Mutton Raan (Serves: 4)

Ingredients:	Quantity:
Tender Whole Mutton Raan	1½ Kg
Ginger-Garlic Paste	1 tbsp
Turmeric	½ tsp
Garam Masala	1 tbsp
Chilli Powder	1 tsp
Fresh Cream	4 tbsp
Star Anise	2
Green Cardamom	4
Cinnamon	1 stick
Bay Leaves	4
Cloves	6
Black Cardamom	2
Ghee	2 big tbsp
Fried Onions	1 big size
Coriander	1 Fistfull
Salt	To taste

Method:

Marinate the Raan overnight with ginger-garlic paste, dry powder masalas, fresh cream and salt. Heat Ghee in a cooker and fry all the spices. Next add the marinated Raan to it with fried onions. Cook on a very low flame till the ghee leaves the masala at the sides. Add salt and finely chopped coriander. Add adequate amount of water just enough to cover the Raan. Fix the lid on the cooker and cook for 4 whistles on high flame. Then lower flame to minimum and continue cooking for another 20 minutes so the water reduces to ¾ and the meat leaves the bone. Serve with Potato chips, boiled eggs and fresh naan.

 

Lagan Nu Pulao Dal (Serves: 4)

Ingredients for Dal:	Quantity:
Tur Dal soaked over night	500 gms
Orange Pumpkin	250 gms
Coriander leaves	1 Fistful
Onion (Finely Chopped)	1 big
Tomato (Finely Chopped)	1 big
Turmeric	½ tsp
Parsi Sambhar Masala	2 tbsp
Kashmiri Chilli Powder	1 tsp
Dhaana Jeeru	1 tsp
Garam Masala	½ tsp
Jaggery	1 tsp
Salt	To taste

Method for Dal:

Fry onion till translucent. Add ginger-garlic paste and all the powder masalas. Lastly add tomato, salt and the soaked dal along with pieces of pumpkin. Add 1 litre of water and cook for 4 whistles. Once the cooker has cooled down, beat the dal and vegetable and mix well to ensure that the consistency of dal is thick. Dal should look orangish in colour.

 

Ingredients for Mutton Pulao:	Quantity:
Mutton	1½ Kgs
Ginger Garlic Paste	1 tbsp
Green Chilli Jeeru Lasan Paste	1 tbsp
Turmeric	½ tsp
Garam masala	1 tbsp
Dhana Jeeru	1 tsp
Curd	½ kg
Onions	2 Big
Ghee	6 tbsp
Cloves	4
Star Anise	4
Cinnamon sticks	2
Green Bay leaves	6
Green cardamom	4
Black cardamom	4
Boiled Eggs	4
Salt	To taste
Basmati Rice	500 gms

Method for Mutton Pulao:

Marinate mutton overnight with all the powdered masalas, curd, 2 tbsp of ghee, ginger-garlic paste and crushed green chilli-jeeru-lasan paste. To cook, take a patio or a flat and broad based vessel and heat the remaining amount of ghee in it and fry onions till translucent. Remove the fried onions and keep aside. Now add 300 gms of curd in the ghee and let it cook till the ghee leaves the curd. Add all the spices and marinated meat and cook on low flame for 20 minutes. Add fried onions and salt. Let it cook in its own water on a very low flame. Keep the lid covered and stir periodically. Add 400ml of water and let it cook till the meat is tender and water is reduced to ¾.  Half cook the 500 gms basmati rice in a different vessel. Keep aside. Once the meat is cooked, introduce the semi-cooked rice to it and trickle some ghee on the top. Cover the vessel with the lid till the mutton’s flavor mixes with rice and the rice is cooked. Garnish with boiled eggs cut into 4 halves.

 

Bheja Na Lacy Cutlets (Serves: 4)

Ingredients:	Quantity:
Bheja (Goat Brain)	2 Nos
Green Chilli-Jeeru-Lasan-Paste	1 tsp
Turmeric	¼ tsp
Garam Masala	1 tsp
Kashmiri Chilli Powder	½  tsp
Vinegar	2 tbsp
Eggs	2 nos
Wheat Flour	100 gms
Oil	200 ml
Coriander finely chopped	Fist full
Salt	To taste

Method:

Marinate the brains overnight with all the above ingredients except eggs, flour and oil. Cut the marinated brains into 2 halves. Pat them flat in the wheat flour. Dip in beaten eggs and then deep fry. Remove them once they turn light brown in colour. Serve with lime slice and bread.