Mutton Bhuna

Ingredients:

2 onions

2 tomatoes puréed

1 tablespoon garlic paste

1/2 tablespoon ginger paste

1/4 teaspoon nutmeg

2 bay leaves

3-4 cloves

1/2 inch piece cinnamon

3-4 black cardamoms

1 star anise 

1 teaspoon turmeric

2 green chillies finely chopped

1/2kg mutton

2 teaspoons cumin

2 cups sour curd

1 cup milk

Salt to taste

Ghee/oil

4 tablespoons raw papaya paste

Rub the mutton pieces with the raw papaya paste and keep aside for atleast 30 minutes. 

In a pan heat the oil/ghee and sauté the onions, ginger and garlic paste and cumin seeds until the onions are caramelised and turn brown.

Then add the mutton pieces and cook on medium flame for 5-7 minutes ensuing it doesn't stick to the sides or burn.

Then add the tomato purée and dry/whole spices, salt and chillies.

Cook until the tomatoes are cooked and the dish is dry. Then add the sour curd and some water And cook until the mutton pieces are tender (90% - 95%) cooked then add the milk and let cook until thick. By then your mutton will be completely cooked.

Serve hot with buttered parathas or jeera rice.

Vegetable Tempura

Ingredients:
Sliced vegetables - potatoes, carrots, zucchini, shiitake mushrooms, onion, aubergine, cauliflower
1 cup all purpose flour (maida)
1 egg
1 pinch soda bicarbonate
1 cup ice cold water
Oil to fry



Mix together all ingredients except vegetables. Beat to form a thin batter. Lumps are ok but do not over beat the batter. Make sure to use very cold water.
If the batter is thick, the tempura won't be light.
Heat oil (very hot) dip vegetables in the batter and fry till crisp.

PS: You may use seafood instead of vegetables. there's no salt added in this recipe. It is eaten with a dip. Recipe below.

Recipe:
1/4 cup soy sauce
1/4 cup mirin
Grated radish
A pinch of wasabi

In case the above ingredients are difficult to find, just use soy sauce, a tablespoon water with some sugar and radish.

Labneh

Ingredients:

1 cup hung curd
2 handfuls of coriander and mint leaves
2 teaspoons cumin powder (jeera powder)
4-5 cloves garlic
Salt to taste
Black pepper powder to taste
1 tablespoon olive oil


Blend together all ingredients in a blender. Service chilled.

It's an excellent dip for any kind if starter. Perfect with Falafel. I love it with French fries too. Shouldn't be stored for more than 2-3 days in the refrigerator.

Mushrooms and corn in onion gravy

Ingredients:

3 medium sized onions
4 cloves garlic
1 inch piece of ginger
100 gms corn kernels
15 mushrooms halved (stems removed)
1 bay leaf
1 stick cinnamon
2 cloves
2 cardamoms
1 teaspoon coriander powder
1 teaspoon cumin powder
Red chili powder to taste
Salt to taste
Oil

In a blender add onion, garlic, ginger, cinnamon, cardamom, cloves, bay leaf add some water and blend to make a paste.

In some oil sauté the paste till cooked. Add salt, chili powder, coriander powder, cumin powder and water. When the water starts boiling add the mushrooms and corn. Cover with lid and let cook for 5-7 minutes. Serve hot.

P.S: you can use chicken instead of the vegetables but remember to cook the chicken in the onion paste before adding water.

Panna e Noci (Walnut cream sauce) Pasta

Ingredients:

1/4 cup ground walnuts
3/4 cup cream
1/4 cup white wine (optional)
4 tablespoons butter
1 tablespoon chopped sage
1/4 cup Parmesan cheese
Salt to taste
Black pepper powder to taste
Pasta of your choice
1 tablespoon olive oil

Boil the pasta with olive oil and some salt till al dente.
Heat butter in a pan and add walnuts, sage and cook for 2-3 minutes. Then add salt, pepper, wine, cream and Parmesan cheese and switch of the flame.
Drain the pasta and add to the sauce. Serve hot.

Vegetable makhanwala

Ingredients:

1 cup chopped mixed vegetables ( beans, carrots, peas, corn, mushrooms, cauliflower)
4 tablespoons butter
1 teaspoon garam masala
Salt to taste
5 cloves garlic
2 inch piece ginger
1 stick cinnamon
4 cardamoms
1 green chili
1/2 cup tomato purée
1/4 cup cream
1 tablespoon powdered kasuri methi
2 teaspoons honey

Boil the vegetables in a little water. Grind together ginger, garlic, cinnamon, cardamom, green chili with some water to form a thick paste. Add this to the boiling water.
Then add salt, garam masala and tomato purée.
Keep on low flame till vegetables are cooked.
Then add honey, kasuri methi and cream and serve hot.

P.S: you may use chicken or paneer instead of mixed vegetables.

Peanut and sprouts salad

Ingredients:

1/4 cup peanut butter
1/4 cup roasted peanuts coarsely grounded
1 cup sprouts
4 tablespoons oil
Salt to taste
Juice of 1 lemon
Black pepper powder to taste

Sauté the sprouts with 2 tablespoons oil until slightly cooked yet crunchy.
In a bowl mix the peanut butter, peanuts salt, pepper, lemon juice and the ramining oil to form a nice paste.
Add the sprouts to the above mixture and serve warm.

P.S: You may add more vegetables. Sauté them with the sprouts. Mushrooms and bell peppers taste great!

Coconut and rice fritters

Ingredients:

1 cup cooked rice (without salt)
1/2 cup desiccated coconut
1/4 cup ground almonds (optional)
1/2 cup castor sugar
1 egg yolk
Oil for frying
Castor sugar to dust

In a bowl mix all ingredients except the oil and knead till sticky. Shape the rice in balls and deep dry until golden brown.
Dust with castor sugar and serve.