Chicken Cutlet

Mutton Roast

To Pressure Cook:

Mutton - 1 kg

Chili powder - 2 tsp

Turmeric - ½ tsp

Curry leaves

Salt

For Masala:

Oil - 3 tbsp.

Cinnamon - 1 pc.

Onion - 3, sliced

Green chili - 2, slit

Ginger garlic paste - 2 tsp

Tomato - 1, chopped

Turmeric - ¼ tsp

Chili powder - 2 tsp

Coriander powder - 1 tsp

Fennel powder - 1 tsp

Peppercorn - 1 tbsp., crushed

Garam masala powder - ¼ - ½ tsp

Curry leaves

Cilantro

Salt

Pressure cook Mutton along with Chili powder, Turmeric, Curry leaves, Salt and 1 cup Water for about 20 to 30 mins. Keep aside.

Heat Oil in a large pan. Temper Cinnamon and add Onion, Green chili, Curry leaves and required Salt. Sauté until the Onion turns translucent. Add Ginger Garlic paste and sauté until the raw smell goes away. Add the Tomatoes and cook closed until soft. Season the mixture with Turmeric, Chili powder, Coriander powder, Peppercorn and Garam masala. Sauté until the raw smell of the masala goes away. To this add the Water from cooking the Mutton. Bring to boil on high flame and cook until the water content is dried. Now add the Mutton and cook closed for another 1o minutes. Garnish with Cilantro and serve hot with Rice or Roti's.

Omelet - Indian Style

Egg - 2

Milk - 1 tbsp.

Onion - 1/4 cup, diced

Green Chilli - 1, minced

Salt

Oil - 1 tbsp.

Peppercorn - 1 tsp

In a medium bowl add the Eggs and Milk; whisk well until smooth.

Stir in chopped Onions and minced Green Chillies.

Season the Egg mixture with a pinch of Salt.

Heat Oil in a nonstick skillet. Pour the Egg mixture into the hot skillet. Once the edges begin to brown; flip the Omelet and cook the other side.

Garnish with freshly cracked Peppercorn.