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Shahi Korma (Mutton Curry)



Goat mutton – 1
Medium onions – 3
Yogurt -1 cup Ggarlic - 4 cloves
Saffron - a pinch
Salt- To taste
Cream - 1 cup
Almonds – 6
Oil – 1 cup
Coriander seeds -2 tablespoon
Red pepper (Optional)
Garam Masala-1 Tablespoon


  • Clean, wash and dry mutton.
  • Blend coriander seeds, 1 onion, almonds and garlic.
  • Marinade the mutton in above mixture for 2 hrs.
  • Heat oil and fry the remaining thinly sliced onion. Keep aside.
  • Add the mutton and fry until the liquid dries up.
  • Add one cup of hot water and simmer until the meat is almost done OR pressure cook for 20 minutes. Reduce pressure. Add salt and pepper.
  • Uncover and dry the liquid.
  • Add beaten yogurt and fry until it leaves oil.
  • Add fried ground onion.
  • Beat the cream. Add soaked or ground saffron.
  • Mix it with the cooked mutton.
  • Add Garam Masala and bake at 250 F° for 1 hour
  • Serve garnished with chopped coriander leaves
  • Egg Pakoras

    • 6 boiled eggs
    • Gram flour 30 gms
    • Baking powder Ό tbsp
    • Turmeric powder 1/2 tsp
    • Coriander powder 1 tsp
    • Chilli powder 1/2 tsp
    • Salt to taste

    Sieve gram flour, baking powder, turmeric, coriander powder, chilli powder and salt into a bowl. Add water and blend into a thick batter. Peel and slice eggs and coat with batter. Deep fry. Serve hot with accompaniments (chutney or ketchup).
    Omelette Au-gratin

    • 6 eggs
    • 6 tbsp. butter
    • 100 gms. Mushrooms
    • 8 tbsp. single cream
    • 1 tsp. mustard powder
    • Salt to taste
    • 1 tbsp. chopped parsley cheese sauce (see below)
    • Freshly ground black pepper

    For the cheese sauce
    • 3 tbsp. butter
    • 3 tbsp. wheat flour
    • 3 tbsp. grated cheese
    • 1 cup milk
    • Salt, sugar and pepper to taste

    Cheese Sauce
    Melt butter in a saucepan, stir in flour and cook for 1 minute. Gradually stir in milk and simmer, stirring constantly, preferably with a wooden spoon/ladle, until thickened. Add grated cheese and stir until it melts. Season with salt, sugar and freshly powdered black pepper.

    Slice mushrooms. Melt 2 tbsp. butter in a fry pan and fry mushrooms till tender. Add salt, 4 tbsp. single cream and simmer till slightly thickened. Meanwhile, mix cheese sauce with the remaining cream and ½ tsp. mustard.  Preheat the grill. Beat eggs with the remaining mustard, salt and pepper to taste. Melt the remaining butter in a large omelette pan and pour in the egg mixture. As the underside sets, draw sides of the omelette towards centre with a fork to allow uncooked egg to run on to pan. When set, spoon mushroom mixture down centre of omelette and fold over to enclose it. Slide omelette on to a flameproof serving dish. Cover with cheese sauce and grill till surface is browned. Sprinkle freshly ground black pepper. Garnish with finely chopped parsley. Serveimmediately. The dish can be a good accompaniment with toasted plain/ brown bread slices.

    Delicious Egg Snacks

    • 6 hard boiled eggs
    • Salt to taste
    • 1 cup gram flour
    • Ό tsp ajwain (carom seeds).
    • White oil for deep frying freshly ground black pepper
    • Ό tsp. finely powdered rock salt, a pinch of cooking soda.

    Hard boil the eggs adding a good pinch of salt to water to avoid splitting. When cool, cut each lengthwise into 4 pieces. Prepare a thick smooth batter of gram flour adding salt, cooking soda and ajwain. Heat oil in a heavy bottomed deep fry pan and let the oil smoke. Reduce the flame, dip each piece  of egg in the batter and deep fry in batches of 4-6. Drain off extra oil. Sprinkle freshly ground black pepper and rock salt. Serve immediately with tomato ketchup, hot-n-sour sauce or with any other dip of your choice.

    2-3 tbsp. of grated cheese can be added to the batter to enrich the dish.


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