Chippe Machchi

Ingredients:

600 gm boneless shoulder of lamb, cut into 1-inch cubes
200 gm red snapper fillet
50 gm green capsicum
150 gm coriander leaves
25 gm green chillies
25 gm mint leaves
5 gm coriander powder
5 gm cumin
10 gm coconut milk powder
10 gm garlic, peeled
5 gm ginger, whole
50 gm tomato, large
5 gm table salt

Procedure
Marinate snapper cubes with garlic paste and green chilli paste and lemon juice for an hour and half. In a pan heat refined oil moderately hot and add to it cumin, garlic cloves, green bell pepper, coriander and mint. Cool and grind it to a fine paste in a fired clay pot, add a little oil and the paste and over simmering flame let the mixture cook for 15 minutes. Pan grill the snapper till it is mediumly done, and add the same to the paste in the pot. Add a little coconut milk.

Sabute Chooze

Ingredients:

500 gm spring chicken
10 gm garlic, peeled
5 gm ginger, whole
10 gm green chilli
10 gm mint leaves
5 gm herb coriander leaves
20 gm cashewnuts whole
100 gm curd
50 gm almond, whole
500 ml kewara water
1 gm saffron
5 ml vinegar malt
2 gm green cardamom
1 gm mace
25 ml fresh cream 40% fat
25 gm pure ghee

Procedure:
Marinate spring chicken with garlic and ginger paste. Leave it for an hour. Prepare the second marinade with cream cheese, fried cashew paste, blanched almond paste, hung curd and garam masala.

Apply the second marinade on it. Mix it softly and let it rest for 3 hours. Skewer the chicken and cook it in a preheated tandoor in moderate heat till just done. When the juice has reduced running, unskewer it and put it in a lagan, paste it with clarified butter, sprinkle some kewra arkh, saffron cream and some sprigs of mint and coriander.

Seal it for just about 15 minutes, as it sits on very mild heat flame. Unwrap it and serve immediately.

Salim Raan

Ingredients:

800 gm lamb leg
10 gm garlic, peeled
5 gm ginger, whole
450 gm curd
30 gm pure ghee
10 gm green chilli
50 gm herb coriander leaves
30 gm mint leaves
250 gm onion red large
5 gm turmeric powder
10 gm kashmiri red chillies
30 ml cream fresh 40% fat
1 gm saffron
5 ml juice lemon
2 gm green cardamom
3 gm rose powder
2 gm cinnamon stick
1 gm cloves

Procedure:
Marinate the lamb leg with garlic and ginger paste, rest it for 2 hours.

Prepare the second marinade, with hung curd, brown onion, red chilly paste, yellow chilly powder. Apply the second marinade to the lamb leg.

Pour a little clarified butter into a lagan and heat the medium, add whole spices to it and let it crackle. Also put some slit green chillies in this.

Add the marinated lamb leg in this and let it sear its sides till they have a golden tinge. Add springs of coriander, mint and some lamb stock. Seal it and let it braise for 45 minutes. Pick out the lamb legs and keep it in a tray, remove all the whole spices and the herbs from it, bathe it in a saffron cream mix.

Meanwhile strain the juice mixture in a bowl with a cheese cloth and reserve the medium. Add to it the saffron cream bathed lamb leg and let it simmer in it for a while. Check for the seasoning and carve it before serving.

Garnish it with fried onion, and mint leaf.

Shikanja Paneer

Ingredients:

160 gm paneer malai
50 gm mint leaves
20 gm fig dry
100 gm onion red large
5 gm fennel seeds
10 coriander leaves
5 gm green chillies
40 ml fresh cream 40% fat
2 gm yellow chilli powder
20 gm butter
5 gm masala garam

Procedure:
Make 40 gm cubes of malai paneer and slit it half open without breaking it.

Prepare a filling of chopped figs, toasted seseame seeds and roughly chopped pinenuts along with a paste of coriander and green chillies.

Season the filling with salt and lemon to taste.

Fill the slit made in the paneer and dip the filled paneer in a marinade of cream, green chilli paste, yellow chilli powder and garam masala and season. Let it sit for an hour in a cool place.

Oil the hot shikanja and put the marinated and packed pieces of paneer in it to grill, turn it to cook evenly. Baste it with vetiver oil when getting dry. Drizzle with kasoori methi and black salt before serving.

Kadahi Jheenga

Ingredients:

300 gm prawns
50 gm green capsicum
50 gm red capsicum
50 gm yellow capsicum
50 gm red onions, large
50 gm tomatoes, large
25 gm herb coriander leaves
5 gm green chillies
10 gm ginger, whole
5 gm garlic, peeled
3 gm coriander powder
3 gm Kashmiri red chillies
3 gm bay leaves, dry

Procedure:
Devein, deshell and clean the prawns, marinade the same in garlic and ginger juice. In a moderately hot pan, add a little oil and cumin seeds, later add bell pepper and spring onions. Stir fry for a while and add the prawns. Stir fry the same till the prawns are a almost done. Add the kadhai masala and stir fry the whole mixture. Finish with chopped coriander and spices, serve hot.

Mirch Makkai

Ingredients:

5 gms tablesalt
3 gms turmeric powder
5 kg red chilli powder
10 gms herb coriander leaves
20 gms butter
5 gms green chillies
10 gms garlic, peeled
5 gms ginger, whole
50 gms tomatoes, large
50 gms onion, red
50 gms capsicum, yellow
50 gms capsicum, red
50 gms capsicum, green
200 gms babycorn (unhusked)

Procedure:
Heat oil moderately and add freshly pounded whole spices and chopped onion to it. Stir fry to golden brown. Add chopped garlic and ginger and green chillies and fry for a while before adding chopped tomatoes, red chilli paste and turmeric powder. Blanch baby corn in light turmeric water, cut coloured bell pepper in batons, and spring onionbulbs in fours lengthwise. In a moderately heated frying pan pour some clarified butter. Add cumin seeds, chopped garlic, batons of pepper, babycorn and spring onions to it. Stir fry the mixture and toss for a while till it coats the vegetables and is ready. Sprinkle some freshly crushed pepper on top of it with fresh coriander sprigs before serving

Dum ke chaamp

Ingredients:

350 gm lamb chop
50 gm pure ghee
15 gm almond, whole
10 gm spices garam masala
25 gm Kashmiri red chillies
150 gm curd
100 gm large red onions
5 gm mint leaves
5 gm ginger, whole
5 gm garlic, peeled

Procedure:
Marinate the lamb chops with garlic, ginger green chillies, hung curd and red onion for 2 hours. In a lagan pour some ghee and add garam masala whole, let it crackle, add the marinated lamb chops to it and stir fry till it starts to dry up. Add chilli paste to it and stir fry. Add fresh coriander, mint sprigs, green chillies and lamb stock, and let it cook on slow flame till it is almost done. Check for the seasoning and let the preparation be not to dry but napping/coating. Garnish with fresh coriander and fried onion.

Nalli Ka Salan

Ingredients:

5 gm Kashmiri red chillies
400 gm baby lamb shank
50 gm pure ghee
150 gm curd
150 gm large red onion
50 gm mint leaves
10 gm garlic, peeled
5 gm ginger, whole
2 gm green cardamom
1 gm cloves

1 gm cinnamon stick
25 ml cream fresh 40 % fat
1 gm saffron packet

Procedure
Marinate the lamb shanks with a fine paste of garlic and ginger and red chilli paste and turmeric. In a lagan, pour some desi ghee and add whole spices, cardamom, cinnamon, cloves and caraway. After it stops to crackle add green chillies and marinated lamb shanks to it, and stir fry for a whole to sea it. Add to it fried onion, beaten hung curd, mint sprigs and coriander sprigs. Let it braise for about 40 minutes. Pick out the lamb shanks and strain the juice extract to get a fine smooth residue. Put the shanks back into the strained medium and let it cook till doness with the potli spices. Pick out the potli after about 15 minutes and blend into it saffron just. Serve it with golden fried onion, mint leaves and lemon wedge. The fermented bread needs to be dunked in it to be relished-khamiri roti.

Gosht Biryani

Ingredients:

250 gm lamb carcass, baby
400 gm curd
25 gm mint leaves
25 gm coriander leaves
150 gm red large onion
10 gm garlic, peeled
10 gm ginger, whole
5 gm green cardamom
2 gm cloves
2 gm cinamon stick
100 gm rice basmati Daawat
.200 gms safron pkt
.050 kg. S/R bhojwar masala
25 gm Hyderabadi chillies
50 gm pure ghee
10 gms garam masala

Procedure
Soak basmati rice in water for 30 minutes. Use the carcass of the kid for the biryani meat-chops, shanks and the boneless cube from the sholder. Wash them in cold water and drip dry. Marinate the same in garlic and ginger just and yellow chilli powder for an hour, later add beaten hung curd with brown fried onion, mint leaves and coriander to it. And let it sit for an hour. In a lagan pour some clarified butter and whole spice. After it stops crackling, add to it the marinated meat and stir for a while, as the curd starts to reduce add to it the lamb stock and put it to simmer after it starts to boil. Seal its mouth and put it to dum. Forty-five minutes later, uncover the lagan and strain the lamb just and pick the lamb pieces. In the strained just put the lamb pieces back and check for the seasoning, and simmer for a while. In the meanwhile boil water in a deghchi and add some whole spice — cardamom, cinnamon, clove — to it, add a little lemon juice, for cleansing of water. Add the soaked rice and blanch it. Strain the rice and pick out the whole spices. In the handi put the just done lamb yakhani with the best cuts, and green chilli slit in 2, fried onion, mint leaf and finally top it up with blanched rice. Pour saffron tinted yakhani on top of the rice and seal the handi. Cook it on a hot plate on medium flame for 25 minutes. Let it stay on dum for a while. Serve it with mirch ka salan and dahi ki chutney. Stir fry the Hyderabadi chilli in sesame oil and let it simmer in the salan. Garnish it with curry leaves and rogan, hung curd with garlic just flavour chopped chillies and chopped coriander, seasoning with salt.

Makhani dal

Ingredients:

1 kg. urad dal, whole
500 gm white cooking butter.
250 ml cream fresh 40 % fat
100 gm pure ghee
20 gm fenugreek leaves, dry
50 gm ginger, whole
50 gm garlic, peeled
100 gm Kashmiri red chillies
1 tin tomato paste

Procedure:
Pick the urad dal and roast with little clarified butter in a deghchi. Wash the same and fill the deghchi with water and bring it to a boil. Let it simmer on slow flame on the top of the tandoor for 18 hours. Add fine garlic paste, ginger paste, tomato puree, red chilli paste and cooking butter to this. Finish with little fenugreek and saffron cream. The dal needs to be slowly stirred throughout the process as it mashes gradually. Garnish with saffron cream and clarified butter.

Lagan ke Murghi

Ingredients:

250 gm chicken leg, boneless
250 gm curd
100 gm large red onions
1 gm sandal wood
1 gm khus ki kadi
1 gm rose powder
2 cinnamon stick
1 gm cloves
2 green cardamoms
25 gm almond, whole
15 gm salted cashewnuts
5 gm garam masala
3 gm turmeric powder
15 gm Kashmiri red chillies
25 gm pure ghee
50 gm coriander leaves, 50 gm mint leaves

Procedure:
Marinate the boneless chicken leg with garlic, ginger, yellow chilli powder and hung curd. In a lagan put some ghee and garam masala. When the ghee gets hot for the bhagar, add some slit green chillies and the marinated chicken in it. In a very medium flame cook the chicken on dum. When it is about to be done, finish with saffron cream. Garnish with fried onion, pistachio, almond slivers and coriander sprigs.