Mutton - 500 gms

Onions - 4

Tomatoes - 3

Coriander leaves - a few

Chilly powder - 2 tsp

Turmeric powder - 1/2 tsp

Meat masala - 1- 1/2 tsp

Garam masala - 1 tsp

Coriander powder - 11/2 tsp

Oil - 1/4 cup

Salt

Wash mutton pieces well and remove the excess fat from it. keep apart.

in a pan pour oil and fry the onions till golden brown in colour.

Add the tomatoes and fry, add the powdered masalas , keep half meat masala apart and fry well till the oil starts leaving the sides of the pan.

Add the mutton pieces and fry well, till the mutton starts leaving water.

Close and pressure cook it to 6-7 wistles.

After done add the rest of the meat masala on top and stir well to a thick gravy on medium heat.

Add the coriander leaves and serve hot with rotis or rice.

Chicken -1 kg

Coconut milk - 1 cup

Onion (finely chopped) - 1

Green chilies (finely chopped) - 2

Ginger chopped -A small root

Dhania powder - 3 tsp

Chili powder -1 tsp

Turmeric powder -1/2 tsp

Garam masala -1 tsp

Cilantro leaves - for garnishing

Oil - 3 tbsp

Salt - to taste

Clean the chicken and cut into pieces.

Heat oil in a pan, add onions, green chilies, and ginger and fry them for sometime.

Add all the above ingredients along with chicken pieces and cook for 4-5 minutes.

Add 1/2 tin of coconut milk and let it cook until tender.

Then add remaining 1/2 tin of coconut milk and let the gravy become thick.

Garnish with cilantro and serve hot with plain rice or parathas.

Chicken -1kg

Cloves - 4

Small onion -8-10

Coconut grated -1tbsp

Curry leaves

Ginger -1inch

Garlic -1pod

Coriander seeds -1tbsp

Turmeric powder -1tbsp

Onion -2

Vinegar -1tbsp

Oil -1/2cup

Garam masala

Cinnamon -1"

Aniseed -3tbsp

Cardamom -1

Star anniseed -1

Salt

Roast all the ingredients except chicken and onions.

Grind to a smooth paste using vinegar.

Rub the masala on the chicken pieces with salt and cook on low flame till tender.

Fry the onions till brown and remove. take out the chickenpieces from the gravy and saute well in oil with the onion. mix the gravy kept apart and fry well till the masala gets coated on the pieces.

Sprinkle curry leaves on top and serve hot.