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For pressure cooking
1.       250 grams mutton with bones
2.       12 shallots (small onions)
3.       1 ½ tbsp ginger garlic paste
4.       1 tsp red chilli powder
5.       1 tsp black pepper powder
6.       ½ tsp turmeric powder
7.       1 ½  tsp coriander powder
8.       ½ tsp garam masala
9.       Salt (required amount)
10.    ⅓ cup water
For Final Roasting
1.       1 tsp cumin seeds
2.       1 tsp  fennel seeds
3.       2 sprigs curry leaves
4.       Some freshly grounded pepper(optional)
5.       2-3 tbsp oil.

For Making Mutton fry:
1.       In a pressure cooker, add all the above ingredients mentioned for pressure cooking. And cooked it on a medium flame for 20 minutes (approx. 10 - 11 whistles I got) or till mutton is 90% cooked.

2.       Now heat a kadai by adding 2-3 tbsp of oil. Once the oil is heated, add 1 tsp cumin & fennel seeds. Once it splutters, add curry leaves and fry them.
3.       Now add the boiled mutton along with the gravy and on a medium flame fry it well (till gravy becomes dry).

4.       Now, finally add some freshly grounded pepper (optional) give a gentle mix and switch off the stove.
Now yummy and easy mutton fry are ready. Server it hot as a side dish to any kind of Indian rice.
1.       As its mutton fry don’t add too much water.
2.    Adding pepper to mutton is to reduce the effect of fat content.  
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1.       Falafel is a traditional Middle Eastern food that most likely originated in Egypt and a form of street food.
2.       It is a deep-fried ball, doughnut, or patty made from ground chickpeas, fava beans, or both.
3.       It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. 

1.       ½ Cup chickpea (soaked and water drained)
2.       1 Small size onion (roughly chopped)
3.        Few coriander leaves (chopped)
4.       3-4 Garlic pods
5.       1 tbsp  rice flour
6.       ¼  tsp cumin
7.       ¼  tsp black pepper
8.       ½ tsp coriander
9.       ½  tsp red chilly powder
10.   ½  tsp salt
11.   Oil to deep fry.

For Making Falafel:
1.       In a Mixer jar except oil add all the above ingredients and grind it to a fine dough consistency. Don’t add      much water just add very little.

2.       Now make small balls from the dough and flatten it or even make into a cylindrical shape.

3.       In a kadai, add the required amount of oil for deep frying.
4.       Once the oil is medium heated immerse the falafel and fry until its turn’s golden brown.
Healthy evening time snack falafel is ready. Serve it hot with tomato sauces or with any spicy sauces.

1.       We are adding rice flour for the binding purpose, so if you added excess water just add extra rice flour    to absorb the water 
2.       In the original dish, they will add maida but to make it healthy I replaced it with rice flour.
3.   To make it healthier you can even shallow fry it.
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Tip 1:Excess salt in biryani:
 Suppose you find salt to be excess in biryani just add lemon juice to it and give a gentle mix. This mild sour taste will balance the excess salt.
Ratio approx 1.5tsp of lemon juice for 1 ½ cup of rice.

Tip 2:
Less salt in biryani:
Suppose you find salt to be less in biryani just mix required amount of salt in lemon juice and add it to the biryani and give a gentle mix. So that salt will evenly get added.  
Ratio approx 1.5tsp of lemon juice for 1 ½ cup of rice.

Tip 3:
Soak chickpeas in hot water if you forget to soak it ahead of time. In this way, only 3 hours of soaking is needed.

Tip 4:
Do not wash the mushrooms with water as it will absorb the water. Clean it with a damp cloth instead. This way the preparations will not be soggy.

Tip 5:
 Remove oil residue from nonstick dosa tawa:
Using a tissue clean the nonstick dosa tawa or paniyaram pan immediately after removing it from the stove this method helps us to remove the oil residue completely from the nonstick tawa or pan.

Below 2 tips will be mainly useful for the person staying in a cold climate.

Tip 6:
To ferment the dosa batter:
During winter (or) in the cold climate, the fermentation process takes more time. To make fermentation bit quick just preheat the microwave for 1 – 2 minutes and switch off the microwave (not the main switch) and keep the dosa batter container in the microwave for 6 – 7 hours.

Tip 7:
Without Re heating bring chutney to room temperature:
 In a vessel add drinking water and boil it very hot. Then switch off the stove and close the vessel with a plate. Now on top of it keep the chutney and leave it for 30 to 40 minutes.
Note: except coconut chutney, you can try to rest.

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1.   2 cups of dosa batter
2.   1 Medium size tomato (finely chopped)
3.   10 nos. small onion (shallots)
4.   1 inch-sized ginger
5.   4 – 5 garlic pods
6.   3 red chillies
7.   ¼ tsp pepper
8.   ¼ tsp cumin seeds
9.   Salt to taste

For Making Tomato Dosa Batter:
1. In a mixer jar, add
·   1 medium-size tomato (finely chopped)
·   10 nos.small onion (shallots)
·   1 inch ginger
·   4 – 5 garlic pods
·   3 red chillies
·   ¼ tsp pepper
·   ¼ cumin seeds                                  
Grind it into fine paste.

2.   Add this paste to the dosa batter and mix it well. At this stage, add salt to taste.
3.   With this the batter for tomato dosa is ready.

For Making Tomato Dosa:
1.      Heat dosa tawa and pour a ladle full of dosa batter in the tawa and spread it into a round in a circular manner.

2.      Spread 1tsp oil around the dosa and also in the middle and wait until its cooks on 1 side. Once cooked, flip the dosa and allow it to cook.

3.      Ensure dosa is cooked on both the sides.
Yummy crispy Tomato Dosa is ready to eat. Serve it with any spicy chutney.

1.      The tomato paste will be slightly watery due to the tomatoes. Hence, ensure that the normal dosa batter is thick and not diluted.  Otherwise, the final batter would become even more diluted.

2.      As we add required amount of salt while making normal dosa batter, check for taste once before adding further salt.

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Health Benefits of Ajwain 

1.       I medium size tomato (finely chopped)
2.       ½ tbsp Ajwain (oomam)
3.       1 tsp channa dal
4.       ½ tsp split moong dal
5.       ¼ tsp Cumin seeds
6.       ¼ tsp pepper corns
7.       Few coriander leafs
8.       Water as required

For Making Ajwain Soup:
1.    Heat a kadai and dry roast the below ingredients for 1 – 2 minutes.
·         ½ tbsp Ajwain (oomam)
·         1 tsp channa dal
·         ½ tsp split moong dal
·         ¼ tsp Cumin seeds
·         ¼ tsp pepper corns
Transfer it into a mixer jar and grind into semi coarse powder and keep it aside.
2.    Now in a kadai add finely chopped tomato and add 1 cup of water and boil it for 5 minutes till the raw smell goes away.
3.    Now add the above made powder (from step 1) mix it well and boil it for 10 minutes. Filter and extract the soup.
Now, very healthy Ajwain soup is ready to server. Garnish with some coriander leaf and serve it hot.  

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1.       2tbsp carrot (grated & boiled)
2.       3tbsp yellow pumpkin (grated & boiled)
3.       3tbsp beetroot (grated & boiled)
4.       ¼ Cup pulp of above vegetable
5.       ¼ Cup corn flour
6.       ½ Cup sugar
7.       ¾ Cup water
8.       Ghee(as required)
9.       Some almonds(chopped) 

      Ratio for Halwa:

Corn flour
1/4  Cup
Corn flour & vegetable pulp Should be in equal quantity
Mixed vegetable pulp
1/4  Cup
1/2 Cup
Double the quantity of corn flour
3/4 Cup
Thrice the quantity of corn flour

For Making Mixed Vegetable Halwa:
1.       Boil carrot, yellow pumpkin & beetroot together and blend it in a mixer jar till it becomes a smooth paste/ pulp. Keep that pulp aside.
2.       Now in a mixing bowl or directly in the kadai add
·         ¼ Cup of mixed vegetable pulp
·         ¼ Cup corn flour
·         ½ Cup sugar
·         ¾ Cup water
                        Mix it well to a liquid consistency.

3.    Now switch on the stove & transfer it into a kadai and on high flame keep stirring it continuously.
4.    Once the mixture starts thickening reduce the flame to medium and keep stirring it continuously.
5.       At this stage (as shown in below picture) add chopped almonds and start adding ghee little by little (Approximately 1 tsp).

6.        First, add 1 tsp of ghee and once it gets absorbed add the next tsp of ghee. Keep doing this until the mixture comes to the consistency of halwa and switch off the stove.
7.    Grease a plate using ghee. Now transfer the halwa into the greased plate and allow it to cool. Then cut into small pieces of your desired shape.

Now yummy delicious mixed vegetable halwa is ready to eat.

Consistency of Halwa:
1.    The entire mixture should have combined together and should not stick to the pan.
2.     When you transfer it into a plate or a bowl it should slip from the kadai and flow smoothly.
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