Rava Laddu/Sooji ladoo

 

RAVA LADDU 

INGREDIENTS 

Rava                      - 2 cups

Powdered Sugar - 1.5 cup

Milk                       - 1/2 cup

Ghee                      -6 tbsp

Cashews                - 10 nos.

Dried grapes         - 15 nos.

Cardamom            - 4 nos.

METHODS 

1. Heat the kada with 2 tbsp of ghee. And roast the cashews and dried grapes into golden brown colour and keep aside.

2. In the same kada saute the rava/sooji for 3 mins in low flame without burning, and keep in a seperate bowl for preparing laddu..

3. Add the crushed cardamons, and powdered sugar along with the rava/sooji and mix well.

4. Add the dry grapes and cashews along with the rava/sooji mix.. Now melt and add the remaining ghee and mix thoroughly.

5. Finally add the milk, mix it and make the tasty sweet Laddus..

Note: I have used the boiled milk in room temperature..

Tip: Use fine sooji/small rava for better result.. if not grind it.. i have used laxmi sooji fine.

Happy appetite.. Keep supporting Ferdin's kitchen :-)

KARAPANIYARAM

KARAPANIYARAM 

INGREDIENTS 

Idly batter        : 3 cups

Channa dal       : 2 tsps

Onion                 : 1

G.chilly              : 1

Curry leaves     : few

Hing                   : pinch

Ginger               : 1/2 inch 

Salt                     : required amount 

Mustard seeds : few

Ghee                  : required quantity

Oil                      : 3 tsps

METHODS 

1. Heat the kada with oil.. temper  the mustard seeds, channa dal, grated ginger, chopped onion, green chilly, curry leaves, and hing.

2. Once the ingredients are tempered add them in a bowl. Then add idly batter, salt and give a complete whisk.. now the batter is ready for karapaniyaram. 

3. Heat the kuzhipaniyara kada and grease it with ghee..(am using non-stick so greasing is more than enough). If normal kuzhipaniyara kada is used pour required amount of ghee to avoid sticking..

4. The kuzhi(small cups in that pan) should be filled with half the batter so that turning the paniyaram will be more easy.. and the paniyaram gets cooked completely..

5. Make the karapaniyaram using all the batter and serve hot along with onion chutney.. Happy appetite.. Keep supporting *Ferdin'skitchen*

FLAVOURS OF ONION(Onion chutney)

INGREDIENTS 

Onion                   : 5 

Tomato                 : 1

Tamarind             : gooseberry size

Sesame seeds      : 3 tbsp 

Hing                      : a pinch

Red dried chilly : 7 to 8

Salt                       : as required 

Jaggery                : a pinch

Oil                         : 3 tsps

METHODS 

1. Heat the kada with oil. Add the onions and saute till it becomes golden brown.

2. Then add dried red chilly, tomato, tamarind, hing, jaggery, salt and saute till the tomatoes become watery..

3. Add the roasted Sesame seeds and give a stir.. now switch off the flames and leave the ingredients to cool..

4. Grind it to a paste.. (Temper with mustard, urad dal and curry leaves if necessary.. but it's completely optional).

5. Hot serve.. easy and quick recipe.. must try.. Happy appetite.. Keep supporting *Ferdin'skitchen*

 

CHILLY PEPPER MUSHROOM

CHILLY PEPPER MUSHROOM 

INGREDIENTS 

Mushroom                : 15 nos.

Chilly                          : 3 nos.

Onion                         : 1

Curry leaves             : few

Corriander leaves   : few

Ginger garlic paste  : 1 tsp

Pepper powder        : 1 tsp

Dark Soy sauce        : 1 tsp

Chilly vineger          : 1 tsp

Tomato sauce          : 1 tsp

Corn flour                : 1 tsp

Sugar                        : 1/2 tsp

Salt                            : 1/4 tsp

Refined oil               : 2 tsp

METHODS 

1. Wash and chop the mushrooms into slices.. as well as chop the onion(medium sized), Corriander leaves(finely), and chilly..

2. Heat the pan with oil. Add the onion and saute for 2 seconds.. then add ginger garlic paste and saute till the raw smell disappears..

3. Add chopped mushrooms, chilly, curry leaves and saute for few minutes..

4. Add sugar, above mentioned quantities of soy sauce, chilly vineger,  tomato sauce  and saute it.

5. Then take the Corn flour in a bowl and dissolve it. Then add the cornflour mix to the mushroom and saute without taking hand to avoid lumps.

6. When the exact greasy consistency reaches add salt, pepper powder and give a complete stir..

7. Finally garnish with corriander leaves.. hot serve.. The yummy tasty chilly pepper mushroom is ready.. Happy appetite.. Keep supporting Ferdin'skitchen

MUSHROOM-PEAS BIRIYANI

MUSHROOM-PEAS BIRIYANI

INGREDIENTS 

Mushroom               : 200 gms

Peas                           : 1 cup

Onion                        : 4 nos.

Tomato                      : 3 nos.

Chilly                         : 2 nos.

Ginger                       : 1 finger sized

Garlic                        : 7 to 8 big cloves

Corriander leaves  : 1 hand full

Mint leaves              : 1 hand full

Kalpasi                     : a small piece 

Cardomom              : 6 nos.

Cloves                       : 6 nos.

Cinnamon sticks     : 1

Baasmati rice          : 2 cups

Turmeric powder   : 1/4 tsp

Chilly powder          : 1/2 tsp

Pepper powder        : 1/4 tsp

Salt                             : as required 

Coconut oil               : 1/4 cup

Ghee                          : 3 tsps

Cashews                   : 10 nos.

D.grapes                   : 10 nos.

TO-DO

1. Clean and cut the onions, tomatoes, mushrooms seperately..

2.  Clean and grind the ginger, garlic, chilly, mint, Corriander  together into a fine paste.

3. Roast the cashews and dried grapes and keep ready.

4. Soak the baasmati rice for 40 mins with 1:2 water ratio.

( i have used INDIA GATE SUPER BAASMATI RICE here)

METHODS

1. Heat the pressure cooker with the coconut oil. Add the whole spices(cardamom, cloves, cinnamon, kalpasi) and saute for a minute. 

2. Then add the ginger garlic paste mixture and saute till the raw smell disappears..

3. Then add the onions and saute till it becomes golden brown in colour.. then add the tomatoes and saute till it becomes tendery..

4. At this stage add mushrooms, peas and salt and saute for 2 mins.. then add turmeric powder, chilly powder and pepper powder and saute without burning.

4. Add the baasmati rice. Give a complete stir, check for salt and pressure cook for 1 whistle..

5. Garnish with roasted cashews, dried grapes, ghee and few Corriander leaves.. super dooper MUSHROOM-PEAS BIRIYANI is ready to serve.. Happy appetite.. Keep supporting *Ferdin'skitchen*

GOBI TAHRI

 

GOBI TAHRI 

INGREDIENTS 

Cauliflower             - 1 medium

Peas                          - 1/2 cup

Onion                       - 1

Gingergarlic paste - 1 tsp

G.chilly                     - 1

Mint leaves             - 10 to 12

Corriander leaves  - few

Ghee                         - 4 tbsp

Garam masala        - 1tsp

Turmeric powder   - 1/2 pinch

Salt                            - as required

Pepper powder       - 1 tsp

Idyappam                - 4

METHODS

1. Cut and clean the cauliflower(in hotwater) and make it into small pieces..

2. Heat the kada with ghee. Add the chopped onions and saute it.

3. Now add the ginger garlic paste and saute till the raw smell disappears..

4. Add the cleaned and chopped cauliflower, green chilly, and green peas(I have used frozen peas here) with salt and saute it.. make sure the cauliflower and peas gets cook to 70%..( don't over cook..)

5. Now add mint leaves, turmeric powder, garam masala and give a complete stir.. cook for few minutes so that the masala gets cook well..

6. Then add the idyappam(slice the idyappam to small piece with hand). Check for salt.. add if necessary.. mix it well

7. Finally add pepper powder and Corriander leaves and give a complete mix.. garnish with few ghee..

8. Gobi Tahri is ready to serve.. A complete homemade recipe with good texture and aroma.. taste so yummy.. try it.. keep supporting *Ferdin's kitchen* Happy appetite 😋

PANEER BUTTER MASALA

 PANEER BUTTER MASALA

INGREDIENTS 

Paneer                    - 200 gms

Onion                      - 3 nos.

Tomato                    - 2 nos.

Ginger garlic paste  - 1.5 tsp

Butter                      - 6 tbsp

Cashews                  - 1 hand full

Tomato ketchup      - 2.5 tbsp

Salt                         - as required 

Sugar                      - 2 tsp

Turmeric powder     - 1 tsp

Corriander powder  - 3 tsp

K.chilly powder       - 2.5 tsp

Garam masala       - 1.5 tsp

Fresh cream           - 5 tbsp

Corriander leaves   - few

Kasuri methi           - few

METHODS

1. Soak the cashews and grind it to a clean paste.

2. Slice the onion, tomatoes and paneer and keep it ready.

3. Now heat the kada with 3 tbsp butter. Add onions and saute it.

Then add ginger garlic paste, saute till the raw smell disappears. Then add tomatoes and saute for few minutes.

4. Now add turmeric powder, Corriander powder, garam masala and K.chilly powder and saute for few minutes in low flame without burning. Switch off the flames and allow the ingredients to cool and make it to a fine paste.

5. Now heat the kada with the remaining butter and add the grinded paste and saute till the butter seperates.

6. Add the tomato ketchup,  salt and sugar and saute for a minute and add the cashew paste along with add 1/4 cup water.

7. Cook till the paste absorb the cashew flavour.. when the consistency of the butter masala starts thickening crush and add the kasuri methi.

8. Add the fresh cream and give a slight stir. Now garnish with few fresh cream, cashews and Corriander leaves.

Paneer butter masala is ready to serve. Yummy tasty semi gravy masala very well suits with naan, butter naan, aapam, fried rice etc.. Happy appetite.. keep supporting *Ferdin's kitchen*

PULICHAKEERAI

PULICHAKEERAI/GONGURA CHUTNEY

INGREDIENTS 

Pulichakeerai         - 1 bunch

Dried red chilly     - 8 nos.

Fenugreek              - 3/4 tsp

Curry leaves          - few

Hing                        - 1 pinch

Turmeric powder- 1/2 tsp

Cumin seeds         - 1/2 tsp

Garlic                     - 2 cloves

Gingelly oil           - 1 tbsp

Salt                         - as required 

METHOD 

1. Heat the kada with 2 tsps of oil. Clean and take the gongura leaves(Throw away the stems.. clean carefully inorder to avoid injuries created by the thorns.. take only the leaves) and saute in that oil without adding any water..

2. Since the gongura leaves segregate water while cooking, (avoid water for all spinaches).. wait till all the water gets evaporated.

3. The color of the leaves get changes after all water gets dispersed. 

4. Now heat the kada and dry roast the fenugreek,  dried chilly, garlic, curry leaves, cumin seeds without burning.. and now partially course the heated items.

5. Now heat a kada with the Gingelly oil.. temper the mustard seeds,  turmeric powder, and  hing.

6. Now add the cooked gongura leaves.. and add the partially coursed masala.

7. Check for salt and add the required amount..

8. Cook for few minutes.. keep stiring till it get completely mixed.. Pulichakeerai/ gongura chutney is ready to serve..

This is an aromatic spicy recipe.. can be stored in glass bottles for later use. Best chutney for rice.. can be used as a pickle too.. The best must try Andhra recipe.. can be served with plain rice and idly dosas too.. Happy appetite.. Keep supporting *ferdinskitchen*

Dal

 DAL

INGREDIENTS:

Moongdal             : 2 hand full

Onion                    : 1 

Tomato                 : 1

G.chilly                 : 2

Curry leaves        : few

Garlic                    : 10 cloves

Cumin powder    : 3/4 tsp

Hing                      : 3/4 tsp

Turmeric powder: 1/2 tsp

Salt                        : as required 

Mustard seeds    : few

Dried chilly         : 2

Grated coconut   : 1/4 cup

Ghee                     : as required 

METHODS 

1. Wash the moong dal and put it inside the pressure cooker. 

2. Clean and chop the tomato, onion, green chilly and add along with the dal.. Add water.

3. Then add garlic, cumin powder,  turmeric powder,  hing and salt to the cooker and pressure cook for 3 whistles..

4. Now temper mustered seeds, dried chilly, curry leaves, few hing, cumin seeds and add to the pressure cooked dal.. stir it..

5. Add the grated coconut(optional) with the dal and cook for 2 min.. check for salt and serve with ghee garnished..

This dal curry is first served in the marriage houses. Good, healthy and tasty one.. This can be served with all rice and rice flour foods.. best combo for chapati and idyappam.. This was one of the easy recipe can be cooked in  short period of time.. Can be given to toddler with ghee to gain weight.. Happy appetite.. keep supporting *Ferdin's kitchen*

Rasam

 

*TOMATO RASAM*

INGREDIENTS

Pepper corns  : 1.5 tbsp

Cumin seeds  :1tbsp

Fennel seeds : 0.5 tbsp

Garlic  :1 hand full

Ginger : .5 inch

Green chilli  : 2

Hing : 1/2 tsp

Turmeric powder : 1/2 tsp

Tomato : 3(optional)

Mustard seeds  : few

Curry leaves  : few

Dried red chilly : 2

Salt  : as required 

Corriander leaves : few

Tamarind extract : 1/4 cup (extract the juice as per your taste and convenience)

 *METHOD* 

1. Grind all the spices, ginger garlic, hing, turmeric powder, green chilly into a coarse..

2. Heat the kada with oil. Temper the mustard, dried red chilly and curry leaves.(Fenugreek 0.25tsp optional  for flavour)

3. Add the coarsely grinded ingredients and saute without burning.

4. Then add the tomatoes and saute till it becomes tendery.. then add the tamarind extract.. finally add water and salt. Allow it to boil.. Before the bubbles appear switch off the flames. 

5. Tomato rasam ready to serve.. garnish with corriander leaves..

This Rasam can be served as soup also.. It is a perfect south indian must added recipe.. The food will be complete only after tasting this rasam rice.. happy appetite.. keep supporting *Ferdin's kitchen*

Lemon tea

LEMON TEA

INGREDIENTS 
Water              - 3 cups
Tea powder    - 1 tsp

Sugar               - 3 tsp

Lemon             - 1.5

Mint                 - 9 to 10 leaves

METHODS 

1.Take the pan and add water and tea powder. Allow it to boil. Then add sugar and mix it.

2. Drain the tea in a cup. And squeeze 1/2 the lemon in each cup and add 2 to 3 mint leaves.

3. Let it rest for 2 minutes to observe the lemon and mint flavour. Now have it.. Hot lemon tea is ready to drink.

 

Bhaji (pavbhajimasala)|Ferdin's kitchen

BHAJI
INGREDIENTS
Green gram              : 1 cup
Onion                         : 3
Tomato                       : 4
Potato                         : 2
Chilly                          : 1
Fennel seeds             : 1 tsp
Corriander powder : 2 tsp
Turmeric powder    : 1 tsp
Chilly powder           :2 tsp
Garam masala          : 1 tsp
Ginger garlic             : 1 tsp
Curry leaves              : 10 to 12
Corriander leaves    : few
Salt                              : as required
Oil                                : 2 tbsp

METHODS
1. Pressure cook the green grams for 3 whistles and keep a side.
2. Finely chop the onion, potato and tomato and keep it seperately..
3. Now heat the kada with oil. Add fennel seeds for tempering. Then add ginger garlic paste and saute till the raw smell dispers.
4. Now add onion and saute till golden brown. Then add curry leaves, chilly, tomato and saute till the tomato gets watery.
5. Add potato, salt and few water, cover and cook in medium flame for 7 mins.
6. Now add turmeric powder, chilly powder, corriander powder, garam masala and give a complete mix.. allow it to cook for few minutes..
7. When the potato begins to mash add the boiled green grams and mix well.. mash every thing coarsely..
8. Check for salt and add few drops of coconut oil(optional) .. finally Garnish with corriander leaves..
9. Pav bhaji masala is ready to serve.. happy eating.. support ferdin's kitchen 🙂

Ivy-gourd|kovakkai|coccinia|tindora semigravy

Ivy-gourd/kovakkai/tindora/coccinia semigravy
INGREDIENTS
Ivy-gourd                - 1/2 kg
Onion                       - 1 big
Tomato                    - 2 big ( for sour)
Curry leaves           - few
Urad dal                  - 3 tsps
Oil                            - as required
Turmeric powder - 1/2 tsp
Chilly powder        - 3.5 tsp
Cumin powder       - 1/2 tsp
Rice flour                - 1.5 tsp
Salt                           - as required

METHODS
1. Clean and cut the ivy-gourd into straight long slices. At the same time chop the onion and tomatos and keep a side.
2. Now heat the kada with oil. Add the sliced ivy-gourd and onion with few salt along and saute it for 2 minutes.
3. Add few water to the veggies.. cover and cook in medium flame for few minutes. ( Till it cooked well)
4. Now take another kada and heat with oil.. temper with urad dal and curry leaves. Then add tomatoes and saute till it gets watery.
5. Add turmeric powder, chilly powder, cumin powder, rice flour, few salt and stir it.
6. When the raw smell vanishes, the flavour of urad dal appears as a perfect essence for that mixture..
7. Add 1/4 cup of water, and the cooked veggies with the mixture and give a complete mix..
8. Stir it gently and cook for few minutes so that the ivy-gourd absorb the urad dal and tomato flavours..
9. Stir it side by side so that it cooks faster.. when the semi gravy consistency reaches switch of the flame..
10. Ivy-gourd semi gravy ready to serve along with chapattis, rice, nans etc..

(Note: since we are adding rice flour for maintaining consistency don't add the flour too much.. Cook carefully to avoid lumps and burnings..)

Happy and healthy eating 😊 keep supporting Ferdin's kitchen 🙂

Lemon rice

LEMON RICE
INGREDIENTS
Boiled rice                    - 1 cup
Lemon                           - 1 medium
Garlic                             - 3 cloves
Urad dal                        - 1 tsp
Mustard seed               - few
Onion                             - 1/2
Curry leaves                 - few
Turmeric powder        - 1/4 tsp
Cumin powder             - 1/4 tsp
G.chilly                           - 1
Oil                                   - 2 tsps
Salt                                 - as required

METHODS
1. Heat a kada with oil.
2. Temper the following items one by one.. add mustard seeds, urad dal, curry leaves, chilly, garlic..
3. Add onions and saute till it becomes transparent.. then add cumin powder, turmeric powder, salt and saute for 30 secs..
4. Now add the rice and mix well.. finely extract lemon juice and add it to the rice and stir it.. give a complete mix.. check for salt.. lemon rice is ready.. happy eating :)

Note: I have used boiled channas while adding boiled rice.. the taste never changes.. while preparing for kids you can add channas, fried ground nuts, cashews etc.. so that we can show difference in varieties.. and in looks.. the appearance and the presentation attracts them to eat more.. since these items are healthy and good.. give a try.. have a healthy and happy eating :)

Tomato chutney (kanagu chutney)

TOMATO CHUTNEY (KANAGU CHUTNEY)

INGREDIENTS
Tomato               - 5
Garlic                  - 3 cloves
Urad dal             - 3 tsps
Moong dal          - 1 tsp
Salt                      - as required
Oil                        - 1 tbsp
Chilly powder    - 1.5 tsp

METHODS
1. Clean and cut the tomatoes and garlic.
2. Heat the kada with oil. Add garlic, urad dal and moong dal and saute till it become golden brown.
3. Add tomatoes and saute for minutes.. saute till the tomatoes become watery.. add few salt so that the process will be somewhat faster..
4. Add the chilly powder and keep stirring without burning. Check for salt, when the raw smell of chilly powder vanishes switch of the flames.
5. Leave the mixture to cool.. now grid it to a fine paste.. chutney is ready.. happy eating.


Most of you think that this is just a tomato chutney.. then why were you named it as kanagu chutney??.. yes, i too have a story here for you.. one day i was preparing a chutney.. while preparing i was thinking is there any formula to prepare any chutneys or gravies.. then why we are preparing the items in the same way, same tastes, why don't we give a different try?? Usually i won't prepare tomato chutney in this taste.. would add some spices, flavours, certain quantity and certain formula.. but here i have given a different try.. while i was cooking my kiddo entered the kitchen and he asked mamma what are you doing.. i replied him chutney.. he asked chutney a?? Innaikuma?? His face looks dull.. 'coz for every mamma making chutney is the very easy thing.. i said i have tried a new thing babe.. taste and tell me.. he said chutney la enna different? And oruvaliya tried and said mamma it's awesome.. kaaramalaam illa.. namma ithukku kanagu chutney nu name vaikalaam..  i asked him y pa?? It's just a tomato chutney la.. he said amma.. ellaa chutney kum orae name na how you will differentiate?? See the colour of the chutney looks like a kanakambaram flower so we can name this as kanagu chutney.. yes, this chutney was named by my champ.. give a try.. feedbacks welcomed.. :) keep supporting Ferdin's kitchen :)

Pachamilaga thogaiyal/green chilly chutney

PACHAMILAGA THOGAIYAL
INGREDIENTS
Green chilly - 10
Garlic            - 4 cloves big
Salt                - as required
METHODS
1. Wash the green chillies and put it in the mixer. Add garlic and salt along with it.
2. Grind coursely. Pachamilaga thogayal is ready. A simple recipe which is the best combination with boiled tapioca/maravalli kizhangu.

Note: instead of grinding in a mixer mash the ingredients using mortar pestle (idikallu) the thogayal will be more tastier.

Egg curry

EGG CURRY
INGREDIENTS
Egg                              - 8
Onion                         - 4
Tomato                       - 4
Chilli                           - 1
Curry leaves.             - few
Cloves                         - 8 nos.
Cardamom                 - 6 nos.
Star anise                   - 1
Ginger                         - 1.5 inch
Garlic                          - 15 cloves(1 full)
Turmeric powder     - 2 tsps
Chilly powder            - 2.5 tsps
Cumin powder           - 1.5 tsp
Garam masala            - 1 tsp
Pepper                         - 1/4 tsp
Coconut oil                 - required
Salt                               - as required
Mustard(optional)    - for tempering

METHODS
1. Boil the eggs and remove the shells.
Then cut the eggs four sides slightly without breaking..
2. Now heat the kada with oil. Add 3 cardamom, star anise, and 5 cloves and saute it.
3. Then add 1tsp turmeric powder, 1tsp chilly powder, 1/2 tsp cumin powder, salt and eggs.. saute them for few minutes so that the eggs observe masala.
4. Now take the eggs seperately in a bowl. Now in the same kada add oil.
5. Temper mustard seeds.. then add the remaining cloves and cardamom.
Then add minced ginger garlic and saute well till the raw smell dispers.
6. Now add onions, chilly, curry leaves and saute till the onions becomes transparent.. then add tomatoes and cook till it gets watery look..
7. Now add the remaining turmeric powder, chilly powder and cumin powder, garam masala and saute for two minutes.
8. Add 1/4 cup of water and leave it to boil. Then add the masala toasted eggs in the curry check for salt.
9. Cook for 3 mins in medium flame.. give a complete mix.. so that the gravy will enhance the egg flavour.
10. Add pepper powder and stir it. Garnish with corriander leaves and ready serve with aapam, chapathi.
Happy eating :)

Keera kootu

KEERA KOOTU
INGREDIENTS
Keera(spinach)      - 1 bunch
Garlic                       - 3 cloves
Tomato                    - 1
Onion                       - 1
Hing                         - 1 pinch
Turmeric powder  - 1/4 tsp
Cumin powder       - 1/4 tsp
Chilly powder        - 1/2 tsp
Salt                           - as required
Oil                             -  3 tsps
Curry leaves           - 5 to 6. (Optional)

METHODS
1. Clean the spinach and keep aside,
Chop the onion and tomato and put it in a bowl, and shred the garlic.
2. Now heat the kada with oil, add garlic, curry leaves, onion and tomato and saute well.
3. When the onion and tomato gets loosen add spinach and saute for minutes.. the bulk of spinach will be reduced while sauting..
4. Now add salt, turmeric powder, cumin powder, chilly powder, hing one by one and mix it..
5. Keep the stove in low flame and cook for 7 minutes with out burning.
6. Stir it and switch off flames.. happy serving..

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 😊