Mutton and stuffed chillies come together in a zesty mix! 

+ kg Mutton (curry cut)
1 kg Yogurt (beaten)
200 gm Onions (sliced)
1 tsp Coriander Powder (dry)
30 gm Ginger Garlic Paste
100 gm Ghee
10 Green Chillies (big)
Salt to taste
Atta dough (for sealing)
Ingredients for the achari masala
10 gm Cumin
5 gm Black Cumin
2 gm Fenugreek Seeds
2 gm Kalonji
2 gm Mustard Seeds

In a degchii take mutton, beaten yogurt, salt, dry coriander powder, onions and ghee. Mix thoroughly. Put on high fire and keep stirring till the first boil. Take care that the yogurt does not curdle by constantly stirring the mixture. Reduce the fire and cook mutton till 80 per cent done. Meanwhile, grind together all the ingredients for the achari masala and keep aside. Slit the green chillies partially and stuff with achari masala. Sprinkle the stuffed chillies and the remaining achari masala over the prepared mutton. Seal the lid of the degchii with the help of atta dough. Pre-heat oven to 2000C. Cook the mutton in the hot oven for 15-20 minutes. Remove and serve hot.

One of the more exciting versions of a potato preparation, this will perk up even the most insipid of meals.

Wash and peel the potatoes. Pour oil in a pan and toss the potatoes on low fire, making sure you remove them before they change colour. Separately boil the lentils with salt and a little turmeric powder and make puree. Keep aside. (Use the minimum required water for boiling.) In a pan heat ghee. Add the black cumin and ginger garlic paste. SautT for a while before adding turmeric and coriander powder. Add half a litre of water. SautT again till all the water evaporates. Now add the chopped ginger, green chillies and peppers along with the fired potatoes. SautT the mixture for a while until all the ingredients give out their flavour. Now add the tomato and lentil puree. If required also add a little water and give it a boil. Check for salt. Remove and garnish with coriander. Serve with chappatis or naan

Meals are incomplete without yogurt especially during the hot summer months. Try this for a refreshing change from plain yogurt.

Add a little water to the yogurt and mix well. Heat butter in a wok (kadhai) on high flame. Add cumin and wait for it to crackle. Then add onion and sautT. After this, quickly add the ginger, green chillies and tomato. Stir. Finally, add the turmeric. Stir some more. Remove from fire. Add the cream first followed by the yogurt. Return the wok to the fire and bring the mixture to a boil. Stir constantly. Add the salt. Serve garnished with fresh coriander.
Note: It is important that you keep stirring the mixture after adding yogurt. This will prevent the soup from curdling. And always add the salt at the end.

A summer cooler, this is a delicious drink with a dash of lemon. Best when served chilled!

Select good tender coconut(s). Drain out the required quantity of coconut water in a jug or pan. Remove the flesh of the coconut and churn it in a mixer. Strain this into the coconut water. Add sugar candy to the mixture. Crush the ginger and leave it in the coconut water for about three hours till its flavour infuses the liquid mix. Remove the ginger. Add the lemon juice. Serve chilled You may garnish with a red rose petal.

The ladyfinger may not be an item of inspiration, but when fried with gram flour it acquires a remarkable identity!

Wash and dry the ladyfingers. Slit them in half and cut in thick juliences. Sprinkle lemon juice and mix well. Sprinkle salt, red chilli, chat masala, garam masala amd again mix. Sprinkle the gram flour just enough to coat the ladyfingers. Heat oil in a pan. Spread the ladyfingers in the hot oil in a way that they donĘt stick to each other. Deep fry till crisp. Serve garnished with tomato, ginger and green chilli juliences along with fresh coriander.

A summer cooler, this is a delicious drink with a dash of lemon. Best when served chilled!

Heat oil in a pan. Add the whole spice and when they start to crackle add the onion. Fry till golden brown. Take ginger garlic paste, turmeric powder, coriander powder, deghi mirch powder and mix with a little bit of water. Add this mixture to the onion and sautT till dry. Add the tomatoes and salt. SautT till the tomatoes are well cooked. Add the chicken stock and boil. Add the washed chicken. Cook for 10 more minutes with coriander stems. Add the cashew paste. Check chicken for tenderness. Give one boil before adding the hot spices powder. Remove from fire. Separate the chicken pieces from the gravy. Strain the gravy before putting the chicken pieces back into it. Heat and serve garnished with fresh coriander.