For Akhini 1 Kgs Mutton 3/4 Kgs Basmati Rice 8 Nos Big Onion 25 Nos Green Chillis 50 Grams Ginger & 1 Pod Garlic grind together 1 teaspoon Big Jeera 1 teaspoon Small Jeera 4 Nos Cardamom 6 Nos Cloves 2 pieces Cinnamon 3 Nos Tomato 1 1/2 cup Curd 2 Lime 2 Coriander Leaves Oil Salt to taste For Chutney 100 Grams Small Onion 3 Green Chillies 1 inch piece Ginger Few Curry leaves Few Corriander leaves 1 teaspoon Red chilli powder 2 table spoon Sugar Tamarind thick water Salt to taste

For Akhini Heat oil. Add garam masala and onion sliced and green chillies sliced. Fry light and add another masalas except lime and coriander leaves. Add mutton with it and keep it in cooker for 15 miuntes . Then in another vessel fry rice in oil for 3 to 4 minutes and add all the ingredients Add 3 to 4 cups of water. Keep on high pressure for 5 to 7 minutes and low the pressure and it for 10 minutes. For Chutney Grind all the ingredients well. Serve Akhini with the chutney.

Heat oil/ghee. Fry the onions slightly then add few whole pepper-corns, 2 cardamom pods and 3 bay leaves cover. When the onions are slightly brown add the fresh tomatoes and the cumin/cinamon pwdr. Fry till oil comes up then add the raw chicken and potatoes when chicken is half done or till it's soup has dried out measure in 4 mugs of water. When the water starts boiling add the rice and salt. When the rice is done, or if still half done and the water has dried out, pour little bit of some more water in a sprinkling method and cover the pulao. When rice is done then place it into the oven for 30 minutes at 150 C. Serve with salaad and yoghurt.

Boil meat with a pinch of salt and ginger bits till the meat is tender. Slice meat into juliene strips when it is cold. Heat oil, add ginger and onions, keep stirring till the onion is transperrent. Add rest of the ingredient except the greens. Fry lightly till all the moisture is absorbed Just before serving add tomatoes and greens

Make long thin slices of the boneless lamb. Take corn flour and soy sauce and mix it a bowl with the lamb slices. Fry it in boiling oil. Remove the lamb from the pan and sprinkle some corn flour over it and fry them again. Take a seperate pan with some oil and heat it. Add chopped spring onions and capsicum and fry. Add the lamb fries to it and mix well. Add chili sauce, soya sauce and a pinch of ajinomoto and mix well. Serve hot.

Wash and put the mutton in cooker with onions and salt and pressure cook for 10 mins without water. After the cooker is cooled, open and put on large flame and dry up the water. Then add ground pepper powder and elaichi. Mix well then add 1 glass of water and keep on slow flame for 10 mins. Garnish with coriander. Serve hot with rice or rotis.

Grind the papaya, but don't peel off the papaya. Mix grounded papaya, ginger-garlic paste and salt with minced meet and set aside for 5 hrs or whole night and its done when you feel it soft. Cut and fry the onions. Make a paste of coconut and poppy seeds. Saute the besan without oil on tawa or frying pan. After marination mix garam masala, red chilli powder,coconut-poppy seed paste,sauted besan and fried onions into the marinated mixture. Make patties of this mixture and shallow fry untill they are brown. Serve with green coriander chutney or tomato ketchup.

Place the washed goat meat in a pressure cooker and a little salt and let it boil for 15 minutes. Make a fine paste of curry leaves, jeera, peppercorns, fennel, curryleaves and coconut with very little water. In a frying pan, put 2 tablespoons of ghee and then put whole red chillies. Fry for a minute and then put finely sliced onions and fry well for 3 to 4 minutes. Then put the finely grind masala and fry well till the aroma comes out. Put the boiled goat meat and salt and little bit of water and let it simmer in low flame for 15 minutes and cook till the ghee comes on top and nice gravy is formed. Serve hot.

Clean, cut and wash the mutton and pressure cook it for 10-12 mins. Grind the ingredients in the mixie. Dice one onion and fry it in oil then add chopped tomato and fry the ground masala for 5-8 mins. To this add the mutton and cook for 10-14 mins on slow fire. Serve with hot rice or rotis.

Bring to boil the split peas, lentils and salt during 30 minutes. Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto. Fry the onion in a chinese wok and add the lamb. Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera. When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker. Then, add the oats diluted in a glass of water. Bring to the boil until it thickens to a nice soup.

Heat oil. Add Bay leaves, Garam Masala Sabut and one green chilly, chopped. Heat for 30 seconds. Add chopped onions and Garam Masala powder Fry till onions light-pink. Add equal amounts of Jeera Powder and Dhaniya powder, Haldi Powder, and chilly according to desire, and Meat Masala. Fry till the spices are cooked. You can see this when the oil absorbs the spices and floats. Add Tomatoes and fry. Add the meat, and make it really fine. Add Potatoes and mushroom. Add Coconut Powder Fry till meat is brown, smells good and done, you also smell the spices integrated in the meat. Add Water to taste. Add green peas. Put lid, lower fire and cook for about 15-20 min. Garnish with coriander leaves

In the food processor, coarsely chop onion, garlic and ginger. Add the keema and all the other ingredients and process till the mixture is coarse but not lumpy. Empty in a bowl and with oiled hands. Form sheesh kababs (in the shape of a sausage) and put onto bamboo skewers and shape them so that all the kababs look smooth. Put them on a foil lined baking sheets. Pre heat broiler and when hot, put the baking sheets under the broiler and let it broil for about 5-10 minutes till brown on on side. Remove sheets from the broiler and quickly change over sides with tongs and broil till brown and done. Remove as you dont want them to get tough. Serve on a platter of onions and quartered lemons with a bowl of coriander chutney or ketchup.