Ingredients:

3 small potatoes cut in to wedges

6 medium cylindrical brinjal cut in to wedges of about 4 inches long

2 small tomatoes chopped

½ tsp cumin seeds

2 tbsp refined oil

1 tsp chilli powder optional

½ tsp turmeric powder

½ tsp garlic paste

½ tsp ginger paste

1 tbsp cumin seed and coriander seed powder

Salt to taste

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)

Method:

1)      Heat the oil in Karahi or deep pan.

2)      Add cumin seeds; let it crackle until cumin turns light brown in color.

3)      Add potatoes; fry for ½ a minute add brinjal and fry for 1 minute.

4)      Add salt, turmeric powder and fry for 1 minute.

5)      Add ginger and garlic paste, fry for about a minute or until ginger-garlic gives cooked aroma.

6)      Add cumin and coriander powder, fry for ½ a minute.

7)      Add tomatoes fry for about 1 minute, keep stirring, don’t let it burn.

8)      Add one and half cups of water, let it cook in a medium heat until vegetables are cooked and gravy has formed.

9)      Vegetables should not be watery.

10)   Serve hot, serve with plain rice, pulao or roti.

INGREDIENTS :

1 Kg mutton chopped into ½  inch pieces

2 Medium onions thinly sliced

2 Tomatoes thinly sliced

3 Tbsp green coriander leaves chopped

1 Tbsp garlic paste

1 Tbsp ginger paste.

1 Pinch of asafoetida (Hing)

Garam Masala (whole)
4 green cardamoms,
2 black cardamoms,
1 stick cinnamon,
4 cloves, 1 bay leaf,
2 dry red chillies,
5-6 balls black pepper

½ Cup oil

1Tsp turmeric powder

1Tsp red chilly powder

Salt to taste

2 Cups water.

Khashi Ko Masu Ko Ledo

METHOD:

1) In a deep pan or pressure cooker, put the oil and heat.

2) Once the oil is heated put the Asafoetida and all the Garam Masala and fry for a minute.

3) Then put the onions and fry until golden brown.

4) Put the meat and fry till meat is brownish, add ginger and garlic paste stirring occasionally.

5) Cook for 5 minutes then add the tomatoes and cook for further 8 minutes.

6) Add the salt, turmeric and red chilli powder and stir.

7) Add the water and close the lid. Cook until 3 whistles in a pressure cooker.

8 ) When using deep pan or wok (Karahi) cook for 45 minutes until mutton is cooked and oil appears on top.

9) Garnish with green coriander leaves.

10) Serve hot with rice, roti or pulao.

Note: This recipe is prepared in a special Momo Steaming Dish.

Ingredients:

1 Kg plain flour

1 Kg chicken mince meat (kukhura ko kima masu)

1/2 Kg onion finely minced

3 Large tomatoes minced

3 Tbsp green coriander

30 Gm garlic paste

30 Gm ginger paste

1 Tsp dry coriander powder

1 Tsp dry cumin powder

½ Tsp turmeric powder

1 Tsp red chilli powder

Salt to taste.

Method:

1) Mix all the above ingredients except the flour and keep aside.

2) Knead the dough of flour keep aside for 20 minutes.

3) Take the kneaded dough, spread and flatten it to ½ mm thickness by rolling it out, then cut it into circles about 3 inches in diameter.

4) After this take a teaspoon of the prepared mixture and put on the cut circular pieces.

5) Putting the circular piece on palm top, enclose the mixture from all sides by wrapping like shown in the picture.

Steaming

1) The momo dish has three sections, put water in the lowest section and bring to boil.

2) Slightly oil the upper two sections of the dish

3) Put the prepared momos, leave a little gap in between the momo pieces so that they do not stick to each other.

4) Close the lid and steam for about 20 minutes, then take out and serve hot with tomato pickle.