Matan Curry

Matan Curry:
Easy way to prepare Matan curry.

Ingredients:

• Mutton, cleaned & cut ½ kg.
• Coconut, grated & fried ½ piece
• Onion, chopped & fried 1 no.
• Onions, chopped fine 2 nos.
• Tomatoes, chopped 2 nos.
• Ghee for frying As required
• Salt to taste
• Red chilies powder 2 tspn.
• Coriander powder 1 tsp.
• Cinnamon 2 pieces
• Cloves 2 nos.
• Garlic 4 flakes
• Ginger 1 piece
• Fresh coriander leaves 1/2 bunch.

Preparation:

1. Fry all the masala ingredients and grind to a fine paste with the fried coconut and fried onion.
2. Heat 2 tbsps oil in a vessel and fry the chopped onions till red, then add boiled mutton and fry for 5 minute.
3. Then add the ground masala, salt, chopped tomatoes and boil until mutton is cooked.
4. Remove and serve hot with chapatis, rice or paratha.

Seekh kabab

Seekh kabab:

These delicious, juicy kebabs can be made with any minced meat you like. They are a terrific appetizer but also make a nice side dish to the main meal. Serve them with green Mint-Coriander Chutney.

Ingredients:

• Matan mince(khima) 400 gms.
• Chopped ginger 1 tsp.
• Chopped green chili ½ tsp.
• Chopped green coriander ½ tsp.
• Garam masala powder 1 tsp.
• Red chili powder 1 tsp.
• Oil 1 tsp.
• Salt As per taste

Preparation:

1. Squeeze mutton mince in a dry cloth to remove excess water.
2. Mix all the above ingredients except oil. Knead well.
3. Divide into 8 equal portions and make balls.
4. Spread the mince balls on to the skewers, using a wet hand. Press evenly toget kababs of six inches length.
5. Roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175°C) , on frying pan for 10 minutes.
6. Baste with oil and again roast for 2 minutes.
7. serve hot with chapati.
   
   

Matan kabab

Matan kabab:
Mutton Kabab is a popular dish. Learn how to make/prepare Mutton Kebab by following this easy recipe.



Ingredeints:

• Matan 500gm
• Grated coconut 2 tbsn
• Large onion, roughly chopped 1nos
• Garlic paste 1 tspn
• Ginger paste 1 tspn
• Ground cinnamon 1/2 tspn
• Ground cloves 1/2tspn
• Ground cardamom1/2tspn.
• Coriander paste 1 tspn
• Red chilli powder 1 tspn
• Turmeric powder 1/2 tspn
• Lemon juice 2tspn.

Preparation:

1. Trim mutton of excess fat but leave a thin layer, for it gives a delicious crisp layer when grilled.


2. Cut meat into bite-size cubes.


3. Roast the coconut in a dry frying pan over medium heat,Stir constantly until it is a golden brown color, set aside to cool.


4. Put fried onion, garlic and ginger ,fresh coriander leaves into a container of electric blender and grind to a smooth puree.


5. Add spices, roasted coconut, and yoghurt and blend again for 1 minute or until coconut is finely ground.


6. Pour over the pieces of meat in a bowl, add lime juice and rub well into the meat so that every piece is well covered with the spice marinade.


7. Cover and leave in the refrigerator overnight or at room temperature for 2 hours.


8. Thread the pieces on a bamboo skewers and cook under a preheated griller or over glowing coals until brown.


9. Serve with chapatis, parathas or rice.

Dum Biryani

Dum Biryani:
Dam Biryani is based on basmati rice and goat meat.Popular variations use chicken instead of goat.It is very delicacies that go with it like the Mirchi ka Salan, raita, tomato chutney.


Ingredeints:

• Mutton, 1 1/2 inch pieces 1 kilogram


• Basmati rice 1/2 kilogram


• Ginger 4 inch piece


• Yogurt 2 cups


• Salt to taste


• Turmeric powder 1 teaspoon


• Garlic paste 1 1/2 tablespoons


• Oil to deep fry Onions,


• Thinly sliced onion 4-5 large


• Cloves 4-5


• Cinnamon 1 inch stick


• Green cardamoms 4-5


• Black cardamoms 1-2 Black pepper 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

Preparation:

1. Soak rice for half an hour in five to six cups of water. Drain and keep aside .


2. Marinate mutton in yogurt, salt, turmeric powder,mint leaves, and one tablespoon each of coriander ginger and garlic pastes. Marinate for about four hours in a refrigerator.


3. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper.


4. Cook rice in salted five cups of boiling water till rice is 60% cooked, Drain and keep aside.


5. Heat ghee in a thick-bottomed pan , add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown.


6. Add remaining coriander ginger and garlic paste and mix well.


7. Add marinated mutton and cook on high heat for seven to eight minutes.


8. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly, add 1/2cup of water if required, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.


9. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves,mint. Cook for fifteen minutes on medium heat, stirring occasionally.


10. Arrange half the quantity of cooked mutton in an thick-bottomed pan and spread half the quantity of cooked rice on top of the mutton.


11. Sprinkle a little of the remaining garam masala powder,chopped coriander leaves,mint leaves,kasuri methi, dot the rice with half the quantity of butter(dalda).


12. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process Sprinkle a little of the remaining garam masala powder,chopped coriander leaves,mint leaves,kasuri methi,butter(dalda).


13. Cover it with aluminium foil and cook on low flame for fifteen to twenty minutes .


14. Garnish with fried sliced onions,coriander leaves and serve hot with raita,tomato chutney.

:)

Potato cutlet

Potato Cutlet:

Make the most of this great & veterinarian cutlets with tamarind sauce & yogurt.


Ingredients:

• Steamed & smashed potatos 4-5
• Chopped coriendar leaaves 1/2 cup
• Besan 1 cup
• Chopped green chillies 3-4
• Soji 1 cup
• Turmeric1 tsp
• Red chilly powder 1 tspn
• Salt to taste
• Cumin seeds1 tsp
• Mustard seeds1/2 cup
• Cooking oil
• Soaked kabuli chana 1 cup
• Tomatos chopped 2nos
• Onions chopped 1 nos
• Yogurt1 tsp
• Ginger-garlic paste 1 tspn.

Preparation:

1. Heat a pan with a 3 tsp oil, add mustard & cumin seeds & let them crackle.
2. Add green chilies , ginger-garlic paste & onion in it, when it turn to brown color add turmeric , salt, then add peas & smashed potato. mix it well .
3. Add 2-3 tsp besan & let the mixture cook for 5 min.finally add chopped coriender & remove it from fire & allow it to cool.
4. Once get cool make 10-12 flatten ball of this mixture.
5. Meanwhile, in another heated pan make a gravey of tomato & onions & simmer the kabuli chane in it.
6. In one bowl mix suji & 4 tsp besan, add salt, red chilly & turmeric powder in it. by adding water make a thin batter of it.
7. Heat a nonstick frying pan , put oil on it, dip the flatten balls in a batter & shallow fry them on pan. use oil to fry them properly. repeat the procedure for all the balls.
8. While serving take 2 cutlets in a plate with a spoonful kabuli chana , spread a spoonful yogurt on it, drizzle turmeric sauce, then add spoonful chopped onions & barik sev, coriender leaves for each person .if needed sprinkle salt & pani puri masala on it.
9. This is really mouth watering snak gives a taste of chaupati, children loves it very much.
   

Aloo chat

Aloo Chat:

Ingredients:

• Boiled potatoes 2 big
• Finely chopped onion 1 nos
• Finely chopped 1 nos
• Green chutney 1 tbsp
• Red chutney 1 tsp
• Imli chutney 1 tbsp
• Lime juice 2 tsp
• Chat masala powder 1/4 tsp
• Little yellow sev 1 cup
• Few coriander leaves, chopped for garnishing .
  

Preparation:

1. In a serving plate smash the boiled potatoes.
2. Add in it finely chopped onions and tomatoes.
3. Top it up with lime juice and chat masala powder.
4. Add on the chutneys. Garnish with sev and coriander leaves.
5. serve immediatly.

Dahi puri

DAHI PURI:

Dahipuri, or Dahi puri, is an Indain snack.It is a type of chaat that is based on the mini-puri shell (golgappa) used for the more popular Pani puri.

Ingredients:

For Puri:

• Rawa ¾ cup
• Maida 1 tbsp
• A pinch soda
• water for kneading
• Salt ½ tsp
• Oil 2 tsp
• Puris 6
• Fine sev 3 tbsp
• One boiled potatoes mashed or chopped
• Chaat masala 1 tsp
• Red chilli powder 1 tsp
• Jeera powder 1/2 tsp
• Finely chopped onion 1 nos
• Coriander leaves 1 tbsp
• Tamarind dates chutney 1 tbsp
• Green chutney 1 tbsp
• Sugar 1 tbsp
• Salt to taste.

Preparation:

1. Mix rawa,soda,salt,maida with ice water and knead the dough to sightly elastic consistency. Apply oil and cover and keep aside for 20 min.


2. Make a big round shape with the rolling pin and press round shaped small lid or bottle cap & make more puri shapes.Around 45 puris u can make.


3. Deep fry the puris to fluffy, light brown & crispy.Remove them and drain them on the tissue paper. Don't keep puris one above the other. spread them. After it cools down,store it in air tight container.


4. In a pan mash the potatoes and add salt.it.Mix them.


5. Beat the yoghurt with sugar,a pinch black salt and refrigerate.


6. Take 6 puris in a plate.Make a hole in the centre and add a tsp of mashed or diced potato,sprinkle red chilli powder, jeera powder, chaat masala, a pinch kala namak, chopped onion, green chutney,a tsp of yoghurt,sweet and sour chutney, Again yoghurt on top with fine sev and coriander leaves and a pinch of spice powders.


7. Serve immediately so that it will be crispy inside.