Mutton Keema

Ingredients:
Minced meat  150 gms
Onion 1
Tomato 1
Ginger/garlic paste   1 tsp
Turmeric powder   ¼ tsp
Chilli powder   1 tsp
Coriander powder   2 tsp
Oil  3 tsp
Salt to tast

Preparation:

1. Heat oil in a pan. add chopped onions and stir well. now, add ginger and garlic paste.
2. Wait tii onion turn brown and then add chopped tomato.
3. When tomato turn soft. Add turmeric powder, chili powder and coriander powder and Mix well.
4. Now, add minced meat.
5. Add required water and close the vessel with a tight lid.
6. Cook on a low flame. Occasionally open lid and stir the contents slowly.
7. If dry minced meat is required, allow it cook till the water is completely absorbed.
8. Sprinkle coriander before serving.

Kashmiri Chicken Biryani

Ingredients:
500 gms basmati rice
6 chicken thighs
2 tsp of cumin seeds
2 tsp coriander powder
4 pods of green cardamom
3 sticks of cinnamon
2 tsp mace
3 black pepper corns
6 chopped garlic
6 raisins
1/4 tsp saffron
1 cup yoghurt
2 tbsp ghee
1 cup sliced onion
2 tsp coriander seed powder
1 tsp red chilli powder
1 finely sliced ginger
Oil
Salt & water

Method:

1. Soak the rice in water for 20 minutes. 
2. Take chicken and cut it into even sized pieces. Now wash these pieces well and keep it aside. 
3. Now, In a bowl add 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder. mix the yogurt well. 
4. Heat 2 tbsp ghee in a pan, add chopped garlic, 1 cup sliced onions and saute. Now add 1 tsp ginger paste and chopped green chillies and saute. 
5. Now add the yoghurt mixture and saute well. Cook for 2 minutes and then add the chicken pieces. 
6. Cook for 1 minute and add 2 cups of water and leave it to boil. 
7. Now add the rice to the chicken and allow it to cook. Serve hot

Coriander Mint Rice

Ingredients:
Basmathi Rice-1 cup
Ghee-1tbsp
Oil-1 tbsp

For tampering:
Cloves-3
Cinnamon-1
Bay leaf-1
Star anise-1
Jeera-1 tsp

To grind:
Mint leaves-1/2 bunch
Coriander leaves-1/2 cup
Onion-1 cup
Garlic-2
Green chilli-1
Red chilli-1
Salt
Hing
Tamarind-a small piece

Method:

1. Soak basmathi rice in water for 15 minutes and cook with 2 cups of water. Set aside.
2. Grind the ingredients to a nice paste.
3. Heat oil and ghee in a pan and tamper with the above mentioned ingredients and add the ground paste. Simmer and cover.
4. When the paste becomes thick and raw smell goes, switch off the gas and mix the paste with rice. 
5. Serve with raitha.

Prawn Fried Rice

Ingredients:
2 cups basmathi rice
1/2 cup spring onions, chopped
1 cup carrots
1 cup beans and capsicum
1 cup sweet and sour prawn stir fry
1 tsp vinegar
black pepper powder
salt as required
1 1/2 tbsps sesame oil

Method:

1.  Heat oil in a large kadai and once the oil is hot, add the spring onions and stir fry for 1 mins.

2.  Add the rest of the vegetables and toss them on high heat for 5 mins.

3.  Add salt and pepper powder,Add the cooked prawns and toss. Cook on high for a mt. Add the cooked rice and combine well. Spread it all over the pan and leave on medium high for a mt.

4.  Add vinegar and toss all the contents on high heat for a few seconds. Turn off flame.

5. Garnish with chopped spring onion greens and serve hot.

Tomato Soup

Ingredients:
10 tomatoes
1 onion , chopped
5 garlic cloves
salt to taste
4 tsp butter
chopped coriander

Method:

1. In a pan boil 4 cups of water and add the tomatoes, onions, garlic and salt, Mix well.
2. Cook on a medium flame for 10 mins.
3. Allow the steam to escape before opening the lid and allow it to cool.
4. Blend into a smnooth puree using a hand blender and strain.
5. Transfer the soup in the pan and boil it again.
6. Add the butter and mix well.
7. Serve hot garnished with coriander.