Tangy Tomato Mutton

Tangy Tomato Mutton

Ingredients

• Mutton pieces                                 1/2 kg
• Mutton keema                                1/4 kg
• Onion chopped                              1 big cup
• Tomato chopped                           1 cup
• Lemon juice                                  1 tbsp
• Curd                                              1/2 cup
• Ginger & garlic paste                  1 tbsp
• Mint leaves                                  2 tbsp s
• Fresh coriander chopped           3 tbsp s
• Haldi                                          a pinch
• Chili powder                             1 tsp
• Mutton masala powder            1 tbsp
• Dhania powder                        1 tsp
• Jeera powder                          1/2 tsp
• Bay leaves                              2 nos
• Cardamoms                            2 nos
• Cloves                                    2 nos
• Dalchini stick                        1 inch
• Black cardamom                  1 nos
• Stat anise                              1 nos
• Oil                                         3 tbsp s
• Salt to taste

Process

Take a non stick cooker, add oil and add whole garam masala with bay leaves and saute. Now add chopped onion and fry till golden brown. Add g&g paste and saute well. Now add mutton pieces, saute for few mins and then add all masala powders and toss for few mins. Now add chopped tomatoes and mix well and cook in low flame. Add mint leaves with fresh coriander and mix well. Now cook all the ingredients till oil separates from mutton. Now add curd and cook well for 10 to 15 mins in low flame. Finally add mutton keema and mix well and cook for 10 to 15 mins in low flame. Now add 250 ml water and close the lid and cook for 5 whistles in cooker. When mutton is soft add lemon juice and serve  hot with roti or steamed rice. Now yummy and delicious tomato tangy mutton ka sabji is ready to eat and serve.

Ajwain Cheese Paratha

Ajwain Cheese Paratha 

 Ingredients

• Wheat flour (atta)                             1 big cup
• Gram flour (besan)                           2 tbsp s
• Carom seeds (ajwain)                       1 tbsp
• Curd                                                  4 tbsp s
• Kasuri methi                                     2 tsp s
• Oil                                                     3 tbsp s
• Turmeric powder                              a pinch
• Jeera (cumin) powder                      1 tsp
• Garam masala powder                     1 tsp
• Chili powder                                    1 tsp
• Sugar                                               1 tsp
• Salt to taste
• Processed cheese (grated)              1/2 cup
• Butter                                              1/4 cup

Process

Take a mixing bowl, add all the above ingredients except cheese and butter. Mix well all items and then make a smooth medium tight dough by adding required amount of water and keep aside for rest for 30 mins. Now make small round balls and stuff 1 tsp grated cheese inside each ball. Now heat tava and spread cheese stuffed ball in to round shape paratha carefully. Fry each paratha both sides till golden brown adding 1 tsp butter both sides. Now serve yummy and tasty ajwain cheese paratha with fresh sweet curd or with any special curry.  

       

Custard cake with coffee (egg less)

Custard cake with coffee (egg less)

Ingredients

• Egg less sponge  round cake                          1/2 kg (1 nos)
• Prepared vanilla custard                                  1 big cup
• Fresh hung curd                                               1/2 cup
• Fresh mashed panner                                       1/2 cup 
• Fresh whipped cream                                       1 1/2 cup
• Coffee powder                                                   4 tbsp s
• Sugar                                                                 2 tbsp s

Process

Cut round sponge cake in to 3 pieces of 1 inch height each. Whip  prepared custard well for 5 mins. Now add hung curd and mashed panner to it and again whip well. Now add whipped cream to it and mix well and keep aside. Boil 200 ml of water and add and mix 2 tbsp s coffee powder and 2 tbsp s sugar well and let it cool. Now place a round tray, keep one round piece of cake and sprinkle 4 tbsp s of coffee liquid over the cake. Now Spread 1 cup of whipped custard mix over the coffee soaked cake. Now keep another coffee liquid soaked cake over the custard mix. Now spread 1 cup custard mix over the coffee soaked cake. Now keep third coffee soaked cake over the custard mix and finally spread remaining custard mix over the cake. Finally sprinkle 1 to 2 tbsp s coffee powder over the cake with the help of a strainer. Now freeze it for 3 to 4 hours and serve chill. Now yummy, delicious and very very tasty coffee custard cake is ready to serve and eat.