Mutton Chukka / Mutton Varuval

Ingredients:

Mutton (boneless) cut into small pieces - 1 lb

Garlic pods (chopped ) 2 nos

Ginger garlic paste - 1 tbsp

Tomato - 1 ( chopped )

Onion - 1 (chopped finely)

Coriander leaves - few (chopped)

Curry leaves - few

Corriander powder - 1 tbsp

Chilli powder - 1 tbsp

Pepper powder - 1 tsp

Mustard seeds - 1/2 tspTurmeric powder- 1/2 tsp

Oil - 2 tbsp

Salt to taste.

To powder:

Cinnamon 1inch - 2 nos,Cardamom - 1no

Cloves -2 nos

Cumin Seeds -1 tsp

Black Pepper corns -1 tsp

Fennel Seeds -1/2 tsp

Marinate the mutton pieces with salt, turmeric powder, 1/2 tbsp chilli powder and powdered spices. Let it marinate for 30 minutes.

Method:

• Heat 1 tbsp oil in a pressure cooker. Add the fennel seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves.
• Add the mutton pieces . add 1/2 a cup of water . Pressure cook this mixture for 4 whistles on medium-high flame.
  
• Remove from heat.
• In a Kadai heat Oil, when hot, add mustard seeds and let it splutter for a second.Then remaining onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min.
• Add red chili powder, coriander powder
  and pepper powder. Fry for 1 min.
• Drain the water from the cooked mutton and add it.Check the taste of salt and add more if required.
• Allow it to boil till all the water evaporates.
• Add the mutton and fry till it becomes dry in medium flame.
• Remove from heat and garnish with corriander leaves.
• Serve hot with white rice,briyani etc,etc..

Pasta With Broccoli

Kara Boondhi

Ingredients:

Besan flour – 2 cup

Oil – for frying

Peanuts – 1/4 cup

Dhaliya/Pottu kadalai -1/4 cup

Broken Cashews – 3 tbsp

Curry leaves – 2 strings

Red chilli powder – 1 tbsp

Salt – to taste.

Method:

• Mix besan flour, salt and water little by little so that there are no lumps.
• The mixture should be little thinner than the dosa batter consistency.
• Batter should be in pouring consistency.
• Heat oil(on medium heat) in a pan, pour the batter over a boondhi karandi into the oil directly.
• Fry till they become golden color and drain them using another ladle, drain the excess oil and keep it aside.
• Fry the cashew nuts,peanuts,dalia and the curry leaves.Mix them with the boondi along with chilli powder and salt.
• Combine all the items in a wide pan and mix it well.

Let it cool and store it in an airtight container.