Indian/Pakistani Recipes
Mutton Curry
Serves : 4
Ingredients:
500 g mutton
10 g coriander seeds
10 g cumin seeds
10 g poppy seeds
8 almonds
6peppercorns
2cloves
1black cardamom
5g cinnamon sticks
2bay leaves
10g ginger, crushed
2big cloves garlic, crushed
1green chilli, crushed
100ml oil
3green cardamoms
125g onions, grated
15g salt
3g red paprika powder
5g turmeric powder
30g tomato purée
100g yoghurt
5g garam masala
5g coriander leaves, chopped
Method:
Clean, trim and wash the meat pieces. Combine coriander seeds, cumin seeds, poppy seeds, almonds, peppercorns, cloves, black cardamom, cinnamon sticks and bay leaves in a small bowl, and cook on HIGH for 2 minutes. Remove from the oven. Add a little water, ginger, garlic and green chillies, and grind to a fine paste. Set aside. Place oil in a
10 minutes, stirring frequently. Add salt, paprika, turmeric powder and the spices paste. Mix well and cook on HIGH for 1 minute. Add tomato purée and yoghurt. Mix well. Cook on HIGH for 3 minutes. Add meat pieces and mix well. Cook, covered on HIGH for 20 minutes or until light brown. Add water, stir and cook covered on
Sujji Ka Halwa (Semolina pudding)
Serves : 4
Ingredients:
100 g sugar
400 ml hot boiling water
25 g ghee
100 g semolina
3 green cardamoms, crushed
10 g almonds, chopped
10 g raisins
Method:
Combine sugar and water in a
Gajjar Ka Halwa (Carrot Pudding)
Serves : 6
Ingredients:
500 g carrots
1 litre milk
20 g ghee
40 g sugar
10 g raisins
4 green cardamoms, crushed
10 g almonds, chopped
10 g pistachios, chopped
Method:
Wash, peel and grate carrots. Combine carrots and milk in a
English Cookbook
Gajjar Ka Halwa
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