I AM Hungry !!

Basan Laddu

2010-05-04T19:20:00.000+05:30

Ingredients :

Besan/ Chickpea Flour - 1 cup
Ghee - 1/4 cup
Powdered Sugar - 3/4 to 1 cup
Cardamom - 3 to 4

Preparation Method :

Dry roast besan in a saute pan for five minutes.
Add the ghee to the power and saute until the ghee melts and the besan starts to brown. This will get rid of the raw taste of besan.
Remove from heat and cool until it is comfortable to handle the mix add the powdered sugar and combine well.
Then take small fistfuls of the mix and shape in balls to the size of your like.
if you want, you can add slivered pistachios, or raisins or fried cashews to garnish or add to the mixture before you roll the mix into balls.
The ladoos will harden once it cools.

Ariselu

2010-01-22T20:35:00.001+05:30

Ariselu is an Andra special item. made in festival times.

Ingredients :

rice - 1 1/4 kg
jaggary - 1 kg
eelachi powder - 1 tsp
water - 1 1/2 glass
ghee/oil for frying

Preparation Method :

Wash and Soak the rice in water for a night.Drain the rice and spread it on a clothe so that the water dries.
Grind the rice and make it a fine powder .sieve the flour and keep it aside.
Take jaggary in deep pan add water and bring it to boil.Boil the jaggery until it becomes a thick consistency (Take some water in a plate and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done). Add eelachi powder in to it.
Remove from heat when it is done. Mix well by adding small amounts of flour to it.Take care so that no lumps are formed. Add 3-4 tbsp of ghee to the flour mixture and keep aside.
Heat ghee in another pan. Make small balls from the jaggery mixture.
Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle. Also apply few sesame seeds on both sides.
Repeat this process for the remaining balls and deep fry in ghee until golden brown color .

Store ariselu in a air tight container.These will long for so many days.

mm........ it tastes superb. try it once.

Sakinalu

2010-01-20T19:38:00.000+05:30

Ingredients:

Rice - 1 kg
Ajwain seeds(vaamu) - 1/4 cup
sesame seeds(nuvvulu) - 1/2 cup
salt to taste
oil for frying

Preparation Method

Soak the rice with enough water for about 3-4 hrs.
Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that it gets dried.
Now grind the rice in a grinder till it becomes fine powder.
Roast the sesame seeds(nuvvulu) lightly on a low flame.
Now add the Sesame,Ajwain seeds and salt to the rice flour.Make a dough with the help of water as you do for chapathis.
Take small quantity of the dough in hand and make circles with thin lines on a cloth as in the below picture.

Repeat this process to make all the sakinalu.Don't worry this will take some time but on pratice you can do it.
After they are done allow the sakinalu to dry.
Now take a hallow pan with oil to fry.
Take the sakinalu slowly with help of a flat plate and fry them in the oil till light brown colour.
Finally your sakinalu are ready to eat.
These can be stored in a air tight container upto one month.

Pulihora / Tamarind Rice

2010-01-19T18:00:00.000+05:30

Ingredients:

rice - 500 gm
asafoetida(inguva) - 1 pinch
fenugreek powder(menthi pindi) - 1 pinch

Ingredients for tamarind paste:

tamarind - 500 gm
green chillies - 3 - 4
turmeric powder - 1/4 tsp
salt to taste

Ingredients for Tempering:

oil - 2 tsp
mustard seeds - 1/4 tsp
urad dal - 1 tsp
bengal gram - 1 tsp
ground nuts - 2 tbsp
curry leaves - 1 spring
red chillies - 2-3

Preparation Method:

Wash and soak rice for 15-20 min and cook the rice.
Prepare tamarind juice by soaking the tamarind in 2 cups of water.
Boil the tamarind juice along with the turmeric powder, green chillies and salt till the consistency becomes a thick paste.
Heat oil in a pan.
Add mustard seeds, urad dal, bengal gram, ground nuts, curry leaves and red chillies.
Add the above seasoning, asafoetida and fenugreek powder to the cooked rice and mix well.
Serve it

Ravva Kesari

2010-01-19T17:20:00.000+05:30

Ingredients:

Rava/semolina- 1 cup
sugar- 1 1/2 cup (You can reduce the amount if u want)
ghee- 1/4 cup (add more if you are not dieting)
water- 2 1/2 cups
elachi/cardamom powder- 1/4 tsp
cashews- 6
raisins- 10
saffron a pinch
ghee- 2 tbsp(for frying cashews and raisins)

Procedure Method :
Heat water and bring it to a boil. Soak saffron in a tbsp of milk and set aside.
In a small pan fry cashews and raisins with ghee and set aside.
In another pan, dry roast rava until the color changes a little bit.
Now add hot water and keep stirring continously taking care that you don't get any lumps.
When the rava is almost cooked add sugar, saffron milk,cardamom powder and ghee. Mix well . Keep stirring until the kesari leaves the sides of the pan.

Switch off the gas and add the fried nuts. Serve hot.

Badusha

2010-01-04T16:44:00.001+05:30

Ingredients :

Maida / All purpose flour-2 cups
Curd-1/3 cup
Ghee-2 tbsp
Cooking soda-1/2 tsp
Sugar-2 cups
Water-1 cups
Oil-for deep frying

Preparation Method :

Take a bowl add maida,soda mix well then add ghee mix well.
Now add curd to make soft dough like chapati dough use little water.Cover with plate and keep it side for 15 minutes.
Now in another bowl add sugar add water make boil till one string consistency syrup.
After 10 minutes take the dough mix it once,now take the dough like small round balls shape,in the middle press with your thumb on the ball n to make a hole.
Heat in a pan add oil to fry badusha.When oil is hot add the balls on very slow flame fry until balls golden brown then remove.(drain the oil)
Then add to sugar syrup dip for 5 minutes and remove.serve it.

Note: u can also add eggs into dough mixture.

Kobbari pachadi / Coconut Chutney

2010-01-04T15:46:00.000+05:30

Ingredients :

coconuts pices - 1 cup
green chillies - 8 - 12
tamarind - 5 flakes
turmeric powder - 1/2 tsp
garlic - 5 cloves
salt to taste

For seasoning / tempering

oil - 1 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp
curry leaves - 1 spring

Preparation Method :

Heat oil in a pan and add coconut pieces n fry for 5 minutes on midium flame.
Fry green chillies for a minutes in the oil.
Grind all ingredients to make a fine paste (u can also add some water).
heat oil in a pan and add cumin, mustard seeds , urad dal n chana dal fry till its golden color. now add curry leaves n remove from heat.
add this into chutney.

Serve with hot rice.

karapusa

2010-01-04T15:19:00.001+05:30

Ingredients :

besan flour - 1 cup
rice flour- 1/2 cup
sabudana flour (sagu / saggu biyyam) - 1/4 cup
ginger garlic paste - 1/2 tsp
red chilli powder - 1/2 tsp
baking soda - 1 pinch
salt-1 tsp
hot oil-1tbsp
oil for deep frying

Preparation Method :

Sieve the rice flour, baking soda and gram flours
Mix rice flour, gram flour, baking soda, salt, chilli powder, ginger garlic paste and oil.
Add the required amount of water to make a thick and lump dough.
Take a squeezing mould and fix the plate for sev and apply little amount of oil to the mould and add handful of the mixture into the mould.
Heat oil in a pan, start squeezing in a circular mode till the mixture gets over.
Turn the sev to the other side with a ladle, when the sev turns golden in colour, remove from oil and allow it to drain on a paper towel.
Store in an air tight container.

Note : Apply 1 tsp oil to palms then the dough will not stick to your hand

Bitter gourd fry / kakarakaya fry

2009-12-22T16:52:00.000+05:30

Ingredients :

Bitter gourd - 1/4 kg
chilli powder - 1 or 2 tsp
turmeric powder - 1 tsp
salt to taste
oil for deep frying

Preparation Method :

Remove edges and seed from bitter gournd and cut into thin pieces.
Add salt and turmeric keep it aside for half an hour.
Heat oil in a pan.
Squeeze out water from bitter gourd before adding and fry it till turn crispy.
Adjust salt and chilli powder and garlic paste.
fry for two minutes.Serve with hot steamed rice.

You can store this fry in a air tight container and use it for 2-3 days..

Upma

2009-12-22T15:34:00.001+05:30

Ingredients :

sooji / cream of wheat or semolina / rava - 1 cup

carrot - 1 ( finally chopped)
onion - 1 (finally chopped)
green chillies - 2 (finally chopped)
curry leaves - 1 spring
ground nuts - 2 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
chana dal - 1 tsp

oil - 3 tsp
water - 2 cups
salt to taste

Preparation Method :

In a pan, heat oil and add the mustard seeds and cumin seeds. Let it splutter and then add the urad dal , ground nuts and chana dal and saute until it turns golden brown.
Add the onions, green chiliies , curry leaves and saute. Add the rest of the carrots and mix well.
Add salt and cook till carrots are half cooked.
Now add 2 cups of water and close with a lid.
When the water starts to boiling add sooji /rava and keep stirring for 2 minutes.(Add sooji / rava slowly in continuous flow while stirring).
Close with a lid and cook for 5 minutes.
Finally garnish with coriander leaves and remove from heat..
Now upma is ready to eat.
Serve hot with ground chutney or any pickle.

Preparation time - 10 - 15 min
Serves - 2 - 3

Stuffed Bitter Gourd Curry / kakarakaya Karam

2009-12-21T21:19:00.000+05:30

Ingredients :

Bitter Gourd - 2 small
Garlic - 10 cloves
oil - 2 tbsp
Red Chilli Powder - 1 tsp
coconut powder - 1 tbsp (optional)
salt to taste

Preparation Method :

Normally you can scrap the outer skin of the bitter gourd and deep fry, That way it will consume lot of oil. So scrap off the outer skin.

For the stuffing, pound the garlic, coconut, chili powder and salt to a find powder. Keep it aside.
Cut the bitter gourd 3 inch pieces.

Heat oil in a pan add bitter gourd pieces and fry them till raw smell is completly off.
Now add powder and mix well .

Fry for it a minute and serve hot with hot rice.

Spicy Mutton Curry

2009-12-19T16:45:00.002+05:30

Ingredients :

Mutton - 1/2 kg
Oil - 2 tbsp
Red Onion - 1 large (finally chopped)
Salt to taste

For Marinate

Ginger Garlic paste - 1 tbsp
Curd/Yogurt - 2 tbsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp

For Spicy :

Coriander powder - 2 tsp
Whole cardomom - 1
cloves - 4

Preparation Method :

Wash the mutton thoroughly a few times. Then, add all the ingredients for marinate and marinate at least for 30 minutes.

Heat the pressure cooker pan, add the oil, when its hot, add the cloves and cardomom. Then add the onion and stir to avoid sticking to the bottom of the pan. Saute the onions about 5-10 minutes until they are golden brown in color.
Now, add in the marinated mutton. Stir again. Stir the whole mixture for about 5 minutes. Add 1/2 cup of water. Cover the pressure cooker with lid and put the whistle weight on it and let it cook. Let the pressure cooker cool before you open it.
***TIP: How many whistles you let it cook depends on how tender the mutton is. If it is very tender, 2-3 whistles should suffice. But i find myself, averaging about 7/8 mostly. If its undercooked when you take it out, you can cover the pressure cooker again and let it cook more. But be sure not to overcook it. IF this whole pressure cooker thing seems tricky, you can cook the mutton regularly in a pan too. It will just take more time to cook.***

After its done, turn on the heat again and add the salt, coriander powder. Stir and let it simmer until the desired consistency is reached. Garnish with coriander and sprinkle some lime juice if you like.

Serve hot with Rice/Chapati/Puri .

Bobbatlu / Bakshalu

2009-12-14T18:30:00.003+05:30

Ingredients

Chana dal(bengal gram Dal) - 1 cup
Jaggery or sugar(adjust to your taste) - 1 cup
maida/all purpose flour - 1 1/4 cups
clarified butter/ghee - 1 tbsp
cardamom powder - 1/2 tsp
fresh grated coconut - 3 to 4 Tbsps (optional)

salt to taste

Oil

Preparation Method :

Mix the maida/all purpose flour with pinch of salt and enough water to make a very soft and sticky dough. add 1 -2 Tbsps oil and knead the dough well, cover and keep aside.

Cook the chana Dal in Pressure cooker until soft. Drain water and cool. Grind the Dal with Jaggery or Sugar to a smooth paste. In a heavy bottomed wok, cook this paste at low heat so that the paste becomes hard enough to make into a ball. Remove from heat, mix the cardamom powder, grated coconut, pinch of salt and combine well. Make round balls of the purnam and keep a side.

Now take the maida dough which has been resting for atleast an hour.

How much of dough needed for the purnam?
I take dough which is about 1/3rd the size of my purnam ball. The whole idea is that the dough should be less than the purnam.

Now take an aluminium foil/ plastic sheet, put some oil/ghee on it. Take the maida dough spread it little bit, then put the purnam ball and close it as shown in the picture.

Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some oil in your hands while rolling the bobbatlu) and spread it slowly.

What I have done is, instead of using rolling pin or my hands ; I put one more banana leaf on top of the purnam and slowly pressed it down till it formed like a chapathi. I think this is definitely a much easier way of rolling.

Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.

Right before serving apply some more Ghee to it and enjoy the bobbatlu with your loved once.

Roast both sides in a Pan until brown spots appear.

Serve warm with Ghee .
You can store them in air tight container in refrigerator upto 1 week.

Dosakaya Bajji

2009-12-14T17:28:00.000+05:30

Ingredients :

cucumber/dosakaya - 1
green chillies - 5 - 10
groundnuts - 1 tbsp
tamarind - 4 flakes
garlic - 3
turmeric powder - one pinch
oil - 1 tsp

For seasoning

urad dal - 1 tsp
cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 spring

Preparation method :

Wash, peel it and Cut the cucumber into rounded pieces.
Boil cucumber and green chillies and add turmeric powder.
Heat a cooking vessel and fry groundnuts till golden color, peel it and keep aside.
Now grind fried ground nuts, boiled green chillies, garlic, tamarind and add some water to make fine paste.
And lastly add cucumber pieces and salt blend it once.
Serve with hot rice or roti.

Aloo Tomato Curry

2009-12-01T13:03:00.000+05:30

Ingredients :

potatoes - 4 medium
tomatoes - 3 medium sized( finely chopped )
onion - 1 large (finely chopped )
garlic - 3 cloves(crushed)
mustard seeds - 1/2 tsp
10-12 curry leaves
green chilli - 2 slit length wise
red chilli pwd - 1 tsp (adjust according to your choice)
coriander pwd - 1 tsp
turmeric pwd - 1/4 tsp
salt to taste
oil - 1 1/2 tbsp
chopped coriander leaves for garnish
1/2 tsp jaggery or sugar (optional)

Preparation Method :

Boil the potatoes, peel it and cut into small cubes.
Heat oil in a cooking vessel and add the mustard seeds,cumin seeds and curry leaves and stir fry for a few seconds till the flavors are released in the oil.
Now add onions, green chillies and garlic and saute till the onions turn light brown.
Add the tomatoes and stir fry till tomatoes become soft.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Add all powders and salt mix well and cook till oil is separate.
Finally add the jaggery/sugar and combine. Turn off heat.
Serve hot with rotis/chapatis/steamed white rice.

Egg curry with Spring onions Curry

2009-12-01T12:20:00.001+05:30

Ingredients :

Egg - 3 no
Spring onions - 1cup (finally chopped)
Onion - 1 medium (finally chopped)
Green Chilies - 2 nos ( Split )
ginger garlic paste - 1 tsp
turmeric powder – 1/4 tsp
red chili powder – 1 tsp
coriander/dhania powder – 1 tsp
mustard seeds – 1/2 tsp
channa dhal – 1/2 tsp
cumin seeds – 1/2 tsp
curry Leaves – 1 strand
Oil - 3 tsp
Salt – to taste

Preparation Method :

Heat oil in a pan,add mustard , cumin, Green chili, Curry leaves and fry.
Add chopped onion and fry till it turns golden brown.
Add chopped Spring onions and fry till leaves become smooth.
Add Turmeric, Coriander Powder, ginger garlic paste and Salt.
Add egg and cook for 2 minutes.
Add red chilli powder and mix well and adjust salt.
Fry till egg is cooked well
Now serve with rice or roti.

Sambar Powder

2009-12-01T11:56:00.000+05:30

Ingrediants :

Coriander seeds(daniya) - 1cup
cumin seeds(jeera) - 1/4 cup
fenugreek seeds(menthulu) - 1 tsp
Urad dal(minapa pappu) - 1/4 cup
toor dal(kandi pappu) - 1/4 cup
chana dal(chanaga pappu) - 1/4 cup
Asfoetida (inguva) - 1/2 tsp
Red chillies - 5-10
Dry coconut powder - 1 tbsp (optional)

Preparation Method :

Dry roast the bengal gram along with Coriander seeds and red chillies.Make sure they dont burn.

Once the aroma starts wafting and follows you around the house (;-)) add the asafoetida and roast somemore until it turns reddish golden in color.
Cool a bit and in a completely dry processor grind it into a powder.

Store it in an air tight container. This stays fresh and comes for months depending upon your message. This whole process end-to end takes up maximum about 20min. So what are you waiting for? Just prepare fresh Sambar right now and enjoy

Menthi kura pappu

2009-11-29T23:10:00.001+05:30

Ingredients :

dal - 1 cup
methi leaves - 1 cup
tomato - 1 big
red chilli powder - 1tsp
green chillies - 2

For Seasoning

cumin seeds - 1 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp
garlic - 3 (curshed)
curry leaves - 3

Preparation Method :

Cook dal in presure cooker upto 2 or 3 whistles.
Heat oil in a kadai add cumin, mustard seeds and urad dal.
When they started spluttering add crushed garlic and curry leaves and fry till golden brown color.
Add tomatoes and menthi leaves and cook untill raw smell is off.
add salt , turmeric powder and red chilli powder cook for 2 minutes.
Now add dal and cook for anther 2 minutes.

Ready to serve with roti or rice.

Raw Plantain Curry / Arati kaya Curry

2009-11-27T17:07:00.000+05:30

Ingredients :-

Plantain(arati kaya) - 1/4 kg
Onion - 1 big (finally Chopped)
green chillies - 2 (split into four)
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
chana dal - 1 tsp
urad dal - 1 tsp
curry leaves
salt
oil

Preparation Method :

Wash and peel the plantain and cut into cubes.
Heat oil in a bowl ,add mustard seeds,cumin seeds,chana dal,urad dal and fry until they turn light brown.
Add Onions and green chillies and fry them till salute the onions.
Now add plantain pieces , turmeric powder , salt and ginger garlic paste and cook untill plantains pieces become soft.
Add red chillie powder and cook for another 2 minutes, turn off the stove.
Serve hot with rice or sambar rice.

Carrot Halwa

2009-11-27T16:32:00.002+05:30

Ingredients :

grated carrot - 2 cups
milk - 1 cup
sugar - 1
ghee - 1/2 cup
cardamom powder - 1 tsp
broken and toasted cashews - 1 tbsp

Preparation Method :

Heat ghee in a non stick pan, add the grated carrots, saute till the raw smell of the carrots is replaced by distinct aroma.

Then add both the milk and cook for another 10min or until the milk is almost absorbed.

Add sugar and cardamom and cook further till it all comes to a single mass.

Now garnish this with the cashews and let the taste buds take over. You can also use raisins for this recipe although I personally like this as it is.

Brinjal Menthi curry

2009-11-26T12:02:00.000+05:30

Ingredients:

Brinjals - 1/4 kg
Menthi - 1 bunch
onions - 2 (finally chopped)
green chillies - 2 (split into two)
red chilly powder - 1 tsp
garlic - 5 cloves (crushed)
cumin seeds - 1 tsp
mastard seeds - 1/2 tsp
oil
salt to taste

Preparation Method :

wash and slit brinjals into four, without cutting them through and keeping the stalk intact. Soak in water.and wash methi leaves in boil water.
Heat oil in a pan, add cumin seeds and mustard seeds when they start spluttering add green chillies and onions and fry them till onions become transparent.
Add brinjals ,menthi leaves and turmeric powder , cook untill brinjals become smoothly.
Add red chilli powder, garlic and salt ,mix well and cook for 2 minutes.
Now ready to serve with hot rice.

Chama dumpa Pulusu / Taro Root Stew

2009-11-26T11:48:00.005+05:30

Ingredients :

Taro roots/arbi/chamadumpa - 10(medium size)
onions - 1big finely chopped
green chilli - 2 split
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
tamarind - lemon size
ginger-garlic paste - 1/2 tsp
garam masala - 1 tsp(roast coriander,fenugreek,cumin seeds and to make a powder)
cumin seeds - 1 tsp
sugar-1tsp

curry leaves - 1 spring
oil - 1 tbsp
salt to taste

Preparation Method :

Boil the taro root in pressure cooker similar to potatoes .
In the mean time wash the tamarind and soak the tamarind in water and Squeeze the tamarind with water.
After boiling the taro root in pressure cooker (i mean after 2 or 3 whistles),remove the taro root from the cooker and keep it under cold water and remove the skin of taro root similar to the potato( peel the skin with hand after cooking).After Peeling, cut the taro into medium size pieces/rounds.

Heat oil in a deep pan, add cumin seeds and mustard seeds then add green chillies and chopped onions and fry it till the onion becomes transparent.
Add chopped taro root , turmeric powder , salt and cook for 3 minutes.
Now add red chili powder, garam masala powder and cook for another 2 minutes.
Now add the tamarind juice.add water if required, the consistency of the stew/pulusu should be thin at the starting.Add curry leaves, sugar and adjust salt to it and mix well.
Reduce the heat to medium and keep the lid on the pan and continue to cook for abt 10-15 minutes or till the stew/pulusu becomes little thick.

This is good to eat with rice along with some fried chips.

Guntaponganalu

2009-11-23T16:50:00.000+05:30

Ingredients :

Urad dal(minapa pappu)- 1 cup
Fenugreek seeds(mentulu)- 1/2 tsp
Rice-2 cups
Finely chopped onion- 1 small
finely chopped coriander leaves
Finely chopped green chilli - 3
Salt to taste

Preparation Method :

Soak all above ingredients in water for 6 hours.

Then drain it, grind all above ingredients with water into a fine paste. It should be in medium consistency. Pour this in a bowl and cover it with a lid. After 5 to 6 hours you can use this batter for making guntaponganalu. Add salt ,chillies,onion and coriander leaves to the batter before making .Mix it well.

Heat gunta ponganala patra on medium flame and pour or sprinkle 1tsp oil and then pour the batter in that, cover it with the lid and cook until it turns light brown in color.

Remove the lid , Turn it and again pour 1 tsp oil on it. Cook it for 2 to 3 minutes . Remove it from patra and serve hot with peanut chutney ,coconutchutney or toor dal chutney.

Perugu pachadi

2009-11-23T15:45:00.000+05:30

Ingredients :

Curd - 1 cup
onion - 1 small
green chillies - 2
sonti (dry ginger) - 1/2 tsp
salt to taste

For seasoning

cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
turmeric powder - 1/2 tsp
curry leaves - 3

Preparation Method :

Onions and green chillies cut into small pieces.
Sonti to make a powder
All ingredients combine into curd(Better take curd as a sour)
Now Heat oil in a pan, add cumin seeds, mustard seeds.
When they started splutter add curry leaves and turmeric powder.This will be add into the mixture of curd.
Now serve with rice

Motton Curry

2009-11-21T17:48:00.001+05:30

Ingredients :

Mutton - 500 gms
Coriander powder/Daniyalu-4tbsp
Onion (medium)-1 (finely chopped).
Chillis powder - 2 tbsp
Turmeric powder -1 pinch
ginger garlic paste - 2 tsp
Oil-2tbsp
Curd/yogurt- 1 tbsp
Garam masala - 1/2 tsp( powder of elachi 1, roasted cloves 2, cinominon stick - a inch)
Salt-to taste
Water-1/4 cup

Preparation Method :

Marinate the mutton with turmeric powder, 1 tsp of ginger garlic paste, red chilli powder , curd and salt up to 30 minutes.
Heat oil in a pan/ pressure cooker add onions and ginger garlic paste, fry them till onions are change the color into light pink.
Now add marinated mutton pieces, cook till the pieces are getting smooth.
Add water and stir well.
Close the lid of pressure cooker and allow it cook for about 3 whistles and switch off the stove.
Close the lid of pressure cooker and allow it cook for about 3 whistles and switch off the stove.

Let the pressure escape from the cooker and then open it. Iif mutton is not cooked, fully cook it on medium flame without keeping lid of pressure cooker until fully cooked.
Add more water for mutton to cook if required.
If mutton is cooked but the curry has more water, cook on high flame by stirring in between for water to go away and thick gravy is formed.
Add garam masala and mix well.
Switch off stove and garnish with coriander leaves.