Supreme Recipes

Ingredients

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
10
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

INGREDIENTS

500 gm cubed mutton
100 gm sliced onion
5 gm slit green chillies
10 gm ginger strips
1 tsp pepper corns
10 curry pattas
1 grated coconut
salt to taste
100 gm oil
1 cinnamon
4 cardamoms
4 cloves 150 gm cubed potatoes
50 gm diced carrots

METHOD

Boil mutton along with ginger. Set aside.
Boil potatoes and carrots. Set aside.
Extract coconut milk twice.
Heat oil and sauté sabut garam masala, onion, green chillies, ginger, curry patta, peppercorns.
Add boiled mutton, potatoes and carrot along with second extract of coconut milk and cook. Stir first extract of coconut milk just before serving.

INGREDIENTS

1/2 kg mutton-cubed
1/2 kg cooked rice
1/2 cup curd
2 bay leaf
2 black cardamoms
2 green cardamoms
2 cinnamon sticks
4 cloves
2 tsp shahi jeera
1 tbsp cashew nuts
2 tsp coriander powder
2 tsp chilli powder
2 tsp garam masala powder
1 tsp turmeric powder
1/4 nutmeg-ground 1/2 tsp saffron mixed with 1 tbsp milk
4 tbsp pure ghee
salt to taste
1 cup chopped mint and coriander leaves

Method

Mix meat with curd, chilli powder, turmeric powder and salt and allow to marinate for one hour.
Cook basmati rice in more than enough water with little salt, till just half done. Drain and keep aside.
Heat ghee in a pan, add cloves, black cardamoms, green cardamoms, cinnamon, bay leaf, shahi jeera, coriander powder, ground nutmeg and garam masala.
Add marinated meat stir and fry well till browned and the curd is absorbed.
Add enough water to cook meat, cook till the meat is tender. Keep aside.
Divide the rice into two portions.
To one portion add saffron milk, half meat, half coriander and mint leaves, mix. Cover with white rice and remaining meat.
Sprinkle the remaining coriander and mint leaves and cashew nuts.
Shut the pot tightly. Cook on a low fire for a 30-45 minutes.
Serve with shahi shorba and aam ka achaar.

INGREDIENTS

500 gm mutton knuckles
500 gm basmati rice
Marinade 100 gm ginger garlic paste
50 gm red chilli paste
150 gm yoghurt
20 ml lemon juice
salt
15 gm turmeric
50 ml milk
0.5 gm saffron
dough for sealing Masala
100 gm vegetable fat
05 gm cardamom 05 gm cinnamon
05 gm cloves
02 gm bayleaves
250 gm sliced onion
75 gm tomato paste
50 gm mint leaves
25 gm coriander leaves
25 gm green chillies
20 gm garam masala

METHOD

Mix the mutton with the ingredients for the marinade.
Fry half of the onions until golden, drain and keep aside.
Soak the saffron in hot milk.
Heat fat in a heavy bottomed pan and add first 5 masala ingredients, then add the sliced onions and sauté till slightly golden.
Add the mutton and stir for 10 minutes. Mix in the rest of the ingredients and simmer on a slow flame for 30 minutes. Boil the rice till 3/4 cooked, arrange the rice on top of the mutton preparation, layering it with the fried onions and mint leaves.
Pour the saffron milk on top and cover with a well fitting lid.
Seal the pot with the dough and cook for 5 minutes on a medium flame and simmer or place in a medium hot oven for 20 minutes.
Serve hot.