Aab Gosht

Ingredients:

1/2 kg. mutton
2-3 medium-sized tomatoes
4 onions, finely chopped
1 tsp each ginger and garlic pastes
1 tsp green chilli paste
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp cumin powder
4 tsps coriander-cumin powder
1/2 tsp black pepper powder
1/2 coconut
1-1/2 cups milk
1-1/4 cup gram dal, soaked for 1 hour
1/4 cup oil
1 tbsp ghee
3-4 slit green chillies
Salt to taste

Procedure
Wash and strain the mutton. Heat oil, add onions and fry till transparent. Add tomatoes, ginger-garlic and green chilli pastes, turmeric, salt and mutton. Fry well and pressure cook (1 whistle, and simmer 15 minutes). Open cooker and add cumin powder, garam masala powder, pepper, coriander leaves and gram dal and fry well. Finally, add coconut milk and pressure cook (1 whistle, and simmer 10 minutes). Garnish with slit green chillies and serve hot.

Naan Chaap

Ingredients:

1/2 kg. mince meat
3 medium-sized onions, finely chopped
1/2 tsp turmeric powder
1 tsp garam masala powder
2 tbsps hara masala
2 tsps red chilli powder
Salt to taste
2 tbsps ghee
1/2 cup oil

Procedure:
Wash and strain mince meat. Boil mince meat with onions, salt, turmeric powder, hara masala and ghee without any water. In another vessel, heat oil, add red chilli powder and fry the boiled mince meat. Mix and let it simmer on low heat. Add slit green chillies, garam masala powder, coriander leaves and mint leaves. Serve hot with naan and onion rings. Variation Naan Chaap with Khiri 100 gm of khiri can be added to the above recipe while the boiled mince is being fried.

Dal Gosht

Ingredients:

1/2 kg. mutton
1/2 cup tur dal
1/2 cup masoor dal
1/2 cup gram dal
1/2 tsp turmeric powder
2 tbsps hara masala
4 onions, finely chopped
4 tomatoes, finely chopped
2 tsps red chilli powder
4 tsps coriander-cumin powder
3/4 tsp garam masala powder
1 tbsp fenugreek leaves
1/2 cup coriander leaves, chopped
4 cloves, 8 peppercorns
2-inch piece cinnamon
1 tbsp cumin
Few curry leaves
1 lime, Salt to taste

Procedure:
In a cooker put mutton, dals, onion, tomatoes, hara masala, turmeric and salt, 1 tbsp oil and add 2 cups of water and pressure cook (1 whistle, and simmer 15 minutes). In another pan, heat oil and add whole garam masala, add curry leaves and cumin. When it crackles, add the dal and then all the dry masalas. When boiled, add lime juice and garnish with fenugreek leaves and coriander leaves chopped. Serve hot with jeera rice or tandoori roti.

Muthiya

Ingredients:

200 gm mixed whole pulses, soaked overnight
250 gm guvar
250 gm valpapdi beans
200 gm brinjal
250 gm potatoes, cut into 2 pieces
4-5 drumsticks
(cut and tied into bundles of 4-5 with a thread)
1 grated coconut (optional)
250 gm onions, grated
250 gm tomatoes
8 tsps coriander-cumin powder
5 tsps chilli powder
1 tsp turmeric powder
2 tsps garam masala powder
4 tsps hara masala
3 cups chopped fenugreek leaves
2 cups spinach, chopped
3 cups chowli leaves, chopped
1/4 kg. oil
Salt to taste

Muthiyas
1/4 kg. bajra flour
1/2 cup fenugreek leaves, chopped
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp coriander-cumin powder
1/4 tsp garam masala powder
1/2 cup grated coconut
1 cup oil, Salt to taste

Procedure:
Cut all vegetables into medium-sized pieces. Heat oil in a cooker, add onions with a handful of chopped fenugreek leaves and fry. Add all the masalas, half grated coconut, tomatoes, salt, 1/4 tsp turmeric powder and mixed pulses, and pressure cook for about 10 minutes. Open the cooker and add valpapdi and guvar; cook once again for 10 minutes. Open the cooker and put in a vessel. Add potatoes and drumsticks. Add the three leafy vegetables and brinjal, 2-3 cups of water and cook on low heat for approximately 1/2 hour. Ensure that the gravy does not dry up.

For Muthiyas
Mix all the ingredients with oil to breadcrumb consistency. Sprinkle a little water, take one fistful at a time and keep in this shape (do not roll or smoothen them). Add to the vegetables and bring to a boil. Sprinkle half a cup of the muthiya mix to thicken the gravy. Do not stir. Serve hot with lime.

Masoor Kheema Pulao

Ingredients:

4 cups basmati rice
1 1/2 cups whole masoor, soaked overnight
200 gm mince
4 medium-sized onions, chopped
5 tomatoes, chopped, 1 cup coriander leaves
1 tbsp kasturi methi,
2 tsps hara masala
2 tsps red chilli powder
3 tsps coriander-cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
1 cup yoghurt, blended, Yellow colour
2 cloves, 4 peppercorns,
2 sticks of cinnamon
1 tsp cumin, whole,
1 cup oil
1/2 cup ghee, Salt to taste

Procedure:
Boil rice as done for biryani. Finely chop the onion and tomatoes. In a big vessel, heat oil and fry onions till golden brown. Add tomatoes and once again fry. Add masoor and mince. Cook till masoor is half done. Then add all the masalas and the yoghurt. Either make layers of rice and masoor, or follow the biryani method. Sprinkle yellow colour and season with ghee and whole garam masalas. Cook on 'dum'. Serve hot.

Nargisi Kabab

Ingredients:

1-1/2 kg mince meat
75 gm gram dal, soaked for 1 hour
2 tbsp hara masala
1 tbsp garam masala
1 medium potato, chopped
1 medium onion, chopped
1/2 tsp red chilli powder
1 tsp coriander-cumin powder
1/2 tsp turmeric powder
1 cup chopped coriander leaves
1/4 cup chopped mint leaves
2-3 beaten eggs (beaten with a pinch of salt, red chilli powder and a tbsp of water)
1/2 cup bread crumbs
Salt to taste, Oil for frying

Procedure:
Pressure cook mince meat along with gram dal, potato, onion, hara masala, turmeric powder and salt, without any water (1 whistle, simmer for 10 minutes). After it is cooked, add all the dry masalas and salt. Fry till there is no water left. Once the mixture has cooled, put it in a mixer and blend to a fine paste. Boil eggs and cut into four long quarter pieces. Coat each quarter with kabab mixture and make oval shaped kababs, roll in bread crumbs, dip in beaten egg and deep fry.

Junagadi Kabab

Ingredients:

1/2 kg. mince meat
3 tbsps hara masala
1 tsp garam masala
1/2 tsp turmeric powder
1 cup coriander leaves, finely chopped
1/4 cup millet flour (bajra)
1 tbsp whole coriander seeds, coarsely crushed
1 tbsp oil
Salt to taste, Oil for frying

Procedure:
Wash mince meat, wrap in a towel to dry completely. Put in a bowl and marinate with all the masalas for at least two hours or overnight in the fridge. After marination add millet flour, crushed coriander and hot oil and mix lightly. Make loose balls of uneven shape and deep fry. Tip: Hot oil helps to make the kabab softer.

Thale-ki-Machhi

Ingredients:

1 big pomfret, cut into thick slices
50 gm Kashmiri red chilli soaked in water for 10 minutes
3 1/2 tbsp garlic paste
2 tsps cumin
10-12 curry leaves
1 tbsp tamarind pulp or lime juice
1/4 cup coriander leaves, chopped
1/2 cup oil
Salt to taste

Procedure
Apply salt to the pomfret slices and leave for 1 hour. Wash and dry the pomfret with a tissue. Grind the chillies, garlic and 1 tsp cumin into a coarse paste. Heat oil, add curry leaves and 1 tsp cumin. When it crackles add the masala paste and fry well, till oil separates. Slowly add the fish and lower the flame. Let it simmer till fish is cooked (about 5 minutes). Add tamarind pulp. Garnish with coriander leaves and serve with hot roti. Variation: Prawns or Rawas fish can be made in the same way.

Copra Pak

Ingredients:

1 big coconut, grated
1 cup sugar
1/2 cup milk
100 gm mawa
Few drops of green colour
1/2 tsp cardamom powder
2 tbsp pista, powdered for decoration

Procedure
Grate coconut and mix with all the other ingredients. Put the vessel on a low flame and stir with a wooden spoon. Keep stirring till the coconut leaves the sides of the pan. Put off the gas, add colour and mix well. Put in a greased thali and garnish with pista. (Mark out pieces with a knife and remove after it has cooled.) Tip: Pink or yellow colour can also be used.

Egg Pak

Ingredients:

6 English eggs
6 desi eggs
Sugar, equivalent in volume to broken eggs
250 gm mava
Melted pure ghee, equivalent in volume to broken eggs
100 gm almond/pista
1 cashews

Procedure:
Break eggs in a bowl. Take equal amount of sugar and melted ghee. Put all the ingredients in a vessel. Mix well. Keep on slow fire and stir till it leaves the sides of the pan (approximately 1 hour) and the colour changes to brown. Add mawa and mix well. Cook for another 10 minutes. Switch off the gas and add crushed dry fruits and mix well. Grease a thali and spread a thick layer. Cut into squares, but remove only when completely cool. Store the egg pak in an airtight box, which should be kept in a cool place. Tip: Egg pak should only be prepared in winter when the climate is cool.