Serving Suggestion

• Egg masala can be served with rice, chapati, appam, idiyappam and puttu.

• Mix all the ingredients (except bread and oil) together in a bowl.
• Layer bread quarters with the egg-cheese mixture and keep aside.
• Heat oil in a frying pan, carefully slide in the layered bread quarters (mixture side down) into the hot oil. Fry for 2-3 minutes, then turn over to other side. Fry until golden brown on either side.
• Drain excess oil on absorbent paper and serve piping hot, on a bed of cabbage leaves and accompanied by tomato ketchup.

• If you do not have store bought fried Onions then follow these instructions to make them at home.
• For Crisp Fried Onions - Finely slice the onions and heat the oil. Just before frying the onions sprinkle 1 tsp of cornflour on the sliced onions and very quickly put them in oil for frying on medium flame. Keep turning them and make sure they do not get dark brown.
• Once they reach the golden brown color, take them out with a slotted spoon and spread them on a plate to dry and get crisp. Do not take them out a paper towel or they will get soggy. Also keep the color of the fried onions 1 shade lighter as they get dark once crisp.
• In a big bowl mix together beaten curd, coriander powder, red chilly powder, kashmiri red chilly powder, red chilly powder, garlic - ginger paste and 1/2 cup fried onions.
• Now add the mutton pieces and mix well so that all the mutton pieces are coated well with the marinade. Cover the bowl and let it marinate in the fridge for couple of hours. If short of time then even 1/2 - 1 hour is good enough.
• Befor starting to cook, bring the marinated mutton to room temperature and add the salt.
• Now take a heavy bottom kadai / pan and heat the ghee / oil in it. Add all the whole spices - Bay Leaf, Black Cardamom, Green Cardamom, Cloves and Cinnamom Stick.
• When the whole spices begin to sputter add the marinated mutton and let the mutton fry on high flame till all the moisture is evaporated and all the pieces are evenly browned. This usually takes 10 minutes. Getting the perfect brown color is very important. So fry accordingly.
• Lower the flame and add the water. Cover the pan / kadai and let the mutton cook for 40 - 45 minutes
• Now add the remaining fried onions and kewra drops and mix well.
• Cover the pan and further cook for 20 - 30 minutes or till the mutton is soft and fork tender.
• In between check for the consistency of the gravy and add water accordingly.
• Garnish with ginger juliennes.
• Serve hot with Naan / Tandoori Roti / Roomali Roti.

• In a bowl marinate - mutton pieces, curd, salt. Mix well and keep it aside for 3 - 4 hours.
• Heat ghee or oil in a heavy bottom pan. Add tej patta and all the whole spices.
• After 30 seconds add the chopped onions. Fry the onions till they nice dark brown color.
• Add the ginger garlic and chilli paste and further cook till all the raw smell disappers.
• Add all dry spices - Red Chilly Powder, Coriander Powder, Turmeric Powder, Cumin Powder and salt. Mix well. Make sure the masala does not burn.
• If you feel the masala is burning add 1 tblsp of water and cook till water evaporates.
• Now add the keema mixture and cook / bhuno it for 10 minutes till the keema is done and it gets brown color.
• Now add the marinated mutton and again start the bhuno process. Keep stiring the mutton and cook till mutton gets cooked completely
• and a thick gravy consistency is reached.
• The color of the gravy should turn dark brown from all the sauteing /bhuno process. Mutton rahra tastes best when cooked in mustard oil without the use of water.
• Now add the slit green chillies and crushed kasori methi.
• Dish out the mutton in a bowl and garnish with chopped green coriander and ginger juliennes.
• Serve with Naan, Tandoori Roti or Phulka.

• Cut jackfruit l into small pieces. 
• Grind ginger and garlic buds. 
• Finely chop green chillies and onions. 
• Mix jackfruit, ginger, garlic paste, curd, salt and vinegar and leave it for 2 hours. 
• Then cook in a pressure cooker and then grind. 
• Heat 1 tbsp oil in a pan and fry onion. 
• Then add jackfruit mixture and mix green chilies also. 
• Now make tikkis of the above mixture. 
• Heat oil in a pan and deep fry all tikkis. 
• Serve them hot.