MUTTON FRY WITH COCONUT KERNELS

Marinate for 1 hour: 250 gm mutton boneless

2 tbsp chilly powder ½ tbsp meat curry powder or ½ tbsp coriander powder ½ tsp pepper powder ½ tsp turmeric powder 2 tbsp ginger & garlic paste 1 tsp garam masala powder Salt to taste

150 gm coconut kernels   1 dried chill broken ¼ tsp mustard seeds Cinnamon, star anise   1-2 onion chopped 1 red chilly cut 1 green chilly cut 1 stalk curry leaves Coriander leaves Oil for cooking METHOD:  Slice the coconut kernel into small pieces &  fry till golden brown (in coconut oil) keep aside. Heat up oil fry mustard seeds, dried chilly, cinnamon, star anise, curry leaves, sauté onion. Add marinated mutton stir well, add some water, cover & cook till tender & dry. Once mutton is cooked add coconut kernels, both chilies, stir fry for few minutes. Garnish with coriander leaves.

                               

LAMB SAUSAGES & VEGETABLES KURMAH

Ghee / oil for cooking

2 lamb sausages, sliced & fried

1 tbsp mix spices

( cinnamon, cardamom, cloves,

star anise, bay leaf )

1 onion chopped

1 red chill cut

1 green chilly cut

1 tbsp ginger & garlic paste

1 cup coconut milk

2 tbsp kurmah powder

½ tsp white pepper powder

3 tbsp water

Salt to taste

Coriander leaves for garnishing

MIXED VEGETABLES:

Cooked: 1 bowl

Potato

Carrot

Cauliflower

Tomato

French beans

METHOD:

Heat up ghee / oil fry mixed spices.

Add onion & fry until light brown colour.

Add ginger & garlic paste & stir for 1 minute.

Add kurmah powder, salt, water stir for few minutes.

Add both chilies, vegetables, pepper powder, coconut

milk, sausages & cook until bubble form on the sides.

Garnish with coriander leaves.

CHOCOLATE SEMOLINA PUDDING

½ cup semolina, roasted

¼ cup sugar

1 cup fresh milk / evaporated milk

¼ cup chocolate powder / Milo

1 tbsp cashew nuts, fried in ghee

Pinch of salt

2-3 tbsp ghee

METHOD:

Heat up milk in a pan.

Once milk start to boil add in sugar.

When sugar dissolved add in chocolate

powder & mix well.

Slowly add semolina little by little &

keep on string with other hand to 

avoid lumps.

Add ghee & mix well, until it comes to

thick form pudding.

Garnish with cashew nuts

CORN DOGS

½ cup yellow cornmeal

½ cup all-purpose flour

1/4 cup or less sugar

2 teaspoons baking powder

1 egg

½ cup milk

Salt & pepper to taste

Oil for frying

1 packet frankfurters

Wooden skewers

METHOD:

In a bowl, combine cornmeal, flour, salt,

 pepper, sugar & baking powder.

 Stir in eggs & milk.

Preheat oil in a deep saucepan over medium heat.

 Insert wooden skewers into frankfurters.

Roll frankfurters in batter until well coated.

Fry 2 or 3 corn dogs at a time until lightly

browned & cooked.

Drain on paper towels.

Serve with dipping sauce of your choice.