Gosht Ki Akni- Method
Pressure cook the mutton along with the ginger-garlic paste, green chilli paste and half the onions. Cook for two whistles.
In another pan, add the ghee, green chillis, whole garam masalas, rest of the onion, and potato. Sauté well. Add the ginger-garlic paste, chana dal and curd, and stir for a few seconds.
To this, add the mutton stock and mutton, along with rice and salt. Cook till the rice is done. Simmer on low heat for 10 more minutes.
Garnish with chopped coriander and serve with raita.
Nasreen Lakhani, Home Chef
Ingredients
½ kg rice
½ kg mutton
3 potato, cut in two halves
4 onion, chopped
1½ tbsp ginger-garlic paste
1 tbsp whole garam masalas — shah jeera, cardamom and black pepper
Salt to taste
3 tbsp green chilli paste
2 tbsp curd
4 tbsp chana dal
½ cup ghee
3 green chillis cut into slits
1 tbsp coriander, chopped
Junagadhi Kebab
Junagadhi Kebab
Method
Wash the minced meat and wrap it in a towel to dry completely.
In a bowl, add the minced meat and marinate with all the ingredients except the millet flour. Mix well and store in the refrigerator for at least two hours.
Remove and add millet flour and oil. Mix lightly. Make balls of even shapes and deep fry.
Ingredients
½ kg minced
mutton
3 tbsp hara masala
1 tsp garam masala
1 cup coriander, finely chopped
¼ cup millet flour
1 cup mint, finely chopped
1 tbsp oil
Oil for frying
1 tbsp coriander seeds
Salt to taste
2 onions, finely chopped
Kharbooza ka sherbet
Kharbooza ka sherbet
Ingredients
1 small musk melon
2½ cup milk
Sugar/honey to taste
2 to 3 drops of vanilla essence (optional)
½ cup crushed ice
Method
Peel and grate the musk melon.
In a bowl, add the grated musk melon, sugar or honey, and vanilla essence along with milk.
Mix until smooth. Add crushed ice and serve chilled.
Sheer kurma Sheer kurma
Ingredients
1 litre milk
¼ cup sewaiyan/
vermicelli
3 tbsp ghee
Handful of almonds blanched and silvered
Handful of pistachios blanched and slivered
Handful of raisins
Handful of dry dates, de-seeded and halved
¼ cup condensed milk
2 tbsp cardamom
powder
Sugar to taste
Method
Break the sewaiyan into small pieces and set aside.
In a pan, add the ghee, and fry the almonds, pistachios, raisins and the dates, till golden in colour and the raisins pop up. Drain the ghee and keep aside.
To the same ghee, add the sewaiyan and fry.
Once the sewaiyan are golden, add the milk and allow to boil till the sewaiyan becomes soft.
Add the sugar, cardamom powder and allow to simmer for five minutes.
Add the condensed milk and cook for another five minutes. Remove from heat.
Sewaiyan ka Muzaffar
Sewaiyan ka Muzaffar
Method
Heat the ghee in a pan. To it add the crushed cardamoms and sewaiyan, and fry till golden. Add the milk, a little at a time.
Once the sewaiyan are done, remove the pan from heat and set aside.
Heat some water in another bowl and add the sugar. Stir occasionally, till the sugar is dissolved. Add the khoya, kewra essence and saffron infused milk. Mix well.
Boil till thick in consistency. Add this to the sewaiyan.
Garnish with the silver vark and roasted dry fruits. Serve hot.
Zara Hussain, Home Chef
Ingredients
250 gm roasted sewaiyan/
vermicelli
1½ cup ghee
½ litre milk
Sugar to taste
10 cardamoms, crushed
200 gm khoya
Few strands of saffron, soaked in ¼ cup of
warm milk
½ tsp kewra essence
Silver vark for garnishing
Handful of almonds, raisins and pistachios, lightly roasted in ghee, for garnishing
