Mutton Ularthiyathu / Mutton Dry Fry

Mutton Ularthiyathu is a traditional recipe from Kerala.  Originally this recipe is made with beef, since we don't take beef much, I made this with mutton.  When it comes to Non-vegetarian, I prefer these dry fry or kebabs compared to curries or kurmas.  You can get the best of this recipe when it's prepared in a clay pot.  The aroma released from the spices while cooking might lead to even some uninvited guests ;-)
Serve this with plain white and any curries or with chapathi's, parathas and appam.

Prawn Theeyal

As a kid I have never enjoyed theeyal, particularly when it's only with shallots or vegetables.  As I always say, now it's the reverse as I grew up.  Now I love theeyal and shallots a lot, I even enjoy raw shallots or pearl onions.  Raw shallots so good for you, in those days when you have rice leftover in home, what they do is wash the rice well and add some more water to the rice and leave it overnight, not in a refrigerator.  The next day morning they drain the water and add fresh water or sometime use the same water.  Mash up the rice well with water, add a few spoons of yogurt, freshly chopped  raw shallots and some green chillies,curry leaves.  You won't believe this gives you unbelievable stamina for the whole day.

Aatu Kaal Paaya ( Smoked leg of lamb cooked in a spicy sauce )

After removing the skin of goat or lamb, it can be used from head to toe.  Every single part starting from head can be eaten.  Head is used for head curry, even tongue and nose also used, it might bit dodgy if you are a vegetarian. The meat, intenstine, liver, brain everything is used for different preparation.  To be more clear, the blood is also consumed.  Paaya is prepared using the feet of lamb or goat.  When it comes to feet or leg , the skin cannot be peeled completely, so it's left out with a few hairy parts.