Mutton 65

Serves : 3-4 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat with bones 750 grams
2. Salt to taste
3. Turmeric powder 1/2 Tspn
4. Kashmiri red chilli powder 2 Tspns
5. Ginger garlic paste 1 Tbspn
6. All spice powder 1 Tspn
7. Black pepper powder 1 Tspn
8. Tomato sauce 3 Tbspns
9. Vinegar 5 Tbspns
10. Soya sauce 1 Tbspn
11. Curry leaves handful
12. Green chilles 10
13. Red food color a pinch
14. Oil 1/2 cup for frying

Method

• Marinate meat with salt, turmeric powder and ginger garlic paste.
• Pressure cook the marinated meat with a cup of water to tender, then dry off all the water.
• Take a pan / kadai, heat oil and add in curry leaves with green chillies.
• Saute for 2-3 minutes on medium heat.
• Simmer, then add in red chilli powder, all spice powder, black pepper powder with some red food coloring.
• Add the sauces, Fry on low heat. for 2-3 minutes.
• Garnish with coriander leaves.

Serve hot with rumali roti, khatti dal, tamatar ki chutney.

 

Kutihui Kalimirch Gosht

Vintage recipe : Grand moms treasure recipe 

Credit goes to our Nani 💓Rabia Sultana

Serves : 3-4

Cooking time :45 minutes

Ingredients

1. Mutton with bone 600 grams
2. Boneless mutton 400 grams
3. Salt to taste
4. Turmeric powder 1/2 tspn
5. Fresh crushed Black pepper powder 2 Tbsps
6. All spice powder 1 Tspn
7. Ginger garlic paste 1 Tbspn
8. Onion 1 (sliced)
9. Coconut powder 2 Tbspns (roasted )
10. Groundnut powder 2 Tbspns (roasted )
11. Ajinomoto 1/2 Tspn
12. Potato 1 ( cut into small chunks and shallow fried separately)
13. Fresh curry leaves handful
14. Green chillies 15
15. Coriander leaves 1 bunch
16. Mint leaves 1/2 bunch
17. Lemon 1
18. Oil 1/2 cup
19. Ghee 1 Tbspn

Method

• Marinate the meat with salt, 5 green chilles, turmeric powder, ginger garlic paste and ajinomoto.
• Leave aside for 30 minutes.
• Pressure the meat by adding around 2 cups of water.
• The meat should not go very tender, should stand out but, tender from inside. Discard the bones.
• Dry up the water, use a wooden hand masher and crush the meat a bit. Keep aside.
• Coarsely grind 5 green chilles, coriander and mint leaves together. Keep aside.
• Heat oil and ghee together, add in curry leaves with 5 green chilles.
• Now add sliced onion and fry to translucent in color.
• Add the mashed meat and fry for 4-5 minutes, add in the ground green chillies, coriander and mint leaves mixture.
• Add all spice powder and fresh ground black pepper powder ( increase the quantity if you want it to be spicy )
• Add the fried potatoes and keep frying.
• Finally add coconut powder and ground nut powder, cover and cook till oil starts leaving sides.
• Garnish with coriander and mint leaves.

Serve hot with khatti dal , tomatar ka cut

Hyderabadi Nihari

Serves : 4-5

Cooking time : 1 hour

INGREDIENTS

Step 1

1. Goats trotters ( paya ) 18
2. Onion 1  sliced finely
3. Green chilles 8-9
4. Ginger-garlic paste 2 Tbspns
5. Kashmiri red chilli powder 2 Tspns
6. Turmeric Powder 1/2 Tspn
7. Mint leaves 1/2 bunch
8. Cilantro/Coriander leaves 1 bunch
9. Salt to taste

Step 2

1. Onion  1 medium sliced finely
2. Ginger-Garlic paste 1Tbspn
3. Green chilles 4
4. Red chilli powder 1Tspn (add more if u want it to be spicy)
5. Turmeric powder 1/4th Tspn 
6. All spice powder 1 Tspn
7. Wheat flour 2 handfuls
8. Potli ka masala (1 packet) or nihari or paya masala 2Tbspns
9. Fresh ginger pieces(1"inch)
10. Mint leaves 1/2 bunch
11. Cilantro/Coriander leaves 1 bunch
12. Salt to taste
13. Oil for cooking

METHOD

• Pressure cook the trotters with step 1 ingredients and enough water for 40 minutes along with potli ka masala till tender (tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
• Now heat about 4-5 Tbspns of oil in a big vessel.
• Add the sliced onions along with green chilles ,when the onions turn golden brown in color add the ginger-garlic paste along with fresh ginger pieces.
• Also add red chilli powder ,turmeric powder, salt, all spice powder.
• Now add wheat flour and fry well till it gets properly roasted. Cook on low flame or you will burn your masalas.
• Add the step 1 condensed meat along with its soup. Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
• Add enough water so that the consistency of the nihari is soupy.
• Add coriander and mint leaves and boil for some time.

Serve hot with hot parathas or Hyderabadi nan.

Dum ka Gosht

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

1. Meat 750 grams
2. Kashmiri red chilli powder 1 Tspn
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. Saffron 1/4 tspn
6. Yogurt 400 grams
7. Coconut powder 50 grams
8. Almonds  20 grams
9. Charoli (chironji ) 10 grams
10. Poppy seeds 10 grams
11. Coriander powder 2 Tspns
12. Cumin powder 1 Tspn
13. All spice powder 1 Tspn
14. Ghee 1/2 cup
15. Fried onions handful
16. Charcoal for smoky flavor
17. Coriander leaves 1 bunch (small)
18. Mint leaves 1/2 bunch
19. Green chilles 12-15
20. Lemon 1
21. Salt to taste

Method

• Marinade the meat with salt, red chilli powder,turmeric powder, ginger garlic paste, saffron and yogurt.
• Make a paste with coconut, poppy seeds, charoli, coriander powder, cumin powder, fried onions and all spice powder.
• Add the paste into the marinade. Keep a small bowl in the center of the marinade with some ghee in it.
• Now heat a charcoal and transfer it into the bowl, and immediately seal the vessel tightly.
• Leave aside for 45 minutes.
• Take a vessel heat some ghee, add the charcoal infused meat to it. Discard the coal.
• Add a cup of water and cook till meat is tender and the oil starts floating up.
• Finally add the coriander, mint leaves with fresh lemon juice.

Serve hot with bagara khana, flatbreads.

 Mutton Chops

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

1. Meat chops 600 Grams
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric Powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 1 Tbspn
6. Everest tandoori masala 1 Tspn
7. Curry leaves handful
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Mint leaves 1/2 bunch
11. Lemon 1
12. Oil 1/2 cup
13. Red color  a pinch ( optional )

Method

• Cooker the chops with salt, turmeric powder and ginger garlic paste with a cup of water to tender ( takes 10-15 minutes )
• Dry the water and keep the chops aside.
• Heat oil in a pan, add green chilles with curry leaves. Let them splutter.
• Add the chops, red chilli powder and fry well for 3-4 minutes.
• Add the red color with tandoori masala , fry for a minute.
• Add coriander and mint leaves, follow it up with lemon juice.

Serve as a starter dish.

Bhendi ka Shorba (Okra Curry)

 

                                        

                         Bhendi ka Shorba

Serves : 4-5

Cooking time : 30 Minutes

INGREDIENTS

1. Okra 300 grams
2. Onions 3 medium sized
3. Ginger garlic paste 1 Tspn
4. Meat with bones 250 grams
5. Green chilles 6
6. Tomato 1
7. Kashmiri red chilli powder 2 Tspns
8. Turmeric powder 1/2 Tsp
9. Salt to taste
10. Oil 1/4 cup
11. Coriander leaves 1 small bunch
12. Curry leaves few

PROCEDURE

• Heat oil in a cooker, add onions with green chilles.
• Once the onions turn brown in color, add ginger garlic paste and saute for a minute.
• Add salt, red chilli powder,turmeric powder, finely chopped tomato ,curry leaves. Cook till the tomatoes gets all mushy ,add a little water if the spices starts sticking to the pan.
• Add the meat bones with a cup of water and cooker for 10 minutes or till the meat is tender.
• Now add the okra, with some water, and cook till done, or cooker it for 1 whistle only.
• The Consistency of the gravy should be medium thick.
• Garnish with coriander leaves.

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Serve hot with steamed rice, shami/shikampur, mutton chops, fried mutton.

 

Cabbage Gosht

Serves : 4-5 people

Cooking time : 30 minutes

INGREDIENTS

1. Mutton 500 grams
2. Cabbage Small sized
3. Kashmiri red chilli powder 2 Tspns
4. Turmeric powder 1/2 Tspn
5. Ginger garlic paste 1 Tbspn
6. Green chilles 6-8
7. Onions 3 medium sized
8. Coriander leaves 1 bunch
9. Oil 1/2 cup
10. Salt to taste

METHOD

• Heat oil in a cooker and add the sliced onions with green chilles.
• Once the onions turn brown in color add ginger garlic paste saute for few seconds and add salt, red chilli powder, turmeric powder. Add the mutton fry for 1-2 minutes, add a cup of water and cooker till tender ( 10 minutes).
• Dry the water leaving around just about 1/2 a cup of water in.
• Add the cabbage n cooker for just one whistle,do not add any water.
• Dry the water if any and add generous amount of coriander leaves.

Serve hot with steamed rice and khatti dal.

Baigan Gosht (Eggplant with meat)

                             

         Baigan Gosht           

Serves : 4-5 people

Cooking time : 30 minutes

INGREDIENTS:

1. Meat with bones 400 grams
2. Eggplant 400 grams
3. Onions 2 medium
4. Tomato 1 small 
5. Green chilles 6
6. Ginger garlic paste 1Tbspn
7. Kashmiri red chilli powder 2Tspns
8. Turmeric powder 1/2 tspn
9. Salt to taste
10. Potatoes 1 big (optional)
11. Coriander leaves 1 bunch
12. Oil 1/2 cup

METHOD:

• Heat oil in a cooker, add onions and green chilles. Fry till the onions turn golden brown in color.
• Add ginger garlic,fry for few seconds then add in salt, red chilli powder and turmeric powder.
• Add in chopped tomatoes,fry till the tomatoes turn mushy,add some water if the masala starts sticking to the bottom.
• Add the meat with about a cup of water and pressure cook for about 10-12 minutes.
• The meat is tender now,add in the cut green eggplant together with large chunks of potatoes.
• Add some more salt, red chilli powder and turmeric powder with a cup of water.
• Cook till well done,or you can pressure cook again to 3 whistles.
• The consistency should me medium thick,Avoid stirring the gravy as you may make it mushy.
• Garnish with lots of coriander leaves.

Serve hot with Steamed rice,Flat bread.

                                 Sutriyaan 

Serves : 4-5 people

Time : 30 minutes

INGREDIENTS:

1.  4 Left over rotis (flat bread/chappatis, you can even use fresh ones) 
2. Chicken or meat 300 grams (or left over meat or chicken)
3. Red chilli powder 1 Tspn
4. Turmeric powder 1/2 Tspn
5. All spice powder 1 Tspn
6. Ginger-garlic paste 1 Tspn
7. Onion 1 big (sliced)
8. Tomato 1 small ( finely chopped)
9. Green chillies 3
10. Yogurt  250 grams
11. Lemon juice (1/2 a lemon  )
12. Coriander leaves 1 bunch
13. Mint leaves 1/2 bunch
14. Oil 3 Tbspns
15. Salt to taste
16. Fried onion,coriander, mint leaves and boiled egg for garnishing.

METHOD

• Heat oil in a cooker, add onions and green chilles and fry the onions to golden brown in color.
• Add ginger-garlic paste and fry till it turns a bit brown in color.
• Next add in tomato along with the chicken or mutton(if you are using left over chicken or mutton just shred it and add in)
• Add salt, red chilli powder, turmeric powder,all spice powder and yogurt.
• Add a glass of water and pressure cook till tender (appx 10-15 mins)
• Now shred the chicken (throw away the bones) or meat and add to the cooker.
• Add the left over rotis (cut the rotis to small bits)
• Add about 2-3 glasses of water,coriander and mint leaves
• Cook on a low fire till the rotis go soft and mushy. Also add in the lemon juice.
• Cook Sutriyaan  till you achieve a  harees  kind of  look. (the consistency should be medium thick)
• Finally dish out and garnish with fried onions,coriander leaves,mint leaves and some boiled egg.

Tahari

Tahari is a rice delicacy cooked with lamb and vegetables.This recipe is a traditional one, where the meat is cooked along with the rice.

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS: 

For the handi:

1. Mutton 1 kilo
2. Potato 1 big
3. Tomatoes 5 medium sized
4. Yogurt 400 grams
5. Green chillies 15
6. All spice powder 1 tspn
7. Ginger-garlic paste 3 Tbspns
8. Onions 3 medium sized (sliced)
9. Red chilli powder 3Tspns
10. Turmeric powder 1/2Tspn
11. Salt to taste
12. Coriander leaves 1bunch
13. Mint leaves 1/2 bunch
14. Tomato paste 200grms.
15. Basmati rice 4 cups (soaked in water for about an hour)
16. Cooking oil 8 Tbspns
17. Whole spices (3-4 cloves,2 cinnamon 1 inch sized,3-4 cardamom,1/2 tspn caraway seeds)

PROCEDURE:

1. Heat oil in a cooker,fry the cut potatoes(cut into big chunks) to light brown.Take them out and leave aside (you can add veggies in like beans,thats optional)
2. In the same oil add the sliced onions along with green chilles.
3. When the onions turn golden brown in color, add the ginger-garlic paste and fry for 2-3 minutes.
4. Add the tomatoes along with red chilli powder,turmeric powder,salt and all spice powder and fry till the tomatoes are well mashed up.
5. Add the mutton,yogurt fry for 2-3 minutes.
6. Now add some tomato paste ,coriander leaves and mint leaves,fry for another 2-3 minutes.
7. Do not add any water. Pressure cook for 10 minutes. Transfer this to a wide big vessel.
8. Add the fried potatoes.
9. Add 4 cups of water and salt to taste(add 4 tspns of salt).
10. Also add whole spices(cinnamon,cloves,cardamom,caraway seeds)
11. Bring the water to boil and add the soaked rice.
12. Cook uncovered till almost all the water vanishes,keep stirring every 5-10mins.
13. Now cover the lid and cook till the rice gets cooked.

Serve hot with boiled eggs, raita and bagare baigan or mirchion ka salan.

Marag

 

Marag is basically an Arabic dish which has now become very popular in Hyderabad. People love Marag for its tender meat and delicious soup.

Serves 8-10 people

Cooking time : 1hr

INGREDIENTS: 

Step 1 For the handi

1. Meat with bone 1 kilo
2. Ginger-Garlic paste 3 Tbspns
3. Turmeric powder 1/2th Tspn
4. Ajinomoto 1 Tspn
5. Peppercorns(whole) 2 Tspns
6. Caraway seeds 1Tspn
7. Coriander leaves 1 bunch
8. Mint leaves 1/2 bunch
9. Water 5 cups
10. Salt to taste

Step 2
For the shorba

1. Onion 1 medium (Fried to light brown)
2. Roasted Khopra ( desiccated coconut or fresh grated coconut) 4Tbpns 
3. Cashew nut (handful)
4. Cinnamon  1inch
5. Cardamom 4-5
6. Coriander powder 1 Tspn
7. Cumin Powder 1Tspn
8. Garam masala powder(All spice powder) 1Tspn
9. Green chillies 12
10. Curd 200 grams
11. Black pepper powder 1-2 Tspns
12. Coriander leaves 1/2 bunch
13. Oil 5 Tbspns
14. Ghee 2 Tbspn

METHOD:

• Pressure cook Mutton with step 1 ingredients for 10 minutes and set aside.
• Make a paste of cashew nut,onion and coconut by adding some water.
• Heat oil in a vessel and add ghee to it,also add cinnamon and cardamom.
• Fry for a while then add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste turns brown.
•  Now add the cashew nut,onion and coconut paste and fry till oil starts leaving sides.
• Later add yogurt and keep frying  for a minimum of 30 minutes on low flame.The more you fry the masala ,the tastier the Marag will be.Keep adding water say about a cup while frying if your masala starts sticking at the bottom.
• Add Coriander powder,cumin powder and garam masala.
• Add in some chopped coriander and mint leaves.
• Finally add black pepper powder (you can even replace with white pepper to keep the color of the gravy lighter)and fry for 2 more minutes 
• Then  mutton shorba which you pressure cooked with step 1 ingredients.
• Boil for 5-10minutes ,Add in some fresh lemon juice.
• Serve hot with Rumali rotis.

Tandoori Raan

INGREDIENTS:

1.Lamb leg medium sized(make deep cuts)

2.Red chilli powder 1Tspn

3.Turmeric powder 1/2Tspn

4.Ginger-Garlic paste 2Tbspsn

5.Tandoori masala powder(I used Everest Tandoori masala)

6.Orange red food colour

7.Oil

8.Salt to taste



FOR GARNISHING:


Few coriander leaves,sliced onion,lemon.



METHOD:


1.Marinate mutton with red chilli powder,turmeric powder,salt,ginger garlic paste for an hour.

2.Now condense the mutton in a cooker or a large vessel to almost tender,also dry out all the water.

3.Apply tandoori masala along with some food colour to the condensed meat.

4.Heat a little oil enough to shallow fry the lamb.

5.Shallow fry on both sides.(don't make it too crispy)and keep aside.

6.Preheat the oven at 180 degrees.

7.Transfer the lamb to a oven proof dish and also add the oil the was left after shallow frying.

8.Grill on both sides until well done.

9.Garnish the lamb and serve.

Shami kabab and shikampur kabab

Makes 16 shami/shikampur kababs


Preparation time: 1hr



INGREDIENTS to be added to the meat:

1.Boneless mutton 500grms

2.Split Bengal gram(chana dal) 3tbspns (soaked in water for 30mins)

3.Garlic cloves 12

4.Ginger 1 inch piece

5.Cinnamon 2-3 sticks

6.Red chilli powder 2tspns

7.Turmeric powder 1/4th tspn

8.Caraway seeds(shazeera) 1tspn

9.Kawab chini(cubeb) 2tspns

10.Elaichi 5

11.Whole peppercorn(kalimirch) 2tspn

12.Oil 2tspns

13.Salt to taste



METHOD:

Add all the ingredients in a cooker along with a cup of water and condense for 10 mins,till the mutton becomes a tender.

You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well.

If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.

You can discard the garam masala.

Also dry out all the water.



INGREDIENTS TO BE ADDED WHILE GRINDING:

1.Coriander leaves 1 bunch

2.Mint leaves 1/2 bunch

3.Green chilles 2

4.Freshly grounded garam masala powder 1tspn

5.Lemon juice of 1 lemon

6.Fresh Cardamom powder 1/2th tspn

7.Raw onion 1 medium or brown onion about a handful (which ever u like for an added flavor..i usually add some raw onion)



METHOD FOR GRINDING:

Cool the mixture.

Grind the mutton a bit for around a minute in a blender.

Later add haramasala(coriander leaves,mint leaves,green chillies) along with garam masala powder,cardamom powder and lemon juice.

Grind the mutton till you can blend them to form threads like consistency.

Don't grind too much.

INGREDIENTS FOR STUFFING TO MAKE SHIKAMPUR KABABS:

1.Hard curd 1/2 cup

2.Finely chopped onion 3tbspns

3.Few coriander and mint leaves.



METHOD FOR STUFFING:

1.Properly mix up the ingredients for stuffing.

2.Grease your hands with some desi ghee or oil.

3.Now take some mutton mixture and make flat patties,stuff the mixture in the middle and close the pattie from all the sides carefully.

4.Shape the mixture in small circular shapes.

Your shikampur kababs are ready to fry.

5.If you are making shami kabab, don't stuff them with the filling ,just shape into diamond shapes.

FRYING METHOD:(need oil for frying)

Heat some oil and shallow fry the shami kabab/shikampuri kabab to golden brown in colour on both sides



TIPS:You can freeze this mixture and use whenever you wish for upto a month.

Dum ka kheema

INGREDIENTS:
1.Minced meat 500grms
 2.Ginger garlic paste 3tspns
 3.Red chilli powder 2tspns
 4.Turmeric powder 1/4tspn
 5.Onion 1medium(sliced and fried to golden brown in colour)
 6.All spice powder 1tspn(garam masala)
 7.Whole spices (3 cardamons,2 small sticks of cinnamon and 2 loung)
 8.Yoghurt 300grms
 9.Dry coconut powder 2Tbspns(roasted without oil to brown in colour and then grinded)
 10.Almonds 8 (roasted and grinded)
 11.Green chillies 2(chopped finely)
12.Coriander leaves 1/2 bunch(chopped finely)
 13.Mint leaves 1/4 bunch(chopped finely)
 14.Oil 4Tbspns
 15.Ghee 1Tbspn
 16.Salt to taste
 17.Charcoal(a small piece)
  18.Lemon 1


 METHOD:
Step 1:Marination
 1.Marinade minced meat with salt,red chilli powder,turmeric powder,ginger garlic paste,brown onion,all spice powder and whole spices. 
2.Add in yoghurt,roasted and grinded coconut,almonds.
 3.Finally add in green chilles,coriander leaves and mint leaves.

Step2:
Transfer the marinated meat to a vessel which has a air tight lid,so that no steam can escape.
 Take a small cup,fill it with desi ghee and place it in the middle of the marinated meat.
Now heat a charcoal to red hot in colour and slowly using a spoon put it inside the cup containing desi ghee.
Immediately close the lid and leave this vessel aside for 40minutes.

 Step3:
 Throw away the charcoal piece and add the remaining ghee to the marinated meat.
Also add in oil(use the oil that was left after frying onion).

Step4 :
Transfer the mixture into a baking tray(preferably use a large one)so that the meat layer is thin.
 Preheat the oven at 180degrees for 10minutes.
 Put your baking tray in the oven and cook till about 45minutes.
 The meat should turn brown in colour.
 Take care not to open the grilling knob.
 For a nice roasted brown colour you can grill for 2-3 minutes at the end (be very careful not to burn the meat).
 Lastly garnish with sliced onion,lemon and coriander leaves.

Achari gosht

Serves 4 INGREDIENTS:

1. Mutton 1/2kilo
2. Red chilli powder 2Tspns
3. Turmeric powder 1\2 Tspn
4. Ginger-garlic paste 2Tbspns
5. Garam masala powder 1tspn
6. Curry powder 2Tbspns
7. Yoghurt 400gms
8. Tomato paste 1box
9. Salt to taste
10. Oil 4Tbspns
11. Coriander leaves 1bunch

For the bagaar

1. Cumin seeds 1tspn
2. Mustard seeds 1tspn
3. Kalonji 3/4th tspn(caraway seeds)
4. Methi 3/4th tspn
5. Curry leaves handful

Method:

• Marinade the mutton with Salt,red chilli powder,turmeric powder,ginger-garlic paste,curry powder and garam masala powder.
• Heat oil in a cooker and add cumin seeds,mustard seeds,kalonji,methi..just let it splutter..take care not to burn the methi.Add in curry leaves and cook for a few seconds.
• Now add the marinated mutton..fry for about 3mins.
• Add yoghurt,tomato paste together with a cup of water and pressure cook for 10mins.
• Simmer add cook till oil starts leaving sides and the gravy is medium thick.
• Garnish with coriander leaves and serve hot.

LUQMI

INGREDIENTS:

For the dough:

1. Flour 500gms
2. Ginger juice 1Tspn
3. Garlic juice 1Tspn
4. Desi ghee 3Tbspn
5. Milk 1cup
6. Salt to taste

For the mince:

1. Minced meat 500grms
2. Ginger-Garlic paste 1Tbspn
3. Onions 1 medium
4. Desi ghee 2Tbspn
5. Green chilles 6
6. Red chilli powder 2Tspns
7. Turmeric powder 1/2Tspn
8. Coriander leaves handful
9. Mint leaves few
10. Salt to taste
11. Oil for cooking

Grind to Paste and keep aside

1. Peppercorns(kali mirch) 5
2. Coriander seeds 1Tbspn
3. Cumin seeds 1/2Tspn
4. A small piece of cinnnamon
5. Green cardamom 4

METHOD:

For the stuffing:

• Boil mince with ginger-garlic paste & salt till done.
• Heat some desi ghee and fry onions ,green chillies along with the ground masala for 3-4 minutes.
• Add the mince along with red chilli powder,turmeric powder and fry till dry.
• Mix in the coriander leaves and mint leaves.
• Cool and use this mixture as your stuffing.

To make the Luqmis:

• Sieve the flour and salt together.Rub in the ghee till the mixture resembles bread crumbs.Make a big hole in the center and add milk,ginger& garlic juice.
• Mix well and knead to make a soft but non-sticky dough.
• Divide the dough into 6-8 portions.
• Roll each portion into a chappati.
• Place a heaped table spoon of mince filling about 7.5 cms apart on one chappati.
• Cover with another chappati.
• Seal the edges by pressing down(u can also use a fork,pierce it lightly at the edges)
• Cut into desired shape(triangles or square)
• Finally deep fry in oil.

Patthar ka Gosht

This is my first entry to the The Hyderabadi Ramadan Food Festival that Mona is hosting on her blog.

Ingredients for Patthar Ka Gosht:

1. Mutton(gosht) 1kilo
2. Cashwenuts(kaju) 1/2cup
3. Khas khas 2Tbspns(i used badam)
4. Milk 1/2 liter
5. Green chillies paste 2-3Tspns
6. Red chilli powder 2-3Tspns
7. Whole garam masala 2each
8. Whole Black pepper 1Tspn(crushed a bit)
9. Shazeera 1Tspn
10. Garama masala powder 1Tspn
11. Ginger-Garlic paste 3Tbspns
12. Desi Ghee 4Tbspns
13. Salt to taste.
14. Granite stone (slab)with charcoals for cooking
15. Patthar ka phool(optional) 1
16. Coriander leaves 1bunch
17. Mint leaves 1/2 bunch.

Method:

1. This dish is made on a hot stone...so goes the name patthar ka gosht.Its a traditional recipe which is usually made rarely but believe me its very easy to make.
2. Firstly heat a granide stone with charcoals underneath.you can also make it a cooker or vessel if u dont have the stone.
3. Now heat oil together with desi ghee and add shazeera,whole garam masalas.
4. Add ginger-garlic paste,greenchilli paste,kaju-khaskhas(or)badam paste,garam masala powder and whole black pepper(crushed a bit),pattar ka phool & salt.
5. Add the mutton pieces and fry for 5-6 minutes.
6. Add coriander and mint leaves and again fry for sometime.
7. Add about half a liter of milk and pressure cook(for 10mins)/or cook on ur stone.
8. Cover the lid and cook on low flame till the mutton becomes tender for approximately 1hour.
9. Finally garnish this dish with coriander leaves.

Maayekhaliya

INGREDIENTS:

1. Goshth(mutton) 1/2kilo
2. Ginger-Garlic paste 3Tbspns
3. Red chilli powder 2Tspns
4. Turmeric powder 1/2Tspn
5. Green Chilles 7
6. Onion (1big) fried to light brown in colour
7. Khopra(Dessicated Coconut) 1cup(roasted)
8. Phalli (peanuts)3.4th cup (roasted)
9. Til 3/4th cup (roasted)
10. Imli(tamarind pulp) 1big mutthi
11. kalonji 1tspn
12. Zeera(cumin) 1tspn
13. Rai(mustard) 1tspn
14. Methi 1tspn
15. Curry leaves 10-12
16. Oil for cooking
17. Salt to taste
18. Water for cooking
19. Coriander leaves(1/2bunch)

PROCEDURE:

1. Raost khopra,phalli and til seperately in a kadai without oil to light brown in colour.
2. Grind this masala to paste using water along with fried onion and marinade it with goshst.
3. Also add to the marinade red chilli powder,turmeric powder ans salt.Set this aside.
4. Now heat about 4Tbspns of oil in a cooker and add zeera,rai,kalonji,methi fry for a while and add curry leaves,green chilles,ginger-garlic paste and fry again for a minute on slow fire.
5. Add the mariated gosht to this bagar and fry well on slow fire for a long time.
6. Add the tamarind pulp with 2 cups of water and pressure cook for 10 minutes on slow fire.
7. Finally fry(bhuno) the masala till oil starts floating.(the more you fry, the tastier will be the gravy it can take upto 30minutes...if the masala is sticking to the botton add water and fry)
8. Garnish it with fresh coriander(kotmir).

Recommended combination:Khadi dal.

Tomato-Gosht

Tomato -Gosht is the most Quickest n easiest recipe one can make,When i run out of Vegetables...i go ahead and make this awesome recipe,All u have to do is just chop and pressure cook.It tastes great with steamed rice and parathas.This is one of my all time favourites in taste n Cooking time lol.... INGREDIENTS:

1. Mutton 1/4th kilo
2. Tomatoes 6-8
3. Green chilles 6
4. Red chilli powder2Tspn
5. Turmeric powder 1/4th Tspn
6. Onions sliced 1 big
7. Ginger-Garlic paste 2Tbspn
8. Oil 6Tbspns
9. Salt to taste

METHOD

• Mix all the ingredients well and pressure cook for 15minutes on low flame.
• After condensing the mutton just keep frying it till oil starts leaving sides and the gravy is medium thick
• Garnish with cilantro/coriander leaves.

Sheek Kabab

INGREDIENTS:

1. Minced meat (kheema) 1/2 kilo
2. Red chilli pwdr 2Tspns
3. Turmeric pwdr 1/4th Tspn
4. Ginger-Garlic paste 2Tspns
5. Black Pepper pwdr 1/2Tspn
6. Almond Powder 2Tspns
7. Garam masala pwdr 1Tspn
8. Grated Cheese 1Tbspn
9. Nimbu 1
10. Coriander leaves 1bunch
11. Saffron pinch
12. Salt to taste

METHOD

• Mix all these Ingredients except saffron with minced meat.
• Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)
• Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.
• Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.

RECOMMENDED COMBINATIONS:

Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.