Poha cutlet

Ingredients:
1 cup soaked poha
2medium size boiled and smashed potatos
finelly choped green chilli,coriander leaves,and onion
1tsp of chat masala
1tsp of red  chilli powder
2tsp lemon juice
1tsp of jeera
1tsp of mustard seeds
1tsp of azwan
1tsp of soda
3tsp of basen
1tsp of turmeric powder
2tsp of lemone juice
salt to taste
oil for frying.

Method:

Heat pan , add 2 tspn of oil, add jeera and mustard seeds heat untill they crackle.
Add choped onion green chilli, corinder leaves, red chilli powder,and turmeric powder.
Transfer the entire fried mixture in to smashed potatos, then add soaked poha ,chat masala, lemone juice, soda  salt to taste,and azwan, turmeric powder.
Make cutlets and deep fry or shallow fry.
If cultes are spreading in oil then add basen and then fry.
serve hot with chutney.

Phalaphal

Ingredients:
2 cup soaked chole,
finelly choped onions,coriander,and green chilli,
1tsp azwan,
1tsp of soda,
salt to taste,
oil for frying.


Method:

Take over night soaked chole,and grind it.(make dardara powder).
Mix finelly choped onion,coriander,green chilli,1 tsp of soda,1tsp azwan salt to taste,finally add grinded chole, mix well keep aside for few minutes.
Heat oil in a pan.
Make round round cutlets and deep fry them .
serve hot with chutney .

Rava ladoo

Ingredients:1 cup semolina (rava / suji)

1 cup sugar (cheeni)

1 cup milk

1 tblsp currants (kishmish)

1 tblsp cashewnuts (kaju)

3 tsp pure ghee









How to make rava ladoo:

Cut the cashew nuts.

Wash and dry the currants.

Heat up a little ghee and lightly fry them.

Keep aside.

Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.

Then mix in sugar and milk and stir fry till the mixture becomes sticky.

Mix in the cashew nuts and raisins to the mixture.

Take off the pot from heat up and form the dough into small balls.

Serve when cool and dry.

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.

:)