MUTTON KORMA

INGREDIENTS
1Kg Mutton
500gm Dahi
1 cup crushed Birista
1tbspn ginger garlic paste
1 packet Shaan korma masala OR You can add in the below masalas if you don't have the korma masala
(1tbspn red chilly powder
1tbspn dhania jeera powder
Whole garam masala
1tspn ginger powder
1tspn aamchur powder
1tspn anar Dana powder
1tspn garam masala powder
2-3 almonds
1tbspn kaju powder
2-3 dried plums)
4tbspn ghee
3-4 diced and fried potatoes
Salt to taste

METHOD
#Marinate the mutton in all the ingredients except for ghee and potatoes and leave it aside for minimum 2 hrs in fridge(I marinate overnyt)
#In a pressure cooker heat ghee and add in the marinated mutton,cook till oil separates,now add around 1cup or less of water and pressure cook it till mutton is tender
#Open the pressure cooker and add in the fried potatoes,Adjust the salt
Serve hot with Naan or Jeera Rice
**Please note if you are using Shaan Korma masala,use salt wisely as it already has salt in it.
RECIPIE BY HUDA JOHARI ZARIWALA@ SNSI

Raan Masala

RAAN MASALA

Recipe by Huda Johari Zariwala @ Sweet n Salty Indulgence

 Ingredients for marination

Raan 2kgs approx 

1/2 kg dahi

1 tbspn vinegar

3 tbspn raw papaya paste

2 tbspn lime juice

2 tbspn chicken tandoori masala

2 tbspn red chilly powder

2 tbspn dhania zeera powder

1 tbspn haldi

1 tbspn garam masala powder

3 tbspn oil

2 tbspn ginger garlic masala

Salt to taste

Method for marination

Step1-Prik the raan on various places to let the masalas seep into the meat.

Step2-in a bowl mix in the vinegar, lime juice, raw papaya paste and ginger garlic masala. Rub this on raan and keep it aside for a minimum an hour.

Step3-in a separate bowl mix in all the dry ingredients with curd and oil and apply it on raan and let it rest in fridge for an hour

Step4-Pressure cook it till tender.

Step5-Do dhungaar

Ingredients for masala

4 onions birista

1 cup tomato puree

200 ml fresh cream

1 cup curd

1 tbspn red chilly powder

1 tpspn chkn tandoori masala

1 tbspn ginger garlic paste

100gm  kaju paste

1 tbspn special spice mix (nutmeg elaichi javitri jeera black pepper cardamom badi elaichi)

5 tbspn oil

5 tbspn ghee

Whole garam masala

Method

Step1-in a mixer grind in the birista, tomato puree and dahi.

Step2-heat oil and ghee do bagaar of whole garam masala and add in the grinded paste.

Step3-now add in the dry masalas and cook till oil seprates.use water left in raan to cook the masala

Step4-add in the fresh cream and raan.mix well and let it simer on low flame for 20 mins covered. 

Step5-add in the kaju paste n give it a nyc mix cook fr a min or two till gravy thickens.

Garnish with corriender and mint leaves  and  serve hot with a lemon wedge and naan or rice!!!

Paya Soup

PAYA SOUP
INGREDIENTS
6 paya
3 large onions
1tbspn gng paste
Whole garam masala
1tbspn haldi
Salt
2tbspn flour
1cup milk
Chopped mint and corriendor
3tbspn ghee
1tbspn jeera n curry leaves

Method
Step1-In a pressure cooker add paya with water,gng paste,onion,haldi,whole garam masala and salt.Cook till payas are tender
Step2-remove payas frm tjhe stock and set it aside.Now add flour,milk,mint and corriendor to the stock and blend it
Step3-Add bak the paya and bring the soup to boil
Step 4-Heat ghee add zeera and curry leaves and add the wagaar to soup
Recipie by Huda @ SnSI

Mutton Chop

MUTTON CHOP
Recipe by Huda Johari ZARIWALA @ Sweet n Salty Indulgence
INGREDIENTS 
1 kg chop
1/4 kg dahi
2 tbspn raw papaya paste
2 tbspn ginger garlic paste
1 tbspn redchilly powder
1 tbspn dhalia jeera powder
1 tspn halidi
1 tspn sauf powder
1 tspn garam masala powder
1 tbspn chicken tandoori masala
Bread crums for coating
Panco crums for coating
Eggs for dipping
Oil for frying
Salt to taste.
Method
Step1-In a mix in all the ingredients except for oil, egg and bread crums. Step2-marinate the chops in the above marination
Step3-pressure cook the chops till olmost cooked.Dry out the remaining water if any.
Step 4-roll the chops in bread crums individually and keep ut aside till it's time to fry
Step5-dip in whisked egg,recoat in panco crums and fry on medium high heat till gold.
Serve hot with lime

Indo Chinese Raan Khapsa

INDO CHINESE RAAN KHAPSA
Recipe by Huda Johari ZARIWALA @ Sweet n Salty Indulgence
INGREDIENTS AND METHOD FOR PREPING THE RAAN

MARINATE THE RAAN IN FOLLOWING INGREDIENTS
1.5-2kg Raan
4tbspn lime juice
2tbspn vinegar
1 big packet of Everest Tandoori masala
2 tbspn Ginger Garlic paste

*Marinate the Raan over night and then Pressure cook it
*Do Dhungaar and set the Raan Aside

INGREDIENTS AND METHOD FOR INDO CHINESE FLAVOURED RAAN KHAPSA GRAVY

1 Whole cooked Raan (follow the direction above)
2 chopped onion
5 tbspn freshly chopped Ginger,Garlic and green Chillies
2cup Shezwan sauce
1cup Tomato Ketchup
5tbspn Worstsheir Sauce
2tbspn Soy Sauce
1cup Chilly Sauce
2-3 Capcicum Diced
Spring Onions as needed
Fist full of chopped mint and Corriendor leaves
Slurry of Cornflour
5 to 6 tbspn oil
Tandoori red Cooking colour if needed

*In a Wok heat oil and fry the onions till golden,Now add in all the sauces and Fry on high heat
*Add in the cooked Raan and the Leftover Masala
*Cook on high flame till Raan is well coated in Sauces
*Add in Capcicum and the Cornflour slurry to thicken the gravy till the desired consistency
*Do Dhungaar once Again.

INGREDIENTS AND METHOD FOR PREPARING KHAPSA RICE

1kg Basmati rice (soaked for 30mins and then boiled with whole garam masala)
1 packet Shaan Bombay Biryani malasa
2 Capcicum finely chopped
Fist full of Chopped Corriendor and mind leaves
Fist full of Birista
3-4 tbspn oil

*Heat oil and add in the capcicum followed by birista and biryani masala,chopped mint and Corriendor
*Fry for a min and Mix it with the boiled rice

For Assembling INDO CHINESE RAAN KHAPSA
*Layer a Thaal with Rice and in Center keep the Raan and Add the gravy over it
*Garnish with spring onion,tomato
slices,cucumbet,carrot and boiled egg
Serve Hot!!!!

FISH EGG(Aani)MASALA

*FISH EGG (AANI) MASALA*
RECIPE BY HUDA JOHARI ZARIWALA @ SNSI

INGREDIENTS
500 gm fish eggs boiled n sliced
1cup coconut
2 tomatoes
4-5 green chillies
1 full pod of garlic
1 tbspn chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn mustard seeds
Few curry leaves
3-4  dry kokam
3 tbspn oil
Salt to taste

METHOD
Step1 - In a mixer grind coconut, tomatoes, chilly and garlic to fine paste.
Step2 - Heat oil in a kadhai and add mustard seeds when it crackel add curry leaves followed by kokam.
Step3-Add the grinded paste followed by all the dry masalas,sauté on high heat till oil seprates and you can feel the aromas of tangy curry filling ur kitchen. (While u sauté keep adding little water so that your masalas dont burn)
Step4-Add half cup of water and bring the Gravy to boil
Step 5 - Now add the fish eggs and let it simmer for 5 mins.
Serve hot with rice or roti or uppam!!!

I love eating fish egg curry with hot idlis, it tastes divine!!!!

PRAWNS KOLIWADA

*PRAWNS KOLIWADA*
RECIPIE BY HUDA JOHARI ZARIWALA

INGREDIENTS
500gms medium sized prawns cleaned and deveined
1tbspn gng paste
2tbspn corn flour
1tbspn maida
1tbspn chana flour
1egg
1tspn chaat masala
2tspn red chilly powder
2tspn dhaniajeera powder
1tspn garam masala powder
Salt to taste
Oil for deep frying

METHOD
#Combine all the ingredients in a mixing bowl
#Set aside in Fridge for atleast 2 hours
#Heat the oil
#Mix the prawns well and then deep fry them till crisp
#Sprinkel with chaat masala and drizzle lime juice
#Serve Hot!!!