1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
Sunday, 5 August 2012
Friday, 3 August 2012
Ingredients:
1. Mutton keema 500 grams
2. Onions 3 (chopped finely)
3. Garlic 6 cloves
4. Ginger paste 1 tsp
5. Green chillies (finely chopped)
6. Tomatoes 2 (chopped finely)
8. Red chilli powder 2 tablespoon
9. Cumin Powder 1 tablespoon
10. Coriander powder 1 tablespoon
11. Bay leaf 1
12. Peppercorns 6
13. Cardamom 6
Thursday, 2 August 2012
Wednesday, 1 August 2012
Tuesday, 31 July 2012
Monday, 30 July 2012
Sunday, 29 July 2012
Saturday, 28 July 2012
Mutton-- 1/2 kg (boneless and cubed)
Onion-- 2 medium size (cut into rings)
Yogurt-- 5 tbsp
Garam Masala-- 1 tsp
Ginger Garlic Paste-- 1 tbsp
Tomatoes-- 2 large
Green chillies-- 5-6
Turmeric Powder-- 1/2 tsp
Chilly Powder-- 2 tsp
Coriander Powder-- 2 tsp
Cumin seeds-- 1 tsp
Cardamom-- 2 no
Cloves-- 2 no
Cinnamon stick-- 2 inch piece
Coriander leaves-- 1/2 cups chopped
Salt-- as per tatse
oil for frying
soya sauce--4 tbsp
METHOD:
Wash mutton pieces and drain well.
Marinate the meat with yogurt, ginger garlic paste and half the quantity of each spices .
Refrigerate it in a container with lid for over night.
Bring the meat to room temperatute.
Take meat cubes one by one and shallow fry them in oil.
In another kadaai, take some oil and add onion rings, tomato cubes and all the spices and saute .
Now add fried meat cubes and green chillies and soya sauce.
Add some water and cover with lid till the water gets absorbed.
Garnish with corriander and serve hot with naan.
Wednesday, 25 July 2012
Saturday, 21 July 2012
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