|| Kabar Gaah || |
dam aloo || rajmah || munji hakh || chamani qaliya || dam nadru || rogan josh || kabar gaah || syun kalye || yakhani || mutsch || |
ingredients : |
method : |
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5 rib chops of mutton, 1 tsp. zeera, ½ tsp. of powdered cinnamon, pinch of heeng, 1 cup full-fat milk, 1 green eliachi, 1 big illiachi, 1 tsp. shonth, 1 tsp. badiyan, 4-5 tbsp. of ghee or clarified butter. |
Take milk in a pressure cooker. Add all material given above to milk except ghee. Pressure cook for 10 minutes. Open the lid when pressure cools. Make sure all milk is absorbed by mutton. Take ghee in a wide pan and warm ghee. Add back to back chops to ghee in a pan. And fry in ghee slowly at low heat. Fry till chops are golden brown. Put silver foil over chops as a garnish. Serve hot with Paratha or rice as a side dish. |
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north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |