HOW TO PREPARE GOSHT-E-LUCKNOWI

GOSHT-E-LUCKNOWI
INGREDIENTS:
• 1 ½ kg mutton
• 4 tomatoes
• 2 onions
• 3 cloves garlic
• 1 piece of ginger
• ½ table spoon sesame seeds
• ½ tablespoon seeds
• 4 red chillies
• 3 cloves
• 4 peppercorns
• A small piece of cinnamon
• Salt to taste
• Chopped coriander leaves
• Oil for frying
COOKING PROCESS,/B>
• Chop mutton into small pieces and keep aside. Grind the ginger and garlic into a smooth paste.
• Roast onions over the flame
• Roast sesame seeds, poppy seeds, chillies, cinnamon, cloves and peppercorns.
• Grind roasted ingredients to form a smooth paste.
• Cook the mutton with some water till it is almost done.
• Blanche and mash the tomatoes into a puree.
• Heat the cooking medium in a pan, add ginger-garlic paste and fry for a few minutes.
• Add the cooked meat with the ground masala and fry until all the moisture dries and the colour changes to a reddish brown.
• Add tomato puree and salt and continue to simmer on a low flame for about five minutes.
• Garnish with chopped coriander leaves and a dash of fresh cream.

PREPRATION OF GOSHT-E-DILRUBA

PREPRATION OF GOSHT-E-DILRUBA
• 400 grams lamb meat
• 250 grams colocasis
• 2 medium-sized potatoes
• 200 grams peas, shelled
• 2 medium-sized onions, chopped
• 2 tablespoons ginger-garlic paste
• 2 green chillies
• ½ tablespoons kasuri methi
• 1 tablespoon red chilli powder
• 1 bay leaf
• 100 ml tomato puree
• Salt to taste
• Coriander leaves for garnishing
COOKING METHOD
1. Boil the peas, colocasia and potatoes till they are half cooked. Cut into thin slices.
2. Heat the oil and fry the slices till they are light brown. Keep aside.
3. In a pan, heat 1 tablespoon oil and add half of the ginger-garlic paste, green chillies, bay leaf and kasuri methi. Fry for 2 minutes. Add tomato puree and fry till the oil floats on top. Keep aside. This is for the gravy.
4. Heat 2 tablespoons oil and add ajwain. Add the chopped onion and fry till light brown. Add the remaining ginger-garlic paste and the meat. Sauté for about 5 minutes. Sprinkle some water and cook till done add the vegetables, salt and chilli powder and mix lightly.
5. Pour the tomato gravy and fry for 2 more minutes
6. Garnish with coriander leaves and serve hot with naan or parathas.

INDIAN MAKE THE GOEST-E-AKBARI

MAKE THE GOEST-E-AKBARI
• 1/2 kg mutton, cubed
• ½ cup milk
• 1 large onion, chopped
• 1 tablespoon ginger-garlic paste
• ½ tablespoon coriander powder
• 2 tablespoons chilli powder
• ½ tablespoons chilli cumin powder
• 1 tablespoons garam masala powder
• Salt to taste
• A few strands of saffron dissolved in a tablespoon of milk
• 1 tablespoon flour
• 1 tablespoon ghee
• 100 grams boiled green peas
• 1 onion, chopped
• 1 tablespoon oil
• 2 green cardamoms
• 2 black cardamomos
• 4 cloves
• 1 piece of cinnamon
• 6-8 black peppercorns
• 1 bay leaf
• ½ tablespoon shahjeera
• 2 whole red chillies
COOKING PROCESS
1. Pressure cooks the mutton with all the ingredients for the gosht except the saffron. Flour and ghee
2. Heat ghee in a pan; add flour and sauté for half a minute.
3. Lower the flame and gradually and water. Stir constantly till a smooth batter is obtained.
4. Add this batter to the gosht and keep stirring for 5 minutes
5. Heat oil in a vessel and add the whole garam masala, bay leaf and shahjeera. Add the chopped onions and fry till brown.
6. Add the green peas and stir for about 2 minutes.
7. Add the whole dry red chillies and fry.
8. Then add the cooked gosht. Mix well and remove from heat.
9. Garnish with onion rings, ginger juliennes, coriander leaves and lemon wedges.

INDIAN PREPARING GOSHT LAHORI

PREPARING GOSHT LAHORI
PREPARING GOSHT LAHORI
• 1 kg shoulder of lamb, deboned and cut into 4 cm cubes
• 75 grams desi ghee
• 15 grams coriander seeds, coarsely powdered.
• A few coriander leaves, chopped
NEED ITEMS • 2 ½ cups curd, whisked
• 500 grams onions, sliced
• 60 grams ginger, julienned
• 45 grams garlic, chopped fine
• 10 green cardamoms
• 5 cloves
• 2 piece of cinnamon
• 12 black peppercorns
• Salt to taste
• 2 tablespoon Kashmiri deghi mirchi powder
COOKING PROCESS • Mix all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours.
• Heat ghee in a pan, add the coriander seeds and wait till they sputter.
• Add the meat, along with the coriander seeds and wait till they sputter.
• Add the meat, along with the marinade. Fry till the liquid comes to boil.
• Lower the heat, cover and simmer, stirring at regular intervals until meat is almost cooked.
• When the oil floats on top and the gravy is of ketchup consistency, remove from fire.
• Remove in a serving dish, garnish with coriander leaves and serve hot.

INDIAN NEW DUM GOSHT KASHMIRI

NEW DUM GOSHT KASHMIRI
NEED ITEMS LIST:
• 1 kg mutton
• 1 ½ piece of ginger
• 1 pod garlic
• 6 almonds
• 1 tablespoon peppercorns
• 4 cardamoms
• 3 small sticks of cinnamon
• ½ tablespoon cumin seeds
• 1 tablespoons turmeric powder
• 1 tablespoon poppy seeds
• A small piece of raw papaya
• A few coriander leaves
• Ghee for frying
• Salt to taste
MAKING PROCESS
• Chop mutton into steak-size pieces.
• Roast poppy seeds and almonds and grind to paste.
• Grind ginger and garlic into a smooth paste.
• Grind cardamom, peppercorns, papaya and coriander leaves with salt.
• Wash meat and beat on a grinding stone. Mix ground masala with poppy seed-almond paste, cumin seeds cinnamon sticks. Marinate the meat pieces in this mixture for an hour.
• Heat ghee in a frying pan, add the meat is tender.
• Serve hot, garnished with coriander leaves and lemon slices.

Indian Dum Aloo Shalimar

Dum Aloo Shalimar
• 1 green chilli, deseeded and chopped fine
• 550 grams baby potatoes, boiled
• 125 ml curd
• 2 tablespoons ghee
• 10 grams coriander leaves chopped fine
• 1 tablespoons
• ¼ tablespoons garam masala powder
• Salt to taste
Masala Mixing:
• ½ tablespoons cumin powder
• 1 tablespoon coriander powder
• ¼ tablespoon black pepper powder
• ½ tablespoon rurmeric powder
• ½ tablespoons ginger powder
How To Cook • Peel the potatoes and prick them all over with a toothpick. Melt the ghee over medium heat in a pan and fry the potatoes till the outer layer turns brown, turning them over frequently. Remove and set aside.
• Remove the pan from the fire and add the fennel seeds followed by the masala mix. Lower the heat and place the pan back on the flame, fry for a minute.
• Next add curd and salt and mix well.
• Next add the fried potatoes. Cover the pan and simmer for 10-12 minutes.
• Next add garam masala powder and remove the pan from heat.
• Stir in the coriander leaves and the chopped green chillies.
• Server hot with chapaties.

How to Cook Chatpate Chane

How to Cook Chatpate Chane
• 2 onions, sliced
• 2 tamotoes, chopped
• ½ table spoon red chilli powder
• ½ table spoon amchoor
• ½ table spoon cumin seeds
• 600 grams chana
• ½ table spoon ground anardan
• ½ table spoon kasuri merthi
• 50 grams ginger juliennes
• 4 bay leaves
• ¼ table spoons bicarbonate
• 100 grams ghee
• ½ table spoon coriander powder
• 2-3 cinnamon sticks
• ½ table spoons garam masala
• 100 grams tamarind
• 1½ table spoons raosted cumin seeds
• A few coriander leaves
• 2 green chillies
• Salt to taste
Process of cooking
 I will explain you step by step please follow these all steps
 Clean and wash the chana and soak ot overnight. Add sodium bicarbonate to it
 Boil the chana in the same water along with a teaspoon of salt.
 Heat ghee in a pan and fry the sliced onions till golden brown
 Next add finel chopped tomatoes, red chilli powder, amchoor powder, cumin seeds, anardana, kauri methi, ginger juliennes, bay leaves, and fry well.
 Next add cinnamon sticks, garam masala and coriander powder, roasted cumin powder, stir well.
 Add the water and cook for a while till thick masala gravy is obtained.
 Soak tamarind in 1½ cup wate and extract a thick pulp. Sieve the pulp and mix in the red chilli powder, salt and pepper powder in it.
 Add the thick masala gravy to the boiled chana. Mix the tomato pulp and cook for 5 minutes.
 Garnish with finely chopped green chillies, coriander leaves, onion rings and serve hot.