Special Recipes

Ingredients:

Lamb Meat – 500 gms, minced

Beans – 300 to 400 gms, soaked in water overnight and pressure cooked (Preferably white beans)

Onions – 2, finely sliced

Ginger Garlic Paste – 2 tblsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 2 tsp

Oil – 1 cup

Coriander Leaves – large handful for garnish

Salt as per taste

Method:

1. Heat oil in a frying pan over medium flame.

2. Saute the onions until golden brown.

3. Add ginger garlic paste, reduce the flame and stir, sprinkling a little water.

4 Add chilli powder, turmeric powder, salt and the minced meat.

5. Stir for 7- 10 minutes.

6. Add the beans and handful of coriander leaves, with a cup of water.

7. Cook until the water evaporates and the beans are cooked.

8. Garnish with coriander leaves.

Ingredients:


1/2 kg - mutton

Ingredients;

mutton choppped – 1 kg
curd – 250 ml
onions – 1 cup, chopped
tomatoes – ½ cup, chopped
green chillies – 2 tsp, chopped
coriander leaves – 2 tbsp, chopped
red chilli powder – 3 tsp
coriander seeds – 2 tsp
cumin seeds – 1 tsp
pepper corns – 1/2 tsp
cardamoms – 3
cloves – 4
cinnamon – 2 pieces
ghee or oil – 3 tbsp
salt – to taste

Method;

INGREDIENTS :

500 gms - boneless meat/mutton pieces cut into small cubes

salt to taste

1 tbsp - turmeric powder

2 tbsp ginger garlic paste

For Dry Roast:

½ tsp fenugreek seeds(methi)
½ tsp cumin seeds(zeera)
½ tsp onion seeds( kalonji)
½ tsp coriander seeds(dhaniya)
(Or you can use 2tsp readymade dry pickle masala)

Other ingredients:

2 tbsp red chilli powder

2½ cups of sunflower oil / (dont use refined oil)

5 - 6 lemon juice

8 - garlic pods medium size

INSTRUCTIONS

1. Dry roast methi seeds, cumin seeds, onion seeds, coriander seeds for few seconds, cool them, blend them into a fine powder and put it aside.

2. Also make garlic paste and put it aside for later use.

3. Wash the boneless mutton pieces very well.Take cooking vessel, add mutton pieces,salt as per taste, turmeric powder & ginger garlic paste. Stir the mixture and roast it for about ten minutes until there is no water remaining in it. Cook the mutton till it becomes tender, if water dries up, add more water and cook till the meat is tender.

4. Take a wok, add oil generously and heat it. Add the roasted mutton into the oil and fry the mutton until the mutton turns golden reddish color.Add red chilli powder and mix well.

5. Add the blended powder of roasted methi seeds, cumin seeds, coriander seeds and onion seeds( or readymade pickle masala powder)

6. Add garlic paste into it.Add lemon extracted juice generously into the cooking mutton.

7. Mix well and cook until oil appears at the corners on sim flame.Do not overcook as the masala may stick to the base.

8. Switch off the flame.Let the pickle cool for a while.Transfer the pickle in an air tight container and store it in refrigerator.

NOTES

1.If oil appears to be less then heat oil as per your requirement and add it to the pickle.
2.Store the mutton pickle in the refrigerator.
3.The pickle can last fresh for about 20 days.
4.Be careful while the masala is getting cooked as cooking on high flame may burn the masala.

INGREDIENTS:


500 gms minced mutton
1 egg
1 Onion, finely chopped
2 tsp red chili powder
Mint - few leaves
1 tsp GaramMasala
2 cardamoms
1/2 tsp corriander powder
1 tsp Ginger garlic paste
Salt - as per taste

Ingredients:

Minced Mutton – 1/2 kg
Potatoes – 2 large boiled and mashed
Ginger Garlic Paste – 3 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Green Chillies – 4, finely chopped
Coriander Leaves – handful, chopped
Juice of 1 Lemon
Salt – 1 1/2 tsp
Breadcrumbs – 2 cups
Butter – 5 tsp

Ingredients:

Ingredients:


Water, 3 cups

INGREDIENTS :

• ½ kg minced meat
• 250 gm Tomatoes (remove skin and chop or grated)
• 1 onion (large size)
• 6 tbsp Oil
• 6 whole black pepper
• 2 Cloves
• 1 black Cardamom
• 1/4 tsp Cumin seeds
• 1 tsp Coriander powder
• 1 tsp Salt as per your taste
• ¼ tsp turmeric powder
• ¾ tsp chili powder
   lemon juice 1 tsp
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• ½ tsp Garam masala powder
   

METHOD :

• Finely chop the onion and sauté in oil until light brown.

• Add all the spices and minced meat, mix and saut.

• Cook on medium heat till water is almost dried.

• Add tomatoes and cook till they are done and water dries.

• Add 2 glasses of water cover and cook till meat is tenderized and the water dries and oil starts to leave the sides of the pan.

• Sprinkle gram masala powder. Garnish with fresh green Coriander leaves, green chilies and Ginger slices and lemon juice.

• Serve with naan or rice.

Ingredients:


Mutton - 1 1/2 kg
Oil - 5 to 6 tblsp
Garlic - 2 tsp, ground
Ginger - 2 tsp, ground
Fried Onion Paste - 5 to 6 tblesp
Basmati Rice - 6 cups
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2 

Salt - 2 tsp or as per taste
Saffron - 1/2 tsp, soaked in 1/4 cup milk
Butter- 2 tblsp
Red food colour- 1 tsp

For the Marinade:

Thick Curd - 4 cups, beaten smooth
 Tomato Puree - 1/2 cup
Green Chillies - 2 tblsp, chopped
Coriander Leaves - 2 tblsp, chopped
Salt - 3 tsp
Chilli Powder - 2 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Biryani masala- 2 tsp
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2 

Method:

1. Mix the marinade ingredients to a smooth paste.
2. Rub it over the mutton and allow it to marinate for 8-10 hours.
3. Heat oil in a pan.
4. Fry the garlic, ginger and onions till light brown.
5. Fry for 2 minutes, stirring all the time.
6. Add the tomato puree.
7. Simmer on low heat till the oil starts to float on top.
8. Transfer the paste to a large pan.
9. Add the chicken with the marinade.
10. Cover pan and cook on low heat till the chicken is tender.
11. Wash rice and soak in water for 15 to 20 minutes.
12. Cook rice with salt in plenty of water till 3/4th done.
13. Drain out the water and allow the rice to cool.
14. Place 1/3rd of the rice in a deep pan.
15. Place half the mutton over the rice.
16. Cover with another layer of rice.
17. Place the remaining mutton over it and cover with the remaining rice.
18. Cover pan with a lid and seal the edges with flour paste.
19. Cook on low heat for 45 minutes.
20. Serve hot.

Ingredients:


½ kg Minced Meat(mutton)
2 tbsps. Papaya(paste)
2 tsps. Garlic(paste)
1 tsp. Ginger(paste)
2 tbsps. Onion(paste, fried)
2 tsps. Red Chili Powder

Ingredients:

Meat- 1 kg (prefrebly, one single large piece)

Garlic cloves- 4

Chopped Onions- 1/2 kg (deep fried)

Peppercorn,kali mirch whole-  8 no's

Fennel seeds,saunf (not powdered fennel)-1/2 cup

Cloves,laung- 4

Ingredients:

Mutton - 250 gms, chopped into small pieces
Curd - 1/2 cup
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/3 tblsp
Ghee - 2 1/2 tblsp

Ingredients

    1 Kg mutton (preferably mutton with cartilage cut into small pieces)
    8 tbsp oil
    8-10 dried red chillies
    4 tbsp fried onions paste
    2 tbsp ginger paste

Ingredients:
500 gm mutton-boneless 
150 gm fat
1 Tbsp ghee

Ingredients:

1. Mutton keema 500 grams
2. Onions 3 (chopped finely)
3. Garlic 6 cloves
4. Ginger paste 1 tsp
5. Green chillies (finely chopped)
6. Tomatoes 2 (chopped finely)
8. Red chilli powder 2 tablespoon
9. Cumin Powder 1 tablespoon
10. Coriander powder 1 tablespoon
11. Bay leaf 1
12. Peppercorns 6
13. Cardamom 6

Tabak Maaz

Ingredients :

Lamb ribs - 1kg
Powdered aniseeds (saunf) - 1tsp
Dry ginger powder (shount)- 1tsp
Turmeric (haldi) - 1tsp
Powdered cinnamon - 1tsp
Cloves - 2nos
Ghee - 250gm

Ingredients:

350 gm mutton/lamb - chops-pricked
2 cups rice - washed and soaked
4 black cardamoms
1 tsp peppercorns
4 whole red chillies
6 cloves