Dal Gosht

For the Mutton Base

Ghee – ¼ cup

Onions – 3, sliced

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Mutton (with bone) – 1 kg

Turmeric powder – ½ tsp

Red chilli powder – 1 tbsp

Tomatoes – 3, finely chopped

Water – ½ to ¾ litre

Salt to taste

Whole Spices

Bay leaves – 2

Mace – 1

Cinnamon – 1–2 inch

Star anise – 1

Shah jeera – 1 tsp

Green cardamoms – 3–4

Black cardamom – 1–2

Cloves – 5–6

Peppercorns – 10–12

For the Dal

Chana dal – ½ cup

Toor dal – ½ cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Green chillies – 3–4

Turmeric – ½ tsp

For the Lauki

Bottle gourd – 500 g, peeled and cut into large pieces

Ginger-garlic paste – ½ tsp

Green chillies – 2–3

Turmeric – ¼ tsp

Final Additions

Green chillies – 5–6, slit

Garam masala – 1 tsp

Lime juice – from 1 lime

Boil chana dal and toor dal with ginger paste, garlic paste, green chillies, turmeric, and water. Cook till just done. Do not mash — the dal should hold its shape.

Boil bottle gourd separately with a little ginger-garlic paste, green chillies, and turmeric till soft but not mushy. Keep aside.

Heat ghee and add whole spices. Let them release their aroma. Add sliced onions and sauté till golden brown. Add ginger paste and garlic paste. Sauté well.

Add mutton and sear on high flame for 3–4 minutes till it changes colour. Add turmeric, red chilli powder, and chopped tomatoes. Cook till tomatoes soften and blend into the masala.

Add water and salt. Cover and cook till the mutton is tender and you see oil floating on top.

Add the boiled lauki and cooked dal. Mix gently without mashing the dal. Add slit green chillies and garam masala. Cover and simmer for 5 minutes so the flavours come together.

Switch off the flame and add lime juice. Mix well. Serve hot with rice or roti. A rich, comforting dish that brings together protein, flavour, and tradition in every bite.

Fish Curry

For the Masala

Black peppercorns – 1 tsp

Cloves – 1 tsp

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Green chillies – 5

Garlic – 7–8 cloves

Ginger – 1 inch

Fresh grated coconut – 2 cups

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Water – as needed (to grind)

For the Curry

Coconut oil – 1 cup

Onion – 1 large, finely chopped

Tomato – 1 large, finely chopped

Water – 1 cup (for cooking tomatoes)

Other Ingredients

Tamarind pulp – 1 tbsp

Green chillies – 4–5, slit

Water – 2 to 3 cups (adjust consistency)

Thick coconut milk – 1 cup

Salt to taste

For the Fish

Pomfret – 1 whole, cleaned and sliced

Grind peppercorns, cloves, coriander seeds, cumin seeds, green chillies, garlic, ginger, coconut, turmeric, and chilli powder with a little water into a smooth paste.

Heat coconut oil and sauté onions till soft and pink. Do not brown. Add tomatoes and cook till soft. Add 1 cup water to speed up the process.

Add tamarind pulp, and slit green chillies. Add the ground masala, 2 cups water, and coconut milk. Mix well. Add salt and adjust consistency with more water if needed. Bring the curry to a boil.

Once boiling, gently add pomfret pieces. Cook for about 5 minutes on medium flame. Do not stir to avoid breaking the fish.

Finish Switch off the flame once the fish turns opaque and white. Let the curry rest for a few minutes before serving.

Serve hot with steamed rice.

Pepper Chicken

Chicken - 1 lb

Turmeric - 1 tsp

Salt

Ginger Garlic paste - 2 tbsp.

Oil - 2 tbsp.

Bay Leaf - 1

Cinnamon - 1 stick

Cardamom - 2

Onion - 1, sliced

Curry leaves

Pepper - 1 tbsp., coarsely ground

Cumin - 1 tsp, coarsely powdered

Marinate the Chicken with Turmeric, Ginger Garlic paste, and necessary Salt.

Heat Oil in a pan. Add Whole Garam masala for tempering.

Add the Onion and Curry leaves; sauté until the Onion becomes golden.

Season the mixture with crushed Peppercorn and Cumin.

Add the Chicken and mix thoroughly. Cook covered on medium heat for about 15 minutes.