• Mutton – 500 gms
• Onion – 250 gms
• Tomatoes – 250 gms
• Green chillies – 5 nos
• Peppercorns – 2 teaspoon
• Chilli powder – 2 teaspoon
• Coriander powder – 3 teaspoon
• Turmeric powder -½ teaspoon
• Turmeric powder -½ teaspoon

• Oil-100 ml
• Ginger – a small piece
• Garlic – 5 pieces
• Coriander leaves -½ bundle
• Tamarind – 5 gms
• Salt – to taste
• Cinnamon – 2 nos
• Saunf -½ teaspoon
• Curry leaves – 2 springs

• Chop onions, tomatoes and slit green chillies. Add oil in ‘Anantha CNB’ Pressure cooker and heat
• Put sanuf, cinnamon and curry leaves. Add chopped onions and fry until it turns golden brown
• Add crushed ginger and garlic; add chopped tomatoes and green chillies. Mix well
• Add mutton and mix well. Add chilli powder, coriander powder and turmeric powder
• Add 3 cups of water and required salt and pressure cook for 15 minutes. Remove the lid and make the gravy in dry form
• Add crushed peppercorns, chopped coriander leaves and one teaspoon of tamarind pulp
• Fry a little so it becomes dry and serve with chapati, dosa, rice or idlye

• Mutton – 250 gms
• Basmati rice – 250 gms
• Onion -150 gms
• Tomatoes -150 gms
• Green chillies – 5 nos
• Ginger and garlic paste – 3 teaspoon
• Cinnamon – 4 nos

• Cloves – 4 nos
• Bay leaves – 2 nos
• Coriander powder – 3 teaspoon
• Oil – 50 ml
• Mint leaves -1 bundle
• Curd -1 cup
• Salt – to taste

• Wash and soak mutton in the curd for an hour. Slice onion, tomatoes and green chillies
• Place Anantha CNB Pressure cooker on the stove and heat oil. Put cinnamon, cloves, bay leaf and half of the mint leaves
• Add sliced onions and saute well. Add ginger and garlic paste. Saute well
• Add tomatoes and saute again. Add mutton with the curd. Mix well. Add coriander powder and chilli powder. Mix well
• Add one glass of water and pressure cook for 15 minutes. Add one more cup of water and add washed rice
• Add salt, and the remaining mint leaves. Pressure cook again for 10 minutes. Serve hot with a piece of lemon

• Basmati rice -1 cup
• Fresh green peas -½ cup
• Water – 2 cups
• Peeled small onion -1 cup
• Peeled garlic – 6 flakes
• Salt – as required

• Pepper powder -½ cup
• Eggs – 3
• Bay leaf -1
• Cinnamon -1 inch piece
• Cloves – 3
• Cardamom – 3
• Oil – for frying

• Green chilli – 3
• Ginger -1 inch piece
• Garlic – 4 flakes
• Coriander leaves -1 small bunch
• Cashew nuts – 6
• Grated coconut -½ cup

• Break eggs, beat it with salt and pepper and prepare thin omelettes in omelette pan
• Cut the omelettes in to strips and keep aside
• Heat oil in ‘Anantha CNB’ Pressure cooker and season it with garam masala spices
• Add garlic, onion and fry until it changes colour
• And fresh peas, ground paste and stir in medium flame until raw flavour is lost
• Add washed rice, mix well, pour 2 cups of hot water, salt and close the lid
• Keep weight and reduce the flame to minimum level. Cook for 10 minutes and switch off the stove
• After opening the lid mix omelette strips and serve with mixed vegetable raitha

• Chicken – 500 gms
• Onion – 200 gms
• Tomatoes – 200 gms
• Chilli powder – 2 teaspoon
• Coriander powder – 3 teaspoon
• Turmeric powder -½ teaspoon
• Sanuf-1 teaspoon

• Cinnamon – 2 nos
• Cloves – 2 nos
• Curry leaves – 2 springs
• Curd -½ cup
• Oil-50 ml
• Salt – to taste
• Coriander leaves -½ bundle

• Heat oil in ‘Anantha CNB’ Pressure Cooker. Add saunf, cinnamon and curry leaves
• Saute with chopped onion and fry till it turns golden brown
• Add ginger garlic paste, saute well. Add chopped tomatoes and green chillies
• Add coriander powder, chilli powder, turmeric powder and curd. Mix well
• Add curd, chicken and coriander leaves and mix well
• Add salt and three cups of water. Pressure cook for 10 minutes and serve hot with rice, chapatis or pulaos