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.

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.

Gobi Manchurian…

INGREDIENTS:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk and soya sauce

—
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

—
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.

Oat Tomato Soup…

Ingredients

• 3 tablespoons olive oil
• 1 cup oats
• 5 large tomatoes, halved and sliced
• 1/3 cup onion, chopped
• 1 clove garlic, chopped
• 3 cups water, divided
• 1/2 bunch fresh cilantro
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon salt

Directions

1. Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
2. In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

Chicken Soup…

Ingredient Name	Unit	Quantity
Chicken	pounds	1
Chicken Stock powder	tsp	2
Corainder Leaf	cup	1
Cummin Seeds	tbsp	1
Garlic Pods	number	5
Lime Juice	tbsp	2
Onion	number	1
Raw Rice	tbsp	2
Red Chilli	number	3
Salt	to taste	1
tomato	number	1
Water	cup	4
Whole Black Pepper	tbsp	1

Clean the chicken first and cut in to small pieces (Bone pieces will be good for soup) Cut onion and and tomato in to small pieces Dry heat the raw rice, pepper, cumin seeds and red chilli in Pan and grind coarse everything in to mixer and add garlic pods finally and grind only once. Do not grind garlic pods in to paste. Heat the pan and add chicken, onion, tomato, chicken stock powder, salt and 4 glass of water an bring in to boil Once the chicken gets cooked add the mixture in to the soup and do not cook afterwards. Add coriander leaf and lime juice finally.

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.