Mutton pieces – 1/2 kg curry cut

Ginger garlic paste – 2 tsp

Red chilli powder – 2 tbsp

Turmeric   – 1/2 tsp

Pulav masala or garam masala – 1/2 tsp

Water – 3/4 cup

Salt to taste


Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Garlic pods – 4 crushed

Dried red chilles – 4 pieces

Curry leaves – few

Onions – 3 medium size finely sliced

Green chilles  -3 sliced

Pulav masala – 1/2 tsp


Mix all the ingredients in a pressure cooker and cook on high flame for 3 whistles. Lower the flame and cook for 5 minutes .

Swicth off the flame and allow the steam to escape using natural release method before opening the lid . Make sure mutton is tender.

Make sure there is no water left after the pressure cook. If there is any water left, put it on flame again and fry till there is no water left.

Take a non stick kadai and heat oil and add all the talimpu ingredients one by one and saute until light brown colour.

Then add the cooked mutton and saute till dry and dark brown.

Now remove from heat . Serve hot.




Ridge gourd – 1 kg peeled cut into fine pieces

Raw rice – 3/4 cup , soaked , grind to paste

Onions – 2 finely chopped

Green chilles – 7 finely chopped

Ginger chopped – 2 tbsp

Coriander leaves – 3 tbsp finely chopped

Lemon juice -1 tbsp

Salt to taste

Oil or ghee as required


Soak rice in water for 2 hours. Refresh the rice in fresh water and grind it into fine paste adding enough water.

In a mixing bowl add grinded rice and  all the ingredients and mix well and keep aside. Heat a flat pan on medium heat , apply few drops of oil. When pan gets hot, take hand full of mix and spread it evenly on pan with your hand.

Attu should be 5 mm thickness. Pour few drops of oil around dosa, fry on low – medium heat till bottom side starts to turn golden brown.

Turn the attu on the other side pour few drops of oil, let it cook for couple of minutes before removing from heat. Serve hot.

Suggestions – Make sure ridge gourd is cut into tiny pieces.




Chicken – 1/2 kg

Cloves – 2

Cardamon – 2

Cinnamon – small piece

Onions – 2 small ,sliced

Green chilles – 5 sliced

Ginger garlic paste – 1/2 tsp

Turemeric – 1/2 tsp

Red chilli powder – 1 tsp

Oil – 4 tbsp

Salt to taste

Palak finely chopped – 3 cups

For paste

Cloves – 10

Cardamon – 2

Cinnamon -1 inch piece

Grated cocounut – 1 tbsp

Cashewnuts – 6

Ginger – 1/2 inch piece

Garlic – 10

Onion – small


Wash palak and boil for 2 to 3 minutes. After this, strain and grind it to puree and keep aside. Grind all the masalas into paste, using little water. Make sure to grind it to a fine paste.

Heat 4 tbsp of oil in a pressure pan and add whole spices . Now add sliced onions and fry for 4 to 5 minutes. Add salt, turmeric and ginger garlic paste and fry till onions turn golden brown.

Add chicken pieces and fry for another 5 minutes on medium flame.  Add masala paste fry till the raw smell goes and add red chilli powder and mix well and fry for 2 minutes.  Add1/2 cup of water.

When it starts bubbling close the lid and pressure cook for 2 whistles . Allow the steam to escape before opening the lid.

Then add palak puree and mix well.

Cook on low flame till oil seperates. Serve hot .

Suggestions – Goes well with naan and roti.Image