Mutton Pepper Masala

Mutton Pepper Masala

Serves:

       2 Persons

Ingredients:

1. Mutton Boneless - 250 Grams 
2. Onion - 1 No (Medium, Juliennes)
3. Tomato - 1 No. (Medium Chopped)
4. Whole Black Pepper - 1 Tbsp (Heaped)
5. Ginger Garlic Paste - 1 Tbsp
6. Turmeric Powder - 1 Tsp
7. Coriander Powder - 1 Tbsp
8. Whole Garam Masala - (Cinnamon / Cloves )
9. Fennel Seeds (Saunf) - 1 Tsp
10. Green Chilli - 1 No.
11. Oil - 5 Tbsp (Heaped)
12. Salt - as per Taste 

Mutton Paaya Gravy (Trotters / Paaye ka Saalan)

Mutton Paya (Trotters)

Serves:

       2 Persons

Ingredients:

1. Lamb Paaya  - 1 Full Set 
2. Onion - 2 No (Medium, Roughly Chopped)
3. Tomato - 2 Nos. (Chopped)
4. Ginger Garlic Paste  - 2 Tbsp 
5. Red Chilli Powder - 2 Tbsp
6. Turmeric Powder - 1/2 Tbsp
7. Whole Masala - ( Bay Leaf - 1 No. / Cinnamon - 2 Nos. / Clove - 4 Nos.)
8. Curd - 1/2 Cup
9. Coconut Paste - 1 Tbsp
10. Garam Masala Powder - 1/2 Tsp
11. Cashew Nuts  - 4-5 Nos. (Grounded to a paste)
12. Khus Khus Paste - 1/2 Tbsp
13. Green Chilli -  3 Nos.
14. Coriander Leaves - 1/2 Cup
15. Pudina Leaves - 1/2 Cup
16. Oil - 1/2 Cup
17. Salt - as per Taste 

Meethi Dal (Moong ki Daal)

Kheema Aloo Matar

Serves:

       2 Persons


Moong dal 1 cup
Mustard seeds 1/4 tsp
G.chilli 1
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Curry leaves a few
Whole zeera 1/4 tsp
Onion 1 med size chopped finely
Tomato 1 med size chopped roughly
Salt to taste
Oil or ghee 2 tbsp

Ingredients:

1. Moong Dal  - 1 Cup 
2. Mustard Seeds - 1/4 Tsp
3. Green Chilli - 1 No
4. Red Chilli Powder - 1/2 Tsp 
5. Turmeric Powder - 1/4 Tsp
6. Curry Leaves - a few
7. Whole Zeera - 1/4 Tsp
8. Onion - 1 No (Medium Size, Finely Chopped)
9. Tomato - 1 No (Medium Size, Roughly Chopped)
10. Oil / Ghee - 2 Tbsp
11. Salt - as per Taste 
12. Coriander Leaves - Som

Method:

1. Soak the Dal in Water for 30 Minutes.
2. In a pressure cooker put oil (ghee), Add mustard seeds and after it splutters, add onion, zeera and curry leaves
3. Saute till the onion is translucent
4. Add Tomato, Chilli Powder, Turmeric Powder, Coriander Leaves and Green Chilli
5. Saute well on Medium Flame add the dal and mix well, add 1 cup of water and pressure cook for just 2 whistles.

Serve with Rotis

Kheema Aloo Matar

Kheema Aloo Matar

Serves:

       2 Persons

Ingredients:

1. Mutton Kheema (Mincemeat)  - 100 Grams 
2. Potato - 1 No
3. Peas (Matar) -10 to 20 Grams
4. Onion - 1 No. (Large, Finely Chopped) 
5. Tomato - 1 No. (Finely Chopped)
6. Red Chilli Powder - 1 Tbsp
7. Ginger Garlic Paste - 1 Tbsp
8. Turmeric Powder - 1/4 Tsp
9. Garam Masala Powder - 1 Tsp
10. Zeera Powder - 1 Tsp
11. Oil - 5 Tbsp
12. Salt - as per Taste 
13. Coriander Leaves (Optional) - Some

Hyderabadi Dum Ka Murg

Serves:
       5 - 6 Persons

Ingredients:

1. Chicken - 1 Kg (Big Pieces)
2. Ghee - 5 Tbsp
3. Almonds (Powdered) - 5 nos.
4. Kaju (Cashews) - 5 nos.
5. Chironji - 1 Tsp
6. Ginger Garlic Paste - 1 Tbsp
7. Curd - 2 Tbsp
8. Chopped Coriander - 1/2 Cup 
9. Mint Leaves - 1/2 Cup
10. Green Chillies - 4 nos.
11. Fried Onions (Medium Size) - 3 nos.
12. Garam Masala - 1 Tbsp
13. Cooking Oil - 4 Tbsp
14. Water - 1/2 Cup
15. Coal Pieces - 2 Big ones

Method:

•  Marinate the Chicken (Method):

1. Wash the Chicken pieces, Strain and Keep aside.
2. Make a paste of Almond, Cashews and Chironji and keep aside.
3. Make a paste of Coriander Leaves + Mint + Green Chillies and keep aside. 
4. Now, marinate the Chicken with both the pastes and all other ingredients except Coal + Ghee + Oil  + Water keep the marinated chicken for at least 30 minutes.
5. Light the Coal Pieces</ li>
6. Make some space in the marination and put in the Lighted Coal Pieces directly in it, sprinkle some cooking oil to induce smoke. Keep the vessel of marination along with the coal pieces covered for 30 minutes.
7. Now Remove the Coal Pieces from the marination.
8.  Pour Ghee + Oil on the marination and mix well.
9. Add water to the marination.
10. Now Cook on Medium Flame, till the chicken is cooked well.