Mutton Chukka

MUTTON CHUKKA
INGREDIENTS
Mutton                                - 1 kg
Onions                                - 5 nos.
Tomato                               - 3 nos.
Curry leaves                      - 15 nos.
Ginger garlic paste           - 3 tsps
Mint leaves                        - 6 nos.
Corriander leaves             - 1 hand full
Mutton masala                  - 3 tsps
Turmeric powder             - 1.5 tsp
Chilly powder                    - 2 tsps
Pepper powder                  - 1.5  tsp
Corriander powder           - 1.5 tsp
Cardamom                          - 3 nos
Cinnamon                           - 1 no
Cloves                                  - 3 nos.
Salt                                       - to taste
Oil                                        - required

METHODS
1. Heat the pressure cooker with oil. Add cardamom, cinnamon, cloves, onions and saute well till the onions becomes transparent.
2. Then add turmeric powder and Ginger garlic paste and saute till the raw smell vanish.
3. Now add the cleaned mutton, salt and pressure cook for 6 whistles in medium flame. Water amount to the required consistency.. here i have used water 1 inch above the mutton level.
4. Let the process continues one side.. at the same time heat the kada with little oil. Add tomatoes and saute well.. don't add water.. let the tomato cooks and mash automatically..
5. Add curry leaves, mutton masala, mint leaves and saute well.. the mutton masala should not burn while cooking..
6. Add chilly powder, corriander powder and saute till the raw smell dispers. Be careful since we are cooking without water inorder to avoid burning.
7. Now add the pressure cooked mutton along with the cooking masal in the kada.
Let the mutton cooks till the existing water evaporates.
8. Finally check for salt and add pepper powder and corriander leaves and stir well. A spicy mutton chukka/pepper mutton is ready to serve.

(Tips: when you feels the mutton is too harder or it takes more time to cook, add some cabbage(1 hand full chopped) along with the mutton while pressure cooking.. so that your mutton will be super soft)

FOR BACHELOR COOKING
1. Heat the pressure cooker with oil.
Add onions, turmeric powder, ginger garlic paste and saute well till the raw smell vanish and the onions become soft.
2. Add tomatoes, mint leaves, curry leaves, corriander leaves and saute till the tomatoes mash up.
3. Now add cleaned mutton, salt and saute for few minutes. You can see water seperates from mutton. At that time add mutton masala and stir well.
4. Add few cabbages along with the mutton and pressure cook for 7 Whistles. Add water to about one inch above the mutton level while pressure cooking.
5. Release the whistle and add pepper powder, check for salt and cook till the water evaporates. Now the dry mutton chukka is ready to serve. Happy eating :)

Onion chutney

ONION CHUTNEY
INGREDIENTS
Onions                    - 5 medium sized
Garlic                      - 6 cloves
Tamarind               - 1 lemon sized
Chilly powder       - 4 tsps
Turmeric powder - 1/2 tsp
Cumin powder      - a pinch(for flavour)
Oil                            - 2 tbsp
Salt                          - to taste

METHODS
1. Clean and chop the onions and keep a side.
2. Heat the kada with oil. Add garlic and saute well.
3. Then add onions,cumin powder and tamarind and saute till the onions become transparent. Add salt as required so that the onions will be cooked faster.
4. Add turmeric powder and then add chilly powder and saute well without burning the chilly powder.. saute till the oil seperate from the onions.
4. Now your ingredients are ready for chutney.. Let the sauted items cool for few minutes.
5. Grind it into a fine paste. A spicy tasty onion chutney is ready to serve.. (you can store it in refrigerator for 2 days.)

Bread Halwa

BREAD HALWA:
INGREDIENTS:
Bread                  : 20 slices
Sugar                  : 1 cup
Cardamom        : 4
Cloves                 : 2
Ghee                    : 1/2 cup
Rice flour           : 1 tsp
Cucumber seeds: 3 tsps(optional)
Cashews             : 20 nos.
Almonds             : For seasoning
Rose essence      : 2 drops(optional)

METHODS:
1. Heat a flat pan with 2tsp ghee. Take the bread slices and make it to a small pieces and saute to golden brown without burning it in the ghee.. then keep aside.
2. Now take a pan,add 1/4 cup of water and add sugar. Make a sugar syrup. Along with add crushed cardamom and cloves so that it flavours good..
3. When the sugar syrup is ready add the sauted bread and mix well..
4. By the side roast the cashews, almonds, cucumber seeds and rice flour in the ghee and keep a side..
5.. Now add the remaining ghee in every 1 min to the bread and mix well.. the flame should be in medium..
6. When you added the complete ghee add rose essence and give a single mix.
7. Finally mix all the roasted nuts and stuffs with the halwa.
8. Season with few crushed almonds.. now you are done with the Bread Halwa with fabulous consistency, flavours and taste. Happy eating 😊

Sweet green gram(toddler's special)

SWEET GREEN GRAM
INGREDIENTS:
Green gram        : 1 cup
Palm jaggery      : 1
Cardamom         : 3 nos.
Salt                       :  1/4 tsp
Grated Coconut : 1/4 cup
Ghee                    : 1 tsp
Cashews              : 5 to 6 nos.

METHOD:
1. Wash the green grams and add salt with it. Add 2cups of water to Pressure cook.
2. Now pressure cook the green grams to about 3 whistles.
3. At the same time extract the plam jaggery syrup and drain it.. so that the dust particles from the jaggery will be removed.
4. Add the cardamom and cooked green grams in the jaggery syrup and cook for 5 mins.
5. Now cool and take the cooked items in a mixer and add the grated coconut. Give a single grate for partly coarse.. for toddlers can make it to a complete paste..
6. Now the sweet is ready.. serve sweet with ghee and roasted cashews.