Black Pepper Curry

Ingredients:

1.     Mutton- 250 gm

2.     Onion- 250 gm

3.     Green chilies- 4

4.     Red chili powder- ¼ tsp

5.     Black pepper powder- ½ tsp

6.     Salt-  1 tsp

7.     Garlic ginger paste- 1 tsp

8.     Turmeric  paste- ¼  tsp

9.     Coriander- 2 bunches

10.  Oil- 70 gm

Method:

• In a vessel pour oil and fry onion and green chilies till onion turns soft.
• Now add mutton, garlic ginger paste, red chili powder, turmeric  powder and salt and cook till water of mutton dries.
• Now add water and cook till mutton becomes tender.
• Then add coriander and black pepper powder and cover the lid and cook for 3 mins.
• Now keep stirring till water dries and oil starts leaving.
• Put off  the stove.
•  Black pepper curry is ready.

Upma

Ingredients:

1.     Upma rava- 250 gm

2.     Tomato- 1

3.     Onion- 1

4.     Green chilies- 5

5.     Salt- 1 tsp

6.     Garlic ginger paste- ½ tsp

7.     Turmeric powder- ¼ tsp

8.     Oil - 50 gm

9.     Coriander- 1 bunch

10.  Curry leaves- few

11. Rai- 1 tsp

Method:

• Cut tomato and onion in small pieces and keep them aside.
• Also chop green chilies and keep aside.
• Keep a vessel on stove and 20 gm pour oil and fry upma rava on medium flame till it turns light brown and take it in a plate and keep aside.
• Again pour 30 gm oil and fry rai and curry leaves.
• now add onion and green chilies till onion turns soft.
• Then add garlic ginger paste, turmeric powder and fry till garlic ginger paste turns slightly brown then add coriander and fry.
• Now add 1 ltr water, salt, tomato and cover the vessel with the lid and boil for 5 mins.
• Set to medium flame and add the upma rava, keep stirring at the same time.
• Cook till water dries.
• Then set to lowest flame by covering the vessel with lid for 5 mins.
• Upma is ready to serve.

Chicken Soup

Ingredients:

1.     Chicken with bone- 1 kg

2.     Almonds- 100 gm

3.     Oil- 50 gm

4.     Garlic ginger paste- 2 tsp

5.     Turmeric powder- ¼ tsp

6.     Salt- 1 ½ tsp

7.     Red chili powder- 1 tsp

8.     Green chilies- 6

9.     Shazira elaichi powder- 1 tsp

10.   Cinnamon - 3 pieces (of 3 inches each)

11.   Coriander- 2 bunch

12.   Mint-1 bunch

Method:

• Keep a vessel on stove and pour oil.
• Now add chicken, green chilies, garlic ginger paste, turmeric powder, salt (1 tsp), red chili powder and fry well till water of chicken dries.
• Now add water and let the chicken become tender.
• When chicken turns tender add 1 ½ ltr water, salt (½  tsp) , almond powder,shazira elaichi powder, cinnamon, coriander and mint.
• Now let this boil for 2 mins then leave on lowest flame for 30 mins.
• Put off the stove.
• Chicken soup is ready, serve with chapaties.

Nalliyon Ka Shorba (Bone Marrow Soup)

INGREDIENTS:

1.     Bone Marrow- 250 gm

2.     Onion- 1

3.     Red chilli powder- ½ tsp

4.     Green chilies - 5

5.     Salt- 1

6.     Garlic ginger paste- 1 tsp

7.     Turmeric powder- ¼ tsp

8.     Coriander-1 cup

9.     Mint- ½ cup

10.   Shazira powder- ¼ tsp

11.  Elaichi powder- ¼  tsp

12. Cinnamon- 2 pieces (of 2 inches)

13. Almond powder - 50 gm or phule chane ki daal powder- 50 gm

14.    Oil- 30 gm

METHOD:

• Take bone marrow in a vessel and add turmeric powder, garlic ginger paste, salt, red chili powder and mix with hands, add water to make bone marrow tender.
• When bone marrow turns tender add 1 litre water, half of coriander and mint, shazira elaichi powder, cinnamon, almond or phole chane ki daal powder. Boil this for 2 mins and keep on lowest flame for 20 mins. Put off the stove.
• Keep a vessel on stove and pour oil and fry onion and green chilies till onion turns light brown.
• Then add ¼ tsp garlic ginger paste till it turns light brown.
• Now fry the rest of coriander and mint. Put off the stove.
• Now pour the bone marrow soup to the above bagar.
• Bone marrow soup is ready. Serve with chappaties.