Rolled Mutton Recipe 

500g mutton, cut in thin broad strips and well-pounded with mallet

1 tsp salt

½ tsp turmeric

¼ tsp pepper

1 tsp red pounded chillies

½ tsp crushed jeero (cumin)

2 tblsp sour milk

Mix spices in sour milk and marinate mutton in this for two hours.

1 mashed hard boiled egg

1 tsp green pounded chillies

2 tblsp of freshly pounded coconut

1 tbsp cream or top milk, or malaai

1 tblsp ghee/oil

1tsp ginger/garlic

1 grated onion

1 tblsp chopped mint

Fry onion in a little oil.  Remove when a lovely gold colour.  In same oil fry separately the garlic and coconut.  Add fried ingredients to cream.  Add the other ingredients.   Remove marinating mutton from the marinade and in each place some of the stuffing.  Roll up and tie with thread. 

In roasting pan or casserole heat the ghee and place each roll of mutton neastling alongside the other.  Pour left over marinade over it.  Cover pan with foil and bake in moderate oven till mutton is tender and moisture has evaporated.  Remove foil and allow to fry till brown. Serve with tomato chutney or vegetable dishes.

Ginger Thukku

By:  V.RANJANA KRISHNAN
   

Method 1.

Ingredients:

Fresh Ginger 50 g
channa dal 1 tb spoon
red chilly 1 or 2
coriander seeds 2 tb spoon
tamarind one lemon size
salt to taste Gingerly oil 100 ml
asafoetida one pinch
regular cooking oil 2 spoon
mustard 1 t.spoon
fenu greek 1t.spoon
little jaggery

Seasoning :

mustard
fenugreek
curry leaves

Method:

Roast dal, coriander seeds, red chilly in bit of oil.   Make a dry roast of mustard and fenugreek separately till it splitters and powder all the roasted ingredients.

Clean and remove the skin in ginger and make it a paste.  Make tamarind to thick extract.  season the given ingredients in a thick pan and to that add tamarind extract, when it boils, add ginger paste and then ground powder, salt, asafoetida ,jaggery, add gingelly oil to that and allow it to become thick paste like consistency.

Kindle the paste with out leaving hands otherwise it will deposit. 

Plantain powder
By:  V.RANJANA KRISHNAN
 

Ingredients:
 

Plantain (Raw banana) --2
lentils or urad dal 1 tb.spoon
red chilly --2or 3
tamarind gooseberry size
oil to fry
salt to taste

Method:

1. Peel the skin of raw banana and cut to thin slices.
2. Fry the slices in oil till it comes crispy.
3. Roast lentils, red chilly in 1 spoon oil.
4. Grind fried banana slices, dal, and chilly, salt, little asafoetida with out water.

Delicious Ladies Finger In Yogurt  

By:  V.RANJANA KRISHNAN 

Ingredients:

Ladies finger (Okra) 1/4kg

Green chilly 2

Salt to taste

Thick curd 1 cup

 Mustard and curry leaves for seasoning.

Method: 

1. Clean and cut ladies finger to small pieces and sauté it in little oil.  It should be soft.

2. Drain water and beat the curd to creamy consistency.

3. Add sautéed ladies finger, salt.

4. Season it with mustard, green chilly and curry leaves.

5. Serve it with any mixed rices or with pulav also. It is good for health.