Best Indian Cooking Tips

Here, our focus is not in better cooking tricks alone, but also how effectively use simple things available at home for other uses like cleaning, preserving etc. as well. Even though their usage looks simple, at times it saves a lot of trouble like item number 40 quick curd making in an hour.
This page also contains tips to enhance beauty with natural ingredients and other useful tips for day today life.

-Add little honey in the cake mix, cake will be tastier and will not crumble when cut.
-Add Banana to chapatti mix, chapatti will be softer and tastier.
-Add a desert-spoon full of curd while mixing chapatti dough to make chapatti soft.
-Cutlet will not crumble if little corn flour added to the mix.
-Food cooked in Iron vessels supplements iron to the body.
-Put one or two paddy seeds in honey to preserve the honey for longer period.
-Wrap bakery items in butter paper to keep them fresh longer.
-If bread crump is not available for cutlet mix then add semolina (Rava).
-To get potato cooked faster, add little lemon juice to it.
-Add little coconut oil to stale ghee and boil it to make it better.
-To make Poori crispier, add little corn flour to dough.
-Put a whole red chilly in coconut oil to keep the oil fresh longer.
-Metal vessels are better cleaned with the mixer of salt & tamarind.
-Add black pepper powder fried in ghee to the pancake mix, it will not stick to the pan.
-Beat egg with cauliflower to make it tastier.
-Beat egg with a spoonful of milk to make it softer.
-Beat egg with corn flour to make it softer.
-Use a buttered knife or dip the knife in boiled water to cut the bread, it will not break into -smaller pieces.-
-Potato stays fresh longer if some garlic is kept in the container.
-Add a tablespoon full of vinegar while boiling potato to preserve its white color.
-Rice cooks in less water if it kept soaked in water for some time.
-Color will not change if lemon juice applied on cut apple.
-Add equal amo-unt of peanut to the chutney mix to make it thicker and tastier.
-Grind Saffron with little sugar before adding to the preparations to preserve its color.
-Sandwich stays soft if wrapped in butter-paper.
-Before beating the tamarind in Mixer-Blender soak it in water for sometime, it will not stick to the blades.
-Keeping lighted candle nearby prevents spreading the smell of fish frying.
-Marinating chicken in Ghee & Sugar mix gives good color and will be tastier.
-Milk will not overflow while boiling if little ghee or butter is applied at the rim of the vessel.
-Marinating Fish in the mix of Lemon, Vinegar & Salt makes it tastier.
-If Curry is too spicy and hot add little coconut milk.
-While cooking green-peas add 3 or 4 drops of vinegar to preserve its green color.
-Purity of honey can be tested by putting few drops in water. If it reaches the bottom without mixing with water, it is pure.
-Boil cracked egg in the water added with vinegar; the yolk or white will not come out.
-Add salt to the water and boil the water first before putting egg to boil, egg will not crack.
-If egg is fallen on the floor, sprinkle salt over it and clean after 15 minutes, foul smell goes away.
-To separate Egg Yolk and white, power it into a funnel.
-Grind boiled potato and add it to the soup to make the soup thick.
-Fish absorbs Masala & Salt faster if mixed with lemon juice.
-To make curd in an hour, add juice of one-half of a lemon to still warm boiled milk.
-While cooking cabbage add a piece of crumbled bread to reduce its unpleasant smell.
-There will not be foul smell if ginger added while boiling cabbage.
-When dry fish is put in water to reduce its salinity add some paper also.
-Cook vegetables added with a tea spool full of sugar to preserve its color and to make it tastier.
-Adding crushed onion to preparations makes it tastier than adding cut or sliced onions.
-To remove fish odor from hands apply lemon juice and wash in saline water.
-Sprinkle yellow power over green chilly & keep it in a glass container to preserve for longer period.
-Apply lemon juice on cut papaya keeps it fresh longer.
-Jam can be softened if its container is dipped in warm water.
-Eyes will not water while peeling onion, if taken from the fridge.
-Eyes will not water if hands washed frequently, while peeling onion.
-Add 2 teaspoon full of lemon juice in jam preparation to set the jam quickly.
-Mushroom Poison Test: Boil mushroom added with garlic, if the color of the water changes then it is poisonous.
-Apply kerosene on hands while cutting and peeling raw jackfruit to prevent its wax sticking on hands. Odor of kerosene will not be there when cooked.
-To remove odor from Kitchen-Sink wash it with hot water mixed with vinegar.
-To remove odor from kitchen vessels wash them in lemon juice mixed water.




Lamb leg

Lamb mince

Bilayti pyaaz

Lemon grass stalk
Chai ki patti

Lemon juice
Nimboo ka ras

Lemon rind
Nimboo ka chilka



Lettuce leaves
Salad ke patte

Lotus leaves
Kamal ke patte

Lotus roots
Kamal kakdi/Bhen



Kashmiri red chilli paste
Kashmiri lal mirch ka paste

Kashmiri red chilli powder
Kashmiri lal mirch ka powder

Kidney beans

King fish

Kohl rabi
Ganth gobi/navalkol





Jumbo prawns
Bade jheenge

FOOD GLOSSARY(English to Hindi):I


Iceberg lettuce
Salad ke patte

Indian gooseberry

Indian salmon

Ivy gourd

FOOD GLOSSARY(English to Hindi):H


Horse gram

Hung yogurt

FOOD GLOSSARY(English to Hindi):G



Garlic paste
Lehsun ka paste



Ginger paste
Adrak ka paste

Ginger-garlic paste
Adrak-lehsun ka paste

Gram flour


Green capsicum
Hari shimla mirch

Green cardamom powder
Chhoti elaichi ka powder

Green cardamoms
Chhoti elaichi

Green chilli chutney
Hari mirch ki chutney

Green chilli paste
Hari mirch ka paste

Green chillies
Hari mirch

Green chilli-ginger paste
Hari mirch-adrak ka paste

Green chutney
Hari chutney

Green gram
Sabut moong

Green gram dumplings

Green peas




Fresh homemade white butter
Safed Makhkhan

Fresh mint leaves

Fresh parsely

Fresh pineapple

Fresh pomegranate pearls
Anar ke dane

Fresh red chillies
Tazi lal mirch

Fresh spinach leaves

Fresh tomato puree
Pise hue tamatar

Fresh turmeric
Tazi haldi

Fennel powder
Saunf ka power

Fennel seeds

Fenugreek leaves

Fenugreek seeds
Methi dana


Finger millet

Flattened rice

Flax seeds/Linseed

French beans

Fresh basil leaves
Tulsi ke patte

Fresh button mushrooms
Taza kukurmutta

Fresh coriander leaves
Hara dhania

Fresh corn kernels
Taze makai ke dane

Fresh cream



Egg white
Ande ki safedi

Egg yolk
Ande ka peela






Dried beans

Dried cluster beans
Sookha gawar

Dried dates

Dried fruits

Dried pomegranate seeds

Dried rose petals
Sookhe gulab ke patte

Saijan ki Phalli

Dry coconut

Dry ginger powder

Dry fenugreek leaves
Kasoori methi

Dry mango powder

Dry red chillies
Sookhi lal mirch



Cashewnut powder
Kaju ka powder


Castor sugar
Pisi hui chini




Caraway seeds
Shahi jeera

Carom seed powder
Ajwain ka powder

Carom seeds


Cashewnut paste
Kaju ka paste


Cherry tomatoes
Chhote tamatar


Chicken breasts
Murgh ka seena

Chicken mince
Murgh keema

Chicken pieces
Murgh ke tukde

Chicken wings and shoulder
Murgh pankhari

Kabuli chana


Cinnamon powder
Dalchini ka powder

Cinnamon-green cardamom powder
Dalchini-chhoti elaichi ka powder

Citric acid

Clove powder
Lavang powder


Cluster beans

Cobra saffron


Coconut milk
Coconut milk


Colocassia leaves
Arbi ke patte

Coriander mint chutney
Dhania-pudina chutney

Coriander powder
Dhania powder

Coriander roots
Hare dhaniye ke jaden

Coriander seeds

Coriander-cumin powder
Dhania-jeera powder

Corn niblets
Makai ke dane

Makai ka atta

Cottage cheese


Cracked wheat


Cumin powder
Jeera powder

Cumin seeds

Curry leaves
Kadi patta/meetha neem

Custard apple



Baby brinjals
Chhote baingan

Baby potatoes
Chhote aloo

Bamboo shoots


Banana leaf
Kele ka patta


Basmati rice
Basmati chawal

Bay leaf
Tej Patta

Bean curd

Bean sprouts
Ankurit moong



Betel leaf

Betel Nut

Bitter gourd

Black Bengal gram
Kale chane

Black cardamoms
Badi elaichi

Black eyed beans

Black gram
Sabut urad

Black grape juice
Kale angoor ka ras

Black grapes
Kale angoor

Black olives
Kala jaitun

Black pepper powder
Kali mirch powder

Black peppercorns
Kali mirch

Black salt
Kala namak


Boneless chicken
Murgh boti

Boneless mutton
Gosht boti

Bottle gourd

Double roti


Broad beans

Broccoli florets
Hari phoolgobhi

Broken wheat

Browned onion paste
Bhune pyaaz ka paste



Button mushrooms

FOOD GLOSSARY:an A to Z guide to food/cookery terms

INDIA is a land of 15 official languages and 1568 dialects,so the list of food items in India is a never-ending list.Here is a collection of food names that are widely recognised and commonly used in Indian cooking.The glossary will help you identify the names of various food items.


Almond paste
Badam ka paste




American corn kernels
American makai ke dane




Paniphal, Tikora



Ash gourd




Kitchen Care:Cleaning & Scrubbing:Pressure Cooker Cleaning Tips

Here is a simple tip to keep the inside of your Pressure Cooker (made of aluminum) sparkling white.
Pour water in the Pressure Cooker and place the pressure pans with the cooking ingredients. Put 1-2 pieces of lemon, a small ball of tamarind or any other citric ingredient in the water. Pressure-cook the dish the normal way. After cooking, the pan will sparkle white and the usual stains will disappear. For old stubborn stains, you may require to repeat the exercise.
-Make sure your cooker is clean inside and out. Most stainless steel pressure cooker bottoms can be washed in the dishwasher unless the manufacturer states otherwise. When washing by hand use hot water and mild dishwashing soap and a sponge or cloth to clean the pot.
Do not use metal or steel wool scouring pad. Use plastic, non-scratching cleaning pads when needed to remove stubborn spots. For more intensive cleaning try a non-abrasive cleanser such as Bon Ami, but do not use the scratchy, abrasive cleaners. For best results on aluminum follow the manufacturers directions.
Make sure the inside of the pot is dry before putting it away. To shine the outside of stainless steel try Bar Keepers Friend, or another good metal polish.
My Pressure Cooker is Leaking Steam, What Should I Do Now?
One of the most common complaints with pressure cookers concerns leakage around the seal or gasket. A leak at the seal in a pressure cooker generally occurs due to improper maintenance.
Another cause of leaks around the lid may occur if the rim, or one of the locking flanges, on the base or the lid is damaged, badly scratched, chipped or pitted. This may occur when cooks rap their spoon and other cooking utensils against the rim of the pot. Never knock the rim of the cooker while cleaning or using it. The dents that occur allow the steam to escape. Small scratches on the rim of stainless steel pots may be buffed out with steel wool.Acidic foods, spattering oil, frequent, long cooking times will all hasten the deterioration of gaskets and seals.
At the highest pressure setting the inside temperature of you cooker is only 254º, excessive heat will shorten the life span of you gasket. If there is insufficient water inside the pressure cooker the pot will over heat, or users who persist in using large amounts of oil (oil heats to 400º) will damage the seal and leakage occurs. Many cooks use their pressure cooker in the oven to bake bread, but be sure to remove the gasket and all other rubber parts from the lid. Read the owners manual carefully, most recommend you not exceed a temperature of 300º because it may damage to handles.

Rice Dish:Sausage and Mushroom Risotto


8 thin beef sausages
1 1 / 2 cups Arborio rice
420g can condensed mushroom soup
250g punnet cherry tomatoes, quartered
Fresh parsley leaves, to garnish, optional


1. Cook beef sausages in a large, heated, oiled saucepan, turning occasionally, until browned all over. Remove from pan. Cut diagonally into thick slices.

2. Return sausages to same saucepan. Add rice. Stir thoroughly to combine. Add undiluted soup and 3.5 cups water to saucepan. Bring to boil. Simmer, covered, stirring every 5 minutes, for approximately 20 minutes, or until rice is tender. Season with salt and pepper.

3. Serve risotto topped with tomatoes. Garnish with parsley.

Chicken Fried Rice


2/3 cup white long-grain rice
1 cup frozen pea, corn and carrot mix
1 barbecued chicken
1 tbsp peanut oil
3 eggs, lightly beaten
4 bacon rashers, chopped
1 red capsicum, finely diced
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1/3 cup light soy sauce
5 green spring onions, sliced
1 cups bean sprouts
Extra soy sauce, to serve


1. Cook rice in a pan of boiling salted water for 10 minutes. Add pea, corn and carrot mix. Return to boil. Boil for 2 minutes, or until rice is tender. Drain. Rinse under cold water. Drain. Spread onto a tray. Refrigerate until required.
2. Remove skin and bones from chicken. Shred meat coarsely.
3. Heat half the oil in a hot wok. Add eggs, swirling wok to form an omelette. Cook for 1 min, or until set. Remove, roll up, then cut into 1cm-wide strips.
4. Heat remaining oil in same hot wok. Add bacon. Stir-fry for 1 minute. Add capsicum, garlic and ginger. Stir-fry until capsicum is tender. Add rice and chicken. Stir-fry until hot. Add omelette, sauce, onions and bean sprouts. Stir-fry to combine.
5. Serve rice with extra soy sauce.

NON VEG RICE DISH:Prawn Rice Salad


4 cups long grain white rice
1kg cooked, peeled prawns, tails intact
2 red capsicums, diced
4 Lebanese cucumbers, halved, deseeded, thinly sliced
2 x 410g cans baby corn cuts, drained
2 / 3 cup chopped fresh parsley
Chilli Lemon Dressing
1 / 2 cup olive oil
1 tblsp finely grated lemon rind
1 / 2 cup lemon juice
2 / 3 cup sweet chilli sauce


1. Cook rice in a large saucepan of boiling, salted water until just tender. Drain and rinse rice under cold water. Drain well. Spread onto a tray to cool.
2. To make dressing, whisk all ingredients in a small jug until combined.
3. Combine prawns, capsicums, cucumbers, corn cuts and parsley in a large bowl. Stir in rice. Pour over dressing and toss to combine.

Veg.Recipe:Capsicum Rice Salad


1 cup basmati rice
2 x 250g punnets cherry tomatoes
1 large red capsicum
1 large yellow capsicum
1 / 2 cup finely chopped fresh parsley


1 / 4 cup white wine vinegar
1 / 4 cup olive oil
1 tblsp Dijon mustard
1 tsp honey
Salt and pepper, to taste


1. To make dressing, place ingredients in a screw-top jar and shake well.
2. Cook rice in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain.
3. Meanwhile, cut cherry tomatoes into halves. Cut red and yellow capsicums into halves. Remove and discard seeds and membranes. Cut capsicums into 1cm pieces.
4. Combine rice, tomatoes, capsicums, parsley and dressing in a large bowl. Toss to combine. Season with salt and pepper. Refrigerate, covered, for 1 hour.
5. Stir salad gently before serving.

Veg.Recipe:Asian Vegetable Salad


1 carrot
410g can baby corn, drained
500g Chinese cabbage, shredded
1 / 2 bunch watercress, trimmed (2 cups)
1 red capsicum, thinly sliced
Fresh coriander sprig, to garnish
Asian Dressing
1 / 3 cup vegetable oil
1 / 4 cup white vinegar
1 / 4 cup brown sugar
2 tsps kecap manis
2 tsps hoisin sauce
1 / 4 tsp sesame oil
1 clove garlic, crushed
2 tblsps chopped fresh coriander
Salt and pepper, to taste


1. To make Asian dressing, place ingredients in a jug and whisk well.
2. Using a vegetable peeler, thinly slice carrot to form long ribbons. Cut corn into thin slices.
3. Combine carrot, corn, cabbage, watercress and capsicum in a large bowl. Add Asian dressing, toss well.
4. Serve salad garnished with coriander sprig.

Veg.Recipe:Sweet Potato Bean Burgers


300g sweet potato, peeled, coarsely chopped
420g can red kidney beans, drained
1 clove garlic, crushed
1 tblsp tomato paste
2 tsps ground cumin
1/2 cup chopped fresh parsley
1/2 small red onion, finely chopped
1 1/4 cups packaged breadcrumbs
1 tblsp sesame seeds
Cooking oil spray
1 long loaf Turkish bread
Baby spinach leaves, sliced tomatoes and extra sweet chilli sauce, to serve

Crunchy Salsa

1/2 red capsicum, finely chopped
1/3 cup natural almonds, chopped
1 small cucumber, grated
100g feta, finely chopped
1 tblsp sweet chilli sauce
Salt and pepper, to taste


1. Boil, steam or microwave sweet potato until just tender. Drain well.
2. Place potato, beans, garlic, paste and cumin in a food processor. Process until beans are finely chopped. Transfer to a large bowl. Add half the parsley, onion and 1 / 4 cup of the breadcrumbs. Mix well. Divide mixture into four portions.
3. Shape portions into burgers and place on a plate lined with baking paper. Coat burgers, one
at a time, in combined remaining breadcrumbs and sesame seeds. Spray each side with cooking oil.
4. Cook burgers under a hot grill, for about 8 to 10 minutes each side, or until heated through. Cover to keep warm.
5. Meanwhile, to make salsa, combine ingredients and remaining parsley in a medium bowl. Mix well.
6. Cut bread into four even pieces. Split each piece in half. Cook under a hot grill until toasted. Divide spinach, tomatoes and burgers over one half of the toasted bread. Top with crunchy salsa, extra sweet chilli sauce and remaining bread.

Veg.Recipe:Fruity Rice Pilaf (Palav)


25g butter
1 onion, finely chopped
1 regular oven bag
1 tblsp plain flour
1 cup basmati rice
2 cups vegetable stock
2 bay leaves
3 cardamom pods
3 cloves
1 cinnamon stick
2 tsps finely grated lemon rind
1 / 4 cup soft and juicy dried apricots, chopped
1 / 4 cup pitted prunes, chopped
2 tblsps chopped fresh parsley
Salt and pepper, to taste
Chopped toasted pistachios, to garnish


1. Melt butter in a small saucepan. Add onion and cook over low heat, stirring occasionally, until soft.
2. Remove perforated strip from top of oven bag. Add flour and shake well to coat. Place onion mixture, rice, stock, spices and rind in bag. Close with tie, allowing room for rice to expand. Place
bag on oven tray, making sure edges do not hang over sides. Using a skewer or toothpick, pierce six holes in top of bag near tied end, ensuring no liquid escapes.
3. Cook in a hot oven (200C) for about 20 minutes, or until rice has absorbed stock. Remove from oven. Stand bag on tray for 5 minutes. Cut slit in top of bag, being careful to avoid escaping steam.
4. Empty rice onto a serving plate. Add apricots, prunes and parsley. Stir with a fork to combine. Season with salt and pepper.
5. Garnish rice pilaf with pistachios

Veg.Recipe:Warm Sweet Potato & Pasta Salad


500g sweet potatoes, peeled, chopped
1 tablespoon olive oil
salt and pepper to taste
375g vegeroni fettuccine
1 avocado, diced
50g baby spinach leaves
100g grape tomatoes, halved
1/2 cup shaved parmesan cheese
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste


1. To make the dressing, combine all ingredients in a screw-top jar and shake well.
2. Combine sweet potato and oil in a medium baking dish, season with salt and pepper.
3. Cook in a moderate oven (180C) for about 25 minutes or until sweet potato is tender.
4. Meanwhile, cook pasta in a large saucepan of boiling, salted water for about 12 minutes or until just tender. Drain well.
5. Gently combine pasta, sweet potato, avocado, baby spinach leaves, tomatoes and dressing in a large bowl. Season with salt and pepper.
6. Serve salad topped with shaved parmesan cheese.

Indian Recipes:Kashmiri Mutton Biryani Recipe

• 750 gms Mutton
• 1 kg Chicken
• 1 kg Basmati rice
• 200 ml Milk
• 2 tsp Curds
• 1 tsp Dry ginger powder
• 1/4 tsp Cardamom powder
• 150 gms Ghee
• 1/4 tsp Kewra essence
• 2 gms Saffron
• 2 tsp Red chilli powder
• 1 Pinch asafoetida
• 1 tsp Garam masala powder
• 2 tsp Fennel seed powder
• 1/4 tsp Sugar
• Salt to taste
How to make Kashmiri Biryani:
•Fry asafetida and mutton pieces in ghee.
•Add curds to the mixture and fry till pink.
•Pour water and add salt to taste. Mix well.
•Add chilli powder, ginger powder and bay leaf.
•Fry for a few minutes and add 1/2 litre water.
•Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
•Simmer the mixture till well cooked.
•Remove mutton pieces and keep them separate.
•Boil 2 litres of water with 2 tbsp salt.
•Tie garam masala and remaining fennel seeds in a piece of cloth.
•Put it in the boiling water.
•Now add rice and cook on low flame till half done.
•Separate water from the rice.
•Alternately arrange mutton and rice layers in a baking tray.
•Add milk and ghee.
•Cook in a preheated oven till well done.



Mutton Mince Kabab

1 kg minced mutton
15 cloves garlic
50 g green chilies
2 tablespoons garam masala powder
1/2 cup gram flour
4 medium onions
2-3 lemons
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
2 tablespoons oil
oil, to deep fry
1-Heat oil in a pot.
2-Add onions and saute till golden brown.
3-Put the minced mutton in a big bowl.
4-Add the other ingredients, except the corriander and mint leaves and sauteed onions.
5-Mix well.
6-Grind for one minute.
7-Make round shapes (kebabs) of the above mixture.
8-Heat oil in a wok.
9-Add the patties.
10-Deep fry in the hot oil until browned on both sides.
11-Drain excess oil on clean absorbent paper towels.
12-Transfer to a bowl.
13-Garnish with onion and mint leaves.
14-Serve hot.

Indian Mughlai Biryani (Mutton)

3/4 cup ghee
1/4 cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
1/2 cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
1/2 cup mint leaf, chopped
2 green chilies, chopped
2 tomatoes, chopped
1/2 teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 1/2 cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
1-Marinate mutton in yogurt, 1 tsp.
2-ginger-garlic and salt.
3-Heat 1/2 cup of ghee, add ginger-garlic and tomato.
4-Cook till soft and add powdered spices, half fried onions, herbs and chillies.
5-Add mutton and fry for 10 minutes, add water and salt.
6-Cook till done and gravy is thick.
7-Separately heat the oil.
8-Add whole spices, hot water, rice and salt.
9-Cook covered, on low heat, till almost done but firm.
10-Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
11-Finish with a layer of rice.
12-Pour the saffron and 1/4 cup melted ghee.
13-Seal the biryani with foil.
14-Bake at 180C or cook on low heat for 15 minutes.
15-Serve HOT with yogurt raita.
16-This biryani is traditionally served with baghare baingan (spicy bringals).

Mutton Chops

8 mutton chops
2-4 black cardamom pods
1 teaspoon peppercorn
2-3 teaspoons chat masala
5-6 cloves
2-3 tablespoons ginger-garlic paste
3-4 tablespoons gram flour (besan)
1-2 tablespoon lemon juice
2-3 tablespoons mustard oil
1 teaspoon mustard seeds
1 teaspoon onion seeds (kalonji)
1/4 cup raw papaya, pieces ground into a paste (this is a tenederiser)
1/2 cup curd yogurt
1-Beat the mutton chops with a hammer until they are softened.
2-Mix the raw papaya paste, ginger-garlic paste, salt and marinate the mutton chops in this mixture for an hour atleast.
3-Dry roast the gram flour in a pan till it gives out a nice aroma.
4-Mix this flour onto the marinated mutton chops.
5-Mix all the other ingredients except chaat masala and lemon juice in curd and again marinate the mutton chops for 2 hours.
6-Heat oil in a pan and fry the mutton chops until golden brown.
7-Sprinkle lemon juice, chaat masala and serve hot.

Chinese Mutton Stew

2-3 cups cold cooked mutton or lamb, chopped
1/4 cup butter or margarine
1 cup frozen peas
1 cup broth or diluted consomme
1-2 garlic cloves, crushed
1 onion, minced
1/2 head finely shredded cabbage
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon white sugar
4 cups cooked rice, to serve 4
soy sauce
1-Blend all ingredients together in a large saucepan; bring to a boil.
2-Reduce heat and simmer partially covered, 1 hour.
3-Serve over rice,sprinkled with Soy Sauce if desired.

Indian Spicy Mutton Curry

300 g mutton, cleaned, chopped and fat removed
4-5 tablespoons oil
2 medium onions, sliced
2 medium tomatoes, chopped
1/4 cup coriander leaves
1/4 teaspoon turmeric power
1 tablespoon chilli powder
1 tablespoon coriander power
1/4 teaspoon garam masala
4-5 green chilies, whole
1 teaspoon fresh ground black pepper
3 inches cinnamon sticks
2 cardamom
3 cloves
3 garlic, mashed
1/2 inch ginger, mashed
1 bay leaf
1 teaspoon salt
2 tablespoons yoghurt
2 tablespoons lime juice
1 large potato, deskinned & cubed
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seed
1 cup water
1 hard-boiled egg (optional)


1-In a pressure cooker heat the oil on a medium flame.
2-Add the mustard and cumin seeds and heat till mustard seeds start splattering.
3-Add the onions and sauté till golden brown.
4-Add turmeric powder and sauté for another minute.
5-Add mashed ginger, garlic and green chillies and sauté for about 1 minute.
6-Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.
7-Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.
8-Now add the potatoes and stir for 1 minute.
9Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.
10-Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
11-Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
12-Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
13-Now add the water and coriander leaves and stir well.
14-Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
15-Let the pressure escape from the cooker and then open it.
16-Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
17-You may add additional water if you want more gravy or if you need more water for the mutton to cook.
18-Check for the salt content and add salt if required.
19-You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
20-Garnish with coriander leaves and serve warm.