The New Nation - Internet Edition

Murgh mussallam

Ingredients

1 whole chicken, cleaned and washed thoroughly

2 tbs ghee

2 cups water

Half kg yogurt, beaten to a creamy consistency

4 large onions, sliced and fried, golden brown for garnish

To make the paste you will need:

1 tbsp poppy seeds for paste

8 sticks of cinnamon

1 tbsp cumin seeds or jeera

1 tbsp shah jeera or black cumin seeds

10 black peppercorns

2 large black cardamom

7 green cardamoms

7 cloves

A 4 inch piece fresh ginger

1 whole garlic

6-8 whole red chilies

Salt to taste

Preparation :

Grind the spices into a paste. Chop up the heart, liver, into small pieces. Marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least an hour. In a large vessel heat the ghee. Pour in the marinade and chicken, and fry till well browned. Add water and cook covered till tender. Add the yogurt, salt and golden fried onions. Simmer for 10 minutes. Serve hot with naan.

Paneer Jalfrazie

Ingredients

Paneer 300 gm

(Cubed)

Cumin seeds 1 tsp

Onion 1/2 cup

(Chopped fine)

Capsicum 100 gm

(Cut into cubes similar to paneer)

Onions 10 nos

(Shallots-peeled and halved)

Tomato puree1/4 cup

Ginger paste 1 tsp

Garlic paste1 tsp

Kashmiri chili powder 2 tsp

Garam masala 1 1/2 tsp

Tomatoes 3 nos

(Cut into quarters)

Coriander leaves to garnish

Green chilies-chopped fine

Salt to taste

Preparation

Mix the cumin and oil in a dish. Cook covered, for 2 minutes. Mix in the onions and cook, uncovered at HI for 6 minutes, stirring once, to a light brown. Mix in the capsicums, button onions, tomato puree, ginger-garlic pastes, green chilies, salt and chili powder. Cook covered, at HI for 5 minutes. Add paneer and tomato and again cover and cook at 70% for 7 minutes. Stir and sprinkle the garam masala and cook at HI for 3 minutes. Serve garnished with coriander leaves.

Mutton Pepper Fry

Ingredients

1/2 kg Mutton

2 tbsp Chilly powder

1 tsp Garam masala powder

1 Sprig curry leaves

1 tsp Turmeric powder

6 Green chilies

1 tbsp Ginger

1 tsp Mustard seeds

1 tbsp Pepper

1 tbsp Ginger-garlic paste

Salt to taste

1 Cup shallots

2 tbsp Coriander powder

1/4 Cup coconut oil

How to make

Wash and cut the mutton into small pieces.

Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, curry leaves and salt.

Heat coconut oil in a pan.

Seethe mustard seeds in it.

Add shallots, ginger, green chillies and curry leaves. Fry till the mixture turns golden brown.

Now add cooked mutton. Cook again till it gets roasted.

Mix garam masala and pepper. Saute again for about 2 minutes.

Mutton Pepper Fry is ready to serve.

Garnish it with curry leaves.

Biryani Badshahi

Ingredients

1/2 kg Mutton

250 gms Rice parboiled

311/2 tbsp Lemon Juice

10 blanched Almonds

1/2 tbsp Mint Leaves

1 cups Butter

1 handfuls chopped Coriander Leaves

1/2 tbsp Cumin Seed

2 large sliced Onion

2 Brown Cardamom

1 tbsp Oil

4 pods Garlic

2 Cloves

1 " long piece Ginger

1/2 tbsp Saffron

1/2 tbsp Green Chilly chopped

1/2 tbsp Red Chili Powder

1/2 " Cinnamon

1/2 kg Curd

125 gms Milk

3 cups Water

Directions

First wash and soak rice.

Then fry sliced onions to a golden brown color.

Soak saffron in water.

Now grind ginger, red chilies, garlic and almonds and fry these in butter.

Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left.

Boil rice with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away.

Add cloves, cardamoms, cumin seed, mint leaves, chopped chilies and coriander in drained curd.

Strain the saffron water and add lemon juice.

Add all this to mutton.

Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Now pour milk and some butter and cover the vessel.

Seal the edges of the pan with flour paste.

Place the can on flame for one hour.

Serve it very hot with some curry.

Shikampuri Kebab

Ingredients

Mutton pieces (from the leg) 1/2 kg,

Chana dal (split gram)1/3 cup,

Green chilies, whole 3-4 or to taste,

Ginger-garlic paste 1 tablespoon,

Chili powder 2 teaspoons or to taste,

Black cardamom 4,

Bay leaves 4,

Cinnamon sticks 4,

Cloves 6,

Salt to taste,

Yogurt 1/2 cup,

Mixed spices powder 1-1/2 teaspoons,

Green chilies, finely chopped 2-3,

Fresh coriander leaves, finely chopped 1/3 cup,

Fresh mint leaves, finely chopped 2 tablespoons,

Fresh cream or hung yogurt 1/2 kg,

Lime juice 3 or 4 tablespoons,

Eggs, lightly beaten 2,

Oil or ghee(clarified milk) to fry.

Method

Place cream or hung yogurt in the refrigerator overnight or until firm. Put the meat along with the spices ,covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chilies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yogurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yogurt. Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess. They are to be fried in hot clarified milk or oil until the color changes into a golden brown.

Sufi malpua

Ingredients:

1 litre Milk

1/4 cup Maida

1/4 cup Suji

Ghee

Water

Method:

Boil the milk till it reduces to ½ its quantity.

Roast the rava till light brown.

Add to the milk along with maida. There should be no lumps.

It should be a smooth pouring consistency. Heat the ghee.

Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.

Take care that it does not become crisp and hard.

Make sugar syrup of 1 thread consistency. Dip the malpura's in the syrup and lay out on a plate.