one dried red chili
1 1/2 pounds boneless lamb, finely ground twice.
1 1/2 cups dry white breadcrumbs.
One egg, beaten
1 teaspoon chopped fresh Ginger root.
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
salt.
One fresh green chili.
2 tablespoons vegetable oil
. Two onions, coarsely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon crushed coriander seeds.
Three whole cloves
1/2 teaspoon sugar
3 1/2 cup stock or broth.
2 tablespoons grated coconut.

How to Make.

Break it dried red chili in half, remove seeds. Crushed red chili in a large bowl. Stir in lamb, bread crumbs, egg, Ginger root, cinnamon, cardamom and 1 teaspoon salt. Cover and refrigerate one hour. To handle fresh chili, cover your hands with rubber or plastic gloves; after handling do not touch her face. Her eyes. Cut green chili in half; remove and discard seeds and pith. Chop green chili; set aside. Heat oil in a large skillet. Add onions; sauté until transparent. Add chopped fresh chili, turmeric, cumin, coriander seeds, cloves, sugar and 1/2 teaspoon salt. Stirring occasionally, cook 3 to 5 min.. Add stock or broth; bring to a boil. Boil 3 min.. Shape chilled lamb mixture into small balls. Add lamb balls, being sure all are immersed in boiling stock or broth; simmer 15 min. Spoon into a serving bowl; sprinkle with coconut.

Yield: Makes Four Servings

How to Cook:
1.Heat oil in a heavy based saucepan over high heat. Add cumin and nigella seeds. They should pop at once. Add the onions, reduce heat to low and stirring frequently, fry for 5-8 minutes until the onions turns to a light brown color.
2. Add ginger and fry for a minute and then add chili power, turmeric, coriander powder, salt and 3-4 tablespoons of water. Stir and fry for another minute.
3. Add tomatoes and stirring frequently, fry the onion mixture for about 5 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Peel, and remove the seeds of the pumpkin and cut into small cubes. Add pumpkin to tomato mixture, mix well, reduce the heat, cover and allow to cook in its own juices for about 30 minutes or until tender. Mash a few pieces with the back of a wooden spoon.
5. Add garam masala, coriander leave and green chilies. Mix well and cook for few more minutes.
5. Add garam masala, coriander leave and green chilies. Mix well and cook for few more minutes.
7. Serve with plain boiled rice and Mixed Pickle

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve with Chapati (Roti)

How to Cook:
Heat oil in a shallow pan.
Fry chilies with salt and remove from pan.Immediately put the ingredients of garnish in the oil,stir for 30 seconds,add sliced onions.
Fry till pale golden.Add all spices to the onions along with the curry leaves.
Now put the chilies in it and fry for 5-7minutes.
Add tamarind pulp in to it and cook on low heat for 10-15 minutes.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi

How to Cook:
1. Cut the cauliflower into medium sized florets and place in a bowl of cold water.
2. Peel and cut the ginger into thin slices. Then cut the slices into thin strips.
3. Prepare Bhuna Gosht, add cauliflower and ginger, stirring all the time, cook for few minutes to coat cauliflower with gravy.
4. Add 1\2 cup of water and bring to boil. Reduce the heat to medium, cover the pot with a tight fitting lid. Cook for 20 minutes or until cauliflower is tender and all the moisture has evaporated.
5. Sprinkle with finely chopped coriander, green chili and garam masala.
6. Stir gently and transfer to serving dish. Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try it with Naan or Rout

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How to Cook:
1. Peel and cut the potatoes into large cubes and keep them in cold tap water.
2. Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
3. Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
4. Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
5. Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 152 0 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
6. Meanwhile hard boil the eggs, peel and quarter.
7. Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
8. Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

How to Cook:
1. Wash and soak dal in water for couple of hours. Wash and finely chop the spinach and fenugreek leaves (if using dried fenugreek leaves, soak 2 tablespoons fenugreek leaves in cold water for some time. Then carefully scoop out the leaves without disturbing the water as the dirt will settle at the bottom).
2. Heat oil in a heavy skillet and saut? onion, ginger and garlic until soft. Add chili powder, turmeric powder and salt and fry for another few minutes.At this stage add little water if the mixture sticks to the bottom of the pan.
3. Add spinach and fenugreek and fry, stirring constantly for a few minutes until well coated with oil.
4. Add drained dal and 1\2 cup water, as spinach will release lots of water during cooking.
3. Cover and cook over a low heat, stirring occasionally, until dal is tender and quite dry, about 25 minutes. Mix thoroughly with a spoon. Add little water if necessary. Serve with Nan or rice.

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Serving Options:
Serve Hot
Try it with Naan

How to Cook:
1. Peel and thickly shred beetroot. Place beetroot, onion, tomatoes, salt, chili powder and turmeric powder and in a heavy based medium skillet. Cover and cook over medium-low heat, until the vegetable is cooked through, about 1520 minutes.
2. Add oil and green chilies, stirring constantly, cook over medium heat for about 5 minutes or until oil separates and all the moisture has evaporated.
3. Serve with chapati or paratha and mixed pickle.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi

How to Cook:
1. Trim the base of the stalk and remove tough outer leaves of cabbage. Quarter the cabbage and remove the thick centre stalk. Shred the cabbage evenly across the leaves. Wash in cold water and drain well. Peel and cut potatoes into small cubes. Skinned and roughly chop the onion.
2. Heat oil in a large skillet. Add onions and ginger, saut? until soft, about 3-5 minutes.
3. Add chili powder, turmeric, salt, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for about 3 minutes.
4.Then add the tomatoes and still stirring frequently, fry the mixture for about 5-8 minutes, until tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until oil begins to separate.
5. Add cabbage and potatoes and mix well. Reduce heat to low, cover and allow to cook for about 15 minutes or until potatoes are tender and all the moisture had dried up. Note: No need to add water, as cabbage releases its own water, add little water if the potatoes are still hard and cook little longer.
6. Add garam masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Serve with Chapati (Roti)
Try Raita with this dish.

How to Cook:
1. Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
2. In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
3.Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
4. Put Okra, onions and green chili into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.
Serve with Roti

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Serving Options:
Serve with Chapati (Roti)
Try Raita with this dish.

How to Cook:
1. Trim excess fat from meat and cut into large cubes.
2. Place meat in a bowl, add ginger and garlic paste, yogurt, chili powder, turmeric, salt and coriander powder. Mix all the ingredients thoroughly and leave to marinate for an hour.
3. Heat oil in heavy-based saucepan. Add onions and stirring frequently fry onions until light brown. Add meat and marinade and stirring constantly, fry meat until brown, about 5 minutes.
4. Add about one cup water, stir once and cover with tight fitting lid. Reduce heat and cook until meat is half cooked, about 20 minutes.
5. Add potatoes and 3 cups water, mix well, cover and cook for another 1012 minutes or until beef and potatoes are tender.
6. Add garam masala, coriander leaves and green chilies and cook for one minutes.
7. Serve with Nan or Chapati

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 45 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi