Hearty Spices

Take cleaned and drained 350 gm of Mutton, cut into big pieces in a mixing bowl. Add 1/2 cup of Fried Onions, a bunch of chopped Mint Leaves and a bunch of chopped Coriander Leaves, 1/2 tsp of Turmeric Powder, 1 Bay Leaf, a tbsp of Ginger Garlic Paste, Salt as needed, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Garam Masala, 4 Cardamoms, 5 Cloves, an inch of Cinnamon, 3 tbsp of Oil, 3 tbsp of Ghee and massage the masalas into the mutton pieces for 10 minutes. Add a tbsp of Red Chilli Powder, 2 tbsp of Raw Papaya Paste / 2 tbsp of Lemon Juice, a tsp of Shahjeera, 300 gms of Yogurt and massage the mutton pieces well for 5 minutes. Cover the bowl and marinate in refrigerator for atleast 4 hours or more. Soak 1 3/4 cup of Basmati rice  for 30 minutes and keep aside. Add the mutton and the masalas to a pressure cooker and cook for 5-6 whistles on low-medium heat. Add the cooked mutton to a heavy bottomed pan and keep aside.  Heat 2 litres of Water in a saucepan and...

Heat a tbsp of Oil in a pressure cooker, add a Cardamom, an inch of Cinnamon Stick, 3 Cloves and a Bay Leaf and saute. Add 3 slit Green Chilies, 2 finely chopped Onions and saute till the onions turn transparent, approx 5 minutes. Add ½ tsp of Ginger Garlic Paste and saute for 3 minutes. Add ½ Kg of washed, drained Minced Meat, a pinch of Turmeric Powder and cook on high for 4-5 minutes, stirring in between. Reduce the heat and cook for 5 minutes. Add a tsp of Red Chili Powder, ½ tbsp of C oriander Powder, ¼ tsp of Cu min Powder, Salt and mix well. Add 2 chopped Tomatoes and cook for 3-4 minutes on medium heat. Add a 1½ cups of water and ¼ cup of Yogurt and pressure cook up to 3 whistles or until the meat is almost cooked. Remove from heat and allow the pressure to come down. Open lid and add ½ cup of G reen Peas , cooking with lid on low heat for 10 minutes. Add a tsp of Garam Masala Powder and mix. Remove from heat and garnish with fresh Coriander Leaves and s...

Heat 2 tbsp of Oil in a pressure cooker on medium heat, saute a finely sliced medium Onion. Add an inch of Cinnamon, a Cardamom, 2 Cloves, a Bay Leaf, 3-4 Black Peppercorns and saute until the onions turn translucent. Add a pound of washed and diced Mutton, 2 tsp of Ginger Garlic Paste, a pinch of Turmeric Powder and saute for 5 minutes. Add a tbsp of Cashewnut Powder, ½ tsp of G aram Masala Powder, ½  tsp of B lack Pepper Powder, 4-5 finely chopped Green Chillies, 4 tbsp of Cream and Salt to taste . Add 2½ cups of Water and pressure cook at until the first whistle, then reduce to low heat and cook for another 15 minutes. Remove from heat and let the pressure completely dissipate. Now uncover the cooker, add few Mint Leaves and Coriander Leaves and cook on low-medium heat for about 10-15 minutes. Garnish with crispy fried onions and serve with hot parathas or naans.

Marinade - Mix the washed, gashed and diced 650gms of Mutton along with 3 tbsp of Ginger Garlic Paste, 2 tsp of Salt, ¼ tsp of Turmeric Powder, a cup of Yogurt, a cup of roughly chopped Mint Leaves, a cup of roughly chopped Coriander Leaves, 4-6 finely sliced Green Chillies, 2 tsp of Red Chilli Powder, 2 tbsp of Lemon Juice, a tbsp of Garam Masala, a tbsp of Coriander Powder in a bowl until well combined. Set aside covered for 3 hours to marinade. Fried Onions - Heat 4 tbsp of Oil in a pan, add and sauté 4 medium finely sliced Onions sprinkled with a pinch of Salt till they are golden in color. Once done, remove the pan from heat and separate half of the onions by removing them on to a plate and spread them out. Add the remaining oil and onions to the marinade and mix well. Milk & Saffron - In a small bowl, add ½ cup of warmed Milk and soak a pinch of Saffron Threads in it. Rice - Wash 3 cups of Basmati Rice well and soak in cool water for 30 minutes. Heat suff...

Heat a pan; dry roast 2 tbsp of Coriander Seeds, 3 Dry Red Chilies (broken) and ½ tsp of Whole Black Peppercorns until golden brown. Remove from heat; allow cooling and grind to a fine powder. Wash, drain the water from the 1 lb of Ground / Minced Chicken or Mutton and blot with a paper towel. Add a cup of Fried Onions, finely chopped 20 sprigs of Coriander Leaves, finely chopped 5 Green Chilies, 2 tbsp of Ginger Garlic Paste, a tsp of Garam Masala, a tsp of Dry Mango Powder, ground masala powder and Salt to taste . Mix well, cover and refrigerate for 1 hour to marinate. Remove from fridge, and mix in ½ of a beaten Egg. (you could add bread crumbs if the kabab doesn't hold it's shape). Heat  2 tbsp of Oil on a skillet. Shape the Meat mixture into 3 inch ovals, slightly flatten them and place them in the skillet. Brown the kebabs on one side then flip them over and brown on the other side. Serve hot with Mint Chutney. Note - Place the kababs on an oiled bakin...

Marinade - Take the cleaned 500 gm of Minced Lamb/Goat, 2 tsp of Red Chilli Powder, 2 tsp of Salt, a tbsp of Ginger Garlic Powder, ½ tsp of Turmeric Powder, ½ tsp of Thick Yogurt and a tbsp of Garam Masala in a bowl. Mix with a wooden spoon and keep aside. Curry - Heat 3 tbsp of Oil in a pan at medium heat; add and sauté the 3 Cloves, 2" Cinnamon Stick and 2 Green Cardamoms for a minute. Add the a large sliced Onion, ½ tsp of Salt and stir fry them till they are golden brown in color. Add the marinated minced meat and mix well using a wooden spoon. Cover with a lid and cook for about 5 minutes. Open the lid and break up the lumps of meat using a wooden spoon, add a finely chopped Tomato and stir well to mix. Cover the lid and let it cook for 20 -30 minutes, stirring it occasionally. Once the water has completely dried, add the 4 sliced Green Chillies and ½ cup of chopped Mint Leaves . Let it cook covered for a minute more. Serve warm with steamed rice or...

Pressure cook  250 gm of cleaned and diced Mutton with 1 tsp of Cumin Seeds, 1 tsp of Fennel Seeds and a pinch of Turmeric Powder and enough Water to cover the meat, for 8 whistles.  Heat 2 tbsp of Oil in a pan and saute a finely sliced medium Onion till they turn translucent. Add and saute 3-4 slit Green Chililes, few Curry Leaves, 1 tsp of Ginger Garlic Paste till the raw smell disappears. Add 1 tsp of Black Pepper Powder, 1 tbsp of Cumin Powder, 1 tbsp of Coriander Powder, 1 tsp of Garam Masala Powder, Salt to taste and mix well. Add the cooked mutton pieces and saute on low heat till the pieces get coated and roasted evenly. Sprinkle a tbsp of Lemon Juice over the curry. Serve hot with rice and sambar.

Cashew Poppy Paste - Dry roast 1½ tbsp of Poppy Seeds for 4 minutes and soak along with 4 broken Cashewnuts in water for 10 minutes. Make paste out of them along with 4 tbsp of fresh grated Coconut and keep aside. Mutton - Clean, wash and cube 1 kg of Mutton and marinate with 1½ cup of Yogurt, 2 tsp of Red Chilli Powder, ½ tsp of Turmeric Powder, 1¼ tbsp of Coriander Powder, ¾ tsp of Cumin Powder and 1 tbsp of Ginger Garlic Paste . Keep aside for 30-40 minutes. Gravy - Heat a tbsp of Oil and Ghee in a heavy bottomed pan; saute 4 Cloves, 1 Green Cardamom, 1" Cinnamon Stick and a Bay Leaf for few seconds. Add 2 large chopped Onions, 5-6 slit Green Chilies  and saute till transparent. Add ½ tbsp of Ginger Garlic Paste and saute till browned. Add a large chopped Tomato and fry for 4-5 minutes. Add the marinated mutton and cook over medium heat with lid till the water from the meat and yogurt is almost absorbed. Add the cashe...

Rice - Wash and soak 4 cups of Basmati Rice in a big bowl for about 30 minutes. Drain and keep aside. Add 1 tsp of Oil to a pan and sauté 1 tsp of Black Cumin Seeds till they sizzle and add the soaked rice along with Salt to taste . Add 9 cups of Water to the pan and bring to a boil and let it cook till the rice grains are just done. Drain and keep aside. Garnish – Peel and thinly slice 2 big Yellow Onions and keep aside. In a pan, heat 1 tbsp of Oil/Butter and fry the onions on low-medium heat until they are golden brown in color. Remove with a slotted spoon into a bowl and keep aside. Toast 3 tbsp of Almonds, Cashewnuts and Raisins in 1 tbsp of Butter/Oil and keep aside. Soak a pinch of Saffron in ½ cup of Warm Milk in a small bowl and keep aside. Mutton Gravy - In a pan, heat 2 tbsp of Oil/Butter and add washed and cubed 1 kg of Lean Lamb leg Meat . Stir fry till the meat has browned on all sides and add ½ of the fried onions, 2 tbsp of Ginger Garlic Paste and ½...

Marination -  Wash and dry ½ kg of Mutton in a bowl and add Juice of ½ Lemon, 1½ tbsp of Yogurt,  ½ tsp of Salt, ½ tsp of Ginger Garlic paste,  3-4 slit Green Chillis, ¼ tsp of Red Chilli Powder,  ½ tsp of Coriander Powder and Few Mint Leaves . Mix well and marinate for atleast 20 minutes. Masala Powder - Make powder of 3 Cloves, 1″ Cinnamon stick, 1 Cardamom, Pinch of Shahjeera,  pinch of Cumin Seeds and a Small piece of Mace ½ Star Anise . Keep aside. Gravy - Heat  2 tbsp of Oil + 1 tbsp of Ghee in a pressure cooker and saute  a Bay Leaf, 2 Cloves, ½″Cinnamon, 1 Star Anise, 1 Cardamom for a few seconds. Add 2 thinly sliced medium Onions and sauté for 7-8 minutes. Add ¾ tsp of Ginger Garlic Paste, ¼ cup of chopped Coriander Leaves,  ¼ cup of Mint Leaves  and sauté further for another 5 minutes. Add ¼ tsp of Turmeric Powder, 1 tsp of Red Chilli Powder (according to taste), sauté for another 2 minutes. Add...

Marinade - Marinate 1lb of cubed boneless Lamb with ½ cup of beaten Yogurt and 1 tbsp of finely crushed Garlic for 2 hours. Fry - Heat 1 tbsp of Oil in a pan; add 1 tsp of Cumin Seeds, 1 tsp of Coriander Seeds, 1 tsp of Fennel Seeds and few Curry Leaves , allowing them to sizzle. Add a finely sliced Onion and sauté till golden brown. Add 1 tbsp of freshly ground Black Pepper and marinated lamb along with marinade. Cook covered on low heat for 45 minutes or till lamb is tender and cooked through, stirring occasionally and adding Water as needed, if it begins to stick to bottom of the pan. Season with Salt , and add thinly sliced Bell Pepper and cook covered for another 5-10 minutes. Garnish with fresh Coriander Leaves and sprinkle Lemon Juice . Serve hot with rice.

Prep - Wash and drain ¾ kg minced Meat and keep aside. Finely chop 3 large Onions, 4-5 Green Chilies, 2 Tomatoes separately and keep aside. Ground Powder - Dry roast ½ tbsp of Coriander Seeds, ½ tsp of Cumin Seeds, ½ tsp of Poppy Seeds, 3 dry Red Chillis, Pinch of Fenugreek/Menthulu Seeds, Pinch of Fennel Seeds/Saunf (optional) and grind into a coarse powder. Curry - Heat 2½ tbsp of Oil in a pressure cooker, add green chilies, curry leaves, onions and saute till the onions turn transparent, approximately 4 minutes. Add 1 tbsp of Ginger Garlic paste and saute further for another 3 minutes. Add minced meat and ½ tsp of Turmeric Powder and cook on high without lid for 4-5 minutes stirring in between. Add the ground masala powder, Salt to taste and combine well. Add the chopped tomatoes and cook for 3 minutes on medium flame. Add a cup of Water and cook on pressure upto 4 whistles or until the meat is almost cooked. Remove from heat. After 3-4 minutes, remove lid, add 1 tsp...

Marinade - Marinate ½ kg of Mutton in 1 cup of Yogurt, 1 tbsp of Ginger Garlic Paste, 2 tsp of Coriander Powder, ¼ tsp of Garam Masala Powder, ¼ tsp of Turmeric Powder, 1 tsp of Red Chili Powder, ½ tsp of Cumin Powder and Salt for ½ hour. Curry - Heat 3 tbsp of Oil in a pressure cooker, add 3 Cardamoms, 6 Cloves, 1″ Cinnamon Stick and fry for 5 seconds. Add 1 cup of sliced Onions and 3 slit Green Chili and fry till onions are translucent. Add the mutton marinade and mix well. Let it cook in its own water on medium heat till oil separates. Add 2 cups of Water, cover and cook the mutton till soft on low heat for 3 whistles. Add a pinch of Nutmeg Powder before removing from heat. Garnish with chopped Coriander Leaves . Serve with hot rice or rotis.

Marinade - Marinate washed and cubed 1 kg Mutton with 1½ cups of Yogurt, 2 tsp of Red Chilli Powder, ½ tsp of Turmeric Powder, 1¼ tbsp of Coriander Powder, ¾ tsp of Cumin Powder and ½ tbsp of Ginger Garlic paste for 30-40 minutes. Masala - Dry roast 1½ tbsp of Poppy Seeds for 4 minutes and soak in water for 10 minutes. Soak 4 Cashewnuts in water for 4 minutes. Make paste of the poppy seeds, cashewnuts and 4 tbsp of grated Fresh Coconut . Kurma - Heat 1½ tbsp of Oil in a heavy bottomed vessel or pressure cooker; add 4 Cloves, 2 Cardamom, 1″ Cinnamon stick and a Bay Leaf . Fry for few seconds and add chopped 2 large Onions and fry till transparent. Add the slit 5-6 Green Chilies and 1 tbsp of Ginger Garlic Paste and sauté for 3 minnutes. Add a chopped Tomato and fry for 4-5 minutes. Add the marinated mutton and cover cook over medium heat till the water from the meat and yogurt is almost absorbed. Add the poppy seeds-coconut paste and Salt to taste to the mutton an...

Rice - Wash and soak 2 cups of Basmati Rice for ½ hour. Prep - Clean and wash ½ kg (approx 1 lb) Mutton and marinate with 1 tsp of Turmeric Powder, ½ tsp of Salt and ½ tsp of Chili Powder . Grind 6 to 7 Green Chillies with 1 cup of diced Tomatoes and set aside. Grind 1/4 cup of chopped Mint Leaves and 1/4 cup of Cilantro and set aside. Masala - In a heavy bottomed vessel or a pressure cooker, heat 1 tbsp of Oil, 1 tbsp of Ghee and add 2 inch Cinnamon, 4-5 Cloves, 4 Cardamom and 2-3 Bay Leaves . When they pop, add 1 cup of finely sliced Onions and saute until they turn golden brown. Add 2 tsp of Ginger Garlic paste and saute well for another minute. Add the ground chillies mixture and saute until the raw smell goes. Now add 1 cup of diced Tomatoes and saute for few minutes. Then add the mint-cilantro paste and saute for few minutes, add 1/4 cup of Mint Leaves and 1/4 cup of Cilantro and mix well to the masala. To this add the mutton pieces and mix well. Close the lid a...

Mutton - Wash 250 gm Goat meat (Mutton) and chop into medium chunks. Pressure-cook the mutton with ¼ tsp of Ginger-Garlic Paste, a pinch of Salt and Turmeric Powder along with a cup of Water . Pressure cook till the mutton is well cooked and tender. Drain the stock from the mutton. Vepudu (Fry) - Heat a pan with 2 tsp Oil , saute finely chopped 1 medium onion, slit 4 medium Green Chilies and 5-6 Curry Leaves . When the onions light brown in color, add 1 tsp Ginger-Garlic Paste and fry till done. Add the cooked mutton pieces and 1 tsp of Chili Powder, 1 tsp of Coriander Powder, ¼ tsp of Garam Masala and ½ tsp of Cashewnut Powder(optional). Cover and cook under low heat for 5 minutes. Sprinkle 2 tsp Crushed Peppercorns and mix well. When the mutton pieces are roasted well, remove from heat. Serve hot with rice and rasam, pappucharu or sambar.

500 gm Ground Lamb meat 1 large Yellow Onion, sliced 5 tbsp Canola Oil 4 Green Chillies, slit in middle 1½ tbsp Ginger Garlic paste 3 Tomatoes, finely chopped 1 tbsp Red Chilli Powder 2½ tbsp Salt 1 tsp Garam Masala Powder ½ cup Yogurt 4 Green Cardamoms 2 Cinnamon sticks 1 tsp Caraway seeds 5 cups Water 3 cups Rice 3 tbsp Cilantro, finely chopped Wash and soak the rice in fresh cool water sufficient enough to remain 5 cms above the level of rice. Wash ground meat along with sliced onions well and drain the water completely in a very fine mesh strainer. In a large saucepan at medium heat, add 3 tbsp oil and green chillies, cinnamon stick, cardamom, caraway seeds and ginger garlic paste. Let it splutter and fry. In a minute. add the drained onions + ground meat and also add red chilli powder, 2½ tsp salt, garam masala powder, tomatoes and stir well and let it cook for 10-15 minutes until you see oil floating on top. Add the yogurt and mix well. Let cook for 2-3 minutes. Add cilantro and ...

Meatballs: 1 lb Ground Lamb (can use chicken / turkey) 1 tsp Minced Garlic 1 tsp Minced Ginger 1 Beaten Egg 2 tbsp Bread Crumbs ½ tsp Red Chili Powder Salt, as needed 1 tbsp Oil 1 tsp Garam Masala Gravy: 1 inch Cinnamon Stick 3 Cloves 2 small Onion, diced 3 Green Chili, chopped 1 tsp Ginger Paste 1 tsp Garlic Paste 2 tbsp Tomato Paste 1 tsp Garam Masala few Coriander Leaves, diced Oil 1 tsp of Red Chili Powder Salt, as needed 1 tbsp Corn Flour, mixed in 2 tbsp water 1 tsp Soy Sauce Clean the ground lab meat and put it in a bowl. Mash it finely and then add salt, red chili powder, garam masala, breadcrumbs, beaten egg, minced ginger, minced garlic and oil. Now mix all these ingredients together and make lemon size balls. Fry them in oil till golden brown. For the gravy: Take a deep fry pan and add oil to it and warm it. When the oil is warm enough add cloves and cinnamon and sauté for a minute. Then add onions and diced green chili and fry golden brown. Add salt, red chili powder, salt...

Onion mixture - Make a coarse paste of 3 chopped Medium Onions, 3 Green Chilies, 10-12 Garlic Flakes, 1½” Ginger Piece and keep aside. Curry - Heat 1½ tbsp of Oil in a heavy bottomed vessel. Add the ground onion-mixture and stir-fry for 5-6 minutes. Add washed, drained and diced 1 kg of Mutton Pieces and combine well. Cook for 8-10 minutes or till oil separates. Add ¼ tsp of Turmeric Powder, 1 tbsp of Red Chili Powder, combine and cook for 2 minutes. Add 2 cups of Water, Salt to taste and cook till the meat is ¾th cooked. (Can use a pressure cooker). Add extracted pulp from a lemon-sized tamarind , along with a cup of Water and combine well. Let the mutton pieces simmer for 20-25 minutes or till the meat is cooked and you get the desired gravy consistency. Adjust Salt as needed and garnish with 3 tbsp of Coriander Leaves . Serve hot.