SIKHAMPURI KABAB

Lamb boneless           250 G                                        

Chana dal                     50 G                                         

Whole red chillies  5 G                                            

CLoves                        3 G                                            

  Peppercorn                3 G                                             

  SALT                        To taste                                       

 GingerPaste            8 G                                        

Garlic paste             8 G                                      

Fresh coriander    5 G                                          

Fresh mint                 5 G                                      

Cumin powder          1 Tsp                                        

Red chilli powder  1 Tsp                                         

 Corainder powder 1 tsp                                

Turmeric                      ½ tsp                            

Hung Curd                  50 G                                                                                                                   

Onions                          70 G                                                                                                                   

Lemon                            2  G                                                                                                                      

Oil                                  For shallow fry

PROCEDURE

                                                 

1.      Cut the lamb into cubes. Put the lamb into handi

2.      Add onion, chana dal, whole red chillies, cloves and peppercorn. Boil the lamb on slow heat till it becomes tender.

3.      Allow to cool. Blend the lamb mixture into fine paste.

4.      In separate bowl add fried onions, powdered spices, chop mint, chop coriander, salt and lamb paste. Mix it thoroughly 

5.      Make small balls of mixture, flatten it between palm. Make cavity in the centre fill it with hung curd mixture. Cover it and flatten it again and shallow fry.

WARQI KHEEMA LUKMI

Mince meat                     300 G                                                                                                   

 Refined flour              450 G                                                                                                     

Butter                             150 G                                                                                                     

 Salt                                 To taste                                                                                              

Lime juice                       1tbsp                                                                                                     

 Onions                           50 G                                                                                                        

 Ginger garlic paste   5 G                                                                                                           

 Oil                                   To fry                                                                                                   

 Turmeric powder       ¼  tsp                                                                                                    

 Green chilli                 10 G                                                                                                        

 Coriander powder     4 G                                                                                                           

 Garam masala              ¼ tsp                                                                                                     

 Red chilli powder      ½ tsp                                                                                                     

 Mint leaves                   15 G                                                                                                        

 Coriander leaves       20 G

PROCEDURE

                                                        

1.      For stuffing: In separate pan add oil. Add chopped onions sauté for while.

2.      Add ginger garlic paste and powdered spices.

3.      Add chop mint and chop coriander.

4.      Add minced meat and allow to cook on medium flame. Add salt.

5.      When meat is cooked and mixture is dry remove from flame and cool it down.

6.      In bowl collect all purpose flour, add little butter, salt, lime juice and by adding water make smooth dough. Allow to rest the dough.

7.      Divide the butter into three equal portion. Roll the dough into rectangle apply 1 part of butter, sprinkle some dry flour on it and make book fold. Allow to refrigerate.

8.      Repeat the above process more two times so as to use all parts of butter.

9.      Roll the dough into rectangle. Cut it into small squares. Place the stuffing in the centre and fold the other half by sealing the edges and then deep fry. 

10. Serve hot.

RAHRA MUTTON

Onion                   250 G                             

Ginger paste     25 G

Garlic paste     25 G

Tomato              250 G                            

Cashewnuts      60 G  

Mutton curry cut 500g                         

Corainder Fresh  15 G  

Green chillies     30 G  

Magaz                       60 G

Salt                    To taste                 

Oil                            80 G  

Mutton mince   100 G                          

Cumin powder  1tbsp                       

Red chilli powder   2 tbsp             

Turmeric  powder   1 tbsp                                                                                        

Corainder powder  2 tbsp                                                                                        

Garam masala pwd  1 tbsp                                                                                        

Green Cardomom  10 G   

Black Cardomom   10 G

Cinamon                      10 G  

Bay leaf                      10  G

Curd                             50 G  

PROCEDURE

1)    Boil Cashewnut and magaz. Blend it to fine paste.

2)    Chop onion and tomatoes

3)    Heat oil in handi, add whole garam masala and allow to crackle.

4)    Add chop onion and cook till it turns into golden brown color.

5)    Add ginger garlic paste and sauté for while.

6)    Add powdered masalas and cook it for while.

7)    Add chop tomatoes cook till tomatoes gets mashed. Add mutton curry cut and cook

8)    Add mutton mince and adjust seasoning.

9)    Add Kaju and magaz paste and cook. Add whisked curd into the gravy.

Garnish dish with chop coriander or julienne of ginger.

BESANWALI BHARWAN MIRCH

Achari green chillies 250G                       

Besan            100G

Hing                 5G     

Jeera             10G  

Turmeric powder    1 tsp

Red Chilli powder   2 tsp

Corainder powder  2 tsp

Salt            As required                                 

Lemon juice            10ML                                                                                   

Amchur powder   1 tsp

Saunf powder       1 tsp

Oil                               80G

PROCEDURE                

1.    Wash and slit the achari green chillies from one side

2.    Take out the seeds of chillies and sprinkle some salt and leave it aside

3.    For stuffing: Heat oil in pan add hing, and jeera allow to crackle

4.    Add powdered spices, salt, and besan and roast them

5.    Now add lemon juice, amchur powder and saunf powder. 

6.    Stuff above mixture into the chillies and cook the chillies in kadhai on slow heat so as to become soft.

7.    Garnish with Chop coriander

DAL PANCHAMEL

Onion                             50g     

Ginger paste               20g     

Garlic paste               20g     

Masoor Dal Dhuli   50g     

Chana dal                    50g     

Arhar dal                     50g     

Moong Dal                  50g     

Urad Dal Dhooli      50g     

Tomatoes                     100g  

Salt                            To Taste                                           

Oil                                    80 ml 

Red Chilli powder   1 Tbsp  

Turmeric powder     1 tsp 

Corainder powder  2 tbsp

Jeera powder             1 tbsp

Chop Corainder       2 tsp  

Hing                                 10g     

Whole red chillies 10g     

Jeera                              15g     

Methi dana                   5 g       

Corainder seeds      5 g       

Cloves                          2 g       

Cinamon                        5 g

PROCEDURE        

1.    Boil all variety of dal in pressure cooker.

2.    For tempering: In oil add methi dana, coriander seeds, laung, cinnamon and saunf dry roast the ingredient and blend them well.

3.    In a separate vessel heat oil, sauté chop onions till they golden brown color

4.    Add ginger garlic paste and powdered spices.

5.    Now add chop tomatoes and cook

6.    Now add boiled dal and  then add whisked curd. 

7.    Finish the dal with chop coriander