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Ingredients:
Preparation:
Preparation:
Mutton Sukka
Ingredients:
1 kg - mutton (shoulder)
1/2 - coconut(scraped)
20 - red chillies (bedki)
1 tbsp - dhania
1 tsp - jeera
1/2 tsp - ajma
1/4 tsp - methi
5 - pepper corns
1/4 tsp - haldi
6 flakes - garlic
small piece - tamarind(size of its seed)
one - big onion
For Bagaar:
1 - small onion
1 tbsp - ghee
Method:
For Bagaar:
In a kadai heat ghee and add the finely chopped onions and fry till reddish brown and
pour over the mutton. Check for salt.
Serve it with plain boiled rice or chapatis.
Other Accompaniments:
Dal, Raita.
Note:
This is fairly dry dish. Hence do not add too much water in the cooker.
Also, do not add water while grinding the coconut.
1 kg of mutton
half kg of onion
finely chopped garlic 6-8 cloves
chopped ginger 2"
red chillies chopped 5-7
salt to taste
turmeric half tea spoon
200 gms of oil (that is extra vaganza u can cut on that)
black pepper 10-12 corns
cloves 5-6
badi ilaichi (black cardamom)
cardamom 3-4
jeera 1 tea spoon (cumin)
{jaiphal (nutmeg), javitri (mace), cinnaman} they are to be powdered and used only a
pinch of them
one table spoon of garlic paste
Method
brown the onion in oil put mutton in it and fry it well, then add up all the ingredients, and
put only that much of water as it could just be in the level of all the material, put the
pressure cooker for 6-8 whistles this will make it tender and cooked completely, now
take it out on a kadhai and keep cooking till the water is soaked and the mutton starts to
put out oil.
Another method of making shami kabaab
Ingredients
1 kg minced meat
200 gms of chane ki daal (split gram)
2 large onions finely choped
5-7 green chillies
green coriender leaves finely chopped (hara dhaniya)
3 egg
red chilly powder according to taste
turmeric powder (haldi)
salt to taste
whole garam masala
tej patta
one garlic bulb
one onion bulb whole
2" ginger finely chopped
Method
whash rinse the minced meat, squeez dry it put the split gram (which was already
soaked in water from last 2 hrs.), put the whole garlic and whole onion and add all the
whole garam masala, haldi salt, red chilly powder, water, now put it all in the pressure
cooker and pressure cook it for 5-6 whistles. now take the minced meat and the split
gram out of the cooker, some water will be left u can use it as a soup or make it to be
drank by kids as it is really very healthy to drink, now mince it all again in the mincing
machine. The paste is made, now add the finely cut onion, ginger, green chillies, green
coriander leaves, add one egg, now mix it well, make round shapes flattened.
Take two eggs sepprately and mix them well to make a sort of a covering as well as a
binder to the kabaabs, then each kabaab is to be dipped in the egg batter, and then fry
them in the oil till they are red, serve them with chatni of hara dhania.
Achari Gosht
Ingredients :
250g mutton
1 1/2 tsp chili powder
1/2 tsp turmeric
15g mustard seeds
10g onion seeds
15g fenugreek seeds
2 tsp ginger-garlic paste
1 tsp dry mango powder
75g oil
2 lemons
Salt to taste
Method :
Heat oil in a pan, add mutton pieces, salt, ginger-garlic paste and cook until all the water
evaporates.
Take half of mustard seeds and fenugreek seeds, blend them to a fine powder, and add
to the mutton pieces.
Also add dry mango powder, garam masala to the pieces and remove from heat.
Heat little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds
and 1/2 tsp chili powder. Add this to the above mutton pieces.
1 kilo mutton
Salt according to taste
1/4 tsp haldi powder
1 tsp chilli powder
1 tbs dhunia powder
1 medium onion chopped
3-4 tbs oil
1 tsp ginger paste
1/2 tsp garlic paste
1 tomato chopped
6-8 whole black pepper
3-4 cloves
2 bari illaichi
1/4 tsp zeera
Method :
Fry onion in oil till brown. Mix all the ingredients together and add to the pot and stir till
the tomato becomes soft and the water dries. Then add the meat and again let the water
dry. Add 3-4 glasses of water, cover and leave for 15 minutes.When meat is almost
done add any of the following vegetables:Palak,tomato,Cauliflower,Turnip(Shaljam),
Beetroot(Chukundar).Garnish with fresh dhunia leaves andchopped green chillies.
Wheat grains -1/2 kg (crushed and soaked in water for 1 1/2 hour)
Mutton one & a half kg
Gram lentils -1 cup (soaked and boiled)
Onions -3 (medium size, thinly sliced)
Ginger and garlic paste -2 tbsp
Garam masala -1 tsp (ground)
Red chilli powder -2 tbsp
Coriander powder -1 1/2 tbsp
Turmeric powder -1 tsp
Salt to taste
Ghee- 1 1/2 cups
Soda -1 pinch
Seasoning & Garnish
Method :
Heat Ghee in a pan. And put meat in the pan; add garlic, garam masala, red chilli
powder, coriander powder, turmeric and salt. Cook on medium heat. In separate pan boil
wheat grains with lots of water, add salt. When the grains become tender and mushy
add pinch of soda in it and cook further for 15 -20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are
mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by
adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat
mixture and stir to mix well. Place the pan on a heavy griddle (tava) on low heat and
cook for 30 -40 minutes. Fry the sliced onion in ghee and drain on absorbent paper.
When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and
coriander leaves. Also garnish with cumin and ginger. Keep a little of the seasoning
seperate and serve with Haleem.
2)Grind together shallots, ginger, garlic, spices, pepper corn and all powders into a
coarse paste.
3)Marinate the mutton with the above paste and salt for 30 mins.
9)Add curry leaves and chopped onions and saute, till they become golden brown.
12) Serve with roti, or if you have left some gravvy serve with rice