Rabbit meat curry

Ingredients

Rabbit meat – 1kg
Turmeric powder – 1tsp
Red chilly powder – 1tsp
Salt – 1tsp
Ginger – 1 inch piece (cut into small pieces)
Garlic – 5 cut into small pieces
Onion – 2 cut length wise
Curry leaves – a few
Black pepper – 3 tsp
Oil – 1 tbsp
 
Method

1.      Clean the rabbit meat and pat dry

2.      In a kadai mix rabbit meat, turmeric powder, red chilly and salt. Mix it is nicely with hand

3.      Cook this for 5 min.

4.      While it is cooking take heat another kadai and add oil.

5.      To this add curry leaves, ginger & garlic, sauté for a min

6.      Now add onion and sauté till it becomes transparent.

7.      Switch off the burner and add 2tbsp black pepper and mix well.

8.      Add this to the rabbit meat which is cooking in a separate kadai and mix well.

9.      Cover the lid and cook for 5 min.  

10.  So at this level if you fell you can add a half or 1 tsp more black pepper.

11.  Cook for another 5 min or till the meat is cooked and there is thick gravy. 

Note : rabbit meat has a very fishy smell, pepper is put in abundance to overpower this.

Kothu Parotta ( literally, minced parotta )

Kothu Parotta ( literally, minced parotta ), is a high energy, famous street food of Tamil Nadu, South India. Seeing this being made in roadside hotels is awesome...:)
         Parottas                           - 2 or 3
·         Eggs                              - 3
·         Oil                                  - 2 tbsp
·         Mustard                          - ¼ tsp
·         Cumin seeds                   - ½ tsp
·         Curry leaves                     - a few
·         Onion                               - 2
·         Minced garlic, ginger          -  1 tbsp
·         Green chilly                       - 1
·         Red bell pepper cubed        - ½ cup
·         Mashed tomato                   - ½ cups
·         Chaat masala pwd             - ½ tsp
·         Red chilly flakes                - 1 tsp
·         Garam masala pwd           - ½ tsp
·         Salt to taste
·         Fresh coriander leaves





Method:


1.   Heat oil in medium flame in a wide pan
.
2.   Add mustard, cumin seeds and curry leaves.

3.   Sauté till it pops.

4.   Add finely chopped onions and cook until transculent.

5.   Add minced garlic, ginger, green chillies and cook for 1 minute.

Chop Red Bell Pepper, green chilly and fresh coriander leaves to fine slices.

6.   Add cubed red bell pepper and finely chopped fresh coriander leaves.

7.   Sauté well for few seconds.

8.   Add mashed tomato and cook for few minutes until oil separates.

9.   Add chaat masala pwd, red chilly flakes, garam masala pwd and salt.

10.Combine well.

11.Tear and break Parotta to fine bite sized pieces.

12.Add chopped Parotta and stir fry the Parotta pieces, until the curry and onion mixture is well blended with Parotta.

13.Once the Parotta absorbs all the spice masala to it, break the eggs and add into the pan directly.

14.Increase the heat and mix continuously until the eggs are scrambled.

15.Now bring the flame to low medium, and cook the eggs together with minced parotta, until the masala turns dry

16.Remove from flame.

17.Garnish with freshly chopped coriander leaves.

18.Serve hot with onion raitha & any sauce.