Rajma or Kidney Bean Curry

Ingredients:
2 cups kidney bean, soak in water overnight
1 tsp cooking oil
Desi Ghee 2 tbsp
1 large Onion chopped, 2 medium onion quartered
1 large Tomato chopped, 1 Tomato quartered
3-4 garlic chopped, 4-5 garlic whole
1 inch ginger chopped finely, 1 inch cut into large pieces
1 small bunch Green coriander chopped
1 tsp haldi or turmeric powder
1 tsp Garam Masala powder
300 ml water
Salt to taste

Instructions:
In a pressure cooker, add 300ml water, ½ tsp haldi, little salt and the soaked beans.
Add the quartered tomatoes and onion, add the whole garlic and roughly cut ginger
Make sure to have at least 1 inch water above all the content, pour the 1 tsp cooking oil
Put the lid on and cook for at least 5 to 6 whistle
Release the steam carefully, open the lid and check the beans, they should be cooked by now.
Mesh the cooked tomatoes, onion and garlic with the help of the back of a spoon 
Now add ghee in a Kadai and heat it
Add chopped onion, sauté for few minutes, and then add crashed garlic and ginger
Sauté for some more time, till the aroma starts coming
Pour in the chopped tomatoes and cook for sometime
Add salt and garam masala powder and cook till the tomatoes melt, add little stock from the cooked beans to prevent burning
Now add the already cooked beans and mix well
Cook for some time, with the back of a spoon mesh few beans so that it adds body to the gravy
Adjust seasoning
Garnish with chopped coriander & onion.

Prawn Kalia

Ingredients:
12 Tiger Prawns  (Large) shelled, de-veined and head removed, retain the shell at the tail
½ Cup sour Curd or Dahi
1 Tablespoon Garlic Paste
1 Teaspoon Turmeric Powder
salt to taste
1 Tablespoon Cooking oil
¼ Teaspoon Sugar
1 Tablespoon Freshly crushed Garlic
1 Medium sized Onion finely chopped
1 Tablespoon Kashmiri Chilli Powder
1 Teaspoon Garam Masala Powder
1 Teaspoon freshly chopped Coriander
1 Bay leaf, 3-4 whole green cardamom and cloves and a stick of Cinnamon 

Instructions:
Mix the Sour Curd, Garlic paste, half of Turmeric and Red Chilli Powder and little salt
Marinade the cleaned prawns in a mixing bowl for 15 minutes (not more)
Heat Oil in a Kadai or Wok
Add the whole cloves, cardamom, cinnamon and bay leaf
Add the chopped Onions and stir well, cook till golden brown
Add on the remaining Turmeric and Red Chilli Powder
Add the Garam Masala, stir well and cook for 5 minutes on high heat
Sprinkle water if necessary to prevent burning at the bottom of the Wok
Now reduce the heat and add the Prawns stirring continuously
Add the remaining marinade from the bowl by washing it down with little water
Add the freshly crushed Garlic
Add the chopped coriander and also the sugar and little salt
Cover and cook for 3 to 4 minutes on low heat
Uncover and check the seasoning, adjust salt

Mutton Curry

Ingredients:
Mutton/Lamb 500gms cut into medium pieces
½ Cup Desi Ghee (clarified butter)
2 large Onions, chopped
½ pod Garlic, crushed
1 inch Ginger, crushed
Salt to test
1 teaspoon Red Chilli Powder
1 teaspoon Kashmiri Degi Mirch
½ teaspoon Sugar
2 Green Chillies, deseeded and chopped
1 bunch Green Garlic, finely chopped
¼ Teaspoon Turmeric Powder
½ Tablespoon Cumin Powder
½ Tablespoon Coriander Powder
1 teaspoon Garam Masala
1 inch Cinnamon stick
Whole Cloves: 4
Bay Leaf: 1
2 whole Cardamom
Tomato Puree: 1 Cup
Water: 2 Cups

Instruction:
In a heavy bottom pot, heat ghee.
Add Mutton/Lamb pieces and fry till the lambs are brown. Remove the lamb and set it aside with a slotted spoon.
Add remaining Ghee in the pan and add Bayleaf, cinnamon, clove and whole cardamom
Add onions and Red chilli powder. Sauté till onions look translucent
Add garlic, ginger and chopped green chillies. Sauté about 2 minutes.
Now in a small bowl add Turmeric, Cumin, Coriander and little water and make a paste
Add the paste in the cooking pot and sauté for about 2 minutes
Add water and bring it to boil
Now reduce the heat to low and add the fried mutton pieces
Cover the pot and simmer one hour or till the mutton is almost done
Remove the cover, add the tomato puree, sugar, Garam Masala powder and Kashmiri Degi Mirchi or Red Paprika powder
add the chopped whites of green garlic and stir well
Cook uncovered over medium heat for another 5 minutes
Check the seasoning and adjust salt
Transfer to a serving bowl and garnish with the chopped greens of garlic

Serve hot with Chapatti, Roti, or any other Indian bread or even with Steamed rice