Mutton Curry

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Ingredients

·         One kg mutton

·         4-6 whole red chilies

·         1 ½ tsp fennel seeds

·         1 tsp peppercorns

·         1 tbsp mustard oil

·         2-3 bay leaves

·         A little bit whole garam masala

·         1 medium onion

·         ½ tsp turmeric powder

·         1 cup tomato paste

·         1 ½ tsp ginger garlic paste

·         3-4 green chilies- sliced

·         1-2 medium sized potatoes

·         1 tsp cumin powder

·         Salt to taste

·         Red chili powder to taste

·         ½ tsp nut meg powder

·         1 tbsp vinegar

·         1-2 tsp tamarind paste

·         ½ cup chopped fresh coriander leaves

Preparation

Cook the mutton in water until it gets tender. Heat the mustard oil in a pan and add whole red chilies, peppercorns, fennel seeds, bay leaves, and whole garam masala in it. Cook for 1 minute and then add sliced onion to it. Cook for another minute (don’t let it brown). Now add turmeric powder, ginger garlic paste and salt to it. Cook for 1-2 minutes. Peel and cut the potatoes in medium large pieces. Now add sliced green chilies, and potatoes to the pan. At the same time also add the water of the boiled mutton to it. Cover the pan and let it cook for about 15-20 minutes. Now remove the lid and add cumin powder, red chili powder, and nut Meg powder to it. Also add boiled and tendered mutton pieces to it. If you want gravy and more water is needed, add one cup of water. Now add tomato paste to it and mix well. Put the lid on and let it cook for 10-15 minutes. Now add the vinegar and tamarind to it. Cook for 4-5 minutes and then add chopped fresh coriander leaves to it. Delicious Mutton Curry is ready. 

Crispy Potato Wedges

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Ingredients:

·         1 kg Potatoes

·         1 tsp sesame seeds

·         ½ cup Rice Flour

·         ½ cup Corn Flour

·         1 tsp red Chili Paste

·         A pinch of Chili Flakes

·         Salt to taste

·         1 tsp Sesame seeds

For Sauce

Ingredients:

·         Half cup water

·         One cup sugar

·         1 tsp finely chopped garlic

·         1 tsp finely chopped lemon grass

·         1 ½ tsp red chili paste

·         A pinch of chili flakes

·         1 lemon- juiced

·         Salt

Preparation:

Sauce

Take a skillet and heat water in it. Add sugar, garlic, and lemon grass to it. Stir it and let it cook for 1-2 minutes unless the sugar melts. Then add chili paste and red chili flakes to it. Cook until desired consistency reaches, about five minutes. Then add lemon juice and salt to it and remove from the heat.

Potato Wedges

Peel and cut potatoes in good shape and boil them for just 5 minutes. Take the potatoes out of water and keep aside. Now take a bowl to make batter. Take corn flour, rice flour, sesame seeds, salt, chili paste, chili flakes, and a little water to make a thick paste. Now mix well, add the potatoes in the batter and coat the potatoes well. Now fry the potatoes and you will see the crispy potatoes ready to enjoy. Serve with the sauce. 

Chicken Masala

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Ingredients:

·         1 kg Chicken

·         One cup Olive Oil

·         Two Onions- sliced

·         2 whole Fresh Garlic

·         2 inch piece of Ginger

·         Salt to taste

·         2 tsp Red Chili Powder or to taste

·         2 tsp Coriander Powder

·         2 tsp Cumin Seed Powder

·         1 tsp Turmeric Powder

·         1 tsp Ground Gram Masalah

·         3 tsp Tomato Paste

·         Half cup Chopped Fresh Coriander Leaves

·         6-8 Green Chilies

Preparation:

Take a heavy bottom skillet and pour into it the olive oil. Add the sliced onion to it and put it on medium heat. Let them cook for 3-4 minutes. Don’t let them get brown in colour. Now add a cup of water and cover the skillet. Let it cook on low heat until the onions get tender. Meanwhile peal the ginger and garlic; take them into a blender and mix into it half cup of water. Blend them well. Then remove the cover and add ¼ cup of water to it. Now add chicken, ginger garlic, salt, chili powder, coriander powder, and turmeric powder. Mix all the ingredients well, cover the skillet, and let it cook on medium high heat. Stir it after each 4-5 minutes. When the oil begins to leave the masala, remove the cover and add ground gram masalah and tomato paste to it. Cook it stirring continuously for another two minutes. Now add coriander leaves and green chilies to it and remove from the heat. Serve the Chicken Masala with fresh Naans and Salad. You can also serve it with boiled rice.