Mutton - Kheema ball curry

Ingredients:-

Kheema - 250 gms
Medium size - 2 (thinly sliced Onion)
Chilli powder - 1 tsp
Ginger-Garlic pastd - 1 tsp
Turmeric Powder - ¼ tsp
Guram masala - ½ cup
Curd - ½ cup
Shahzeera - ½ tsp
Cooking oil - 4 tsp
Rosted Channa powder - 30 gms
Salt - To tast
Grind to paste after roasting
Khus - khus - 2 tsp
Watermelon seeds - 1 tsp
Chironji seeds - 1 tsp
Fresh coriander leaves - For garnishing

Method:-

1. Take the minced meat in a bowl. To this add shahzeera, chilli powder, salt and channa powder. Put it in mixer and grind. Make small balls and keep aside.
2. In a pan add oil and fry the onions till golder brown. Add ginger`garlic past, turmeric powder, chilli powder, salt and garam masala. add the grounded paste and stir after sprinkling a little water.
3. Add the beaten curd and grounded paste stir for 2 to 3 minutes. Put 2 to 3 cups of water allow it to boil for a minute.
4. Add the Kheema balls and cook till they are done.
5. Cook till the gravy thickens.

Mutton Chops

Ingredients:-

1/2 kg - Mutton chops
200 gms - Tomatoes
75 gms - Ginger
2 tsp - Coriander powder
1/2 Cup - coriander leaves
Few - Green chillies
11/2 tsp - Red chilly powder
11/2 Cup - curd
A pinch - nutmeg
1/2 tsp - Garam masala
3 tbsp - Ghee or oil
Salt - to taste

Method:-

1. Put muttonchops, chillies, tomato, coriander leaves and salt in a pressure cooker and cook for about 5 minutes.
2. Add oil or ghee and again fry for 10 minutes.
3. Mix all the spices, red chilly powder, garam masala, nutmeg and coriander powder in curd. Beat the mixture properly.
4. Add this to the chops and seethe for about 3 minutes.
5. Keep in a pressure cooker and cook for about 3 to 5 minutes.
6. Muttonchops are ready. Serve it garnished with chopped coriander leaves.

Mutton in Spinach Paste

Ingredients:-

750 gm - Leg or shoulder of mutton
3 tbsp - Ghee
3 Cloves - crushed garlic
1 inch - Fresh grated ginger
1/2 - Green chili, finely chopped, ground
2 tsp - Mustard seeds, ground
1 tsp - Turmeric powder
1 tbsp - Coriander, ground
750 gm - Fresh or frozen spinach
A pinch - of freshly grated nutmeg
1 tsp - Sugar
1/4 - Cup of plain yogurt
4 - Black cardamoms, crushed
Salt - to taste
1/2 - Cup of thick cream
11/2 - Cups of water

Method:-

1. Heat the ghee and saute the garlic.
2. Add ginger, coriander, cardamom, chilli and mustard seeds on moderate fire for about two minutes.
3. Add meat and sprinkle on turmeric, stir thoroughly and cook for about five minutes.
4. Pour some water and cook for about 20 minutes.
5. Add more water and salt.
6. Cook till the meat is tender and liquid absorbed.
7. Chop spinach finely and place into a separate saucepan with nutmeg, sugar, and yogurt.
8. Cook and now add to liquidizer, blend into a puree.
9. Combine it with the meat and heat it up, stirring to mix the two sauces well.
10. Now add thick cream to it and reheat.

Mutton Dhall Curry

Ingredients:-

250 gm - Mutton cut into small bite-sized pieces
175 gm - Dhall, soaked for overnight
500 ml - Thin coconut milk
100 ml - Thick coconut milk or pati santan
4 tbsp - Oil

(A)

1/2 tsp - Salt
Pinch of ground - black pepper
1 Cup - water
1/2 tbsp - Old ginger juice

(B)Ground Spices

8 - Shallots
25gm - Old ginger
2 cm - Galangal
2 tbsp - Meat curry powder
4 - Cloves garlic
2 tbsp - Chilli paste

(C) Spices

4 - Cardamons, split
3cm - Cinnamon stick
1 Stalk - lemon grass, lightly smashed
2 Stalk - curry leaves
1/2 tsp - Salt

(D)

Halved and seeded
2 - Red chillies
1 - Tomato, quartered
4 - Green chilliesSeasoning:
1 tsp - Chicken stick granules
1/2 tsp - Salt
1/2 tsp - Sugar

Method:-

1. Combine mutton and ingredients (A) in a big saucepan, mix well.
2. Bring it to a boil, and then simmer over low heat till meat is tender.
3. Add more water if require to keep it moist.
4. Cook dhall in a cupful of water on low heat till soft and mixture turns thick.
5. Take a deep cooking pot and heat oil in it.
6. Saute the ingredients (B) till dragrant
7. Add the ingredients (C) and fry till oil rises and separates.
8. Add boiled mutton and dhall, fry it, keep stirring.
9. Pour thin coconut milk and bring it to a boil.
10. Add the ingredients (D) and cook at a simmering boil.
11. Combine pati santan with it and bring to just a boil.
12. Add seasoning to taste, dish out and serve hot.

Mutton Fry

Ingredients:-

2 pounds - of meat
2 big - chopped Onions
4 tsp - Ginger garlic paste
1 tsp - Coriander powder
100 GMS - Butter milk/Curd
2 tsp - Chili powder
1/4 tsp - Cumin powder
3/4 tsp - Garam Masala powder
1/2 tsp - Saunf powdered (fennel seeds)

Method:-

1. Clean and wash meat properly.
2. Mix meat along with all other ingredients except onion in a cooker and mix well so that all the pieces are coated with the masala then add 1/2 cup water.
3. Close the lid and cook it till 5 whistles .Let it cool then open .
4. In another pan fry onions in oil till they are golden brown.
5. Add the cooked meat along with the gravy to the onions and let it boil.
6. Cook them till the gravy becomes thick and the oil separates.
7. Garnish with coriander leaves.

Masala Mutton Chops

Ingredients:-

mutton chops - 1 kg
curds - 250 ml
onions - 1 cup, chopped
tomatoes - ½ cup, chopped
green chillies - 2 tsp, chopped
coriander leaves - 2 tbsp, chopped
red chillies - 3
coriander seeds - 2 tsp
cumin seeds - 1 tsp
pepper corns - 1/2 tsp
cardamoms - 3
cloves - 4
cinnamon - 2 pieces
ghee or oil - 3 tbsp
salt - to taste

Method:-

1. Wash the chops and drain the water.
2. Add curd and salt and marinate for 1 hr.
3. Add onion, tomato and green chillies.Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops.
4. Add ghee or oil and ½ cup of water .
5. Pressure cook for 15 minutes.
6. Cool the cooker for 10 minutes and open the lid.
7. Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top.
8. Serve with roti or parathas.

Mutton Kabab

Ingredients:-

500 gm - Mutton, cut into 1-1/2 inch pieces
2 tsp - Chironji
2 tsp - Coriander Seed
2 tsp - Khus Khus
1 tsp - Cumin Seeds
3 tbsp - Curd
1 tsp - Garlic Paste
1 tsp - Ginger Paste
1 tsp - Onion Paste
1 - Onions
8 - Peppercorns
4 - Cloves
Salt - to taste

Method:-

1. Apply ginger-garlic paste, beaten curds and onion paste to the mutton cubes.
2. Lightly roast and powder the chironji, coriander seeds, khus-khus, cumin seeds, cloves and peppercorn.
3. Add this powder and salt to taste with the mutton, mix well.
4. Allow the mutton to marinate for about 6 to 8 hours.
5. Now thread each mutton cube on the skewers, baste with oil and roast over charcoal.
6. •Serve hot Mutton Kabab with onion rings.

Mutton Kolhapuri

Ingredients:-

1kg - Mutton
4 Largeb - chopped onions
1 tsp - Turmeric powder
1 Cup - grated coconut
4 tsp - Kolhapuri masala
4 - Garlic clove
1 - Ginger
1 tbsp - Garam masala
coriander leaves - half cup
3 Fried - lavangi chillies
Salt - to taste

Method:-

1. Grind garlic and ginger to make a paste.
2. Heat the oil and fry chopped onions till it turns golden brown.
3. Add ginger garlic paste and stir it for a while.
4. Mix grated coconut, turmeric powder, garam masala, kolhapuri masala and fried
5. lavangi chillies.
6. Add mutton and fry till it turns brown.
7. Now add water and fried spices in mutton.
8. Cook it till the mutton turns smooth.
9. Adorn it by fresh coriander leaves.
10. Serve it with rice.

Mutton Korma

Ingredients:-

500 GMS - boneless mutton
6 - pieces of Cloves
6 - pieces of Green cardamom
A - small stick of Cinnamon
A - pinch of Nutmeg powder
1/2 tbsp - Cumin seeds
4 tbsp - of Oil
3 - Bay leaves
1 cup - finely chopped onions
1 tbsp - each of Garlic- Ginger paste
1/2 tsp - Turmeric powder
1/2 tsp - Red chili powder
1/2 cup - of Poppy seed paste
1/2 cup - of Coconut paste
1 tbsp - of roasted coriander powder
Salt - according to taste

Method:-

1. Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.
2. Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.
3. Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.
4. Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes. Serve hot-garnished with coconut paste.

Mutton Masala

Ingredients:-

1kg - mutton (cut into small pieces)
1/2 tsp - Turmeric powder
6 - Pepprcorns
3/4 Cup- water
21/2 Inches - cinnamon sticks
1/4 Cup - oil
2 tsp - Ginger paste
2 tsp - Garlic paste
4 - Cloves
1 Big - tomatoes, chopped
1 Big - onions, chopped
2 tbsp - Coriander powder
1 tbsp - Chili powder
1/2 tsp - Garam masala
1 tsp - Cumin powder
Salt - to taste
Chopped - coriander to garnish

Method:-

1. Place the mutton, water, turmeric powder, pepper, cloves, cinnamon and salt in a pressure cooker or a stewer and cook till mutton is tender.
2. Heat oil in a pot and sauté chopped onions in it.
3. Add chopped tomatoes and cook till soft.
4. Combine the the ginger and garlic pastes with it, mix well.
5. Add all the other masalas and sauté for about 2 minutes.
6. Combine the mutton mixture with it and cook over low heat till the gravy thickens.
7. Garnish it with coriander leaves and serve.

Mutton Palak Curry

Ingredients:-

1 kg - Mutton (cubes)
2-3 tbsp - Oil
Salt - to taste
4 - Onions (chopped)
3tsp - Red Chilies
1 tbsp - Ginger-Garlic paste
2 tsp - Coriander Powder
1 pinch - Fennel Seeds
4 bunches - Spinach (chopped)
2 tsp - Green Chilies (chopped)

Method:-

1. Heat the oil in a pan; add fennel seeds and coriander to it. Now add onions and green chilies to it; fry till the former turns golden brown in color.
2. Add ginger-garlic paste, red chilies and salt to the above; stir for a few seconds.
3. Now thoroughly wash the mutton cubes. Add them to the above.
4. Keep stirring until the mutton gets properly coated with the gravy.
5. Cover the pan and allow the mutton to cook.
6. Add finely chopped spinach to the mutton. Let it cook for 2 minutes and then, turn off the flame.
7. Mutton Palak Curry is ready to serve. Garnish it with fresh coriander leaves.

Mutton Rezala

Ingredients:-

1kg - Mutton
500gm - Curd
1 tsp - Garlic Paste
50gm - Onion Paste
50gm - Ginger paste
5-6 - Red Chilis
2 tsp - White Pepper Powder
1 drop - Kewra Essence
2 - Bay Leaves (Tej Patta)
3-4 - Cinnamon Sticks (Dalchini)
4 tbsp - Oil
Salt - to taste

Method:-

1. Wash mutton thoroughly. Smear it with salt and white pepper powder all over.
2. Now, marinate the mutton in the mixture of curd and ginger paste.
3. Keep it in the refrigerator for at least 30 minutes.
4. Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.
5. Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.
6. Stir the mutton until its water comes out. Turn the flame to low.
7. Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.
8. Add kewra essence, when the mutton is properly cooked.
9. Mutton Rezala is ready to serve.

Mutton Roast

Ingredients:-

1/2 - kg Meat
1 cup - curd
1/2 cup - Oil

For grinding:-

2 tsp - chili powder
1/2 tsp - black pepper.8 cloves
1 tsp -ginger paste
1 tsp - coriander powder

Method:-

1. Clean and cut the meat into small pieces for curry.
2. Grind all the ingredients listed under grinding into a smooth paste with little water if necessary.
3. Now apply the ground paste to the meat pieces along with the curd and keep it aside for 4 to 5 hrs to marinate.
4. Grease a baking tray, put the meat pieces in it and pour the melted Ghee(clarified butter) over it.
5. Bake the mutton pieces in a pre-heated oven for 1 hr till done.
6. Bake it at 200 Degree C for 60 min.

Mutton Sukka

Ingredients:-

Mutton - 1/4 kg
Onion - 1
Tomato - 2
Garlic - 2-3
Ginger paste - ¼ tsp
Chili powder - 1½ tsp
Coriander powder - ¼ tsp
Turmeric powder - a pinch
Cinnamon - 1 inch stick
Cloves - 3
Cardamom - 2
Curry leaves - few
Black pepper - 1 tspn
Sauf - 1 tsp
Cumin seeds - ½ tsp
Salt and Oil - as required

Method:-

1. Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chili powder, Turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done in 4 to 5 whistles).
2. Make sure that mutton is well cooked.
3. Heat a pan and roast Cinnamon, Cloves, Cardamom, Sauf, Black pepper, Cumin seeds without Oil till it gets little brown.
4. Grind the fried items.
5. Heat Oil in a pan.
6. Add Curry leaves, cooked Mutton (in step1) along with water you used to cook mutton and the grounded items.
7. Fry till the water evaporates
8. Again fry for 4-5 minutes and sever hot.

Mutton Zafrani

Ingredients:-

500 GMS - pieces of mutton
1 cup - yogurt
1/2 cup - butter
1 tsp - each of crushed garlic and ginger
1 tbsp - each of chopped green chilies and coriander leaves
1 1/2 tsp - salt chilly pdr.
1 1/2 tsp - chilly pdr
1/2 tsp - Jeera
1 small - piece of cinnamon
4-5 - green cardamoms
1/4 tsp - Mace
1/4 tsp - Saffron

Roast and grind the following :-

1 1/2 - piece of dry coconut
1 tsp - poppy seeds
A few cashew nuts for garnishing
4-5 - whole small onions

Method:-

1. In a bowl mix yogurt with garlic, ginger ,coriander leaves, green chilies, haldi (turmeric) powder. chili powder. and salt.
2. in the mutton pieces and leave to marinate for 1/2 hour.
3. a cooker melt butter, fry onion to golden brown color. Remove and keep aside.
4. the mutton and yogurt mixture to it . Cook under pressure for 8-10 minutes.
5. pressure and add the ground cumin seeds, cinnamon, mace and cardamom.
6. for a minute, then add the roasted and ground masala.
7. over medium heat till the oil separates and the masala gets a brownish color.
8. saffron and fried onions. Cook further for 5-7 minutes.

Baingan KaBhaurta

Ingredients:-

2 medium - baingan (brinjal, eggplant)
2 medium - onions- chopped
3 tomatoes- chopped
1 inch ginger piece - chopped
5 cloves garlic - chopped
3/4 tsp - chilli powder
1/2 tsp - cumin seeds
1/2 tsp - coriander powder
salt - to taste
1 1/2 tbsp - oil

Method:-

1. Prick baingan with a fork and roast on a naked flame till their skin appear blistered and they shrivel in size. Alternatively you can also microwave them on a High for 10 minutes.
2. Cool baingan by dipping them in water. Peel off the skin and mash them.
3. I prefer mustard oil for bharta. In a pan, heat mustard oil to the smoking point that is till vapors start coming out of it. Add cumin seeds. When they turn brown, add onions and saute till they are transparent.
4. Add ginger and garlic and saute for 1 minute. Add red chilli powder, coriander powder and tomatoes. Cook till oil begins to separate.
5. Add mashed baingan and salt. Cook for 7-8 minutes over medium heat stirring.
6. Garnish with chopped coriander leaves.

Dahi Baray

Ingredients:-

Mash daal - 1 cup
Moong daal – 2 tbsp
Yogurt – 4 cups
Zeera - 2 tbsp
Tamarind chutney
Dry red chillies - 3-4
Coriander leaves- a small bunch
Sugar – 1/4 tsp
Salt to taste
Oil for frying.

Method:-

1. Soak both the daals overnight or 6-8 hours, grind it to smooth paste.
2. Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
3. Fry zeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
4. Now fry the baras in oil, and as soon as you take it out put the baras in warm water for 5-10 second, after that take the baras out and squeeze any excess water with hand and put it in the curd.
5. Finally, you can garnish your dahi bara with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.
6. To make this dahi bara more appealing you can garnish little tomato ketchup and chutney.

Kulfi Falooda

kulfi falooda

Ingredients:-

Milk – 4 cup
Sugar – ½ cup
Green cardamoms – 4
Cream – 1 cup
Condensed milk – ½ tin
Corn flour – ¼ cup
Kewra water – ½ tsp
Almonds and pistachio – as required


Method:-

1. Take a pan and put sugar in it and heat it up until it turns into brown syrup.
2. Take it off the cooker and quickly add one cup of milk and mix well, then add the remaining three cups of milk and put it on the cooker again.
3. Add cream, condensed milk and cardamom powder and cook for ten minutes.
4. Mix corn flour in a little bit of water and then add it to the milk mixture and cook until it becomes a thick custard.
5. Take it off the cooker and let it cool down.
6. when it cools down, add almond, pistachio and kewra water.
7. Mix the mixture and put it in an airtight container before putting it in the freezer.
8. You can serve it as it is or serve it with vermicelli.

Falooda Sev

Ingredients:-

Corn flour – 1 cup
Water – 2 ½ cup



Method:-

1. Put 1 cup corn flour and 1 cup water in a pan and mix them well.
2. Then add the remaining 1 ½ cup of water and cook it until it becomes a thick mixture.
3. Now take it off the cooker and check if it’s cooked well.
4. To check, take a piece of the mixture and put it in icy water.
5. If it melts, the mixture isn’t cooked well.
6. Put the mixture into the falooda maker and remember to put a bowl filled with icy water underneath.
7. If you don’t have a falooda maker, get a strainer with medium sized holes.
8. Put the mixture in the strainer, and press continuously with something.
9. Remember to have a bowl filled with icy water underneath.
10. O the vermicelli will end up sticking with each other.