Mutton Kofta

Ingredients:

Minced Meat : 250 gms
Onion : 1
Garlic : 4 clove
Green Chili : 2
Salt to taste
Garam Masala Powder : 1 tsp
Red Chili Powder : 1/2 cup
Bengal Gram : 1/2 cup, roasted
Lemon Juice : 1/2 tsp, optional
Cilantro : 1 tbsp
Cooking Oil for frying
Onion : 3 medium, sliced
Ginger : 1/2 tbsp, paste
Garlic : 1/2 tbsp, paste
Yogurt : 1/2 cup
Red Chili Powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Coriander Powder : 1.5 tsp
Salt to taste
Cooking Oil : 3 tbsp
Cilantro : 1 tbsp
Cooking Oil for frying

Instructions:

1. To make the koftas refer to ingredient from minced meat to cooking oil. To make the curry refer to rest of the ingredients.

2. For koftas: Grind onions, green chilies, garlic, salt, and mix with all the powders except for oil. deep fry in oil till lightly golden brown and keep aside.

3. For gravy: Heat oil and fry onions till golden brown add ginger garlic paste. Fry well.

4. Add red chilly powder, turmeric powder, coriander powder and fry in low flame till oil starts coming out.

5. Add yogurt mixed with salt and 1 cup water. Fry for few minutes.

6. Add koftas and sprinkle coriander leaves. Cover and cook till the oil floats on top. Serve hot with white rice.

Choorma

Ingredients:

300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom


Method:

1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.

2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.

3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.

4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.

5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.

FISH TIKKA RECIPE

Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

Preparation:
· Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
· Add fish pieces to the above mixture and mainate them for about 3 hours.
· Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
· Serve fried fish tikka with chopped onions.

BHUNA MURG

Ingredients:

4 - 5 cloves

1 tsp cumin seeds

12 garlic cloves

20 red chillies whole

4 green cardamoms

2 inch cinnamon

1 kg chicken

2 tblsp mustard oil

1/2 cup coriander leaves chopped

1 tsp turmeric powder

1/2 cup yogurt

How to make bhuna murga :

· Clean and wash the chicken, cut into big size pieces.
· Take off garlic.
· Soak red chillies in lukewarm water for 1/2 an hour.
· Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
· Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
· Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated chicken and stir fry on high flame heat.
· When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.
· Stir fry till all moisture has evaporated and chicken has cooked.
· Adjust salt and stir fry till the masala coats the chicken.
· Serve hot, sprinkled with coriander leaves.