1.
GALOUTI KEBAB
Ingredients:
Mutton -500g
Raw papaya paste -50g
Hung curd -50g
Ginger-garlic paste – 20g
Browned onion paste-50g
Roasted gram flour-20g
Kashmiri red chilli powder– 10g
Garam masala – 5g
Cloves powder-2g
Mace powder-2 g
Green cardamom – 2g
Black peper powder-2g
Salt - to taste
Ghee - 50g
Method
1. Marinate mutton mince with raw papaya paste and salt for 1 hour
2. Mix all other ingredients into the marinated mince and rest for 30 minutes
3. Shape into small patties
4. Shallow fry in ghee on medium heat until golden brown colour.
5. Serve hot
[Link] DO PYAZA
Ingredients:
Mutton- 500g
Sliced onions -200g
Cubed onione-100g
Ginger garlic paste -20g
Yogurt -200g
Red chilli powder-10g
Coriander powder-10g
Turmeric powder – 5g
Garam masala -5g
Cumin powder- 5g
Salt - to taste
Water- 300ml
Method:
1. Saute sliced onions is in ghee until golden
[Link] mutton and brown well.
3. Mix in ginger-garlic paste and cook for 5 minutes
4. Add all spices, yogurt and water, simmer until mutton is tender
5. Stir in cubed onions and cook for 10 minutes
6. Sevre hot.
3. WARQI PARATHA
Ingredients:
Maida (all-purpose flour) – 500 g
Ghee – 50 g
Salt-5g
Water-200ml
Ghee-100g (for cooking)
1. Knead flour, salt and ghee with water into a soft dough rest 30 minutes
[Link] out apply ghee, fold and roll again to create layers.
3. Cook on a hot tawa, brushing with ghee until crisp.
4. Pulao
Ingredients
500g- basmati rice
- 750g water
- 20g ghee or oil
- 10g cumin seeds
- 10g coriander seeds
- 5g cinnamon stick
- 5g cardamom powder
- Salt, to taste
- Optional: vegetables (e.g., peas, carrots, cauliflower), meat, or seafood
Instructions
1. Rinse rice and soak for 30 minutes. Drain and set aside.
2. Heat ghee or oil, add cumin seeds, coriander seeds, and cinnamon stick. Let them sizzle.
3. Add rice and stir-fry for 2-3 minutes.
4. Add water, salt, and cardamom powder. Mix well.
5. Bring to a boil, then reduce heat and cover. Simmer until rice is cooked and fluffy.
6. Garnish with chopped fresh herbs (e.g., cilantro, mint) and serve hot.
[Link] KORMA.
Carrot, beans, peas, cauliflower- 300g
Paneer-100g
Onions-200g
Tomato puree-200ml
Ginger garlic paste -10g
Ghee-50g
Cashews -50g
Almonds-30g
Raisins-20g
Cream-100ml
Milk-100ml
Garam masala -5g
Turmeric powder- 5g
Coriander powder-10g
Saffron - 2g
Salt - to taste
Method.
1. Saute nuts in ghee, remove and keep aside
2. Saute onions, add ginger garlic paste, turmeic powder and spicies
3. Add vegetables, paneer, and cook with milk until soft
4. Stir in cream saffron and nuts
[Link] for 5 minutes and serve
[Link]
Basmati rice - 500g
Sugar-300g
Ghee-100g
Saffron-2g
Green cardamom-5g
Cloves-3g
Cashews -50g
Almonds-30g
Raisins-20g
Water -1L
Method.
1. Boil rice with saffron water until 80% cooked.
2. Heat ghee, saute cardamom, cloves and nuts.
[Link] sugar and cooked rice
4. Steam on low heat for 10 minutes
5. Fluffs & serve warm.