Mutton Rezala

This is a Mughlai preparation. Best goes with Biryani.

Difficulty level- Medium

Marinating time- 1-2 hours

Preparation time- 90 minutes

Total time- 3 hours

Ingredients: -

Mutton (Meat of lamb or goat) - 1 kilogram

Onion paste- 100 grams

Garlic paste- 2 tsp

Ginger paste- 2 ½ tsp

Clove- 5-6

Cinnamon- 6-8 pc

Black Cardamom- 2-3 pieces

Cardamom-6-8 pieces

Bay leaves- 5-6 pieces

Curd (Yogurt) - 250 grams

Whole Milk- 250 ml

Raisins- 10-12 pieces

Cashew nut- 10-12 pieces, make a thick paste

Sugar-1tsp

Black pepper- 3 grinded

Ghee (Clarified butter) – 3 tablespoon

Mace- 2/3 tsp

Saffron- 1pinch

Red Chilli (Whole) - 5 pieces

Keora (Saffron) water- 1 tsp (optional)

Salt- to taste

The marinating procedure: -

In a large bowl, blend the mutton, curd, half of the onion paste, garlic paste, ginger paste, cashew paste, and both the varieties of cardamoms, mace powder, sugar and salt. Keep it in the refrigerator for 1-2 hours.

The procedure: -

In a pan, heat ghee. Then add the red chillies and the bay leaves. After a little frying, add the rest of the onion paste. When the paste becomes light brown, add the garlic and ginger paste. Fry it for 3 minutes.

Add the mutton pieces into the pan. Mix thoroughly with the fried spices. Cover the lid tightly. Cook for 15 minutes in low heat. Stir the mixture in every 5 minutes to ensure against the charring of the mutton or the spices.

Heat the milk in another pan. Reduce the quantity to 150 ml. Add the rest of the cashew paste and the raisins to it. Mix thoroughly. Again cover the lid for another 30 minutes.

Take the saffron in a cup. Add 1 tablespoon of warm milk in it.

When the mutton becomes tender remove it from the flame. Add saffron and the Keora water. Cover it again.

Serve hot.

Tip: -

Although Mutton Rezala best goes with Biryani, you can take it with Naan and Dhania (Coriander) chutney.

Mutton Rogan Josh

Mutton Rogan Josh is a popular ‘Mughlai’ dish in all over India, although this recipe is a delicacy in the Kashmir region. It is also well liked among the Muslim population in the world.

Difficulty level- Medium

Total preparation time- 60 minutes

Ingredients

Mutton- 1 Kilogram

Onion- 3 standard sized, finely chopped

Garlic paste- 2 tsp

Ginger paste- 2 tsp

Cumin paste- 2 tsp

Coriander paste- 2 tsp

Coriander leaves- 3 tablespoon

Kashmiri Red Chillies- 6 pcs, seeds removed

Red tomatoes- 4 medium sized, finely chopped

Clove- 10 pcs

Black cardamom­- 1 piece

Cardamom- 10 pcs

Black pepper- 1 tsp

Nutmeg- ¼ tsp

Turmeric powder- ½ tsp

Khus Khus (Posto/ Poppy seeds) - 1 ½ tsp

Mace­- 4 blades

Dahi (Curd) - 200 ml

Ghee (Clarified butter) – 200 ml

Coconut powder- 2 tablespoon

Almonds – 10 pieces, blanched

Salt- to taste

The procedure

· Cut the mutton into big pieces and wash properly, keep it aside.

· Make a paste by mixing the onion paste and the coconut powder.

· Heat ghee in a Degchi (deep bottom pan with a lid that can be properly fitted). Add the onion- coconut paste, stir fry for 5 minutes. Then add the rest of the spices and mix thoroughly. Stir fry for 15 minutes in low flame.

· Put the tomatoes and fry again for 3 minutes.

· Add the dahi and continue frying till the ghee separates from the spices.

· Then transfer all the mutton pieces to the pan. Add salt to taste. Mix thoroughly. Cover the lid for 5 minutes. Then open the lid and stir again as to ensure that no part of the content is getting burned. Cook for 30 minutes.

· Add 175 ml of hot water. Cook for another 10 minutes or till the mutton pieces become tender.

The garnishing

Garnish the ‘Mutton Rogan Josh’ with ring onion pieces and chopped coriander leaves.

Tips

· The key to better cooking is the stir frying the mutton pieces with spices in low heat. So be patient and cook till the mutton pieces become semi tender.

· Serve with hot Paranthas or Kulchha or Nun.

Paneer Dilbahar

Paneer Dilbahar is a Paneer (Soft cheese) dish and it is vegetarian.

Difficulty level- easy

Total time- 20 minutes

Ingredients: -

Paneer- 500 grams

Cashew nut paste- 200 grams

Ginger paste- 75 grams

Garlic paste- 75 grams

Sá marich (White pepper) powder- 2 tsp

Sá jeera (White cumin) - 1 tsp

Cardamom powder- 1 tsp

Jaitri/ Javitri (Mace) Powder - ½ tsp

Tomato (cut into small pieces) - 1

Capsicum (cut into small pieces) - 1

Onion (cut into small pieces) – 1

Doi/ Dahi (Curd) – 100 grams

Cinnamon, Cardamom, Clove- 3 each

Green chilli- 4 pieces

Sunflower oil/ Soya bean oil (White oil) - 200 ml

Fresh cream – 100 ml

The process: -

Cut the Paneer into small square pieces. Heat 90 ml of oil in a frying pan. Deep fry Paneer pieces until they are light brown. Keep it aside.

Boil ¾ part the the onion and make a paste from it. Heat the 100 ml oil again and add the cinnamon, cardamom and clove. Fry for 1 minute. Then add onion paste, ginger and garlic paste. Fry for 3 minutes. Sá marich (White pepper) powder, Cardamom powder, Jaitri/ Javitri (Mace) Powder and green chillies are to be added thereafter. Stir fry for 5 minutes.

Then add doi/ dahi (curd). It has to be added evenly. Cover the pan for 10 minutes. Then add the cashew paste.

Heat 10 ml oil in a separate pan. Add Sá jeera (White cumin) and sir for 1 minute. Fry the tomato and capsicum pieces. Transfer the previous content from the 1^st frying pan into it. Add the fried paneer pieces. Sauté for 3 minutes. Remove the pan from the flame.

The garnishing: -

Garnish with the fresh cream and serve hot.

Tips: -

Best goes with hot parantha, kulchha and naan.

Doi Ilish/ Dahi Hilsa

It’s a traditional Bengali preparation. Ilish Machh (Hilsa,Tenualosa ilisa; to know more about Ilish, click here) is cooked with Doi (Dahi/curd) and other spices. Conventionally it is prepared in Mustard oil.

Difficulty level- easy

Marinating time- 10 minutes

Cooking time- 15 minutes

Total time- 25 minutes

Ingredients-

Ilish machh (Hilsa fish) - 500 grams

Doi- 200 grams

Mustard oil- 150 grams

Ginger paste- 1 tsp

Turmeric powder- 2 tsp

Mustard seeds- ½ tsp

Green chilli- 8 pieces

Salt- to taste

Marinating process-

Wash the Ilish fish pieces. Mix turmeric powder and salt thoroughly and keep it aside for 10 minutes.

The process-

Grind the mustard seeds with a pinch of salt and a green chilli with some water to make a thick paste. Heat oil in a frying pan for 2 minutes. Add rest of the green chillies in it after slicing vertically. Then add the ginger paste to the oil and stir fry for 2 minutes. Make a thick paste of the turmeric powder with little amount of warm water. Then add to the pan while stirring continuously. Add 250 ml of warm water and salt to taste. When the curry will start to boil, add the Ilish fish pieces in it. Prepare a mixture of the doi (dahi/curd), ½ tsp turmeric powder and mustard paste. Add this mixture to the pan when the fish pieces become tender. Be careful that the mixture should be added evenly.

When the curry starts boiling again, remove it from the flame.

The garnishing-

Add 2 tsp mustard oil and 3 uncut green chillies and cover the pan with a lid.

Tips-

Traditionally this preparation is done with the raw Ilish fish pieces. But if you don’t like the smell, fry the pieces lightly in low heat.

The mustard seeds should be finely grinded along with the green chillies and salt to avoid bitterness.