Mutton Curry Refugee

Ingredients:

  • -- Oil (1/2 Cup)
  • -- Gee (3xOil ie 1-1/2 Cup)
  • -- Red Chilli full 12Nos
  • -- 1/2 KG Fried Onion Paste a cup
  • -- 1/2 KG Boiled Onion Paste a cup
  • -- Ginger Garlic Paste 1/2 Cup
  • -- Mutton 1-1/2 KG with Bone
  • -- Make Masala (by hand, if possible) of
    • Javitri (1-Mace),
    • Dhaniya (table Spoon - Coriander)
    • Jeera ( Two Tea Spoon- Cumin) ,
    • Lavang (4 - Clove ),
    • Dalchine (1" Stick- cinnamon ),
    • Jaiphal (1-Nutmeg)
  • -- cooked tomato (1Kg) paste

Preparation:

  • -- Pour Oil (1/2 Cup) into the Pot
  • -- Pour the Gee (3xOil ie 1-1/2 Cup)
  • -- drop in Red Chilli full 12Nos Dry Fry ( a minute or so), Remove the fried chilli
  • -- add 1/2 KG Fried Onion Paste a cup
  • -- add 1/2 KG Boiled Onion Paste a cup
  • cook till you get a nice smell
  • -- Ginger Garlic Paste 1/2 Cup
  • -- once a nice smell hit you.. put in the Mutton 1-1/2 KG with Bone
  • -- Make Masala (by hand, if possible) of
    • Javitri (1-Mace),
    • Dhaniya (table Spoon - Coriander)
    • Jeera ( Two Tea Spoon- Cumin)
    • Lavang (4 - Clove )
    • Dalchine (1" Stick- cinnamon ),
    • Jaiphal (1-Nutmeg)
  • after putting in the masala pour in cooked tomato (1Kg) paste
  • dum the pot for 10Min.

Shami Kabab

Ingredients:

  1. for the paste
    • Garlic Ginger Onion Paste 1 Cup
    • 1 Cup Gee (8 Table Spoon)
    • the mutton Mince 1/2 KG
    • 1 Cup Channa Dal ( Pre Soaked for 6hrs)
    • 1-1/2 tea spoon of salt
    • 4 Green Chilli Copped
    • Coriander leaves one big bundle chopped
    • 1 tea Spoon of Garam Masala
    • 1 tea Spoon of Jeera (Cumin)
    • 2 tea Spoon of Red Chilli Powder (inc or dec as per taste)
    • 2 table spoon of Lime Juice
  2. make the stuffing (you can skip this)
    -- finely chopped Green chilli 5 Nos
    -- finely chopped mint (pudina)
    -- One finely chopped Onion
    -- 1 tea spoon of sugar
    -- 1 tea spoon of salt
    -- 2 tea spoon of lime juice

Preparation:

  1. make the paste
    • -- Garlic Ginger Onion Paste 1 Cup
    • -- Heat up 1 Cup Gee (8 Table Spoon) and cook the paste
    • -- wait till it leave oil on the side
    • -- add the mutton Mince 1/2 KG
    • -- add 1 Cup Channa Dal ( Pre Soaked for 6hrs)
    • -- wait till the pink of the meat is gone
    • -- add 1-1/2 tea spoon of salt + water to cover the meat
    • -- wait for the water to go (20Min in low heat)
    • -- wait for it to cool..
    • -- add 4 Green Chilli Copped
    • -- add coriander leaves one big bundle chopped
    • -- 1 tea Spoon of Garam Masala
    • -- 1 tea Spoon of Jeera (Cumin)
    • -- 2 tea Spoon of Red Chilli Powder (inc or dec as per taste)
    • -- 2 table spoon of Lime Juice
    • -- mix and grind in blender to fine paste.
    • -- put the paste in fridge for 1 hrs
  2. make the stuffing (you can skip this)
    • -- finely chopped Green chilli 5 Nos
    • -- finely chopped mint (pudina)
    • -- One finely chopped Onion
    • -- 1 tea spoon of sugar
    • -- 1 tea spoon of salt
    • -- 2 tea spoon of lime juice
    • -- mix good
  3. now to make the kabab....
    • -- make small flat cake of paste
    • -- make a dimple and pack in the stuffing
    • -- shallow fry on a slow heat with gee, on both sides till cooked.

Pork Baffat

Ingredients:

  • 1 kgs pork – cubes (buy 500gms boneless buy 500gms with bone; else 500gms with fat and 500gms without fat)
  • 2 - 3 onions chopped Cubes
  • 2 tbsp ginger/garlic paste ( adjust)
  • 4 - 8 green chillies – slit. ( adjust)
  • masala (buffet) if using whole, its better. 
    • 4-8-12 cloves ( adjust)
    • 2-3 pcs cinnamon
    • 2-3 tsp red chilli powder or 5-10 Kashmiri chilli or 5-10 Guntur chilli ( adjust)
    • 1/2 tsp coriander powder
    • 1 tsp cumin powder
    • 1-1/2 tsp turmeric pd
    • 1 tsp pepper powder
    • Bay leaves: 2 - 3
    • optional:
      • 1 tsp Garam masala
      • 1/2 tsp Ground nutmeg
  • 2 - 3 (100ml)  tsp vinegar
  • 1 tsp tamarind paste
  • salt to taste

Preparation:

  1. Marinate the pork in the bafat, garam masala, nutmeg, salt, ginger, garlic, bay leaves and chillies with vinegar and tamarind water for a day or atleast 1 hour.
  2. Boil the pork in the same mixture, without adding any more water. (keep steering) else add a 1 cup of water
  3. Keep simmering on a low heat until the pork is cooked through, adding a little water as you go. 
  4. If you like your pork with gravy, add more water as the cooking process continues.
  5. Mix in the onions halfway through the cooking process.
  6. The raw smell of the spices should have disappeared.
  7. Ideally, you want to cook this dish the day before and reheat it, as the taste is much much better the next day. 
  8. The spices will have had time to get absorbed into the meat.
  9. Serve with sannas, bread or rice.

Honey Chicken Baked

Ingredients:

  • 1/2 cup honey
  • 2 teaspoon brown mustard powder
  • 1 teaspoons turmeric
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Coriander powder
  • 4 teaspoon Red chilli powder (add more if chill is not hot)
  • 1/2 teaspoon pepper
  • 6 tablespoons butter, melted
  • 4 split chicken breast halves, bone-in, skin removed or left on (Wash chicken breasts and pat dry)

Honey Chicken Baked

Preparation:

In a bowl, combine the honey, all powder, melted butter; blend well. add the chicken and marinate for 1/2 to 1 hours. not necessary to cover and keep it in fridge. You could also take a Zippo pouch; pour the chicken and marinate into the pouch, seal and refrigerate)
 
Bake the chicken, covered tightly with foil, in a 180°C oven for 30 minutes. Remove foil and apply the pan juices to the chicken or Melted butter. Continue baking, uncovered, for 10~15 minutes longer. (if refrigerated, bake after its back to room temperature). It’s not necessary to unfoil.. Should not take more than 40 minutes to cook the boiler chickens.