Chettinadu style Liver Pepper Fry

Ingredients needed for Liver Pepper Fry

1 cup liver cut into very small pieces

1 cup small onions Chopped 

1 tomato Chopped 

10 flakes of Garlic Chopped 

1/4 tsp Ginger paste

1/2 tsp Turmeric powder

1 tsp Chili powder 

1 tsp corriander powder

1 tsp Freshly ground pepper

For seasoning the dish 

2 Cinnamon

1 tsp Fennel seeds / Saunf

Curry leaves

1 cut into bits

How to prepare Chettinadu Liver Pepper Fry?

Heat oil in a flat pressure pan and add the whole garam masala and the curry leaves. 

Add chopped onions and saute for a while. 

he add tomatoes, ginger paste, garlic flakes one byone and fry till they are golden.

Add the small liver pieces and sauté till they change colour and turn white. 

Now add turmeric powder and a cup of water.

As the gravy comes to boil, simmer and cook covered for about 5 minutes. 

Open the lid and add the chilli powder, coriander powder and the salt to taste. Check the consistency and  cook for five more minutes sprinkling a little water if necessary. 

When the curry gets to the right consistency add the pepper powder and mix well. 

Cook for a  minute or two and cook till the oil separate. 

In the end, garnish with coriander leaves and serve  as a side dish.

Recipe for a Thai style Meat curry

Ingredients needed for the Thai style meat curry:
1 kilo Mutton / Beef, chopped into small pieces.

2 cups of thick coconut milk and 2 cups thin milk,

3 tbsp Red Chilli curry Paste 

4 lemon leaves

Salt to taste

2 tsps Fish sauce or Soya sauce

2 ripe red chillies chopped into small bits,

How to prepare the Thai style meat curry:
Freeze coconut milk and when it hardens, remove 1 cup with a  spoon from that. Keep  the rest aside.

Keep the frozen milk in a pan, on the stove and stir continuously. 

As the oil starts oozing from the coconut milk, add the red curry paste into the milk and mix well. 

Let it simmer for five minutes. 

Add meat pieces to the mixture and saute till the gravy coats the meat pieces and the colour starts changing. Add rest of the first milk and the second milk. Mix well.

Add the rest of the ingredients and cook till the meat is tender.

If the gravy is very thick add a little warm water and bring it to the right consistency. 

Serve with hot steaming rice as a side dish.

Malvani Mutton Masala

Ingredients needed for the Malvani  Mutton Masala:
 1/2 kilo mutton
 2 cups chopped onions
1 tbsp ginger paste
 1 tbsp garlic paste
1/4 cup Coriander leaves chopped
 1/2 cup Oil
Salt to taste
1/2 tsp Turmeric powder
If you have ready made Malvani Masala Powder with you you can use that. If not, then Roast and grind the following ingredients  in to a fine powder.

Ingredients for the Malvani Masala Powder 
Red dry chillies - 10
Coriander seeds - 2 tsp
Cloves - 4-5
Peppercorns - 1/2 tsp
Cumin seeds - 1/2 tsp
Caraway seeds (shahi jeera) - 1/2 tsp
Green cardamoms - 4-5 pods
Black cardamoms - 2-3 pods
Dry grated coconut - 1/2 cup
Poppy Seeds  - 1 tsp

How to prepare the Malvani Mutton Masala. 

Heat a oil in a fry pan, add the ingredients for the Malvani Masala, add the grated coconut and fry till it is brown in colour.
Remove this mixture from heat and grind it after it cools down to a smooth paste. Keep aside.
Shallow  fry onions separately with 3 tbsp of oil until golden brown.
Add the ginger garlic paste to it and mix well. Stir for about 30 seconds
Add mutton, fry for a minute or two.
Add the coconut masala mixture and turmeric powder along with 2 cups of water. Cover and cook on a low flame. do not let the meat boil vigorously, let it just simmer  as the high heat will make the meat hard and chewy)
Once the mutton is tender, add more water if you like to adjust the consu=istency the curry to be not as thick and simmer for a minute or two more.
 Remove from fire and garnish with coriander leaves. Serve hot.

Nadan Pork Masala Recipe

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Latha's Corner

Chicken Vindaloo Recipe

Ingredients needed for the Recipe of Chicken Vindaloo:
1 chicken, cut into small pieces, about 1 kilo
2 tomatoes, chopped fine
3 onions, chopped fine
8 cloves garlic minced
1 tsp ginger minced
1 tsp mustard seeds
1 tsp turmeric powder
1/4 cup oil
Salt to taste
1 1/2 tsp jeera powder
3 tsp vinegar
5 cloves
1 tsp saunf
2 cardamoms
2 pieces cinnamon

How to prepare the Chicken Vindaloo:
Grind 1/3 of the chopped onions, garlic, ginger, mustard, turmeric powder, jeera, vinegar, and the whole garam masalas to a smooth paste.
Apply the paste to the chicken pieces and leave it in the refrigerator for three/ four hours to marinate.
Heat oil in a kadai / frypan, saute the remaining chopped onions, till they are golden. Add the chicken pieces with the masala along with half a cup of water.
Cover, simmer and cook till done. Stir in between to ensure that the pieces are uniformly cooked and also that the gravy does not stick to the bottom. Put off the fire and remove.
Garnish with chopped coriander leaves.
Serve hot as a side dish with rice, roti or pulaos.

Grilled Chicken Malabari

Ingredients needed for the Grilled Chicken Malabari:
1 big leg piece chicken
4-5 green chillies
1 small piece ginger
5-6 flakes Garlic
2 tbsps chopped coriander leaves
2 tbsps of lime juice
Salt to taste
Oil as needed

How to prepare Grilled Chicken Malabari:
Heat a little oil in a fry pan, Fry green chillies, garlic and ginger till they ger brown. Add coriander leaves to the pan, fry till they wilt. Grind to a smooth paste and keep aside.
Wash, clean and slash the chicken piece with a sharp knife at two or three places for the masala to get into the chicken piece.
Mix the ground masala paste with lime juice, salt to taste and a little oil.
Apply the paste on to the chicken piece and keep aside for 20 - 30 minutes.
Grill in a microwave or Barbeque the chicken piece till it gets cooked. Apply more oil on the piece if the piece looks very dry.
Serve hot with Lemon wedges, sliced onions, cucumbers and carrots.

Other Chicken Recipes
Chicken Vindaloo
Grilled Chicken Malabari
Chicken Pepper Fry

Roganjosh, a Kashmiri Curry Recipe

Ingredients needed for the Roganjosh Curry Recipe :
250 grams mutton
1 onion, chopped
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
salt to taste
1 tbsp ginger paste
1 tsp garlic paste
1 tsp jeera powder
1 tsp dhaniya powder
1/2 cup fresh curds
2 tbsps tomato puree/paste
2 tsps cashewnut paste

Ingredients to be roasted and powdered
4 green cardamom
1" piece Cinnamon,
4 cloves,
2 big black cardamom,
10 peppercorns

How to prepare the Roganjosh Curry Recipe:
Clean and pressure cook mutton separately till done (ie about three to four whistles or 15 minutes after the first whistle).
Heat oil in a fry pan. Add chopped onion and fry till golden. Add ginger and garlic paste amd saute for two / three minutes.
Add turmeric powder, chilli powder, jeera powder, dhaniya powder and garam masala powder, add a little water to make the powders a paste
Saute for about three minutes or till the raw smell goes. Add the curds and tomato puree. Let the masala cook nicely and the oil starts oozing out.
Add cooked mutton pieces and salt to taste. When it comes to boil, simmer till the mutton pieces are done and coated with the masala.
Add cashewnut paste to this and remove as it starts boiling. Add water as per your taste and consistency.
Garnish with coriander leaves and serve hot with naan, paranthas, roti and even pulaos.

Recipe for Nadan Beef Fry

Ingredients for the Nadan Beef Fry
1/2 kilo Beef
2 cups Small onions sliced fine
1/4 cup Ginger julienned
1/4 cup Garlic sliced fine
handful curry leaves
Salt To taste
1/2 cup coconut cut into very small pieces (Thenga Kothu)
2-3 Green Chillies slit (optional)
2 tsps Vinegar
1 tsps Red Chilli powder
1/4 tsp Turmeric powder
1 tsps Coriander powder
1 tsps Garam masala
2-3 tbsps Oil

How to prepare the recipe for  Nadan Beef fry
Wash and clean the Beef and cut into small pieces. Boneless beef is preferred for this recipe.
Chop onions, ginger, garlic, and coconut. Coconut should be cut into a cm long, thin pieces.
Heat oil in a pressure pan, fry chopped onions, garlic, ginger and the coconut pieces till they are golden. Add curry leaves to this and mix well. Fry for a minute.
Now add the powder masalas and the vinegar. Add the beef pieces , fry for a minute till the masala coats the pieces and it starts to change colour.
Add just enough water to cook the beef(may be about a cup)into the pressure pan and put the weight on.
As soon as the first whistle comes, simmer and allow the beef to cook for 15 - 20 minutes.
Remove from fire and open the pan when cool. Check if the Beef is tender and well cooked.
Put the pan again on medium fire and cook till the gravy dries up.
Nadan beef fry is a dry recipe and can be served with Indian Breads and Rice as a side dish.

Recipe for the delicious Chicken Biryani

Ingredients needed for the Chicken Biryani
4 cups Basmathi Rice
1 kilo chicken cut into medium sized pieces,
3 cups finely chopped onions
3 cups tomatoes chopped finely
2 tsps ginger paste
2 tsps garlic paste
2 tsps coriander powder
1 tsp chilli powder
1 tsp garam masala powder
1 cup curds
1/2 tsp turmeric powder
3 cinnamon
6 cloves
2 bay leaves
6 cardamoms
2 tbsps of chopped mint leaves
2 tbsps of chopped coriander leaves
juice of 1 lime
salt to taste
1/2 cup oil
2 tbsps ghee

For Garnishing:
Fried cashewnuts and sliced onions fried to a golden colour

How to Prepare the Chicken Biriyani:
You have to prepare the chicken and rice separately and mix them up. The chicken should have very little gravy, only then the mix will be just right.  You can arrange the biriyani in layers and serve just like that or mix them up and serve as a biriyani.

To prepare the Chicken Gravy
Clean, wash and soak the rice, at least for half an hour. Drain the rice and keep aside.
Wash and clean chicken pieces, nicely. Mix curds, 1/2 tsp ginger and 1/2 tsp garlic and the garam masala powder together, spread it on to the chicken pieces and marinate for an hour
Meanwhile, chop onions and tomatoes. Slit green chillies and keep aside.
Heat oil in a pan, saute onions till they are golden brown.
Add ginger, garlic paste and the chilli powder, coriander powder, turmeric powder and a little water to mix the masalas well.
When the oil starts oozing out through the sides add the chopped tomatoes. Cook till they are soft and mushy.
Add the chicken pieces to the pan with the remaining marinade. Stir well till the masala gets thicker and coats the chicken pieces nicely. Add salt to taste, simmer and cook covered till the chicken is tender.
Add pudhina/mint leaves, cover and keep aside.

To Prepare the  Rice:
Heat ghee in a pressure pan, fry the cashew nuts and keep aside. Then, saute cinnamon, cloves, cardamom and bayleaf.
When they are brown, add the slit green chillies and a little of the pudhina leaves.
Add the drained rice to this and stir well. Keep stirring till the rice gets hot to the touch and coated well with ghee.
Add 6 cups of boiling water (at the ratio 1:1 1/2) and salt to taste. Simmer and cook till the rice is dry.
Take a big microwaveable vessel , put the rice and the chicken with the masala in layers. Sprinkle lime juice and coriander leaves in between.
Microwave at HIGH for 4-5 minutes and leave it standing for 5 minutes.
Garnish with fried onions and fried cashewnuts. Serve hot with Raita and Brinjal chutney /Brinjal Curry

Lamb Chops with Brown Sauce Recipe

Ingredients for preparing the Lamb Chops
4 lamb chops
1/4 cup vinegar
1/2 tsp chopped garlic
1 tsp olive oil

Ingredients for the Brown Sauce
oil as required
1/4 cup onion cut into small pieces
1 tsp garlic cut into small pieces
1/4 cup carrot cut into small pieces
1/4 cup leeks cut into small pieces
1/4 cup celery cut into small pieces
1/2 cup maida / refined flour
1 piece mutton bone
2 tbsp butter
1 tsp chopped leeks
1 tsp chopped celery
1/4 cup red wine (optional)

How to prepare the chops
Mix vinegar, garlic and olive oil and apply over the chops nicely. Keep aside for 10 minutes.
Heat oil in a fry pan, shallow fry the chops till they are golden. Remove and keep aside.

How to prepare the Brown Sauce
Take a thick bottommed pan and heat the remaining oil. Fry the cut items, onions, garlic, celery, leeks and carrot till they are golden.Add maida to this vegetables mix and fry well.Add the mutton bone and a litre of water.
Bring it to boil and simmer till the water gets one fourth of the amount. Remove from fir and strain the liquid. Keep aside.
Heat the fry pan again and add butter. Add the a tespoon each of chopped leeks and celery and fry till they are brown.
Add red wine now if you are adding it, with the stock you have kept aside. Boil till the gravy thickens.
Now add the fried lamb chops, and simmer till the chops gets tender.

How to serve the lamb chops with brown sauce
Arrange the fried vegetables and boiled, peeled and cut potatoes on a serving dish with the chops in between.
Pour the gravy on top and serve hot garnished with lettuce, parsley leaves and tomato pieces.

Mutton Pepper Fry Recipe

The recipe has been transferred to 

The Home keeper's Guide 

Mutton Chops Masala Recipe

Ingredients needed for the Mutton Chops Masala Recipe :
1 kilo mutton chops
3 cups onions finely sliced
1 cup oiloil
1/2 cup ghee
1 tsp turmeric powder
2 tbsp ginger garlic paste
curry leaves - a handful
1/2 cup tomatoes, chopped fine
2 medium sized limes
salt to taste

Ingredients for the curry paste: 
Grind Together all the following ingredients
3 tsp black pepper corns
2 tsp cumin seeds
2 tsp coriander powder
6 cloves
4 pieces cinnamon
2 tsps chilli powder
8-10 green chillies or as per taste
3 tbsp grated coconut
1 cup chopped coriander leaves

How to prepare mutton chops masala:
1. Wash the chops and squeeze the water out and dry them..
2. Mix with a handful of sliced onions, turmeric and salt. Crush them and mix well with hands and keep aside.
3. Grind the ingredients given for the masala and prepare the curry paste.
4. Heat 3 tbsp of oil in a pressure pan and add half the ginger garlic paste and fry.
5. Add the masala paste and fry till brown and then dd chops and fry well till the masala coats the chops and the colour changes lightly .
6. Add about a cup of water and pressure cook for 10 - 15 minutes.
7.Meanwhile in another pan heat remaining oil and ghee and add remaining onions and pinched curry leaves.
8. When onions turn golden brown, add remaining ginger garlic paste and fry.
9. Add tomatoes to this mixture and fry till oil separates.
10. Now, Add cooked chops, simmer for a few minutes till the gravy gets thicker and coats the chops.
11. Remove from fire and add lime juice. Garnish with chopped coriander leaves and serve hot with Pulaos and Biryanis

Check Out these recipes to go with Mutton Chops masala
Mutton Yakni Pulao
Vegetable Biryani
Mutton Biryani

Chicken Chukka Varuval Recipe- Chettinad Cuisine

Ingredients needed for the Chicken Chettinad Varuval:
500 grams Chicken pieces
1/2 cup grated coconut
1 tbsp Coriander powder
1 tsp Red chillies powder
1tsp Fennel seeds
2 tsps Pepper
2 pieces Cinnamon
3 Cloves
Handful Curry leaves, pinched into bits
3 onions, finely chopped
1 cup tomato, Finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Turmeric powder
Enough oil and salt

How to prepare the Chicken Chettinad Varuval Recipe:
Heat oil in a kadai or a fry pan.
Add the grated coconut and saute to a golden brown colour on a slow fire. Be careful to see that it does not burn.
Remove the fried coconut and add the spices, cinnamon, cloves, and peppercorns. Mix the fried coconut with the spices and grind to a smooth paste.
Add the turmeric powder, the ground paste and salt to the chicken pieces and mix well.
Heat about 5 to 6 tbsp of oil in a pan. Fry the onion to a golden brown colour, add the ginger and garlic pastes .
Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil comes out of the masala
Add the chicken and cook on medium fire until they are well cooked and become dry. No need to add water. Chicken will cook by itself in its own juices.
Chicken should be dry without any gravy whatsoever. Your Chicken Chukka Varuval is ready to serve with plain rice, Pulaos and Biryanis.

Dalcha Hyderabadi style Recipe

This is an Hyderabadi style recipe and the curry is a mix of Dal and meat. This Dalcha can also be made with just vegetables and no meat.

Ingredients needed for making Dalcha:
1/2 cup Tuar Dal
1/2 cup Moong dal
1/2 cup channa dal
1/2 kilo mutton / lamb
1 cup cubed bottle gourd
2 cups onions sliced
Salt to taste
4 tbsp oil
1/2 tsp caraway sededs
2-3 green cardamoms
4 cloves
1 piece cinnamon
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
4 tbsp tamarind pulp
4 green chillies
1 bunch corianderv leaves
4 dry chillies
handful curry leaves
8 flakes garlic
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
2 tbsp ghee

How to prepare Dalcha Recipe:
The mutton used should be a combination of bones with marrow and ribs.
Cook the dals together with salt and turmeric powder till soft, mash them well and keep aside.
Cook the gourd separately till tender and keep aside.
Heat oil in a pan, add caraway seeds, cinnamon, clove and cardamom. When they turn brown add onions and fry till they turn golden.
Add ginger garlic paste, salt, turmeric, chilli powder, coriander and cumin seed powder one after another stirring continuously.
Add water and fry till all the masalas mix and blend well together. Add meat and stir till the meat gets coated with the masalas.
Add just enough water to cook the mutton and pressure cook for 3 whistles. Remove from fire.
Open the cooker when it comes to room temperature, stir well add the dals, gourd, tamarind pulp, green chillies, fresh chopped coriander and simmer for 10 minutes.
Heat the ghee in a frying pan and add the tempering ingredients . When it changes colour add the mix to the boiling Dalcha. Cover and simmer for a minute.
Serve hot with Fried rice , Coconut Pulao or Vegetable Pulao etc.

Points to Note:
This recipe can be cooked just wih vegetable and the dals. Meat can be added as an optional ingredient.
For the vegetarian version just omit the meat part and continue cooking.
This Dalcha can also be had as a side dish with Rotis, Idlis and Dosas .

Mutton Stew Recipe ( Kerala Curry Recipe )

Ingredients needed for Mutton Stew:
1/2 kilo Mutton
2 tbsps oil ( Coconut oil preferred)
1 cup onions sliced finely
4 green chillies slit
1 tsp garlic chopped
1 tsp ginger chopped
1 cup potato cubes
1 carrot cut into thick rounds
2 tomatoes cut into rounds
2 cups grated coconut
1 tsp khus khus ( Poppy Seeds) ground to a paste
1 tsp pepper powder
1/2 tsp garam masala powder
1 tbsp ghee
1 tbsp small onions chopped
1 tbsp curry leaves chopped
1 tbsp coriander leaves chopped
1 tbsp cashew nuts broken

How to prepare Mutton Stew Kerala style?
Extract 1 cup of thick coconut milk and 3 cups of thin milk from the coconut. Keep aside.
Heat oi, Saute onions, green chillies, garlic and ginger, when they gettransparent, add potatoes and carrot.
Saute for a minute and then add mutton pieces. saute till the mutton turns colour.
Add the thin coconut milk to the meat and cook till the meat gets tender. Add salt to taste, tomatoes and cover till the tomatoes are cooked nicely.
Add the poppy seeds paste, crushed cardamom, pepper powder and garam masala powder and mix well.
Then add the thick coconut milk, remove from fire as it comes to boil.
Heat ghee in a small fry pan for tempering. Add small onions, curry leaves, cashew nuts and coriander leaves.
When they are golden pour over the stew and serve hot with Neichoru / Vegetable Biryani

Mutton Chilli Fry

Ingredients:
1/2 kilo Mutton cut into small pieces
1/2 tsp Turmeric powder
2 tsps red chillies powder
4 tsps Coriander powder
1/2 cup Garlic flakes sliced fine
1 cup Sour curd
1" piece ginger sliced fine
2 cups Onions, sliced fine
2 tsps lime Juice
2-3 Cardamoms
1/2 cup Ghee / oil
3 Cloves
2" pieces Cinnamon
1 bunch Coriander leaves
Salt to taste

Method:
In a pressure pan, heat ghee / oil and fry the onions till golden brown and crisp, drain and keep aside.
Now add the cloves, cardamoms and cinnamon to the pan and fryginger and garlic.
When they brown put in the mutton and turmeric powder and salt. Stir well till the meat turns brown. Add a little hot water and pressure cook till the meat is done. ( Three whistles will be needed for the meat to cook or after the first whistle simmer for 10 minutes.)
Open the cooker after the cooker comes to normal room temperature.
Add and remaining spices. Mix and cook on a low heat till meat is tender.
Just before serving mix in the lemon juice and fried onion slices.
Serve garnished with chopped coriander leaves.

Note:
Serve the mutton chilli fry with Plain Rice, Cumin Rice , Yellow Rice and Veg Biryani ete

How to Make Momos ( Nepal Recipe )

For the Dough:
3 cups Maida
1 tablespoon oil
water as needed for kneading the dough
Pinch of salt

Filling:
500 grams, lean minced mutton or chicken
1 cup onion, finely chopped
1/2 cup spring onion, finely chopped
1/2 cup coriander leaves, chopped
1 tsp garlic paste
1 tsp fresh ginger paste,
1/2 tsp Szechwan pepper
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp freshly ground black pepper
3 fresh red chilies, minced
1 cup homemade paneer scrambled with hands (optional)
2 tbsp clarified butter
Salt to taste

Method for the Dumplings:
Dough:
In a large bowl combine flour, oil, salt and water.
Mix well, knead until the dough is soft and pliable. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling:
In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour so that all the flavours combine together.

Assembly:
Prepare small lime sized dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour.
Divide the dough into equal portions. Shape each into a ball and use a rolling pin to roll out each flattened ball into a wrapper.
It is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure that the momos do not break while getting filled and steamed.
Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying.

For packing, hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking.
Arrange Momos in the steamer and cover the lid. Steam until the dumplings are cooked through, about 10-15 min. Arrange the cooked Momos on a serving plate, garnished with spicy tomato achar.

Thukpa ( Sikkim Recipe )

This is a type of soup which is served as a combination with Momos. These two toggether are very delicious. You can also try it out. They had given Pork mince as the ingredient for the momo but I used chicken instead but it came out very well.

Ingredients:
5-6 cups meat stock
1/2 packet egg noodles
2 eggs whisked
3 spring onions with leaves chopped fine
1 tbsp garlic minced
2 tbsps oil
Coriander leaves chopped fine to garnish

Method:
Cook the egg noodles according to instructions in the packet. Drain and run cold water over them to prevent them from sticking together or apply a teaspoon of oil. Keep aside.
Heat the oil in a deep pan and fry the spring onions and leaves in it till soft and transparent. Add the garlic and fry for a minute
Add the stock, salt to taste and boil for 10 minutes. Pour the beaten eggs into the soup whisking all the while to break them up. Remove from the fire.
Add the noodles to the broth and mix them. or you can do the mixing while serving.
To Serve put some noodles in a soup bowl and pour the broth over them.
Garnish with chopped coriander leaves and serve with Steamed Momos and Sikkim Tomato Achaar.

Steamed Momos ( Sikkim Recipe)

Ingredients:
2 cups flour
Salt to taste
Water, as needed for kneading the dough
1/2 kg chicken mince
1 large onion chopped
1 tbsp garlic, chopped
3 tbsps soya sauce
1 tbsp chilli sauce
1 tsp pepper powder, fresh
Salt to taste
3 tbsps oil
Method:
Mix the flour and salt to taste and add a little water at a time and kneadto a stiff dough.
Heat the oil in a pan and fry the onions till they are transparent. Add the garlic and fry till it begins to turn golden.
Add the meat and fry the meai is brownish and add the soya and chilli sauces and mix well.
Add the freshly ground pepper, salt to taste and cook till the pork is done.
Divide the dough into equal portions and shape them into uniform sized balls. Roll the balls in to thin puris of about 4" diameter.
Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of the mince in the centre of each circle.
Fold the edges over the meat and pinch and twist to seal. You can shape them as you like as long as you seal them tight.
Place the Momos in a steaming dish and cook for 10-15 minutes.
Serve piping hot with tomato achaar and Thukpa.

Achaari Murgh ( Rajasthani Recipe)

Ingredients:
1 kilo leg of the lamb
1/2 tsp turmeric powder
Salt to taste
Clean and wash the meat, cut into small pieces. Apply salt and turmeric powder to the pieces, add water just enough to cook the meat. Pressure Cook for 15 minutes. ( As I have told you ealier bring the cooker to a whistle and then simmer for 15 minutes)
4 tsp mustard oil
1/2 cup ghee
3/4 cup onions chopped fine
10 garlic flakes chopped fine
8 whole red chillies.
1 tsp mustard
5 cloves
1 pinch asafoetida
1 tsp red chilli powder
1 tsp cumin seeds
1 tsp Kalonji
1 small piece jaggery or 1 tsp powdered jaggery
5 tsps ginger chopped
2 tbsp lemon juice
1 cup curds ( beaten)

Method:
Heat mustard oil in a thick bottommed pan or a handi if you have. Once the oil comes to smoking point, simmer and add the ghee.
Add onions and fry till they are goled. Remove and keep aside for garnishing.
Next add red chillies, fry till they are black, remove and discard them. This is done just for flavouring the oil.
Now add mustard , cloves, asafoetida, when they splutter, add cooked meat pieces, chilli powder, cumin seeds, kalonji, jaggery. chopped ginger and garlic.
Fry for 2-3 minutes or till the meat gets a brownish colour.
Remove from fire, add the beaten curds, mix well. Bring the pan back to the fire, simmer till the fat starts leaving the sides of the pan.
Adjust seasoning if needed. Mix in fried onions and serve with Rotis / Phulas / Naan etc.