LOKI (bottle guard) ka Raita

Loki ka Raita

Ingredients

1.     2 cups grated bottle guard

2.     3 cups thick yogurt

3.     1 tsp refined oil

4.     ¼ tsp rai

5.     ½ tsp roasted cumin powder

6.     2 green chilies chopped fine

7.     ¼ tsp black salt

8.     ½ cup chopped coriander leaves

Method

·        Heat oil in a pan add rai when stop spurting add grated loki stir well ,

·        Add ½ cup of water cook till tender and water evaporates.

·        Cool it then mash

·        Now add all the ingredients and mix very well.

·        Refrigerate for 15 minutes.

For variation add

·        1tbsp dried mint leaves

·        2tbsp grated fresh coconut flacks/pomegranate seeds or

·        Heat 1 tbsp of oil  add rai, 4 curry leaves and pinch of asafetida

·        Pour this seasoned oil on loki raita and mix well

·        Refrigerate for 15 -20 minutes

CHICKEN CHAPLI KABOB

CHICKEN CHAPLI KABOB

INGREDIENTS
CHICKEN CHAPLI KABOB

1. 1/2 kg chicken mince meat
2. 1 onion chopped
3. 2 springs of green onions
4. 1 bunch of coriander leaves
5. 2 medium tomatoes chopped
6. 3 green chillies chopped
7. 2 tbsp ginger garlic paste
8. 1 tbsp finely chopped ginger
9. 1 tsp roasted cumin seeds coarse powder
10. 1 tsp roasted coriander seeds powder
11. 1 tsp anar dana powder
12. 1 tsp garam masala powder
13. 1 tbsp pounded red chillies 
14. salt to taste
15. 2 tbsp corn flour
16. oil for frying

METHOD

• Mix all the ingredients in chicken mince very well.
• Make patties (kabab) and shallow fry them on both sides.
• serve them hot with chutney ,they are very tasty.

PAYA MUTTON NIHARI

Paya Mutton Nihari

Ingredients

1.   500 g mutton cubed (leg piece)

2.   3 Paya cut into small pieces

3.   ¾ cup of oil

4.   1 tbsp garam masala whole

5.   2 large onion chopped

6.   3 tbsp garlic paste

7.   3 tbsp ginger paste

8.   1 tbsp red chilli powder

9.   1 tsp turmeric powder

10.                     1 tsp roasted cumin powder

11.                     1 tsp mace powder

12.                     1 tbsp garam masala powder

13.                     2 tbsp wheat and gram (besan)flour

14.                     2 tbsp Nihari powder(optional)

15.                     Salt to taste

16.                     4 cups of hot water

For garnishing

4 green chillies chopped

1 cup chopped coriander leaves

1 tbsp Juliennes of ginger

METHOD

·       To clean paya, rub them with flour and wash with water

·       Heat oil in pressure cooker and fry onion light brown

·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.

·       Add paya and mutton pieces and cook for 2 minutes.

·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.

·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.

·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.

·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.

·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.

·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.

·       Serve with nan /roti.