BEANS MUTTA THORAN

Ingredients:-

Beans - 1/2 Kg
Onion - 1 (medium size)
Green Chillies - 3 (or as per your spice level)
Curry Leaves - 3 strands
Grated coconut - 1 cup
Garlic - 1 clove
Cumin sees - 1/2 tsp
Egg - 1 big
Turmeric powder - 1/2 tsp
Oil - for cooking
Salt- to taste

Method:-

First clean and cut the beans into small pieces. In a pan, add the chopped beans, salt, 1/4 tsp of turmeric powder, 2 cups of water and cook until soft.

Now, coarsely grind the garlic, green chillies and cumin seeds . Keep it aside.

In another pan, heat 2 tbsp of oil. When the oil is hot, add the ground mixture into this saute for a few seconds and then add the chopped onion and curry leaves. Cook until the onion turns slightly brown. To this, add 1/4 tsp of turmeric powder and grated coconut. Cook for another 5 minutes. To this, add the cooked beans with the left over water if any. If there is no water left, add another 1/2 a cup of water. Into this, break in the egg and cook with constantly stirring until all the water has evaporated and the egg well combined.

Serve hot with rice or chapati.

MUTTON ROAST

Ingredients:-

Mutton - 1 kg
Onion - 3 Big
Tomato - 3 Big
Ginger/Garlic paste - 1 tbsp
Garlic - 1 tbsp (thinly sliced)
Ginger - 1 tbsp (thinly sliced)
Kashmiri Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam Masala - 1-1/2 tsp
Currey Leaves - Plenty
Coconut Oil - 3 tbsp
Salt - To taste


Method:-

First clean the chopped mutton pieces well and keep it aside to drain. In a bowl, mix the kashmiri chilli powder, coriander powder, turmeric powder, garam masala, salt, torn pieces of curry leaves (a handful), ginger-garlic paste, and 1 tbsp of coconut oil along with the mutton pieces. Let the marinated mutton sit for 1 hour.

In a pressure cooker, add 1 cup of water and cook the marinated mutton for up to 5 whistles. Once cooked, check if any water is left. If so, evaporate all the water away from the mutton pieces.

In a non-stick pan, add 2 tbsp of oil. Once the oil gets hot, add the thinly sliced onions, a handful of curry leaves and saute till it turns translucent. To this, add the thinly sliced ginger and garlic. Cook until the color has changed to light brown. To this, add the chopped tomato's and cook till the oil starts to separate.  To this, add 1/2 tsp of garam masala and the mutton pieces. Let the mutton get well covered with the gravy.

Serve hot with rice, ghee rice, fried rice, chapati, paratha, kubbus, etc.....

Note:- Use coconut oil since that gives a very good aroma and taste. You can adjust the amount of spices. If you wants really spicy one then go ahead and add a few slit green chillies too.

CHICKEN MACARONI WITH WHITE SAUCE

Ingredients:-

Macaroni - 1/2 a packet
Chicken - 1 breast piece
Mushrooms - 6
Chicken Sausage - 6 pieces
Pepper Powder - 1 tsp
Butter - 1-1/2 tbsp
Salt - To taste

Cook macaroni as per the instructions given on the packet. When the macaroni is cooked, put it in a colander and wash off the starch by placing it under running cold water and drain. Mix it with a few drops of oil, so that the macaroni will not stick.

First cut the chicken breast into thin slices, clean and keep it aside to drain. Clean and slice the mushrooms and keep aside. Make think strips of sausage and keep it aside.

Now in a non-stick pan, add 1-1/2 tbsp of butter and to this add the chicken strips, saute it for 2 mins and to this add the sliced mushrooms. Add salt to taste if you are using an unsalted butter and 1 tsp of pepper powder. Cover and cook until all the water has evaporated. Now, to this add the sliced sausage and saute until it turns slightly brown.

To the above, add the cooked and drained macaroni and let it get well-coated with the ingredients. 

White Sauce:-


Onion - 1 small
Milk - 3 cups
Butter - 2 tbsp
All purpose flour/Cornflour - 1 tbsp
Pepper Powder - 1 tsp
Cheddar Cheese - 3 pieces
Salt - To taste

First, melt 2 tbsp of butter in a pan and to this add the chopped onion and saute until it becomes translucent. To this, add pepper powder and 1 tbsp of all purpose flour or cornflour and saute for 2 mins. Now, switch off the flame and slowly add milk by constantly stirring making sure that no lumps are formed. Once you have added all the milk, turn on the fire and cook until the milk starts to turn thick. To this add the cheddar cheese and salt to taste. Once it has reached the consistency your require, switch off the flame.

In a serving plate, take macaroni and top it with white sauce and serve hot.


Note:- Always remember that the white sauce will turn a bit thicker once it cools.

Chicken Oats

Ingredients: -

Oats - 1 cup
Chicken - 1/4 of a breast piece
Onion - 1 Big
Ginger Garlic Paste - 3/4 tsp
Pepper powder - 1/2 tsp
Turmeric powder - A pinch
Curry Leaves - 2 Strands
Oil - For cooking
Water - 2-1/2 cup
Salt - To taste

Method:-

First clean and cut the chicken into thin strips and keep aside.

In a pan, add 2 tbsp of oil and to this add chopped onion and curry leaves. Saute the onion till it turns translucent. To this, add the ginger garlic paste and cook till the raw smell goes. Add pepper powder, turmeric powder, and salt. Saute it for a few minutes. To this, add the chicken strips and cook it until the chicken is done. To this, add water and once the water starts to boil, check for salt and add the oats. Cook it until the oats is cooked and all the water evaporates.

Serve hot.

Chemmeen Masala/Prawns Masala

Ingredients:-

Chemmeen/Prawns - 1 Kg
Onions - 2 big
Tomato - 2 small
Ginger - 1-1/2 tsp (chopped)
Garlic - 1-1/2 tsp (chopped)
Kashmiri Chilli Powder - 1-1/2 tbsp
Turmeric Powder - 3/4 tsp
Coriander Powder - 1 tbsp
Garam Masala - 1/2 tsp
Salt - To taste
Coconut Oil - For cooking
Coconut Milk - 2 cups of thin milk and 1 cup of thick milk
Curry Leaves - Plenty

Method:-

First clean and de-vein the prawns and keep it aside to drain. To the cleaned prawns add 1/2 tbsp of chilli powder, 1/2 tsp of turmeric powder, salt, as well as chopped ginger and garlic. Marinate the prawns in this masala and keep it aside for 15 mins.

Cook the marinated prawns with 1-1/2 cup of water and 2 to 3 strands of curry leaves. Cook it until all the water evaporates and to this add oil and thinly sliced onions. Cook until the onions become translucent. To this, add the chopped tomatoes and the remaining masalas. Add a few more stands of curry leaves to this. Fry it until oil starts to separate and the raw smell of the masala is gone.

To this, add 2 cups of coconut milk and adjust the gravy as per your requirement. Check for salt.
Once you have achieved the consistence you require for the gravy, add thick coconut milk and few more strands of curry leaves and switch off the flame.

Serve hot with rice, chapati, nan, paratha, etc.....

Note:- If you prefer the curry to be a bit more spicy, you can add slit green chillies or increase the amount of chilli powder. I used Eastern Coconut Milk Powder, since it gives a more natural taste. 

Mutton Korma

Ingredients:-

Mutton: 1 Kg
Onions: 3 (medium size)
Tomato: 2 (medium size)
Green Chilly: 3 (as per your taste)
Ginger Paste: 1 tbsp
Garlic Paste: 1 tbsp
Turmeric Powder: 1/4 tsp
Pepper Powder: 1 tsp (or to taste)
Salt: To taste
Coconut Milk/Powder: 1 cup thick milk
Coriander Leaves: 1 cup
Oil: 4 tbsp


Method:-

First wash the chopped mutton thoroughly and keep it aside to drain.

In a pressure cooker, add coconut oil, saute the onion until it turns translucent. To this, add the slit green chillies and ginger-garlic paste; saute till the raw smell goes. Now, add the chopped tomatoes, 1/4 tsp turmeric powder,1 tsp pepper powder, salt and cook till the oil starts to separate. To this, add the cleaned and drained mutton pieces, mix it well with the masala. If you want gravy, you can add second milk of coconut to this and close the lid of the pressure cooker and cook. After the first whistle, bring down the flame to low and cook for another 4 whistles or until the meat is cooked well. Once the cooker is cooled, open the lid, check the salt, add thick coconut milk and coriander leaves. Warm it once again, do not allow it to boil. Serve hot with ghee rice, rice, chapati, paratha, pathiri, bread, etc.........

Note: Coconut oil gives it good taste, but you can use any cooking oil.

CHICKEN CUTLET

Ingredients:-
Chicken - 1/2 kg (tender breast pieces)
Onion - 1 Big
Ginger - 1 tbsp (chopped)
Garlic - 1 tbsp (chopped)
Green Chillies - 3 nos (chopped)
Potato - 1 big
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Chicken masala - 1/4 tsp
Garam masala - 1 tbsp
Pepper powder - 1 tsp
Egg - 2 nos (big)
Salt - to taste
Oil - For frying

Method:-
Clean the chicken pieces and cut them into small pieces. Cook it with a pinch of turmeric powder and 1/4 tsp of pepper powder. Once cooked, allow it to cool. Mince the cooked chicken in a mincer and keep it aside.

In a vessel, boil our potato with a pinch of turmeric powder till its well cooked. Peel the potato and once cooled, mash it and keep it aside.

In a pan, heat 3 tbsp of oil, to this add our finely chopped onion, ginger, garlic, and green chillies. Saute it until the onion gets a golden brown color. To this, add 1/4 tsp of turmeric powder, 1 tsp of chilli powder, 1 tsp of pepper powder, 1/4 tsp of chicken masala, 1 tbsp of garam masala powder, and salt. Saute till the raw smell is gone. To this, add our minced meat and cook until the whole water content has evaporated.

In a bowl, mix the above chicken masala and  mashed potato and mix it well. Make small balls and flatten them with the palm of your hands. Dip them in whisked egg and then in bread crumbs. Fry them until golden brown or as you prefer.

Serve them hot with ketchup or any sauce you prefer.

Note:-
1). Use coconut oil or ghee for best results.
2). If you don't want it to be too spicy, you can avoid the green chillies.
3). You can add coriander leaves as well for taste.