Ingredients:
Ingredients:
400 gm mutton
100 gm minced mutton
4 big cardamoms
4 bay leaves
1 tbsp garam masala powder
1 tsp turmeric powder
1 tbsp red chilly powder
300 gm tomato paste
1 service spoon ginger garlic paste
400 gm chopped onion
150 gm oil
400 ml water
1 boiled egg
salt to taste

Procedure:
Put oil in handi, put big cardamom and bay leaf, add chopped onions and cook it till it turns brown, add mutton pieces and cook it on low flame for 20 minutes and add salt to it. Take another saucepan add ginger garlic paste, garam masala, turmeric powder to it stir and fry it for ten minutes, add minced mutton and cook it till it is 90 per cent cooked. Add tomato paste and cooked mutton along with it stir it well, add small quantity of water if required, when it is cooked sprinkle grated boiled egg and serve hot.

Mushroom Takatak

Ingredients:
Ingredients: 200 gm boiled mushrooms
50 gm chopped onion
50 gm chopped tomato
2 small cubes of capsicum
1 tomato cube
1 onion cube
2 green chillies, julienned
5 gm ginger, julienned
1/2 service spoon ginger
garlic paste
5 gm chopped coriander
1 service spoon boiled onion paste
1 service spoon boiled tomato paste
1 tsp garam masala powder
1/2 tsp aniseed powder
1/4 tsp green cardamom powder
1/2 tsp turmeric
1/2 tsp chilli
salt to taste
70 gm cream
30 gm butter

Procedure:
Procedure: Heat the butter and put chopped onion and cook it till it turns golden brown, add ginger garlic paste, chopped tomato and cooked it well. Add garam masala powder, aniseed powder, chillies and cook it for five minutes. Add onion paste, tomato paste, salt and cook it for 8-10 minutes, add boiled mushrooms to it and cook it for five more minutes. Take another sauce pan and saute the cubes of onions, tomato and capsicum, add mushrooms and stir it well. Add cream to it and stir it, serve hot and garnished with juliennes of ginger, green chillies and chopped green coriander.

Mah Ki Daal

Ingredients:
Mah ki daal
Ingredients:
180 gm whole black beans
30 gm red kidney beans
1 tsp ground dried red chillies
30 gm fresh root ginger, peeled and
chopped
2 litres water, for soaking
250 ml water
90 ml ghee
4 fresh green chillies, chopped
60 gm fresh tomatoes, chopped
salt, to taste
60 ml thick double cream

Procedure:
Procedure: Wash the beans thoroughly and put them in a deep, heavy-based saucepan. Put the ground red chillies and half the ginger into the pan with the water. Soak for at least six to eight hours.

Place the pan on a high heat (do not drain the water) and add a further 250 ml of water. Cover and bring to the boil. Boil rapidly for ten minutes. Reduce the heat and simmer on a low heat until the beans are soft and very little liquid remains. Remove from the heat and mash the beans roughly with a wooden spoon. Set aside.

Put the ghee in a frying pan and place on a high heat. Fry the remaining ginger until golden. Add the fresh green chillies and tomatoes are well blended. Add the salt.

Pour the sizzling mixture over the mashed beans and mix well. Return the pan to a low heat and simmer for five to seven minutes or until everything is well blended. Stir from time to time to stop the mixture from sticking to the pan. Just before serving, add the cream and cook gently for two to three minutes.

Gajjar Ka Halwa

Ingredients:
Gajjar ka Halwa
Ingredients:
2 kg carrots
100 gm khoya
2 kg milk
50 gm cashewnuts
50 gm raisins
200 gm desi ghee
1 tsp green cardamom powder
150 gm sugar

Procedure:
Wash the carrot in cold water thoroughly and grate it, boil the milk for about ten minutes and add grated carrots and cook it well, stir vigorously till the carrots get dried, add sugar, green cardamom powder, desi ghee cook and stir it well, garnish with khoya, cashewnuts, pistachio, raisins.