Mutton Curry

Manab's Recipe and great to boot!

Half a kilo Boned Mutton
One Star Anice (dont know if I am spelling that right)
Four Cardommon Pods (broken and then fried)
Two big Cinammon sticks broken into pieces
I large onion sliced into pieces
four large chilies sliced into half
Two Tbsp Ginger Garlic Paste 
Two Bay Leafs
Two Tsps Garahm Masala
1/12 Tsps chili powder
1/12 Tsps Turmeric powder
2Tbs Mutton Masala
One medium sized potato chopped into four pieces

Intstructions:

Heat oil in pressure cooker till hot, add cardamom pods, bay leaves, cinnamon sticks and fry for a couple of minutes. Now add the onions and chilies and fry till onions have a translucent colour.  Now add ginger garlic paste and fry for another couple of minutes.

Now add Garham Masala, Turmeric Powder, Mutton Masala, Salt (to taste), and chili powder and fry for a couple of Minutes till all spices are incorporated finely.

Now add half a cup of water to mix masala well, reduce heat to low, add the star anice.  Now add the chopped potatoes and Mutton.  Mix all well, close the pressure cooker and let it whistle for about three times.

All done and enjoy!

Bitter Gourd

Honestly I hate this vegetable, but thought I could tweek it so I could eat it and it worked.

Ingredients:

Two large bitter Gourd's slice how you like
about a tablespoon of ginger garlic paste
3 medium sized red onions
Flour, 3/4 cup
Salt to taste
Chili Powder 1 tsp or more ( depends on how spicy you like it)

This is a very simple recipe and great as a snack. 

Instructions

Bitter Gourd needs to be peeled first, once done, slice anyway you like.

Add a bit of flour, chili powder, salt, ginger garlic paste and mix well. Fry the onions first till they are a dark brown colour and set aside. Now fry the bitter Gourd to the same. It takes a while and you need to deep fry it, so patience is the virtue here. 

Once all is fried well, mix the onions and bitter gourd together add some more salt and chili powder, mix well and enjoy!

Like I said I hate this vegetable, but was amazed at how much I loved it after I made it this way and after speaking to mom, found this was the way she used to make it as well, so it must have been stuck in my memory somewhere.  I cant take full credit for this, I give it to Amma!