Mutton Fry

Mutton - ½ kg

Whole Garam Masala - (Cinnamon - 1, Clove - 4, Cardamom - 2)

Onion - 3, sliced

Green chili - 4, slit

Ginger Garlic paste - 3 tbsp.

Turmeric - ½ tsp

Salt - to taste

Peppercorn - 1 tbsp.

Garlic - 4 cloves

Oil - 5 tbsp.

Curry leaves

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cilantro

In a pressure cooker add the Mutton along with Whole Garam masala, Onion, Green Chilli, Ginger Garlic paste, Turmeric, required Salt and ¼ cup Water. Close the lid and pressure cook for 4 whistles.

In a mortar add the Garlic cloves along with Peppercorn and crush to a coarse paste.

Heat Oil in a large pan. Add the crushed Garlic paste along with Curry leaves and sauté for few seconds. Season the mixture with Turmeric, Chilli and Coriander powder. Add the Mutton stock along with required Salt. Cook closed until it reduces to more than half its quantity. Now add the cooked Mutton and fry well.

Transfer to a serving bowl and garnish with Cilantro.

Vegetable Manchurian

IKEA Vegetable Meatballs - 3 cup, cooked as per package directions

Oil - 2 tsp

Ginger - 1 pc, chopped

Garlic - 4 cloves, chopped

Green Chilli - 2, chopped

Onion - 1, chopped

Bell pepper - 1, chopped

Soy sauce -1/4 cup

Tomato Sauce - 1 tsp

Hot and Sweet sauce - 1/4 cup

Chilli Paste - 1 tsp

Red Pepper flakes - to taste

Rice Vinegar - 1 tsp

Spring Onion - ½ cup, chopped

Heat Oil in a skillet.

Add Ginger, Garlic and Green Chillies; saute for 1 minute.

Add Onion and Bell Pepper and saute until the Onions begin to soften.

Stir in Soy Sauce, Tomato Sauce, Hot and Sweet sauce, Chilli Paste, Red Pepper Flakes and Rice Vinegar; cook for 1 minute.

Finally add the prepared Veggie balls along with Spring Onion and toss well.

Serve warm.

Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.