Khichda (Bohra Style)

Ingredients:

1. Mutton (Boneless)-1/2 kg
2. Onion – 1 (sliced)
3. Whole Wheat  3 cups
4. Rice – 1/4 cup
5. Lentils  (Chana, Masoor, Moong, Tuwar) – 3/4 cup, in equal parts
6. Ginger garlic paste – 1 tbsp
7. Green chilles – 4 (slit horizontally)
8. Cumin powder – 1 tsp
9. Water as required
10. Salt to taste

For tempering (Baghar):

1. Ghee or clarified butter – 1/3 cup

Garnish:

1. Mint leaves – 1/4 cup
2. Garam masala powder – 2 to 3 tbsp
3. Lemons – 2, cut in wedges
4. Onions- 3 (thinly sliced and deep fried until crunchy)

Method :

• Soak whole wheat overnight in a deep bowl.
• Wash and soak lentils (dals) for 30 minutes before using.
• Wash the mutton.
• Transfer meat to a pan and add in ginger garlic paste, green chilles, sliced raw onion and salt.
• Cook on a high heat for 5 minutes.
• Add 4 glasses of water and cook on low heat until tender.
• Remove the stock and keep aside.
• Discard the water from soaked  wheat and lentils.
• Now put them in the pan with water and cook till gets tender add more water if needed.
• Grind it to get a smooth paste like mixture.
• Transfer to a deep cooking pan along with prepared mutton with stock and cook for another 20 minutes stirring the wooden ladle continuously on a medium heat so that it doesn’t stick to the bottom of the pan.
• Check for seasonings.
•  To assemble, warm up the ghee until smoking hot.
• Take out khichda in a serving bowl, drizzle the hot ghee and garnish with mint, fried onions, chopped green chillies, garam masala powder and lemon.
• Serve immediately.

Roast Beef with Potatoes

Ingredients:

1. Boneless beef (cut in cubes) 1 kg.
2. Ginger garlic paste 2 tbsp.
3. Salt 1 1/2 tsp.
4. Red chilli crushed 1 tbsp.
5. Onion (sliced) 1
6. Green chillies (chopped) 3-4
7. Fresh coriander (chopped) half bunch
8. Oil 4 tbsp.

Method:

• In a pot put beef  add red chilli powder, salt, ginger garlic paste and enough water to tenderize the beef by cooking it for 1-1/2 -2 hrs.
• Add potatoes.
• Cook till the potatoes are softened and water dries up.
• Fry onions in the other pan till golden brown.
• Add chopped green chillies, fresh coriander and browned onions to the meat.
• Add the oil
• Mix and cook on low flame for 4-5 minutes.
• Take out in a dish and serve with hot naan.

Mutton Karahi Masala

Ingredients:

1. Mutton 1/2 kg.
2. Ginger garlic paste 1 1/ 2 tbsp.
3. Red chilli powder 1 tsp.
4. Turmeric powder 1/4 tsp.
5. Corriander powder 1 tsp.
6. Salt according to taste
7. All spice powder 1/4 tsp.
8. Cumin seeds 1/2 tsp.
9. Tomaotes 4
10. Onions 1
11. Green chillies 4-6
12. Oil 4 tbsp.
13. Ginger and fresh corriander for garnishing

Method:

• Heat oil in a pan.
• Add mutton with ginger garlic paste.
• Fry for a few minutes.
• Add red chilli powder,coriander powder, salt and turmeric.
• Mix, cover and cook on low heat for 5-10 minutes.
• Add sliced tomatoes and onions.
• Cover and cook for another 45 minutes or till mutton is tender.
• Put all spice powder and green chillies.
• Cook for 5 minutes.
• Take out in a dish.
• Garnish with fresh coriander and ginger.
• Serve hot with naan.

Karelay Keema (Mince Beef with Bitter Gourd)

Ingredients:

1. Mince beef or mutton 1/2 kg.
2. Bitter gourd 1/2 kg.
3. Onions (sliced) 4
4. Tomatoes (chopped) 4-5
5. Ginger garlic paste 2 tbsp.
6. Green chilli paste 1 tbsp.
7. Salt 1 1/2 tsp.
8. Red chilli powder 1 1/2 tsp.
9. Coriander powder 1 1/2 tsp.
10. Turmeric powder 1/4 tsp.
11. Whole black pepper  5
12. Cloves 4
13. Black cardamom 1
14. Cinnamon 1 inch piece
15. Cumin seeds 1 tsp.
16. Oil 4 tbsp.
17. Fresh coriander for garnishing

Method:

• Scrape the surface of the bitter gourd to make them smooth.
• Deseed them.
• Chop bitter gourd in the required shape (either chopped into bits or circles).
• Soak the pieces in salted water for about 1 or 2 hrs.
• Drain off the water and wash them with fresh water.
• Heat oil in a pan.
• Add onions and fry till golden brown.
• Put ginger garlic paste, cloves, cinnamon, black cardamon and whole black pepper.
• Fry for few seconds.
• Add mince beef.
• Stir and cook for 2-3 minutes.
• Add red chilli powder, coriander powder, turmeric powder, green chilli paste, salt and cumin seeds.
• Cook for another 4-5 minutes or till the water dries up.
• Add tomatoes.
• Cover and cook till the tomatoes are soft and oil separates.
• Now add Karelay (Bitter Gourd).
• Mix, cover and cook for another 20-25 minutes.
• Take out in a dish.
• Garnish with fresh coriander and serve.

Shami Kebabs

Ingredients:

1. Beef (boneless) 1/2 kg
2. Split chickpeas (channa daal) 1 cup
3. Whole red chillies 8
4. Ginger garlic paste 2 tsp.
5. Salt 1 1/2 tsp.
6. Cumin seeds 1 tsp.
7. All spice powder (garam masala powder) 1 tsp.
8. Onion 1
9. Water 4 cups

For making Kebabas:

1. Onion 1
2. Green chillies 2
3. Mint leaves  2 tbsp.
4. Egg 1
5. Oil for frying

Method:

• Put meat, split chickpeas, salt, all spice powder, whole red chillies, onion, ginger garlic paste and cumin seeds in a pan.
• Add water and cook till the meat is tender and water is completely dried.
• Let it cool.
• In a chopper blend together boiled meat, onion, green chillies and mint until they are mashed completely.
• Take out in a bowl.
• Add egg and mix well.
• Make kebabs from this grinded meat.
• Shallow fry from both the sides.
• Serve with paratha or chutney.