A food-a-holics Diary !

Mutton - 750gms For masala paste Small onion - 12 Garlic - 10 Ginger - 1inch Pattai 1inch Clove - 2 Sombu 1/2 tsp Jeera 1/4 tsp Pepper 1tsp Bydagi chilly - 1 Corriander leaves - little Curry leaves - little Tomato - 1 small Saute in oil and grind to a nice fine paste Mutton gravy Add coconut oil, and add 1tsp kal pasi, 1 briyani leaf, 1/2pattai, 1elachu and 2cloves. Add curry leaves and onions (1large and 15small) cut to small pieces. Once onion is golden brown, add 1/2 turmeric, 1 heaped t.spoon corriander, 1tsp kashmiri chillly powder and 1tsp mutton masala and saute till raw smell goes Add mutton and saute till water comes out Add in ground paste and salt Add v.little water and 1tbsp coconut oil Close and cook for 7whistles (3high, 2low and 2medium)

serves 4 Curd paste 1.5 tbsp curd 1pinch turmeric 1/2 heaped tspoon corriander powder 1/2 t.spoon kashmiri chilly powder Mix all the above ingredients and add a small cube of butter to it. Gravy 1 onion, 1/2 inch ginger, 4garlic, 1bay leaf, 2cloves, 2cardamom, curd paste, 3tomato, 9cashew, 1 green chilly, 1kashmiri chilly deseeded Heat 2tbspoon ghee, 1tb spoon oil, add whole spices and chopped ginger, garlic and onion. Once onion sweats, add curd paste and saute a couple of minutes. Then add cashew and chillies. Saute a little more, add tomatoes and salt. Saute until tomatoes turn mushy and oil separates. Remove the whole masala and grind.Then add a little water if necessary. Grind this to a paste. Final gravy 1/2 onion, 1/2 tomatoe, 1/4 tspoon kashmiri chilly powder, 1tspoon honey, kasuri metho, butter. Heat 1tb spoon butter and brown the onions, add k.chilly powder and tomatoes and fry till tomatoes are mushy. Add the gravy and simmer till oil seperates. Then add honey, kasuri methi ...