Mutton Chukka

Mutton Chukka (Serving size-2)

Ingredients:

• Mutton - 1 pound
• Onion - 1 medium sized (thinly sliced)
• Tomato - (chopped)
• Garlic - 8 big cloves
• Ginger - small piece
• Cinnamon
• Cloves
• Fennel seeds - 1 tsp
• Black Peppercorns - 7
• Pepper powder
• Cumin seeds - 1 tbsp
• Salt
• Yogut - 1 tsp (optional. can be replaced with lemon juice from 1/2 lemon)
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Mustard seed
• Curry leaves
• Cilantro
• Water
• Oil

Procedure:

1. Cut mutton to the size you prefer.
2. Put the mutton pieces in pressure cooker and add some salt, peppercorns, 4 cloves of garlic, roughly chopped cilantro, yogut or lime juice and cook the meat about 90%.
3. Grind garlic, ginger, cinnamon, cloves, fennel seeds and cumin together with very little water to make a paste.
4. In a pan, add oil.
5. When the oil is hot, add mustard seed and curry leaves
6. Add sliced onions. When onions turn golden brown, add tomatoes and saute.
7. Add the ground paste and saute for a minute. Then add salt, coriander powder, garam masala. Sprinkle little water, if it is very dry.
8. Then add the cooked mutton from pressure cooker.
9. Mix everything together and let it cook for few more minutes.
10. If the dish has too much water, open the lid of pan and let the water evaporate till you get preferred consistency.
11. Add some pepper powder.
12. Add chopped cilantro at the end. 

Pepper Chicken

Pepper Chicken (Serving size-2)

This is a tasty dish and simple to make, in less time. Happy cooking :)

Ingredients:

• Chicken - 1 pound
• Garlic - 5 big cloves
• Ginger - small piece
• Cinnamon
• Cloves
• Fennel seeds - 1 tsp
• Black Peppercorns - 10 (Add more pepper powder at the end, if you prefer the dish more spicy)
• Cumin seeds - 1 tbsp
• Salt
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Mustard seed
• Curry leaves
• Cilantro
• Water

Procedure:

1. Cut chicken to the size you prefer. I used boneless thigh meat.
2. Grind garlic, ginger, cinnamon, cloves, fennel seeds, peppercorns and cumin together with very little water to make a paste.
3. In a pan, add oil.
4. When the oil is hot, add mustard seed and curry leaves
5. Add the ground paste and saute for a minute. Then add chicken pieces.
6. Saute and mix till the paste mix well with the chicken.
7. Add salt, coriander powder, garam masala and some water (Don't add too much water, as more water will come from chicken when it cooks). Let the chicken cook well.
8. If the dish has too much water, open the lid of pan and let the water evaporate till you get preferred consistency.
9. Add some pepper powder, if you prefer the dish to be spicy.
10. Add chopped cilantro at the end. 

Goat Curry

Goat/Lamb Curry (Serving size-4)

This weekend I didn't feel like going out anywhere, as we were back from a trip just last weekend. Rather decided to cook some favorite yummy food and be lazy at home. Its not easy to get good lamb meat, around our place. Luckily, I got good meat yesterday. My taste buds craved for goat curry, which I don't cook often. So, here is my recipe.

This is a coconut based gravy with lot of spices.  Happy cooking :)

Ingredients:

• Lamb/Goat
• Coconut - 1/2 cup (grated and dry roasted)
• Ginger - 8 cloves
• Garlic - small piece
• Potato - 1 (big sized)
• Cinnamon
• Cloves
• Salt to taste
• Onion - 1 (Big sized - Chopped)
• Tomato - 1 (chopped)
• Coriander powder - 2 tsp
• Garam Masala - 1 tsp
• Chili powder
• Turmeric powder - pinch
• Mustard seed
• Black pepper
• Cumin seeds
• Cilantro (chopped)
• lemon - 1/2 
• Water

Procedure:

1. Take the meat in pressure cooker, add salt, 3 cloves of garlic, some black pepper, 1/2 tsp Coriander powder, Garam masala, some chopped coriander leaves, Turmeric powder, chilli powder, lemon juice from 1/2 lemon. Mix everything and let it cook well.
2. Cook the potato separately with pinch of salt.
3. Heat a pan and dry roast grated coconuts until it turns brown and keep it aside.
4. In a pan, add some oil. When the oil is hot, add mustard seed, cumin seeds, chopped garlic, ginger, onions, tomatoes, salt, remaining Coriander powder, garam masala one by one and saute well till the raw flavor goes. 
5. Finally, add coconut (roasted) and let it cool.
6. When the mixture is cooled, grind it to make a smooth paste.
7. In a pan, add the mixture, cooked potatoes and add cooked meat.
8. Garnish with chopped cilantro.

Egg Gravy

Egg Gravy (Serving size-2)

Weekends are NOT the best time for me to spend hours inside my kitchen. I rather want to go out and have fun. So, I always make dishes which are quick and also delicious (Why should I compromise on taste?). So, today I decided to make Tomato Rice and Egg Gravy for dinner. Here is the recipe for Egg Gravy.

This is a Yogurt based gravy with eggs. Try this with some twist of your choice and let me know how it turn out. Happy cooking :)

Ingredients:

• Eggs - 5
• Garlic - 4 cloves
• Ginger 
• Cumin seeds
• Cinnamon
• Cloves
• Salt
• Onion - 1/2 (Big sized - Chopped)
• Tomato - 1 (chopped)
• Coriander powder - 2 tsp
• Garam Masala - 1 tsp
• Chili powder
• Turmeric powder - pinch
• Mustard seed
• Plain Yogurt - 3 tbsp
• Cilantro (chopped)
• Water

Procedure:

1. Boil the Eggs and separate yolk from Egg whites and keep it aside.
2. Grind ginger, garlic, cinnamon, cloves, plain yogurt together with very little water to make a paste.
3. In a pan, add oil.
4. When the oil is hot, add mustard and cumin seeds
5. Saute chopped onions
6. When the onions become tender, add chopped tomatoes
7. Then add the ground paste.
8. Mash the egg yolks and add it to the pan. You can also grind it with very little water
9. Add salt, coriander powder, garam masala, turmeric and chili powder and mix everything well. Add water if it is very dry. 
10. Cut the egg whites into 4 or 6 pieces and add it to the gravy.
11. Add chopped cilantro at the end. 

Pepper Mushroom

Pepper Mushroom (Serving size-2)

This is a tasty dish and it is very easy to make, in less time. Happy cooking :)

Ingredients:

• Button Mushrooms - 20
• Garlic - 4 cloves
• Black Peppercorns - 10 (Add more pepper powder at the end, if you prefer the dish more spicy)
• Cumin seeds - 1 tbsp
• Salt
• Coriander powder - 2 tsp
• Mustard seed
• Curry leaves
• Cilantro
• Water

Procedure:

1. Cut mushrooms to the size you prefer.
2. Grind garlic, peppercorns and cumin together with very little water to make a paste.
3. In a pan, add oil.
4. When the oil is hot, add mustard seed and curry leaves
5. Add the ground paste and cut mushrooms
6. Saute and mix till the paste mix well with the mushrooms.
7. Add salt, coriander powder and water. Let the mushroom cook well.
8. Add some pepper powder, if you prefer the dish to be spicy.
9. Add chopped cilantro at the end. 

Chicken 65

Ingredients:

• Chicken (Boneless or Thigh meat)
• Ginger garlic paste - 1 tbsp
• Ginger - 1 tsp (finely chopped)
• Garlic - 2 tsp (finely chopped)
• Chilli sauce
• Salt
• Egg - 1
• Corn flour
• Pepper powder
• Color - Red
• Oil

Procedure:

1. Cut chicken into small piece. Add ginger garlic paste, 2 tsp pepper powder, salt to it.
2. Beat the egg in a bowl. Add the nicely beaten egg to the chicken.
3. Add 2 tbsp corn flour to chicken. Mix them all together. Let it rest for 5 mins
4. Heat oil in a pan and deep fry the chicken in medium flame. Let it cook. Make sure it is not fried too much.
5. Keep the fried chicken aside
6. In a pan, heat some oil.
7. Add curry leaves, chopped ginger and garlic and saute.
8. Add chilli sauce (as per your taste) and pinch of red color.
9. Add very little water so that it is not too dry.
10. Add the fried chicken pieces and mix well so that the color and other ingredients mix well with the chicken.
11. Add pepper powder if you like it to be more spicy.

Onion Samosa

Ingredients:

Rolling sheet:

• All purpose flour (Maida) - 1/2 cup
• Whole wheat flour (Aata) - 1/2 cup
• Salt
• Oil
• Warm water - 1 cup

Stuffing:

• Onion - 1 big onion (chop into small cubes)
• Tomato - 1/2 (Optional)
• Salt
• Cumin powder
• Chaat masala
• Chili powder
• Turmeric powder

Procedure:

Rolling sheet:

1. In a bowl, add maida and wheat flour. Add salt and 1 tbsp oil.
2. Add warm water and knead a soft dough. Keep it covered and let it rest for 20 mins.
3. Make small balls out of the dough and roll it in a square shape. This will avoid wastage of dough.
4. In a tawa, place the rolled sheet and turn side in few seconds. Don't let it cook like chappathi. Warm it until the texture changes from dough to rolling sheet.

Stuffing:

1. Heat a pan and add oil. When the oil is hot, add onion cubes and saute. When the onions are well cooked, add tomato, salt and other masalas.
2. Keep it aside and let it cook.

Deep Fry:

1. In a small bowl, take 2 tbsp of maida flour. Add little water to it. mix well and keep it aside. This is used to glue the edges of samosa, before frying
2. Apply maida + water mixture to 1 side of the rolling sheet. Make cones out of the cut rectangular rolling sheet. 
3. Insert the stuffing into the cone. Apply some glue(Maida+water) and fold the edges and seal it.
4. In a pan add oil to deep fry the samosa.
5. Fry it till the color changes to golden brown.