MUTTON VARATTIYATHU / Easy Kerala Mutton Roast

Ingredients : 

Mutton : 500g

Shallots : 10,chopped

Ginger : 1tsp,chopped

Green Chilli : 1, chopped

Cumin seeds / jeerakam: 1tsp

Chilli Powder  : 1/2tsp

Corriander Powder : 1 1/2tsp

Turmeric Powder : 1/2tsp

Pepper Powder : 1tsp

Curry leaves : 2springs

Coconut oil

Salt

Method

Clean and cut the mutton into small pieces and mix it with chilli powder, coriander powder, turmeric powder, salt and few curry leaves. Cook the mutton in a pressure cooker with enough water till it becomes tender. Grind the shallots, ginger and green chilli, keep aside. Pour oil in a heavy bottom kadhai and add the paste of shallots and curry leaves. Saute for 5minutes and add the cumin and pepper powder.Now transfer the cooked mutton into the kadhai and combine well. Saute  well till it becomes brown in color. Remove from fire and close the kadhai with a tight lid. Serve hot after few minutes.

Peanut Butter Cookies

Ingredients

Plain flour : 140g

Bicarbonate of soda : 1/2tsp

Salt : 1/2tsp

Butter : 114g, at room temperature
Light Brown Sugar : 165g

Egg : 1

Vanilla Essence : 1tsp

Crunchy Peanut Butter : 265g

Method

1. Sift together the flour, bicarbonate of soda and salt and set aside.

2. With an electric mixer, cream the butter and sugar until light and fluffy.

3. In another bowl, mix the egg and vanilla, hen gradually beat into the butter mixture.

4. Stir the peanut butter and blend thoroughly. Stir in the dry ingredients. Refrigerate for at-least 30minutes, or until firm.

5. Preheat the oven to 180 degrees. Grease 2 baking sheets.

6. Spoon out rounded tablespoonfuls of the dough and roll into balls.

7. Place the balls on the prepared sheets and press flat with a fork into circles about 21/2 inch diameter, making a criss cross pattern.

8. Bake until lightly colored, 12-15minutes. Transfer to a rack to cool.