KASHMIRI SIN YAKHANI

 INGREDIENTS

1. Mutton                      1 kg
   
2. Curd                          1/2 liter
3. Fennel seeds             4 tsp
4. Dry ginger powder    1 tsp
5. Bay leaf                     2-3
6. Cardamom                 5-6
7. Lavang                      3-4
8. Cinnamon powder    1 tsp
9. Salt                           4 tsp
10. Garam masala           1 tsp
11. Oil                             2 ladleful
12. Water                        1 cup

METHOD

• Pressure cook mutton for 4 whistles and keep it aside.
• In the same pan heat oil season with fennel seeds, cardamom, lavang and bay leaves.
• Add beaten curd, salt, chilly powder, cinnamon powder and mix.
• Then add the cooked mutton with broth and cook on low heat for 10 minutes.
• Close the lid and cook until it comes to a gravy consistency.
• Serve with rice and chapati.

JHOK CHARWAN [ KASHMIRI ]

 INGREDIENTS

1. 
   Mutton                        250 gms
   
2. Tamarind                     lemon size
3. Turmeric                     1/2 tsp
4. Fennel seeds               2 tsp
5. Dry ginger powder     1 tsp
6. Salt                             2 tsp
7. Red Chilly powder     2 tsp
8. Hing                           1/4 tsp
9. Oil                              1 cup
10. Lavang                       3-4
11. Cardamom                 2-3
12. Water                         1 cup

METHOD

• Soak tamarind in 1/2 cup, of water and extract.
• Pressure cook mutton, fennel seeds, 1/2 cup of water and salt for 4 whistles.
• Heat oil in a kadai and fry the cooked mutton pieces, drain oil and keep aside.
• Season with hing in the same oil and add lavang, cardamom.
• Fry for a while and add tamarind water and left over mutton water.
• Add turmeric, chilly powder and bring to boil.
• Then add the fried mutton pieces and cook until they mixed well.
• Serve with rice, this gravy is very delicious.

ROGHAN JHOSH [KASHMIRI]

 INGREDIENTS

1. Mutton                        1 kg
   
2. Fennel seeds               4 tsp
3. Dry ginger powder     1 tsp
4. Jeera                           1 tsp
5. Bay leaf                      3 or 4
6. Cardamom                 5 - 6 
7. Sour curd                   1 cup
8. Oil                             11/2 cups
9. Salt                             to taste
10. Pepper powder           1 tsp
11. Onion                         2-3 nos
12. Garlic                         10-12 pods
13. Cinnamon                  2 pieces[ 1" each]
14. Water                         1/2 cup

METHOD

• Grind onion, garlic and cinnamon to a smooth paste.
• Heat oil in a kadai, deep fry the mutton pieces.
• Add fennel seeds, jeera, bay leaves, and cardamom fry for a while.
• Add masala paste, salt, pepper powder, and curd.
• Stir well add water and bring to boil.
• Cook on a low flame for 15 minutes.
• Oil separates and roghan jhosh is ready.
• Serve with rice and chapati.

KASHMIR KEEMA MASALA

INGREDIENTS 

1. 
   Mutton keema          500 gms
   
2. Oil                           1 cup
3. Hing                         1/4 tsp
4. Fennel seeds            4 tsp
5. Dry ginger powder   1 tsp
6. Lavang                      5 nos
7. Jeera                          1 tsp
8. Bay leaf                     2 or 3 pieces
9. Cardamom                4 nos
10. Egg                            1
11. Salt                            2 tsp
12. Chilly powder           2 tsp
13. Garam masala           1 tsp
14. Pepper powder          1 tsp
15. Water                         1/2 cup

METHOD

• Pressure cook keema, fennel seeds, water and salt for 3 whistles.
• Heat oil in a pan season jeera, hing.
• Add dry ginger powder, bay leaf, lavang, and cardamom.
• Fry on low flame for a minute and add cooked keema.
• Mix well and close a lid, cook for 5 minutes on low heat.
• Beat egg and pour over keema, check salt and add chilly powder, pepper powder.
• Mix fastly and thoroughly, so that the egg mixes well.
• Fry for 2 minutes ad takje out the pan from the stove.
• Serve hot with rice and chapati.

MUTTON RIBS FRY

 INGREDIENTS

1. Ribs                                6 pieces
2. Ginger-Garlic paste        1 tbsp 
3. Chilly powder                 2 tsp
4. Garam masala                 1 tsp
5. Salt                                  2 tsp
6. Corn flour                       2 tbsps
7. Oil                                  for frying 

METHOD

• Wash ribs and dry on kitchen towel.
• Mix corn flour, ginger-garlic paste, salt, chilly powder, and garam masala.
• Add little water and make a paste.
• Marinate ribs and keep it in fridge for 2 hours.
• Heat oil, medium heat is enough to fry.
• Fry for 1 or 2 minutes turning two or three times.
• Serve hot with onion rings and lemon.

MUTTON KHOTHUKARI GRAVY

 INGREDIENTS:-

1. Minced meat                    2 cups
   
2. Small onion                     1 cup
3. Ginger-garlic paste          1 tbsp
4. Turmeric                          1 tsp
5. Chilly powder                  2 tsp
6. Dhania powder                 2 tsp
7. Salt                                   3 tsp
8. Badaga                             1 tbsp
9. Castor oil                         1 tbsp
10. Water                                5 cups

FOR POWDER MASALA:-

1. Cinnamon                        3"piece
2. Lavang                             10
3. Fennel seeds                     1 tbsp
4. Roasted gram                    3 tbsps

FOR GRINDING:-

1. Small onion                     1 cup
2. Green chilies                    5

FOR SEASONING:-

1. Mustard seeds                  1 tsp
   
2. Urad dhal                         1 tsp
3. Bengal gram                     1 tsp
4. Curry leaves                      handful
5. Oil                                     1/2 cup

METHOD:-

• Peel and cut onion, coriander leaves, grind masala and powder masala.
• Heat oil, add mustard seeds and splutter, add urad and bengal gram and fry.
• Add curry leaves and fry for a while, add chopped onion and fry till golden brown.
• Add ground masala paste and ginger-garlic paste, fry till good aroma comes out.
• Now add minced meat, chilly powder, turmeric, dhania, badaga, castor oil, and salt.
• Mix well and fry for 2 minutes on low heat.
• Sprinkle powder masala, mix well and add water.
• Stir and cook for 8 whistles. Cool and garnish with coriander leaves.
• Serve with puri, idly, dosa, chapati, roti.

MUTTON CHOPS CHUKKA

 INGREDIENTS:-

1. Mutton ribs             10
2. Salt                         2 tsp
3. Tomatoes                5
4. Water                      1 cup

FOR GRINDING:-

1. Small onion            1 cup
2. Garlic                     20
3. Fennel seeds           1 tsp
4. Jeera                       1 tsp
5. Red chilies             20
6. Pepper corns          20
7. Oil                          1 tbsp

   FOR SEASONING:-

1. Fennel seeds            1 tsp
2. Jeera seeds               1 tsp
3. Methi seeds              1 tsp
4. Oil                            1 cup    

METHOD:-

• Fry the masala ingredients in 1 tbsp of oil, grind to a smooth paste.
• Wash ribs and drain the water. Cut tomatoes.
• Heat oil in an iron kadai.
• Add seasoning after spluttering the seeds add the ground masala and fry.
• Fry till good aroma comes out, add tomatoes, salt and fry.
• Mash the tomatoes and add the ribs and mix.
• Fry for a minute and add water, bring to boil.
• Reduce the flame and cook for 30 minutes.
• Cook until the water evaporates, and oil floats on top.
• Serve with hot rice, it tastes yummy.

SALEM MUTTON BIRYANI

INGREDIENTS:-

1. Mutton                 1 kg or 5 cups 
2. Biryani rice          1 kg
3. Onion                   5 nos
4. Tomatoes             5 nos
5. Mint                     1 small bunch
6. Green chilies       25
7. Turmeric             1 tsp
8. Ghee                    5 tbsp
9. Oil                        1 cup
10. Water                   9 1/2 cups
11. Lemon                 2 nos

FOR SEASONING:-

1. Bay leaves             5
2. Cinnamon             5"
3. Cloves                   25
4. Cardamom            20
5. Marati moggu       25
6. Star Anise             5 whole
7. Kalpaasi                1"

FOR GRINDING:-

1. Garlic                  30 pods[ 60 gms]
2. Ginger                 5 " [ 40 gms]

METHOD:-

• Wash mutton and drain the water, wash and soak the rice.
• Slice onion, cut tomatoes, clean and wash mint leaves.
• Grind ginger, garlic to a smooth paste. Squeee lemon and extract juice.
• Heat oil in a cooker, add oil, fry the seasoning, then add green chilies and close the lid for few seconds. The chilies splutter, its safe to close the lid, and changes its color,
• Add turmeric and saute onion until light brown in color.
• Add ginger, garlic paste aand fry until good aroma comes out.
• Add tomatoes and close the lid and cook.
• Mash tomatoes and add motton, salt, mint leaves and fry.
• Cook and mix well the mutton and add water, lemon and stir.
• Close the lid and cook for 3 whistles, wait until the pressure to settle down.
• Open the lid, add rice and ghee, mix and cook for 3 whistles on high heat.
• Cool for another 15 minutes and mix well.
• Serve with boiled eggs and gravy.

BRAIN GRAVY

 INGREDIENTS:-

1. Brain                 2 nos                                                  
2. Onion                1
3. Turmeric           1/2 tsp
4. Chilly powder   1 tsp
5. Salt                    3/4 tsp
6. Water                 1 cup
7. Oil                      1 tbsp
8. Curry leaves        5
9. Coriander leaves  little

FOR GRINDING:-

1. Coconut            1 tbsp
2. Fennel seeds     1 tsp
3. Cinnamon         1"
4. Cloves               5
5. Dhania powder  1 tsp
6. Ginger                1"
7. Garlic                  6
8. Roasted gram      1 tbsp

METHOD:-

• Wash brain in turmeric water, cut onion, and coriander leaves.
• Grind masala ingredients to a smooth paste.
• Heat oil add onion, curry leaves and fry for a minute.
• Add masala paste, chilly powder, turmeric and fry for a minute.
• Add water, salt, boil once and add brain into the gravy.
• Reduce the flame and cook for 5 minutes.
• Turn on the other side and cook.
• Simmer until thick, garnish with coriander leaves.
• Serve hot with rice and chapati.

SIMPLE MUTTON BIRYANI

 INGREDIENTS;-

1. Mutton                   2 cups              
2. Biryani rice            1 cup
3. Water                      1 1/2 cups
4. Salt                         2 1/2 tsp
5. Chilly powder        1 tsp
6. Garam masala        1 tsp
7. Dhania powder       1 tsp
8. Turmeric                 1 tsp
9. Onion                      1 
10. Tomato                    1 
11. Green chilies           5 
12. Mint leaves              1 tsp 
13. Coriander leaves      1 tsp dried
14. Ginger-garlic paste  1 tbsp dried

FOR SEASONING:-

1. Bay leaf             1
2. Star anise           1
3. Marati moggu    2
4. Cinnamon          1"
5. Cloves                5
6. Cardamom         2
7. Oil                      1/4 cup

METHOD:-

• Wash mutton for 3 times, slice onion, cut tomato, slit the chilies.
• In a pressure cooker add mutton, water, dried mint, and coriander leaves.
• Add the spices, chilly powder, turmeric, salt, and garam masala, dhania powder.
• Cook for 3 whistles, cool down let the pressure settle.
• Transfer it in another vessel, in the same pan heat oil, add onion and fry till crisp and brown in color.
• Add tomato, chilies, ginger-garlic paste and fry till good aroma comes out.
• Wash and add rice and fry for a minute, now add boiled mutton, water and mix.
• Bring to boil and close the lid, cook for 2 whistles, and open after 15 minutes.
• Mix and serve with cucumber raitha.

MUTTON BONES GRAVY

 INGREDIENTS:-

1. Mutton bones     2 cups
2. Small onion        1 cup
3. Tomato                3 nos
4. Chilly powder     2 tsp
5. Curry masala      1 tsp
6. Salt                      3 tsp
7. Water                 4 cups
8. Turmeric           1 tsp
9. Oil                       1/2 cup

FOR MASALA PASTE;-

1. Red chilies                10
2. Coriander powder   3 tsp
3. Cashew nuts            10
4. Fennel seeds            3 tsp
5. Cinnamon               2"
6. Cloves                      6
7. Cardamom               3
8. Ginger                      1/4"
9. Garlic                       6
10. Roated gram           1 tbsp
11. Poppy seeds            1 tsp
12. Coconut                  1 cup
13. Pepper corns           1 tsp

FOR SEASONING:-

1. Oil                    1 tbsp
2. Mustard seeds   1 tsp
3. Urad dhal          1 tsp
4. Bengal gram     1 tsp
5. Curry leaves     handful
6. Coriander leaves for garnishing  

METHOD:-

• Wash mutton bones for 3 times.
• Cut onion, tomatoes, grind masala to a smooth paste.
• Heat oil in a pressure cooker, add onion and saute till light brown, add tomatoes and fry for a minute.
• Add mutton bones and fry for a minute, add castor oil.
• Add salt. ground masala, turmeric, chilly powder, curry masala, and fry for 2 minutes.
• Add water and cook for 4 whistles. Let the pressure settle down.
• Open and check salt, heat oil, add seasoning, splutter mustard seeds, fy dhal, and curry leaves and pour over the gravy.
• Garnish with coriander leaves, serve hot with rice, idly, dosa.

HALEEM

 INGREDIENTS:-

1. Boneless mutton            1 cup    
2. Whole wheat                  1/2 cup
3. Water                             5 cups
4. Milk                               1/4 cup
5. Turmeric                        1 tsp
6. Chilly powder                2 tsp
7. Garam masala                1 tbsp
8. Cashew nuts                  6
9. Badam                           5
10. Pista nuts                       10
11. Walnut                           3
12. Salt                                2 tsp
13. Oil                                 1/2 cup
14. Lemon                           1
15. Coriander leaves           handful

FOR GRINDING:-

1. Onion                             2 nos
2. Garlic                            10 flakes
3. Ginger                           1/4"
4. Green chilies                 4

METHOD:-

• Wash wheat and mutton for 3 times.
• Pressure cook both adding 5 cups of water for 10 whistles or more.
• Drain the water and cool cooked wheat and mutton.
• Grind onion, ginger, garlic, chilies to a smooth paste.
• Grind the cooked mutton and wheat to a smooth paste.
• Pound nuts, cut coriander leaves, squeeze lemon juice.
• Heat oil in a pan and reduce the flame, add ground onion paste.
• Fry till good aroma comes out, add milk in between.
• Add ground wheat and mutton paste and mix.
• Add the broth, turmeric, chilly powder, garam masala, salt, and nuts.
• Cook on a low flame stirring continiously.
• Cook for 15 minutes, add lemon juice, garnish with coriander leaves.
• Serve hot with fried onion.

GOAT LEG CURRY

INGREDIENTS:-

1. Goat leg pieces                  4 nos
2. Small onion                       1/2 cup
3. Tomatoes                           1 cup
4. Turmeric                            1 tsp
5. Chilly powder                    1 tbsp
6. Curry masala                     1 tbsp
7. Ginger-garlic paste            1 tbsp
8. Salt                                    3 tsp
9. Castor oil                           1 tbsp
10. Water                                 6 cups

FOR GRINDING:-

1. Coconut                          1 cup
2. Roasted gram                  2 tbsp
3. Bengal gram flour           2 tbsp
4. Cinnamon                       1"
5. Cloves                             5
6. Cardamom                      3
7. Mint leaves                    little

FOR SEASONING:-

1. Oil                                 1 cup
2. Mustard seeds               1 tsp
3. Urad dhal                      2 tsp
4. Bengal gram                 2 tsp
5. Curry leaves                 handful
6. Coriander leaves          handful

METHOD:-

• Wash goat legs for 3 times, soak in turmeric water for 1/2 an hour.
• Cut onion, tomatoes, coriander leaves. Grind masala to a smooth paste.
• Pressure cook the leg pieces with turmeric, 8 cups water, castor oil for 8 whistles
• Cooldown and open the lid, transfer into another vessel.
• Heat oil in the same pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves.
• Add onion and fry for a minute, add tomatoes, ginger-garlic paste, and fry a minute.
• Add the masala paste and fry for a while, add chilly powder, coriander powder, curry masala.
• Fry well and add the cooked leg pieces with water, add salt, and mix.
• Cook for 2 whistles, cool down until the pressure settles down.
• Simmer for 15 minutes, or until the curry thickens and oil floats on top.
• Garnish with coriander leaves, serve with chappati.

GOAT LEG PIECE GRAVY

INGREDIENTS:-

1. Goat leg piece      4 nos
2. Black Beans         1 cup
3. Small onion          1 cup
4. Tomatoes              2 nos
5. Turmeric               1 tsp
6. Kootu masala       2 tbsp
7. Castor oil              2 tsp
8. Badaga                  little
9. Chilly powder       1 tbsp
10. Salt                        3 tsp
11. Water                     8 cups
12. Tamarind              lemon size

FOR GRINDING MASALA:-

1. Coconut                    1/2 cup
2. Roasted gram           1 tbsp
3. Ginger                      1"
4. Garlic                       10

FOR SEASONING:-

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram dhal       2 tsp
4. Red chilies                 4
5. Curry leaves              little
6. Coriander leaves       handful
7. Oil                             4 tbsp

METHOD:-

• Wash leg pieces for 3 times, wash black beans. Soak tamarind in a cup of water.
• Cut onion, tomatoes, coriander leaves. Extract the tamarind and strain it.
• Pressure cook leg pieces, turmeric, castor oil, Badaga, and black beans together for 8 whistles.
• Let the pressure settle down, open and add onion, tomatoes, chilly powder, kootu masala, salt, and tamarind juice, and masala paste and mix well.
• Cook for another 3 whistles, cool down, check salt, add if necessary.
• Heat oil add seasoning, splutter mustard, fry dhal, curry leaves, red chilies and pour over the gravy and mix.
• Serve with hot rice, mudde.

NOTE:-

• Refer Kootu masala and Badaga from this blog.

 

GOAT LEG PAYA

INGREDIENTS

1. Goat legs                      6 nos
2. Small onion                  1 cup
3. Tomatoes                      4 nos
4. Turmeric                      1 tsp
5. Chilly powder              3 tsp
6. Salt                              3 tsp
7. Water                           8 cups
8. Castor oil                     2 tsp

FOR GRINDING:-

1. Coconut                    1/2 cup
2. Cinnamon                 2 "
3. Cloves                      6
4. Fennel seeds             1 tbsp
5. Cumin seeds             1 tsp
6. Ginger                      1"
7. Garlic                       1 whole pod
8. Cardamom               3
9. Coriander seeds       1 tbsp
10. Roasted gram          3 tbsp

1. FOR SEASONING:-
2. Mustard seeds          1 tsp
3. Bengal gram            2 tsp
4. Urad dhal                 1 tsp
5. Red chilies               5
6. Curry leaves             handful
7. Coriander leaves      handful
8. Oil                           1/2 cup

METHOD:-

• Wash leg pieces to 3 or 4 times and soak in turmeric water for 1/2 an hour.
• Cut onion, tomatoes, coriander leaves. Grind masala to a smooth paste.
• Pressure cook goat legs, water, turmeric, castor oil for 8 whistles.
• Transfer the cooked legs to another container.
• Heat 2 tbsp oil in the same pan, add onion, fry for a few seconds.
• Add tomatoes and fry for a while and add masala paste and mix.
• Stir in the cooked leg pieces and water to it.
• Cook for another 3 whistles. let the pressure settle down by itself.
• Heat oil in a seasoning pan, splutter mustard seeds, fry the dhal, curry leaves, red chilies, add to the gravy.
• Garnish with coriander leaves and serve with idiyappam, idly, rice.

GOAT LEG SOUP

INGREDIENTS:-

1. Goat legs                       4 nos
2. Small onion                   10 cut
3. Tomato                           1 cut
4. Castor oil                       1 tsp
5. Ginger-garlic paste        1 tsp
6. Chilly powder                1 tsp
7. Pepper                            1 tsp
8. Turmeric                        1 tsp
9. Coriander powder         1 tbsp
10. Water                             5 cups
11. Salt                                2 tsp

FOR SEASONING:-

1. Oil                               1 tbsp
2. Curry leaves                few
3. Coriander leaves         little

METHOD:-

• Wash goat legs, soak in turmeric water for 1/2 an hour.
• In a pressure cooker add leg pieces, castor oil, water, and cook for 8 whistles.
• Open the lid after the pressure settles down.
• Add, onion, ginger-garlic paste, chilly powder, pepper powder, coriander powder, tomato, salt.
• Cook for 2 whistles, and let the pressure settle by itself.
• Heat oil fry curry leaves, and coriander leaves, add to the soup.
• Add more salt, and pepper if necessary.

                 

GOAT HEAD MEAT VEG GRAVY

INGREDIENTS:-

1. Goat head meat                     2 cups
2. Bengal gram dhal                  1/2 cup
3. Brinjal                                    5
4. Tamarind paste                      1/4 cup
5. Water                                     5 cups
6. Turmeric                                2 tsp
7. Garlic                                     5+5 flakes  
8. Small onion                           10+10
9. Coriander leaves                    handful
10. Salt                                        3 tsp
11. Oil                                         1 tbsp

FOR  GRINDING:-

1. Coriander seeds                 1 tbsp
2. Red chilies                        10
3. Coconut                             1/2 cup
4. Garlic                                 5 flakes
5. Ginger                                1"   

FOR SEASONING:-

1. Fennel seeds                      1 tsp
2. Cinnamon                          1"
3. Cloves                                5
4. Cardamom                         4                         
5. Curry leaves                      few
6. Ghee                                  1/2 cup
7. Small onion                       10
8. Garlic                                5

METHOD:-

• Wash meat for 3 times, cut onion, garlic, coriander, and cut brinjal lengthwise.
• Wash Bengal gram, and cook in 2 cups of water, add 1 tsp of turmeric for 2 whistles.
• Keep it aside, Grind the masala ingredients to a smooth paste.
• Cook meat in 3 cups of water with cut onion, garlic, salt, and 1tsp of turmeric.
• Heat oil add cut onion and garlic, fry for a minute and add masala paste and brinjal.
• Fry for a minute, add Bengal gram, and tamarind.
• Bring to boil and add to the meat and cook on a slow flame for 5 minutes.
• Cook brinjal till tender, add cooked Bengal gram dhal water if necessary.
• Heat ghee and add fennel seeds, cardamom, cinnamon, cloves, and curry leaves and add to the gravy.
• Garnish with coriander leaves, serve with chapati, hot rice.
• This gravy will be very tasty.

GOAT HEAD MEAT CHUKKA

INGREDIENTS:-

1. Boiled goat head meat             1 bowl
2. Small onion                              1 cup
3. Ginger- garlic paste                  1 tbsp
4. Turmeric                                   1 tsp
5. Chilly powder                           2 tsp
6. Curry masala                             1 tsp
7. Pepper powder                          1 tsp
8. Broth[ meat cooked water]       1/4 cup
9. Salt                                            1 tsp

FOR SEASONING:-

1. Mustard seeds                          1 tsp
2. Urad dhal                                 1 tsp
3. Bengal gram dhal                    1 tsp
4. Curry leaves                            handful
5. Coriander leaves                     handful
6. Cinnamon                               1"
7. Cloves                                     5
8. Cardamom                              2
9. Oil                                           3 tbsp

METHOD:-

• Heat oil, add seasoning, splutter mustard, fry both dhal.
• Add cinnamon, cloves, cardamom, curry leaves and fry.
• Add onion and fry for a minute, and add ginger-garlic paste.
• Fry for a while, add cooked meat, chilly powder, curry masala, pepper powder.
• Add salt, broth, and cook on a high flame for a minute.
• Stir simultaneously till the water dries up. Garnish with coriander leaves.
• Serve hot with rice, chapati.

BRAIN DRY FRY

INGREDIENTS:-

1. Brain                        1 
2. Onion                       1
3. Pepper powder         1/2 tsp
4. Salt                           1 tsp
5. Curry masala            1/2 tsp
6. Green chilies            2
7. Chilly powder           1/2 tsp
8. Curry leaves              few
9. Coriander leaves         little
10. Water                          1 cup
11. Turmeric                     1/2 tsp
12. Ginger garlic paste     1/2 tsp
13. Oil                               1 tbsp

METHOD:-

• Wash brain for 2 times, cut onion, and coriander leaves.   
• Cook the whole brain in a pan, add water, turmeric, chilly powder, and salt.
• Close a lid and cook for 5 minutes on a low flame.
• Drain water completely, heat oil in a Kadai.
• Add onion, curry leaves, ginger-garlic paste, green chilies.
• Fry for a minute, add pepper, curry masala powder, and coriander leaves
• Fry and add the brain on one side and turn over and fry on the other side.
• Cut the brain and serve. 

GOAT HEAD MEAT GRAVY

INGREDIENTS:-

1. Goat head meat                  1 
2. Small onion                        20
3. Tomatoes                            3
4. Turmeric                            1 tsp
5. Chilly powder                    3 tsp
6. Curry masala                     1 tsp
7. Castor oil                           1 tsp
8. Salt                                    2 tsp
9. Water                              5 cups

FOR MASALA POWDER:-

1. Coriander  seeds                1 tbsp
2. Fennel seeds                      1 tbsp
3. Cinnamon                          1"
4. Cloves                                5
5. Roasted gram                     3 tbsp

FOR GRINDING:-

1. Garlic                                 10 
2. Ginger                                2"

FOR SEASONING:-

1. Oil                                      5 tbsp
2. Mustard seeds                    1 tsp
3. Urad dhal                           1 tsp
4. Bengal gram dhal              2 tsp
5. Curry leaves                      handful
6. Coriander leaves               handful

METHOD:-

• Wash the meat for 3 times, discard the small bones.
• Cut onion, tomato, coriander leaves, grind ginger-garlic to a paste. 
• Dry fry the masala ingredients and powder.
• Cook the meat adding 5 cups of water, castor oil, turmeric, salt, for 3 whistles.
• Wait until the pressure settles down. Transfer to another container.
• Heat  2 tbsp of oil in the same pan, add onion and fry for a minute.
• Add ginger-garlic paste and fry, add tomato and fry for a few seconds.
• Add chilly powder, curry masala, and powder masala and fry.
• Add the cooked meat, cook again for 2 whistles.
• Heat oil in a seasoning pan, add mustard seeds and splutter, add urad, Bengal gram dal, and curry leaves, fry and add to the gravy. Garnish with coriander leaves.
• Serve with rice, chapati, and ragi mudde.