Quick Mutton with Beans and Sorrel

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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.

Sorrel and Chicken

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Its a very simple recipe with very little effort.

Melt butter in an pressure pan and once its starts frothing add chicken pieces. Cook on the same medium heat till its browned all over. Remove and keep aside.

In the same pan add a chopped onion and a couple of bunches of chopped sorrel leaves. Use the rapidly releasing moisture to deglaze the pan. Add a little salt.

Once they have wilted add the chicken and close the pan. Do not put the weight.

Keep on high heat till steam appears and then lower the the heat and let it simmer for 10-15 mins. Open and if needed reduce the sauce. But its optional. If you want a five star look, strain the sauce and puree it up.

Enjoy a healthy chukka chicken.

Fish baked in Sorrel Sauce

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Sorrel leaves are called as Chukke Ki Bhaji in Hindi and usually cooked with meat. They have a lovely tangy flavor profile.

Heat a little oil and wilt the sorrel leaves. Add tomatoes and some salt. Cook till the tomatoes are softened.

Puree these with a couple of green chilies and garlic.

Lay the Pomfret in a baking dish. Pour the puree. Shake it little to remove air bubbles.

Bake for 30 mins at 170.

Enjoy the soft fish with the tangy kick from the leaves.