45886145 achari-gosht


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45886145 achari-gosht

  1. 1. ACHARI GOSHT RECIPE<br />Ingredients:<br />http://englishtohindi.in/index.php<br />1 kg mutton gosht1 kg yogur dahi2 tbsp kalvanji4 - 5 onions pyaz4-5 tbsp ghee/oil (tel) a pinch of haldi 1 tsp white zeera salt (namak) to taste red chilli (lal mirch) powder to taste fresh dhania for garnish<br />How to make achari gosht:<br />Cut onion in slices. <br />Fry onion in oil till light brown. <br />Put in yogurt and meat and let it simmer till meat become tender. <br />Put in salt, kalwanji, chili, and haldi. <br />Cook for sometime on high heat <br />Sprinkle Fresh dhania. <br />Serve with hot. <br />GOAN MUTTON CURRY RECIPE<br />Ingredients:<br />2 cup warm watervinegar2 tsp sirka1/2 tsp pepper powder kali mirch1 tsp coriander powder dhani salt to taste namak1/2 tsp clove powder long pawder3 tblsp oil2 tblsp desiccated coconut naryal2 big size onions pyaz1 1/2 inch ginger adrak1/4 cup yogurt dahi750 gms mutton ghost1 tsp red chilli powder lal mirch 1 tsp cinnamon powder dalchini pawder6 cloves garlic lassan1 tsp turmeric powder haldi<br />How to make goan mutton curry :<br />Clean and wash the mutton thoroughly. <br />Remove off the excess water and cut into 1 inch cubes. <br />Cream the yogurt and turmeric powder together. <br />Mix in the mutton cubes and marinate for 3-4 hours. <br />Take off and cut one onion. <br />Slice the other. <br />Wash, take off and crush the ginger and garlic. <br />Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown. <br />Remove with a slotted spoon and keep aside. <br />Mix in the remaining oil to the pot and fry the cut onions until soft. <br />Mix in the crushed ginger and garlic. <br />Stir fry for one minute. <br />Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder. <br />Stir fry for 1 minute over low heat. <br />Mix in 2 tblsp of water and stir fry until it evaporates. <br />Mix in the desiccated coconut stir fry for 2 minutes over low heat. <br />Mix in meat and increase the heat. <br />Stir and fry the meat for 5 minutes or until it changes colour. <br />Mix in water and bring it to a boil. <br />Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt. <br />Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender. <br />Stir in vinegar, take off from heat, serve hot. <br />PATTHER KABAB RECIPE<br />Ingredients:<br />16 mutton pasandasFor Marinade 1 tsp green cardamom powder4 tblsp mustard oil1 1/2 tblsp mint leavessalt to taste 1 tblsp raw papaya5 green chillies1 1/2 tblsp coriander leaves2 tblsp ginger garlic paste1 tsp lichen stone flower powder (dagad phool)1 tsp garam masala powder1 tsp peppercorns (crushed)<br />How to make patther kabab :<br />Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste. <br />Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda. <br />Let it marinate for one hour. <br />Cooking on stone slabs:(traditional way of cooking on kadapa stone. <br />Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness. <br />Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced. <br />Heat up the granite well with live charcoals underneath. <br />Sprinkle a little oil or ghee on the surface and put the marinated meat picattas. <br />Turn them a few times basting them occasionally with oil. <br />Take off when cooked through. <br />SHAHI ROGAN JOSH RECIPE<br />Ingredients:<br />250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) <br />How to make shahi rogan josh:<br />First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. <br />Now heat ghee. <br />Fry onions, green chillies, tomatoes till brown and ghee begins to separate. <br />Add masala paste and simmer for 3 minutes. <br />Add keema and simmer. <br />Add beaten curd and a cup of water. <br />Cook till meat is tender and gravy is thick. <br />Add garam masala, soaked saffron and cashewnuts. <br />Cover it with a lid for few minutes. <br />Serve hot garnished with chopped coriander leaves<br />DHABE DA MEAT RECIPE<br />Ingredients:<br />garam masala powder1 tsp.1/2 tblsp garlic chopped1 cup yogurt1 tsp cumin powder1 kg lean shoulder of lamb1 tsp coriander powder4 cloves 6 tblsp oil8 green chillies chopped1 1/2 tblsp ginger choppedsaltto taste 1 tblsp coriander leaves chopped1/3 cup tomatoes chopped4 bay leaves4 green cardamoms1 tsp red chilli powder3/4 cup onions chopped1 tsp turmeric powder<br />How to make dhabe da meat :<br />Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. <br />Stir to mix well and leave aside for 5 minutes. <br />Heat up the oil in a deep wok (kadai). <br />Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds. <br />Mix in the onions and stir fry until golden brown. <br />Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender. <br />Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy. <br />Pour out little water if necessary. <br />Sprinkle garam masala and stir fry for about 2 minutes. <br />Mix in salt to taste. <br />Decorate with coriander leaves, ginger juliennes and cut green chillies. <br />MEAT DURBARI RECIPE<br />Ingredients:<br />1 big sized Onion (Pyaj) 1 " Ginger (Adrak) 2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves3 tblsp Clarified Butter (Ghee) 3 - 4 cloves Gralic peeled and coarsely chopped 3 tblsp Wine Vinegar175 ml warm Water1 tblsp Tomato (Tamatar) pureeFor paste1 tblsp Sesame seeds (Til) 1 kg Leg of Lamb1 tblsp Mustard Seeds (Raai / Raee) 1 Bay Leaf (Tej Patta) 2 tblsp Poppy seeds (Khuskhus) 2 " piece Cinnamon (Tuj/Dalchini) 2 - 4 dried Red Chillies4 Cloves (Lavang) 10 Black Pepper (Kali Mirch) 2 Brown Cardamom (Elaichi Moti) <br />How to make meat durbari:<br />Trim off excess fat from the meat and cut into 2 " cubes. <br />Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator. <br />Add the salt to garlic and crush to a smooth pulp. <br />Melt the ghee over low flame. <br />Add the onions and ginger adjust flame to medium and fry them until the onions are soft. <br />Add the garlic paste and fry for a further 2 -3 minutes stiring frequently. <br />Add the meat and cook in the onion mixture until all sides of meat are brown. <br />Add water and bring to a boil. Cover and simmer until the meat is tender. <br />Add the puree, green chillies and coriander leaves. <br />Adjust the flame to medium and cook for 3 - 4 minutes stiring continously. <br />Remove the pan from the flame and serve hot. <br />Dahi Ke Kebab Recipe<br />This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.<br />Ingredients:<br />1.2 ltrs yoghurt100 gms cottage cheese grated40 gms chopped onion30 gms chopped ginger10 gms chopped fresh coriandercornflour to dust30 gms cashewnut powder30 gms chopped raisins 4 gms white pepper powder4 gms cardamom powdersalt to tasteoil to grill<br />How to make dahi kebab :<br />Hang yoghurt overnight. <br />Saute the onion and ginger in minimum oil till it sweats. <br />Mix the other ingredients. <br />Adjust seasoning and shape into tikkis. <br />Grill them on a medium hot skillet. <br />Garnish and serve with chutney. <br />