Mughlai Mutton Korma|
1) 1 Kilo mutton.
2) 3 medium sized onion, finely chopped.
3) 1 small tomato.
4) 4 - 5 green chillies.
5) A few curry leaves.
6) 3 cups coconut paste.
7) 2 tbsp ginger garlic paste.
8) 2 tbsp chilli powder.
9) 4 tbsp coriander powder.
10) 1/2 tbsp turmeric powder.
11) A handful of cinnamon sticks and cloves.
12) Coriander leaves (for garnish).
1) Pour oil into a cooker and heat.
2) Add in the cinnamon sticks and cloves.
3) Wait for a few seconds before adding onions, green chilies and curry leaves. Fry the ingredients until they are lightly browned.
4) Add in the tomato and fry for 2-3 minutes.
5) Add in the mutton pieces and sauté for 8-10 minutes.
6) Add in ginger, garlic paste, chili powder, coriander powder and turmeric powder. Fry briefly over high heat.
7) Pour in coconut paste and stir to mix it well with the other ingredients.
8) Add in enough water so that the mixture becomes a little diluted and does not stand very thick.
9) Close the lid only to open it after 5 whistles.
10) Garnish the dish with coriander leaves and fried cashew nuts. Serve immediately.
1) 2 cups of rice, grounded finely.
2) 1/4 cup Sago, grounded finely.
3) 1/4 tsp asafoetida, grounded.
4) 7-8 green chillies, grounded.
5) Salt (as needed).
6) 3 tsp ghee (clarified butter).
1) Mix grounded rice and sago.
2) Mix grounded green chillies, salt and asafoetida. Add the grounded paste to 2 cups of water. Boil this mixture.
3) Add the ground rice flour to this and cook for a minute or two. Stir the mixture well.
4) Add in 2½ tsp ghee.
5) Next, knead the flour well using your hands. Continue to knead until the flour becomes very soft.
6) Tear pieces of this dough to make even sized balls.
7) Moisten your hand with ghee. Knead each of the balls well until they become very soft.
8) Roll each of the softened dough balls with a roller to make thin round flattened shapes, as in poori. Scatter a pinch of dry flour on the shapes from time to time, while you flatten them. This will help you achieve the round shape easily.
9) When you have finished, spread each of the balls on a sheet of paper and give some time to dry.
1) 2 tbsp oil.
2) 2 large chicken breast fillets, skinned and cut into chunks.
3) 1 clove garlic, finely chopped.
4) 1 large-sized onion, sliced and chopped.
5) A pinch of ginger, grounded.
6) 1/2 tsp chilli powder.
7) A pinch of cinnamon, grounded.
8) A pinch of turmeric, grounded.
9) 1/2 tsp white pepper, grounded.
10) 250g tinned chopped tomatoes.
11) 4 tbsp chicken stock.
12) 2 tbsp almonds, grounded.
13) 4 tbsp double cream.
14) 4 tbsp plain yoghurt.
1) Pour oil into a frying pan and heat.
2) Release the chicken chunks carefully into the oil.
3) Add in garlic and onion.
4) Cook thoroughly until the chicken is done. Cut a small piece from the middle to make sure that it is no longer pink.
5) Season the pieces with ginger, chilli powder, cinnamon, turmeric and white pepper.
6) Lower the heat to MEDIUM.
7) Add in the tomatoes and chicken stock. Stir a little to mix them with the other ingredients.
8) Simmer all the ingredients.
9) Add in the almonds and stir.
10) Add in cream and yoghurt. Stir to mix.
11) Cook gently for about 4 minutes.
12) Serve hot with warm rice.
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