Andhra Style Mutton Curry

Ingredients:

• Mutton 500gms, cut into medium size pieces
• 3 medium size onions, finely chopped
• 2 tomatoes, chopped
• 1 medium size potato, cut into cubes
• 1 tbsp poppy seeds (posto)
• 1/2 tbsp fennel seeds 
• 4 black pepper corns
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 inch cinnamon stick
• 2 green cardamoms
• 6 tbsps mustard oil
• 1 tbsp ginger-garlic paste
• 10-15 curry leaves
• 1/2 tbsp red chilli powder
• 1/2 tbsp black pepper powder
• 5-6 cloves
• Some chopped fresh coriander leaves
• 1/3 tbsp turmeric powder
• Salt as per taste

Procedure:

• Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
• In a pan roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
• Heat oil in a kadai or saucepan or wok.
• Add curry leaves and chopped onions.  Sauté   till the onions are brown.
• Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
• Add tomato and mutton pieces, cook on light heat till the tomato is soft.
• Add salt and the spice powder and simmer for 5 minutes.
• Add the reserves cooking liquor and a cup of water and bring it to boil. Simmer till the mutton pieces get well coated with thick gravy.
• Add the remaining black pepper powder and mix well.
• Garnish with coriander leaves and serve hot.

Fish Sour Curry: An Authentic Assamese Fish Recipe

Ingredients:

• 3 medium size potatoes, peeled and sliced
• shol maach 12-15 pieces (preferable round pieces)
• 7-9 tomatoes (as per taste), sliced
• Fenugreek seeds 1tsp
• 300 ml mustard oil (fry the fish)
• 5 tsp mustard oil (for the curry)
• 1 bunch fresh coriander leaves, chopped
• Turmeric powder
• Salt to taste

Method:

• Clean and wash the fish. Rub the fish pieces with salt and turmeric powder. Set aside for 5-10 minutes.
• Heat oil in a saucepan or kadai. Fry the fish pieces until becoming medium brown in color. Remove and keep aside.
• Heat 5 tsp mustard oil in a large saucepan or kadai. Add fenugreek seeds.
• After 20 seconds add potato pieces, salt and turmeric powder. Cook the potato pieces  until half cooked.
• Now add chopped tomatoes and stir fry for around 8-9 minutes.
• Now add sufficient amount of water and cover it with a lid and turn the flame high. Bring it to boil. 
• Add fried fish pieces and again cover it and cook for 5-8 minutes.
• After fish pieces becoming soft add chopped coriander leaves and mix the curry gently.
• After 1 minute turn off the flame and serve hot with rice.

Caramelized Mangoes

Ingredients:

• 2 medium size mangoes (total ripe, not over ripe), peeled and cut into large pieces
• 2 cups red wine
• 4 tbsps brown sugar
• 2 tbsps unsalted butter

Method:

• In a non-stick skillet over medium heat melt the butter. When it begins to brown, add the brown sugar and red wine. Cook until sugar dissolves. 
• Add mango pieces and cook for around 10 minutes or until the wine dries out. Stirring frequently.
• Turn off the heat and serve hot with toast.

Stir Fry Oyster Mushrooms with Vegetables

Ingredients:

• 250gms oyster mushrooms, sliced
• 100gms green peas
• 1 bunch spring onion, chopped
• 1 large red onion, thinly sliced
• 2 medium tomatoes, sliced
• 2 green chillies
• Some fenugreek seeds
• Pinch of turmeric powder
• 1tbsp peanut oil
• 2tbsps sesame oil
• 1tbsp oyster sauce
• 1tbso light soy sauce
• Salt to taste

Preparation:

• Wash and slice all vegetables.
• Heat wok, add peanut and sesame oil and heat until oil begins smoke.
• Add fenugreek seeds and sliced onion. Stir fry for 30 seconds.
• Add all the vegetables and stir fry for 2-3 minutes.
• Add salt, turmeric powder, soy sauce and oyster sauce. Toss well.
• Fry the vegetables for further 5-6 minutes over medium heat.
• Turn off the flame and serve hot.

Mutton Rogan Josh

Ingredients:

• 1 kilo mutton, cut into medium size pieces
• 4 large onions, thinly sliced
• 3 tbsps ginger-garlic paste
• 100 gms fried cashew nuts (made into a paste with a little water)
• 1 tbsp coriander powder
• 2drops liquid saffron 
• 1 tbsp paprika
• 1 tbsp cumin powder
• 1 tbsp garam masala
• 50 gms black raisins
• 1/2 tbsp black pepper powder
• 3-4 bay leaves
• 6-7 cardamoms
• 1'' cinnamon stick
• 1 large potato, cut into cubes
• 1 cup fresh curd
• Ghee
• Vegetable oil
• turmeric powder
• Some chopped coriander leaves for garnishing
• Salt to taste

Preparation:

• Put the mutton pieces in a non-metallic bowl and mix with curd, paprika and saffron . Set this aside for about an hour.
• Heat some vegetable oil and ghee in a saucepan or kadai. Add cardamoms, cinnamon stick and bay leaves.
• After few seconds, add sliced onions and stir fry until they become light brown. 
• Add all masalas except garam masala and stir fry for 5-6 minutes (if necessary add some water).
• Add marinated meat and salt. Gently mix and fry for 5-6 minutes over high heat.
• Add potato pieces, cashew nuts paste and raisins and mix well.
• Add 3 cups water and cover with a lid.
• Turn down the heat to low and cook until the meat is tender- about an hour or so.
• Add garama masala and gently mix. Turn off the heat.
• Garnish with chopped coriander leaves.
• Serve hot with rice/ roti/ chapati.