PEPPER MUTTON

 Mutton Diced - 1 kg 
Whole red chilli - 5 
Coriander leaves - 1 Cup 
Cloves - 6 Cardamom - 3 
Cinnamon - 1 piece 
Black Pepper - 15 
Cumin seeds - 1/2 tsp 
Turmeric Powder - 1/2 tsp 
Ginger finely sliced- 1 piece
 Garlic Paste 1 teaspoon
 Curry leaves - 10 leaves 
Onion - 1 sliced 
onion - 1 
Oil - 2 tbsp 
Salt - to taste 


METHOD


 Take a heavy bottomed pan and put it on medium heat. Add the Oil for cooking. Add Whole Red Chillies and stir. Add Cloves Cinnamon and Cardamom stir. Add the Black Pepper and Cumin Seeds and stir. Add the Garlic and Ginger stir Now add the Diced Lamb and turmeric powder stir. Add the salt and curry leaves. Now add some water and cover it and leave it on medium heat for 20 min. Make sure that the lamb pieces are fully cooked Once the lamb is cooked and the water is almost dried up. Add the sliced onion and mix well and let it cook for few more minutes until the onions are mixed in the masala and are soft.

CHICKEN 65

CHICKEN  65

INGREDIENTS
Boneless skinless chicken  - 300 gms
Garam masala - 1 tsp 
Garlic and ginger paste - 3 tsp 
Red chilies powder - 2 tsp 
All-purpose flour - 2 tsp 
Egg - 1 
Food coloring, red - 1 pinch 
Yogurt - 2 cups 
Corn flour - 3 tsp 
Lime juice - 3 tsp 
Oil for frying 
Salt to taste 
Onions and coriander leaves for garnishing 


METHOD:


Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,Garam masala,food color, yogurt Lime juice and salt to thick batter. 
Add chicken pieces to the batter and marinate for about one hour. 
Deep fry the marinated chicken pieces till they turn golden. 
Now add lime juice, mix well and garnish it with onions and coriander leaves

KAADAIVARUVAL

INGREDIENTS 


Quail (Kaadai)- 2 
Chilli powder-1/2 tsp 
Green chilli- 2 
Red chilli - 2 
Ginger- 2 cm 
Garlic- 2 pods 
Lemon - 1 
Onion- 1/2 
Curry leaves- few 
Salt- for taste 
Oil- for frying 


METHOD


Clean the kaadai and cut it into half. 
Grind a paste with green chillies, red chillies, garlic, ginger,with half  lemon juice. 
Marinate the kaadai halves with the ground paste and salt for half hour. 
In a nonstick pan heat oil, add curry leaves and onion. 
Fry till onion turn goldern brown. 
Add kaadai and mix well. Close the lid and cook for 10mins. 
Once the kaadai is cooked well and turn dry, the dish is ready. 
Place the halves on a serving dish, put the browned onions from the pan over it. 
Garnish with coriander and lemon wedges.

Gobi Mutter Masala

INGREDIENTS :
Cauliflower - 1 
Peas - 1cup 
Cinnamon - 2 
Cloves -4 
Fennel - ½ tsp
Oil - 3 tsp


TO GRIND: 
Onion - 2 
Tomato - 2 big 
Garlic - 12 pieces 
Cumin - 1 tsp 
Coriander powder- 1 1/2 tsp 
Chilli powder - 1 1/2 tsp 
Turmeric powder - 1/2 tsp 
Cashews - 10 
Green chillies - 5 
Salt to taste


METHOD
Cut the cauliflower into big pieces. 
And cook them separately with peas. 
Heat oil in a pan add the cloves, fennel and cinnamon . 
Add the ground paste in oil and fry till the oil separates from the masala. 
Add the cooked vegetables. 
Let the masala mix well with the vegetables. 
After few minutes remove garnish with coriander leaves and curry leaves.

ALOO PALAK

INGREDIENTS


Spinach  -   2 cups chopped 


Onions  -  2 large 


Potatoes  -  2 chopped boiled and peeled 


Tomato   -  1cut into small pieces 


Green chillies  - 2


Ginger  -  1" piece


Lemon juice   - 1 tsp


Plain flour  -  1/2 tsp


Red chilli powder  - 1 tsp


Cinnamon-clove powder  - 1 tsp


Turmeric powder  -  1/4 tsp


Cumin seeds  - 1 tsp


Asafoetida   -  2 pinches


Garam masala   -  1/2 tsp


Butter  -  1/2 tbsp


Ghee  -  4 tbsp


Salt to taste 


INGREDIENTS


Put the washed spinach in a pan, add very little water and a pinch of salt. 


Cover and boil over a high flame for 2 minutes. 


Let it cool down or hold under running water in a colander. 


Put in a blender add green chilli and run for a minute. 


Keep slightly coarse, do not make very smooth. Keep aside. 


Cut the potatoes into big pieces. 


Heat ghee and fry potatoes till light brown. 


Drain the potatoes, keep aside. 


Using the same ghee add the cumin seeds. ginger, onions and fry till very   


tender. 


Add the tomato and fry for two minutes. 


Add all the dry masalas and fry till ghee separates. 


Add spinach and potatoes. 


When it start boiling sprinkle the flour and stir well. 


Cook for 2-3 minutes. Add lemon juice. 


Just before serving heat butter in a saucepan and add the asafoetida. 


Pour over the vegetable and mix gently. Serve hot.

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