INGRIDIENT :-

BESAN – 100gm

WATER- 250 gm

CURD – 50 gm

GREEN CHILLI PASTE – 30 gm

GINGER_GARLIC PASTE – 30 gm

SALT – to taste

HING – 5 gm

OIL ( HOT) – 10 gm

CHAT MASALA – 30 gm

LEMON JUICE – 4 no

MUSTARD SEED – 10 gm

CORIANDER  – 20 gm

COCONUT – 20 gm

 

PROCEDURE –

1. mix all the ingredient above  and cook it on slow flame.
2. stir the mixture till it get shining. the movement the mixture gets thick and shiny put the cover on it and steam it for 1 min.
3. Then take one steel plate and apply oil on the other side. then put this mixture on that and spread it .
4. make sure layer is thin and keep that plate in fridge to chill.
5. after cooling remove the plate and cut in strip size with knife. and roll it.
6. temper it with mustard seed, coconut and cooriender.

 

 

Ingredients,

 Lamb shank                          1kg

Baby lamb (boneless)          300gm

Oil                                           50gm

Onions                                    200gm

Ginger-garlic                         100gm

Saffron                                    few drops

Salt                                          to taste

Cumin seeds                         10gm

Green cardamom                 5gm

Bay leaf                                     6-7no

Cinnamon Stick                      03 no

Black Cardamom                  40 no

 

Method

 

Fold cloth twice. Put all the spice in the center. Collect the edges and tie it with a string. Spice potli is ready.

Combine lamb meat, lamb bones, water, salt and spice potli in a large deep pot.

Bring it to a boil, turn heat to low and cook lamb on medium heat till the water is reduced to half. Remove meat and bones and set aside .

Add beaten curds. Crumble saffron and sprinkle over the mixture . Add the lamb and bones that have been set aside .When water starts boiling, lower heat and check the consistency and serve hot with the boneless mutton .

          NOTE- Above image is taken from internet.           

 

Shahi-Tukda 

 

Ingredients

Full cream milk                     300 ml

Fried bread                           40gm

Pure Ghee                             80 ml

Almonds                                 06 no

Sugar                                     80gm

Saffron                                   0.1gm

 

Method

 

Boil the milk in a thick-bottom pan until it reduced. cut the crusts off from the slices of bread and deep fried till crisp and golden .

Put a layer of bread pieces at the bottom of a flat serving dish and topping with the milk mixture and garnish with the almond slices and scented it with saffron.