A delicious dinner might help chase away the Wednesday blues. We often become tired of boring food and want for non-vegetarian meals. Occasionally, the flavorful blast of Indian spices is all we require to brighten our day. A plate of perfectly cooked mutton is always in style. Mutton is typically the highlight of the meal, especially when it comes to a delicious dinner platter. Imagine being served a platter of Achari Mutton Chops after a difficult day. Even non-vegetarian fans get excited about the prospect of mutton and eagerly anticipate indulging in it. As the workday draws to an end, here’s a quick and enjoyable recipe for Achari Mutton Chops.

Ingredients:

¼ cup masala pickle (achar)

8–10 lamb chops

¾ cup yoghurt with a whisk.

Two tsp of red curry powder

Twistfuls of coriander powder

½ teaspoon powdered turmeric

Add salt to taste.

Three tablespoons of mustard oil

One teaspoon of panch phoran

two medium onions, finely sliced

1/4 tablespoon of ginger-garlic paste

two medium-sized tomatoes, chopped

Three tablespoons of oil

Slit 6-8 Bhavnagri green chillies, but do not cut all the way through.

Chop 2 tablespoons of fresh coriander leaves

Method:

Combine the mutton chops, yogurt, pickle masala, turmeric powder, red chili powder, coriander powder, and salt in a bowl. Heat the mustard oil in a pan and let it to smoke. Onions and panch phoron should then be added and sautéed till golden brown. Next, add the tomatoes and ginger-garlic paste, and sauté everything together until the tomatoes are soft. After that, add the mutton mixture and cook for three to four minutes over high heat. After that, turn down the heat, pour in 1.5 cups of water, and cook for another 40 to 45 minutes. Add the bhavnagri green chiles to hot oil in a separate pan and mix it with the mutton mixture. Transfer to a serving bowl and sprinkle with coriander leaves. Add a lemon wedge as a garnish and coriander sprig.

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Cravings for evening snacks are real. We find it difficult to go outside and enjoy a dish of samosa chaat, pani puri, or vada pao during this summer because of the heat waves. Not even an evening out for pizza and burgers with pals will do for us. We are finding it difficult to eat sensibly throughout the summer, to stay hydrated, and to sate our cravings. It’s important to balance evening snack desires with delicious and healthful foods. Pasta is an excellent means of satisfying our taste buds and satisfying our cravings at the same time. Pasta with cashew pesto is a delicious and nutritious meal that is enhanced by the cashew’s rich flavour to the serving. This is a really simple and enjoyable method to make this dish at home and enjoy it with family and friends.

Components:

10–15 cashews

1/4 cup of newly harvested basil

Eight to ten black peppercorns

Ten to fifteen garlic cloves

1/2 tsp powdered parmesan cheese

½ cup plus two tablespoons of extra virgin olive oil

One tablespoon of finely chopped garlic

Quartered button mushrooms (4-5)

Half a cup of cooked corn kernels

6-7 cherry tomatoes, cut in half

Add salt to taste.

Boil two cups of penne pasta.

sprinkling with grated Parmesan cheese

A fresh leaf of basil as a garnish

Method:

Grind cashew nuts, garlic, black peppercorns, basil leaves, parmesan cheese powder, and ½ cup extra virgin olive oil in a jar grinder until a coarse paste forms. Heat the olive oil in a nonstick pan, then add the garlic and butter mushrooms and sauté for a while. Next, combine the made pesto with salt, cherry tomatoes and corn kernels. When the spaghetti is added, thoroughly toss everything. Transfer the meal to a pasta plate and cover with parmesan Parmesan. Serve hot and garnish with a sprig of basil.

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