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.
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.
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.
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.
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.
