Totakoora podi koora

Ingredients:

• Amaranth Leaves – 2cups
• Potatoes – 3
• Channa dal – 1tsp
• Urad dal– 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Salt to Taste
• Turmeric Powder – 1/8tsp
• Oil – 6tsps
• Red Chillies – 3
• Extra Cumin Seeds – 1/2tsp

Preparations:

1. Wash amaranth leaves thoroughly and chop the leaves. 
2. Boil the leaves fro 5mints and keep aside.
3. Wash and clean the potatoes.Peel the potatoes and cut them and also boil potatoes.
4. Break red chilies into small pieces.Heat a pan and dry roast 1/2tsp of cumin seeds. 
5. Fry for 1 minute and add the red chilli pieces.Fry them for another minute or till the chillies are crisp. 
6. Take them into a mixer and pestle and powder it.
7. Heat a pan and add 3tsps of oil to it.When oil is hot add the cooked amaranth leaves and saute.Fry the leaves till dry and keep them aside.
8. Again heat a pan and add 3tsps of oil to it.When oil is hot add the channa dal and urad dal. Fry till the seeds change color to golden brown. 
9. Then add the mustard seeds and cumin seeds.Fry till the seeds splutter.Add the cooked potatoes and mix well.Add turmeric powder and salt to the potato mixture and mix well. 
10. Cook covered on slow flame for 5mints in a low flame. 
11. Now add the roasted Cumin-chilli powder & fried amaranth to the potato mixture and mix well Cook for a minute and serve hot with rice.

Amaranth raw mango dal

Ingredients:

• Toor dal – 1 Cup 
• Amaranth Leaves (Totakoora) – 1/2 cup
• Raw Mango (Mamidikaya) Pieces – 1/2 cup
• Green Chillies sliced – 5 
• Urad dal – 2tsps
• Mustard Seeds – 3/4tsp
• Cumin Seeds – 3/4tsp
• Red Chilli Powder – 1tsp
• Turmeric Powder – 1/4tsp
• Salt to Taste
• Asafoetida – 1/8tsp
• Curry leaves - 1sprig
• Red chillie - 2
• Oil – 4tsps
• Cilantro chopped - fist full

Method:

1. Cook and boil the toor dal,amaranth leaves and mango with turmeric powder and green chillies until dal is done and keep aside.
2. Heat a pan and add oil to it.When oil is hot add urad dal and fry. 
3. Fry till the seeds start changing color.Then add the mustard seeds,red chillies,curry leaves and cumin seeds. 
4. Fry the seasoning till the seeds splutter. 
5. Then add asafoetida and mix.  
6. Then add the cooked dal along amaranth leaves,mango and mix well.  
7. Mix all well and add sufficient water required.Mix again and add red chilli powder and salt. 
8. Mix all well and cover the pan with a lid.Cook the dal covered on low heat for5 minutes. 
9. After 5 minutes remove the lid and stir the dal well and garnish with cilantro chopped. 
10. serve hot with plain rice.

Amaranth dal

Ingredients:

• Toor dal – 1 Cup 
• Totakoora (Amaranth Leaves) – 1/2 cup
• Tamarind pulp -   3tsp
• Green chillies sliced -  2
• Urad dal – 1/2tsps
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Asafoetida – pinch
• Curry leaves - 1 sprig
• Red Chilli Powder – 1tsp
• Red chillies     - 2
• Turmeric Powder – 1/4tsp
• Salt to Taste
• Oil – 3tsps

Method:

1. Boil and cook dal and amarnath leaves with turmeric and green chillies until dal is done.
2. Heat a pan and add oil to it. When oil is hot add urad dal and fry. 
3. Fry till the black gram change color to golden brown. 
4. Then add mustard seeds and cumin seeds,red chillies and curry leaves to the seasoning. 
5. Fry till the seeds splutter. Add asafoetida and mix well. 
6. Now add the cooked dal,amaranath and mix.Add red chilli powder,and salt. 
7. Mix well and add sufficient water.The dal should be of pouring consistency. 
8. Now add the tamarind pulp and mix well. 
9. Cook covered on slow flame for 5 minutes.After 5 minutes remove the lid and stir once. 
10. Serve hot with plain rice.

Ponnaganti podi pappu

Ingredients:

• Toor dal – 1cup
• Ponnaganti Koora Leaves – 3/4cup (Water Amaranth)
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Curry leaves -1 sprig
• Cumin Seeds – 1/2tsp
• Red Chilli Flakes – 1tsp
• Turmeric Powder – 1/8tsp
• Salt – To Taste
• Oil – 5tsps

Method:

1. Pluck the leaves of the green leafy vegetable. 
2. Use only the leaves.Wash the leaves and boil them.
3. Wash & cook the dal until cooked.
4. Do not overcook the daL.After the dal is just cooked,drain water and take the cooked dal into a bowl.  
5. Heat a pan and add oil to it. 
6. When oil is hot add black gram and fry stirring till the seeds start changing color. 
7. Then add mustard seeds and cumin seeds,curry leaves and fry till the seeds crackle fully. 
8. Then add cooked green leaves, red chilli flakes, turmeric powder, salt and cooked dal. 
9. Mix all well and cover the pan. 
10. cook covered on low flame for one minute to get the flavors mixed. 
11. Serve hot with rice.

Almond kulfi

Ingredients:

• Milk – 4 Cups
• Cardamom – 5
• Sugar – 1/4Cup
• Corn Flour – 1tsp
• Almonds – 10
• Bread – 1 Slice

Preparations:

1. Peel the Cardamoms and powder them. 
2. Slice almonds to thin pieces and keep aside.  
3. Remove the crust from the bread slice and tear it into small pieces.
4. Method:
5. Take half cup milk from 4 cups milk and keep aside. 
6. Heat a non stick pan and add the remaining 3 1/2 cups milk to it.  
7. We have to reduce milk by evaporating.Reduce 3 1/2 cups milk to one and half cups. 
8. If the milk is thick just reduce it to two and half cups. 
9. Take a mixie jar and add the bread pieces,corn flour and half cup milk and blend to a smooth paste. 
10. Run the mixer for 2 to 3 minutes till you get a thick paste. 
11. When the milk is reduced, add the above paste to the milk and mix well.
12. Keep on stirring the milk as the bread in the paste will sit at the bottom and gets burnt. 
13. When the mixture is thick add sugar and stir.Once sugar is added the consistency will become thin. 
14. Heat till you get the right consistency.Switch off the flame and add thinly sliced almonds and cardamom powder. 
15. Cool the mixture to room temperature.Spoon this mixture into Kulfi Moulds or into small cups and freeze for 6 hours.

Ravva laddu

Ingredients:

• Semolina(Bombai Rawa, Suji) – 1 Cup
• Dalia split powder      -  1/2 cup
• Sugar – 1 Cup 
• Grated Fresh Coconut - 1 Cup
• Cardamom – 5 
• Raisins – 10 
• Cashew Nuts - 7 
• Ghee – 1tsp 
• Milk For Binding Laddus

Method:

1. Powder the sugar and take it in a bowl and keep it aside. 
2. Peel the cardamoms and take the seeds. 
3. Powder the cardamom seeds and camphor to a fine powder and keep it aside. 
4. Keep this powder in an airtight box till we use or else the sweet smell vanishes. 
5. Chop cashew nuts into pieces and keep them aside.
6. Heat a pan and fry semolina on low flame.Heat a pan and fry semolina on low flame.
7. Fry semolina until dry.When tasted it should not have any rawness. 
8. Now take this into a bowl and keep it aside. 
9. Fry the grated coconut in the pan till dry. 
10. Take a flat plate and add fried semolina,fried grated coconut,and powdered sugar,dalia split powder and mix them well. 
11. When mixed,the mixture will be wet to touch because powdered sugar when mixed with hot semolina and hot grated coconut, melts releasing some moisture. 
12. Add powdered cardamom to the above mixture. 
13. Heat a pan and add 1tsp ghee to fry raisins. 
14. When fried they swell like balloons. 
15. Take care not to over fry which would spoil the taste. 
16. Remove the raisins and fry cashew nut pieces in the same ghee till golden brown. 
17. Add the fried raisins and cashew nut pieces to the semolina mixture and mix. 
18. Mix well with fingers. Now let us make laddoos. 
19. Add small quantity of milk to the mixture and mix. 
20. Take a fistful of the wet mixture and make laddoos. 
21. Add milk in small quantities only as and when required.If you add the milk all at one go,the mixture would become soggy and you can’t make laddoos. 
22. Therefore take care to add milk as per requirement and in little quantities. Arrange laddoos in a plate side by side to dry and store in a jar. 

Nargisi kofta

Ingredients:

• For the Koftas: 6 eggs
• 500 gms finely ground lamb minced
• 1 tbsp giner garlic paste
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp garam masala powder
• Salt to taste
• 1/2 cup dalia spilt powder
• oil for deep frying
• For the gravy: 2 medium sized onions paste
• 2 tsps garlic paste
• 2 tsps ginger paste
• 3 medium tomatoes ground to a smooth paste 
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• 1 tsp garam masala powder
• 8 tbsps fresh yogurt
• 3 tbsps oil
• Salt to taste
• Chopped coriander leaves to garnish

Method:

1. Boil 6 eggs till hardboiled. 
2. Immerse immediately in cold water and then peel. Keep aside.
3. To prepare the Koftas: Put the lamb mince,ginger garlic paste,dalia split powder,turmeric,red chilli,garam masala powder,and salt to taste in a large mixing bowl. 
4. Mix well to form a smooth paste. Divide into 6 equal portions.
5. Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even around the egg till it is fully covered. 
6. Repeat for all the remaining hardboiled eggs. Place all in a plate.
7. Heat the oil for deep frying in a deep pan and deep fry till golden. When done, drain and place on tissue.

1. To prepare the gravy: Heat the cooking oil in a deep pan and add the onion paste. Fry till light golden in color and then add the ginger and garlic pastes.
2. Fry for 2-3 minutes and add the tomato paste and all the spice powders(chilli powder,jeera powder,dhania powder,turmeric powder and garam masala). Mix well. Fry till the oil begins to separate from the masala.
3. Add the yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.
4. Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the fire. Slice the koftas in half horizontally.
5. Garnish the dish with chopped fresh coriander and serve hot with Chapatis.

Mysore bonda

Ingredients 1:

• Maida(all purpose flour)  1 cup
• Rice Flour  2tsp
• Curd        1 cup
• Cooking soda  pinch
• Salt  to taste

1. Mix all the above ingredients to form a batter.The batter should not be too thick or too thin. 
2. Leave it to ferment for about 10 to 12hrs.

Ingredients 2(optional)

• Green chillies  3 no's
• Curry leaves  2 sprigs
• Cumin seeds  1 tsp
• chopped onions 1/4 cup
• Ginger pieces  1 tsp

Method:

1. Now before making mysore bonda add finely chopped green chillies, cumin seeds, ginger, curry leaves, onions(optional) and mix well. According to the consistency add little water to form a thick batter without lumps. Heat oil in a pan.  
2. Mix the batter again and drop with hands. just like punugulu.
3. Fry on medium heat till it is golden brown on all sides. 
4. Serve hot. 

Tamarind date chutney

Ingredients:

• 3/4 cup tamarind pulp
• 1/2 cup pitted dates, soaked in a cup of hot water
• 1 cup water
• 1/3 tsp pepper powder
• 1 1/2 tbsp jaggery
• 1/2 tsp roasted cumin powder
• 1/4 tsp ginger powder (optional)
• salt  to taste

Method:

1. Blend the dates along with the tamarind pulp and 1/2 cup water in the blender till you get a smooth paste.
2. Transfer to a small pan and add the other 1/2 cup water,salt,pepper powder,jaggery,cumin powder and ginger powder.
3. Cook on medium heat until it comes to a boil. Turn off heat and let it cool to room temperature.

Shammi kebabs

Ingredients:

• 1 kg Minced meat  
• 100 gms Chana dal, soaked for an hour 
• 1tsp Garam masala 
• Few cardamoms 
• 2-3 Cloves and cinnamon 
• 4-5 Pepper balls 
• 2 Eggs 
• 1 tsp Zeera powder 
• Juice of 1 lemon 
• Salt and green chilies to taste 
• Mint leaves 
• Coriander leaves 
• Oil or ghee for deep fry

Method:

1. Cook dal and rest of the ingredients except eggs together in a pressure cooker till the dal is done.
2. Now uncover it and keep stirring till the water evaporates. Allow to cool.
3. Grind the above mixture to a fine paste. 
4. Add eggs into the mixture. Stir well.
5. Now roll out the mixture into small balls and flatten them with the help of palms.
6. Take ghee in a pan, heat it and deep fry each kebab on both sides till golden brown.
7. Shamim Kebab is ready. Serve it with  fresh mint chutney.

Mutton pepper fry

Ingredients:

• 1/2 kg Mutton 
• 2 tbsp Chilli powder 
• 1 tsp Garam masala powder 
• 1 Sprig curry leaves
• 1 tsp Turmeric powder 
• 6 Green chillies  
• 1 tsp Mustard seeds 
• 4 tbsp Pepper powder 
• 1 tbsp Ginger-garlic paste 
• Salt to taste 
• 2 tbsp Coriander powder 
• 1/4 Cup oil

Method:

1. Wash and cut the mutton into small pieces.
2. Cook it in a pressure cooker along with ginger-garlic paste,turmeric,chillI powder,coriander powder,and salt.
3. Heat oil in a pan, add mustard seeds and allow spluttering.
4. Add green chillies.
5. Now add cooked mutton.
6. Cook again till it gets roasted.
7. Mix garam masala and pepper Powder.
8. Saute again for about 5 minutes in a low flame.
9. Mutton Pepper Fry is ready to serve.
10. Garnish it with curry leaves.

Mutton with masoor dal

Ingredients:

• 1 Cup masoor dal 
• 1 kg Meat boneless and cubed 
• Salt to taste 
• 4 tbsp Vegetable oil 
• 1 Onion sliced 
• 1 tbsp Ginger paste 
• 1 tbsp Garlic paste
• 2 tsp Coriander powder 
• 1 tsp Cumin powder 
• 1/2 tsp Turmeric powder 
• 1 tsp Red chili powder
• 5 green chillies sliced 
• 1 tsp Garam masala 
• Juice of 1 lemon 
• Coriander leaves to garnish

Method:

1. Boil the dal,meat with salt and 2 tbsp of oil in a pressure cooker till the dal is soft.
2. In another pan,heat 2 tbsp of oil and fry the onions till golden brown.
3. Add the ginger and garlic paste and fry for a minute.
4. Add the coriander, cumin, turmeric, red chilli powder and garam masala powder and fry till the oil separates from the masala.
5. Add the dal-meat mixture to this masala and mix well and also add green chillies.
6. Bring to a boil and simmer for 10 minutes.
7. Take off from the fire,add lime juice,stir well and garnish with coriander leaves. 

Mutton Kebabs

Ingredients:

• 1 kg Mutton (cut in length, around 1 inch in breadth) 
• 3 capsicums(red,green,yellow diced in to 1 inch )
• 4tsp Papaya Paste (raw) 
• 4tsp Onion Paste 
• 1tsp Ginger Paste 
• 1tsp Garlic Paste 
• 1 tbsp Black Pepper Powder  
• 3tsp Chili Powder 
• 3 tbsp Mustard Oil (raw) 
• Salt to taste 
• Green Chillies (for garnish) 
• Onion Slices (for garnish)
• 2tsp clarified butter.

Method:

1. Mix together all the ingredients(except green chillies and onion slices) and let the mutton marinate for 12 hours in a refrigerator.
2. Make kebabs and set in the skewer by applying butter to the kebabs and capsicums.
3. Arrange mutton diced and capsicum diced one by one.
4. Preheat the oven at 250C before placing the kebab into the oven.
5. Roast it until the kebabs turn brown and the water dries up.
6. After they are done take out the skewers and garnish with green chillies and onion slices.
7. Generally this dish is prepared on charcoal, but it can be made in an oven without compromising the taste.

Mutton aloo

Ingredients:

• ½ kg Potato (peeled, cut into 1-2 inch pieces) 
• 2-3 Medium Sized Onion (chopped) 
• 1 tsp Garam Masala Powder 
• 1 cup Fresh cilantro Leaves 
• 2-3 Green Chilies (chopped) 
• 3 tbsp Coriander Powder 
• ¼ tsp Turmeric Powder 
• 1 tbsp Ginger Paste 
• 1 tsp Garlic Paste 
• 4 tsp Chili Powder 
• 6-8 Black Pepper 
• 2 Black Cardamom 
• To taste Salt 
• 1 Kg Mutton 
• 6-8 Cloves 
• 1-2 Lemon 
• ½ cup Oil

Method:

1. Heat the oil in a pan and fry the onions till brown.
2. Remove the onion from the oil and grind.
3. Add turmeric powder, coriander powder,garam masala,cardamom,cloves,black pepper, chilli powder, garlic, ginger and salt in the remaining oil. Fry the spices and add a little water.
4. Add mutton and grounded onion to the above and cook till water dries.
5. Add enough water to cover the contents and cook till the meat tenderizes.
6. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
7. Garnish with fresh cilantro,green chilies and lemon.
8. Mutton aloo  is ready. Serve with naan.

Baby corn fritters

Ingredients:

• Baby corn, cut into 2 halves vertically  1 cup
• Plain flour (maida) 1/2 cup
• Cornflour 2 tsp
• Besanflour2 tsp
• Buttermilk 1/2 cup
• Chilli powder 1 tsp
• Garlic paste 1 tsp
• Salt to tatse
• Baking soda  pinch
• Oil for deep frying

Method:

1. Apply salt on the baby corn. Keep aside for 8 minutes. Drain out the excess water.
2. Make a thick batter using the flour,besan,cornflour, buttermilk, chilli powder, garlic paste,baking soda and salt (using a little water if required).
3. Dip the baby corn in this batter and deep fry in hot oil till golden brown in colour.
4. Drain on tissue paper.
5. Serve hot with hot sauce or tomato sauce. 

Green plantain curd chutney

Ingredients:

• Aratikaya/Raw banana  1 
• Green chillies        6
• Curd                  1 cup
• Salt                  to taste
• Garlic                3 pods
• Cilantro              fist full

For seasoning:

• Oil                  1tbsp 
• Udad dal             1/4 tsp
• Chana dal            1/4 tsp
• Mustard seeds        1/4 tsp
• Red chillies         2 nos
• Curry leaves         few
• Hing                     pinch

Method:

1. Cut banana into 2 pcs and boil until soft.
2. Drain water and peel the skin.Cut them into small pieces.
3. Grind green chillies,Cilantro,garlic and salt into smooth paste.
4. Add this paste and salt to the  curd and mix well with a spoon.
5. Now add cut plantain pieces to the curd mixture and mix well.
6. In a small kadai take thecoil.
7. When hot add the mustard,urad dal,chana dal,red chillies,hing and curry leaves.
8. Add it to the chuntey.

Onion chutney

Ingredients:

• Onions – 3 
• Urad Dal – 1/2 cup
• Dry Red Chillies – 8-10 no. (adjust according to your taste)
• Oil – 1 Tbsp
• Salt – to taste
• Tamarind paste – 2 tsp 

For Tempering:

• Oil – 3 Tbsp 
• Mustard seeds – 1 tsp
• Asafoetida – 1/8 tsp
• Curry leaves – 1 sprig
• Dry Red chillies – 1-2 no.

Method:

1. Heat 1 tsp oil in a pan on low heat and saute the whole dry red chillies and urad dal, until the urad dal is reddish brown in color. 
2. Remove and keep aside.
3. In the same pan, add 2 tsp of oil and add roughly chopped onions and some salt. 
4. Cook until the onions are tender and light brown in color. Cool for some time.
5. Grind the urad dal and red chillies into a coarse powder. Remove and set aside. 
6. Process the onions and tamarind paste in the blender, don’t grind them into a smooth paste, let them have some texture. 
7. Avoid adding water while grinding. Add 1/4 cup of water if you can’t do without it.
8. Heat the 3 Tbsp of oil in the same pan you used to saute the onions on medium heat, and add the mustard seeds, let them splutter and then add the asafoetida, dry red chillies and curry leaves for tempering. 
9. Add in the onion paste and the urad dal-red chilli powder and mix well to combine. 
10. Adjust salt and cook for 8-10 minutes, until it is thick and starts turning brown.

Coriander chutney

Ingredients:

• 1 Bunch Chopped Coriander leaves
• 4 green chillies
• 2  red chillies
• 1 tsp urad dal
• 1 tsp chana dal
• 1 Jeera
• 1 tsp tamarind paste
• Salt to taste
• 2 tsp oil

Method:

1. Oil the pan fry coriander chopped leaves along green chillies.
2. Keep it aside for 10mints so that the mixture cools down.
3. Now blend the fried cilantro,green chillies,tamarind paste,salt in a mixer into a smooth paste. 
4. If necessary add little water.
5. Now for tadka heat oil and fry jeera,redchilli,urad dal and chana dal.
6. Mix this to the smooth paste of cilantro.

Mutton biryani

Ingredients:

• Mutton – 5 lbs
• Basmati Rice – 9 cups
• Kesari food color – 1/4 tsp
• Butter – 3 tsps
• Onion – 1 large
• Oil - to fry onions (6tsps)
• Milk – 4 tsps
• Ginger Garlic Paste – 5 tsps
• Green Chillies – 4
• Chopped Cilantro – 1/2 bunch 
• Mint Leaves – 1/2 bunch
• Bay leaves -5
• Salt - to taste
• Chilli powder - 5tsps(according to tatse and spice)
• Shan sindhi biryani masala - 2 whole packets

Spices(instead of shaan masala):

• Cloves – 10 
• Mace -4
• Nutmeg- 4
• Cinnamon Sticks – 5 medium
• Anise Star – 4 
• Elachi – 6 
• Dry apricots -2
• Bayleaves – 5 
• shajeera – 1 tsp 
• Jeera – 2 tsp
• Garam masala  - 5tsps
• Coriander powder -3tsps
• Cummin powder - 2tsps

Wash Mutton thoroughly.
Procedure:

1. Half boil the  basmati rice with bay leaves, 1/2 tsp salt, 1 tsp oil.
2. Drain water from rice and keep it aside.
3. Take a big vessel and add  oil. 
4. Slice 1 onion and start frying it in the vessel. 
5. Add the slited green chillies and fry.
6. After the onions are fried take them in to a bowl and set aside for garnishing.
7. Cook mutton with ginger garlic paste,salt,turmeric,shaan masala ,chilli powder and a cup of water in a pressure cooker for 5 whistles or until done and turn off the stove.
8. Take milk in a container, warm it. Add kesari color to the milk. 
9. Preheat oven at 450.
10. Take a deep bottomed alluminium tray. Butter its inside walls properly. 
11. Place layer of mutton curry  in a greased tray and then layer the half boiled rice.Finally garnish with fried onions,chilllies and then sprinkle the colored milk.
12. Place the tray in the oven carefully and cook  for 40 mins. 
13. After it is done, allow the biryani to rest in the oven for 10 more minutes. Take the tray out and garnish with chopped cilantro and mint on the top and mix it slowly.
14. Spicy biryani ready.

Mutton liver fry

Ingredients:

• Mutton liver 300 gms
• Onion  2 nos
• Ginger, Garlic paste  2 tsp.
• Turmeric powder  1/4 tsp
• Chilli powder  2 tsp.
• Oil  3 tsp
• Salt to taste
• Garam masala  1tsp
• Dhaniya powder 1tsp
• jeera powder   1/2tsp
• Cilantro chopped  fist full

Method:

1. Heat a kadai/pan and pour oil
2. Fry finely sliced onion.
3. Add ginger, garlic paste.
4. Let it turn soft.
5. Add turmeric,salt and chilli powder.
6. Stir fry well.
7. Add liver pieces and fry for 5mints in a low flame.
8. Pour 1/2 cup water and cover the kadai with a lid so that the liver piece turns softs.
9. Occasionally stirfry. Cook in low flame.
10. In less than 15 minutes,liver fry will be ready.
11. Finally sprinkle dhania powder,jeera powder,garam masala and cilantro and just stir fry for 2mints.

Malabar mutton curry

Ingredients:

•  1 lb(500g) of mutton
•  1 large onion
•  2 tomatoes
•  4-5 pods of garlic
•  1 inch piece of ginger
•  2-3 green chillies
•  Coriander leaves/curry leaves as required.
•  2 tsp red chilli powder
•  2 tsp turmeric powder
•  Salt - as required
•  1/4 Coconut milk
•  1 tsp Garam Masala 

To grind:

• 1/2 cup fresh or roasted coconut
•  2 tbsp coriander seeds(or 1 tbsp of coriander powder)
•  2 tsp black pepper seeds
•  1-2 dried red chillies

Method: 

1. Marinate the mutton pieces with red chilli powder, turmeric powder and salt for 30 minutes. 
2. Pressure cook the mutton up to 5 whistles with sliced onions and tomatoes. 
3. Roast fresh coconut with coriander seeds, dried red chilli and black pepper seeds until it turns golden brown. 
4. Let it cool and grind with water to a smooth paste. 
5. Add this to the cooked mutton and bring to a boil and add crushed garlic, ginger, green chillies and a pinch of Garam Masala. 
6. Cook at low temperature for 10-15 minutes. 
7. Adjust the spicyness and add coconut milk and cook it for 10mints in a low flame. 
8. Garnish with curry leaves and coriander leaves.

Coconut mutton

Ingredients:

• Mutton              500gms
• Onions chopped      2
• Oil                 4tsps
• Salt                to  taste
• Coconut fresh paste      1 cup
• Red chilii         1
• Coriander seeds     1 tbsp
• Cumin seeds         1/4 tsp
• Pepper              1/2tsp
• Poppy seeds         1 tbsp.
• Cinnamon sticks     2  
• Cloves              2
• Garlic ginger paste        1 tsp
• Turmeric pwdr       pinch
• Red chilli powder   1tsp
• Green chillies      3 

Method: 

1. First fry all the Masala Ingredients with out oil(redchillies,coriander seeds,cumin seeds,pepper,poppy seeds,cinnamon,cloves)and then Grind to paste.
2. Heat oil in a kadai and fry the chopped onions,grren chillies let them fry, then add the mutton and fry for a while.
3. Then add the ground masala,turmeric,salt,ginger garlic paste,chilli powder and boil until mutton is cooked and tenders soft. 
4. Finally add coconut paste and cook for another 10mints in a medium flame.
5. Remove and serve hot.

Gobi mutton kofta

Ingredients:
For the gravy:

• Finely chopped Small onion 1 
• Tomatoes finely chopped 2
• Cumin powder 1/2 tsp 
• Red chili powder 1 tsp 
• Coriander powder 1/2 tsp 
• Turmeric powder 1/4 tsp 
• Grated ginger 1 inch piece 
• Crushed garlic 2 cloves 
• Plain yoghurt 1/ 2cup 
• Cinnamon 1 stick 
• Cloves 2 
• Seeds from 1 cardamom 
• Oil 6 tbsp
• Salt to taste
• Chopped coriander leaves few

For the koftas: 

• Grated ginger 1 inch piece 
• Crushed garlic 2 cloves 
• Ground Lamb 1/2 kg 
• BeatenEgg 1 
• Small cauliflower florets 1 cup
• Cumin powder 1/2 tsp 
• Garam masala powder 1/2 tsp 
• Salt to taste
• Coriander leaves few

Method:

1. Grind the ginger, garlic, cumin powder, garam masala,
2. coriander leaves and 1/2 a tsp of salt together and make it into a paste
3. Add this ground paste and the egg to the ground lamb and mix well.
4. Make small balls out of this mixture and double boil them and Keep them aside.
5. Heat the oil in a pan and fry the onion until brown, add the cinnamon, cloves, cardamom seeds, ginger, garlic, chili powder, turmeric powder, cumin powder, coriander powder, and mix well. Fry for few minutes.
6. Then add the tomatoes and stir-fry until the oil separates from the mixture.
7. Add the yoghurt, salt and sprinkle little water. Let this come to a boil. 
8. Now add the meatballs and the cauliflower and cook over low heat for 25 minutes or until the meat is
9. cooked.
10. Stir occasionally without breaking the meatballs. Garnish with chopped coriander leaves .
11. Serve hot with roti or rice.

Mutton korma

Ingredients:

• Mutton             1 kg
• garlic             4 pods 
• ginger             1/2"inch
• water              2 cups 
• onions finely chopped  1 
• butter             1 tbsp
• yoghurt            1/2 cup 
• tomato paste       2 tbsps
• coriander powder   1 tbsp
• cloves             4
• cardamoms          2
• Star anise          3
• Kala jeera      1tsp 
• Bay leaves         2
• turmeric           1 tsb
• cumin              1 tsp
• cinnamon           1 stick 
• salt               to taste
• oil
• Chilli powder       4tsps

Method:

1. Saute onion in half of the butter until transparent. 
2. Add yoghurt, tomato paste, spices(cloves,cardamom,cumin seeds,star anise,bay leaves,kala jeera,coriander pwdr),and salt,chillipowder.
3. Now add mutton to the fried spices paste with the remaining butter. 
4. Stir in the spice mixture, add some of the garlic-ginger paste,water,and simmer,covered, until meat is tender.
5. Add remaining garlic-ginger and cook for 5 mins .
6. Serve hot.

Ginger Green chilli chutney

Ingredients:

• Green chillies              5
• Ginger                        3"inch piece
• Tamarind                    small lemon size
• Jaggery                       1/4 cup(according to our taste)
• Cumin seed                 1/2 tsp
• Curry leaves                1/2 sprig
• Salt                             to taste

Method:

1. Place all the ingredients in a mixer jar and make a fine paste using water.
2. Adjust salt,and jaggery according to taste.
3. It tastes gud with idli and dosa.

coconut chutney

Ingredients:

• Shredded Coconut – 1 cup
• Green Chillies –  4
• Curry Leaves – 1 sprig
• Cumin seeds - 1 tsp
• Oil – 1 tbsp
• Asafoetida – pinch
• Mustard Seeds – 1/2 tsp
• Dry Red Cillies – 1-2
• Coriander seeds - 1/2tsp
• chana Daal – 2 tsp
• Salt – to taste
• Tamarind – to taste

Method:

1. Heat oil in a pan and fry green chillies and place aside.
2. Now take these fried chillies,coconut shredded,tamarind,cumin seeds in to mixer jar and make it to a fine paste.
3. Heat oil for tempering and add the cumin and mustard seeds,chana dal,red chillies,asafoedita,corainder seeds followed by curry leaves. 
4. Remove and add this to the chutney. Mix well and serve. 

Dalia split chutney with red chillies

Ingredients: 

• 1 cup roasted dalia splits
• 6 red chillies
• 1 tsp jeera/cumin seeds
• Salt to taste
• 1 pod garlic

For tempering:

• 1 tbsp oil
• 1 tsp jeera/cumin seeds
• 1 tsp mustard seeds
• 2 redchillies
• 4-5 curry leaves 

Method:

1. Heat oil and add the red chillies.
2. Fry until the chillies color turns slightly. Remove from heat and let it cool. 
3. Add roasted dalia,fried red chillies,jeera,garlic,water and salt. 
4. Process into a smooth paste adding water. 
5. Heat oil for tempering and add the cumin and mustard seeds,red chillies followed by curry leaves. 
6. Remove and add this to the chutney. Mix well and serve. 

Peanut chutney

Ingredients: 

• 1 cup roasted peanuts(with or with out skin)
• 6 green chillies
• 1 tsp tamarind paste
• 1 tsp jeera/cumin seeds
• Salt to taste
• oil

For tempering:

• 1 tbsp oil
• 1 tsp jeera/cumin seeds
• 1 tsp mustard seeds
• 2 redchillies
• 4-5 curry leaves 

Method:

1. Heat oil and add the green chillies.
2. Fry until the chillies color turns slightly. Remove from heat and let it cool. 
3. Add roasted peanuts,fried chillies,tamarind, jeera, water and salt to the mixer jar.
4. Process into a smooth paste adding water. 
5. Heat oil for tempering and add the cumin and mustard seeds,red chillies followed by curry leaves. 
6. Remove and add this to the chutney. Mix well and serve. 

Mirch bajji

Ingredients:

• 6-8 chillies
• 1 cup Besan flour
• 4 tsps rice flour
• 1/4 tsp Chilli Powder
• 1/8 tsp of Salt
• 1/8 tsp of Baking Soda
• 1/8 tsp of Ajwain
• Oil to Deep Fry

Method:

1. Make a small slit in the chillies without cutting through completely.
2. For a milder version, remove all the seeds from inside using a wet paper towel
3. If you dont mind the spicy, retain some of the seeds
4. Place ajwain and besan powdr mixture inside the chillies using your hands(wash them before and after with soap), gently rub the pulp to coat all of the inside.
5. Repeat the same for all the Mirchis.
6. Set them aside
7. In a medium sized bowl, combine Chickpea Flour,Salt,Chilli Powder, Baking soda, Ajwain seeds if using with enough water to make a thick batter.
8. To check- the batter should coat the back of a spoon when dipped.
9. Heat oil in a kadai for deep frying.
10. Check if the oil is ready by dropping a small drop of the batter. If the drop slowly comes up by changing the color, the oil is ready.
11. Dipping one mirchi at a time, drop them carefully into oil. Please be careful as the oil will be smoking hot and an oil spill can cause unforgiving burns
12. Fry till both sides are golden brown
13. Place them on a tissue paper and drain the excess oil
14. Serve hot.

Spicy mixed vegetable pakora

Ingredients:

• 1 cup besan flour
• 5 tsp rice flour
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp ground turmeric
• 5 to 6 curry leaves
• Fist full Cilantro chopped
• 3 tsp chilli powder
• 1/2 tsp garam masala
• oil for deep frying
• 1 1/2 cup cabbage,potato,carrot chopped or grated(thick)

Directions:

1. Place besan,rice flour into a medium bowl. Mix in the coriander, salt, turmeric, chilli powder, garam masala.
2. Now add cilantro,curry leaves and chopped veggies and mix well.
3. Sprinkle some water and make a thick batter, more like a thick dough.
4. You should be able to crumble it in the hot oil. Set it aside.
5. Heat oil in a kadai or a deep and heavy bottomed container.
6. When oil is hot enough to fry, take a small portion of the batter and sprinkle it in the hot oil.
7. Turn the pakora both the sides to cook fully. When it becomes nice golden brown in color, remove them from oil.
8. It has to be crisp on the outside and semi soft on the inside.
9. Repeat the same procedure with the rest of the batter.
10. Serve hot.
11. Serve with ketch up.

Onion pakora

Ingredients:

• Besan or Gram flour – 1 and 1/2 cup
• Rice flour – 1/4 cup
• Red chili pwdr - 2tsps
• Long green chillies – 2
• Curry leaves – 7 to 8 leaves
• Coriander leaves or cilantro – 1/2 cup
• Sliced onion – 1/2 cup
• Pinch of baking soda
• Hot ghee or clarified butter – 1 tbsp
• Salt to taste
• Oil for frying

Method:

1. Take a big bowl and add besan flour, rice flour, salt, baking soda and red chili powder. Mix well.
2. Add thinly sliced onions, chopped cilantro, curry leaves and green chillies. Mix well
3. Sprinkle some water and make a thick batter, more like a thick dough.
4. You should be able to crumble it in the hot oil. Set it aside.
5. Heat oil in a kadai or a deep and heavy bottomed container.
6. When oil is hot enough to fry, take a small portion of the batter and sprinkle it in the hot oil.
7. Turn the pakora both the sides to cook fully. When it becomes nice golden brown in color, remove them from oil.
8. It has to be crisp on the outside and semi soft on the inside.
9. Repeat the same procedure with the rest of the batter.
10. Serve hot.

Green plantain fritters

Ingredients:

• Green Plantain           1
• Besan Flour              1 cup
• Rice flour               5 tsps
• Chilli pwdr              1 tsp
• Baking soda              2 pinch
• Salt                     as needed
• Ajwain                   1 tsp

Method:

1. Take a mixing bowl,add all the ingredients except plantain.
2. Add water slowly and make it into a thick batter.
3. Now dip the sliced green plantain and deep fry it in the oil.
4. place the fried fritters on a tissue so that excess oil absorbs.
5. Serve hot with your favourite ketch up

Mirchi ka salan

Ingredients:

• 8 or 10 medium sized green chillies
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 medium sized onion
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp cumin seeds 
• 1 tsp ginger garlic paste
• 1/2 cup fresh yogurt
• 1 tsp tamarind paste
• Salt to taste
• Fresh coriander for garnish
• pinch turmeric powder
• 1 tsp chilli powder
• 4 to 5 tsps Oil 

Masala To Grind:

• Cinnamon stick     1"
• Cloves                 2
• Red chillies              4
• Corainder seeds      2 tsps
• Peanuts                  2 tsps
• Sesame seeds        2 tsps
• Coconut shredded   3 tsps

Method:

1. Dry roast the masala intgredients sesame seeds, peanuts,redchilli,cloves,cinnamon,coconut,coriander seeds,seperatly.
2. Saute the onion in 1 tsp of oil until transparent.
3. Make a paste of the sesame seeds, peanuts, coriander,and cumin seeds along with the sauted onions,cashew and coconut.
4. Slit the green chillies and saute them in a little oil and set aside. 
5. Set the chillies aside and in the same pan add some oil and saute the ground masala paste along with the ginger garlic paste and tamarind pulp and turmeric for about 3-4 minutes.
6. Next add the yogurt,salt,chilli powder and mix well.cook it well.
7. Add water to reach the desired consistency and add the fried chillies.
8. Make sure you boil the masala well after adding water.
9. Garnish with fresh coriander.

Gunta pongadaalu

Ingredients:

• Whole black gram (urad dal) – 1 cup
• Rice – 2 cups
• Onions, chopped – 1 cup
• oil – 1/2 tbsp
• Green chilli pieces– 3tsps
• Cummin seeds – 1 tbsp
• Chopped coriander/cilantro – 1/4 cup
• Salt to taste

Procedure:

1. Soak urad dal and rice for 12 hours (overnight)
2. Grind them into a fine paste adding very little water. 
3. Scrape the batter into a tight lidded vessel and let it ferment.
4. After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to idli batter). 
5. Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
6. Heat the pongadaalu pan and add 2-3 drops of oil in to each of the ‘wells’
7. Scoop some batter and cover the pan with a lid. 
8. Cook until the top layer is firm (about 5 mins on medium high heat)
9. After they are cooked on one side, the pongadaalu should be reversible easily.
10. Reverse and cook for another 1 minute.
11. Serve hot.

Mutton fry

Ingredients:

• Mutton - 250 gms
• Onions - 1 medium
• Green Chillies - 2 medium
• Ginger Garlic paste - 2 tsps
• Turmeric powder a pinch
• Chili powder - 4 tsps
• Coriander powder - 1 tsp
• Cashewnut powder - 1/2 tsp (opt)
• Garam Masala - 1 tsp
• Jeera powder-1 tsp
• Salt to taste
• cilantro chopped
• Curd   - 2tsps
• Oil - 4 tsp

Method:

1. Wash Mutton and chop into medium sized chunks.
2. Pressure cook the mutton with ginger garlic paste,salt, turmeric powder along with 1 cup of water. 
3. Pressure cook for 4 to 5 whistles till the mutton is well cooked and tender. Drain the stock from the mutton.
4. Heat a pan with oil, sauté chopped onion slices, green chilies.
5. Fry for 2 t0 3 mins, till everything gets done.
6. Then add the cooked mutton pieces, add all the spice powders and chilli powder and also cashewnut powder.
7. Combine everything well and cook it covered under sim for 10 mins.
8. Now add curd and mix well and cover with lid.
9. Remove the lid and sauté well. By now the spices are well coated. 
10. Finally garnish with chopped cilantro.

Strawberry Phirni

Ingredients:

• Rice,soaked           5 tablespoons
• Strawberrie paste          4tsps
• Milk                   1 litre
• Condensed milk             1/2 cup          
• Saffron or food color (kesar) a  pinch
• Sugar                        3/4 cup(according to our sweet)
• Green cardamom powder        1/2 tsp
• Pistachios                10 
• Cashewnuts                      10

Method:

1. Soak rice for 4hrs.
2. Drain and grind the rice to a coarse paste. 
3. Bring milk to a boil. 
4. Add rice paste dissolved in a little water or cold milk. 
5. Cook till rice is completely cooked, stirring constantly.
6. Add saffron or food color and mix well. 
7. Add sugar and cardamom powder and cook till sugar is completely dissolved.
8. Then add condensed milk and cook for 5mints in a low flame. 
9. Pour into bowls and when it is completed cooled then add the strawberry paste and mix well.
10. And garnish with pistachios,cashew. 
11. Chill in a refrigerator for an hour before serving. 

Dosakaya Mutton

Ingredients :

• Mutton                     1lb
• Indian cucumber            2
• Onions                     1 sliced
• Green chillies             4
• Ginger & garlic paste      2 tsp
• Coriander pwdr              1 tsp
• Jeera pwdr                  1tsp
• Turmeric pwdr               1/4 tsp
• Red chilli pwdr             4 tsp ( adjust according to taste)
• Garam masala pwdr           1 tsp
• Oil                        3 tbsp
• Salt                       to taste
• Cilantro                    bunch

Preparation : 

1. Heat oil in a deep vessel or cooker, add chopped onions, green chillies and fry until onions are golden brown.
2. Now add meat,ginger garlic paste,salt and turmeric,1/2 cup water and mix cover with lid and cook on medium heat for 20 minutes or cook for 5 whistles in a cooker till mutton tender soft. 
3. Now add chilli powder and stir the curry well and cook for another 10mints until the curry changes its color.
4. Add chopped cucumber to the mutton and cook on medium for 5-10 minutes (until cucumber pieces are transparent). 
5. Finally, add garam masala powder,jeera pwdr,coriander pwdr and adjust the salt and cook well.
6. Finally garnish with cilantro and green chilli.

Chicken biryani

Ingredients:

• Basmati rice                4cups 
• cloves                         6
• Nutmegs                    3
• Mace                         4
• Bay leaves                  4
• Balck cardamom         4
• Star anise                   4
• Pepper corns             1/2 tsp
• Shahjeera                 2tsps
• Cardamoms              5
• Cashew Nuts            20
• Cinnamon Sticks        4 to 5
• Ghee                      5 to 6 tsps
• Cooking Oil              to fry
• Coriander Powder       3tsps
• Cumin Powder            3tsps
• Fresh Coriander            bunch
• Garam Masala pwdr     1tsp
• Garlic garlic paste        5tsps
• Green Chillies sliced      5
• Lime Juice                 3tsps
• Mint Leaves (Podina)       bunch
• Onion big sliced           1
• Plain Yogurt               1 cup              
• Red Chilli Powder          5tsps
• Salt                       to taste
• Turmeric Powder            1tsp
• Chicken                         1kg
• Whole Milk                 1/2 cup

Method:

1. Beat the plain yogurt well. Marinate chicken with the yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, chilli powder,whole spices and salt. Let it marinate whole night by placing in a refrigrator or atleast 2 to 3 hours.
2. Slice onions very thin, and deep fry in oil until crisp.Clean and wash the rice, drain, and set aside.
3. Clean and chop the mint leaves and coriander leaves. In the same oil, fry the chopped cashew nuts until golden brown, drain and set aside. Slit green chillies, and mix into the marinated chicken.
4. Put the rice into a rice cooker,and cook the rice 3/4(add bay leaf,star anise,cloves,cardamom,salt).
5. Grease a deep baking dish and evenly layer the cooked rice,marinated chicken in it to form at least 2 sets of layers (rice-chicken-rice-chicken-rice). Garnish with the fried onions,cashews,chopped cilantro,mint.Now sprinkle the milk(add color to the milk) and also ghee.
6. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice).
7. Put in a pre-heated oven set at 450 F/ 180 C for 40mints.
8. Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat.
9. On stove:place the layered rice and chicken pan by covering with lid very tightly on medium flame for 30 to 40 mints.

Jalebi

Ingredients:
Batter:

• 1 cup All Purpose flour
• 1/2 cup corn flour
• 1 teaspoon besan (gram flour)
• 2cups curd
• 1/2 teaspoon oil
• Lukewarm water (as needed)
• Pinch of yellow color 

Syrup:

• 1/2 cup sugar
• 1/2 Cup Jaggery
• 1/2 cup water
• Pinch of cardamom powder
• 1 teaspoon of lemon juice

Also needed:
Oil to fry

Method:
Batter:

1. Mix the all purpose flour, besan (gram flour),corn flour, oil,together.
2. Add the curd and needed water,color and mix well, making sure that there are no lumps and the batter is smooth.
3. Set the batter aside and let it sit in a warm place for atleast 24hrs.
4. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:

1. Boil the sugar and jaggery, water,cardamom powder together until the syrup forms a single string consistency.Add the lemon juice and close the heat.

Making Jalebis:

1. Heat the oil in a flat frying pan.To check if the oil is ready, put one drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2. Fill the Jalebi batter into a piping bag or in to zip lock cover and make a small hole to the zip lock.You can also use an empty bottle (i.e. empty ketchup bottle)
3. Squeeze the Jalebi batter out in the hot oil in a chakra shape.
4. Fry the Jalebis until golden-brown on both sides.
5. Transfer into the warm syrup.
6. Let jalebi soak in the hot syrup for a few seconds and take out.
7. Serve hot.