LAMB CHOP SALSA

A:

500 gm lamb chop cut

1 tbsp ginger & garlic paste

1 tbsp black pepper powder

1 tbsp lemon juice

Salt to taste

Marinate all together & keep for

30 minutes or overnight in fridge.

B:

1 onion large chopped

3 tomatoes chopped

Green & red chilly chopped

1 stalk parsley chopped

2 tbsp mint leaves chopped

2 tbsp Worcester Shire sauce

1 tbsp Tabasco sauce

1 tbsp chili flakes

METHOD:

Shallow fry ‘A’, as colour start to

change add onion, tomatoes, both

chilies, parsley, mint leaves then

add some water, cover & let it

simmer until it’s cooked.

Remove the cover add chill flakes

both sauces & cook in high flame,

reduce the gravy down, remove from fire.

Serve hot with bread or rice dish.

SEMOLINA UPMA WITH MIXED VEGETABLES & COCONUT

A:

Oil for cooking

½ tsp mustard seeds

1 dried chilly cut

1 tsp mixed lentils

1 tbsp cashew nuts chopped

1 stalk curry leaves

B:

1 onion sliced

1 green chilly sliced

1 red chilly sliced

1 inch ginger sliced

C:

1 cup mixed vegetables

( carrot, cauliflower, beans,

green peace etc )

2-3 tbsp coconut grated

Pinch of turmeric powder

Salt to taste

1 tbsp ghee

2 cups water

1 cup semolina ( roasted )

METHOD:

Heat up oil, fry “A”, once mustard

start to pop up add “B”& fry until

golden brown.

Add vegetables, salt, turmeric powder

stir-fry, add water, cover.

Once water start to boil add

ghee, coconut, reduce the fire.

Add semolina little by little, keep

string until all the semolina is added,

mix well until it form thick, almost

dry & remove from fire.

Serve with Curries, Chutneys or

spicy Pickles.

TOMATO RICE

1 tbsp ghee

1 stick cinnamon

2 star anise's

1 onion chopped

1 tomato chopped

2 cup basmati rice

( Washed, per-soaked 

  & drained)

1 cup evaporated milk

2 cups water

3-4 tbsp tomato puree

Salt to taste

½ tsp extra ghee

METHOD:

Heat up 1 tbsp ghee, fry cinnamon,

star anise & onion until soft.

Add tomato fry for few seconds.

Add rice & stir-fry for a minute.

Transfer fried things to rice cooker.

Add water, milk, tomato puree, salt

mix well & cook.

Once the rice is cooked add ½ tsp ghee

quick-stir, cover & keep for few more minutes.

Serve with salads, curries or any veg or

non-veg dish.

CHICKEN PILAU

1 stick cinnamon

2 star anise

1 onion sliced

I stalk curry leaves

1 tbsp ginger & garlic paste

½  tsp chilly powder

½ tsp meat curry powder

½ tsp turmeric powder

¼ tsp garam masala powder

Green  & red chilies sliced

200 gm chicken pieces

1 potato cut

2 tbsp green peas

1 tomato cut

2 cups long grain rice

( washed & per-soaked )

3 cups of chicken stock 

1 tsp lemon juice

Ghee for cooking

Salt to taste

1 stalk cilantro leaves, chopped

METHOD:

Sauté onion, cinnamon, star anise

curry leaves in hot ghee.

Add ginger garlic paste stir-fry

for 1 minute.

Then add chilly powder, curry

powder, turmeric powder & stir-fry

for few more minutes.

Add chicken, tomato, potato, green

peas, salt & both chilies , cover &

cook until chicken & potato is ½ cooked.

Transfer to rice cooker, add rice, stock,

garam masala, some cilantro leaves,

lime juice & cook.

Garnish with cilantro leaves.

Serve with Salad & Rita.