Kerala Style Mutton Curry


2 pounds mutton (lamb/goat)
3 medium size onions -sliced
3 medium size tomatoes -sliced
1/2 cup coconut milk
3 tablespoon coriander powder
1 or 2 potatoes (optional)
3 tablespoon oil
1 tsp. mustard seeds
some curry leaves
coriander leaves

For Marination:
3 green chilies
4-5 cloves of garlic
1 thumb sized ginger
1/2 tsp. turmeric powder
1.5 tbsp. chili powder
2 tablespoon garam masala
1/2 cup yoghurt
salt to taste


Make a paste of the marination.

Clean and marinate the mutton with the marination and if possible leave it overnight in refrigerator or atleast keep it for 3 hours.

Pressure cook it with 1/2 glass water and potatoes for 20 mins after the first whistle.

Then in a pan splutter mustard seeds and curry leaves in hot oil.

Add onions and sauti till light brown

Add coriander powder, and sauti for 1 minute

Add tomatoes and sauti till oil leaves the sides.

Then add the cooked mutton (it will have some water after cooked add that too) and mix it with the onion mixture.

When it boils for 2 mins add coconut milk and add more water if required.

Cook for 2 more mins till gravy thickens.

Adjust seasoning, masala or coriander powder, salt etc, and once it’s ready to serve add coriander leaves.

Channa Bhatura


For Channa

1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon – clove powder, turmeric powder
1/4 tsp. each garam masala, pepper powder
salt to taste

For Bhatura

2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry


Sieve together flour, salt and soda.

Add and mix in curds and oil.

Add enough milk to knead into a soft pliable dough.

Cover with a wet cloth.

Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.

Knead dough again. Take fistful of dough. Roll into 1/4″ thick 5″ diameter round. Fry in hot oil. Turning only once.

Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon.

Method for Channa

Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.

Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding.

In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.

Chop remaining tomatoes and onions fine. Heat oil in a large skillet.

Add cumin seeds to splutter.

Add ginger-garlic and fry for a minute.

Add chopped tomatoes, onion and fry till tender.

Add channa-paste, fry further 3-4 minutes.

Add all dry masala except cinnamon-clove powder.

Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.

Stir and bring to boil.

Simmer for 7-8 minutes till gravy thickens.

Take in serving dish.

Heat ghee in a small sauce pan.

Add the chillies and cinnamon-clove powder.

Add chopped coriander and pour hot over the channa.

Squeeze lemon over channa.

Stir in seasoning gently.

Cilantro Chutney Chicken


* 1 (3 pound) whole chicken, cut into pieces
* 2 teaspoons minced fresh ginger root
* 2 teaspoons minced garlic
* 1 bunch fresh cilantro
* 1 teaspoon ground cumin
* 1 jalapeno chile pepper, stem and seeds removed
* 2 tablespoons lemon juice
* 1/4 cup ground unsalted cashews
* 1 cup heavy whipping cream
* salt to taste


1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9×13 inch baking dish, cover with foil and set aside.
3. Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. Remove from oven and combine the gravy in the dish with the reserved cilantro chutney.

Egg Curry With Egg Cut Into Cubes


Eggs – 6
Onions – 4 (medium sized)
Tomato – 1
Ginger-Garlic paste – 1 table spoon
Salt – to taste
Chilli powder – 1 table spoon
Garam Masala – 1 table spoon
Oil – 10 tea spoons
Grated Coconut – 2 tea spoons(optional)


Beat the eggs with 3/4th spoon of salt in a dish.

Cover it with a lid and put the dish in a cooker and cook for 15 minutes without putting the weight on the cooker.

Check if the egg is boiled well with a knife by poking it in to the egg the way you do to check if the cake is baked. When the egg is done, take the egg from the dish and cut it into cubes of 1 cm length.

Slice the onions and tomatoes.

Put a vessel and pour the oil into it. When the oil is hot, put ginger garlic paste and onions into it and let it fry till the onions are done. Add the coconut and let it fry.

Add tomatoes and egg cubes and fry for about 3 min. Add salt (that is reqd for onions alone), chilli powder and garam masala.

Pour 1/2 glass of water and cover the vessel with a lid. Let it cook for 5 to 7 min.

Serve hot with Rice.

Vegetable Curry

Vegetable Curry


# 2 tablespoons sunflower oil
# 1 medium onion
# 2 cloves of crushed garlic
# 1 peeled large diced carrot
# 450g prepared chopped vegetables of choice
# 2 teaspoon each of ground cumin,turmeric, chilli powder, and ground coriander
# 1 tin plum tomatoes-chopped
# 1 pint of water or stock
# ½ block of solid creamed coconut.
# 2 tablespoons tomato puree
# seasoning
# 1 tablespoon chopped corriander leaf (optional)

1. Sautee the onions in a big pan till soft.
2. Add cloves of crushed garlic, diced carrot and any other vegetables you want to use i.e. peppers, courgettes, aubergines, sweetcorn, peas, mange tout, leeks, swede, broccoli etc.
3. Try to cook the harder vegetables for longer like carrots, swede etc and add the softer ones like broccoli, mangetout and cauliflower later.
4. Stir round softening the vegetables in the pan without browning
5. Add 2 teaspoons each of ground cumin, chilli powder, ground coriander and turmeric and stir round for a few minutes to cook out the spices.
6. Pour in the chopped tomatoes and water and creamed coconut.
7. Cook until all the vegetables are tender and the sauce has reduced down and thickened.
8. Add the tomato puree.
9. If too thin boil for a little longer – if too thick add a little water
10. Finish off by adding a hand full of chopped fresh coriander and serving with a plain yogurt.

Boondi Laddoo


500g gram flour
1 litre water or milk
750g ghee (butter) for frying
750g sugar
3.5 cups water
10-12 drops orange color
10-12 flakes saffron soaked in little water
50g chopped cashew nuts
50g raisins
10 cardamoms peeled
A boondi strainer or fryer of medium sized holes
Boondi Laddoo


Prepare a thin batter with gram flour and water or milk.
Heat ghee in a pan. Fill the fryer or strainer with the batter up to the half.
Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.
Fry them to golden color, drain & remove. Use up all the batter.
Prepare sugar syrup of one and a half thread consistency by boiling sugar & water.
Add saffron water & color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.
After 10 minutes, sprinkle over a little hot water, cover and keep for 11/2 hour. Prepare round balls with moist hands.

Indian Corn Bread


4 whole ears corn (too hard to cook)
1/2 c. self-rising flour
1 tsp. salt
1/4 c. self-rising cornmeal
1 tbsp. oil


Grate corn in a bowl. Stir in flour and meal. Add salt and oil. Pour in iron skillet that has been preheated and oiled and sprinkled with meal. Cook until golden brown. Serves about 8.