To make the gravy,
heat 2 tbsps oil in a non-stick pan, add half the onions, 1 tsp garlic paste, 1 tsp ginger paste, mix and saute till fragrant.
Add 1 tsp coriander
powder, ½ tsp cumin powder, tomatoes and tomato puree and mix it well. Cook for 5-6 minutes. Add 2 tsps coriander leaves, 2 tsps mint leaves, vinegar and sugar and mix well.
Take potatoes in a
bowl, add green peas, remaining onions, remaining ginger paste, remaining garlic paste, garam masala powder, remaining coriander powder, salt, red chilli powder, pav bhaji masala and remaining coriander leaves and remaining mint leaves and mix well.
Trim the edges the
bread slices, cut into small pieces, soak in water, squeeze out excess water by pressing between your palms and add to the mashed potato mixture and mix well.
Take cornflour in
another bowl. Divide potato mixture into equal portions and shape them into cutlets.
Heat sufficient oil in
another non-stick pan. Roll the cutlets in cornflour and shallow-fry, turning sides, till evenly cooked all around.
Add these cutlets to
the gravy, mix gently and cook for a couple of minutes.
Transfer into a serving
bowl, garnish it with yellow and green capsicum strips. Drizzle a little yogurt over them and place a mint sprig on top and serve.
Make some incisions
on the chicken drumsticks and put them in a bowl. Add 2 tbsps red chilli paste, 1 tbsp browned onion paste, salt, black pepper powder, ginger paste, garlic paste, coriander powder, cumin powder, 1½ tbsp oil and lemon juice and mix till all the drumsticks are well coated. Keep the bowl in the refrigerator to marinate for 2 hours.
Heat remaining oil in
a deep non-stick pan, add remaining browned onion paste and remaining red chilli paste and saute till fragrant.
Add the marinated
chicken drumsticks and a little water and mix well. Cover and cook till the gravy becomes thick, and the chicken is cooked.
Add some coriander
leaves and turn off the gas.
Heat sufficient oil in
in a bowl and roll chicken drumsticks in it till they are well coated.
Take eggs in another bowl, add a little salt and whisk well. Dip the chicken drumsticks in whisked egg and deep fry till golden. Drain on absorbent paper.
Take mutton keema
in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
Heat some ghee in a
non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
Put black pepper
powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
Divide the mutton
keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
Take out the muslin
cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
Transfer into a
serving bowl, garnish with coriander leaves and red chilli powder and serve hot.
Heat coconut oil in a
deep non-stick pan and add green cardamom, cloves, black pepper corns, star anise, cinnamon, bay leaf, fennel seeds, onions, ginger, garlic, green chillies, curry leaves and salt and saute till fragrant.
Add carrot and
chicken pieces and mix. Add water and thin extract of coconut milk and cook it for 10 to 12 minutes.
Once the chicken is
cooked, add potato cubes and mix.
Mix together thick
coconut milk, garam masala powder, cumin powder, salt and dried fenugreek leaves, add to the pan and mix well.
Add coconut cream
and mix well. Transfer into a serving bowl and serve hot with appams.