Warli Style Mutton

Ingredients

• 1 kg mutton
• 6 green chillies
• 3 - 4 pods of garlic 
• 1 - 2 inch ginger 
• 3 - 4 onions (medium size)
• 4 - 5 teja mirch
• 4 tez pata
• 1 star anise
• 1 cinnamon stick
• 2 big elaichi
• 3 Tbsp of mustard oil
• 3 Tbsp of turmeric powder 
• 1 Tbsp of red chilli powder 
• 3 - 4 cardamoms 
• 1 Tbsp of cumin
• 5 - 6 cloves
• 2 tbsp Mutton Masala
• 2 - 3 Tbsp of coriander seeds
• Fresh coriander 
• Salt to taste
• 1 tbsp Ghee

Method

For the Marinade:

• Marinate the mutton with 1 tbsp of mustard oil, 1 tbsp of turmeric, 1 tbsp of red chilli powder and salt. Put it aside.

For Masala 1:

• Grind 3 cardamoms, 1tbsp cumin, 1 tbsp coriander, 1tbsp pepper and 5-6 cloves of garlic together.

For Masala 2:

• Grind a hand-full of coriander with 6 green chilies, 8-9 cloves of garlic, ginger, 2 tbsps of oil and salt. 

Cooking

• Heat mustard oil and ghee together. Add all khade garam masala (star anise, cinnamon, bay leaf, big elaichi)
• Add onions and fry them till nice and caramelised 
• Add masala 1 and 2 into it. 
• Add a little water. 
• Once the oil begins to separate from the masala, add mutton masala and after 2 minutes of mixing it add in the marinated mutton. 
• Saute everything together, add water to cover and salt to taste.
• Cook for around 2 hours on low flame.
• Serve garnished with fresh coriander.

Seafood Rissotto with Poached Egg

Ingredients

Parmesan chicken stock

• 1kg chicken wings
• 2 carrots, roughly chopped
• 1 brown onion, chopped
• 3 celery sticks, chopped
• 2 bay leaves
• 3-4 sprigs thyme
• 6-8 peppercorns
• Parmesan rinds
• Sea salt, to taste

Onion puree

• 20g butter
• 20ml olive oil
• 1 white onion, sliced
• 1 star anise

Risotto

• 40g butter
• 20ml olive oil
• 100g carnaroli rice
• 500-600ml chicken stock
• 2 tablespoons onion puree

Prawns

• 500 gms Prawns
• Butter 1 tbsp
• Salt
• 1 tbsp olive oil
• Pepper

Poached Eggs

• 4 eggs
• Vinegar

Method

• For stock, place chicken wings, carrots, onion, celery, bay leaves, thyme and peppercorns in a stock pot and fill with enough cold water to cover. Bring to the boil, reduce heat and simmer for 30-40 minutes. Remove from heat and allow to steep. Pour stock through a fine chinois removing any solids and skim off any fat.
• Pour 2 litres of stock into a clean saucepan and add parmesan rinds and culatello off cuts. Bring to the boil, reduce heat and simmer for 10-15 minutes. Taste and season with salt.
• For onion puree, melt butter with oil in a large frying pan, add onions and star anise and cook, covered over a medium heat for 5-10 minutes until soft. Remove lid and cook for 20-30 minutes until golden and deeply caramelised. Remove star anise, puree onions until smooth, sieve.
• For risotto, melt 20g butter and olive oil in a frying pan over a high heat, add rice and cook for 10-12 minutes, shaking pan occasionally. Begin adding hot stock a ladleful at a time, shaking between each addition. Continue to add stock until rice is tender. Remove from heat and rest for 5 minutes. Return to heat and stir through remaining 20g butter and onion puree. Taste and season with salt.
• For Prawns Saute Prawns in a mix of olive oil and butter for 4 minutes and season it with salt and pepper.
• For poached eggs, bring water to boil and add white wine vinegar. Remove from heat. Crack an egg in a bowl and turn it in water and start swirling around. Put back on heat for 3 minutes. Your egg is poached. 
• To serve, Spoon risotto onto the serving plate and spread out by knocking on the base of the plate. Place an egg on top of risotto. Place prawns around.

Pad Thai

Ingredients

• ⅓ cup fish sauce
• ½ cup palm sugar
• ½ cup tamarind juice concentrate
• 4 cloves garlic, minced
• 4 ounces dried rice stick noodles
• 6 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• cup red onion, thinly sliced
• 1 ½ cups thinly sliced chicken,shrimp, or tofu
• 1 egg
• 1 cup carrots, match sticks
• cup green onion cut diagonal in ½ inch segments
• 1 cup mung bean sprouts
• cup cilantro
• cup toasted peanuts chopped
• Lime wedge

Method

• To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
• Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
• Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken,  tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes.
•  Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. 
• If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!