5656SPICY MUTTON

Ingredients:

 Oil : 1/4 cup

 Mutton : 1/2 kg (cut into small pieces)

 Onion :  2 cups

 Tomato : 1/2 cup

 Chili Powder : 2 tbsp

 Green chilies : 2 to 3

 Turmeric Powder : 1/4 tsp

 Ginger : 2 tbsp

 garlic : 3

 Cumin seeds : 1/2 tsp

 Fennel seeds : 1/2 tsp

 Cloves: 3

 Bay leaves : 2

 Cinnamon : 1/4 “

 Curry leaves : 8 to 10

Method Of Preparation:

1. Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2 green

chilies fry them till it becomes translucent.

2. After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.

3. Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.

4. And add the mutton with turmeric powder, a glass of water and little salt.

5. Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat

and keep them aside.

6. After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.

7. Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them

till onions turn into light brown.

8. Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9. Let it cook covered in medium heat for about 10 minutes.

10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.

11. Add the curry leaves on top of it.

12. Fry them till it becomes dry and remove from heat.

13. Serve them hot with roti or rice.

GOSHT BIRYANI
Mutton Biryani.
Preparation Time : 4-5 hours
Cooking Time : 40-45
minutes
Servings : 4

INGREDIENTS
Mutton, 1 1/2 inch pieces
1 kilogram

Basmati rice
1 1/2 cups

Ginger
4 inch piece

Saffron (kesar)
7-8 strands

Milk , warm
1/2 cup

Yogurt
2 cups

Salt
to taste

Turmeric powder
1 teaspoon

Garlic paste
1 1/2 tablespoons

Oil
to deep fry

Onions, thinly sliced

4-5 large

Cloves
4-5
Cinnamon
1 inch stick

Green cardamoms
4-5

Black cardamoms
1-2

Peppercorns
6-8

Ghee
5 tablespoons

Green chillies, chopped

2

Coriander powder
2 tablespoons

Cumin powder
1 tablespoon

Red chilli powder

1 teaspoon

Tomatoes, chopped
4 large

Garam masala powder

2 teaspoons

Fresh coriander leaves, coarsely chopped

1/2 bunch

Fresh mint leaves, coarsely chopped

1/2 bunch

Butter
3 tablespoons

METHOD
C. Garnish with fried sliced onions and serC. Arrange half the quantity of cooked mutton in an ovenproof
dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining
garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot
the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked
rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam
masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for
fifteen to twenty minutes at 180Soak rice for half an hour in five to six cups of water. Drain and keep
aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep
aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic
pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced
onions till brown and crisp. Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling
water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
 Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced
onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining
ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight
minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of
water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half
the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring
occasionally. In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam
masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure
cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked
mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180

Paneer BHURji

 
200 g Paneer 
1 tbsp Oil
1/4 tsp Cumin seeds 
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder 
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Preparation:

 Chop the onions, tomatoes and chillies finely.

 Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

 Add the chillies and tomatoes and fry till they are soft and pulpy.

 Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

 Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

 Garnish with chopped coriander and serve hot.

Paneer Bhurji 2

 300 gms fresh paneer (mashed into a crumbly texture) - see below for recipe
 1 medium onion chopped fine
 1 small tomato chopped fine
 1 green chilli chopped fine
 1/4 tsp turmeric
 1/4 tsp coriander powder
 1/4 tsp cumin seeds
 2 tbsps vegetable/ canola/ sunflower cooking oil
 Chopped fresh coriander to garnish
 Salt to taste

Preparation:

 Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops.
 Add the onions and fry till soft. Now add the green chillies and tomatoes and fry till the tomatoes are pulpy.
 Add all the powdered spices and mix well. Fry for 2 minutes.
 Add the paneer. Mix well and cook for 2 more minutes. If the paneer gives off water at this stage, cook till the water
has dried up. Turn off fire.
 Season with salt, if desired. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas. Paneer
Bhurjee also makes a great topping for fresh, hot toast!

ngredients: 
2 tbsp oil
4 tsp chopped garlic
1 tbsp chopped ginger
1-2 chopped green chillies
1 tsp cumin seeds
2 diced onions
1/4 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes diced
400 gm crumbled paneer
1 diced capsicum
1 tbsp chopped coriander
1/2 tsp chat masala
salt

Method:
Heat oil in large pan. Add ginger, garlic and chillies.
After 20 seconds stir in cumin and onions. Cook onions until soft, stir in turmeric and chilli powder over a
fast flame.
Add tomatoes and allow juices to evaporate. Lower heat, add paneer and heat through.
Season well. Add capsicum and coriander.
Sprinkle with chat masala before serving.