NALLI KA KHASA SALAN

Nalli ka salan

Ingredients:

  1. Lamb shanks – 3 no.
  2. Cinnamon – 1”
  3. Black peppercorn – 4 no.
  4. Black cardamom – 1 no.
  5. Ginger apste – 1 tb
  6. Garlic apste – 1 tb
  7. Onion – 1 no.
  8. Red chilli paste – 1 tb
  9. Turmeric powder – ½ tb
  10. Ginger powder – ½ tb
  11. Fennel powder – ½ tb
  12. Salt

Procedure:

Heat a pan. Add oil and cinnamon (1”), cloves (2 no.), crushed black peppercorn (4 no.), black cardamom (1 no.).

Add lamb shanks (3 no.), ginger paste (1 tb), garlic paste (1 tb) and cook for 5 minutes.

Add onion paste (1 no.), red chilli paste (1 tb), turmeric powder (1/2 tb) and cook for 5 more minutes.

Add water (1/2 cup) and cover the lid. Whistle till the lamb shanks are done.

Keep it covered for 30 minutes. Open the lid and sprinkle ginger powder (1/2 tb) and fennel powder (1/2 tb). Boil for 2 minutes and serve hot with rice or chapatti.

RAAN MUSALLAM

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Ingredients:

  1. Raan – 1 no.
  2. Yogurt – 3 tb + 3 tb
  3. Almonds – 10 no.
  4. Garlic – 10 cloves
  5. Ginger – 1”
  6. Green chillies – 2 no.
  7. Cumin seeds – 2 tb
  8. Coriander seeds – 4 tb
  9. Dry red chilli – 2 no.
  10. Garam masala – ½ tb
  11. Cloves – 5 no.
  12. Green cardamom – 8 no.
  13. Cinnamon – 1”
  14. Black peppercorn – 10 no.
  15. Boiled Egg – 1 no.
  16. Salt

Procedure:

Make a paste of yogurt (3 tb), almonds (10 no.), onion (2 no.), garlic (10 cloves), ginger (1”), green chillies (2 no.). Marinate the raan with this paste.

Make a paste of yogurt (3 tb), cumin seeds (2 tb), coriander seeds (4 tb), dry red chilli (2 no.), garam masala (1/2 tb).

Add this paste to marinate with salt.

Pre-heat the oven to 400 degree F.

Heat oil in a pan. Add cloves (5 no.), green cardamom (8 no.), cinnamon (1”), crushed black peppercorn (10 no.). Add marinate and fry for 10 minutes.

Pour the whole material into a greased tray and bake for 1 ½ hour.

Served with a boiled eeg and naan or jeera rice or biryani.

MUTTON ROGAN JOSH

Mutton rogan josh

Ingredients:

  1. Mutton – ½ kg
  2. Onion – 1 no.
  3. Garlic – 6 cloves
  4. Cloves – 4 no.
  5. Turmeric powder – ½ tb
  6. Kashmiri red chilli powder – 2 tb
  7. Saffron
  8. Salt

Procedure:

Fry sliced onion (1 no.) and make a paste of it.

Boil mutton (1/2 kg) with chopped garlic (6 cloves) and salt for 1 whistle. Cool and sieve the water and mutton pieces separately.

Heat ghee in a pan. Add cloves (4 no.) and water (1 tb) and cover.

Next add green cardamom (4 no.), fried onion paste, salt, turmeric powder (1/2 tb) and boiled mutton pieces. Fry for 5 minutes.

Add Kashmiri red chilli powder (2 tb) and sieved water and cook for 2 minutes.

Add saffron and cover and boil for 20 minutes.

Serve hot with rice or chapatti.

MUTTON PAYA

mutton paya

Ingredients:

  1. Mutton paya – 4 pc.
  2. Onion – 1 no.
  3. Black peppercorn – 1 tb
  4. Cloves – 4 no.
  5. Green cardamom – 3 no.
  6. Cinnamon – 1”
  7. Tuermeric powder – ½ tb
  8. Ginger – 1”
  9. Garlic – 10 no.
  10. Green chillies – 2 no.
  11. Poppy seeds – 1 tb
  12. Shahjeera – ½ tb
  13. Bay Leaf – 1 no.
  14. Fennel seeds – ½ tb
  15. Potato – 1 no.
  16. Salt

Procedure:

Make a paste of onion (1 no.), black pepper corn (1 tb), cloves (4 no.), green cardamom (3 no.), cinnamon (1”), turmeric powder (1/2 tb), chopped ginger (1”), chopped garlic (10 no.), green chillies (2 no.), khuskhus (poppy seeds) soaked in water (1 tb) and oil (1 tb).

Heat Pressure cooker. Add mustard oul (2 tb). Add shahjeera (1/2 tb), bay leaf (1 no.), fennel seeds (1/2 tb) and masala paste. Fry for 2 minutes.

Next add mutton paya (4 pc), cubed potato (1 no.) and salt. Fry for 10 minutes.

Add water (2 cup) and whistle till the mutton are done.

Fish out the paya pieces and mesh the potatoes with the gravy. Cook and sieve the gravy.

Add the paya pieces to the gravy and serve hot.