Karhai Gosht

Ingredients:
1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatos (medium size)
3-4 whole green chilies
4 tbs oil

Method:
This dish is best cooked in a Wok (Karahi) but you can usea regular pot if you dont have a Wok.Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.When that is done add 3 glasses of water, cover and leave to tenderize.If you're using chicken you dont have to add water and can move on the the next step.When the meat has softened add everything, including the oil, except green chilies & tomatos.Increase the heat to dry water if any then add green chilis & tomatoes.Lower the heat and cook covered for5-10 minutes. Then when the tomatoshave softened, increase the heat andevaporate all the water. The end resultshould be with very little gravy.Serve with Naan

Dabeli Pav

For dabeli masala:
1-2 red chillies (you can make it as spicy as you like)
1 teaspoon coriander seeds
1/2" stick cinnamon
2 cloves
1/4 teaspoon cumin seeds
For the filling :
2 medium size potatoes, boiled and mashed
1/2 teaspoon cumin seeds
a pinch of asafoetida
2 teaspoons dabeli masala
2 tablespoons peanuts
1 tablespoon oi
lsalt
For assembly:
5-6 ladi-pav/ burger buns
1 onion, chopped fine
1/4 cup sev
garlic chutney (optional) & tamarind date chutney
For garnish:
finely chopped cilantroa
handful of pomegranate seeds (optional)

Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder.Heat oil in a pan and fry peanuts till they turn light brown. Remove and keep aside. Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water. Toss in the peanuts and mix everything well. Remove from fire.Slice buns into halves and toast them with a little butter on a griddle. Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun. Place a portion of the potato filling in between.Top with chopped onion, cilantro and sev. Press down, garnish with pomegranate seeds and serve immediately.

Dahi Wada

Ingredients
For the wadas

Udad dal (Black gram dal) 1 cup

Mung dal (Green gram dal) 1/4 cup

Salt to taste

Method for Wadas
Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste.
Add salt to taste.
Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.

For the Dahi (yogurt)
Dahi (yogurt) 5 cups(You can use homemade yogurt or low-fat yogurt from the market)

Green chillies, chopped 1 tsp

Ginger grated 1/2 tsp

curry leaves 7-8

Mustard seeds 1/4 tsp

Asafoetida pinch

Salt to taste

Sugar 4 tsps (yogurt should taste little sweet)

Method for making dahi
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.

Serving the wadas
Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wadas are covered well by the yogurt. Sprinkle red chiili powder, roasted jeera powder and black salt (sanchal).Serve with sweet tamarind(imli) chutney.