MUTTON CURRY

Ingredients : - 500 grams mutton, 3 onions, 1 tablespoon ginger garlic paste, 3 green chillies, 1 tomato, cup chopped coriander leaves, 1 teaspoon red chilly powder, teaspoon turmeric, 1 teaspoon garam masala(hot spice mix), 2 tablespoons coriander powder, 3 tablespoons oil and salt to taste. Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE : - Finley slice the onion into thin pieces. Chop the tomato and keep it aside. Make a paste of the green chillies and add it to the ginger garlic paste. Wash the mutton and cut it into small pieces. Now take a frying pan and heat some oil. When the oil is very hot add the onions and fry till golden brown. Put in the ginger garlic and green chilly paste and saut till the raw smell leaves. Add the tomato and saut till the oil begins to leave the edges of the pan. Now add the red chilly powder, coriander powder, garam masala, turmeric and saut till an aroma begins to rise. Put in the mutton pieces and mix it all up. Now add the coriander leaves and sprinkle salt to taste. Pour in three tablespoons of water and stir well. Cook on a low flame till you get three whistles or for about ten minutes. Do not speed the opening process by releasing the steam. Wait for it to leave by itself as the mutton will get cooked by that time. Remove from flame and garnish with butter flakes and serve.

EASY MUTTON GRAVY

Ingredients : -500 grams mutton, 1 onion, 3 tomatoes, 4 garlic flakes, 1 inch ginger, 2 tablespoons coriander powder, 4 red chillies, 1 teaspoon pepper corns, teaspoon cumin seeds, few curry leaves, few coriander leaves, 2 teaspoons oil and salt to taste. Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE : - Wash the mutton and cut it into small pieces of your desired size. Chop the onion finely and keep it aside. Now take a pressure cooker and add the mutton, onion and 3 cups water. Cook for 14 minutes or till you get two whistles. The mutton must be three fourth cooked. Take a blender and add the ginger, garlic, red chillies, pepper corns, cumin seeds and tomatoes and blend it till it becomes a fine paste. After the pressure is released open the cooker and keep cooking. Now add this freshly ground paste to the mutton. Mix it all up and let it cook. Take a small frying pan and heat up the oil. When the oil is very hot add the curry leaves and let them crackle. Pour this mixture into the cooker and stir well. Add the coriander leaves, coriander powder and salt to taste. Keep cooking till the gravy reaches your desired level of thickness. Dont worry about the less quantity of oil as mutton and other types of meat tend to give out fat or oil by themselves. Remove from flame and serve hot with some rotis or naans.

MUTTON FRY

Ingredients : - 500 grams mutton, 8 garlic flakes, 2 teaspoon sliced ginger, 2 big onions, 2 teaspoons vinegar, 6 cloves, 2 cardamoms, inch cinnamon, 1 teaspoon chilly powder, teaspoon pepper powder, 1 tablespoon coriander powder, teaspoon turmeric, oil for frying and salt to taste Preparation time : - 35 minutes Serves : - 2

HOW TO PREPARE : - Wash the mutton properly and cut it into small pieces. Finely chop the onions and keep it aside. Take a blender and add the garlic, ginger, cloves, cardamom, cinnamon, vinegar, red chilly powder, coriander powder, pepper, turmeric and salt to taste and make a fine paste. Now put the mutton pieces in a big bowl and pour this paste on it and let it marinate for an hour or two. Now take a handi or a pot with a deep lid. Put the mutton inside and then pour water over the lid and cook. Add a little hot water and the mutton pieces slowly slowly. Keep stirring and bring to boil. When the water is boiling simmer and cook till the gravy thickens. Now take a frying pan and heat up the oil. When the oil is very hot add the onions and saut. When its golden brown add the mutton and the gravy and cook for two to three minutes. Remove from flame and serve hot with rice or rotis.

LIVER FRY
Ingredients: - 500 grams liver, 1 big onion, 1 tablespoon cumin seeds, 1 tablespoon saunf or aniseeds, 2 tablespoons oil and salt and pepper to taste. Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE: - Cut the liver into small cubes and keep them aside. Take a tava or a flat pan and dry roast the cumin seeds and saunf. When they become brown an aroma will rise. Turn of the flame and powder these and keep it aside. Finely slice the onion. Now take a frying pan and heat up some oil. When the oil is hot add the onions and saut till they are dark brown. Ensure that you dont burn or roast the onions. Now add the liver and cook till the liver is tender. Avoid adding water but if required add a spoon of water at a time. When the liver is cooked sprinkle the cumin-saunf powder and salt and pepper to taste. Mix it all up nicely and remove from flame. Serve with curd rice.

NADAN MUTTON CURRY

Ingredients : - 500 grams mutton, 4 dry red chillies, 1 tomato, 1 green chilly, 5 garlic flakes, 1 big onion, cup pearl onions, 1 inch cinnamon, 2 cloves, teaspoon cumin seeds, 1 teaspoons coriander seeds, teaspoon pepper, 1 inch ginger, teaspoon turmeric, few curry leaves, few sprigs coriander, coconut oil for frying and salt to taste. Preparation time : -35 minutes Serves : - 2

HOW TO PREPARE : - Finely chop the onion, tomato, ginger, and green chilly each separately and set them aside. Take a small frying pan and add a little oil and when the oil is hot add the dry red chillies. Saut briefly and add the coriander seeds. Saut till an aroma begins to rise then remove these ingredients and instead fry the pepper corns, cinnamon, cloves and cumin seeds and then set them aside too. Next saut the pearl onions till they are brown and let it cool. Then add these onions and all the other fried stuff to a blender and make a fine paste. Take a pressure cooker and add the turmeric powder, mutton pieces and

the freshly ground paste and pressure cook till the mutton is done. Take a frying pan and heat some oil and add the onions. Saut the onions till they are deep brown and then add the green chillies, ginger and tomatoes. Crush the garlic flakes and add them too. Mix it all up and then add the boiled mutton to it. Cook till the gravy thickens and becomes dark brown in colour. Remove from heat and garnish with coriander leaves. Take a small frying pan and heat a teaspoon coconut oil. When the oil is very hot add the curry leaves and let them crackle. Pour this on the mutton curry and serve hot with rice.

MUTTON ROAST
Ingredients : - 500 grams mutton, 1 cup curd, 1 teaspoon ginger paste, 1 teaspoon coriander powder, teaspoon black pepper powder, 6 cloves, 2 teaspoon red chilly powder, cup ghee(clarified butter) and salt to taste. Preparation time : - 75 minutes Serves : - 2

HOW TO PREPARE : - Take a blender and add the coriander powder, pepper powder, red chilly powder, cloves, ginger paste and make a fine paste. If required add a teaspoon of water. Now wash the meat well and then cut it into small pieces. Take a big bowl and put the mutton pieces in it. Then pour the curd over it. Next add the freshly ground masala and mix it all up together. Now let it marinate for five hours at least. Take a baking tray and smear a little ghee all over it. Put the mutton pieces along with the marinade in the tray. Now bake the mutton in a pre-heated oven for an hour at 200 degrees C. Remove from the tray and serve hot.

EGG FRIED RICE

Ingredients: - 2 eggs hard boiled, 2 cups cooked rice, 1 onion, 2 big green chillies, tablespoon ginger garlic paste, bunch mint leaves, 2 bay leaves, tablespoon garam masala powder, 2 tablespoons oil and salt to taste. Preparation time : - 10 minutes Serves : - 2

HOW TO PREPARE: - Finely slice the onion and slit the green chillies into halves. Now take a pan and heat some oil. When the oil is very hot add the bay leaves and sliced onions. Saut till the onions are golden brown. Put in the chillies and let them crackle. Put in the ginger garlic paste and saut briefly so that it doesn't stick to the bottom of the pan. Cut the eggs into long slices and add it to the pan. Stir carefully so that the egg doesn't break. Add the garam masala and cook for two minutes. Put in the mint leaves just before turning off the flame. Now add the cooked rice and mix all the ingredients together in such a way that the egg doesn't break. Garnish with coriander leaves and fried cashew nuts and serve.

INSTANT EGG RICE

Ingredients : - 2 cups cooked rice, 2 eggs, 2 tablespoons butter, few curry leaves, pepper and salt to taste.

Preparation time :- 3 minutes

Serves : - 2

HOW TO PREPARE : - Take a frying pan and heat the butter. When the butter is very hot add the curry leaves and let it crackle. Then add the eggs and scramble them. Now add the cooked rice and add pepper and salt to taste. Cook for a minute and remove from heat. Garnish with tomato sauce and serve hot.

PUDINA FRIED RICE

Ingredients : - 2 cups cooked rice, 2 eggs, cup Pudina(mint) paste, 2 tablespoons chopped coriander, 5 green tomatoes, 1 big onion, 5 green chillies, teaspoon mustard, teaspoon cumin seeds, teaspoon pepper, few curry leaves, 5 teaspoons oil and salt to taste. Preparation time : - 8 minutes Serves : - 2

HOW TO PREPARE : - Cut the tomato into thin long slices. Now do the same with the onion too. Make a paste of the green chillies. Now take a frying pan and heat up the oil. When the oil is very hot add the mustard and let it crackle. Then add the curry leaves, cumin seeds and pepper and saut briefly. Put in the onions and saut till golden brown. Now follow this with the tomatoes and saut till the oil begins to float. Put in the green chilly paste and the mint paste and cook for two minutes. Now pour in the eggs in the pan itself and scramble it till it mixes well with the tomatoes. Cook for another two minutes and then add the boiled rice to it. Mix it all up well so that the rice is evenly coated with the gravy and cook for another three to four minutes. Remove from flame, garnish with coriander and serve.

ANDAA KORMA
Ingredients: - 4 eggs, 4 onions, cup milk, 2 tablespoons cashew nuts, 6 green chillies, cup grated coconut, 2 tablespoons coriander powder, 4 cloves, inch cinnamon, 2 cardamoms, inch ginger, teaspoon turmeric, 2 tablespoons ghee(clarified butter) and salt to taste. Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE: - Take a blender and add the ginger, green chillies, cloves, cardamoms, cinnamon, turmeric, coriander powder and grated coconut. Now make a fine paste of all these ingredients. Now take the eggs and separate the whites from the yolks and keep them in separate bowls. Put the egg white in a big bowl and beat it till it becomes fluffy and doubles. Then put in the yolks, milk, salt to taste and beat for about ten minutes. Now take a pot and heat water in it, now pour in the egg mixture and cook it in water. When it is cooked remove from water and cut it into small squares. Now take another pan and heat the ghee. When the ghee begins bubbling add the cashew nuts and fry briefly. Add the chopped onions and freshly ground paste and a little salt. Saut till golden brown and then add a little water and cook. Put in the egg pieces and cook for another five minutes. When the gravy is as thick as you want remove from flame. Serve with rotis or rice.

EGGS AND DRUMSTICKS

Ingredients : - 4 eggs hard boiled, 1 big drumstick, 2 medium sized onions, 3 tablespoons ginger garlic paste, 2 bunches coriander, 2 tomatoes, 4 green chillies, few curry leaves, teaspoon cumin powder, 1 tablespoon tamarind paste, teaspoon turmeric, 1 teaspoon red chilly powder, 4 tablespoons oil and salt to taste. Preparation time :- 15 minutes Serves : - 2

HOW TO PREPARE : - Make three to four slits in each egg on all sides and keep it aside. Finely chop the onion, green chillies, tomatoes each separately and keep it aside. Cut the drumstick into small pieces. Now take a pan and heat the oil. When the oil is very hot add the onions and drumstick and saut till golden brown. Then put in the ginger garlic paste, tamarind paste, red chilly powder, turmeric, green chillies and curry leaves. Add a little water and cook for about ten minutes or till an aroma begins to rise. Put in the eggs and chopped tomatoes. Simmer and cook for another four minutes or till the gravy is as thick as you want. Garnish with coriander leaves and serve.

CHEESE OMLETTE
Ingredients : - 4 eggs, 6 tablespoons milk, 4 green chillies, cup grated cheese, 1 teaspoon white pepper, teaspoon mustard powder, 2 tablespoons butter and salt to taste. Preparation time : - 5 minutes Serves : - 2

HOW TO PREPARE : - Take a bowl and add the eggs. Then put in the mustard powder, white pepper, chopped green chillies, milk and salt to taste. Beat it all well till all the ingredients blend completely. Now take a tava and spread half the butter on it. When the butter is hot pour half the egg mixture on the tava. Roll the tava so that the egg spreads out evenly and all over the tava. Now sprinkle half the grated cheese on the egg and cook. When the egg is done cover the egg from all sides so that it envelopes the cheese. Do the same with the remaining half and serve hot with some bread and tomato sauce.