Shepherd’s Pie lamb and Veggies version.


Shepherd’s Pie lamb and Veggies version.                 

1 tbs olive oil

1 onion, finely chopped

1 carrot finely chopped

2 celery sticks finely chopped

500g lamb mince for Vegetarian’s substitute with Soya mince

2 tbs plain flour

500ml (2 cups) beef stock/ Veg Stock

1 dried bay leaf

1 tbs tomato paste

Salt & freshly ground black pepper

4 -6 large potatoes boiled

40g butter

125ml (1/2 cup) milk

2 tbsp melted butter

Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and

cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break

up any lumps, for 5 minutes or until lamb changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf,

and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring

Occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and


Take the boiled potato, use a potato masher or fork to mash until smooth. Add milk

and use a wooden spoon to stir until combined, taste. and season with salt and pepper.

Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown.

Choco Chip Cookies with Olive oil


2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup vegetable oil

1 cup packed brown sugar

1/2 cup white sugar


1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C).

Stir together the flour,baking soda and salt; set aside.

In a large bowl, cream together the vegetable oil, brown sugar and white

sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bone Marrow/Nalli elambu curry


Bone Marrow/Nalli elambu curry


1)   15 Mutton Nalli/Marrow

2)   1/2kg Big Onions

3)   5 tomatoes

4)   ½ cup curd

5)   1 tbsp Ginger Garlic paste

6)   ½ tsp turmeric powder

7)   1tbsp Chili powder

8)   1 tbsp Garam Masala

9)   Salt as required

10)                    ½ cup chopped coriander leaves

11)                   3 tbsp oil

12)                   1 small piece Cinnamon

13)                   5 cloves

14)                   4 cardamom/Yelakkai

15)                   2 Bay leaf


Chop the onions and tomatoes into fine pieces.

Clean the Marrow/Nalli

Take oil in a cooker , when the oil is hot add all the full garam masala in the hot oil, than add the onions and sauté till its light brown, add the ginger garlic paste, sauté for sometime, add turmeric and chilli paste  and sauté for some more time, add the meat and sauté. When all the masala and meat have blended well, add as much as water required for pressure cooking and pressure cook for 5-6 whistles and 5-10minutes on low flame.

When the pressure is released, cook with open lid, add salt to taste, chopped tomatoes, garam masala powder, chopped coriander leaves, curd and cook on medium flame  till the oil leaves the side.

Enjoy this gravy with ghee rice, plain steamed rice, roti or paratha.