Add little oil in a pan and dry roast the items given in the section “To dry roast and grind” in the given order, add coconut and cashew at the end and fry till they turn golden brown. Grind them into fine paste. Cut the Mutton into small pieces and marinate with Turmeric and Salt. Chop onion, tomato and coriander leaves. Grind ginger garlic into fine paste. Extract the coconut milk from coconut or use ready made coconut milk.

In a pressure cooker heat Oil. When hot add cinnamon, cloves, cardamom, star anise and onion in the order. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell is gone. Add chopped tomatoes and fry till they are cooked. Add the ground paste and fry till oil seperates. Add the marinated mutton and water. Check for salt and close the lid. Allow the mutton to cook for 5 whistles.

Add the coconut milk and allow it to boil for 10-15 min in medium flame. Add the coriander leaves at the end.

Wash the minced meat thoroughly and drain water in colander. Chop Onion, tomato, Coriander leaves. Grind ginger garlic to fine paste. Split open green chili.

In a pan heat Oil. When hot add curry leaves, green chili and onion. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell leaves. Add the tomato and let it cook till it is mushy.

Add the Curry Masala and fry for few seconds, make sure not to burn the masala. Add the washed meat and salt and mix well. Add water and close the lid. Cook till mutton is cooked in medium flame. Stir often to avoid burning the bottom.

If you wanted it to be gravy remove from stove once the meat is cooked else fry in medium high till the meat becomes dry. Add the Coriander leaves at the end.

Chop the Onion and ginger into thin slices. Split open the green chilies. Soak tamarind in 1 cup of warm water and squeeze the juice. Using the ingredients from “To make a thick paste” make a thick paste. Clean the fish and marinate it with the part of the thick paste made above.

Heat coconut oil in the non-stick pan. When hot, add curry leaves, onion, green chili and ginger. Let it fry till the onion turns golden brown. Add the remaining thick paste and fry for 2 min. Keep stirring to avoid burning.

Add the marinated fish with the tamarind juice. Mix gently and allow it to cook till the raw smell of tamarind paste leaves for about 5 min.

Add the coconut milk and allow it to boil for 5 more mins. Let it sit for 30 mins for the fish to absorb the sauce.

Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.

In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.

Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.

Cook rice and allow it to cool down to get it separated.  Grid the ingredients given in “For Curry Paste” section to a fine paste. Chop the pineapple, mushroom, broccoli and chicken into very small pieces. Slice green chilies lengthwise in to a very thin slices.

In a non-stick pan, add oil 1 tsp and add the cut chicken, salt -1/4 tsp and cook in medium high for 2-3 min until it’s cooked well.Stir often.

In the same pan add the coconut milk and allow it to cook in medium heat till the oil floats on the surface. Add the curry paste and cook till the raw smell leaves and get a nice fragrance.

Add the Mushroom and fry for 30 sec. Add the chicken, pineapple and broccoli and mix them well. Add the rice, soy sauce and sugar.  Taste for salt and add it if necessary.

Garnish with the coriander leaves, spring onion and sliced green chilies.

Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Grind the items given in ” To grind ” section. Chop the coriander and mint leave, slice the the Onion length wise , chop the tomatoes given in “To Pressure Cook ” section. Soak basmati rice for 10 min.

In a pressure cooker heat oil and ghee, when hot, add bay leaves, cardamom, cinnamon, cloves, start anise, black stone flower and onion. Saute well till it turns golden brown. Add the ground paste and fry till the raw smell leaves. Add the tomatoes, green chili,  mutton, salt, coriander leaves and mint leaves and cook for 1 whistle.

When the pressure is released, add the water. Let it boil. Add the rice and taste for salt. Add the rose water. Allow it to cook for 2 whistles. Reduce the flame to the lowest setting and allow it to stay for 1-2 hrs for the dum process. Add cashews at the end.

Cut mutton in to small pieces and wash it. Marinate this with the items given in ” To Marinate ” section for at least 1 hr. Powder the items given in ” To Powder ” section. Chop the Onion, tomatoes given in “To Pressure Cook ” section. Pressure cook the marinated mutton, the powdered masala and the items given in “To Pressure Cook ” section for 3 whistles or until the mutton is cooked well. Chop the onion and crush or finely chop the Garlic given in ” For fry ” section.

In a wok heat Oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, and finely chopped garlic. Fry for 1 min. Add red chili powder, coriander powder and Mutton Masala. Fry for 1 min. Drain the water from the cooked mutton and add it. Allow it to boil till all the water evaporates.

Add the mutton and fry till it becomes crunch dry in medium flame. Taste for salt and add if needed.  Stir often to avoid burning.

Cut the Chicken in to small pieces. Chop the Onion and tomatoes into small pieces. Slit open green Chili. Chop garlic into very fine pieces. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.

In a wok heat Oil, when hot, add cumin. When Cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and Chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.

In an another pan, heat oil. When hot add Cumin in the “To fry separately” section. Add the lengthwise cut Onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the Chili powder, Capsicum, Garam Masala and fry till the masala is cooked well.

Combine the items from Step 3 to Step 2 and mix well. Garnish with Coriander Leaves.

Grind the items given in the ” To Grind” Section to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the Coriander leaves. Cut the Chicken into small pieces.

In a wok heat Oil, when hot add Onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the Chicken, red chili powder, turmeric, Salt, water – 1 cup and cook till Chicken is completely cooked and water is completely drained.

Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.

Clean the shrimp, remove tails, head and devein, wash throughly. Cut into very small pieces. Marinate Prawn with the items given in “To Marinate” Section for 1 hr. Finely chop ginger and garlic. Chop the Spring Onion.

In a pan heat Oil, when hot add Onion. Fry till onion turns brown. Add green chili and the Marinated Prawn and fry in high flame. Stir often to aviod burn. Fry till the water is evaporated and the shrimp is cooked. Add the Spring Onion at the end.