Mutton Kofta Curry…

INGREDIENTS

For Kofta :-

Mutton, boneless 1 kg.
Onions 2 nos.
Besan (roasted) 2 1/2
tbsps.
Egg 1 no.
Ginger, finely cut 2″ piece
Green chilies cut 6 nos.
Green chili chopped 11/2″piece
Red chili powder 1 tsp.
Salt To Taste
Oil for frying.

For curry :-
Onions 3 nos.
Garlic 3-5 cloves
Ginger 1 1/2″inch piece.
Haldi powder 1tsp.
Tomatoes, boiled & skinned 1 cup.
Coriander leaves 2 tsps.
Red chili powder 1 tsp.
Garam masala 1 tsp.
Salt To tast1.

METHOD

For the koftas, mince the meat with all the
other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and
keep aside.
4.For the curry, fry the onions, garlic and
ginger till golden brown.
5.Add the rest of the curry ingredients with
enough water to make a gravy.
6.Bring to a boil, add the fried koftas and
simmer for 45 mins.
7.Garnish with chopped coriander leaves
before serving.

Lagan Ka Keema…

Ingredients

•	Mutton mince (keema)	500 grams
•	Deep fried onions	1 cup
•	Yogurt,whisked	1 cup
•	Ghee	3 teaspoons
•	Caraway seeds (shahi jeera)	1 1/2 teaspoons
•	Garlic paste	2 tablespoons
•	Ginger paste	2 tablespoons
•	Salt	to taste
•	Coriander powder	4 teaspoons
•	Cumin powder	1/2 teaspoons
•	Red chilli powder	3 teaspoons
•	Poppy seeds (khuskhus/posto)	2 tablespoons
•	Charoli/chironji	2 tablespoons
•	Dry coconut (khopra),grated	4 tablespoons
•	Clove	5
•	Cinnamon	2 inch stick
•	Green cardamoms	8
•	Black cardamom	4
•	Fresh coriander leaves,chopped	4 tablespoons
•	Fresh mint leaves,chopped	4 tablespoons
•	Mint leaves,for garnish	2 sprigs
•	Saffron (kesar)	8-10 strands
•	Lemon juice	2 tablespoons
•	Coal	3 pieces
•	Oil	1 tablespoon

Method
Dry roast poppy seeds, chironji and dried coconut on medium heat till lightly browned.

Cool and grind with ¼ cup water to a smooth paste.

Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured. Cool and grind to a fine powder.

 Grind fried onions with yogurt to a paste.

Heat ghee in an aluminium lagan.

Add caraway seeds and stir.Add garlic paste and ginger paste, cover and cook for a minute.

Add keema and sauté on high heat.

Add salt and stir. Cover and cook for 5 minutes.

Add coriander powder, cumin powder and red chilli powder and mix.

Again cover and cook. Add fried onion paste to the keema and mix well.

If the mixture becomes too dry, add a little water and cook.

Keep coal pieces on a flame.

Add the poppy seed paste to the keema and mix.

Add a little water, cover and cook.

 Add coriander leaves and mint leaves and mix well.

Cover and continue to cook. Add lemon juice and stir.

Add the spice powder and mix and cook.

Keep the red hot coal pieces in a small steel bowl and keep the bowl in the centre of the keema mixture.

Drizzle a little oil over and cover the pan immediately for about 30 seconds.

Open the lid and remove the bowl.

Stir the keema well and add saffron milk and mix.

Cover and cook till the keema is completely done.

Serve hot.

Mutton Dill (Dill/Shepu/Savaa/Soa leaves with Mutton)…

Ingredients:

1/2 kg mutton (Cut in pieces)
3 onions (chopped)
4 big ripe tomatoes (chopped)
1 cup dill leaves (chopped)
2 tsp ginger-garlic paste
1 tbsp red chilli powder
1 tsp dhania powder
a pinch of turmeric
salt to taste
curry leaves
Oil as per your taste, minimum 2 tbsp

Method of Preparation:

1. In a pressure cooker, put together the washed mutton pieces, tomatoes, dill leaves, ginger-garlic paste, chilli powder, dhania powder, turmeric, salt. Mix well and add only little water.Now close the lid and pressure cook the mutton for 3-4 whistles or till well done.
2. Take a large kadai, add the oil and fry the onions till translucent, add the curry leaves.
3. Now add the cooked mutton to this and keep frying till the water reduces to your liking.I usually let it cook till it is almost dry.

Tastes very well with plain rice and chapathis.

Potato in Curd Gravy…

Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil

—
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.

Shahi Paneer…

Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2″ piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

—
Method:
Chop the paneer into 2″ fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Pitlai …

Ingredients
2 med bitter gourds (“karela”)
3/4 can chickpeas ( you can add other sambhar vegetables also).
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar
turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning

Preparation
Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until bitter gourd are tender. Add chickpeas and jaggery/sugar.
While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color.Blend in cocunut paste into the bitter gourd-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove. Pour seasoning on top.

Milky Oat Soup…

Ingredients
Oats – 1 cup
Onion – 1/2 (finely chopped)
Green Chilly – 1 (finely chopped)
Garlic – 1 clove (minced)
Salt – to taste
Pepper powder – a pinch
Water- 1 cup
Milk – 1 cup
Oil – 2 tsp
Cilantro – for garnish

Method
1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.

 

Variations

    – You can add some finely chopped vegetables to the soup like carrots, green peas, etc.

    – You can also add a pinch of garam masala or cumin powder to make the soup more flavourful.

Bharva Bhindi

Ingredients
1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice
For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste
Method
Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well
browned. Not more than a minute.
Stuff each bhendi with this masala and keep the remaining
aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions start browning, add the remaining masala
and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low
flame for 30 minutes.
Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle
the lemon juice.Mix well.
Serve hot with chapati/rice and dal.

Yasmin’s Green Mutton…

Ingredients:

• 1/2 kilo boneless mutton
• 2 tablespoon garlic paste     
• 2 tablespoon ginger paste
• 3 medium onion paste
• 8-10  fresh green chilli
• 1 1/2 cup chopped fresh coriander
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon freshly roasted jeera powder
• 2 tablespoon coriander to garnish
• 1 tablespoon freshly chopped methi (fenugreek)
• salt to taste
• oil

Directions:

1.  Blend together greens chilli and corrinder.

2.  Lightly beat the mutton pieces in sil-batta or with kitchen hammer and keep it

aside.

3.  In a pan, heat 2 big tablespoon oil.

4.  Add methi and sauté for few second.

5.  Add mutton in pan.

6.  Add coriander and green chili paste. Let it sauté for 3-4 mins.

7.  Add onion, garlic and ginger paste. sauté for 5 min.

8.  Add red chilli powder, turmeric and salt. Cover and Cook it for 20 min in slow

fire.

9.  Add jeera powder.

10. Cover and cook on a slow fire until the mutton is tender and the oil separates.

11.  Sprinkle with freshly coriander before serving.

Dibba Roti…

Ingredients:

• 1 tsp Cumin Seeds
• 1 small bunch Curry Leaves chopped
• 1 Small Ginger
• 4-5 GREEN CHILLIES
• 1 Big ONION
• 1 Cup RICE
• 1 Cup Urad Dal

Directions:

1. Soak Urad dal and rice for 6 hrs in water.

2. Remove from water put it in a blender in that add Ginger, Green chillies and salt make a thick paste.

3. When the batter is ready remove from the blender into a bowl.

4. In that batter add chopped oninons,cumin seeds and curry leaves mix it well.

5. Take Pan Add oil into it pour the batter with your hand spread it all over equally.

6. Cook both the sides till it becomes brown colour and crisp.