and heat it until the sugar dissolves and the mixture is just about to start boiling. Heat for another few minutes in a very low flame, mixing constantly and turn off the flame. Do not ever boil it or heat it for long time , but should be heated and mixed up well. 
  • Now strain it to a bowl , add vanilla essence and set aside.
  • Mean while prepare china grass by Soaking it in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid .
  • Pour it using strainer to the prepared mixture and combine very well.
  • Pour it to glass cups or any molds.
  • Refrigerate until the panna cotta sets.  Keep at least for 2 hours.
  • Once  the panna cotta sets, the next step is to prepare chocolate sauce.
  • Grind together all those ingredients given above in a grinder to a smooth thick paste.
  • Transfer it to a bowl and mix well. Chocolate sauce is ready.
  • Gently flip the prepared pannacotta to a plate and Pour the chocolate sauce over the pannacotta and serve immediately.



                               Biscuits are my kids all time favorite tea snack. I used to do experiments with biscuits as there are numerous lovely yummy desserts using biscuits. Today i am sharing for you,  kids favorite chocolate rolls -  a sweet lovely rolls using powdered biscuits and coconut.  Here am using oreo biscuit for the chovolaty texture. This chocolate Swiss roll recipe is a no oven recipe too. Moreover this roll ccke can be prepared by kids itself without any mess. A very easy, quick and delicious chocolate roll, with very few ingredients. Do try and enjoy with your kids.!!! 

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Chocolate roll cake Swiss roll Christmas recipes christmas roll cake sweets kids recipes fireless cooking no fire recipes no oven chocolate rolls


Digestive biscuits - 8 nos, powdered
Oreo biscuits  - 8 nos, powdered
( or u can use any one type of this biscuits with 3 tbsp cocoa powder and if  you are using Oreo biscuits alone, then no need of cocoa powder)
Milk   - 2 tbsp ( for making dough only)
Sugar  - 2 tsp ( powdered)
Desiccated coconut -  half a cup or one cup
Softened butter  - 1 tsp


Here is the video 

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  • Grind the biscuits together into fine powders and mix them well. 
  • To this, add milk drop by drop to make a smooth dough. Do not pour the whole milk at a time. Only few tbsp is needed for the dough.
  • Make a smooth dough and set aside.
  • Now make the coconut mixture. Take desiccated coconut in a bowl.
  • To this add sugar ( can add more or less ) , melted butter and mix wel.  You will get a sticky texture by adding 2 tsp of milk. So the filling is ready.
  • Now keep the biscuit dough on a silver foil and roll it gently with a rolling pin  or can do with your hands.
  • Spread the coconut mixture and roll the biscuit sheet slowly. 
  • Shape it like a long bar and cover it  tightly with the foil. 
  • Freeze it for 5 hours.
  • Once set, cut into desired shapes.

Tuesday, December 29, 2015

Hyderabadi Chicken Biryani Recipe: How to make Hyderabadi chicken biryani | Chicken Dum Biryani Recipe

Hyderabadi chicken biryani

                          Hyderabadi chicken biryani is said to be the most popular among all other regional biryanis and the best north Indian food ever. Mainly this dish is based on basmati rice and goats meat, but can also use chicken instead of goat. The blending of biryani rice and chicken in Hyderabadi dum biriyani recipe is almost the same like Malabar dhum biriyani or thalassery dhum biriyani. But the ingredients used and the way of preparation made it different from other regional biriyanis.
                       Hyderabadi chicken biryani is the spicy, fragrant and colorful variant of biriyani in India. Here am sharing the traditional way of making Hyderabadi biryani which is by cooking the raw marinated chicken with the half boiled basmati rice and kept on dum until done. This biriyani is quite rich and has an awesome taste with a mouthwatering aroma.
You can also check my  recipe for Malabar chicken dum biryani
                                                       Mutton Biryani
                                                       Prawns biryani
                                                       Fish biryani
                                                       Duck biryani

hyderabadi chicken biryani recipe ayeshas kitchen

biryani recipes with chicken hyderabadi chicken biryani


For  chicken marination

Chicken                            - 1 kg, cut into medium pieces
Ginger garlic paste          - 2 tbsp
Red chili powder              - 1 tbsp
Turmeric powder              - 1 tsp
Lemon juice                      - 1 tbsp
Green cardamom powder - 1 tsp
Curd                                 - 1 cup
Garam masala powder    - 1 tsp
Fried onion                      - half a cup
Melted ghee                     - 4 tbsp
Green chili                      - 2, slit
Chopped coriander leaves
Chopped mint leaves

For Biriyani rice

 Basmati rice (long grain )  -500 g, soaked in water for 20 minutes
Cinnamon                                    -4 nos
Cardamom                                  -5 nos
Cloves                                         -4 nos
Nutmeg                                       - 1
Bay leaves                                  - 2 nos
Caraway seeds/fennel seeds    - 1 tbsp

For garnishing

Chopped mint leaves and coriander leaves
Fried onions                         - half a cup
Cardamom powder              - 2 tsp
Garam masala powder        - half a tsp
Saffron soaked in milk   - 2 strands saffron in 2 tbsp milk (optional)
Melted ghee                         - 8 tbsp


  • Marinate the chicken with all the ingredients above given for the marination.  Keep it aside for half an hour.
  • Now the next step is boiling the rice. So take a vessel and add water (more than double the amount of rice). Switch on the flame.
  • Keep the cloves, cinnamon, bay leaves, cardamom, nutmeg inside a cheesecloth or a muslin cloth and tie it tightly like a bag. Dip or put it in the water so that we get only the flavor.
  • To this, add caraway seed/fennel seed, salt and let the water boil.
  • When it starts boiling, add the rice and close the lid.
  • Cook till the rice is more than half done. Check occasionally.
  • When more than half done, drain the water in the rice and keep it aside. Remove the spice bag also.
  • Now add the marinated chicken in a big nonstick vessel and check for salt. We are going to cook chicken and half done rice together.
  • Now drop half of the boiled rice over the marinated chicken, then spread chopped coriander-mint leaves, fried onions, cardamom powder, garam masala powder and 4 tbsp of ghee. Again layer the some boiled rice over this layer. 
  • Garnish with coriander-mint leaves, fried onions, cardamom powder, garam masala powder and saffron soaked milk. Spread remaining ghee on the top uniformly.
  • Close the lid tightly and can keep some weight on the vessel (optional). Or can close all the ends of the vessels with maida / all purpose flour dough.
  • Allow it to cook for 15 minutes in a medium flame and when steam starts to come, lower the flame and cook for another 10 minutes.
  • Yummy Hyderabad biriyani ready. Serve hot with Raita/salad.

Monday, December 28, 2015



                    Do you need some simple fudge recipe? Here is an easy peda recipe. It's very simple and delicious to have sweet recipes with milk powder. Milk peda / milk fudge / doodh peda is a popular Indian sweet that is traditionally made with evaporated milk or mawa / khoya. This is the simplest and super quick method for preparing this yummy peda. This easy fudge recipe is the popular sweet made for diwali. The word peda usually means round balls made from khoya or any dough. The traditional method of preparing milk fudge or peda is by drying out milk in an open pan.  It is done by heating milk and then combined with different flavoring agents. But this method takes much time and care. Here is great south Indian sweets, quick, less ingredient recipe of milk peda / milk fudge with condensed milk / Indian sweets with condensed milk recipes. So let's see how to make this homemade fudge recipe / delicious milk peda sweet with only 3 ingredients in 20 minutes. 

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milk peda milk fudge recipe sweets recipes ayeshas kitchen sweets yummy sweets diwali

INGREDIENTS ( Yields 15 - 20 small pedas )

Milk powder             - 1 cup
Unsalted butter        - 3 tbsp, melted
Condensed milk        - half a cup (sweetened)
Pistachios                 - garnishing
Saffron (optional)     - 4 strands, cut into pieces, soak in 4 tbsp milk


  • In a pan add milk powder,  condensed milk, saffron soaked warm milk and whisk well without any lumps. This should be done before switching on the flame.
  • Now switch on the flame to medium low and stir continuously with whisker for avoiding lumps. Cook until it starts to leave the sides of the pan.
  • Once it starts to leave the sides of the pan, add melted butter and give a quick mix.
  • Cook until you acquire a thick sticky consistency. When done switch off the flame.
  • Let it cool down for 10 minutes. 
  • Grease your hands and make small balls, flatten slightly and give a small press in the center.
  • This should be done when it is warm.
  • Repeat the same until the entire mixture finishes. Garnish with pistachios. 
  • Set aside for at least one hour or keep refrigerated for best results. The pedas will be chewy while eating immediately, but after one hour you will get the perfect texture.
  • Our yummy milk peda ready. Enjoy!

Sunday, December 27, 2015


                                  Fish and seafood plays a great role in South Indian cuisine, mainly Kerala. As the state Kerala has large inland water bodies, the river fish and lake fish are abundant. So daily meals in most of the Kerala households includes any one dish with fish like fish coconut curry, prawns fry, squid fry, crab roast, crab masala and so on. 
                Crab is my husband's favorite seafood, but for me it is prawns only. So i don't make dish with crab quite often. I  make lots of varieties with crab and never prepare the same recipe again and again. But after trying out this recipe, me too was addicted to crab and now i follow this recipe all the time whenever i deal with fresh crabs.  If you are making crabs for the first time, then i recommend this recipe.
                   My husband loves crab roast with gravy but he dislikes seeing the sauteed onion and tomato in the gravy. He was the inspiration behind this special crab (njandu) roast that turns out really perfect.
                      Crab is a seafood that can increase your immunity. For all crab lovers, its a great information as they can include it in daily meals. This is my own special crab roast.  I just cooked the cleaned crab with some spices and then  cooked them in the sauteed gravy. When done, i had taken out some gravy from crab roast, dried them separately in a pan, pour it over the roasted crab.  This makes this roast dark, thick and the crab gets well coated with all the spices that makes the roast finger licking tasty.  So enjoy my special crab roast / crab masala with your loved ones.
You can also check my special recipe Crab coconut curry

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Crab                                  -1 kg
Turmeric powder              - 1 tsp (marination) + 1 tsp (sauteing)
Kashmir chili powder       - 1 tbsp (marination) + 1 tbsp (sauteing)
Coriander powder            - 1 tbsp (marination) + 2 tbsp (sauteing)
Onion                                - 5 nos, big, sliced finely
Tomato                              - 2 nos, big, sliced finely
Green chilies                     - 2 nos, make slits
Ginger garlic paste           - 2 tsp
Coconut oil
Coriander leaves


  • Marinate the cleaned crab with 1 tsp turmeric powder, 1 tbsp chili powder, 1 tbsp coriander powder and salt.
  • Cook it  for 10 minutes in a medium flame with  closed lid.
  • No need of adding water, as the crab will release water once heated.
  • Mean while heat oil in a pan / vessel and add ginger garlic paste. Saute it till the raw smell disappears and then add the sliced onion.
  • Saute onion  in a medium flame till golden and when done add green chilies.
  • Saute it for a while and add 1 tsp turmeric powder, 1 tbsp chili powder, 2 tbsp coriander powder, salt . Mix well.
  • After few minutes, add sliced tomatoes and cook it until thick consistency.
  • And now add the cooked crab and mix well with the gravy.
  • Cook for 10 minutes with  closed lid and you can see the roast goes watery.
  • So take  some gravy out  and dries it in a separate pan in a high flame for 5 minutes. This thickens and darkens the roast.
  • Finally pour it over the roasted crab and garnish with chopped coriander leaves.
  • Serve hot with Dosa, Appam, Rice..etc

Saturday, December 26, 2015



                      Stir fry beef with incredible flavors of spices in each piece makes this dish outstanding. Here am sharing the recipe for stir fry beef/beef ularthiyath -  my mom in law's  hot and spicy mouth watering recipe.  Trust me, it tastes great and really superb.  Kerala, the god's own country is very famous for toddy shop beef fry, Tattu kada ( Street side fast food stall )special beef ularth and paratha, Kerala restaurant beef stir fry and so on.  

                 There are thousands of regional variations in this spice rich Kerala beef stir fry with several names like beef pepper fry, beef chilly, beef dry fry, beef olarthiyath, naadan beef fry, erachi olarthiyath and so on.
            Today am sharing with you a soft, spicy and tempting dish with beef. Let's see how each piece of beef is fully coated with the freshly ground spices gravy which gives an aromatic flavor and finger licking taste that will surely leave you craving for more. Beef is pressure cooked with all the spices and then fried along with sauteed onion and tomato until the beef is fully coated with this gravy. Here is the recipe showing how to stir fry beef / stir fried beef/beef Kerala cooking / Kerala cuisine beef recipe. 

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Beef                                  - 1 kg, cut into small cubes
Coriander powder           - 2 tbsp (marination) + 2 tbsp (sauteing)
Turmeric powder             - 1 tsp (marination)  + 1 tsp (sauteing)
Ginger garlic paste         - 2 tbsp (marination)
Chili powder                   - 2 tbsp (marination) + 1 tsp(sauteing)
Pepper powder                - 1 tbsp (marination) + 1 tbsp (sauteing)
Garam masala powder   - 1 tsp
Fennel seed powder        - 1 tsp
Onion                              - 2 nos, big, finely sliced
Tomato                            - 1, big, finely chopped
Curry leaves


  • Marinate the cleaned and cubed beef with 2 tbsp coriander powder, 1 tsp turmeric powder, 2 tbsp ginger garlic paste, 2 tbsp chili powder, 1 tbsp pepper powder, 1 tsp garam masala powder, 1 tsp fennel seed powder, and salt. 
  • Pressure cook it for 2 whistles without adding water, as the beef itself will release water when heated.
  • Meanwhile, heat a nonstick pan and add oil.
  • Saute the onion till golden and then add 2 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp chili powder and 1 tbsp pepper powder. Mix well.
  • Now add tomato and cook well. 
  • When done add the half done beef along with its stock water to this gravy and cook for 30 minutes in a medium flame, stirring occasionally.
  • Check for salt and add curry leaves.
  • Stir fry it until the beef is well coated with the masala. 
  • When done, drizzle some coconut oil and stir for other 2 minutes. This gives a glaze to the fried beef with a fine aroma.
  • Serve as a side dish with parotta, chappati, rice, ghee rice etc..


Egg curry recipes / Simple egg curry

               The egg is liked by both vegetarians and nonvegetarians equally. Most of the veggies who do not eat meat eat egg. Eggs are wonderful ingredients which can be turned into a variety of dishes quickly and easily. Egg curry can be made with lots of variations and each one will be different due to regional tastes. Some likes egg roast, some need egg gravy, some need egg curry and so on..

                  Here am presenting a delicious and quick egg curry which is great for breakfast. This is an easiest and everyone's favorite curry with egg. The hard boiled egg is cooked in a spicy onion tomato gravy which blends with the garam masala and other spice powders. It tastes very similar to Indian chicken curry. Do enjoy this spicy tasty curry with your favorite meals.

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south indian egg recipes kerala mutta curry roast egg roast curry


Hard boiled egg                  - 3 nos
Onion                                  - 1, big, very finely sliced
Tomato                                - 1, make puree using blender 
Turmeric powder                - 1 tsp
Kashmir chili powder         - 3 tsp
Coriander powder              - 2 tsp
Garlic and fennel seed paste     - 1 tbsp
Cinnamon stick, cardamom      - 1 each
Mustard seed
Coriander leaves


  • Heat oil in a pan and saute cinnamon and cardamom for few seconds. Now splutter mustard seeds.
  • When done add garlic fennel seed paste. Saute till the raw smell disappears.
  • Add in the finely sliced onions and saute till golden in a medium flame.
  • Now add turmeric powder, chili powder, coriander powder, and salt. Mix well.
  • Then add the pureed tomato and cook till the oil separates
  • Now pour half a cup boiled water and mix well. Check for salt and add chopped coriander leaves.
  • Finally, add the hard boiled egg ( make some small slits with a knife on eggs).
  • Mix well and cook with lid closed till the oil floats on top.
  • Serve with dosa, chappathi, rice, appam etc..

Thursday, December 24, 2015

MUTTON / LAMB BRAIN FRY - Traditional Indian recipe


             Here am going to share the traditional recipe of malabar lamb brain fry. This is my grandma's special recipe made with spices and red shallots (small onions). Goat brain/ lamb brain is available in almost all meat stores in Kerala.  It is tastier when served with dosa. Do try this tasty classic recipe and feel its goodness.




Beef brain/lamb brain - 2 lamb brains, cleaned and cut gently into small pieces
Pepper powder             - 2 tsp
Red shallots                  - 10 nos + 3 nos for seasoning
Garlic                            - 1 pod
Cumin seed                    - 1 tsp
Turmeric powder          - 1/2 tsp(half tsp)
Coriander powder         - 1 tbsp
Oil (preferably coconut oil)
Curry leaves


  • Make a ground paste of small onion, garlic, cumin seed, turmeric powder, coriander powder, pepper powder.
  • Marinate the beef brain using this paste. Add salt.
  • Take a nonstick vessel and put the marinated beef brain along with half cup of water.
  • Cook until it thickens. Do not stir continuously.
  • When the water and the brain come to the required consistency switch off the flame.
  • Now take another pan and heat coconut oil (preferably) and fry some sliced small onion and add the cooked brain to this.  Fry well in a low flame.
  • Serve hot with dosa, chappathi, etc.,

Wednesday, December 23, 2015

KERALA MUTTON ROAST / Chettinad Restaurant style Mutton Roast

                         Roasted mutton / roasted lamb is a lip smacking dish with an aromatic taste . It makes a delicious combo with Indian roti, chapati , Ghee rice and even rice too. Kerala style Mutton roast can be available in many South Indian restaurants with amazing taste but mostly ends up with some digestive problems. Thus i  prefer home cooked food which is healthy and tasty too. 
                Chettinad cuisine ( a region in Tamil nadu state ) offers a wide variety of veg and non veg dishes. The  chettinad dishes are well known for its taste and the freshly ground spices used in their dishes. The most popular among them are chettinad chicken curry, chettinad mutton varuval or chukka.. Here am sharing the best recipe for mutton roast in chettinad style.

                   Now a days, in most of the restaurant in South India mainly in Kerala,  chettinad dishes plays a great role in their menu.  This is my first chettinad recipe with  mutton and it really became hit in my family. Here is my recipe for Chettinad restaurant style mutton roast, Kerala mutton roast. Do enjoy!!!!

very aromatic flavorful mutton gravy in chettinad style tasty and yummy side dish with chapati paratha puri

non veg side dish for chapati paratha puri ghee rice tasty yummy mutton recipe


Mutton / Lamb                        - 500 g, chop into small pieces
Onion                                      - 3 nos, small,  sliced
Tomato                                    - 1, big, chopped
Green chili                              - 2 nos, slit length wise
Turmeric powder                    - 1 tsp                
Chili powder                           - 1 tsp ( can add more or less )
Dried kashmir red chili           - 5 nos, dry roast and coarse grind
Coriander powder                   - 3 tbsp 
Ginger garlic paste                 - 3 tsp
Cumin seed powder                  - half  a tsp
Fennel seed powder                  - 1 tsp
Garam masala powder              - 1 tsp (see notes below)
Coconut oil
Curry leaves and coriander leaves


  • Marinate the cleaned, washed  and drained mutton pieces with turmeric powder, chili powder, coarse grind dried red chili, coriander powder, ginger garlic paste, chopped tomato and salt. Pressure cook it until 3 whistles. Do not add  extra water, as the mutton itself will release water while cooking.
  • Meanwhile heat oil in a non stick pan or kadai. Saute the sliced onion until golden in a medium flame. When done, add green chili, garam masala powder, cumin seed powder, fennel seed powder and salt.
  • Saute well for few seconds and now add the cooked mutton along with its stock water.
  • Mix well and cook until the mutton is well coated with the gravy.
  • Finally add chopped coriander leaves and curry leaves.
  • You can also drizzle some hot coconut oil over it and mix well. This makes the gravy more aromatic and flavorful.
  • Our tasty chettinad mutton roast is ready to serve..Enjoy !!!
NOTE: Here i used garam masala powder instead of spices like cardamom, star anise, fenugreek, cinnamon and cloves. So you can use the same instead of garam masala powder. If so, u should dry fry it in a pan  before sauteing onion and then powder it well.
I used more amount of coriander powder which makes this roast more tastier. 
This roast is a spicy recipe. You can add less chilies according to your heat tolerance.