Food Point

n a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sautee till golden brown.
Add turmeric powder and saute for another minute.
Add mashed ginger, garlic and green chillies and sautee for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.

Rayta is most popular  Dish  which  is  taken  with  enjoy  by  every  one  . It  is  basically known for Digestive food . How to make rayta is given bellow

1 med. cucumber
1 T finely chopped onion
1 T salt
1 ripe tomato, chopped
1 T fresh cilantro, chopped
1 c. unflavored yogurt 1 t ground cumin

Peel the cucumber and slice lengthwise. Scoop out the seeds and discard. Cut the cucumber into thin slices.

Combine the cucumber, onions, and salt in a small bowl. Mix, then let rest for approximately 5 minutes. Squeeze cucumbers to remove water, then transfer to dry bowl.

Add the tomato pieces and cilantro. Then stir in the yogurt and cumin. Turn gently with a spoon to combine. Cover and refrigerate for 1 hour before serving.

One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.

What is your level of tolerance for last minute jobs?
Now ask yourself what your level of tolerance is for last minute jobs? If it is low, then you should think about finding some recipes that absolutely minimize any last minute work. This is especially true if you are an inexperienced cook.

Some of the recipes I rely on are make-ahead, and some are just items that I can bring home from the store and put out in nice serving dishes.

Some cooks even make everything ahead. If you love stews, lasagna and casseroles, then you could do that too.

But I often prefer serving a delicious roast of lamb or beef or chicken as the special item on the menu. Luckily these dishes are ones you can put in the oven and leave to themselves while you do other things.

If you can add potatoes and vegetables to the roast while it cooks you have almost all of the advantages of make-ahead. Once you pop them in the oven beside the roast you can pretty well ignore them until they are cooked.

So I tend to focus on finding appetizers, salads, side dishes and desserts that I can make ahead, or set out straight from the store, or vegetables I can cook alongside a roast. Then I can concentrate on the last minute items like slicing a roast, making gravy, and getting things on the table.

Probably the most important category for me is appetizers. I find it too stressful to be fussing at cooking something while the doorbell is ringing. If you are hosting by yourself you may find the same.

So I try to have a repertoire of make-ahead or buy-ahead appetizer recipes that work for me. Often I serve more than one, since some of my guests like to stick to very light appetizers, and others enjoy heartier ones.