Dabba Gosht

Ingredients:
500gms-boneless mutton (cut into small cubes)
2tblspn-ginger, garlic n chillies paste
1/2cup-coriander leaves (finely chopped)
2-big tomatoes sliced
2-big slice bread (soaked in water for 2-3mins, than squeeze out water)
1/2tsp-white pepper powder
6-eggs
1/2cup-ghee
1/2cup-noodles (boiled)
Salt to taste


Method:
Marinate mutton for sometime in ginger, garlic n chillies paste. After marinating, cook with very little water. When mutton is cooked, there should be just about 2-3 tblsp of water in it. When slightly cool, mix in bread, noodles, chopped coriander, pepper n salt.Heat ghee in a pan till smoke appears. Simultaneously take 4 beaten eggs in a baking dish n pour on it ¾ of heated ghee directly from gas. Spread the mutton mix over it evenly.Put over it tomato slices, pour over it remaining 2 beaten eggs, again pour over it balance hot ghee from gas. Now bake it in a pre-heated oven (180 deg Celsius for 20 min) till egg is well cook, should be slightly soft n not hard, after removing from oven drain out excess ghee. Serve hot with rotis or paratha or have it by itself

Tandoori Chicken Tikka

Boneless chicken - 1kg cut into small piecesKashmiri chilli powder - 2 tsps Lemon juice - 1 tblspSalt - to taste For marination :Yoghurt - 1 cup after having removed the whey by hanging it in a muslin clothKashmiri chilli powder - 1 tspSalt - to tasteGinger paste - 2 tblspnsGarlic paste - 2 tblspns Lemon juice - 2 tblspnsGaram masala pdr - 1/2 tspnmustard oil - 2 tblspnsFor basting : (optional)Butter1/2 tsp chaat masalaFor garnishing : Onion rings & lemon wedges

Preparation Method
Clean the chicken, remove the bones and cut it into small cubes. Apply a mixture of kashmiri chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.To this curd, mix kashmiri red chilli powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Apply this marinade onto the chicken pieces and refrigerate for 4 hours. Heat a non - stick pan, add around4 to 5 tblspns of oil. When the oil becomes hot, fry on a slow flame the chicken pieces. At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell while the chicken is getting roasted. Fry the chicken on the other side also until both sides are reddish brown in colour.Serve hot garnished with onion rings and lemon wedges. Tandoori chicken tikka is ready to eat

Matar Paneer

Matar Paneer
Ingredients
Paneer as required
Peas as required
2 Onions boiled
2 Tomatoes boiled
1/2 tsp Black pepper whole
1 stick laung
2-3 ilaychi
few bay leaves
1 tsp each of Turmeric,Coriander,Redchilly and garam masala pwd
Salt to taste
few clinatro leaves

Method:

Its a simple one Cut paneer into cubes , fry in 1 tsp ghee. Keep aside.Boil onion and then
grind.Boil tomato , peel and grind.Heat oil in a pan , add laung, kali mirchi, badi ilaychi, mustard, and bay leaves.Add onion and cook for a while.Add red chilly pwrd, coriander pwdr, turmeric pwdr, garam masala and salt.fry.Add tomato. Fry.Add Peas and paneer. Cook for sometime.Dress with cilantro and serve.