Mutton Curry (Goat Meat Curry)

Mutton Curry

Ingredients

• Mutton (Khashi/Patha): 600 gm
• Onion: 2 large (finely chopped)
• Ginger-Garlic paste: 1 table spoon
• Tomato: 1 large (chopped)
• Turmeric powder: 1 tea spoon
• Cumin powder: 1 tea spoon
• Red chilli powder: 1 tea spoon
• Green chilli: As per taste
• Cinnamon: 1-inch stick
• Cardamom: 2
• Bay leaves: 3
• Cumin seeds: 1 tea spoon
• Ghee: 1 tea spoon
• Salt: As per taste
• Sugar: 1/2 tea spoon

Method

• Wash the mutton thoroughly in luke-warm water.
• Place the mutton pieces in a bowl and add the following: onion, ginger-garlic paste, turmeric, cumin powder, red chilli powder, green chilli, salt. Mix the ingredients well.
• Take some oil in a pressure cooker and heat it well.
• Add the cinnamon stick, cardamom, bay leaves and cumin seeds.
• Next, place the mutton pieces inside the pressure cooker and cook for 10 mins.
• Add the tomatoes and stir for 5 mins.
• Continue to cook the mutton until a thick gravy is formed.
• Now mix red chilli powder with a little bit of water and add to the mutton.
• Seal the lid of the pressure cooker and let the whistle blow 3 times.
• If the mutton is not sufficiently soft, you may add a few more whistles.
• Add a little bit of ghee and sugar.

Enjoy the mutton with rice, roti or parathas.

Chhanar Payesh (Curd Cheese Dessert)

Chhanar Payesh (Curd Cheese Dessert)

Ingredients

• Chhana (Curd Cheese): 1 Cup
• Milk: 5 Cups
• Cardamom (Elaich): 3
• Sugar: 2 Cups for syrup and 1/2 cup for payesh
• Water: 2 Cups

Method

• Rub the chhana (curd cheese) gently with your hands so that no lumps remain.
• Make small balls out of the chhana.
• Dissolve 2 cups of sugar in 2 cups of water and boil the mixture until you get a sweet syrup.
• Add the balls of chhana into the syrup and boil the contains for 5 mins.
• At the same time, boil the milk in a separate saucepan.
• Take the chhana balls out of the syrup and place them in the boilling milk.
• When the volume of milk reduces by half, add sugar and cardamom (elaich) to it.
• Sugar should be added as per taste.
• Let the payesh cool off before serving.

Tandoori Chicken

Tandoori Chicken

Ingredients

• Chicken Drumsticks: 4
• Tandoori Masala: 2 table spoons
• Ginger paste: 1 tea spoon
• Garlic paste: 1 tea spoon
• Garam Masala: 1 tea spoon
• Curd (Tok Doi): 3 table spoons
• Coriander leaves (Cilantro): 2 table spoons (finely chopped)
• Lemon juice: Few drops
• Turmeric Powder: 1/2 tea spoon
• Salt: As per taste
• Refined Oil or Butter: As needed

Method

• Wash the drumsticks thoroughly in water.
• Take a bowl, place the drumsticks in it and pour all the ingredients on top.
• Before adding the curd (doi), beat it slightly in a separate bowl.
• Marinate the chicken for a minimum for 4-5 hours.
• Take a tray made of aluminium foil and smear it with oil or butter.
• Place the chicken in it.
• Brush the chicken with a little bit of oil or butter.
• Broil the chicken in a convectional oven for 45 mins.
• After every 15 mins, pause the oven and turn the drumsticks on their sides and brush them with a little bit of oil or butter.

Serve the chicken drumsticks on a plate and garnish them with a few drops of lemon juice.

Methi Paratha & Chhola Masala

Methi Paratha & Chhola Masala

Ingredients (Methi Paratha)

• Methi (Malabar) Leaves: 2 Cups
• All purpose Flour (Maida): 3 Cups
• Refined Oil: 1 tea spoon for kneading the dough. The rest is for frying.
• Salt: A pinch of salt
• Water: As required

Method

• Wash the methi leaves and boil them well.
• Take the flour, oil, salt and boiled methi leaves in a bowl and mix them well.
• Make a  soft dough with water.
• For kneading, you can use the same water that you used for boiling the methi leaves.
• Make small balls out of the dough.
• Make the parathas and fry them with oil.

Ingredients (Chhola Masala)

• Chickpeas (Kabli Chhola): 1 - 1/2 Cups
• Onion: 1 large (chopped)
• Ginger paste: 1 tea spoon
• Garlic: 5 cloves (minced)
• Cumin powder: 1 tea spoon
• Turmeric powder: 1 tea spoon
• Red Chilli powder: 1 tea spoon
• Green Chillis: As per taste (chopped)
• Tomato: 1 large (chopped)
• Coriander leaves (Cilantro): 2 table spoons (minced)
• Cooking Oil: 1 table spoon
• Cumin seeds: 1 tea spoon
• Garam Masala: 1 tea spoon
• Lemon juice: Few drops
• Salt: As per taste

Method

• Immerse and soak the chickpeas (Kabli Chhola) in water for a minimum of 3-4 hours.
• Steam the chickpeas in a pressure cooker with a pinch of salt so that they are well-boiled.
• Pour oil in a frying pan and heat the cumin seeds in it.
• Add the onions and saute for 2-3 mins.
• When the onions turn light brown in colour, add the ginger and garlic to it. Saute for another 1-2 mins.
• Add the tomatoes, turmeric powder, red chilli powder, cumin powder and salt to the frying pan and saute for about a minute.
• Add the chickpeas (Kabli Chhola) to the frying pan and mix the ingredients thoroughly. Cook the mixture well for about 5 mins.
• When the chickpeas are done, add 1 table spoon of chopped coriander leaves and Garam Masala, and mix it.
• Server the chickpeas (Kabli Chhola) in a bowl and top it off with 1 table spoon of coriander leaves for garnishing.
• Add a few drops of lemon juice to taste.

Enjoy the hot parathas with chhola masala, pickle, dahi (curd) or any other side dish of your choice.

Curd Cheese (Chhana)

Curd Cheese (Chhana)

Ingredients

Milk: 6 cups

Lemon: 1-1/2

Method

• Heat the milk well. When it starts to boil, add the lemon juice.
• Water should separate from the milk.
• If it does not, you may add more lemon juice.
• Turn off the heat.
• When the water cools off, drain it and separate the chhana.
• Wash the chhana once in cold water to remove the excess lemon juice.

Kadai Chicken

Kadai Chicken

Ingredients

Chicken: 600 grams

Cumin seeds: 1 tea spoon

Coriander seeds: 1 tea spoon

Black pepper: 1/2 tea spoon

Oil: 1 table spoon

Ghee: 1 table spoon

Bay leaves: 2

Onion: 1 large (Chopped)

Ginger-garlic paste: 1 table spoon

Red chilli powder: 1 tea spoon

Turmeric powder: 1 tea spoon

Cardamom (Elach): 2

Cinnamon: 1/2 inch

Tomatoes: 2 (1 chopped. 1 sliced.)

Salt: As per taste.

Capsicum: 1/2 (Sliced)

Coriander leaves: 2 table spoons (Minced)

Method

• Take a wok (Karahi) and pour oil and ghee in it.
• After heating the ghee and oil, place cumin seeds, coriander seeds, cardamom (elach), cinnamon (daruchini) and bay leaves in the wok.
• Place the onions in it and saute it for 2 mins.
• When the colour of the onions turns light brown add ginger garlic paste and saute it for another 2 mins.
• Add the chicken, turmeric powder, red chilli powder, black pepper and salt, and mix it well.
• Cover it with a lid.
• After 10 mins, add the chopped tomatoes and cover it again to steam the mixture.
• Take another pan and heat a little bit oil and shallow-fry the capsicum and sliced tomatoes.
• Once the chicken is ready, serve it in a bowl and garnish with  fried capsicum and tomatoes.
• Serve hot with roti, paratha or rice.

Curd Cheese Rolls (Patishapta)

Curd Cheese Rolls (Patishapta)

Ingredients

• All purpose Flour (Maida): 3 cups
• Semolina (Suji): 1 cup
• Sugar (Chini): 4 table spoons
• Milk: Sufficient for making a thick batter.

Ingredients for filling

• Curd Cheese (Chhana): 3 cups
• Sugar: As per taste
• Green Cardamom (Elach): 2
• Ghee: 1 table spoon
• Refined Oil: For frying

Method

Batter

•  In a bowl, mix flour (maida), semolina (suji), sugar (chini) and milk.
•  Make a thick batter. You may use water instead of milk if you wish.
•  Keep the batter aside and prepare the filling.
• Filling
•  Pour ghee on the frying pan and mix it well with the curd cheese (chhana).
•  Saute the mixture for approximately 10 minutes.
•  Add cardamom and sugar.
•  Saute the mixture for another 2-3 minutes. When the water evaporates from the chhana, your filling is ready.

Patishapta 

•  Heat the frying pan.
•  Spread a little bit oil on the pan and spread the batter (1 ladle/hata) so as to make a filled circle.
•  Place a small portion of the filling along one edge of the circular patishapta and roll it over.

Serve and enjoy the curd cheese rolls (patishaptas).