Gurda Kaleji

Ingredients

Cumin seeds- 1 tbsp
Onions-4-5
Mutton gurda kaleji (Liver kidney)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chillies-2
Water-1 cup
Oil-2 cooking spoon

Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add gurda-kaleji to it and rest of the masala to it and fry it nicely. Cover with a plate and let it leave out some water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. Mutton stew is made in same ways with all raw ingredients and no powder ingredients.

Palak Shaljam Ghost

Ingredients

Cumin seeds- 1 tbsp
Onions-2
Mutton-500 grms
Tomotoes-2-3
Green chilly-1-2
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Shaljam-500 grams

Palak-500 grams

Methi-200 grams (optional)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2


Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and then Shaljam, palak and methi and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes. Let it leave water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

Note: Use the red shaljam with leaves for this dish- they are the best ones

Palak and bathwa when cooked together are best saag....one can add soya if available.

For making the white non leavy shaljam , use panj and rai and cook like normal sabzi and no need for garam masala. Steam for 1-2 whistles and use 1 katori water.

Mutton Curry

Ingredients

Cumin seeds- 1 tbsp
Onions-1-2
Mutton-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. If one is to make mutton stew add all raw ingredients and about 5-6 onions and no powder ingredients and no coriander powder.

Aloo Gost

Ingredients

Cumin seeds- 1 tbsp
Onions-1
Goat meat-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1tsp
Coriander powder-2 tsp
Water-2-3 cups
Oil-2 cooking spoon

Potatoes-2-3
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about 2-3 cups of water or and potatoes to it and let water boil and then close the lid and let it whistle 2-3 times and then close the flame. If its young goat meat just 2 whistles will do.

5. Open it when steam releases and then add more salt if its less. Add more water if you want more curry

6. Decorate with fresh cut coriander and mix well.

Note: if you wanna make mutton korma- khaskhas, nuts, curd, etc are added like in chicken korma.

Aloo Keema

Ingredients

Cumin seeds- 1 tbsp
Onions-3-4
Ground meat(kheema)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.


Variations

One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

If meat is highly done one can boil potatoes and add to curry. If one adds a pinch of haldi along with salt to potatoes it boils fast .

Turkish Kebabs

Ingredients

500 grams - Thinly Minced meat(Kheema)

Pudina powder-2 tsp

Kali mirch powder-3/4 tsp

Red chilly powder-1/4 tsp

Ginger garlic paste-1 tsp

Salt-1 tsp

Oil- 1 tbsp

Dry bread-4( I use stale bread)

Grated onions-2

Recipe

1. Remove water from the kheema by pressing in hands and keep in a plate.

2. Grate (shred) onions and remove water by pressing in hands and mix with kheema

3. Soften breads in water and then remove from water and squench water from it and mix it with rest of the ingredients.

4. Add pudina, kali mirch, salt, chilly powder, ginger garlic paste, oil to it.

5. One can put kheema in fridge for some time so it becomes easier to make kebabs. Take oil in hand and make long and shorter version of seekh kababs.

6. Fry in oil and serve hot.

It tastes awesome with combination of long fried potatoes.

For potatoes

1. Take 2-3 potatoes and peel them.

2. Cut them into half and make long pieces from each half.

3. Mix about 1/2 tsp salt in it.

4. It will leave water. Remove that water and fry it in oil.

Seekh kabab

1. To make it into seekh kabab use oven, Oil the Seekhs of the oven and then grill them.

Shammi Kebab( Mutton)

Ingredients

For kheema

500 gm - Thinly Minced meat ( goat or lamb )(Barik Kheema)
1 cup - Bengal gram dal / chana dal

1 -Onion( cut into 4-5 parts)
1 pot -Garlic
1 inch piece - Ginger
1 - Green chili
4 - Red chilly
1/2 tbsp- Pepper corns
3 - Cloves
3 - Big Cardamoms(seeds)

1/2 tsp- Cumin seeds(optional)

1/4 -1/2 cup - Water
Salt to taste- 1 tsp
Oil to deep fry

Kebab ingredients

1 - onion( small pieces)
2 - Green chili
1/2 cup - Chopped coriander leaves
1 - Egg

Method

1 ) In a cooker, put minced meat, onion, ginger, garlic, green chili, red chili(with seeds) , pepper corns, cumin seeds, cloves and Break kheema it if its a refrigerated kheema and mix all ingredients. Let kheema leave out a bit of water. Once it leaves water then add chana dal and some water. Add water according to the water kheema leaves as more water will not be good.

2 )Pressure cook above mentioned ingredients. It will take about 2-3 whistles to cook. Open and if there is some water left then dry it. Don't pester it with spoon.

4 ) Grind the cooked ingredients to a fine paste on a mortal pestel(Sil bitta) so its fine. Grind chilly and all dry ingredients first and then mince rest of the ingredients. Mix paste with finely chopped onion, green chili and coriander leaves. If the kheema is very moist don't add egg inside but make kebabs and dip it in blended egg and fry. or else add egg in it.

5. Keep it in fridge for an hour or more so it becomes dry and thick and its easy to make kebab.

6. Oil the plate and your hands and Make small balls and flatten. Use water to make it so and beat nicely so it doesn't scatter.

7 ) Heat oil in a kadai. Deep fry till golden brown in color on both sides.

Serve hot with coriander chutney.

Tip

While frying if the kababs are breaking apart, then dip each kabab in beaten egg and fry.

Gosht Kichdi!

Ingredients

Masala

Oil-3 cooking spoon

Ghee-1 cooking spoon

Cumin seeds-1 tsp

Black pepper-1 tsp

Cloves-3

Big cardomon-1

Khichdi

Fresh pudina leaves

Mutton-500 grams (or one can use thick kheema)

Rice-3 cups

Urad(dhuli)/Split black gram-1 cup

Water-5 cup

Milk-1 cup

Fennel seeds(Sauf)-1 tablespoon

Mutton

Onion- 1

Tomatoes- 2

Coriandar Powder(Dhaniya)- 1 teaspoon

Red chilly powder- 1 teaspoon

Tumeric powder-1/2 tsp

Ginger garlic paste -1 tsp

Indian bay leaf (tej patta)-1

Cinnamon(Dalchini)-1-2

Green chilly-1-2

Fresh ginger-small pieces

Fresh coriander

Water-2 cups

Small cardomon-2

Salt-1 tsp

Recipe

1. Wash the urad dal and keep it soaked in water for some time

2. Simultaneously wash rice and keep aside.

3. Put oil in a cooker and add masala ingredients to it and then add mutton ingredients to it along with water and put the lid and let it cook for around 5 minutes/ 2-3 whistles so that it is done. (It will depend on meat used, if its a hard meat it can take 5-6 whistles)

4. Take out the steam if its soft meat and then add some ghee to it along with sauf and dal and fry it nicely. Add some green chilly and ginger and 1.5 tsp of salt at this time and fry nicely till meat and dal is cooked nicely. It will take about 5 minutes.

5. Add 5 cups of water and once it starts boiling add rice to it. Water should come just above the rice. Let rice soak a bit of water for a minute or two.

6. Once rice soaks water, add a cup of milk and freshly cut pudina leaves to it and mix it with a light hand. Check salt at this time and add if you feel its less.

7. Close the lid and cook for 5-7 minutes/1-2 whistles.

8. Once steam is released. Mix it nicely and serve.

Have this khichdi by sprinkling some desi ghee accompanied with onions and green chutney.

Note:-

The meat used for this khichdi is generally chest(sine ka) meat or else mota kheema.

Variation

1.If one wants to make mutton curry the process is same as that of mutton mentioned above, just avoid putting cloves, jeera and kali mirj to it and then fry it later with 2 potatoes to it. Fry till alit leaves oil and then add water according to consistency and then cook for 5 minutes by covering with a plate. Also add 2 tsp of dhaniya powder instead of 1.

2. Cooking of kheema requires same process as mutton. Don't add more onions like in usual kheema.

Mutton Roast!

Ingredients:-

Marination

Mutton leg (Raan) meat -1-2 Kg

Ginger garlic paste-1-2 tsp

Tumeric powder-1 tsp

Red chilly powder-1 tsp
Raw papaya- 1 small part, peeled and made into a paste.

Boiling

Oil-1 cooking spoon

Water- 1 -2 cups

Salt-1 tsp

Frying

Oil -1 spoon

Lemon juice for serving

Recipe:-

1. Poke the raan with fork in all of the piece in all the four corners and marinate it with all the marination ingredients and leave it overnight.

2. Put the leg mutton and put in a cooker. Let it let out juices. Add oil, water and salt at this time.

3. Let it cook for around 30 minutes for it to become tender.

4. Once the steam goes off, fry the mixture to evaporate all the water that is left in the cooker. Fry it nicely till no water is left.

4. Once done, fry the whole piece on a tawa , turning it so it gets fried in all four corners. Also add lemon juice during this time so lemon taste enters the piece inside.

5. Cut the whole roast into pieces or just cut the pieces to be eaten.

6. Optionally we can fry piece individually in oil and serve.

7. It can be stored in fridge for days and can be eaten without frying too, just cut into round pieces.

Mutton Biryani!

Ingredients

Yakhni

Mutton-1/2Kg

Onion-1

Garlic-1 big whole

Coriander seeds( Dhaniya)-1 tablespoon

Fennel seeds( Sauf)- 1 tablespoon

Thin white cloth

Salt to taste- 1/2 teaspoon

Masala

Oil-2 cooking spoon

Desi Ghee-1 cooking spoon

Onion- 1 (Thinly sliced)

Ginger garlic paste-1 teaspoon

Green chilly - 1 (optional)

Big cardoman - 1

Small cardoman- 2

Cloves-3

Black pepper- 1 teaspoon

Cumin seeds- 1 teaspoon

Cinnamon stick-1

Indian bay leaf-2

Kevda-1 tablespoon

Saffron- 1 pinch

Zarda colour-1 pinch

Rice-3 to 4 cups (basmati)

Milk-1/2 cup

Salt to taste- 1 teaspoon

Water-5 cups

Recipee

Yakhni

1. Wash the meat properly. Put some water according to the meat in a cooker to boil.

2. Put the meat in the cooker along with the full onion and full garlic.

3. Take a thin cloth and put coriander seed and fennel seeds in equal quantity. Bring all the four corners of the cloth in middle and take one side to tie it tightly in shape of a potli.

4. Put salt to taste and let the water boil.

5. Once the water is boiling , close the lid and let meat to cook. It will take about 2-3 whistles or 15-20 minutes.

6. After meat is cooked, take it out and store the water as well as all the spices.

Biryani

1. Wash the rice properly and keep aside.

2. Put oil in cooker and fry the sliced onions. Fry till golden brown and then remove them and keep it in a plate.

3. Take the cumin seeds, black pepper, cumin seeds , cardoman seeds(taken the skin out) and put it in the oil .

4. Put a spoon of desi ghee and then the cooked meat and then ginger garlic paste, cloves, Cinnamon stick, bay leaf and green chilly. Also squeeze the masala cloth, grate that boiled garlic from yakhni and squeeze it completely into it . Fry the meat properly till oil starts coming out of it.

5. Put yakni water in it and then put the rice into and mix it nicely. Don't mix the rice too strongly or more times or chances are there of them breaking.

6. Add more water if required. Fill the water till above the rice.

7. If meat is done and rice have been in water for too long dont close the lid or let ciij till rice soaks water and then add milk. Then Cover the lid and let it cook for some time. Don't cook for more than 5-10 minutes. Cook it on low flame only till all water dries up.

8. Once the lid opens, mix saffron in kevda and milk along with zarda colour and pour slantwise into the rice in all four corners.

9. Also decorate the fried onion on top and let the rice dum for 5 more minutes.

10. Mix the rice properly once done to mix the onion in it.