Egg-Mushroom Rice

Ingredients:-
Cooked rice -1 cup
Chopped Onion- 1/2
Ginger-garlic paste -1 tsp
Chopped button mushrooms – 1/2 cup
Sun dried tomatoes chopped- 1
Egg -1
Chopped coriander -1/4 cup
Pepper powder – 1/4 tsp(Use it accordingly.You can also use chilly powder and coriander powder if u like)
Lime Juice – 1/4 tsp
Salt -to taste
Oil -as needed
Method:-
Heat oil in a pan and add onion and ginger-garlic paste into it.Saute until onion turns translucent and add salt,mushrooms and sun dried tomatoes into it.Saute for 4-5 mts or until mushrooms get cooked.Now stir in pepper powder and coriander leaves into it.Beat the egg and pour it over.Mix well together and allow it to cook.Throw in cooked rice,stir well and simmer for few minutes.Garnish with lime juice and serve hot.

Mutton Kolhapuri

Ingredients:
Roast on a tava or frying pan:

• 6 tbsp. of copra grated till golden brown. Remove from pan.
• 1 tbsp. khus/ poppy seeds. Remove from pan.
Now roast the following together, stirring continuously to prevent burning, till they give off a nice aroma:

• 3 tsp. peppercorn
• 1 tsp. jaipathri / mace
• 3 tsp cloves
• 2 2" pieces cinnamon
• 6 badi elaichi / black cardamom
• 6 green cardamom
• 1/4 jaiphal / nutmeg
• 20 Kashnmiri chillies / or three lavangi chillies and 10 kashmiri chillies
• 4 tsp. khus / poppy seeds
• 2 tbsp. dhania /coriander seeds
• 2 tsps jeera / cumin seeds
• 3 tsp. saunf /fennel seeds
• 2 tsp. shahzeera /caraway /
• 3 tsp. dagad phool / lichen /
• 2 pcs. badal phool / star anise
• 2 tsps sesame seeds

Let the spices cool then grind in a coffee grinder till a fine paste is formed.I add the coconut, poppy seeds and sesame seeds last of all, as they release the oil required to make the powdered ingredients into a paste..

• 1 and 1/2 kg. mutton shoulder with cartilage removed.Cut into cubes.
• 6 - 12 tbsp. oil.(I use the lesser amount but its a question of taste and necessity)
• 6 large onions minced
• 2 onions and 15 cloves garlic pureed into a paste.
• 2 level tsps haldi/ turmeric
• 3 tbsp. ginger garlic paste.
• 1 litre/ 2 pints boiling water
• 2 tbsp. lime juice
• 3 tsps salt or to taste
• 1 tbsp. fresh coriander
Heat the oil in a large kadhai. Add bay leaves and stir for a second before adding the minced onions. Fry the onions till brown .

Now add the garlic/ onion paste and the turmeric, stirring well so it does not burn. Add the ginger garlic paste,give it a stir and then add the mutton pieces all together. Let the meat change colour and brown a bit before adding the boiling water.Cover and cook for 40 minutes on a medium flame.

Now add the masala paste the lime juice and salt. Stir to cook the paste well., add more water if required. Cover tightly and cook till done for approximately 45 minutes on a low flame.

This meat should not be dry and should have plenty of gravy. Garnish with some coriander and serve hot.Goes great with jowar roti or plain rice.

Spicy Mutton Chukka

Ingredients:

• Oil : 1/4 cup
• Mutton : 1/2 kg (cut into small pieces)
• Onion :  2 cups
• Tomato : 1/2 cup
• Chili Powder : 2 tbsp
• Green chilies : 2 to 3
• Turmeric Powder : 1/4 tsp
• Ginger : 2 tbsp
• garlic : 3
• Cumin seeds : 1/2 tsp
• Fennel seeds : 1/2 tsp
• Cloves: 3
• Bay leaves : 2
• Cinnamon : 1/4 “
• Curry leaves : 8 to 10

Method Of Preparation:

1. Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green chilies fry them till it becomes translucent.
2. After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4. And add the mutton with turmeric powder, a glass of water and little salt.
5. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6. After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7. Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9. Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

SPICY MUTTON FRY

Spicy mutton fry ingredients:

1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Spicy mutton fry preparation:

Clean and wash the mutton pieces.

Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

Now take a kadai and heat with oil.

Add mustard seeds and curry leaves.

Then add chopped onions.

Fry till the onion colour changes to golden brown colour.

Then add chopped tomatoes and ginger garlic paste and pepper powder.

Fry for few mins.

Then add the pressure cooked mutton pieces.

Combine well.

Now close with a lid and cook till the mutton pieces would be in dry form.

In between stir well.

Finally garnish with coriander leaves.

Spicy mutton fry is ready.

Serve hot with biriyani, fried rice, white rice etc...

Mushroom Curry Recipe

Ingredients:

Mushrooms-250gm
Onion-1 sliced
Garlic-2 cloves
Potato-1 cut into small cubes
Mustard paste-2 tbsp
Poppyseeds paste-1tbspn
Green chillies
Mustard oil

Preparation:

• Cut the mushrooms into slices.
• Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
• Set them aside.Similarly fry the sliced potatoes and keep aside.
• Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
• Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
• When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
• Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
• Serve with rice or chapati

Kerala Style Fish Curry / Naadan Meen Curry

Ingredients:

1. Fish- ½ kg
2. Shallots(sliced)- 10-11nos
3. Ginger(minced)- 2tbsp
4. Garlic(minced)- 2tbsp
5. Green chillies- 3nos
6. Curry leaves- few
7. Red chilli powder- 2tbsp
8. Coriander powder- 1tbsp
9. Turmeric powder- ½ tsp
10. Fenugreek powder- ¼ tsp
11. Kudam puli / kokum- 2nos
12. Oil 2tbsp
13. Mustard seeds- 1tsp
14. Fenugreek seeds-1/2tsp

Method:

1. Wash the fish neatly and drain it.
2. Pour oil in an earthen ware and when it is hot add mustard seeds and fenugreek seeds. When they splutter, add sliced onions, ginger, garlic, green chillies and curry leaves. Stir well.
3. Add the kudam puli and mix well. Now add red chilli powder, coriander powder, turmeric powder and fenugreek powder and mix well.
4. When the raw smell of the powders is gone, add little water. When the water gets to the boiling point, add the fish pieces and let it cook in simmer till the fish is well cooked.
5. Make sure you do not stir in between as this can mash the fish pieces. Just rotate the earthen ware to ensure that the fish and masala are mixed well. When the gravy becomes thick remove from flame.
6. Serve this with hot rice.

Meen Vevichathu (Fish Curry)

1. Fish – 1/2 kg, cut into medium size pieces
2. Mustard seeds – 1 tsp
   Fenugreek (uluva) – 1/4 tsp
   Ginger & garlic – 1 1/2 tbsp, crushed into a fine paste
   Small onion – 6-8
3. Kashmiri chili powder – 1 1/2 – 2 tbsp
   Coriander powder – 1 1/2 – 2 tbsp
   Turmeric powder – 1/2 tsp
4. Cocum/kudampuli – 2,3 pieces
5. Curry leaves
   Salt
   Coconut oil

Soak cocum in 3 tbsp water for 10 minutes.Mix the powders (chili,coriander & turmeric) together with coconut oil/water & make a paste. Heat oil in a meenchatti (earthen ware) or a pan & splutter mustard & fenugreek. Add crushed ginger garlic paste & stir for 3,4 minutes. Add small onion & curry leaves & saute till it becomes soft. Add the masala paste & fry till oil starts appearing. Add cocum along with the water & fish pieces. Combine well. Make sure that fish pieces do not get broken in the process, it will be safer to rotate the pan to ensure that fish & masala is mixed well. Add required amount of water & cook till the fish is done & gravy becomes thick, it will take around 20 -25 minutes on low flame. Serve with rice or kappa (tapioca)
Note: It tastes better the next day.