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Chicken Haleem Contributed By: Contributed By: Khana Khazana

Ingredients Boneless chicken breasts,1/2 inch cubes 4

Ghee

3 tablespoons

Green cardamoms

2-3

 Cloves

5-6

Cinnamon

1 inch stick

Bay leaves

Cumin seeds

1 teaspoon

Onions,sliced

3 medium

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Split green gram with skin (chilkewali moong dal),soaked

2 tablespoons

Split Bengal gram (chana dal),soaked

2 tablespoons

Broken wheat (dalia/lapsi),soaked

3 tablespoons

Turmeric powder

1/2 teaspoon

Red chilli powder

1 teaspoon

Salt

to taste

 Garam masala powder

1/2 teaspoon

Fresh coriander leaves,chopped

2-3 tablespoons

Fresh mint leaves,hand torn

10-12

Method Heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds and onions and saut till light brown. Add ginger paste, garlic paste and continue to saut. Add chana dal, moong dal and dalia and stir. Add turmeric powder and red chilli powder and mix. Add half a cup of water and saut for two to three minutes. Add chicken cubes and salt and mix. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves. Stir and cover. Cook on medium heat till done. Remove the bay leaves. Blend it lightly using a hand blender and serve hot.

Chicken Methi Ingredients Chicken 750 grams

Onions

3 medium

 Ginger

2 inch piece

Green chilli

Fresh coriander leaves

a few

Oil

2 tablespoons

Bay leaves

2 leaves

Green cardamom

Black cardamom

Cloves

Cinnamon

1 inch stick

Black peppercorns

Garlic paste

2 tablespoons

Turmeric powder

1/2 teaspoon

Red chilli powder

1 teaspoon

Coriander powder

1 tablespoon

 Yogurt

1 cup

Dry fenugreek leaves (kasuri methi)

2 tablespoons

Garam masala powder

1 teaspoon

Salt

to taste

Method Clean, skin, wash and cut chicken into medium sized pieces. Peel, wash and chop onions. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash and chop coriander leaves. Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Saut until cardamoms start to crackle. Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Saut for a minute. Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and three-fourth cup of water. Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves.

Chicken In Thai Green Curry Contributed By: Contributed By: Khana Khazana Ingredients Boneless chicken,1 inch pieces 600 grams

 Oil

2 tablespoons

Chicken stock

3 cups

Salt

to taste

Kaffir lime leaves

3-4

Coconut milk , thick

3/4 cup

Basil leaves,torn

6-8

Red chillies sliced diagonally

For paste

Green chillies

4-5

Small onions

Garlic

6-8 cloves

Galangal

1 inch piece

Lemon grass

2 stalks

Coriander roots,chopped

3 tablespoons

 Coriander seeds

2 teaspoons

Cumin seeds

2 teaspoons

Lemon rind

1/4 teaspoon

Lemon juice

1 tablespoons

Basil leaves

6-8

Fish sauce

1 1/2 tablespoons

Method For the green curry paste grind together green chillies, small onions, garlic, galangal, lemon grass, coriander roots, coriander seeds, cumin seeds, lemon rind, lemon juice, basil leaves, fish sauce and little water to a fine paste. Heat oil in a pan. Add the ground paste and saut for three to four minutes. Add chicken pieces. Mix and saut for three to four minutes. Add stock and bring to a boil. Add salt, hand torn lime leaves and cook for nearly ten minutes. Add coconut milk and bring to a boil. Add hand torn basil leaves, sliced fresh red chillies and take off the heat. Serve hot with steamed rice. Chef's Tip

Green Chilli Chicken Contributed By: Channel: FoodFood-Sanjeev Kapoor's Kitchen

Ingredients Chicken,1 1/2 inch pieces 800 grams

Small Green Chillies

1 cup

Green chillies

Onions

2 medium

Ginger

1 1/2 inches

Garlic

10 cloves

Fresh coriander leaves

1/2 cup

Salt

to taste

Oil

3 tablespoons

 Cumin seeds

3/4 teaspoon

Turmeric powder

1/4 teaspoon

Coriander powder

2 teaspoon

Roasted cumin powder

1 teaspoon

Garam masala powder

1 teaspoon

Method Chop onions, ginger, garlic, coriander leaves and 3 green chillies and put in a grinder jar. Add salt and sufficient water and grind to a smooth paste. Add this paste to chicken and mix well. Set aside to marinate for at least hour or 24 hours in a refrigerator. Heat oil in a deep non-stick pan. Add cumin seeds and saut till the colour changes. Add whole green chillies and mix well. Add salt and turmeric powder and mix well. Saut for 2 minutes on high heat. Add marinated chicken and mix well. Add coriander powder, roasted cumin powder and garam masala powder and mix well. Cook on high heat for a minute. Then cover and cook on high heat for 3-4 minutes. Reduce heat and cook for about 15-20 minutes, adding water if required. Serve hot.

Kadai Chicken Contributed By: Channel: FoodFood-SK Kitchen - TeenPatti

Ingredients Chicken,Cut into 12 pieces on the bone 750 grams

Oil

3 tablespoons

Onions

3 medium

Coriander seeds

2 teaspoons

Cumin seeds

2 teaspoons

Black peppercorns

10-12

Dried red chillies

Tomatoes

3 medium

Ginger-garlic paste

2 tablespoons

Green chillies

Salt

to taste

 Cashewnut paste

2 tablespoons

Method Heat oil in a non-stick kadai. Slice onions and add and saut. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely. Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and saut. Chop green chillies and add. Saut for minute and add powdered spices and stir. Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashewnut paste and cup water and mix well. Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done. Switch off heat and let it stand for 5 minutes. Serve hot. Chef's Tip

Malwani Chicken Contributed By: Channel: FoodFood-SK Kitchen - TeenPatti

Ingredients Chicken,1inch pieces on the bone 750 grams

Salt

to taste

 Ginger paste

1 1/2 tablespoons

Garlic paste

1 1/2 tablespoons

Cumin seeds

3/4 teaspoon

Caraway seed (shahi jeera) powder

3/4 teaspoon

Cloves

6-8

Green cardamoms

Black cardamoms

Black peppercorns

7-8

Poppy seeds (khuskhus/posto)

1 1/2 teaspoons

Dried coconut ( khopra),grated

3/4 cup

Dried red chillies,broken

Coriander seeds

3 teaspoons

Oil

2 tablespoons

 Onions,sliced

3 medium

Turmeric powder

3/4 teaspoons

Method Mix chicken with salt, ginger paste and garlic paste and set aside in a refrigerator to marinate for hour. Dry roast cumin seeds, caraway seeds, cloves, green cardamoms, black cardamoms, black peppercorns, poppy seeds, dried coconut, red chillies and coriander seeds till fragrant. Cool and grind to a powder. Heat oil in a deep non-stick pan. Slice onions and add and saut. Add turmeric powder and saut till lightly browned. Add chicken and mix. Add the masala powder and mix well. Add 2 cups of water and cook, covered, till the chicken is done. Serve hot. Chef's Tip

Andhra Mutton Curry Contributed By: Book: Cooking with Olive Oil

Ingredients Mutton,1/2 cm cubes 500 gram

 Salt

to taste

Turmeric powder

1/4 teaspoon

Poppy seeds (khuskhus/posto)

1 teaspoon

Fennel seeds (saunf)

1/2 teaspoon

Peppercorns

Coriander seeds

1 teaspoon

Cumin seeds

1 teaspoon

Cinnamon

1 inch peice

Clove

Green cardamom

Olive oil

4 tablespoon

Curry leaves

10

Onion ,chopped

3 medium

Ginger-garlic paste

1 teaspoon

 Red chilli powder

1/2 teaspoon

Black pepper powder

2 teaspoon

Tomato,chopped

1 large

Fresh coriander leaves,chopped

1/2 tablespoon

Method Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat olive oil in kadai (wok). Add curry leaves and onions. Saut till the onions are brown. Add gingergarlic paste, red chilli powder and half the black pepper powder and saut for a minute. Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy. Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.

Andhra Style Chicken Pulao Contributed By:

Channel: FoodFood-SK Kitchen - TeenPatti Ingredients Chicken,Cut into 12 pieces on the bone 750 grams

Basmati rice,soaked

1 1/2 cups

Onions

2 medium

Oil

3 tablespoons

Cinnamon , one inch sticks

2-3

Cloves

5-6

Green cardamoms

Star anise

Curry leaves

15-20

Dried red chillies

3-4

Garlic

15-20

Ginger

1 1/2 inch piece

Water

2 tablespoons

 Green chillies

Salt

to taste

Coconut milk

1 cup

Chicken stock

2 cups

Lemon

Method Slice onions. Heat oil in a deep non stick pan and add cinnamon, cloves, green cardamoms, star anise, curry leaves and onions and saut till golden. Grind red chillies, garlic, ginger with 2 tbsps water to a fine paste. Slit green chillies and add to the pan and continue to saut. Add chicken and salt and saut for 2-3 minutes. Add ground paste and mix well. Drain rice and add along with coconut milk, chicken stock and cook on high heat. When the mixture begins to boil, reduce heat and add juice of 1 lemon. Mix well, cover and cook till both the rice and chicken are done. Take the pan off the heat and let it stand, covered, till it is time to serve. Serve hot. Chef's Tip

Kolhapuri Sukka Mutton

Ingredients Mutton leg,1 1/2 inch pieces on the bone 1 kilogram

Dry coconut (khopra),grated

100 grams

Onions

5 medium

Oil

3 tablespoons + to deep fry

Salt

to taste

Turmeric powder

1/2 teaspoon

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Tomatoes,chopped

4 medium

Sankeshwari red chilli powder

2 teaspoons

Green cardamom powder

1/2 teaspoon

Garam masala powder

1 teaspoon

Method

Grate dry coconut and dry roast on a hot tawa till light golden brown, stirring continuously to ensure that it does not burn. Slice half the onions and chop the rest. Heat sufficient oil in a kadai and deep fry sliced onions till golden brown. Drain and plate on an absorbent paper and cool. Grind them with roasted khopra and a little warm water, to a fine paste. Rub salt and turmeric powder on mutton pieces. Pressure cook with two and half cups of water for four to five whistles or till mutton is almost cooked. Heat three tablespoons of oil in a thick-bottomed pan. Add chopped onions, cook till golden brown. Stir in ginger paste and garlic paste and saut for a minute. Add tomatoes and saut for five minutes. Add Sankeshwari red chilli powder and dry coconut-onion paste. Cook on high heat till oil leaves the masala. Add boiled mutton and salt. Stir continuously and cook further for ten minutes till the consistency of the gravy is thick and mutton pieces are nicely coated with masala. Sprinkle green cardamom powder and garam masala powder and serve hot.

Hyderabadi Biryani Contributed By: Contributed By: Khana Khazana

Ingredients Mutton,a mix of chops,marrowbone and shoulder pieces 500 grams

Basmati rice

1 1/2 cups

 Salt

Bay leaves

Green cardamoms

10

Black peppercorns

25-30

Cinnamon

3 inch stick

Oil

1 tablespoon + to deep fry

Onions,sliced

5 large

Caraway seeds (shahi jeera)

1/2 teaspoon

Cloves

10

Ginger paste

1 tablespoon

Garlic paste

1 tablespoon

Red chilli powder

1 tablespoon

 Yogurt

1 cup

Fresh coriander leaves,torn

2 tablespoons

Fresh mint leaves,torn

2 tablespoons

Pure ghee

4 tablespoons

Black cardamoms

Saffron (kesar),mix in 1/4 cup milk

a few strands

Method Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and saut till fragrant. Add remaining onions and saut till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Inji Kari Kozhambu Contributed By: Book: Dakshin Delights Ingredients Boneless mutton,cut into 1 inch pieces 500 grams

Ginger paste

3 teaspoons

Red chilli powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Salt

to taste

Coconut,scraped

1 cup

Oil

2 tablespoons

Cinnamon

1 inch stick

 Cloves

Green cardamoms

Onions,chopped

2 medium

Green chillies,slit

Ginger-garlic paste

1 teaspoon

Fresh coriander leaves,chopped

1/2 cup

Method Mix the ginger paste, red chilli powder, coriander powder, turmeric powder and salt in a bowl. Add mutton pieces and mix well. Set aside to marinate for one hour preferably in the refrigerator. Grind the coconut with one cup of warm water and extract thick milk. Grind the residue with two cups of warm water and extract thin milk. Heat the oil in a pressure cooker. Add the cinnamon, cloves and green cardamoms and saut till fragrant. Add the onions and green chillies and saut till onions are transparent. Add the ginger-garlic paste and saut on low heat for two to three minutes. Add the marinated mutton and saut for ten minutes on low heat. Add the thin coconut milk and close the lid of the pressure cooker. Cook till pressure is released five to six times (five to six whistles). Open the lid when the pressure has reduced. Add the thick coconut milk and adjust salt. Simmer for five minutes. Garnish with the coriander leaves just before serving. Serve hot. Chef's Tip

Jungli Laal Maas Ingredients Mutton 500 grams

Mustard oil

3 tablespoons

Dry fenugreek leaves (kasuri methi)

1 1/2 teaspoons

Turmeric powder

1/2 teaspoon

Dry mango powder (amchur)

1 teaspoon

Red chilli powder

1 1/2 teaspoons

Salt

to taste

Sugar

1/2 teaspoon

Fresh coriander leaves,chopped

1 tablespoon

Method Take mutton pieces in a bowl, add salt, red chilli paste, garlic paste, yogurt and mix. Let it marinate for two hours. Heat ghee in a pressure cooker. Add bay leaves, green cardamoms, black cardamoms, four broken red chillies, cinnamon, cumin seeds and garlic and saut for two to three minutes. Add onions and saut for another two to three minutes. Add marinated mutton and saut for ten minutes. Add coriander powder, crushed red chillies and mix. Add two cups of water and mix. Put the lid of the pressure cooker on and pressure

cook till six whistles are given our or till the mutton till completely done. Serve hot garnished with the remaining whole red chillies. Chef's Tip

Gosht Biryani Ingredients Mutton,1 1/2 inch pieces 1 kilogram

Basmati rice

1 1/2 cups

Ginger

4 inch piece

Saffron (kesar)

7-8 strands

Milk , warm

1/2 cup

Yogurt

2 cups

 Salt

to taste

Turmeric powder

1 teaspoon

Garlic paste

1 1/2 tablespoons

Oil

to deep fry

Onions,thinly sliced

4-5 large

Cloves

4-5

Cinnamon

1 inch stick

Green cardamoms

4-5

Black cardamoms

1-2

Peppercorns

6-8

Ghee

5 tablespoons

Green chillies,chopped

Coriander powder

2 tablespoons

Cumin powder

1 tablespoon

 Red chilli powder

1 teaspoon

Tomatoes,chopped

4 large

Garam masala powder

2 teaspoons

Fresh coriander leaves,coarsely chopped

1/2 bunch

Fresh mint leaves,coarsely chopped

1/2 bunch

Butter

3 tablespoons

Method Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice

and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180C. Garnish with fried sliced onions and ser

Chippe Ka Gosht Contributed By: Book: Royal Hyderabadi Cooking Ingredients Boneless chicken,cut into 2 inch pieces 600 grams

Salt

to taste

Turmeric powder

1 teaspoon

Red chilli powder

3 teaspoons

Ginger paste

2 tablespoons

 Garlic paste

2 tablespoons

Raw papaya paste

2 tablespoons

Oil

3 tablespoons

Lemon juice

3 tablespoons

Fresh coriander leaves,chopped

2 tablespoons

Method Beat the mutton pieces with a steak hammer to get uniform round pieces of half-centimeter thickness. Marinate the mutton pieces with salt, turmeric powder, red chilli powder, ginger paste, garlic paste and raw papaya paste for three hours preferably in the refrigerator. Heat oil in an earthen pot. Add the marinated mutton and stir-fry for about fifteen minutes on low heat. Add three cups of water, cover and cook on medium heat. Once the mutton is cooked, increase the heat and allow the liquid to evaporate. Add lemon juice and stir well. Sprinkle coriander leaves and stir. Remove from heat. Serve with naan. Chef's Tip

Asif Jahi Pasandey Contributed By:

Book: Royal Hyderabadi Cooking Ingredients Mutton,cut into 1-inch cubes 600 grams

Almonds,blanched

24

Clove

Green cardamoms

Cinnamon

2 inch sticks

Raw papaya paste

2 teaspoon

Garlic paste

2 teaspoons

Ginger

1 teaspoon

Black peppercorns,coarsely crushed

5-6

Salt

to taste

Oil

1/2 cup

Red chilli powder

1 1/2 teaspoons

Browned onion paste

1/2 cup

 Coconut paste

1/4 cup

Yogurt,whisked

1/2 cup

Fresh coriander leaves,chopped

2 tablespoons

Fresh mint leaves

a few sprigs

Green chillies,slit

Saffron (kesar),soaked in one tablespoon warm milk

a few strands

Kewra water

2 teaspoon

Method Arrange the mutton cubes on a work-top and flatten them with a steak hammer to half centimeter thickness. These are called pasandey. If you dont have a steak hammer you can use the handle of a heavy knife. Peel and slice five almonds for garnish and grind the remaining to a fine paste. Roast cloves, cardamoms and cinnamon lightly and grind to a fine powder. In a bowl mix together papaya paste, garlic paste, ginger paste, coarsely ground black peppercorns, salt and mutton pasandey. Marinate for about forty-five minutes, preferably in the refrigerator. Heat oil in a pan, add the marinated mutton pasandey and sear over high heat for two to three minutes. Reduce heat and add red chilli powder, browned onion paste and continue to saut. Keep sprinkling water at regular intervals so that the mutton does not stick to the bottom. Once the mutton is half cooked add almond paste, coconut paste along with whisked yogurt, coriander leaves, half of the mint leaves torn with hand. Stir-fry till the gravy leaves the sides of the pan. Adjust salt and add two cups of water and bring to a boil. Add slit green chillies, cover and cook for twenty to twenty five minutes or till the mutton is tender. Add dissolved saffron, kewra water and sprinkle the roasted spice powder. Stir and remove from heat. Serve garnished with sliced almonds and remaining mint leaves.

Eratchi Olathiyathu Contributed By: Book: Dakshin Delights Ingredients Mutton,1 1/2 inch pieces on the bone 500 grams

Red chilli powder

1 tablespoon

Coriander powder

1 tablespoon

Salt

to taste

Fennel seeds (saunf)

1 teaspoon

Black peppercorns

4-5

Oil

1/2 cup

Onions,sliced

2 medium

 Green chillies,slit

Curry leaves

10-12

Ginger paste

2 teaspoons

Garlic paste

2 teaspoons

Tomato,chopped

1 medium

Dry coconut (khopra),cut into thin strips

1/4

Method Marinate the mutton in a mixture of red chilli powder, coriander powder and salt for about half an hour. Roast and coarsely pound the fennel seeds and black peppercorns and set aside. Heat the oil in a deep pan, add the onions and green chillies and saut till onions are lightly browned. Add the curry leaves and saut for half a minute. Add the ginger paste and garlic paste and saut for ten minutes on low heat. Add the mutton pieces and saut for ten minutes. Add the tomato and cook till it softens. Add one cup of water and let the mixture come to a boil. Cover, reduce heat and cook. Add another cup of water if required and cook till the mutton is almost done. Add the dry coconut strips and cook till the mutton is tender. Garnish with coarsely pounded fennel and peppercorns and serve hot. Chef's Tip Get the mutton cut by your butcher, so that there are no bone splinters.

Kachche Gosht Ki Biryani Contributed By: Channel: FoodFood-Sanjeev Kapoor's Kitchen Ingredients Mutton,cut into 2 inch pieces 750 grams

Basmati rice,soaked

1 1/2 cups

Raw papaya paste

2 tablespoons

Oil

for deep-frying

Onions,sliced

4 large

Yogurt

1 1/2 cups

Green chilli,chopped

Salt

to taste

Turmeric powder

1/2 teaspoon

Red chilli powder

1 1/2 teaspoons

Ginger paste

1 1/2 tablespoons

Garlic paste

1 tablespoon

 Rose petals

2 tablespoons

Fresh mint leaves

1/2 cup

Fresh coriander leaves,chopped

1/2 cup

Garam masala powder

1 teaspoon

Green cardamom

Cinnamon

1 inch stick

Cloves

Black cardamom

Black peppercorns

7-8

Kewra water

1/2 teaspoon

Rose water

1/2 teaspoon

Pure ghee

3 tablespoons

Caraway seed (shahi jeera) powder

1/2 teaspoon

 Saffron (kesar)

few strands

Milk

2 tablespoons

Ginger,cut into thin strips

1 inch piece

Wheat flour dough,to seal

Method Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste. Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator. Add yogurt, green chillies, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well. Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done. Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well. Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice. Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough. Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked. Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita. Chef's Tip

Kachche Gosht Ki Biryani Contributed By: Book: Cooking with Olive Oil Ingredients Mutton,2 inch pieces 1 kilogram

Basmati rice,soaked

2 cup

Ginger

4 inch piece

Garlic

20-25 clove

Yogurt

2 cup

Green chilli,chopped

Red chilli powder

2 teaspoon

Turmeric powder

1 teaspoon

Salt

to taste

Onion ,sliced and crisply fried

4-5 large

Fresh mint leaves,chopped

1/2 cup

 Clove

5-6

Cinnamon

1 inch piece

Green cardamom

Black cardamom

Black peppercorns

10

Potli masala

1/4 cup

Caraway seed (shahi jeera) powder

1/2 teaspoon

Green cardamom powder

1/2 teaspoon

Garam masala

2 teaspoon

Fresh coriander leaves,chopped

1 cup

Fresh mint leaves,hand torn

1/2 cup

Olive oil

tablespoon

Saffron (kesar),dissolved in two tablespoons of milk

6-8 strands

Rose petals

2 tablespoon

Rose water

1 teaspoon

Kewra essence

1 teaspoon

dough made of atta to seal

Method Grind half of the ginger with garlic to a fine paste. Chop the remaining ginger into thin strips. Mix mutton pieces with yogurt, ginger-garlic paste, green chillies, red chilli powder, turmeric powder, salt, one-third of the fried onions and chopped mint leaves. Tie the cloves, cinnamon, green cardamoms, black cardamom, black peppercorns and potli masala in a muslin cloth to make a potli (bundle). Add this potli to a pan with five cups of boiling water. Add salt, caraway seeds and rice. Cook till the rice is parboiled. Remove the potli and drain the rice. In a thick-bottomed vessel arrange half of the marinated mutton. Cover with half of the rice. Sprinkle one third of the fried onions and ginger strips. Sprinkle half of the green cardamom powder, garam masala powder and coriander leaves. Spread hand torn mint leaves. Pour two and half tablespoons of olive oil on top. Drizzle half the saffron milk. Sprinkle half the rose petals, rose water and kewra water. Repeat the layers once. Cover the vessel with a lid. Seal the lid with atta (dough). Cook on high heat for five minutes then lower the heat. Keep on a tawa (griddle) and cook on low heat for forty-five minutes. Serve hot with a raita (yogurt relish) of your choice. Chef's Tip

Malbari Mutton Contributed By: Book: Khazana of Indian Recipes Ingredients Mutton,1 1/2 inch pieces on the bone 800 grams

Oil

1/2 cup

Cumin seeds

1 teaspoon

Coriander seeds

1 tablespoon

Whole dry red chillies,broken

4-5

Fenugreek seeds (methi dana)

1/2 teaspoon

Cinnamon

2 one-inch sticks

Green cardamoms

4-6

Cloves

6-8

 Bay leaves

Coconut,scraped

3/4 cup

Poppy seeds (khuskhus/posto)

2 tablespoons

Black peppercorns

10-12

Ginger,roughly chopped

2 one-inch pieces

Garlic,roughly chopped

12-15 cloves

Green chillies,roughly chopped

3-4

Mustard seeds

1/2 teaspoon

Curry leaves

10

Onions,sliced

2 medium

Turmeric powder

1 teaspoon

Red chilli powder

1/2 teaspoon

Salt

to taste

Tomatoes,chopped

3 medium

Method Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, red chillies, fenugreek seeds, cinnamon, green cardamoms, cloves and bay leaves. Stir fry for half a minute. Add coconut, poppy seeds, black peppercorns and cook till coconut changes its colour slightly. Remove from heat, cool slightly and then grind into a fine paste. Grind ginger, garlic and green chillies into a paste. Heat the remaining oil in a deep pan, add mustard seeds and curry leaves. When the seeds splutter add onions and saut till golden brown. Add mutton pieces and ginger-garlic-green chilli paste. Saut on high heat for ten minutes, stirring continuously. Add turmeric powder, red chilli powder, salt and tomatoes. Saut till oil leaves the masala. Add four cups of water, bring it to a boil. Cover the pan and simmer for at least half an hour or till mutton is fully cooked. Now add the masala paste and salt. Mix well. Add more water if required. Simmer for ten more minutes. Serve hot. Chef's Tip

Mutton Chops Ingredients Mutton chops 1/2 kilogram

Turmeric powder

1 teaspoon

Yogurt

3 tablespoons

Salt

to taste

 Oil

2 tablespoons

Onions,sliced

4 medium

Red chilli powder

2 teaspoons

Lemon juice

1 tablespoon

Garam masala powder

1 teaspoon

For masala

Oil

1 tablespoon

Onion ,chopped

1 medium

Ginger,chopped

1 inch piece

Garlic

12 cloves

Green chillies,halved

5-6

Fresh coriander leaves,chopped

1/4 cup

Method Clean and wash the mutton chops thoroughly. Wipe dry with a kitchen towel and flatten slightly with the blunt edge of a knife. Add the turmeric powder, yogurt and salt and

marinate for one hour, preferably in a refrigerator. For the masala, heat one tablespoon of oil in a small pan and saut all the ingredients for two to three minutes. Grind to a fine paste. Heat two tablespoons of oil in a pressure cooker. Add the onions and saut till light pink. Add the ground masala and saute for two to three minutes. Add the mutton chops and chilli powder and continue to saut till the masala clings to the chops and the oil separates. Stir one cup of water into the pan and add salt to taste. Cover the cooker and cook over medium heat till pressure is released five times (five whistles). Remove from heat and let the pressure reduce. Remove the lid and simmer till almost all the gravy dries up. Sprinkle lemon juice and garam masala powder over the chops and serve hot. Chef's Tip

Mutton Do Pyaza Ingredients Mutton chops 12

Whole dry red chillies

Green chillies

 Ghee

3/4 cup

Fenugreek seeds (methi dana)

2 teaspoons

Coriander seeds

2 tablespoons

Pomegranate seeds (anardana)

3 tablespoons

Cumin seeds

1 tablespoon

Lemon juice

2 tablespoons

Onions

8 medium

Ginger,chopped

2 inch piece

Fresh mint leaves,chopped

2 tablespoons

Turmeric powder

1 teaspoon

Salt

to taste

Garam masala powder

1/2 teaspoon

Fresh coriander leaves,chopped

2 tablespoons

Method Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Saut slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Saut till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Saut well and add the marinated chops. Saut till dry. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes. Sprinkle the remaining lemon juice, mix and serve hot.

Mutton Shaami Kabab Contributed By: Book: Cooking with Olive Oil Ingredients

 Mutton,1/2 inch pieces boneless

600 gram

Bengal gram (chana),soaked

1/2 cup

Onion ,chopped

2 medium

Fresh coriander leaves,chopped

2 tablespoon

Fresh mint leaves,chopped

2 tablespoon

Lemon juice

2 teaspoon

Olive oil +shallow fry

3 tablespoon

Cumin seeds

1/2 teaspoon

Coriander seeds

1 teaspoon

Black peppercorns

5-6

Black cardamom

3-4

Ginger,chopped

2 inch piece

Garlic,chopped

10-12

Red chilli powder

1 teaspoon

 Garam masala powder

1 teaspoon

Mace and cardamom powder

1/2 teaspoon

Salt

to taste

TO SERVE

Onion fine rings

Fresh mint (pudina) chutney as required

Method Mix onions, coriander and mint leaves with lemon juice to make a stuffing. Divide into sixteen equal portions and set aside. Heat two tablespoons of olive oil in a pressure cooker and add cumin seeds, coriander seeds, black peppercorns and black cardamoms and stir-fry for half a minute on medium heat. Add ginger, garlic and red chilli powder. Add boneless mutton pieces and chana dal. Add two cups of water and bring to a boil. Put the lid on and cook under pressure till six whistles are given out. This may take about twenty five minutes. Open the lid when the pressure has reduced. Cook on high heat to dry out the mixture completely, stirring continuously. Remove from heat and cool. Grind mutton and chana dal mixture to a smooth consistency. Add garam masala powder, mace and green cardamom powder and salt. Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one portion in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundel and flatten slightly. Similarly shape the rest of the mutton mixture and stuffing. Heat sufficient oil in a frying pan and shallow fry the kababs till golden. Drain and place on an absorbent paper. Serve hot with onion rings and mint chutney. Chef's Tip

Mutton Shaami Kabab Contributed By: Channel: FoodFood-Sanjeev Kapoor's Kitchen Ingredients Mutton mince (keema) 250 grams

Ghee

3 tablespoons

Caraway seed (shahi jeera) powder

1/2 teaspoon

Ginger,chopped

1/2 inch piece

Garlic,chopped

2 cloves

Dried red chillies,broken

Split Bengal gram (chana dal),soaked for 1/2 hour

1 tablespoon

Salt

to taste

Egg

 Fresh mint leaves

1/4 cup

Fresh coriander leaves

1/4 cup

Deep fried onions

1/2 cup

Lemon juice

2 teaspoons

Method Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and saut for 2 minutes. Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well. Put mint leaves, coriander leaves and fried onions in a blender jar. Remove the mutton mixture from heat and set aside to cool. When cooled transfer into the blender jar and grind. Add lemon juice and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs. Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green chutney. Chef's Tip

Nalli Nihari Contributed By: Contributed By: Khana Khazana Ingredients Lamb leg pieces (nalli) 500 grams

Ghee

2 tablespoons

Nihari masala

2 1/2 tablespoons

Deep fried onions

1 cup

Salt

to taste

Whole wheat flour (atta)

2 tablespoons

Ginger,cut into thin strips

1 inch piece

Method Heat ghee in a deep pan, add mutton pieces and saut on high heat till well browned. Add nihari masala and continue to saut for two minutes. Add half the fried onions and mix. Add two cups of water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well. Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot. Chef's Tip

To make Nihari Masala, dry roast four tablespoons cumin seeds, four tablespoons fennel seeds, twelve to fifteen dry red chillies, two tablespoons cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, four to five tablespoons poppy seeds, two bay leaves, one blade mace, two tablespoons dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant. Add four to five tablespoons roasted chana dal powder. Remove from heat and set aside to cool. Grind to a fine powder. Sieve the mixture and store in the refrigerator in an airtight jar.