Ingredients :

Instructions :

Notes :

• 1 kg Mutton ribs/ shoulder *
• 50 gms Butter
• 1 tsp Garlic powder
• 2 tsp Paprika powder
• 1 tsp Freshly crushed Black pepper
• 1 tsp Cumin powder
• 1/4 tsp Turmeric Powder
• 2 tsp Arabic Spice powder (store bought), optional
• 1 tsp Rock salt
• 1 MAGGI Chicken cube (less salt)
• 2 tbsp warm Water
• 1 cup Water

• 1/2 cup oil 
• 2 tbsp Cashews
• 2 tsp Raisins
• 2 Onion, 1 sliced and 1 chopped
• 3 cups Sella Basmati Rice
• 2 tsp Cumin seeds
• 1 tsp Coriander Seeds
• 2-3 Bay leaves
• 2 Cinnamon sticks
• 3-4 Cardamom pods
• 4-5 Garlic, slightly pound  
• 1 tsp Whole Peppercorns
• 1 Dry Lemon
• 1 Chicken Cube
• 1/2 Capsicum, sliced
• 4 1/2 Boiling water
• 1/2 cup mutton broth 
• Salt, as required
• 3 whole Green Chillies, Large
• A pinch of Saffron strands, soaked in warm water

1. In a blender, blend all the spices, rock salt, chicken cube along with room temperature butter and warm water.
   
   
   
2. Poke the mutton ribs using fork and rub the marinade well onto the ribs.
3. In a pressure cooker, place a trivet or a stand that helps elevate the meat from the water.
4. Place the marianted meat over the trivet and pour water and allow to pressure cook for 7-10 whistles depending on how tender the meat is, allow the pressure to release naturally.
5. To make the rice, fry the sliced onions in the oil until golden and crisp, drain and set aside. 
6. To the same oil, add in your cashews and raisins, drain and set aside.
7. Now add the whole spices to the oil, along with lightly pound garlic, dry lemon, Maggi chicken cube and capsicum. Mix everything well and now add in the washed and drained rice.
   
   
   
8. Check the mutton ribs, once the pressure is released naturalluy, set aside the broth water and roast the ribs in oven at 180 Deg C for around 10 minutes, or until the skin is golden and crisp.
9. Pour water and the mutton broth water. Place lid and allow the water to evaporate.
10. Open the lid, give the rice a good mix, place whole green chillies and pour the saffron soaked water. Close the lid and allow the rice to cook well on simmer for 20-25 minutes. *
    
    
    
11. Check tenderness of the rice and transfer to a large platter and place the oven roasted mutton ribs and sprinkle the crispy Fried onion, raisins and cashews.
12. Serve Haneeth piping hot, super tender ribs with Shatta** (tomato chutney).

• You may soak the sella basmati rice, but it is not necessary .
• Rock salt is preferred to use when marinating in the spice rub, as rock salt helps to marinate the meat thoroughly, (I did not keep the marinated meat overnight or even a few hours, yet the meat was perfectly marinated)
• Do not open lid in between the cooking process, allow the heat to cook the rice really well. 
• *I used mutton racks in this, you may choose any cut that is tender. 
• Please note that different brand rice require differ amounts of water, but to stay on the safer side I take the ratio 1: 1 1/2 ratio for rice and water respectively and add an extra 1/2 cup water, and the additional broth water makes it perfect.
• You may smoke the rice by adding a hot piece of charcoal and pouring oil over it in a small disposable aluminum/ steel container and closing the lid. But I prefer otherwise, without doing this step, as I feel the flavors feel very artificial whenever I smoke the rice and gives me a very bad headache, so you may do it if you like smoking the rice 👍🏼

Ratatouille - A French Veggie Stew

INGREDIENTS

• 1 cup of Tomato puree/ crushed tomato (fresh/tin, tetra pack)
• Dried Oregano, to taste
• Red Chilli flakes, to taste
• Dried Basil, to taste
• 1 tsp Minced Garlic
• Salt and Pepper to taste
• Pinch of Sugar
• 4 tbsp olive oil
• 1 aubergine/eggplant
• 2 red bell pepper/ tomatoes
• 4-5 zucchini
• 2 Potatoes/ yellow bell pepper
• Salt, pepper, thyme, olive oil to drizzle

INSTRUCTIONS

1. Preheat oven to 190°C. 
2. Slice all the veggies into thin rounds using a sharp knife. Add some salt, pepper, oregano, Thyme and a drizzle of olive oil to the veggies and give it a toss.
3. To make the sauce, heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion and garlic until soft. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Add the red chili flakes. Remove from heat, then add the dried basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the veggies over the tomato sauce, alternating the colors in a consistent manner, starting from the outer edge, and ending in the middle of the pan. Season if required. Drizzle a good amount of olive oil over the veggies. 
5. Bake for 35-40 mins until the veggies have softened and completely cooked and develops a crispy effect on the edge of the veggies.
6. Serve with some crusty bread or pita bread or as a main course itself. 
7. 

• It tastes best the next day, reheat for 15 minutes or simply microwave.
• I used fresh tomatoes pureed and some tomato paste too.
• It is usually prepared with tomatoes, I used red bell pepper instead.