Mutton fry

Appetizing aroma of the mixed spices pulls you to the kitchen and then the delicious pieces of goat march quick into your stomach. This is what happens when you make the following recipe! ;-)

Ingredients:
Mutton - 1 kg

List 1:
Chilli powder - 2 tsp (vary according to your spice level)
Turmeric powder - 1/4 tsp
Ginger-Garlic paste - 2 tsp
Curd - 1 tbsp (optional, adding curd makes the mutton softer)
Salt - (according to taste)

List 2:
Cinnamon sticks - 1 inch piece
Cloves - 7
Cardomom - 4
Sombu/Fennell Seeds - 1 tsp

To garnish:
Green chillies - 4 chopped finely
Onion - 1 sliced in to rings

Oil - 2 tbsp
Salt
Lemon juice - 2 tsp

Method:
Marinate the mutton with the list 1 ingredients, for atleast 1/2 hour. Then pressure cook the mutton for 3 whistles. Heat oil in a kadai and add ingredients from List 2. Once it sizzles add the mutton and fry for few minutes. In a separate kadai, heat oil and then saute the onion and green chillies until the onion is light brown
and add little salt. Pour this over the mutton and switch off the stove.  Mix in the lemon juice. Delicious mutton fry is ready!

Poondu Kulambu

Ingredients:
Poondu / Garlic pods - 20-25 number
Seeragam / Jeera- 1 tsp
Milagu / Pepper Corns  - 1 tsp
Puli / Tamarind - 1 small lemon sized ball
Sesame oil - 1 tbsp (Sesame oil tastes better and its good. But you can also use the oil which you use usually.)
Turmeric powder - 1/4 tsp
Salt

Method:
Soak the tamarind in water.  Dry roast the jeera and pepper and grind it into a powder. Optionally, you can grind together 2 or 3 cloves of garlic with this.
Heat oil in a kadai. Add curry leaves and let it sizzle. Then add the ground mixture and mix in for a minute. Add the garlic pods and mix together with turmeric powder and little salt. Extract the tamarind paste and add it to the kadai. Add water again to the tamarind, squeeze well and add the water to the kadai. Add salt and let it simmer for 12 - 15 mins until the garlic is cooked well. Serve with hot rice.

Himachal Tawa Chicken

Ingredients:
Chicken - 1 kg
Curd - 1/2 cup
Ginger Garlic Paste - 3 tsp
Turmeric powder - 1/4 tsp
Green chillies - 3 (According to your taste)
Coriander leaves, chopped - 3 tsp
Curry leaves - few
Salt to taste
Grind list:
Bay leaf - 2
Cinnamon Stick - 1 inch piece
Cloves - 7
Cardomom - 4
Cumin seeds/jeera - 1/2 tsp
Black pepper corns - 1/2 tsp

Method:
Grind the ingredients in the Grind list together, coarsely. Marinate the chicken with the ground powder, curd, ginger garlic paste, turmeric powder and salt. Keep closed in the fridge for about 1 hr.
After 1 hr, heat oil in a pan and fry the chicken pieces in to light brown color. Then rinse the marinade in the bowl with water and add to the chicken. Let it thicken. Switch off the stove.
Then in a separate kadai, heat oil and season it with the curry leaves, cut green chillies and coriander leaves. Pour the seasoned oil over the chicken. Mix in 1 tsp of lemon juice.
Himachal Tawa chicken is ready to serve.

Note: This is my version of Himachali Tawa Murg, which I learnt from Aditya Bal's show in NDTV Good Times.