Mutton Dill (Dill/Shepu/Savaa/Soa leaves with Mutton)…

Ingredients:

1/2 kg mutton (Cut in pieces)
3 onions (chopped)
4 big ripe tomatoes (chopped)
1 cup dill leaves (chopped)
2 tsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp dhania powder
a pinch of turmeric
salt to taste
curry leaves
Oil as per your taste, minimum 2 tbsp

Method of Preparation:

1. In a pressure cooker, put together the washed mutton pieces, tomatoes, dill leaves, ginger-garlic paste, chilli powder, dhania powder, turmeric, salt. Mix well and add only little water.Now close the lid and pressure cook the mutton for 3-4 whistles or till well done.
2. Take a large kadai, add the oil and fry the onions till translucent, add the curry leaves.
3. Now add the cooked mutton to this and keep frying till the water reduces to your liking.I usually let it cook till it is almost dry.

Tastes very well with plain rice and chapathis.

Potato in Curd Gravy…

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

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Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Aloo Palak…

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1″ piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Chicken tikka masala …

Amazing delicius recipe… Must try !!!

http://www.youtube.com/watch?v=QPCwH8uJawA