Mutton in Coconut Gravy

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves 4











Ingredients:

1 pound mutton
15 - 20 pearl onions
1 teaspoon minced ginger
1 teaspoon minced garlic
2 tablespoon shredded coconut
2 teaspoon chilli powder
3 teaspoon coriander powder
1/2 teaspoon turmeric
5 cloves
1 inch cinammon stick
2 teaspoon fennel seed
curry leaves
salt to taste
oil

To Season:

2 - 4 dried red chillies
curry leaves
oil

Method:

Dry roast the spices and keep it aside

Dry roast chilli powder, coriander powder and turmeric powder.

Grind the roasted whole spices, roasted spice powder, shredded coconut with little water to a fine paste.

Heat oil in a pressure cooker. Add pearl onions, ginger, garlic and saute until onion turns transparent. Add mutton, salt and saute until water oozes out completely. Add ground mixture to it. Saute for 5 minutes. Pressure cook until mutton is fully done.

Once the cooker is cooled. Open the cooker and simmer it until the gravy thickens.

Heat oil in a pan. Add curry leaves and dried red chillies. Pour it over the curry.

Egg Burji

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves 2












Ingredients

3 eggs
1 small onion chopped
1 tablespoon chopped cilantro
5 green chillies
1 teaspoon minced ginger
curry leaves
salt to taste
oil

Method:

Heat oil in a pan. Add onion, ginger, green chillies and curry leaves until onion turns transparent. Add the chopped cilantro and saute for 2 more minutes

Beat eggs with salt in a bowl. Add the beaten egg to the onion mixture and saute until the egg is cooked.

Pav Bhaji

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves 4


I absolutely use almost any vegetable that is in stock or say I make it when my fridge needs to be emptied. I have mentioned the vegetable I used this time but then feel free to experiment.





Ingredients:

2 potatoes
1 capsicum
1 beetroot (secret behind the red color)
1 carrot
1 small onion chopped
1 small tomato chopped
1 teaspoon ginger garlic paste
1 teaspoon chilli powder
1 tablespoon pav bhaji masala
butter

Method:

Cut all the vegetables and pressure cook for three to whistles. Drain excess water. You can use this stock while making Bhaji . Mash the vegetables without leaving any lump.

Heat butter in a heavy bottom vessel.

Add chopped onions and saute until it turns transparent. Add ginger garlic paste, chilli powder, pav bhaji masala and salt. Saute until the raw smell goes.

Add tomatoes and saute for a minute. Add the drained vegetable stock to it. Cook for few more minutes. Mash onions and tomatoes well.

Add mashed vegetables to it and cook until it gets to a desired consistency.

Serve it with toasted bread/ desi pav, finely chopped onions, coriander leaves and lemon wedges.

Coconut Milk Rice

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves 2













Ingredients:

1 cup rice
3/4th cup coconut milk
1 inch cinnamon stick
4 - 6 cloves
1 bay leaf
1 small star anise
1 cup frozen vegables (carrot, peas, beans)
4 - 6 green chillies
1 sprig mint leaves
2 teaspoon ghee
1/2 teaspoon oil
salt to taste

Method:

Wash and soak rice for 10 minutes. Drain the rice and spread it on a plate. Drizzle oil on rice and microwave it for 5 minutes.

Heat ghee in a cooker. Add the whole spices and saute for a minute. Add the vegetable, green chillies, mint leaves and saute for 2 - 3 minutes. Add 1 1/4 cup of water and 3/4 cup of coconut milk. Add rice to it and pressure cook for a whistle.

Potato Masala Curry

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4











Ingredients:

3 - 4 medium size potatoes
1 cup canned coconut milk
1 1/2 teaspoon chilli powder
2 teaspoon coriander powder
1 teaspoon freshly ground garam masala (recipe included)
1 teaspoon mustard
5 - 6 dries red chillies
curry leaves
salt to taste
coconut oil/vegetable oil

Method:

Pressure cook potatoes. Cut it into small cubes and keep it aside.

Dry roast 1/2 teaspoon fennel seed, 3 cloves, 1/2 inch cinnamon stick and powder it.

Heat oil in a pan. Crackle mustard. Add curry leaves and dried red chillies to it. Reduce the flame. Add red chilli powder, coriander powder, salt and saute for a minute. Add potatoes and saute for a few more minutes. Add coconut milk to it. Bring it to a boil and switch off the stove. Boiling it will for long will dilute the dish.