Achari Mutton (Acharii Muton)

Ingredients

• 1/2 cup coriander leaves chopped
• 1/2 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1/2 tsp cumin seeds
• 800 gms mutton
• 1 tsp turmeric powder
• 8 red chillies whole
• 1 tsp red chilli powder
• 4 medium tomatoes
• 5 cloves
• 1 tsp onion seeds
• 7 tblsp mustard oil
• 2 tblsp ginger chopped
• 4 medium onionssalt to taste
• 1 tblsp garlic chopped
• 1 tsp mustard seeds

How to make achari mutton :

1. Wash and cut the mutton into 11/2" cubes.
2. Take off and cut the onions.
3. Cut the tomatoes.
4. Roast the whole spices separately and grind everything coarsely.
5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
6. Mix in the cut ginger-garlic.
7. Mix well.
8. Mix in coarsely ground masala powder.
9. Stir fry for half a minute, stirring all the time.
10. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
11. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
12. Stir fry till oil leaves the masala.
13. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
14. Stir fry till the mutton is fully done.
15. Adjust the flavor and serve hot decorated with coriander leaves.

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Besan KI Roti ( Basan Ki Rote)

Ingredients

• 3 cups besan ata
• 1½ cup wheat flour
• ½ tsp. salt
• ¼ tsp cumin seeds (Zeera)
• ¼ tsp. chili (Lal Mirch) powder
• 2 tbs. oil
• 1 pinch asafetida (Heeng)
• 2 cups ghee

Instructions

1. Mix besan and wheat flour.
2. Add salt and mix.
3. Add a little water and mix.
4. The consistency should be soft and putty-like.
5. It helps if you kneed it with a wet hand.
6. Keep the dough in the fridge for 5 minutes.
7. Divide this dough into 4 portions.
8. Roll each portion into a ball and flatten it into a chapati shape (round).
9. Spread a little oil or ghee on it.
10. Make a cut in it from the center to the edge.
11. Pick up the cut edge and start rolling it so that you end up with a cone.
12. With the palm of your hand flatten it while twisting it so that it once again forms a ball type thing.
13. Flatten it again in chapati shape and fry it on medium to low heat with three tbs.
14. oil or more depending on the size of the frying pan.
15. Turn it over once the bottom is golden brown.
16. When both sides are golden brown it’s done.
17. Serve with garlic chutney, achar or raita.

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Bhindi Gosht (Bhinddi Goshht)

Ingredients

• 1 Kg. Mutton
• ½ kg Bhindi
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili (Lal Mirch) powder
• 3 tbs. coriander (Dhaniya) powder
• 2-3 medium onion –chopped or sliced
• ½ cup oil
• 1 tbs. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tsp. garam masala powder
• 6-8 cloves (Laung)
• 6-8 black pepper (Kali Mirch)
• 2 black cardamom (Bari Ilaichi)
• 1-1½ tsp. salt (according to taste)
• 1 cup fresh coriander (Dhaniya) leaves
• 2-3 green chilies – chopped
• 1-2 Lemon

Instructions

1. Fry the onion in oil till brown.
2. Remove the onion and grind.
3. Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil.
4. Fry with little water till it dries.
5. Add mutton and ground onion and cook till water dries again.
6. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
7. When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left.
8. Cook throughout on low heat.
9. Garnish with fresh Dhaniya, green chilies and lemon.
10. Serve with naan.
11. Serving: 6 – 8 persons

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Mooli ka Paratha (Muli ka Praatha)

Ingredients

For stuffing:

• 3 Mooli (Radish)
• Salt To Taste
• 1/2 tsp Red chilli powder
• 1/2 tsp Corainder powder
• 2 Green chillies, chopped finely
• 2 tbsp Corainder leaves

For dough:

• 2 cups Wheat flour
• Salt To taste
• Water As needed
• Oil for frying muli paranthas

Preparation:

1. Sieve the wheat flour and salt.
2. Add water and knead to stiff dough.
3. Cover and keep aside.
4. Peel and grate the radish.
5. Squeeze and drain all the water.
6. Heat the pan and fry the radish to light brown.
7. Add salt, red chilli powder, green chillies, corainder leaves and mix well.
8. Allow it to cool.
9. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides.
10. Roll again into a thick, round parantha.
11. Heat a tava and fry the mooli ka paratha both sides to crispy and brown.
12. Put some oil over the paratha.
13. Serve the mooli paratha hot with raita or curry.

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Keema Palak (Qeema Palak)

Ingredients

• ½ kg. minced beef
• 250 grm. Palak - chopped
• 2 tomatoes
• 1 onion (large size)
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin Seeds (Zeera)
• 1 tsp. Coriander (Dhaniya) powder
• 1 tsp. salt (according to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste
• 1 tbs. dill (Soya) or
• 1 tsp. fenugreek (Methi) leaves-Kasuri

Instructions

1. Finely chop the onion and sauté in oil until light brown.
2. Cook on medium heat till water is almost dried.
3. Add mince meat mix and dry the water again.
4. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
5. Add Palak and cook till the water dries.
6. Sprinkle garam masala powder.
7. Garnish with green chilies and Ginger (Adrak) slices and lemon juice.
8. Serve with naanServing: 4 to 5 persons

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Chicken Makhni (Murgh Makhni)

Ingredients

(a)

• 4 -5 chicken breasts (skinned, cleaned, cubed)
• 1 tsp. chili (Lal Mirch) powder
• 1 tsp. lemon juice
• 1 tsp. butter
• salt

(b)

Marinade:

• 2 tbs. yogurt
• 1 tbs. ginger (Adrak) finely crushed or paste
• 1 tbs. crushed garlic (Lehsan)
• 1 tsp red chili (Lal Mirch) powder
• 1 tsp mustard oil (or ½ tsp crushed Rai)
• 1 tsp lemon juice
• 1 tsp garam masala
• 1 tsp. salt

(c)

Makhani sauce:

• ½ tsp garam masala
• 2 tsp sugar
• ½ tsp chili (Lal Mirch) powder
• 400 g. tomato puree
• 1 tsp crushed ginger (Adrak)
• 1 tsp crushed garlic (Lehsan)
• 100 ml crème
• 1/2 tsp fenugreek (Methi) Leaves
• 500 grm. butter
• 2 green chilies
• ¼ tsp. salt
  

Instructions

(a)

Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

(b)

Remove whey of yogurt (hang in muslin cloth 15 min

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Andhra Palli Podi /Andhra Peanut Spice Powder

Ingredients :-

Peanuts : 1 Electric rice cooker cup

Dry red chillies : 12

Cumin seeds : 1/2 tspn

Coriander seeds : 1/2 tspn

Garlic pod : 1 big pod

Salt : 1 tspn

Dry descinated coconut : 1 Tbspn

Preparation :-

• Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
• Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.
• Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
• After 5 mins transfer this to a plate and let it cool.
• Once it is cooled grind them along with salt and adjust the taste accordingly.
  
• Store in a dry air tight container and store in a dry place .
• serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.

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