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Mutton Mumtaz

INGREDIENTS: Mutton 750 gram Ginger-Garlic Paste 2 tbsp Curd 3/4 th cup Coriander Powder 1 tsp Cumin Powder 1 tsp (roasted and ground) Black Pepper Powder 1 tsp Salt as required Onion 2 roughly chopped Cashews/Almonds 20-25 Green Chilis 5-6 Oil 1/2 cup Cumin Seeds 1 tsp Black Pepper Corns 1/2 tsp Mace 1 Green Cardamom 7-8 Cinnamon Stick 1 inch Cloves 6-7 Bay Leaves 1-2 Coriander Leaves (chopped) a handful Green chilis 3-4 slit METHOD: Serving Size: 3-4 In a large mixing bowl combine mutton with ginger-garlic paste, curd, coriander powder, cumin powder, black pepper powder and salt. Mix until the mutton is evenly coated with the spices. Cover and marinate the mutton for at least one hour. Heat 2 tbsp oil in a wok over medium-high heat. Add the sliced onions and sauté until they turn soft and translucent. Stir in 5-6 green chilis, cashews/blanched almonds. Cook for a few minutes until slightly softened. Remove from heat and let the mixture cool. Once cooled blend the mixture along wit

Bolani- Afghan Stuffed Flatbread

INGREDIENTS: Potatoes 2 large (peeled and cut into 1 cm. cubes) Spinach (washed and chopped) 1 cup Green Chilis 1 minced Cumin Seeds 1 tsp (roasted and ground) Turmeric Powder 1 tsp Black Pepper Powder 1/2 tsp Red Chili Flakes 1/2 tsp Salt as required All-Purpose Flour 3 cups Baking Powder 1 tsp Oil 1/2 cup Water 3/4 th cup METHOD: Serving Size: 5-6 Boil the potatoes until they are tender. Drain them and transfer to a large bowl. In another bowl combine the flour, salt, baking powder and oil. Gradually add water and knead until you get a soft and pliable dough. Cover and let it rest for 30 minutes. Heat 1 tbsp oil in a frying pan and add spinach. Add salt and cook until the spinach is wilted. (approx. 4-5 minutes) Mash the potatoes roughly with some texture still left to them. Add the spinach, green chilis, salt, turmeric powder, cumin powder, black pepper powder and red chili flakes to the mashed potatoes. Make 8 equal size balls out of the dough. Roll each ball into a thin circ

Cumin-Spiced Potatoes (Aloo Jeera)

INGREDIENTS: Potatoes 6 medium Onions 2 large thinly sliced Cumin seeds 1 tsp (for seasoning) Mustard Oil 2 tsp Green chilies 2 finely chopped Turmeric Powder 1 tsp Red Chili Powder 1 tsp Salt as required Sugar 1/2 tsp Dried fenugreek leaves (crushed) 1/2 tsp. Cumin Powder 1 tsp (roasted and freshly ground) Coriander Leaves 2-3 tbsp finely chopped METHOD: Serving Size: 3-4 Boil and peel the potatoes. M ake sure not to boil the potatoes too much. You want to have that stickiness but not mushy texture. Cut into cubes and set aside. Heat oil in a pan and add cumin seeds. When the seeds crackle add the sliced onions and sauté until they turn translucent. Add the cubed potatoes and green chilis and toss them well. Sprinkle turmeric powder, red chili powder, sugar and salt to taste. Sauté the potatoes for 2-3 minutes on low to medium heat till they are crisp, stirring often. Next add fenugreek leaves and roasted cumin seeds powder. Give it a good mix. Cook for 1-2 minutes to let the sp

Minced Mutton (Keema) Paratha

INGREDIENTS: Mutton Keema 500 gram Onions 2 large chopped Ginger-Garlic Paste 1 tbsp Red Chili Powder 1 tsp Coriander powder 1 tsp Turmeric Powder 1 tsp Green Chili paste 1 tsp Tomatoes 2 chopped Cumin Seeds 1 tsp Salt to taste Water as required Coriander leaves chopped a handful All-Purpose Flour 2 cups Oil METHOD: Serving size: 4-5 Mix all-purpose flour, salt and 2 tbsp vegetable oil in a large bowl. Mix the ingredients together to make a crumbly texture. Add water and knead until the dough is soft and smooth. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes. Heat oil in a pan and add cumin seeds. Allow them to splutter. Add chopped onions and sauté until they turn translucent. Stir in ginger-garlic paste and green chili paste and sauté until the raw smell disappears. Add chopped tomatoes and cook until they turn soft and mushy. Add red chili powder, turmeric powder, and coriander powder. Mix well. Add minced mutton to the pan along with 1 cup water and sal

Bread Roll

INGREDIENTS: Potatoes 4 medium Bread slices 4-6 Onion 1 large finely chopped Coriander Leaves 2 tbsp chopped Red Chili Powder 1 tsp Green Chili 1-2 chopped Water 2 cups Vegetable Oil for deep frying Salt as per taste METHOD: Serving Size: 2-3 Boil the potatoes until they become soft. Once boiled remove the skin and mash them with a potato masher. You can also grate them using a grater. Add onion, green chilis, coriander leaves, red chili powder and salt to the mashed potatoes. Take a slice of bread. Dip it in water 1-2 seconds and then gently squeeze out the excess water. Place a small amount of the prepared filling in the center of the bread slice. Carefully roll the bread around the filling, ensuring it is tightly sealed. Make oval or round shape. Repeat the process with the rest of the bread slices. Heat oil in a deep wok. Gently place the rolls into the oil. Fry them until they turn golden brown and crispy on all sides. Remove the rolls and drain them on paper towels. Serve hot

Pointed Gourd and Poppy Seed Curry

INGREDIENTS: Pointed Gourd 500 gram (Potol/Parwal) Potatoes 2 large Poppy Seeds 50 gram Coconut 3-4 tbsp grated Mustard Oil 4 tbsp Green Chilis 3-4 slit Red Chilis 1-2 Nigella Seeds 1/2 tsp Salt as required sugar 1 tsp METHOD Serving size: 4-5 Grind poppy seeds and green chilis to a fine paste. Grind the coconut and set aside. Cut and discard both the pointed tips of the pointed gourd. Scrape the skin lightly or peel the skin in alternate strips. Make 2 shallow gashes lengthwise on each side of the pointed gourd. Chop potato in wedges. Heat mustard oil in a pan. Fry the pointed gourd until golden. Set aside. Temper the oil with red chili and nigella seeds. Add potatoes and fry them on medium heat until golden. Add poppy and coconut paste, salt and sugar. Continue cooking on medium heat until the poppy seeds develop a nutty flavor. Add in the fried pointed gourd and continue cooking until done. Add a little hot water to form a thick gravy. Finish it with raw mustard oil on top. Serve