Lavanya's Pepper Mutton

In a pressure pan, add some oil and onion, ginger garlic paste, 2 green chillies, dhania powder and very little chilli powder(optional), turmeric, salt and mutton and fry for some time till water oozes out of the mutton. Pressure cook till mutton is soft and tender. Do not add water. Water from the mutton is sufficient to cook the mutton.

in another pan add some oil and when oil is hot add fennel seeds and curry leaves. When curry leaves splutter, add finely chopped onions and slit green chillies. when onions turn brown, add the cooked mutton and fry till the juices evaporate. In a mixer, grind pepper corns, jeera and fennel seeds to a fine powder. Add this powder to the mutton and cook for only 5 minutes. Pepper mutton is ready.

Banana Bread

Ingredients

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.
Tip: Can add walnuts for a magical twist.

Paneer Butter Masala

 

Ingredients:

250 gms paneer (cottage cheese) cubes

1/2 cup tomato puree

1 tsp ginger & garlic paste

1/4 tsp cumin seeds

1 tsp red chili powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tbsp onion paste

1 tbsp cashew nut paste

1/2 tsp garam masala

2 green chillies chopped

1 tbsp coriander leaves chopped

1/2 tbsp kasoori methi crushed

1 tbsp oil

1 tbsp butter

Salt to taste

Method:

1. Heat oil in a pan, add cumin seeds, onion paste & saute till it turns golden brown in colour.

2. Add ginger & garlic paste, green chilies & stir for 2 mins.

3. Add cashew nuts paste, tomato puree & saute further for a few minutes.

4. Add red chili powder, turmeric powder, coriander powder, saute for a few minutes.

5. Add garam masala, salt, enough water, cook till the oil separates & gravy becomes thick.

6. Sprinkle kasoori methi & mix in lightly.

7. Add paneer pieces to the masala gravy, mix well & cook for 2-3 mins.

8. Garnish with butter & coriander lives.

9. Serve hot.