KAARI MASALA

About 1 Kg of Kaari Masala will be making from this recipe.
INGREDIENTS
For Gravy Mixture
350 gms Daria (Roasted Chana Dal)
350 gms Kaju (Cashew Nuts)
150 gms Roasted Peanuts (Unsalted)
75 gms Pumpkin Seeds (Magaj)
75 gms White Sesame Seeds (Tal)
For Whole Spices (Garam Masala)
½  tsp Loong
½  tsp Aniseed (Sauf or Varyali)
½  tsp Black Pepper Corn
½  tsp Dry Ginger Powder
½  tsp Haldi Powder
2 inch Cinnamon Stick
4 Star Anise (Badiyan Phool)
4 Dry Kashmiri Chilli
METHOD
Dry roast all the garam masala until a mild aroma arise and keep it aside for cooling. Similarly dry roast the gravy mixture until a mild aroma arise and keep aside for cooling. Grind both garam masala and gravy mixture to fine powder and mixing thoroughly. If the powder is light coarsely ground it fine.

Keep it in a air tight jar in a cool dry place for further use. Enjoy!!

Dabba Gosh

INGREDIENTS
For Cooking Mutton
500    gms    Boneless  Mutton / Chicken
2    tblsp    G/G/GC Paste
½    tsp    Garam Masala Powder
½    tsp    Black Pepper Powder
2    tblsp    Pure Ghee
Salt as Per Taste
For Vegetables
½    cup    Frozen Peas
½    cup    Small Diced Carrots
1    no    Small Capsicum Sliced in Rings
2    nos    Medium Onions Thinly Sliced in Rings
1    no    Large Tomato Sliced in Rings
½    cup    Fresh Mint Leaves and Fresh Coriander Chopped
1    cup    Cooked Macaroni
2    tsp    Pure Ghee
For The Sauce
½    cup    Kaju Soaked
¼    cup    Til – White Sesame Seeds Soaked
1    tblsp    Miada
1    tblsp    Pure Ghee
For GarNICHE
4    no    Eggs
1    cup    Grated Cheese
1    cup    Pure Ghee
METHOD
Pre-heat oven to 220° C.
Take a pressure cooker and heat 2 tblsp ghee in it. Add mutton, G/G/GC Paste, garam masala powder, black pepper powder, salt as per taste and sauté for a minute. Add 4 cups of water mix it well and cover the cooker with the lid. Let the mutton cook for 4 to 5 whistle. After five whistles off the heat and let the mutton stay as it is in the cooker until the pressure is normal.
Heat 1 tsp ghee in a non stick frying pan. Add onion rings and sauté until the rings are translucent and lightly brown. Remove and set aside.  Similarly heat 1 tsp ghee again and sauté capsicum rings until lightly brown and set aside.
Open the pressure cooker and strain the mutton and stock separately. Blend kaju and sesame seeds together in a blender into a thick smooth paste.
Heat 1 tblsp pure ghee in a non stick sauce pan. Add maida – sauté for 30 seconds and add kaju paste. Saute the paste on a medium flame until the paste flavors. Add mutton stock in a thin stream and continue stirring the sauce. Keep adding the stock until the texture of the sauce is medium thick and creamier. Add green peas, carrots and let the sauce cook for 2 minute stirring continuously. Once there is boil in the sauce add mutton and stir it thoroughly. Off the heat and add macaroni, chopped green herbs and mix it gently. Keep it aside.
Step to GarNICHE
Take 2 or 3 medium size oven proof serving bowls. Divide the mutton up to ¾ of the bowls. Layer onion rings, then capsicum, then grated cheese and lastly tomatoes. Sprinkle some seasoning. Whisk eggs and pour on top of the veggies layer.
Heat 1 cup pure ghee in a small frying pan or tempering pot until the ghee smokes. Once the ghee smokes, carefully pour over the egg in a stream. The daba gosh will sizzle and egg will get cooked. Let the ghee settle down. Place these bowls in an oven tray and let it cook in the oven on 220° C for 10 to 15 minutes. The egg will be cooked thoroughly. Remove the bowl tray from the oven. You can now remove the excess ghee from the dabba gosh and serve.

SIKANDARI RAANG

INGREDIENTS
1 Kg Mutton Raang (Leg)
150 gms Kaju Tukda
150 gms Pumpkin Seeds (Magaj)
100 gms White Tal (Sesame Seeds)
500 gms Thick Tomato Paste
500 gms Yogurt
1 cups Tomato ketchup
3 cups Oil
1 cup Pure Ghee
3 tblsp Kashmiri Chilli Paste (Deseeded)
2 tblsp Red Paprika Powder (Mild Hot)
1½ tblsp Chilli Powder (Hot)
1 tblsp Haldi Powder
1 tblsp Jeera Powder
1 tblsp Garam Masala Powder
1 tblsp Tandoori Masala Powder
1 cup Garlic Paste
½ cup Ginger Paste
½  cup Lemon Juice
2  tsp Papaya Powder (Tenderizer)
1  tsp Tandoori Red Color
Salt as per Taste
Stock or Water as Required
Few Charcoal for Smoking
For GarNICHE
1 gm Saffron Soaked in Warm Water
Fesh Phudina Leaves
Fresh Chop Hara Dhania
Salli Wafers
Sliced Boiled Eggs
METHOD
Take raang and slit some cuts from both sides. In a bowl mix kaju, magaj, tal and soak it and keep it aside.
Take a large lagan mix all the dry masalas, oil, yogurt, tomato paste, G/G paste, lemon juice, tenderizer, color, salt as per taste and mix it thoroughly. Now place the raang in on this masala and massage the mix masala on the raang with hands on both the sides of raang at least for 5 minutes or until thoroughly coated.

In a large cooking vessel tranfer the raang along with complete masala. Clean the plate masala and with 2 to 3 cups of water and transfer the water in the raang. Cover the vessel with foil paper sealing all the sides. Cover the with a lid too and put a weight on it. Place the vessel on a medium slow heat and let the raang cook for about 2 to 2½ hours.

After every hour remove the vessel on a table or floor and turn & twist it like a stirring wheel shaking slowly, without uncovering the lid so that the raang inside gets some movement and it does not sticks to the bottom of the vessel. Put it back on the heat and continue cooking.
Some Preparation
Meanwhile take the soaked kaju, magaj and tal and blend it into smooth paste. Keep it aside.
On other side burn a large charcoal on high heat until red hot.
Prepare the GarNICHE-ing and keep it aside.

After 2 to 2½ hours open the lid and uncover the foil. Check the tenderness of the raang, if its near 90%, if not add some more water cleaning from the side of the vessel and cook for another ½ hours. Once done remove it from the heat and keep it covered. Take the red hot charcoal and place it in the vessel on the raang and pour 1 tsp of ghee and immediately cover the vessel tightly. Keep it covered tightly until smoked thoroughly.

After few minutes remove the charcoal and discard it. Remove the raang shaking off the gravy dry in a large serving plate. By now there must be enough oil floating on the gravy. Remove the excess oil in a bowl.

Take a large sauce pot, heat it on a medium high flame. Add the excess oil and pure ghee in it and let it heat. Once heated add the kaju paste and saute until the oil shines on it. Add tomato ketchup and stir it to mix well. Immediately add the raang gravy and saute mix adding 2 to 3 cups of water. Stir cook the gravy for 2 minutes adding more water to liquefy as per your need. If you want the gravy to be thick keep it accordingly. Taste the gravy and adjust seasoning lemon juice if needed.
Pour the gravy on top of the raang to cover it completely and...

GarNICHE with Saffron liquid, Phudina leaves, Hara Dhania, Boiled eggs and serve with parathas, Tandoori Naan or on Basmati Steam Rice along with Okra Raita

MUTTON CHANAA BOTI

INGREDIENTS
500 gms Mutton Raang Peices (Leg) (You can use boneless Mutton too)
500 gms Onions Thinly Sliced
2 tblsp G/G Paste
½ tblsp Green Chilly Paste
½ cup Oil
1 cup Pure Ghee
1 tblsp Kashmiri Chilli Paste (Deseeded)
½ tblsp Chilli Powder (Hot)
1 tblsp Haldi Powder
1 tblsp Jeera Powder
1 tblsp Garam Masala Powder
1 tblsp Dhania Powder
1½ cup Lemon Juice
½ tblsp Green Cardamoms Crushed
Salt as per Taste
Stock or Water as Required
For GarNICHE
Fresh Phudina Leaves
Fresh Chop Hara Dhania
Salli Wafers
Sliced Boiled Eggs
Method
Wash mutton and add in a pressure cooker. Add kashmiri paste, red chilli powder, haldi powder, salt as per taste, 1 cup stock or water, 1 cup oil and cook over lowest heat. Cook the mutton about 70% soft until 2 to 3 whistle on low heat. Do not over cook the mutton.

Take a kadhai and heat rest of oil and ghee and fry onion until translucent brown. Add G/G/G paste and stir it thoroughly once. Add the partially cooked mutton along with its cooked stock, oil and keep stirring it continuously for about 20 minutes or until all the onion is mashed and the mutton is cooked completely.
Once the mutton is done and onion is completely mashed and coated with mutton add jeera powder, dhania powder, garam masala powder, lemon juice, and stir for few minutes more. Taste salt and add if needed. Cook over low flame until water is evaporated, leaving meat pieces coated with spices and the gravy is thick and creamy or until the fat separated from mutton.

Now the last step is to add cardamoms powder and...

GarNICHE with Phudina leaves, Hara Dhania, Boiled eggs and serve with parathas, Tandoori Naan or on Basmati Steam Rice along with Raita.

ARABIAN NALLI BIRYANI

INGREDIENTS
1 kg. Mutton with Bone Marrow
½ cup Kaju
½ cup Sultanas (Red Kismis)
½ cup Saffron Soaked in W/Water
600 gms Curd
150 gms Chick Peas Soaked & Boiled
2½ cups Fried Onions (Biristo)
750 gms Basmati Rice
1½ tblsp Garlic Paste
½ tblsp Ginger Paste
½ tblsp Green Chilli Paste
2 tsp Garam Masala Powder
2 tsp Jeera Powder
2 tsp Dhania Powder
Salt to taste
Oil and ghee
Fresh Hara Dhania Chopped
Fresh Phudina Chopped
METHOD
Soaked rice for about an hour and keep ready. In a large biryani pot heat ghee and oil together. Add Mutton pieces, G/G/G paste and keep stirring until the mutton changes its colour. Cover and let it cook for about 5 to 7 minutes. Uncover the lid and stir the mutton once again and if the water is soaked and mutton is still tough add some water and cover cook until the mutton is cook upto 70%.
Meanwhile in another sauce pot boil water. Once the water reaches boiling point add rice and cook until the it is 70% done. Strain the rice and keep it aside.

Uncover the mutton lid and stir the mutton, by this time the mutton has to be cooked partially and water completely soaked. Remove from heat and add fried onions, curd all the dry masalas, chick peas, salt to taste, fresh chopped phudina, hara dhania and stir well. Settle the mutton to layer it and spread saffron, kaju and sultanas. The mutton should look like thick gravy. Add a little water if the gravy looks too thick.

Layer the rice over it and cover it with Double kitchen paper and lid. Keep the pot on medium heat for dum for about 20 minutes or until the steam is seen from the sides of the lid.
GarNICHE with Fried kaju, Sultanas, fried onions and serve with choice of raita.

Malida or Malido - Authentic Bohra Sweet Dish

INGREDIENTS
200      gms      Flour - Wheat
400      gms      Flour - Semolina (Suji)
1          cup      Milk
150      gms      Pure Ghee
50        gms      White Gum Granules (Goondar)
400      gms      Jaggery – Plain
1          tsp       Elaichi Powder
1          gm       Saffron (Kesar Soaked in 2 tblsp of Water)
Pinch of Salt
Oil for frying
For Dry Fruits
(Use any of your choice of nuts, raisins, seeds as per your liking and taste. If using nuts, chop it into chips before using.)
METHOD
Grate jaggery and keep it aside. Melt ghee and keep ready.
In a large kneading bowl mix atta and rava thoroughly. Add ghee in the atta mixture in a stream and knead the flour in a crumbly texture. Once the the atta is thoroughly crumbly and coarsely textured, add little by little milk and knead the dough tight and firm. Adjust the milk quantity if needed.
Divide the dough into equal portions. Make any shape of the divided balls and keep it aside.
Heat oil for frying in a deep vessel or a kadhai. Once the oil is heated fry gum granules and as soon as it puffs remove it with a slotted spoon and keep it aside.
Keep the heat of the oil on medium slow. Drop four to five dough balls in the oil and fry evenly to crispy golden brown. Once all the dough balls have been fried, crush it in a wooden mortar pestle or coarsely grind it in a mixer grinder.
In a large kadhai or vessel heat ghee on a medium low flame. Once the ghee is heated add grated jaggery and stir to melt it. Once the jaggery is melted add your choice of dry fruits, cardamom powder, fried gum granules, kesar and crushed fried dough powder. Mix thoroughly and evenly, giving a good texture to the malida. Keep stirring until the ghee shine on it.
GarNICHE and serve as per your style. Enjoy

MUTTON DUM BIRYANI

INGREDIENTS
400 gms Basmati Rice
500 gms Mutton Pieces
¾ cup Fried Onion Crushed
½ cup Fried Onion Whole Plus little extra for GarNICHEing
250 gms Potatoes Chopped
1 cup Curd
150 gms Chopped Tomatoes
2 tblsp G/G/GC Paste
1 tsp  Haldi Powder
2 tsp Chilli Powder
2 tsp Jeera Powder
2 tsp Dhania Powder
¾ cup Whole Spices (See Note)
½ cup Whole Spices for Rice (See Note)
3-4 Bay Leaves
4 tblsp Pure Ghee
1 tblsp Saffron Soaked + 1 tblsp Saffron Soaked Extra for GarNICHE
Oil as per need
Salt to Taste
Fresh Hara Dhania & Phudina
METHOD
Soak rice 2 hours before making this recipe.
To make kachcha Gosh biryani you shall need thick bottom aluminum pot with appropriate lid, big enough for preparing this quantity.
In this vessel wash and add mutton. Add all the dry masala powder, G/G/GC Paste, salt as per taste and mix well.
In a kadhai or frying pan heat 1 cup of oil for tempering. Once the oil smokes add all the whole garam masalas, bay leaves, sauté for few seconds and temper the marinated mutton with the masalas. Mix well. Cover and leave this marination for an hour.
Meanwhile fry potatoes until light golden and keep it aside.
After an hour get back to the marinated mutton and mix in fried onion, curd, tomatoes, potatoes, saffron and mix well. Taste the salt and if needed adjust it according to the taste. Adjust the layer, patting & pushing the gravy evenly. GarNICHE this marination with chopped hara dhania and phudina leaves. Leave it aside.
Take a same size vessel or pot and boil about ¾ of the pot of water. Once the water starts boiling, add garam masala, and strain the soaked rice and put it in the boiling water. Stir slowly with a slotted spoon, so that the rice does not stick to the bottom.
Add a tsp of salt in the rice water, bring to boil. Few minutes after, check the rice, if it’s done up to 70%, strain the rice in a colander. Once the water is drain off completely, layer this on the mutton marination evenly.
Add a cup or two water from the sides of the vessel and above the rice. Drizzle pure ghee over the rice and cover the vessel with a damp kitchen cloth and then with a lid. Put a heavy weight on the lid like brass metal mortar and pestle. This process is call (DUM). Put a tava on high heat and place the biryani vessel on it for cooking for 15 minutes. After 15 minutes, simmer the heat completely and let it cook for about 30 minutes.
Near about 30 minutes, you shall observe the steam coming out from the sides of the lid. Uncover the lid feel the aroma of the biryani. GarNICHE some fresh mint leaves, fried onions and drizzle saffron over the rice.

Shake the pot to loosen the rice or with a slotted spoon loosen the rice from the sides of the pot. This will remove the excess steam and the rice will remain flaky and separated. Remove the biryani on a serving plate and GarNICHE with more fried onions and phudina if required. Enjoy!
Tips & Notes:
For Qurbani Mutton, use more time for Dum and add a cup of water more .
For Marination:
2-3 cloves, 1 cinnamon stick, 4-5 green cardamom, 1 tsp jeera, 1 tsp Shah Jeera, 2-3 star anise.
For Rice:
4-5 green cardamom, 2 bay leaves, 1 tsp jeera.