Lamb Stew

Ingredients.................

1. Lamb-1kg
2. 
   Sliced Onion- 3 Bowl
3. Garlic- 4-5
4. Whole Dry Red Chili- 3-4
5. Black Pepper Seeds- 30-40
6. Brown Cardamon- 2-3
7. Green Cardamon- 2-3
8. Cinnamon- 2 inch
9. Clove- 10-15
10. Star Anise- 2
11. Nutmeg- 2 inch
12. Bay Leaf- 2
13. Salt to taste
14. Coriander Powder-2tbsp
15. Turmeric Powder-1 tbsp
16. Red Chili Powder- 1tbsp
17. Mustard Oil- 7tbsp
18. Water- 3 cup

Seasoning................

1. Cumin Seeds- 1/2 cup
2. 
   Brown Cardamon- 4
3. Cinnamon- 1 inch
4. Coriander Seeds- 2tbsp(optional)

Making Seasoning.................

• Mix all spices together and crushed help with Processor.

Method.................

• Heat oil low medium heat and drop bay leaves when bay leaves turn light golden brown add all dry whole spices one by one.


• After 2 min add garlic clove and cook 2 min till golden brown, then add sliced onion.

• Fry onion about 10 min or till golden brown and soft, Now add Lamb and seasoning and cook 15 min.



• After 10 min add coriander powder, red chili powder,turmeric powder and mix it well, and cook again 20 min

• When Lamb turn to golden white and hard then check it's tenderness, If toothpick/fork insert inside easily that means chicken has half cooked.

• Add 2-3 cup water, it's depend on you how much thick gravy, you want, Cover from lid and leave about 12 min again.




• Lamb Stew is ready to serve.

Gujiya / Karanji

Ingredients...............

For Filling..............

1. Instant Dried Milk powder-1/2 cup

2. Whipping or Double cream - 1 cup
3. Sugar-1 cup
4. Raisins - 20-30 pieces
5. Sliced Almond- 3 tbsp
6. Desiccated coconut- 4 tbsp

For Gujiyan...........

1. Plain flour - 200gm
2. Refined oil to fry - 1 1/2 bowl
3. Water- 1 cup
4. Milk-3 tbsp  

Filling Method................

• Mix the cream and milk powder in a frying pan.

• Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.


• Turn off the heat and transfer to the another bowl, after cooling  add coconut, almonds and raisins. Mix together well.


• Now add sugar and keep aside.

Gujiya Making Method..................

• Mix plain flour, oil in a bowl and mix it well.Now make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable, Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.




• Divide the dough's and roll into balls with the palms of your hands, Roll each ball into about 6-inch diameter (like a roti or chappati).

• Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers, Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.Dip your finger in the milk and spread it around the rim of the rolled dough.

Continue filling the rest of the Gujiyan in the same manner.

• Heat about 1-1/2 inches of oil in a frying pan on medium heat.,Place the Gujiyan in the frying pan few at a time, After Gujiyan are floating on top of the oil, turn them slowly. Fry the Gujiyan until they turn light golden-brown color on all sides. Don’t fry on high heat; the Gujiyan crust will be too soft and not crispy.



• When they are done cooking, lift them out of the oil. Gujiyan is ready to serve 

Mushroom Parantha (Mushroom Flat Bread)

Ingredients.....................

1. Mushroom Chopped - 1 bowl
2. Wheat flour- 1 bowl
3. Water- 1/2 bowl
4. Salt to taste
5. Carom Seeds- 1/2 tbsp
6. Turmeric powder- 1/2 tbsp
7. Coriander powder- 1 tbsp
8. Red chili powder- 1/2 tbsp
9. Garam Masal- 1/4 tbsp

Method.................

• Mix all ingredients and make a soft dough using little water.




• Divide the dough and roll, to make it easier to roll the balls, first roll them in dry whole-wheat flour, lightly press the ball, roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled flat bread/paratha.


• Heat the Flat pan /tawa on medium high, place the flat bread/paratha over the pan. After a few seconds you will see the......flat bread/paratha change color and puff in different places.

• Then flip the flat bread/paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the flat bread/paratha. Again, flip the flat bread/paratha and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the flat bread/paratha is golden-brown on both sides.

• Mushroom flat bread/Parathas can be served with tomato chutney, butter, Pickle.