recipe

Mutton Kabab

Ingredients
Ground mutton - 2 lbs
Finely chopped onions - 1 large size
Green chillies - 10 finely chopped
Olive oil - 3/4 cup
Ginger - thumb size finely chopped
Garlic - 10 finely chopped
cilantro - small bunch finely chopped
Curry masala powder or kabab mix - 5 sp
Salt to taste

Method
1. Squeeze excess water from the mutton and grind in a mixie.
2. In container mix all the ingredients, the excess oil has to glaze for moisture.
3. Marinate this for 4 to 6 hours or overnight
4. you can make patties, balls or in skewers. let it dry for 30 minutes.
5. you can slow cook in a charcoal grill.
6. Garnish with cilantro and lemon juice - Serve hot !!

> Chef’s Tip : patties can be served with burger bun

Badham kheer:

Ingredients
Almonds-100 gms.
Milk- 1/2 lt.
Sugar 150 gms.
Boiled & chilled milk - 1/2 lt.
Few strands saffron
Rose water-1 tsp.
A few drops of almond essence

Method:

1. Soak almonds in hot water for 1/2 an hr. Peel & grind to a smooth paste in a mixie.
2. Add 1/2 lt. milk & mix well.
3. Add sugar & boil till thick. Remove, cool & refrigerate till cold.
4. Add chilled milk & blend it for few secs.
5. Soak saffron in a little hot milk & mix well.
6. Add saffron milk, rose water & almond essence to the kheer.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
1 cup Cashew Nuts
1 cup Sugar
1/2 teaspoons Cardamom powder
Colouring if desired

Steps:

1. Put cashew nuts in Jar & Inch till completely grated.
2. Put the nuts & sugar together in a saucepan & heat over a low flame till the sugar melts.
3. Turn up flame & when the mixture starts leaving the sides, pour into a greased dish. When half set, cut into any required shape.
4. Serve only after the pieces have cooled properly.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
1 cup Coconut (1″cubes)
1 cup Sugar
1/2 teaspoons Cardamom powder
Colouring if desired

Steps:

1. Slice coconut into 1″ cubes, put in Jar & Inch till completely grated.
2. Put the coconut & sugar together in a saucepan & heat over a low flame till the sugar melts.
3. Turn up flame & when the mixture starts leaving the sides, pour into a greased dish. When half set, cut into any required shape.
4. Serve only after the pieces have cooled properly.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
1 litre Milk
1/2 kg. Carrots
10 Cashew nuts
1 1/2 cups Sugar
4 tablespoons Ghee
8 Cardamoms

Steps:

1. Wash carrots & cut into 1″ pieces.
2. Put in Jar & Inch till grated completely.
3. Powder cardamom. Break cashew nuts into small pieces.
4. Fry carrots in ghee, add milk to carrots & cook till a semi solid mass.
5. Add sugar & keep on stirring, when it turns solid add chopped cashew nuts, powdered cardamom & ghee.
6. Stir over a slow fire till the mixture comes off from the sides of the vessel.
7. Remove from fire & spread evenly on a greased dish.
8. Serve hot or cold as desired.