Ingredients:

• 1 can Worthington Vegetarian burger or Worthington Loma Linda Vege-burger
• 1 can corn
• 1 can black beans
• 1 can diced tomatoes (can use oregano, basil & garlic-seasoned, or tomatoes with green chilies)
• 1 package frozen diced onion, green pepper, red pepper (or may use 1 each of fresh diced)
• 1 cup shredded carrots
• 1 cup rolled oats
• 1 cup vegetable juice
• 1 tbsp thyme

1 tbsp marjoram

Method

Mix oats and vegetable juice in a bowl; set aside. Drain corn and beans; mix together in a large mixing bowl. Mix in canned tomatoes, onion and pepper; add carrots and seasonings and the vegetarian burger. Then mix in oatmeal and vegetable juice. Shape ingredients into a loaf in an oven-safe dish 9×13. Bake for 40-50 min. at 350 degrees until heated through. Top with ketchup and let sit for 10 minutes; serve.

Ingredients

This fish is very tasty fish and available in UK, USA and India. This fish is treated as Royal fish among the people who stayed in the East Bengal.

Get the Gada of the fish 1/2 kg. Tell the fishseller to scale out the skin of the fish.
2 big potatoes.
200gms of Mustard oil required for frying and cooking.

Grind to make paste:
1 tso Jeera
1 big Onion
1 whole Garlic
1 big piece of ginger
8-9 red chillies

For garam masala paste with little water:
2 Darchini
2 Elaichi
2 Long (cloves) to make paste with water.

For marination, taste and colour:
2 tsp turmeric powder
2 tsp of salt

Method:

1. Take out the meat of the fish by scooping, marinate with 1 tsp of the said masala paste, salt to taste, one tbsp maida, 1/2 tsp turmeric.
2. Make good dough of it and make 6 balls (size of normal cricket ball) out of it .
3. Boil sufficient water in the kadai and put the balls of fish when the water is in full boiling point.
4. Boil it for 10-15 minutes.
5. Cut the balls into good pieces and keep it aside for frying.
6. Peel the Potatoes and cut in to good pieces.
7. Heat 3-4 tbsp mustard oil in the kadai or wok (Non Stick) and fry the fish pieces till golden brown and keep it aside.
8. Now fry the potatoes pieces in the oil (put some more oil if required).
9. Then put the rest masalas except the Garam Masalas for frying.
10. If you need 2 tablespoon of tomato puree can be also added in the paste for frying.
11. Add 1 /2 teaspoon of turmeric and salt to taste.
12. Put 1 glass of hot water in it and let the potatoes pieces boil in it.
13. After the potatoes pieces get boiled put the pieces of fried fishes for boiling.
14. Put the garam masala after the fish is boiled and simmer it foe few minutes covered with lid.
15. Keep it nice bowl serve it with hot rice.
16. Try the dish its bit pain staking but after its made and eaten pain taken during making the dish will vanish immediately.

Ingredients

Mutton - 1kg
Basmathi rice - 1kg
Onions - 500gms
Garlic - 50gms
Ginger - 50gm
Green chillies - 100gms
Coriander powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Tomato - 300 gms
Poppy seeds - 2teaspoon
Fresh coconut - 1/2 cup
Coriander leaves - 1small bunch
Mint leaves - 1 small bunch
Curd - 1 curd
Lime juice - 4table spoon
Ghee - 5 table spoon
Oil - as required
Cashew nuts - 50 gms
Raisins - 50gms
Garam masala powder - 2 teaspoon
Salt - to taste

For garam masala powder:
Cinnamon - 2″ piece
Cardamom - 3-4
Cloves - 3-4
Nutmeg - 1/4
Aniseed - 1/2 teaspoon
Cumin seed - 1/2 teaspoon
Mace - 2 strand
All these garam masala items should be sun dried and powdered

Method :

1. Cut and clean the mutton in big pieces.
2. Slice the onions, grind green chillies, ginger and garlic.
3. Grind poppy seeds and fresh coconut and keep aside.
4. Chop coriander leaves and mint leaves.
5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry till transparent.
6. Add ginger, garlic and green chillies and fry for 2- 3 minutes
7. Add the coriander powder, chilli powder, turmeric powder, garam masala, and saute for some time and add the chopped tomatoes and fry for some time.
8. Add the mutton and fry for a few minutes and add curd and salt
9. Cover the cooker and cook on slow fire for 15 - 20 minutes.
10. When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside.
11. Wash and drain the water from the rice.
12. Heat ghee and add rice and fry for 4-5 minutes.
13. Add salt and double quantity of water and cook till the rice is cooked.
14. Remove from fire.
15. Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside.
16. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins.
17. Put one layer of mutton over that and repeat the process till all rice and mutton are over.
18. Preferably do three layers.
19. Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes.
20. Serve with curd kachumber and papad.

Ingredients

Cracked wheat or dhalia - 200 gms
Mutton - 1/2 kg
Small onion - 2tsp chopped
Onion - 1 big
Cinnamon - 1 piece
Ghee - 4 table spoon

Method:

1. Cook the wheat with mutton, big onion and cinnamon in sufficient water till the wheat is very soft.
2. Remove from the fire and mash it well with a masher. Keep it aside.
3. Heat ghee and fry chopped onion till golden brown. Remove from fire.
4. Add the ghee and onion to the mashed wheat and stir. Serve hot with sugar.

Ingredients1 Kg Mutton (tender or Lamb), cubed, cleant and washed
1/2 Kg Ashgourd, cleant, cubed and washed
2 Medium Onions (Sliced finely)
Oil for tempering
Salt to Taste
1 Coconut (grated for coconut milk)

For Wet Ground Masala: (all ingredients to be dry roasted on tawa or girdle)

Method

1 Tblsp Coconut
1 Tsp Cummin Seeds
1 Tsp Mustard Seeds
1 small onion – chopped
Marble sized ball of tamarind
3/4 Tsp Turmeric Powder
8 Garlic Cloves
4 Cloves
6-7 Pepper Corns
11/2 inch cinnamon stick
8 Madras Chillies
10 Kashmir Chillies
1/2 Tsp Aniseed
1 Tsp Poppy Seeds (Khus Khus)
For Coconut Milk:

1. Grind the coconut in 2 cups of warm water.
2. Strain in muslin cloth and extract 11/2 cups of thick coconut milk.
3. Take the remains of the coconut and add 4 cups of warm water and grind once again.
4. Strain in muslin cloth to extract 3 cups of thin coconut milk.
5. Set aside thick and thin coconut milk separately.

Method:

1. Heat Oil. Add sliced onions and fry till they turn golden brown.
2. Add wet ground masala and fry till oil leaves the sides of the fried masala. This will take approx 10 minutes.
3. Add mutton pieces and stir-fry with the masala for around minutes.
4. Add the thin coconut milk, cover and simmer on medium flame for 15 minutes.
5. Add the ashgourd and simmer once again for 15 minutes or just about when the meat is cooked and ashgourd is almost cooked. Check the salt.
6. At last just add the thick coconut milk and simmer on low fire for 20 minutes more.
7. Serve hot with neer dosas or rice.

Ingredients

500 gms 1″ cubed mutton
4 large onions sliced
4 medium-sized potatoes peeled and quartered
2 large tomatoes chopped
7 Kashmiri dry red chillies
4-5 curry leaves
1″ piece ginger
10 garlic pods
1/2 grated and ground coconut
1/2 cup tamarind water
1 tblsp.jaggery
4 tbsp oil
salt as per taste

Roast and ground in to masalas
1 tsp. coriander seed
1/2 tsp.cummin seed
3 tsp.poppy seed
2 tsp. peeled peanuts

Method

1. Make the ginger garlic paste
2. Heat the oil and fry onions until golden brown.
3. Add ginger and garlic paste and saute on a slow fire for 2 minutes.
4. Add the ground masala stir for 2 minutes.
5. Add ground coconut and cook till aroma comes out.
6. Add mutton, potatoes and salt, and fry in the masala for 2 minutes.
7. Add 4 cups of water slowly so that it blends well with the masala and no lumps remain.
8. Bring the whole mixture to a boil.
9. Cover the pan with water on the lid.
10. Simmer, stirring occasionally for about 1 hour until a thick gravy remains and the mutton is tender
11. Mix in tamarind water, jaggery and tomatoes.
12. Cook for another 15 minutes on a slow flame
13. Serve hot with rice

Ingredients

500 gms mutton cut into small cubes
6 tblsp oil
3 small tomatoes
3 small potatoes peeled and cut
2 onion chopped in slices
250 gms boiled peas
salt as per taste

Ground into masala with 2 tblsp of vinegar
8 red dry chillies
6 garlic cloves
1″ piece ginger
3 cloves
5 caradmoms
6 peppercorns
1/2″ cinnamom
1/2 tsp turmeric powder
1/2 tsp cummin seeds
Method

1. Marinate mutton pieces with grounded masalas and salt.
2. Keep aside for 2 hours
3. Heat oil and fry the mutton pieces for 15 minutes
4. Add 5 cups water and bring to boil
5. Stir occassionaly. Let it get cooked for 50 minutes (it should not be completely cooked)
6. Add potatoes, onions and tomatoes
7. Let it cooked till everything is cooked properly
8. Finally put the green peas
9. Serve hot

Ingredients

1 kg Lamb
1/2 tbsp Ginger, garlic paste
6 big Onion, cut into very small pieces
6 Green chillies
1/4 tbsp Chilli powder
2 tbsp Cornflour
1 Egg
Salt to taste
If you feel its too meaty add a boiled potato to the mix.
Method:

1. Cook the Lamb well and drain all the water.
2. Grind green chillies, ginger, garlic.
3. Heat oil, add some garam masala, fry the onions in it
4. Add the ground paste to it and Fry well till onion turns golden brown and become 1/4 after cooking.
5. Now add the ground lamb to it, put little chilli powder and fry well.
6. Fry well till oils leaves the mix
7. Now after it cools. Add corn flour, egg and mix well.
8. Flatten the little portions of meat .
9. In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well.

Ingredients

1/2 kg Ground Lamb/Mutton- 1/2kg
1 tbsp Ginger, garlic paste- 1 tbsp
1/4 tbsp Garam masala
1 big Onion – 1 big
3-4 Green Chillies
1 big Tomatoes – 1 big
1/4 tbsp Jeera – ¼ tbsp
Salt to taste

Method:

For Meat Balls:

1. Cook the meat/lamb without water, since it will leave water.
2. Take one the meat without water.
3. Make a paste out of green chillies and little ginger  & garlic, jeera etc.
4. Add the paste to the meat, then one egg and mix well with hand.
5. If the meat is a bit coarse, grind it in mixer.
6. Make into small balls.
7. Fry the balls in little oil. Donot over fry, just fry lightly.

Ingredients

1/2 kg Mutton
Ginger Small Piece
4 pods Garlic
Mustard, little
1/2 tbsp Chilli powder
1/2 tsp Turmeric powder
4 green chillies
1 tbsp vinegar (as per likes)
2 Onion
2 Tomato
Salt to taste

Method:

1. Wash the mutton and soak in little vinegar for about ten minutes
2. Grind 1 onion, 1 tomato, 3 pods of garlic, ginger small piece and mustard into a thick paste and keep aside.
3. In a Kadhai, fry the remaining cut onion then add chilli powder, turmeric powder and fry well
4. Add tomato and fry well once well done, add the masala and fry well.
5. Add mutton to this and fry well.
6. Add water accordingly and cook the mutton. Once cooked add  little cumin seeds.
7. When fully down, bring down the heat, add little vinegar. After adding vinegar DONOT keep in the stove