Ingredients: Moong Daal 250 grams Gram Flour 4 – 5 tbsp Baking Powder3 tsp Chopped Onions2 – 3 Green Chilies 10 – 15 Chopped Coriander1 bunch Red Chili Powder2 tsp Turmeric Powder1 tsp Coriander Powder1 tsp Cumin Powder 2 tsp Salt As per taste Carom Seeds A pinch Method: Soak moong daal in water for 1 to 2 hours. Then wash and rinse it and get rid of all the water. Then grind the daal along with gram flour, salt, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and baking powder. Once a paste is formed, add chopped green chilies and chopped coriander to the mixture. Form small balls and fry on medium flame.
Ingredients Milk2 liter Salt1 tbsp Curd½ kg Method Heat milk, add in the whisked salt and curd and let cook till it separates. Then strain in a wet muslin cloth through a paneer mould or a sieve. Let all water drain out and press lightly from top. Let it come to room temperature and then refrigerate. Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.
Ingredients Okra, cut into small pieces½ kg Onion, sliced finely1 cup Oil3 tbsp Red chili powder1 tsp Coriander powder1 tsp Cumin powder1 tsp Turmeric powder½ tsp All spice powder½ tsp Green chilies, slit2 Lemonhalf Salt to taste Method Heat oil, add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and all spice powder. Add okra and the slit green chilies. Add lemon juice and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with rice or roti.
Mutton shank with bone1 ½ kg Oil½ cup Garlic paste3 tbsp Ginger paste3 tbsp Red chilies4 tsp Salt 1 tsp Yogurt4 tbsp Cumin seeds2 tbsp Aniseed2 tbsp Black pepper2 tbsp Dry ginger2 tbsp Black cardamom2tbsp Cloves1 tbsp Nutmeg1 tsp Mace1 tbsp Onion, thinly sliced1 Flour6 tbsp for Garnish Green chilies, choppedas required Ginger choppedas required Lemon slicesas required
Method:
Heat oil, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated. Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces). Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully. Garnish with green chilies, ginger (chopped) and lemon slices. Serve with Nan.
