Cauliflower Mutton Curry

Ingredients:

1/2 kg Mutton

1 small Cauliflower

1 piece Ginger

1/2 tsp haldi pwd

8 flakes garlic

2 big onion

1/4 bunch coriander leaves

1-2 tbsp Oil

Salt accd to taste

Grind the following

6 red chillies

2 tsp coriander seeds

4 cloves

1 tbsp coconut

6 peppercorns

1 piece cinamon

Method:Clean and cut the mutton into small pieces.Grind ginger and garlic.Apply it to the meat and keep it overnight.Clean and cut cauliflower,soak in luke warm water for a min.

Chop the onions and fry till golden brown.Add the powdered masala and ground masala and fry well.Add the meat and cauliflower,fry for a min.Add water and cook till meat is tender.Add salt and garnish with Coriander leaves

Bread Halwa

1. 4 bread slices (cut into 4 squares)

2. Ghee for frying

3. Milk 5 big tea cups

4. 3-4 elaichi

5. A pinch of saffron

6. Mix nuts powder (almond , pista)

7. Sugar as per taste

Method:

1. Put some ghee in frying pan n fry bread pcs till light brown.

2. In another pan boil milk put fried bread pcs into it

3. Now add elaichi , mix nuts powder, saffron n sugar.

4. Keep stirring till milk is reduced n bread pcs r soft.

5. Your instant n yummy halva is ready.

6. You can even use a week old bread kept in fridge.

Mutton in White Sauce

Ingredients

250 gms Mutton

1 tbsp Ginger garlic and chilli paste

salt according to taste

2 tbsp oil

1/2 cup cashewnuts(Kaju)

6-8 Dry Red chillies(use it moderatley according to your taste)

few curry leaves

1/2 tsp cumin seeds

White Sauce:

Ingredients

1tbsp Flour

2 cups milk

120 gms butter

2 cup stock

Method :Lets prepare the white sauce

Melt the butter in a sauce pan.Take it off the fire and add the flour gradually stirring with wodden spoon.Return to fire for few mins stirring,remove from fire again and add the milk and stock slowly stirring continously(no lumps should be formed) return to the fire and cook till required consistency.

Soak cashewnut and red chillies in little water and let it stay for abt half hr,make a paste of the same .Boil the Mutton in ginger garlic and chilli paste. After the mutton is boiled.In a non stick vessel add 2 tbsp oil after the oil is heated add the cumin seeds and curry leaves,turn the heat to medium and add the cashew and red chilli paste and fry till its little brown be careful tht it does not start sticking to the bottom,add the white sauce and the boiled mutton pieces.

Enjoy with roti or parataha.

Note:you can make the above recipe with Chicken too.

Palak Paneer

Palak Paneer
Ingredients
Palak - 1 bunch (judi)

Tomatoes large - 2

Ginger-garlic paste - 2 tbsp

Dhania powder - 1 tsp

Jeera powder - 1 tsp

Onions 1

Green chillies (hot) 3

Paneer 200 gms

salt

oil or butter - 2 tbsp

cream - 1 tbsp for garnishing

Method
1) Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. This is your palak pulp.

2) Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. This is your tomato pulp.

3) Heat 2 tbsp oil/butter in a vessel. Put onion chopped when it turns brown add ginger-garlic paste.

4) Add jeera powder, dhania powder, tomato pulp stir well. Now add palak pulp, salt and cover and cook for 7-10 mins. Put off the flame and add paneer pieces and garnish with cream.

5) Serve hot with chapati, naan or paratha.

Note - Tomato pulp should be half of palak pulp i.e. in the ratio 1:2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do). If you think the gravy is too thick then add little warm water to it. Don't make it thin or else u loose the taste and charm of it.