Meat Balls Curry / Kofta Curry




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Varyoon Patata - Wadis n Potatoes Photo Courtesy : Suresh Hinduja www.gourmetindia.com Ingredients : 2-3 Wadis broken into pieces 4 Potatoes peeled & diced 2 small brinjals, quartered 3 Tomatoes medium sized - finely chopped 2 Onions medium sized - finely chopped 1 tsp Jeera powder + 1+1/2 tsp Coriander powder + 1 tsp Red chilli powder 1/2 tsp Turmeric powder + Oil 3 tbsp + Salt to taste + Water as required Coriander leaves for garnish Method : Heat oil in a thick bottom pan fry onions until brown, add in wadis and fry well, add in potatoes and saute, add in tomatoes, brinjals and all dry masalas. Fry until well done now add in water enough for the gravy, add in salt. Cover and cook the vegetable until wadis and potatoes are well done. check for salt. Serve hot, garnish with chopped coriander, serve with hot phulkas! Enjoy ! Saucy
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Fluffy Eggless Pancakes

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Mutton Ghee Roast

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Mutton Ghee Roast Recipe: Sanjay Hingorani Ingredients: 1 kg Mutton on the bone. Cut medium sized. Marinate with 1 tsp Turmeric 1 tsp Salt 1 tsp Red chilli powder 1 tbsp GnG paste. Keep in fridge for an hour. Masala: Dry Roast n Grind together 4-5 dried red chillies each begdi and kashmiri ( hotness and colour) 1 tbsp Coriander seeds 3-4 Cloves 1 tsp Saunf 1 inch Cinnamon 1 Star Anise 1 tsp Cumin seeds 1 tsp Black pepper corns 2 tbsp Lemon juice Little water to help make at thick paste. 7-8 Curry leaves Unbelievable amounts of ghee Method: Heat 4-5 tbsp Ghee in a pressure pan, add the marinated mutton and fry on high heat for 5 mins. Close the lid and go for 5-6 whistles min. Open and remove all of the mutton pieces, in the juices and ghee (stock) add the paste. Mix well. Simmer 15-20 mins on low. Reduce the gravy down. Now add the mutton pieces. Let the gravy coat the mutton well. Add the Curry leaves. Adjust the seasoning. Cook till the mutton is done and the ghee floats. Garnish wit...
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