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.

Pie Crust

All Purpose Flour - 1 1/2 cup

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp. diced

Shortening - 3 tbsp.

In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surface into desired circle. Transfer this circle into baking dish and trim the edges and crimp decoratively. Pierce the bottom of crust with a fork and freeze for 15 min before using it in your favorite recipe.

For recipes that call for pre baked Pie Crust preheat oven to 375 F. Line the entire crust with foil and fill with dry beans. Bake for 20 min. Remove the foil and beans and bake another 10 min.

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.