Mutton Keema Balls

Ingredients:

• 1 lb mutton keema
• 1/3 cup Roasted chana dal /Putnala pappu
• 3 green chili
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• 1/2 tsp Turmeric
• 2 tbsp oil
• salt
• 2 tbsp water

Method:

1. Grind putnala pappu, green chili ,coriander powder, ginger garlic paste, turmeric and salt.
   
2. Wash mutton keema, Strain and keep the liver aside, there should be no water left in the bowl.Add putnala pappu mix with keema and make balls.
   
3. Heat oil in kadai add the keema balls fry for 5 minutes. Add water cover and cook keema cooked  until water evaporates.
   
4. Serve mutton keema with rice.
   

Potato Drumstick Curry

Ingredients:

• 5 drumsticks 
• 3 to 4 medium onions fine chopped
• 2 medium potatoes diced or cubed
• 2 large tomatoes chopped finely
• 2 green chilies (slit)
• ½ teaspoon red chili powder
• 1½ tablespoon Oil
• 1 sprig curry leaves
• ½ teaspoon mustard
• ½ teaspoon cumin 
• 1/8 teaspoon turmeric 

• 1 teaspoon coriander powder 
• 2 tablespoon coriander leaves 

HOW TO MAKE THE RECIPE

Making drumstick recipe

• Wash 3 drumsticks under running water. If not tender scrape off the skin lightly. Wash and chop to finger length pieces. Cube 2 medium sized potatoes to medium size, and add them to a bowl of water until used.
  

  
• Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent .
  

  
• Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped  tomatoes, ¼ teaspoon salt and turmeric. Fry until the tomatoes turn mushy.
  

  
• Then add ½ teaspoon red chili powder and fry for 2 minutes. Add 1 teaspoon coriander powder add it now.
  

  

  5.Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked.

  

  
  

  6. Garnish drumstick gravy with 2 tablespoons coriander leaves. Serve with plain rice & ghee.

  

  
  

Soya Chunks Curry

INGREDIENTS 

• 1¼ cup soya chunks or meal maker 
• 2 onions finely chopped 
• 1 sprig curry leaves 
• 1 pinch mustard 
• ½ tsp cumin 
• 1 green chili 
• 1 tsp ginger garlic paste 
• ¾ to 1 tsp red chili powder
• ¾ to 1 tsp garam masala
• ½ tsp coriander powder 
• 2 tbsp coriander leaves finely chopped 
• 1½ tbsp Oil
• ½ tsp 

To grind

• 2 tomatoes
• 3 tbsp Coconut 

Preparation for soya chunks recipe

• Bring 3 cups water to a boil, switch off the stove.
  

  
• Add soya chunks and leave them in hot water till they soften.
  

  
•  Discard  the water and squeeze off the water.Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.
  

  
• Grind the tomatoes and coconut to a smooth paste.
  

  

How to make soya chunks curry

• Heat oil in a pan. Then add mustard and cumin. When they begin to splutter add hing, curry leaves, onions and green chilies. 
  

  
• Add ginger garlic paste and fry till the raw smell disappears.
  

  
• Add the grinded tomatoes paste.Fry till it begins to leave the sides of the pan. 
  

  
• Add red chili powder, garam masala, coriander powder, and salt. 
  

  
• Fry everything well until the raw smell of the masala goes away for 3 mins.
  

  
• Next transfer the soya chunks.Fry for 3 minutes stirring often, till the meal maker are coated well in the masala.
  

  
• Pour water just enough to make a thick gravy.Bring the water to a boil and cover. 
  

  
• Cook on a low flame for about 5 to 8 minutes.garnish with coriander leaves.Serve with rice.
  

  

  
  

Chicken Liver Fry

Ingredients:

• 250 grams chicken liver
• 1 onion sliced
• 3 green chilies slit
• 1 tsp ginger garlic paste 
• 1/2 teaspoon Red Chilli powder
• 1 teaspoon Coriander Powder (Dhania)
• 1/2 teaspoon garam masala powder 
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoons Black pepper powder
• 1 sprig Curry leaves
• Salt to taste
• 2 teaspoon Oil

Method:

1. Wash the chicken liver with some salt and turmeric.Strain and keep the liver aside,There should be no water left in the bowl.
   
2. Cut  the liver.Next add oil in a wok and once hot add curry leaves, green chilies and onions.fry 5 minutes.
   
3. Add ginger garlic paste fry on medium flame until raw goes.
   
4. Once the onions have softened, add in turmeric, turmeric powder, chilli powder, coriander powder, garam masala and add the liver.
   
5. Saute liver well and make sure all the masala coat the liver pieces.Satue till the liver is cooked.This will take about 10 minutes.
   
6. Finally add in the pepper powder and saute the Chicken Liver Fry another minute. Check the salt and spices and adjust according to your taste.
   
7. Once done, turn off the heat and transfer the liver Fry to a serving bowl and serve hot with rice or roti.
   

Tamarind Rasam

Ingredients:

• 1 tablespoon  oil
• 3 cups water
• small lemon sized tamarind
• 1 sprig curry leaves
• ½ teaspoon cumin
• ½ teaspoon mustard
• 1 pinch hung
• 1tsp turmeric 
• 2 tablespoons coriander leavesalong with stalks chopped finely
• Salt as needed
• 4 to 5 garlic cloves crushed
• 1 to 3 tablespoons Jaggery(adjust to taste)

To roast and powder

• 1.5 tablespoons coriander seeds
• ½ tablespoons cumin
• ½ teaspoon pepper corn
• ¼ teaspoon methi or menthulu
• 1 small dry chili

HOW TO MAKE THE RECIPE

Preparation for tamarind rasam

• Heat a pot and dry roast on a low to medium flame – methi seeds, coriander seeds, pepper corn and red chilli until the methi smells good.
• Then add cumin and fry for 30 seconds.
• Cool and make a fine powder in a blender or hand pestle. Set aside.
• Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris. You can also add tamarind directly.

How to make tamarind rasam

• Heat oil in a deep pan. Add cumin, mustard, red chili. Fry till you get a nice aroma.
  

  
• Add curry leaves, hing and fry till crisp. Add the powder and saute for a minute.
  

  
• Pour water, add tamarind, crushed garlic, turmeric, salt, jaggery . 
  

  
• Let the tamarind rasam boil for 5 minutes on a medium flame. Add coriander leaves and switch off.
  

  
• Taste the tamarind rasam and add more salt or tamarind if needed.
• Serve tamarind rasam with rice and vegetable stir fry.