Mutton Pulav

Time 30 min

Ingredients

Mutton 2 cups

Basmati rice 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 2 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2-3 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 4-5 cups

Ghee 4 tbsp

Salt to taste

Whole spices: 2 cinnamon sticks, 5-6 pepper, 2-3 bay leaves, 1 big cardamom

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 2-3 min, then add 1/5 tsp of salt and 4 cups of water mix well and cook for 15-20 min till it is 90% done. Allow it to cool. Keep it aside.

Heat ghee in pan, add whole spices, then add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add rice. Mix well. Then add white masala, ginger garlic paste, red chili powder / kolhapuri masala, turmeric powder, garam masala and sesame - poppy seeds powder, fry for about 5-6 min. Now add  cooked mutton with stock. Mix well. Add 1/2 cup of water if you feel necessary. Stir well. Keep it on high flame for about 4-5 min. by covering lid. Then remove lid and then mix with spoon turn rice upside down. Cover the lid and cook for another 10-12 min on low flame till it is done. Switch off the flame and serve hot.

Tip

I cook mutton in pressure cooker for 2 whistles. I remove mutton and in same cooker i do rest procedure and cook for 2-3 whistle.

Cooked Mutton in Cooker

Amiri Khaman

Time 20 min

Ingredients

Chickpeas / Chana daal 1 cup

Pomegranate seeds 1/2 cup

Garlic cloves 3

Ginger 1/2 inch

Green chilies 2-3

Coriander 1 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/4 tsp

Eno 1 tsp

Oil 1 tsp

Salt to taste
Coriander and nylon sev for garnishing

Method

Soak chana daal in water along with 1/4 tsp cumin seeds for 2 hrs. Remove water then grind chana daal, garlic, ginger, green chilies, turmeric powder, coriander, salt into a coarse paste.

It will look like idli batter. Add eno to this batter. Mix well. Apply oil to steamer/idli patra. Pour the batter steam for 15 min. Then remove from idli patra, crush the idlis. In kadai heat 1 tsp oil add mustard seeds, cumin seeds and and pinch of asafoetida. Pour this on crushed idlis. Mix well. Now add pomegranate mix well. Garnish with coriander and sev. Serve.

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water.