Ingredients:

Instructions

(1) Whisk the plain Yoghurt with one liter of water in dish
(2) Heat the Mustard Oil in microwave oven safe dish until hot
(3) Add nigella seeds, mustard seeds, onion puree, ginger paste, garlic paste, cloves, cumin seeds, aniseeds and fenugreek seeds to the Oil. Microwave on high for 8 minutes
(4) Now mix in turmeric powder, red chilli powder and salt and microwave for 2 more minutes
(5) Now add jaggery, mutton, whole red chillies and curd water mixture
(6) Move everything to a pot and cook on stove for about 15 minutes or until well done

Ingredients:

Instructions

(1) Heat oil in a large pot and add cauliflower florets
(2) Gently fry until florets are golden brown. Drain and set aside
(3) Add cardamoms and cloves in the same oil. Add onions as cardamoms/cloves start to brown. Fry well until cardamoms/cloves turn golden brown
(4) Add in garlic paste, ginger and fry some more
(5) Add in tomatoes, fenugreek leaves, coriander powder, cumin powder, red chilli powder and salt. Fry well until the oil starts to separate
(6) Add in minced meat and fry on low heat until the excess water evaporates and the meat turns rich brown
(7) Cook the meat in a pressure cooker. As soon as the pressure cooker reaches maximum pressure, reduce the heat and cook for another 6-9 minutes
(8) When the pressure reduces, open the cooker and add in cauliflower
(9) Add more water if needed and stir well
(10) Cover and cook until the cauliflower is tender and there is no excess water left
(11) Garnish with corriander/cilantro and garam masala powder leaves before serving

Ingredients:

Instructions:

(1) Combine lentils in a heavy pot with 5 cups of water.

(2) Bring to a boil and remove any surface scum.

(3) Add the turmeric powder and ginger.

(4) Cover the pot with lid leaving the lid slightly open, turn heat to low.

(5) Simmer gently for 1.5 hours or until the lentils are tender.

(6) Stir every 5 minutes or so during the last half hour of cooking to prevent it from sticking to the bottom of pan.

(7) Remove ginger slices.

(8) Add salt and garam masala and stir to mix.

(9) Heat the oil or clarified butter in a small frying pan over medium heat. When it is hot, add the cumin seeds and garlic.

(10) Stir and fry until the garlic pieces are lightly brown.

(11) Add the red chilli powder into the pan. Immediately lift the pan off the heat and pour the entire content (oil and spices) into the pot with the lentils. Stir to mix.

Ingredients:

Instructions:

(1) Heat cooking oil in a heavy based pan and fry onions until they turn golden brown.

(2) Add prawns, ginger paste, and garlic paste and mix.

(3) When water begins to evaporate, add powdered cinnamon and shallots and stir on medium heat for 3 to 4 minutes.

(4) Add rice and ajinomoto to prawns and stir for 2 minutes.

(5) Pour in 2.5 cups of water and add salt to taste.

(6) Mix rice carefully so they do not break and tightly cover pot with lid.

(7) Cook for 15 minutes until all moisture has been absorbed.

(8) Lower heat to lowest and leave on stove covered for another 10 minutes.

(9) Remove from heat and leave pot covered with lid for a few minutes.

(10) Remove lid and fluff rice with a fork before serving.

Ingredients:

Instructions:

(1) Chop tomatoes finely, removing the hard green bit in the middle.

(2) Grate the ginger and measure out the spices. Clean and slice the mushrooms.

(3) Put the mushrooms into a wide pan over low heat and constantly stir until the liquid evaporates.

(4) Add all of the other ingredients and stir and cook over medium heat until the mushrooms and tomatoes are cooked and all excess water has boiled away.