Kolhapuri Mutton & Chicken with vegetables and honey

6 teaspoon ( 30 g ) ginger paste
6 teaspoon ( 30 g ) garlic paste
2 teaspoon ( 10 ml ) oil
1 teaspoon ( 5g ) turmeric powder
Salt to taste

2 ( 100 g ) onions, chopped
3/4 cup ( 80 g ) grated coconut
2 tablespoon ( 30 ml ) oil
1 tablespoon (15 g ) coriander seeds
1 teaspoon ( 5g ) cumin seeds
1 1/2 teaspoon ( 7g ) sesame seeds
1 1/2 teaspoon ( 7g ) poppy seeds
8 dried chillies , slit and deseeded
4 cloves

1/4 cup water

3 ( 120 g ) onions, chopped fine
3 tablespoon ( 45 ml ) oil
2 1/4 cup water

Mix all the marinade ingredients and evenly rub the meat with the mixture. Reserve in refrigerate for four hours.

Heat oil in a frying pan , add coriander seeds, cumin seeds , sesame seeds, poppy seeds, red chillies and cloves. Stir over medium heat until the seeds begin to crackle. Add the onions and coconut and saute until the onions are translucent and glossy. Grind to a paste with 1/4 of water. Keep aside.

Heat oil in a pan and fry the onions over medium heat until golden. Add marinated meat and stir - fry until oil floats on top.

Add 2 tablespoons water and stir - fry until oil floats on top again. Repeat the process until the meat is three - fourth cooked.

Add Kolhapuri masala paste. Stir -fry until the oil floats on top. Add two cups of water , adjust salt and bring to a boil. Lower the heat , cover and simmer, stirring occasionally, until the meat is cooked.

Remove the meat and keep aside. Pass the gravy through a fine mesh soup strainer into a separate saucepan. Return the gravy to heat, add the meat and simmer until the gravy is thick.

Remove to a bowl and serve with steamed rice or an Indian bread of your choice.

250 g boneless chicken , boiled and sliced
1 egg
2 tablespoon cornflour
Salt to taste
Oil for frying
20 g onion , sliced
20 g ginger - garlic paste
30 g green peas , boiled
20 g French beans , julienned and boiled
100 ml chicken stock
1 teaspoon honey
2 teaspoon soy sauce

2 teaspoon green chilli sauce
10 g spring onion , chopped

Beat the egg , corn flour and salt together and coat the chicken slices with it. Heat oil and deep fry the chicken till golden brown. Keep aside.

Heat oil in a pan and fry the onion till light brown. Add ginger - garlic paste and stir - fry for two minutes.

Add green peas, French beans and chicken pieces and stir - fry for two more minutes.

Add the chicken stock, honey, soy sauce , green chilli sauce and salt to taste. Cook over low flame till done. Serve garnished with spring onions.