1kg Mutton, cubed

3 large onions, made into a paste

1 large tomato, pureed

11/2 tsp Ginger garlic paste

11/2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder

Salt to taste

Mustard Oil

3 Potatoes, halved

In a pressure cooker, mix mutton with mustard oil, onion paste, ginger garlic paste, tomato puree, salt, red chilli powder and turmeric powder. Close cooker and cook on medium flame and leave after it gets to full steam. Let out the steam and open cooker. Check if mutton has softened. Bring to boil till water dries up a bit. Add the potatoes and a little bit of water and close cooker again. Bring to steam on medium heat and let it simmer for a while. Open cooker, check if mutton has softened and potatoes have boiled. Bring to boil again, and close cooker. Turn off gas. Open lid again when serving.

Method
Hard boil eggs and shell them. Grind onions, ginger and chillies to a paste. Heat ghee in a pan and fry the onion-ginger paste for a minute. Add whole shelled eggs and fry till the onion paste turns pale brown. Add cream, milk and salt. When milk starts to boil, add coriander and let the curry simmer on low heat till the gravy thickens. Remove from heat and split eggs into halves. Sprinkle garam masala and serve hot

Method

1.Cut the tomato into half. Remove and discard the pulp. Cut the firm portion into cubes and keep aside.

2.Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the baby corn, onions, yellow and red peppers, capsicum and tomato.

3.Stir fry for some time and then add the coriander and black salt.

4.Serve hot.

1 lb beef, cut into 1″ cubes
2 tbsp lemon juice
2 tsp salt
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 chilies, finely chopped
2 tbsp coriander, ground
1 tsp cumin, ground
1 tbsp turmeric
1 tsp powdered ginger
2 tsp black pepper
4 oz tomato paste
1 1/4 cup beef stock
1/4 cup ghee (or butter)
2 tbsp garam masala

Method:

1. Marinate the meat in lemon juice and salt. Mix the onion, garlic and chili together well.
2. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes.
3. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook for another 2-3 minutes.
4. Add the beef and lemon juice, stir well to coat the meat with the spices. Cook for 5-10 minutes.
5. Stir in the tomato paste and beef stock
6. Sprinkle in the garam masala and pressure cook till beef becomes tender
7. The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens.

Hard boiled eggs – 8 nos
(Shell the eggs and make little slits around it with a butter knife)
Onions(medium) – 2 nos
Tomato puree – from 4 tomatoes
Ginger/garlic paste – 1tsp
Fennel seeds – 1 tsp
Cinnamon – 1/2″ stick
Clove- 5 nos
Cardamom – 3 – 4 nos
Turmeric powder – 1/2 tsp
Red chilly powder – 1 tsp
Salt – As reqd
*Heavy whipping cream – 1 small tetra pack
Oil – 2 – 3 tbsp

*It`s not whipped cream, you will find this in the dairy section along with milk.

Directions:

1)Grind the fennel seeds, cinnamon, cloves and cardamom to a powder.
2)Heat oil in a pan or a kadai.
3)Add ginger and garlic paste and fry for 2 mins.
4)Add onions and fry, till golden.
5)Add the tomato puree and fry, till the excess water evaporates.
6)Add the turmeric powder, chilly powder, salt and ground spice mixture and mix well and fry for 2 mins.
7)Add the eggs to this and coat them well with the masala.
8)Cover the vessel for a minute.
9)Add 1 cup water to it and let it boil.
10)Check for salt and add more, if reqd.
11)Add the heavy whipping cream to this and stir it.
:- Heat it well, but do not let it boil after adding the whipping cream.

Method to make this recipe : parsi dal:
Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
Cook till the dal is cooked.
Remove from the flame.
Mash the dal with a wooden spoon. keep aside in a pan.
Heat the ghee in a pan.
Add the garlic,salt, green chillies and the cumin seeds.
Fry for a minute over a low flame and pour over the dal.
Return the dal to a low flame.
Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
Serve hot garnished with the coriander leaves.

Method to make this recipe : masala dal:
Wash and soak the gram for 30 minutes.
Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
Fry the sliced onions till golden brown. remove and keep aside.
Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
When the tomatoes are cooked add the coconut paste. mix thoroughly.
Cook for a minute and remove from the flame.
Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
Fry for a few seconds over a low flame. pour over the dal.
Serve hot garnished with the fried onions and the chopped coriander leaves.

Method to make this recipe:
Pressure cook moong ki dal for 2 whistles.
Mash it and add turmeric powder, hing and salt to it.
Add 1 cup water.
Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
Add the chopped onions and fry for a minute.
Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
Garnish moong daal with coriander leaves and serve hot.

Method
Cook the fish with one tablespoon of water on high mode for 6 minutes.
Mash it and mix it well with the rest of the ingredients.
Make into small balls and flatten them brushing the top with oil.
Grill on convection mode for 10 minutes at 200 turning them once in between.
Serve hot with mint chutney.

Cover chicken breasts with plastic wrap. Pound each piece until flattened. Unwrap plastic and sprinkle each breast on both sides with garlic powder, paprika and pepper. Dip in milk mixed with egg white or egg substitute, lightly flour and fry over medium to medium-high heat in a pan coated with low-calorie vegetable oil. Pan fry until golden brown, about 8 minutes per side.