BUSY DAY MUTTON STEW

INGREDIENTS

1. 1/2 kg mutton
2. 3 onions sliced
3. 1tbsp whole garam masala
4. 1tbsp garlic finely chopped
5. 1tbsp ginger finely chopped
6. 1tsp red chilli powder
7. 2 whole red chillies
8. 1/2 tsp turmeric powder
9. 1tbsp coriander powder
10. 1tsp cumin powder
11. 1tsp fennel seed powder
12. 1 large tomato chopped
13. 1 cup yogurt
14. salt to taste
15. 1/4 cup refined oil

METHOD

• put all the ingredients in the pressure cooker and mix well.
• close the pressure cooker and cook 15 minutes.
• release the pressure and remove the lid ,cook on high heat keep stirring until all the liquid evaporates and oil separates.
• check the seasoning.(put red chillies according to your taste)
• garnish with chopped coriander leaves.
• served with nan , roti or steamed rice.

This is a simple recipe for cooking mutton .No special skill is required.

SHAHI MUTTON DISH

INGREDIENTS

1. 400g shahi mutton
2. 2 onion sliced
3. 1tbsp garlic
4. 1tbsp ginger
5. 1tbsp coriander powder
6. 2bay leaves
7. 4cloves
8. 2 black cardamom
9. 4 green cardamom
10. 12 pepper corns
11. 1/8 tsp nutmeg mace powder
12. 3tbsp refined oil
13. salt to taste

METHOD

• boil water and dip shahi mutton (ojari)in it. take it out and rub it clean with flour .cut it in 1'' pieces.
• Heat oil, add whole garam masala then add sliced onion fry it golden brown.
• add garlic ginger paste,red chilli powder,turmeric powder,coriander powder and salt.fry the masala well,keep adding little water and stirring
• add shahi mutton pieces fry it for 5 minutes
• cover and cook till it is tender open the lid and cook till oil start separating from masala
• add green cardamom and nutmeg mace powder
• garnish with chopped coriander leaves
• serve with roti .

thanks Shakeela Zafer for sharing and preparing this recipe.

PAV BHAJI MASALA,CHOLA MASALA

PAV BHAJI MASALA

2 tbsp whole coriander
1 tbsp cumin seed
1 tbsp dry mango powder
1 tsp chana dal
1/2 tsp turmeric powder
1/2 tsp dry ginger powder
1/2 tsp black pepper
1/2 asafoetida powder
5-6 cloves
1 green cardamom
4 red chilies

• in a frying pan dry roast Chana dal,coriander seed,cumin seed,red chilies,clove,cinnamon ,black pepper and asafoetida.
• cool it,then grind it with ginger powder,turmeric and dry mango powder.
• store in a glass bottle

CHOLA MASALA

2tsp coriander powder
2 tsp cumin powder
1 tsp ajwain powder
2 tsp dry ginger powder
2 tsp black pepper powder
1 tsp clove powder
2 tsp cinnamon powder
1 tsp red chili powder
2 tsp dry mango powder
3tsp black salt
2 tsp anardana powder

mix all the powders ,store in a bottle.use it according to your taste.

Preparing Masalas: Chaat Masala,Dahi masala,Bihari kabab masala

CHAAT MASALA #1

3 tsp dry mango powder(amchur)
2 tsp red chili powder
2 tsp coasted and ground cumin powder
1 tsp dry ginger powder
1 tsp black pepper powder
1 tsp black salt
1 1/2 tsp salt
1/4 tsp asafoetida powder

Mix all the ingredients and sieve them.Store them in an air tight bottle.

CHAAT MASALA #2

4 tsp coriander seed
2 tsp cumin seed
3 red chili whole
1 tsp black pepper
1 tsp ajwain
1 tsp dry mango(amchur)
1/2 tsp citric acid powder
3 tsp black powder
1 tbsp salt

Dry roast coriander,cumin,ajwain seed,black pepper,red chilies. Mix all the ingredients in a grinder , grind it to a fine powder. Store in an air tight bottle.

DAHI MASALA

50 g cumin seed
50 g black cumin seed
50 g rai
10 red chilies
20 g amchur
50 g sendha salt
20 g black salt
80 g salt

Dry roast all the spices, and grind them with salt. Store them in air-tight container

BIHARI KABOB MASALA

1tbsp salt
1tbsp garam masala
1tbsp kachri powder
2tbsp whole coriander seeds
2tbsp poppy seeds
3tbsp Kashmiri chili powder
3tbsp red chili powder
4tbsp roasted Channa powder
1 nutmeg
6 flacks of mace
1tsp citric acid

grind all these ingredients in a grinder and store in air tight bottle.

Preparing Different Masalas: Garam Masala,korma masala

GARAM MASALA
This is a mixture of cinnamon,cardamom, cumin seed ,clove, bay leaves .
25 g cumin seed
25 g black cardamom
25 g pepper
10 g Cinnamon
10 g clove
8 bay leaves

Roast all the spices in a frying pan till nice aroma comes.cool it and grind it to a fine powder.Store in an air tight jar.

KASHMIRI GARAM MASALA

25 g black cumin seed
25 g cumin seed
25 g black cardamom
25 g dry ginger (sonth)
50 g black pepper
10 cloves
10 g cinnamon
1 nutmeg
5 g mace
6-7 bay leaves

Dry roast all the spices and grind them. This type of garam masala is used mostly in meat dishes.

KABAB MASALA

25 g aniseed
25 g cumin seed
25 g poppy seed
25 g coconut powder
20 g kawab chini (Tailed pepper)
Roast all the ingredients and mix 30 g kashmiri garam masala.

TANDOORI CHAT MASALA

25 g cumin seed
25 g black pepper
25 g green cardamom
10 g dry ginger powder
10 g yellow chili powder
10 g ajwain
10 g cinnamon
25 g dry mint powder
5 g asafoetida
5 g mace powder
25 g black salt
25 g salt
50 g amchur powder (Available at Indian Stores only)

Grind all the ingredients. Store in a jar.Tandoori chat masala is ready.

FISH CURRY

INGREDIENTS

1.       500 grams fish pieces

2.       1lemon juice

3.       1tsp salt

4.       2 onions paste

5.       1tbsp garlic paste

6.       1tbsp ginger paste

7.       1 ½ tsp red chilli powder

8.       ½ tsp turmeric powder

9.       1tsp coriander powder

10.   ½ tsp cumin powder

11.   ½ cup yogurt

12.   Salt to taste

13.   ½ tsp fenugreek seeds

14.   4tbsp oil

METHOD

·         Rub lemon juice and salt in fish pieces and leave it for 30 minutes.

·         Heat oil add fenugreek seeds ,when colour of seeds change ,

·         Add onion,garlic and ginger paste ,fry(bhuno) the paste.

·         Add red chilli, turmeric,coriander and cumin powder with little water fry the masala.

·         In yogurt add ½ cup water and mix well ,keep adding this mixture in masala 1tbsp at a time until masala is completely fried and nice aroma comes.

·         Add fish pieces in the gravy and boil,don’t stir too much.

·         Lower the heat cover the pot and let it cook 15 minutes.

·         Garnish with chopped coriander leaves.

·         Served with chapati,rice

CHICKEN JALFREZI

INGREDIENTS

1. 500gms bone less chicken
2. 1tbsp garlic chopped
3. 1tbsp ginger chopped
4. 1/2tsp garam masala
5. 1/2 tsp red chili powder
6. 1/4 tsp tumeric powder
7. 1tsp coriander and cumin powder
8. 1/2 cup yogurt(dahi)
9. salt to taste
10. 2 tbsp refined oil
11. 1/2 cup onion sliced
12. 1/2 cup capsicum julienne
13. 1/2 cup boiled pes
14. 1/2 cup boiled cauliflower
15. 1/2 cup potato fingers fried
16. 1 tomato wedges
17. 1tbsp tomato ketchup
18. 1tsp hot chili sauce(optional)

Method

• in chicken pieces mix first 9 ingredients with salt and let it marinate for an hours
• heat oil add onion slices saute them
• add marinated chicken cook  till it gets tender and dry
• add capsicum,peas,cauliflower,onion,potato fingers and tomato wedges
• mix well ,add 1tbsp ketchup and cook five minutes
• check seasoning
• to make spicy add hot chili sauce
• garnish with chopped coriander leaves and green chilies

CHICKEN SPECIAL

INGREDIENTS

1. 1kg chicken pieces
2. 3 onions
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tsp red chili powder
6. 1/4 tsp turmeric powder
7. 1tbsp coriander powder
8. 1tsp cumin powder
9. 1tsp aniseed powder
10. 2 tomatoes puree
11. salt to taste
12. 2tbsp pure ghee
13. 2 bay leaves+1" cinnamon+2cardamom
14. 1tsp garam masala  powder

METHOD 

• heat ghee with bay leaves,cinnamon and cardamom.
• add sliced onion ,fry them light brown.
• add chicken pieces fry them
• add garlic,ginger paste fry 2-3 minutes.
• add red chili,turmeric,coriander,cumin,aniseed powder in chicken and fry (bhuno) them for5 minutes.add salt and1cup of water and let it cook
• when half done add tomato puree and 1tbsp cashew nut paste(optional)
• cook until chicken is tender add garam masala powder
• check the seasoning,remove bay leaves,cinnamon and cardamom
• serve with roti or nan

PS. always remove the layer of oil from the gravy when you eat.

MUTTON NIHARI

INGREDIENTS

1. 1kg mutton
2. 1tbsp garlic
3. 1tbsp red chilli powder
4. 1/2 tsp turmeric powder
5. 1tsp garam masala

 nihari masala 

1. 3 green cardamom
2. 3 black cardamom
3. 2 bay leaves
4. 1tsp cumin seeds
5. 1tsp black pepper
6. 3tsp aniseed
7. 1tsp sonth(dry ginger powder)
8. 1/4 nutmeg(zaifal)
9. 4 flakes of mace(zabitri)
10. 1"cinnamon  

1/2 cup refined oil

2 onions sliced

2tbsp flour

 salt to taste

METHOD

• grind all the nihari masala
• heat oil in a pan or pressure cooker,add sliced onions and fry golden brown.remove them from oil .
• in the same oil add garlic paste then meat,red chilli powder,turmeric powder and garam masal ,fry them for five minutes.
• in 1/2 cup curd ,mix nihari masala and crushed fried onion
• add dahi mixture and salt in meat and fry(bhuno) for 5 minutes.
• add 3 1/2 cups of water.put the lid and cook it till meat is tender
• take out meat pieces from gravy
• dissolve the flour in 1/2 cup of water
• add the flour paste in the gravy and cook8 minutes keep stirring,check the seasoning.
• put back the meat pieces in gravy and cook few more minutes .
• cover the pot and put off the fire .leave it as such for ten minutes .

garnish nihari with chopped coriander leaves, green chilli and ginger.
serve with nan , roti or ricer.

LAZEEZ MURG KORMA

INGREDIENTS

1. 1kg chicken
2. 3 onions sliced
3. 1tbsp garlic paste
4. 1tbsp ginger chopped
5. 2tsp red chilli powder
6. 1/2tsp turmeric powder
7. 2tbsp coriander and cumin powder
8. salt to taste
9. 1/2 cup yogurt
10. 1tsp garam masala
11. 2 bay leaves
12. 1" cinnamon
13. 4green cardamom powder
14. 1/2 tsp nutmeg and mace
15. 1tbsp cashew nut paste(kaju past)
16. 1/4 cup refined oil +2tbsp butter or pure ghee

METHOD

• In yogurt add ginger,garlic,chilli,turmeric,coriander,cumin and garam masala powder with salt .
• rub yogurt mixture on chicken pieces and leave it for 2hours at least or overnight
• heat oil +butter mixture  add cinnamon and 2 bay leaves , fry onion slices golden brown,remove them from oil ,when cool crush them.
• in the same oil add marinated chicken and fry it,then add crushed onions and fry(bhuno) add little water cook it until chicken is tender.
• add kaju paste and cardamom and nutmeg ,mace powder
• check the seasoning and amount of gravy ,if more gravy wanted and boil water
• served with roti,nan ,sheermal or plain rice.

to make cashew nut paste -- soak cashew nuts in water for 2 hours ,then grind them in blender.
PS. always remove the layer of oil from the gravy when you eat.

CHICKEN ROLL

INGREDIENTS

1. 250 gm boneless chicken roughly chopped
2. 1tsp garlic finely chopped
3. 1tsp ginger paste
4. 1tsp red chilli powder
5. 1tsp coriander and cumin seed powder
6. salt to taste
7. 1tbsp refined oil
8. 1 onion chopped
9. 1large tomato chopped
10. 1tsp chat masala(optional)
11. 2 green chillies chopped(optional)
12. 2tbsp mayonnaise
13.  paratha or roti

Method

• heat oil in a non sticking pan.
• add garlic  then add chicken keema cook 2 minutes.
• add chilli,coriander,cumin powder ,salt,garam masala and ginger.
• cook  it till keema is tender and dry, remove from heat and let it cool.
• in cooked keema add chopped onion,tomato,green chilli and mayonnaise
• put this stuffing in paratha or roti and roll it ,wrap a paper napkin around it 

VARIATION  cooked left over mix vegetable,raj ma(baked beans) sprouted beans can be used.

INGREDIENTS

1. 1 cup cooked vegetable(potato,pea and cauliflower)
2. 1tomato chopped
3. 1/2 onion chopped
4. 2tbsp grated cheese/paneer
5. 1green chilli chopped
6. lettus leaves
7. mayonnaise/tomato ketchup/chilli garlic sauce
8. 2 paratha or roti

METHOD

• spread tomato ketchup over roti or paratha.
• mix all the 7 ingredients of filling.
• put half the filling over roti and roll it.wrap a paper napkin around it.
• serve it hot.