I have always liked Goan flavours. The spices used are unique with coriander being the main spice which differentiates the dish from other cuisines. Came across this recipe on this blog and decided to try it. I have made my own variations to the dish and it was yummy. 
A very good side dish for lunch/dinner.

Here is my take on this Goan dish

Method

1. Make a marinade of 1 small onion, 2 inch ginger, 4-5 garlic pods, 3 green chillies, juice of 1 lemon and salt. 
2. Marinate 500 gms of chicken(I used chicken with bone) in this marinade for atleast 1 hour.
3. Make a spice powder by dry roasting 1 tsp cumin seeds, 2 tsp coriander seeds, 1 inch cinnamon, 3-4 cardamoms, 4 cloves, 4 dry red chillies on a hot tawa till they leave out an aroma. Cool the spices and then pound them or grind them to a fine powder. Keep aside
4. Take a non stick pan and add 2 tbsp ghee. Fry the marinated chicken till golden brown and almost 80% cooked. See to it that the heat if maintained at all times and all the chicken pieces are fried well.
5. Cut 2 onions into cubes and separate the florets and add to the chicken
6. Add the spice powder to the chicken. Add 1 tbsp of tomato puree and mix well. Add ghee if needed.
7. Add 1 tsp of sugar and adjust the salt. Add 1 tsp of vinegar to add some acidity to the dish.
8. Mix well, garnish with chopped coriander and serve hot. This goes well with chapatis as well as a side dish.

Vahrehvah.com is one of my favorite recipe sites. The videos are pretty good and every dish I have cooked from this site has turned out to be good.
Today I was in a mood to cook Mutton in a different way and went to the site. Came across this recipe and decided to make it. The output was a really spicy gravy which we all licked off from our plates.

Method

1. Wash and drain 500 gms of mutton (I used boneless but you can use mutton with bone)
2. Take 3 tsp ghee/oil  in a pressure cooker and fry the mutton in it for 5- 10 mins till it is turns brown in color.
3. Add 1/2 tsp turmeric and mix well. Add salt to taste
4. Add 3 medium sized onions diced and mix well. Add 3 medium tomatoes chopped finely and mix well.
5. Pressure cook the mutton for 3-4 whistles. 
6. In the meantime prepare the kadai masala. For this take 3-4 red chillies, 1 tsp pepper corns, 1/2 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp coriander seeds in a pan and dry roast it till a sweet smell emanates from this. Add a 1 tsp of kasoori methi and dry roast for a minute and let the mixture cool in the pan. 
7. Grind the masala with a mortar and pestle to a coarse paste.
8. When the pressure is off open the pressure cooker and add 2 tbsp dahi and 2 tsp of kadai masala. You can add more masala if you want the gravy to be spicy
9. Add 2 slit green chillies or 1 tsp red chilli powder (of course according to your taste)
10. Adjust the salt and cook till the gravy starts to boil
11. Garnish with ginger juliennes and finely chopped coriander and mint leaves
12. Serve hot with rotis.