JhatPat Salad

Ingredients

1. Cucumber 1 no
2. Carrot 1 no
3. White vinegar 10 ml
4. Powdered sugar 2 tbs
5. Lime 1 no
6. Citric acid  4 to 5 granules
7. Ginger cut in julian (optimal)
8. Salt to taste

Procedure

1. Peal cucumber and carrot
2. Cut them in thin slices 
3. Cut these slices into small pieces of about 1 -1 1/2 inch in length
4. Put them in a bowl and add the powdered sugar, vinegar, and citric acid
5. Add salt to taste
6. Add a few julian cut ginger to give a tangy taste (optional)
7. Squeeze as much lime as to suit your taste
8. Cover the bowl with air tight plastic foil and refrigerate
9. Serve with dinner as salad

Note: Vary the ratio of carrot and cucumber to suit your requirememt

Mutton Curry

Ingredients

1. Mutton cut in cubes 500 gms
2. Onions 2 nos
3. Garlic cloves 6 nos
4. Ginger small piece
5. Dried red chilies 4 nos
6. Coriander seeds 2tbs
7. Cumin seeds 1 1/2 tsp
8. poppy seeds 1 1/2 tsps
9. Desiccated coconut 4 tbs
10. Turmeric powder 1/2 tsp
11. Curry powder 2tsp
12. Tomato puree 75 ml
13. Potatoes 2 nos
14. Oil 60 ml
15. Curry leaves 6 - 8 nos
16. Salt to taste
17. Water as needed

Procedure

1. Grind items from 3 to 9  and keep aside
2. Heat oil in a pan
3. Fry the ground masala well, adding little water to prevent burning
4. Add the  tomato puree and blend well
5. Add the mutton cubes and fry till the water from the mutton dries up
6. Add turmeric, curry leaves, salt and blend for 2 minutes
7. Add one cup of hot water, bring to a boil. Cover and simmer for 10 minutes
8. Peal and chop the  potatoes in 4 pieces each.
9. Add potatoes and more hot water. Cook till meat is tender
10. Serve with white rice, kachumbar (sliced onion and tomatoes in vinegar)

Note: Serve for dinner