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