Kosha Mangsho

Ingredients:
1 kg mutton
2 tbsp mustard oil
1 inch of cinnamon
4 green cardamoms
4 cloves
1 cup of grated onion
2½ tsp ginger-garlic paste
½ tsp red chilli powder
½ tsp turmeric powder
1 cup hung curd
1 tsp cumin seeds
salt to taste
fresh coriander for garnishing

Method:Heat 1 tbsp of oil in a pan and saute the green cardamoms, cloves and cinnamon. Brown the onion, ginger-garlic paste, red chilli powder, turmeric powder with a dash of water.

Add the mutton and salt. Mix well with the masala. Now mix in the hung curd.

In another pan, roast and pound the cumin seeds. Add this to the mutton with some more water.

Pour 1 more tbsp of mustard oil, cover and let it simmer for 30 - 40 mins, till the mutton is tender.

Garnish with coriander and serve hot.





Courtesy: Chef Aditya Bal, 

Mirchi Ka Salan

Ingredients:
8-10 green chillies - de-seeded
½ tsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
¼ cup coconut - desiccated
1 onion - sliced
4 tsp tamarind water
1 tsp ginger-garlic paste
1 cup curd
2 tsp oil
salt to taste
fresh coriander - for garnishing
Method:
Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.

Saute the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sauteed onions and coconut together making it a paste.

Saute the green chillies in 1 tsp of oil and keep aside. In the same pan, saute the ground masala along with ginger-garlic paste, tamarind water and curd.

Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.

Garnish with fresh coriander and serve.



Courtesy: Chef Aditya Bal., 

Murg Noorjehani

Ingredients:
1 kg chicken
1 tsp salt
1 tsp aniseed
8 pieces garlic
4-5 cloves
½ inch ginger
4 green chillies
1 cinnamon stick
3 brown cardamom
2 cups of whipped curd
6 tsp ghee (clarified butter)
3 finely chopped onions
3 bay leaves
½ cup milk
a pinch of saffron
½ tsp oil
5-6 sultanas and almonds

Method:
For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water.

Add the paste to the chicken and prick the meat for the flavor to sink in.

Add whipped curd to the chicken and leave it to marinate for 3 hours at least.

Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till they turn golden- brown.

In another pan, warm the milk, add the saffron, stir gently and keep aside.

Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes.

Now pour the milk into the chicken and cook on low flame for 30-40 minutes.

Roast the sultanas and almonds with a dash of oil for a few mins.

Garnish with the roasted sultanas and almonds. Serve hot.




Courtesy: Chef Aditya Bal., 

Lamb Chops

Ingredients:
8 pieces lamb chops
4 green chillies
5 pieces garlic
½ inch ginger
1 tsp garam masala
2-3 tsp white vinegar
1 tsp red chilli powder
2 tsp salt
1 tsp cumin seeds
4-5 strands of coriander
2 chopped onions
2 tomatoes
juice of 1 lemon
oil

Method:
Blend the green chilli, garlic, ginger, garam masala, white vinegar, red chilli powder and salt together making it a think paste.

Smear the lamb chops with the paste. Leave to marinate for 1 hour.

Heat 2 tsp of oil in a pan. Place the lamb chops in the pan on high flame. 
Leave to cook till golden brown. Keep aside.

Heat 1-2 tsp. of oil in a pan and add cumin seeds. 
Once the seeds begin to crackle, add chopped onions. 
Cook well till the onions turn golden brown.

Add lamb chops and salt to the onions, and in the end add tomatoes. 
Let it simmer for 10-15 minutes till the chops turn tender.

Lastly, add 2-3 green chillies and lemon juice. 
Remove from fire and Garnish with fresh coriander.





Courtesy: Chef Aditya Bal

Methi Machchi (Fenugreek Fish)

Ingredients:
750 gms sole fish
Juice of 1 lemon
1½ tsp white pepper
250 gms spinach
250 gms fenugreek
1½ tsp ginger - finely chopped
1 tsp garlic - finely chopped
1 tsp cumin powder
1 onion - chopped
5-6 tomatoes - pureed
1 tsp red chilli powder
salt to taste
oil


Method:
Smear the fish with lemon juice, white pepper and 1 tsp salt.

In a pan, take 6 tbsp. of oil and deep fry the fish till golden brown.

In another pan boil the spinach and fenugreek together with some water.
Keep the fish aside once fully cooked.

Heat 2 tsp. oil in a pn. Add garlic, ginger, cumin powder, chopped onion and a little oil from the pan where the fish was fried.

Meanwhile, remove the spinach and fenugreek from the fire and chop it finely.

Add the tomato puree little by little to the frying pan.
Once a thick gravy begins to form, add the spinach and fenugreek mixture, along with 1 tsp. salt and a pinch of red chilli powder.

Finally add the fish and mix gently.

Serve hot.



Courtesy: Chef Aditya Bal