Mutton rice

Mutton 2 lbs., cut into medium size, mutton masala 1 tbsp., vinegar 1 tbsp., salt to taste,
mix the ingredients with mutton.
Cooking oil 2 tbsp., shallots a handful, garlic paste 2 tsp., ginger paste 2 tsp., garam masala
1 tsp., fresh chilly 3, silted, curry leaf 1 sprig.
Heat oil in a pressure cooker, drop in shallots, curry leaf, followed by ginger garlic paste,
saute till light brown, add mutton, garam masala and pressure cook.
Basmati rice 4 cups, cooked in 9 cups of water and salt to taste.
Pour cooked mutton along with juice over the rice . Serve rice with mutton pieces.

Carrot beans mix

Carrot 4, grated, beans a handful, onion 1, garlic cloves 3, all finely chopped, green chilly 2,
sliced, curry leaf a sprig, grated coconut 1 cup, turmeric powder 1/2 tsp., salt to taste.
Squeeze the ingredients with right hand in a bowl, pat it firmly and leave for half an hour.
Coconut oil 1 tbsp., red chilly 2, broken into 2, curry leaf a sprig.
Heat oil in a shallow wok, drop in curry leaf and red chilly, followed by the veggie mix,
sauté till tender, pat it to the centre of the wok, simmer flame, close with the lid and allow
to cook for 7 to 10 minutes.
Serve with rice.

Chicken thigh fillets kurma with garlic bread

Chicken thigh fillets 500 grams, cut into slender pieces, shallots 12, ginger 2 inch piece,
garlic cloves 5, all chopped and crushed finely, green chilly 2, silted, curry leaf a sprig,
coconut oil 2 tbsp., chicken masala 1 tbsp., salt to taste, lemon juice 3 tbsp.
Heat oil in a wok, drop in curry leaves, allow to splatter, add crushed onion mix, sauté till
light brown, add chicken masala, sauté for 30 seconds, add chicken pieces, green chilly and
salt, combine well. Allow to cook in low flame . Add a cup of boiled water and allow to
cook well , add lemon juice, adjust salt and serve with garlic bread.

Chicken casserole

Chicken casserole for dinner, serves 4

Chicken drumsticks 8, hen eggs 4, boiled and peeled, salt to taste.
Pumpkin 400 grams, potato 4, carrot medium size 4, all cubed, cherry tomatoes 16,
whole beans a handful, cleaned, red chilly 2, silted, onion 2, garlic cloves 8, ginger 4 inch piece,
all thinly sliced, curry leaf 2 sprigs, coriander leaves chopped 4 tbsp., turmeric powder 1/2 tsp.,
chilly powder 1 tsp., coriander powder 1 tsp., crushed black pepper 1 tbsp., cooking oil 2 tbsp.
Bay leaves 2, star anise 1, cinnamon sticks 4 inch piece, broken, cloves 4, cardamom 2.
Heat oil in a wok, drop in curry leaves, followed by bay leaves and other spices, allow to brown
till aroma spreads, add onion, garlic , ginger and red chilly, sauté till tender, add curry powders,
sauté for 25 seconds, add salt and chicken pieces, sauté till colour changes, add potato,
 allowed to cook halfway, add other veggies, sauté to combine with the mix till tender,
add 2 litres chicken stock, allow to cook in low flame, add boiled eggs. Make sure the juice
in the casserole reached your requirement. Adjust salt , add coriander leaves.
Serve hot for dinner on a cold rainy or autumn day.
Can have like  soup with chunks and also can have bread with this dish.

Tomato chutney in tomato sauce

Tomato 1, onion 1, ginger 1 inch piece, all finely chopped, Kashmiri chilly powder 2 tsp., salt
to taste, tomato sauce 2 tbsp., coconut oil 1 tbsp., curry leaf a sprig, mustard seeds a pinch,
asafoetida powder a pinch.
Heat oil in shallow wok, drop in mustard seeds, allow to crackle, add curry leaves, drop in
onion, garlic and ginger, sauté till tender and cooked, add chilly powder, salt to taste, asafoetida
powder followed by tomato sauce, allow to bubble and serve with dosai and idli.

Pumpkin in Yogurt

Pumpkin 250 grams, peeled, cut into small slender pieces, green chilly 4, cut into rings, curry leaf a sprig, salt to taste, garlic clove 1, finely chopped.
Cook the ingredients in a little water enough to cook.  Allow to cool. Add 11/2 cups of thick yogurt,
mix well and serve with rice.

Potato greenpeas in coconut milk

Potato 3, peeled, cubed and washed, onion 1, cubed, green chilly 4, silted, ginger 1 inch piece,
garlic cloves 3, both thinly sliced, turmeric powder 1/2 tsp., salt to taste, curry leaf a sprig.
 Pressure cook the ingredients for a whistle and keep aside.
Frozen green peas 1 cup, coconut milk 1 cup, chopped coriander 1 tbsp.
Add frozen peas o the cooked mix, allow to boil and cook, simmer flame, add coconut milk,
allow to bubble, adjust salt and add chopped coriander.

This simple and healthy stew can be served with chapatti, dosai, idli, aappam , bread etc....

Broccoli butter

Broccoli 1, separate flowers, clean, wash , steam cook and smash.
Chilly flakes 1 tsp., ginger garlic paste 1 tsp., butter 1 tbsp., honey 2 tsp., salt to taste.
Combine all the ingredients together.
Excellent bread spread. Can serve with chips, tortillas, grilled chicken and fish.

Sauteed veggies

Potato 2, cooked, peeled and cut into chunks.
Beans, stripped head and tail, washed and steam cooked.
Spanish onion 1, white onion 1, both sliced, garlic cloves 2, thinly sliced, Extra virgin olive oil 1 tbsp., pepper powder 1/4 tsp., salt to taste, lemon juice 1 tbsp.
Heat oil in a non sticky pan, drop in onion and garlic, sauté till tender, add salt and pepper powder
followed by potato and beans. Saute thoroughly, sprinkle lemon juice and serve with grilled chicken or fish.