Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)

Salt

Fresh grated coconut- 1 cup

Large onion- 1 (chopped)

Medium tomatoes- 2 (chopped)

Grated ginger- 1inch piece

Garlic- 5 cloves (crushed)

Black pepper- 1/4 tsp

Red chili powder- 2 tsps

Poppy seeds- 2 tsps

Coriander seeds- 2 tsps

Fennel seeds- 1 tsp

Cinnamon- 1 piece

Cloves- 2

Green cardamom- 2

Garam masala powder- 1/2 tsp

Turmeric powder- 1/2 tsp

Oil- 6 tablespoons

Lime juice- 2 tablespoons

Curry leaves- 2

Chopped cilantro (coriander) leaves

Dry roast the poppy seeds in a pan and crush. Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.

Heat oil in large pan and fry the onions until golden. Add the ginger, garlic and fry for couple of minutes. Then add the red chili powder and the ground paste. Fry for 5 minutes. Add the chicken pieces and fry for 5 more minutes. Then add the tomatoes and stir-fry for 7-10 minutes. Then add 2 cups of water & salt. Cover and cook for about 25 minutes over medium heat. When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire. Garnish with chopped cilantro leaves. Serve hot.

Mutton (cut into very small pieces) - 1 kg

big onions - 6

ginger - - 2'' piece, cut lengthwise into long strips

garlic - a bulb ct lengthwise into long strips

garam masala - 11/2 tsp

coriander powder - 11/2 tsp

pepper powder - 2 tsp

chilly powder - 1 tsp

turmeric powder - 1/4 tsp

coconut pieces cut into small pieces - 1/4 cup

curry leaves - 2 sprigs

coconut oil - 1/2 cup

salt

Wash the mutton well and cut into small bit size pieces. heat oil in a frying pan and add the onions, ginger and garlic and sauté till golden brown in colour. Add all the powder masalas and fry till oil starts leaving the sides of the pan.

Add the mutton pieces and fry for 5 minutes. add the coconut pieces and 2 cups of water and salt and pressure cook till 6-7 whistles.

Transfer the contents into the kadai and fry it on medium heat so as to make it dry. keep tossing it to prevent burning. when oil start leaving the sides add the curry leaves and 2tbsp coconut oil, and fry it till the masalas are coated well on the mutton pieces.

Serve hot with parottas or even rice.