Kharo Gos Papeto No Ras
Ingredients: 1 kg. Mutton (meat should be with fat for authentic taste); 250 gms small Potatoes; 2 Onions; small bunch Coriander; 2 tbsp. freshly pound Ginger-Garlic; 4 Bay Leaves; Cooking oil; 1/4 tsp. Turmeric; 1/4 tsp. Garam masala; Salt to taste; 2 Star Anise/Badiyas; 1 Cinnamon Stick; 4 to 6 Cloves.
Method: Take big aluminum dish and heat oil. Add freshly pound ginger garlic and finely chopped onions and fry till translucent. Add the powdered masalas and khada masalas to it. Now add mutton and cook till the oil separates from the meat. Add some water so it doesn’t stick. Lastly, add potatoes and chopped coriander. To make it taste, add some extra quantity salt then you usually use.
Cook for half an hour in the aluminum dish and the pressure cook for quick cooking. Add adequate quantity of water for gravy. First 10 whistles on a high flame then 20 mini on a low flame should do it.
Serve with bhrun pao or rice, along with squeezed ‘sharbati limbus’.
.
.
Almond Khoya Burfi
Ingredients: 100 Almonds boiled n peeled; 50 gms Khoya; Brown colour (optional); 1 tin Condensed Milk; 1/4 tsp. Elichi Jaifal powder; 250 gms. Pure Ghee; Almonds finely chopped for garnishing.
Method: Grind the almonds. Add these to nonstick with ghee in it. After 5 minutes, add all of the above ingredients except elichi- jaifal powder. Let it cook on a very low flame for 15 mins. Keep on stirring to avoid sticking. Lastly, add elichi-jaifal powder and a pinch of salt. Garnish with finely chopped almonds. Add color if you wish. Serve at room temperature.
- એક ટૂંકી વાર્તા - 21 December2024
- હસો મારી સાથે - 21 December2024
- વૃધ્ધાવસ્થાનો સાચો આધાર!! - 21 December2024
