Butter naan

Ingredients

500 gms Maida
20 gms Fresh yeast
1-1/2 tsp Sugar
2 tbsp Fresh curd
25 gms Butter, ghee or margarine
1 tsp Salt
Directions
Thoroughly sieve the flour.
Mix sugar and yeast in 1 teacup of warm water till the yeast gets dissolved. Cover the mixture for 5-7 minutes until froth appears in it.
Pour this liquid into the mixture of flour, curd, ghee and salt. Add some warm water to make the dough soft.
Knead the dough for 5-10 minutes.
Wrap the dough with a wet cloth for half an hour.
Again knead the dough for 1 minute.
Make 20 small pieces out of the dough and shape them into naans.
Smear a pressure cooker with a little amount of oil. Remove its lid and heat upside down.
Apply a little quantity of water onone side of naan and attach the wet side around the inner wall of the pressure cooker. Keep it until the brownish spots appear. You can put 3 to 4 naans at a time.
Take them out and apply butter.
Naans are ready to serve.

Galawati Kebab

Ingredients:-


Marinate


Minced Lamb: 1 Pound

Raw Papaya flesh mashed: 2 Tablespoons

Salt: ¼ teaspoon

Masala



Ghee: 3 Tablespoons

Finely chopped Onions: 1½ Cup

Minced Garlic: ½ Tablespoons

Finely chopped ginger: ½ Tablespoon

Khoya Emulation

Ricotta Cheese: 1 Tablespoon

Dried Milk: 1 Tablespoon

Ground Cloves: ¼ teaspoon

Ground Cinnamon: ¼ teaspoon

Ground Cardamom: ¼ teaspoon

Cayenne ground: ½ teaspoon

Black pepper ground: ½ teaspoon

Kewra water: 1 teaspoon

Rose petals: 10

Besan: 2 to 4 Tablespoons

Ghee as needed about ¼ Cup

Method:-


Marinate



Combine ground lamb, Papaya, and salt in the Food Processor.

Pulse to pulverize.

Preheat oven to 200º F. Shut off heat.

Marinate meat for about one hour.

Turn on oven to 200º F. Shut off heat.

Marinate for another hour.

Masala Mix



Grind Onions, Garlic, and Ginger in food processor.

Heat Ghee in a pan. Add Onion Garlic Ginger paste.

Sauté till moisture is gone and the paste is almost brown.

Mix Ricotta cheese and Dried milk. Add to Onion Garlic Ginger paste. Sauté till lightly brown. Shut off heat

Stir in cloves, cinnamon, cardamoms, cayenne, and black pepper.

Stir in Kewra, and rose petals.

Stir in marinated lamb including the papaya. Transfer food processor. Pulse to pulverize.

Sprinkle Besan over the mixture. Knead well into a soft dough.

Add more Besan if needed.

Let mixture rest for 20 to 40 minutes minutes.

Knead again. Divide in to about 8 balls. Form the ball and press it into a round patty like a hamburger patty.

In a Pan frying



Heat a flat griddle or pan to medium heat. Add ghee do not cook on high heat. Fry patties on the griddles, till brown on both sides. It will take about 4 minutes each side.

Barbecued Mango Chicken

Ingredients
•Raw mango puree 3/4 cup
•Boneless chicken,cut into ¾ inch cubes 250 grams
•Salt to taste
•Crushed red chillies 1 teaspoon
•Garlic,crushed 2 cloves
•Brown sugar 2 tablespoons
•Fresh coriander leaves paste 1 tablespoon
•Cinnamon powder 1/4 teaspoon
•Clove powder 1/4 teaspoon
•Butter 1 1/2 tablespoons
Method
Add salt, half teaspoon crushed red chillies, half the raw mango puree, garlic, one tablespoon brown sugar, coriander leaf paste, cinnamon power and clove powder to the chicken pieces and mix well. Let them marinate in the refrigerator for two hours. Heat oil in a grill pan. String the chicken pieces onto skewers and place them on the grill pan. Cook, rotating the skewers, till the chicken pieces get cooked and evenly golden. For the sauce, heat butter in a non-stick pan. Add the remaining raw mango puree, salt, remaining crushed red chillies and the remaining brown sugar and mix. Cook till the sugar melts. Serve the barbecued chicken with the mango sauce

Achari Gosht

Ingredients
•Mutton,1/2 inch pieces on the bone 800 grams
•Whole dry red chillies 8
•Mustard seeds 1 teaspoon
•Fenugreek seeds (methi dana) 1/2 teaspoon
•Cumin seeds 1/2 teaspoon
•Fennel seeds (saunf) 1 teaspoon
•Onion seeds (kalonji) 1 teaspoon
•Cloves 5
•Mustard oil 7 teaspoons
•Onions,chopped 4 medium
•Ginger,chopped 2 inch piece
•Garlic,chopped 15-20 cloves
•Turmeric powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Salt to taste
•Tomatoes,chopped 4 medium
•Lemon juice 1 tablespoon
•Fresh coriander leaves,chopped 2 tablespoons
Method
Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat the mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add the onions and sauté till brown. Add the ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is almost done. Add tomatoes and cook on medium heat for ten minutes or till mutton is fully cooked, stirring occasionally. Add lemon juice and mix. Adjust the seasoning and serve hot garnished with coriander leaves.

Chef's Tip
Pressure cook the mutton/lamb to cook it faster

Kashmiri Gushtaba

Ingredients
•Mutton leg,boneless and fat removed 1 kilogram
•Mutton fat 200 gram
•Oil to fry
•Onion ,sliced 2 medium
•Green cardamom powder 1 teaspoon
•Salt to taste
•Mutton stock 4 cup
•Yogurt 5 cups
•Clove 6-8
•Black cardamom 1-2
•Green cardamom 6-8
•Fennel seed (saunf) powder 3 teaspoon
•Dry ginger powder (soonth) 3 teaspoon
•Garlic paste 1 1/2 tablespoon
•Pure ghee 4 tablespoon
•Dry mint leaves 1/4 teaspoon
Method
Heat sufficient oil in a kadai and deep fry the onions till brown. Cool and grind into a fine paste. Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet. Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again. Add ice cubes so that the meat does not get heated while mincing. Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands. This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round or oval shaped. Cook the koftas for ten to fifteen minutes in the mutton stock. In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain. Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour. Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture. Add brown onion paste and garlic paste diluted in a little stock. Add ghee and continue to cook. Drain the koftas from the stock and add to the gravy. Do not throw away the remaining stock. You can add it to the gravy or use it for some other dish. Simmer for a while and then add crushed dried mint leaves