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Mutton Keema Samosa
1. Prepare a soft dough with flour, salt, sugar, oil and water. Knead it well and keep it in a bowl
2. covered with dry cloth.
3. For the filling, heat oil in a kadai, add cumin seeds, chopped garlic and green chillies and let it crackle.
4. Add the chopped onions and cook it till it’s golden brown.
5. Add ginger garlic paste and cook it for a few seconds.
6. Add the dry powders and cook them for a few seconds.
7. Add the minced mutton and mix it well till it is completely coated with the masala.
8. The mutton will ooze out some water, let it cook in it.
9. Add the seasoning, and cook the mutton dry. Check the taste.
10. Finally Add Chopped Coriander and mix it in.
11. Take the dough, dust it with flour and roll it out into a thin sheet and cut it into 6 inch rectangles.
12. Add the mutton mixture on one side of the sheet, apply maida batter on all the sides and fold it into triangles. Repeat the same step for every sheet.
13. Heat oil in a kadai, deep fry the samosas on a medium flame till they are golden brown and crispy. Take the samosas out using a perforated spoon, draining the excess oil.
14. Transfer it to a plate. Serve it hot along with ketchup or mint chutney.

Sheer Khurma
1. Soak the nuts in hot water for 10 mins. Soak the raisins and dates, too.
2. Strain the nuts and cut them into slices. Let the cuddappah almonds be whole. Cut the dates into strips.
3. Heat 2 tbsp of ghee in a pan and fry the nuts and dry fruits on a low flame until aromatic but not browned or bitter. Add the raisins and dates at the end.
4. Strain the nuts and 1 tbsp of ghee to the pan, add and fry the fine semiyan until aromatic and light golden but not dark on a low flame.
5. In a pot, boil and then simmer the milk for about 10-15 mins.
6. Add the dry fruits and nuts, saffron, rose water, cardamom powder and continue simmer for a further 10-12 mins until the milk thickens further to ¾ th the initial level.
7. Add the fried semiyan and the ghee in the pan and cook until it turns tender and thick in consistency.
8. Finish with condensed milk, simmer for a further 5 mins until thick.

Nombu Kanji
1. Soak the basmati rice and moong dal together for 20 minutes. After it soaks, lightly break the rice grains by crushing them with your fingers.
2. Heat oil and ghee in a pressure cooker and all the whole spices. Add onion and saute until it turns translucent.
3. Add the green chilli and minced mutton. Saute for 2 minutes on high heat.
4. Add the ginger garlic paste, chopped tomatoes, mint and coriander leaves. Saute for 2 minutes.
5. Add the soaked rice and dal. Saute for 1 minute, then add the water. Cover and pressure cook for 5 whistles.
6. Once the steam settles, open the lid and add salt and coconut milk. Mix well and serve hot.

Chicken & Cheese Kebab
1. To a blender, add all the ingredients and pulse them until combined and becomes a smooth mixture.
2. Transfer it to a bowl, add besan flour and mix till combined.
3. To a bowl add eggs, add maida to it and whisk till combined
4. Add Breadcrumbs to another bowl
5. Oil your palms, take a portion of the chicken mixture, stuff it with a cheese dies and shape it into a cylinder
6. Coat it in the egg mixture and then in the bread crumbs.
7. Repeat the same till all the mixture is used up
8. Heat oil in a kadai
9. Deep fry the kebabs on a medium flame till golden brown and crispy
10. Serve it hot with a dip of your choice

Haleem
1. To a pressure cooker, add the broken wheat, barley and the lentils. Pressure cook on high heat for 1 whistle, then cook on low heat for a further 35 minutes.
2. Grind into a smooth paste after it cools down.
3. Marinate the mutton with all the other ingredients for 1 hour.
4. Heat ghee in a pressure cooker and add all the whole spices. Saute for a few seconds to release its aroma. Add the onion and green chillies. Fry until golden brown.
5. Add the marinated mutton and saute on high heat for 4 minutes.
6. Add the dried rose petals and water. Cover and pressure cook for 50 minutes, reducing the heat after the first whistle.
7. Once the steam settles, open the cooker and remove some of the fat and set aside. Remove the large bones from the meat. Shred the meat.
8. In a large pot or in the same cooker, heat the mutton along with the cooked wheat & lentil mixture. Add the mint and coriander leaves.
9. Mash it with a masher/wooden spoon and cook on low heat for at least 20 minutes. Adjust the consistency with hot water if required.
10. Serve hot topped with fried onion, mint leaves, lemon wedge and fried cashews. Spoon some of the previously reserved fat on top.

Chapters:
00:00 - 00:17 - Intro
00:18 - 03:30 - Mutton Keema Samosa
03:31 - 05:42 - Sheer Khurma
05:43 - 08:04 - Nombu Kanji
08:05 - 10:22 - Chicken & Cheese Kebab
10:23 - 14:11 - Haleem
14:12 - 14:27 - Outro

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