HOT AND CRISP MUTTON

INGREDIENTS

Boneless Mutton-500 gms
Ginger garlic paste-1-1/2 tsp
Freshly ground black pepper-3 tbsp
Potatoes-3
Capsicum-1
Onion big-1
Soya sauce-2 tbsp
Corn flour-3 or 4 tbsp
Oil
Salt- to taste
Coriander leaves-few

METHOD

1. Cut mutton into small pieces or into long strips.
2. Slice potatoes, capsicum and onions into juliennes.
3. Pressure cook the mutton till tender with ginger garlic paste and half the quantity of ground pepper. Adjust salt to taste.
4. Fry the potato slices till done.
5. Once the mutton is thoroughly cool, mix in corn flour.
6. Heat oil, fry the mutton pieces and keep aside.
7. In a pan heat 2 tbsp of oil, sauté onions for a minute or two ,add the remaining pepper powder, soya sauce, fried mutton, potato, sauté for two mintues.
8. Lastly, add capsicum sauté for 2 or 3 minutes, remove from fire, garnish with coriander leaves.

GARLIC PEPPER CHICKEN FRY

INGREDIENTS

Chicken-1 kg
Vinegar-2 tbsp
Ginger garlic paste-1 tsp
Freshly grounded pepper-2 tsp
Onion-3
Garlic cloves-10
Green chillies- 3
Salt-to taste
Coriander leaves-few
Oil

METHOD

1. Marinate chicken with ginger garlic paste, vinegar, ground pepper and salt.
2. Slice the onions; finely chop garlic and green chillies.
3. Heat oil, add garlic and green chillies, sauté until you get its aroma then add onions, fry till brown. Remove and keep aside.
4. In the same oil, add the marinated chicken. Sauté until the colour of the chicken turns brown and tender. Be careful not to burn the chicken.
5. Now, add the fried onions, garlic and green chillies. Sauté it till the masala blends together.
6. Garnish with coriander leaves and serve hot.