Method 1. Wash the channa daal and soak for 15 minutes. 2. Drain water and grind coarsely, add salt, hara dhania and hari mirch. 3. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. 4. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. 5. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. 6. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. 7. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.
Method 1. Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours 2. Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. leave to marinate overnight. 3. Heat oil in a heavy bottomed pan and add zeera. when it splutters, add the mutton with the marinate. cover and simmer until just tender. 4. Add the sliced onions, garam masala and fresh coriander leaves. Cook for 10-15 minutes on a medium flames. 5. Serve hot with parathas
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( Mutton Stew ) Ingredients
1 tablespoon butter 700 g (1 1/2 pounds) boneless lamb shoulder meat, sliced or in chunks 1/4 medium cabbage, in thin wedges 1/4 small rutabaga, sliced 1 large carrot, in chunks 15 cm (6" length) leek, in chunks salt 2 teaspoons grated fresh ginger 1 teaspoon ground black pepper 2 dl (3/4 cup) water 2 1/2 tablespoon butter 3/4 dl (1/3 cup) flour vinegar sugar
Method Melt the butter in the bottom of a pot. Add the meat, then the vegetables. Sprinkle with salt, ginger and pepper. Pour over water to cover. Bring to a boil and skim well. Lower heat and simmer, shaking the pot now and then so the meat won't stick, until the meat is tender, 60-75 minutes. Melt the butter and stir in the flour. Gradually add cooking liquid. Season with salt, pepper, vinegar and sugar. Arrange meat and vegetables on a platter. Serve with sauce and boiled potatoes
Method 1. Boil the spinach leaves & grind to a fine paste. 2. Heat oil and fry onion paste until golden brown.Add ginger and garlic pastes and fry for 2-3 minutes. 3. Add the mutton pieces, chilli powder, khus khus and salt. 'Bhuno' over medium heat until meat is browned. 4. Add the zeera powder, dhania powder, tomato powder, tomato puree and the ground spinach. 5. Simmer & cover, stirring occasionally until mutton is tender. 6. Sprinkle with garam masala and serve hot with boiled rice.