Quick Mutton with Beans and Sorrel


For the weekday rush when you want to pack a lunch box that is yummy but absolutely not fussy.

Rub salt, turmeric, red chilly powder and some ginger garlic paste on mutton and pressure cook. Do not add any water. Pressure cook is on high till you get one whistle. Then let it simmer for 10 mins.

Open and add beans and any greens. I used Chukka (Sorrel) leaves as these are super easy to clean. Pressure cook on high for one whistle. Simmer for 10 mins and then open once the pressure has dissipated.

Garnish with coriander leaves.

Goes really well with rice.

Methi Mooli Mutton

If we cook everything together the greens will overcook. So we first cook the mutton. Heat oil, color it with turmeric ad then saute some onions in it. Add the meat, brown it. Fry some ginger garlic paste in the oil once the mutton has taken some color. Add chopped tomatoes and tomato puree. Add chilly powder and coriander powder. Season with salt. Pressure cook for 2-3 whistles.

Open and add a chopped up radish and methi. If your radish came with its stems and leaves. Add them as well. Since I wanted to thicken the sauce, added a boiled and chopped potato. Pressure cook for a whistle and when you open it up, add some coriander powder and garam masala powder.

Its a simple dish, which can be eaten as one pot meal or with roti’s.


Its NOT Dalcha.


First dry roast and grind up some coconut, dry red chilly, coriander seeds, curry leaves, cumin and fennel seeds. Soak some mung daal and masoor daal for 15-20 minutes. You can use other pulses but they may need to be soaked overnight.


To make the meat tender, rub into it some turmeric, salt and ginger garlic paste and pressure cook. When meat is tender add everything i.e chopped bottle gourd, pulses and the masala. Then pressure cook again for a whistle or two. You may need to add water before pressure cooking as these are mostly dry ingredients and bottle gourd is very stingy with releasing its water content.

Garnish with fresh coriander.

Roasted Bones & Vegetables


I love cooking with bones. They bring in a huge flavor boost to any dish and are really low in calories…I mean you can’t really eat the bones. Its just the flavor which escapes from them as they cook, which we are interested in.

In this particular recipe choose bones that have no meat and most importantly very lite tendon or sinew. This is because we will not be cooking the bones under high pressure nor will be subject them to hours and hours of cooking. The sinew will remain tough. One option is to pressure cook the bones before using them but that will not let the flavor develop to their maximum potential.

Coming to the recipe, its fairly simple as is everything I prepare.

Melt butter and add some oil to it. Add the washed bones and roast them for a couple of minutes. Once they have all reached a good temperature add turmeric powder, coriander powder and ginger garlic paste. Keep roasting them for some more time. Once the raw smell of the ginger garlic paste has gone, add red chilly powder and chopped carrots.

Cook covered on low to medium heat for some 10-20 minutes. Now add okra and some more coriander powder. Cook for another 15 minutes with the lid on and heat on medium. Open and add salt and some freshly ground pepper. Some red capsicum will give it a nice crunch and color.

Cook for another 15 mins on low. Wait for all the moisture to settle at the base of the pan. Go uncovered on high heat and dry it up.

Enjoy the marrow from the bones and the superb flavors captured in the okra and the sweet carrots.


Medieval Roasted Meat


This is NOT something you want to eat with finesse and elegance in elite company. This is meat that needs both your hands and a willingness to get some on your face as well.

Take a lamb or goat backstrap and cut thru to expose the bones. But don’t make it into small pieces. We want it whole. Now rub some turmeric, red chilly powder, ginger garlic paste and oil. Add any seasoning you want. I added a little thyme but you can add anything you want.

Heat a thick bottomed pan which has a heavy lid as well. Place the meat and let it sit covered on high heat for a 5-10 mins. When its charred on the base flip it over and repeat. Its best if you have a glass lid.

Now reduce the heat and let it cook covered. Once the meat starts to dry up and smoke add some capsicum and continue the same. Once they have also dried up add an onion. Once that has dried add tomatoes. By now some 90 mins would have elapsed and the meat would have also fully cooked thru.

In fact even my young daughter with a shaky tooth had no issues digging into it.

Enjoy it while watching some medieval show like Game of Thrones for added effect.


Lamb Kidney Fry


Lamb Kidneys are really tasty but overcooked they become like old leather. They also have a strong flavor profile. So anything you add in the dish must be able to complement it. That ingredient for me is Coriander Powder.

Saute a red onion with green chilies. I used a couple of extra chilies because these did not pack a lot of heat.

Once the onions have turned translucent add the kidney pieces. Saute till it turns white on the inside and then add turmeric powder and coriander powder. Mix well and then add a chopped capsicum. This capsicum will protect the kidney from overcooking. Now reduce the heat and cook covered for 8 mins.

Enjoy a colorful keto lunch.

Steamed Fenugreek and Minced Meat

This is a very simple and extremely low-carb dish.

Steam the fenugreek leaves for about 5-6 mins. If you don’t like these replace with any other leafy vegetable.

Melt butter in some oil.

Add minced meat. The meat will start leaving a lot of water.
Make a dam with the meat and let the water collect at the base.

Keep cooking till the water reduces to less than a few teaspoons. This butter and meat juice solution is becoming an amazing ghee like liquid.

Mix the meat into this and sprinkle salt, paprika and oregano. You might want to use a little more paprika that you think normal.

The meat will cook really fast. Keep a close watch on it.

Layer the leaves and top it with the meat.
Use any sauce or condiment you like.
I used American Mustard but Mayonnaise will be a better choice.

The total carbs in this dish will be less than 5 or 6 grams.