Non Vegetarian Fare – Mutton chopsy

Ingredients:
1kg muttom chop

For marinating chops:
20ml vinegar
15gm red chilli powder
10gm ginger paste
20gm garlic paste
150gm hung curd

For second marination
5gm red chilli powder
30ml oil
3gm garam masala powder
60ml cream
5gm ginger finely chopped.
30gm cashew nut paste
Salt to taste.

Method:
1) Marinate the mutton chops with the first set of ingredients & leave it aside for 2 hours.
2) Make the second marinade with the second list of ingredients , masing them well.
3) Leave it aside for again 2 hrs.
4) Put mutton chops on skewers, marinade in second marination and cook it in a tandoor.
5) Serve hot, garnished with fried onions , and coriander leaves.

Non Vegetarian Fare – Murgh Awadhi Korma

Ingredients:
600gm chicken legs
6gm ginger paste
15gm garlic paste
60 ml oil
8gm coriander powder
8gm cumin seeds powder
300gm onion (peeled)
3gm cardamom
500gm curd
6 green chillies
20ml vinegar
100gm cashew nuts
Salt to taste


For garnishing:
1gm saffron (dissolved in water)

Method:
1) Boil onions along with vinegar, cashew nuts and green chillies and make a fine paste of it.
2) Take oil in a kadhai, add ginger garlic paste , sauté and then add coriander and cumin seeds powder and salt.
3) Add chicken and sauté it along for a while. Take out the chicken and keep it aside.
4) Add boiled onion paste and cardamom powder and let it cook till the gravy leaves oil.
5) Add sautéed chicken and cook till the chicken is done.
6) Serve hot, garnished with saffron water, and cream.

Non Vegetarian Fare – Murgh Kali Mirch

Ingredients:
1 chicken (cut in to 12 pieces)
6gm ginger paste
15gm garlic paste
60ml oil
8gm coriander powder
8gm cumin seeds powder
300gm onion(peeled)
3gm cardamom powder
500gm curd(whisked well)
6 green chillies
20ml vinegar
100gm cashew nut
6gm black pepper powder

For Garnishing:
10gm black pepper crushed

Method:
1) Marinate chicken with a mixture of 100gm curd, salt,pepper powder and ginger –garlic paste.
2) Boil onions aslon with vinegar,cashew nuts, and green chillies and make a fine paste of them.
3) Take oil in a kadhai,add ginger garlic paste,sauté and then add coriander and cumin seeds powder.
4) Add marinated chicken and sauté it along for a while.
5) Take out the chicken and keep it aside.
6) Add boiled onion paste and cardamom powder, and let it cook till the gravy leaves oil.
7) Add sauted chicken and cook till the chicken is done.
8) Serve hot , garnished with crushed pepper.

Gudi Padwa Special Recipe - GULABJAMUN

I n g r e d i a n t s :

1. one fourth kg gulabjamun khawa
2. 7 tbsp milk powder
3. 6 tbsp maida or araroot powder
4. One eight tsp soda bicarbonate
5. One and half kg sugar
6. One and half tsp rose essence
7. 3 tbsp of water

Method:

1. Mix khawa, milk powder, maida and soda bicarb in water.

2. Knead into soft dough, till it is smooth.

3. Mould into round shapes.

4. Simultaneously, heat one-and-half katori of refined oil or ghee.

5. Lower the flame and fry the balls till golden brown.

6. Boil water with three katoris of sugar. Boil till it forms syrup of one-string consistency.

7. Add rose essence to this mixture. Lower flame and add gulabjamuns. Serve

Gudi Padwa Special Recipe - PANNA (raw mango juice

I n g r e d i a n t s :

1. 1 raw mango
2. 1 one and half cup sugar
3. one fourth tsp saffron strands
4. one and half tsp cardamom powder
5. 1 tiny bit nutmeg

Method:

1. Peel and chop mango into chunks.
2. In a pan, put mango, sugar and nutmeg.
3. Boil till the mango is soft. Cool. Blend in mixie till smooth. Sieve.
4. Add cardamom, saffron and bring to boil, stirring continuously. Take off heat. Cool.
5. As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth.
6. The pulp may be stored in the freezer for over a month. Making Time: 30 mins.
7. Shelf life: 1 month if refrigerated

Gudi Padwa Special recipe - SOONTH PANAK

I n g r e d i a n t s :
8 peppercorns,
ground 1 cup jaggery
1 tsp dry ginger,
ground one half tsp cardamom powder
Method:
Melt jaggery in 6 cups of cold water.
Add the remaining ingredients and stir.
Refrigerate and serve chilled.

Gudi Padwa Special Recipe : SPROUTED CHANA USUAL

I n g r e d i e n t s :
8 curry leaves4 green chilies,
chopped2 cups red chana,
soaked or one night,
drained and wrapped in a piece of muslin cloth till well sprouted 2 cups cashew nuts,
soaked in water for 2 hours
1 cup grated coconut one and
half cup coriander leaves,
chopped3 tbsp oil
one and half tsp mustard seeds
one and half tsp cumin seeds
one and half tsp turmeric powder
one fourth tsp asafoetidasalt
and saltto taste

Method:
Clean and pressure cook sprouted chana till soft but whole.
Boil cashew nuts till soft. Drain both and reserve.
Heat oil in a pan.
Add cumin and mustard seeds.
When they pop, add green chillies, curry leaves, asafoetida and turmeric powder.
Stir fry. Add chana, cashew nuts and a little water.
Add salt and a pinch of sugar to give a sweet touch.
Mix well and cook Garnish with grated coconut and chopped coriander leaves.
Serve hot