Mutton drums.....

Ingredients:

Mutton bones 1/2kg
Ginger garlic paste 2tbsp
Onion paste 3/4rth cup
Green chilli paste 2tbsp
Garam masala 1tsp
Coriander powder 2tsp
Dry red chillies 4-5
Curry leaves 3
Coriander leaves 2tbsp
Water 5-6cups
Salt
Red chilli powder 2tbsp
Turmeric powder1/2tsp
Oil 4tbsp

Method:

Wash the mutton and keep a side.
Take a pressure cooker and heat oil.
Add dry red chillies, ginger garlic paste and saute for 4 mins.
Now add onion and green chilli paste.
After 5 mins add cleaned mutton and saute for 5-10 mins.
Keep lid after adding 3 cups of water.
Cook for 5-6 whistles.
Later add remaining water, salt, red chilli powder, turmeric powder, garam masala and coriander powder.
Finally garnish with coriander leaves.

Simple rasam

Ingredients:


Tomatoes 4(ripen)
Garlic flakes 10
Cumin seeds 2 tspn
Pepper powder 1 tspn
Curry leaves 10
Coriander leaves 1/2 cup
Tamarind paste 3- 4 tbspn
Mustard seeds 1 tspn
Dry red chillies 4
Turmeric powder 1/2 tspn
Coriander powder 1 tbspn
Water
Salt


Method:


Grind the tomatoes and extract the pulp.
Grind the garlic flakes,cumin seeds coarsely.
Heat oil in a kadai add mustard seeds, garlic paste and curry leaves, saute for 2 mins.
Next add tomato pulp and 1 cup water, cook for 5-10mins.
Add some more water, tamarind pulp(according to your taste) , salt and turmeric powder.
Boil till a layer forms on the rasam.
Finally add coriander powder and coriander leaves.

Mutton kheema

Ingredients:


Kheema 1/2 kg
Ginger garlic paste 3 tbsp
Onions small 2
Green chillies 5
Garam masala powder 1/2 tspn
Coriander powder 2 tbsp
Curry leaves 5
Coriander leaves 2 tbsp
Salt
Oil  6 tbsp

Method:

Take a pressure cooker or heavy bottomed vessel and add 3 tbsp of oil.
Add ginger garlic paste, saute for 3 mins.
Now add cleaned kheema, saute till the water evaporates(dont keep the lid).[ This procedure is to avoid smell]
Next add 2 cups of water and cook the kheema by keeping lid.
Mean while keep another kadai, heat remaining oil.
Add the onions, green chillies and saute till they are transparent and next add the cooked kheema in it.
Dry roast the kheema for 10-15mins.
Finally add salt,  red chilli powder, garam masala, coriander powder, curry leaves and coriander leaves.
Serve hot with white rice or rotis.

Pongal........hot

Ingredients:

Rice 2cups
Moongdal 3/4rth cup
Onions(sliced) 1 cup
Green chillies 6-7
Cumin seeds 1tbsp
Cashew nuts 7
Curry leaves 6
Ginger garlic paste 2tbsp
Grated coconut 4tbsp
Coriander leaves 2tbsp
Pepper balls 7
Turmeric powder pinch
Ghee 1/2 cup
Water 5cups
Salt

Method:

Soak the rice and moongdal for 15 minutes.
Take a vessel and heat half of the ghee and add cahew nuts, cumin seeds, pepper balls. Saute for 1 minute.
Add ginger garlic paste and  grated coconut and saute for 5mins.
Now add onions, green chillies, turmeric powder and curry leaves, saute for 10 mins.
Add the soaked rice, dal, and water.
Cook this in a pressure cooker for 4-5 whistles.
Later mix coriander leaves and remaining ghee before serving.

[Note:Serve hot with raita or coconut chutney or sambhar]