Kevab (Meat Balls)

INGREDIENTS

1. Mutton Mince - 500 gms
2. Turmeric powder - 1 tea spoon
3. Red chili powder - 1/2 tea spoon
4. Cumin powder - 2 tea spoons
5. Bread slices - 2 nos
6. Onions ( finely chopped) - 1 no
7. Potato ( boiled and smashed) - 1 no
8. Ginger garlic paste - 2 tea spoons
9. Eggs - 4 nos
10. Salt to taste
11. Oil  - 3 to 4 spoons
12. Mint leaves - 2 to 3 sticks
13. Lime -1 no

PROCEDURE

1. Mix the mince with turmeric, chili powder, cumin powder, ginger garlic paste, onions and  salt
2. Add the mashed boiled potato to it 
3. Soak the bread slices in water and squeeze out  the water 
4. Mix the soaked bread with the mince mixture
5. Beat the eggs
6. Add a part of the beaten eggs as a binder, if required
7. Shape into round balls
8. Heat oil in a pan
9. Dip the meat balls into the beaten eggs and fry till golden brown
10. Remove and keep them on a paper napkin to soak out  the extra oil.
11. Serve in a platter decorated with lime slices and mint leaves

NOTE : Can be served with Dhansak 

Ambakaliyu (Mango Chutney)

INGREDIENTS

1. Small green mangoes (do not use squishy and soft mangoes) - 1kg
2. Jaggery - 500 gms
3. Butter - 60 gms
4. Cinnamon sticks ( 1 inch each , aprox) - 4 nos
5. Green cardamom - 8 nos
6. Clove - 8 nos
7. Water - 125 - 140 ml
8. Salt to taste

PROCEDURE

1. Peel and slice the mangoes
2. Heat the butter in a pan; add cinnamon sticks, cardamoms and cloves.
3. Sauté till light brown
4. Add jaggery, mangoes, salt and water
5. Simmer till the mangoes have softened
6. Mix gently without breaking the mango slices
7. Cool it to room temperature

Lagan nu Custard (Wedding Custard)

INGREDIENTS

1. Milk . 1.5 lit
2. Condensed milk. 300 ml.
3. Sugar. 4 table spoon.
4. Sugar. ( for caramelize).  2 table spoons.
5. Eggs. 6 nos.
6. Vanilla essence .105 tea spoon.
7. Almonds, blanched and chopped. 100 gms.
8. Pistachios, blanched and chopped. 100 gms.
9. Cardamom powder. 1.5 tea spoon.

PROCEDURE

1. Boil the milk and 4 tbsp/50 g sugar in a pan on medium about 15 minutes.
2. Add the condensed milk to this.
3. In a separate pan burn 2 tbsp/30 g sugar on a slow fire to a brown color indicating it is caramelized.
4. When the sugar is brown, add in the milk and stir till dissolved.
5. Take the mixture off the stove and let it cool.
6. Beat the eggs and add it to the milk with the vanilla essence. (Make sure the mixture is cool before adding the eggs.).
7. Pour in an oven-proof dish.
8. Sprinkle the almonds, pistachios and cardamom on top and bake it in a pre-heated oven at 350 deg  F/180 deg. C for 90 minutes to 2 hours or till the top is light brown.
9. Let cool.
10. Refrigerate before serving.

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Roast Chicken

INGREDIENTS

1. Chicken pieces.( Preferably boneless).  1/2 kg.
2. Crushed Cashew nuts. 100 gms.
3. Finely chopped onions . 3 nos.
4. Curd. 1 cup.
5. Ginger garlic paste. 2 tea spoon.
6. Tomatoes small . 2 nos.
7. Turmeric powder. 1/2 tea spoon.
8. Red chili powder. 1/2 tea spoon.
9. Clove .4 - 5 buds.
10. Bay leaf (Tej Patta). 2 - 3 nos.
11. Cardamom (Elaichi). 4 -5 nos.
12. Oil. 5 - 6 spoons.
13. Salt to taste.
14. Water .
15. Finely chopped coriander.

PROCEDURE

1. Marinate chicken pieces with curd, ginger garlic paste, turmeric and red chili powder and salt for over an hour.
2. Boil tomatoes, blanch and smash them in a mixer, adding a little water to liquefy. (Puree)
3. Heat oil in a pan.
4. Add  onions, clove, bay leaves,and cardamom and fry till the onions turn golden brown.
5. Add the marinated mutton and stir .
6. When almost done, add crushed cashew nuts, and tomato puree. Stir well.
7. Serve in a bowl,  garnished with coriander.

NOTE: Serve with Chapati or Rice

Jardaloo (Apricot) ma Gosht (Mutton)

INGREDIENTS

1. Mutton pieces 1/2 kg.
2. Apricot (seedless) 250 gms.
3. Onions finely chopped. 3Nos.
4. Ginger garlic paste 2 tea spoon.
5. Oil 50 gms.
6. Cinnamon 3 sticks.
7. Sugar to taste
8. Salt to taste.
9. Water 2 cups.
10. Coriander Finely chopped.

PROCEDURE

1. Soak the seedless apricots in water for about 4 to 5 hrs.
2. Heat oil in pan.
3. Fry the finely chopped onions till they turn golden brown.
4. Add ginger garlic paste and fry for about 5 minutes. 
5. Add mutton pieces, salt and cinnamon and cook well.
6. Add sufficient water and cook till the mutton becomes tender.
7. Heat the sugar in another pan till it turns brown.
8. Add the soaked apricots along with the water and boil.
9. Lower the heat and let the apricots cook and turn soft.
10. Add this to the cooked mutton and heat to form a thick gravy.
11. Serve in a bowl and garnish it with finely chopped coriander.

NOTE: Serve with chapati or rice