- KEEMA MASALA
- ROGHAN JHOSH
- JHOK CHARWAN
- SIN YAKHANI
- ALOO CURD BHAJJI
- CARROT KARISHMA
- BRINJAL SIDE DISH
- PANEER SPECIAL
INGREDIENTS
- Mutton keema 500 gms
- Oil 1 cup
- Hing 1/4 tsp
- Fennel seeds 4 tsp
- Dry ginger powder 1 tsp
- Lavang 5 nos
- Jeera 1 tsp
- Bay leaf 2 or 3 pieces
- Cardamom 4 nos
- Egg 1
- Salt 2 tsp
- Chilly powder 2 tsp
- Garam masala 1 tsp
- Pepper powder 1 tsp
METHOD
- Pressure cook keema, fennel seeds, water and salt for 3 whistles.
- Heat oil in a pan season jeera, hing.
- Add dry ginger powder, bay leaf, lavang, and cardamom.
- Fry on low flame for a minute and add cooked keema.
- Mix well and close a lid, cook for 5 minutes on low heat.
- Beat egg and pour over keema, check salt and add chilly powder, pepper powder.
- Mix fastly and thoroughly, so that the egg mixes well.
- Fry for 2 minutes ad takje out the pan from the stove.
- Serve hot with rice and chapati.
2. ROGHAN JHOSH
INGREDIENTS
- Mutton 1 kg
- Fennel seeds 4 tsp
- Dry ginger powder 1 tsp
- Jeera 1 tsp
- Bay leaf 3 or 4
- Cardamom 5 - 6
- Sour curd 1 cup
- Oil 11/2 cups
- Salt to taste
- Pepper powder 1 tsp
- Onion 2-3 nos
- Garlic 10-12 pods
- Cinnamon 2 pieces[ 1" each]
- Water 1/2 cup
METHOD
- Grind onion, garlic and cinnamon to a smooth paste.
- Heat oil in a kadai, deep fry the mutton pieces.
- Add fennel seeds, jeera, bay leaves, and cardamom fry for a while.
- Add masala paste, salt, pepper powder, and curd.
- Stir well add water and bring to boil.
- Cook on a low flame for 15 minutes.
- Oil separates and roghan jhosh is ready.
- Serve with rice and chapati.
4.SIN YAKHANI
- Mutton 1 kg
- Curd 1/2 liter
- Fennel seeds 4 tsp
- Dry ginger powder 1 tsp
- Bay leaf 2-3
- Cardamom 5-6
- Lavang 3-4
- Cinnamon powder 1 tsp
- Salt 4 tsp
- Garam masala 1 tsp
- Oil 2 ladleful
- Water 1 cup
METHOD
- Pressure cook mutton for 4 whistles and keep it aside.
- In the same pan heat oil season with fennel seeds, cardamom, lavang and bay leaves.
- Add beaten curd, salt, chilly powder, cinnamon powder and mix.
- Then add the cooked mutton with broth and cook on low heat for 10 minutes.
- Close the lid and cook until it comes to a gravy consistency.
- Serve with rice and chapati.
INGREDIENTS
- Potatoes 750 gms
- Curd 1 cup
- Fennel seeds 4 tsp
- Dry ginger powder 1 tsp
- Cardamom 4-5
- Jeera 1/2 tsp
- Cinnamon powder 1/2 tsp
- Oil 2 cups
- Salt 3 tsp
- Chilly powder 2 tsp
- Hing 1/4 tsp
METHOD
- Boil whole potatoes, peel outer skin and cut into cubes.
- Heat oil and fry the potatoes, keep it aside
- In the same pan take out excess oil and heat 1/2 a cup of oil.
- Season with fennel seeds, jeera and splutter, add hing.
- Add cardamom, dry ginger powder, cinnamon powder and saute well.
- Pour beaten curd and stir, cook on a low flame.
- Bring to boil and add the fried potatoes, chilly powder, and salt.
- Mix well and fry for 10 minutes.
- Serve with chapati and rice.
6. CARROT KARISHMA
INGREDIENTS
- Carrot 500 gms
- Curd 1/2 liter
- Oil 1 cup
- Salt 1 tsp or more
- Hing 1/4 tsp
- Pepper powder 1 tsp
- Cardamom 5
- Lavang 5
- Fennel seeds 3 tsp
- Dry ginger powder 1 tsp
- Cinnamon powder 1/2 tsp
- Jeera powder 1/2 tsp
METHOD
- Cut carrot into long finger size lenght and cook for 10 minutes.
- Heat in a pan add all the masala items and fry for a minute.
- Add beaten curd and bring to boil.
- Add salt, carrot and cook on low heat until the gravy becomes thick.
- Serve hot with chapati and rice.
7. BRINJAL SIDE DISH
- Brinjal 4-5 nos
- Tamarind lemon size
- Salt 2 tsp
- Red chilly powder 1 tsp
- Hing 1/4 tsp
- Oil 1 cup
- Fennel seeds 3 tsp
- Dry ginger powder 1 tsp
- Jeera seeds 1 tsp
- Lavang 2-3
- Water 1 cup
METHOD
- Cut brinjal length wise, soak tamarind and extract.
- Heat oil in a kadai, season with jeera, fennel seeds, lavang and hing.
- Add brinjal and fry till soft.
- Now add tamarind juice, salt, dry ginger powder and chilly powder.
- Cook on a low flame until the gravy thickens.
- Icooked in an iron pan so the brinjal looks black.
- Serve hot with rice and chapati.
8. PANEER SPECIAL
INGREDIENTS
- Paneer 800 gms
- Milk 1 glass
- Turmeric 1/2 tsp
- Dry ginger powder 1 tsp
- Fennel seeds 3 tsp
- Bay leaf 2
- Cardamom 7-8
- Oil 1 cup
- Ghee 2 tsp
- Salt 3 tsp
- Garam masala 2 tsp
- Chilly powder 2 tsp
- Water 1 cup
METHOD
- Cut paneer to small pieces.
- Heat oil in a kadai and fry paneer.
- In a heavy bottomed pan add paneer and water.
- Bring to boil and in a seasoning pan heat 1/4 cup of oil.
- Fry all the masala ingredients and pour over paneer.
- Add milk, salt, turmeric and chilly powder.
- Simmer for 2 minutes on a low heat.
- Serve hot with roti.
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