Mutton Curry

Ingredients:

Mutton curry cut - 750 g
Onions - 3 medium, finely sliced
Tomatoes - 2 medium, chopped
Ginger garlic paste - 2 tbsp
Fresh grated coconut - 1/2 cup
Dry coconut - 2 tbsp
Oil - 3 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 2 tsp
Goda masala - 2 tsp
Coriander powder - 1 tsp
Salt - to taste
Water - 2 to 3 cups
Fresh coriander - 2 tbsp, chopped

Instructions:

Dry roast both coconuts until golden. Cool and grind into a smooth paste.
Heat oil in a pressure cooker. Sauté onions until dark golden. Add ginger garlic paste and cook for a minute.
Add tomatoes, turmeric, chilli powder, coriander powder and salt. Cook till oil separates.
Add mutton and sauté on high heat for 5 minutes. Add coconut paste and goda masala. Mix well.
Add water, pressure cook for 4 to 5 whistles until tender. Garnish with coriander and serve hot with bhakri or rice.



Chicken Biryani

Ingredients:

Chicken - 800 g
Basmati rice - 2 cups
Onions - 3 large, thinly sliced
Tomatoes - 2 medium, chopped
Yogurt - 1 cup
Ginger garlic paste - 2 tbsp
Green chillies - 2, slit
Biryani masala - 2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Fresh mint - 1/4 cup
Fresh coriander - 1/4 cup
Whole spices - 1 bay leaf, 4 cloves, 2 cardamom, 1 inch cinnamon
Oil or ghee - 4 tbsp
Salt - to taste
Water - as required

Instructions:

Wash and soak rice for 30 minutes. Boil with whole spices and salt till 70 percent cooked. Drain.Heat oil. Fry onions till golden. Remove half for layering.Add ginger garlic paste and cook briefly. Add tomatoes and spices. Cook until soft.Add chicken and cook for 8 to 10 minutes. Add yogurt, mint and coriander. Cook till chicken is almost done.Layer rice over chicken. Top with fried onions and a little ghee. Cover tightly and cook on low heat for 15 to 20 minutes. Rest for 10 minutes before serving.



Mutton Seekh Kebabs

Ingredients:

Minced mutton - 500 g
Onion - 1 small, very finely chopped
Ginger garlic paste - 1 tbsp
Green chilli - 1, finely chopped
Fresh coriander - 2 tbsp, chopped
Mint leaves - 1 tbsp, chopped
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Roasted cumin powder - 1/2 tsp
Besan - 1 tbsp, lightly roasted
Salt - to taste
Oil or ghee - for brushing

Instructions:

Mix all ingredients in a bowl. Knead well for 4 to 5 minutes until sticky.Shape tightly around skewers.Grill in oven at 200 degrees C for 15 to 18 minutes or cook on a tawa, turning and brushing with oil.Cook till browned and fully done. Serve hot with mint chutney and onion rings.



Crispy Chicken Pakora

Ingredients:

Boneless chicken - 500 g, cut into strips
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp
Besan - 1/2 cup
Rice flour - 2 tbsp
Salt - to taste
Water - as needed
Oil - for deep frying

Instructions:

Marinate chicken with ginger garlic paste, spices, lemon and salt for 20 minutes.Add besan and rice flour. Sprinkle a little water to form a thick coating.Heat oil in a kadai. Fry in batches on medium heat till golden and crisp.Drain on paper and serve hot with green chutney.



Chicken Tikka Masala

Ingredients:

Boneless chicken - 600 g, cubed
Yogurt - 1/2 cup
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Lemon juice - 1 tbsp
Butter - 2 tbsp
Oil - 1 tbsp
Onion - 1 large, finely chopped
Tomato puree - 1 cup
Fresh cream - 1/4 cup
Kasuri methi - 1 tsp, crushed
Salt - to taste
Fresh coriander - for garnish

Instructions:

Marinate chicken with yogurt, ginger garlic paste, spices and lemon for at least 1 hour.Grill or pan cook till lightly charred and cooked through. Keep aside.Heat butter and oil. Sauté onions till golden. Add tomato puree and cook till thick.Add cream, kasuri methi and salt. Simmer for 5 minutes.Add cooked chicken and simmer for 8 to 10 minutes. Garnish with coriander and serve with naan or jeera rice.