MUTTON KOSHA (WITHOUT ONION)

Preparation time : 1/2 hour
Cooking time : 2 hrs

INGREDIENTS:

1) Mutton (with bone) : 1 kg (cut into medium pcs)
2) Ginger paste : 3tblsp
3) Garlic paste : 2tblsp
4) Corriander powder : 2 tblsp
5) White pepper powder : 2tsp (optional)
6) Kashmiri red chilli powder : 11/2 tblsp, Turmaric pd:2tsp
7) Green chilli paste : 1 1/2tsp
8) Salt : 2 tsp
9) Sugar : 1 tsp
10) Tomato : 3 large cut into cubes
11) Garam masala powder : 1tsp
12) cardamom : 5-6
13) Cinnamon stick : 2 inch
14) Bay leaves : 3
15) Corriander leaves and slited green chilli for garnishing
16) Ghee : 1tblsp
17) Mustard oil : 3tblsp

METHOD:

1) Wash Mutton pcs and drain the water. Add Kshmiri red chilli powder,white pepper powder and turmeric powder to the mutton and keep aside for half an hour.
2) Inthe meantime make a paste of ginger garlic and green chilli.
3) In a heavy based non stick sauce pan heat 3tblsp of mustard oil.
4) When the oil is heated add 1 tsp sugar and caramelise on medium heat, keep a watch so that sugar do no not get burnt.
5) Add cubed tomatoes and a little bit of salt and cook covered until they become soft.
6) Now add ginger-garlic-chilli paste and coriander powder and fry the masala until oil leaves from it.
7)Add bay leaves, cinnamon and cardamoms and the mutton.
8) Fry until the rawness of mutton completely disappear.
9) Now add salt and mix well.
(Uptil now cook the mutton on medium heat, now simmer the gas and cover the pan and cook slowly
until mutton become soft and tender, turning intermitently)
10) When the gravy thickens add ghee and garam masala powder and mix well. Cover and give 5 minute's standing time.

Serve garnished with fresh corriander leves and slitted green chillies. This dish goes well with chapaties, parathas or fried rice.

FISH CUTLET(FRY)

Preparation time : 15 minutes
Marination time : 30 minutes


Ingredients:
 1) Fish(Calcutta Bhetki) fillets : 10 (English or regular cut)
2)Lemon juice  : 1 tblsp
3)Salt to taste
4) Ginger paste : 1 1/2 tsp
5) Garlic paste : 1 tblsp
6) Green chilli paste : as per your taste
7) Roasted cumin powder : 1tsp
8) Garam Masala powder : 1/2 tsp
9) Corriander leaves : half a bunch
10) Eggs : 2 beaten
11) Bread crumb, oil for deep fry

Method:

1) Wash and pat dry the fillets
2) Marinate the fillets with salt and lemon juice for 10 minutes
3) Drain the excess water from the fish and add all the ingredients except eggs and bread crumb.
4)Make a paste of coriander leaves or you can finely chop them and add to the marination
5) Marinate for 20 minutes
6) In the meantime beat 2 eggs with salt
7) Now dip the fillets one at a time in egg and roll them in bread crumb shaping the sides properly and neatly. follow the method once more. This is called double coating.
8) In a frying pan heat oil. Don't over heat the oil, deep fry the cutlets on medium flame until golden brown. Serve with salad and sauce

NOTE: There is an alternative marination which is an European style -
Marinate the fillets with salt, lemon juice of same qty as above, add 1tsp Mustard powder(english preferably), 2 cubes of cheese grated, 1 tsp black pepper powder, 1/2tsp white pepper powder,
Marination time is same and coat the fillets once in the same process as above and shallow fry them.Serve the cutlets with boiled vegetables and Jacket potato.You can fry the cutlets in oil mixed with 1 tblsp butter.

ZAFRANI PULAO

Preparation time: 1/2 hr
Serves : 4


Ingredients:

1) Basmati rice : 3 cups (washed and soaked in water for half an hour)
2)Ghee : 2tblsp
3)Cashew nuts : a handful
4)Raisins : a handful
5)Milk: 1/2 cup (warm)
6)Zafran : 2 pinches
7)Kesari food colour : a pinch(optional)
8)Sugar: 1 1/2 tblsp
9)Salt to taste, whole garam masala(cinnamon,cardamom,clove) and 2 bay leaves

10) Keora and Rose water: 1 tsp each

Method:

1)Half cook the rice adding salt to taste,in the meantime soak zafran and kesari colour in milk
2)Drain the water and spread the rice in a thali
3)In a heavy based kadai add ghee and heat it
4) Add whole garam masala
5)Add cashew and raisins and fry a little
6)Now add the cooked rice and mix well on medium heat
7)Add bay leaves, sugar,mix well
8)Now add the zafrani milk and a llittle hot water and cover (don't stir the rice after add zafran)
9)Simmer for 5 minutes
10)After 5 minutes open the lid and mix the rice with light hand, add keora and rose water, mix well and put off the flame.Give a standing time of 5 minutes putting lid.

Seve hot with Meetha Korma or Meat of your choice.

MUTTON MEETHA KORMA

Preparation time : 1/2 hr
Marination time: 24 hrs
serves: 4


Ingredients:
1)Mutton : 1kg (cut in big pcs)
2)Onion:4 large
3)Ginger paste:3tblsp
4)Almond paste:2tblsp
5)Cashew paste:2tblsp
6)Raisin paste : 3tblsp
7)Hung curd : 200grms
8)Sweetened curd(Misti doi):10grms
9)whole garam masala : 2"stick of cinnamon, 6-7 green cardamon,1tsp whole black pepper
10)Bay leaves
11)Keora water(optional): 1 tblsp
12)Beresta(fried onion):one large cut into thin slices
13)Ghee : 5 tblsp
14)White oil: 3tblsp
15)Sugar: 3tblsp
16)Salt to taste

Method:

1) Cut,wash and pat dry the mutton pcs
2) Make a paste of 4 onions
3) Take out the juice of half onion paste and ginger paste
4) In a bowl add mutton, ginger-onion juice,rest of the onion paste,raisin paste, hung curd,one stick cinnamon,two bay leaves amd one tblsp ghee and mix well.
5)leave the mutton in refrigerator for marination (24hrs)

Cooking:

1)In a heavy based vessel add 2 tblsp ghee and fry the thinly sliced onion until golden brown and strain, keep it aside for garnishing
2)Now add white oil and rest of the ghee
3)Add whole garam masala and bay leaves
4)Add sugar to the ghee and caramelise(keep watch so that suger doesn't get burnt)
5)Add mutton pcs and fry
6) when the mutton changes colour add the marinade little by little and cook until the entire marinade is used
7) Now add chashew and almond paste and salt and slow cook the mutton covered and simmering the flame.
8)When mutton becomes tender open the lid and dry the gravy a little more on high flame stirring it frequently so that it doesn't get stuck add the bottom
9)beat the misti doi and add to the korma
10)Remove from flame and add keora water and fried onion and give a standing time for 5 minutes covering the vessel

Serve with Zafrani Pulao

Note:You can cook it in a pressure cooker.

CHICKEN BOTI KEBAB

Preparation time: 15 monutes
Marination time: 2-3 hrs
Serves: 4

Ingredients:
1) Boneless chicken: 1kg
2)Ginger paste: 2tblsp
3)Garlic paste: 1tblsp
4)Onions: 3large+1large(all cut into slices)
5)Green chilli : 3-4
6)Hung curd: 200grm.
7)Red Chilli powder:0ne tblsp
8)Turmeric powder: 1tsp, salt to taste
9)Corriander powder: 2tblsp
10)Garam masala powder:1 tsp
11)Meetha attar :2drops(optional)
12)Mustard oil:2tblsp
13)Lime juice: 2tblsp
14)Fresh Corriander leaves for garnishing

Method:

1) Cut the chicken into small cubes.Wah and pat dry the chicken pcs.
2)In a bowl add all the ingredients except one onion, corriander leaves and green chillies and mix well.
3)Add the chicken pcs to the marinade and mix well
4)Marinate the chicken for 2 to 3 hrs.
5)Now put the chicken with marinade in a kadai and cook it on high flame for 5 minutes turning the chicken occasionally
6) After 5 minutes,simmer the flame and let the chicken cook covered until it is done.
7) uncover the vessel and again on high flame reduce the water stirring every now and then.
8)when the chicken becomes dry but moist remove from flame.
9)Now place the kebabs in an oven proof dish and grill for 5-6 mnts.
10) Garnish with onion rings, corriander leaves and slitted green chillies, and lime juice

Serve hot with Your choice of Roti or Paratha.