Panasonic NN-SM330W Mutton Curry, Sujji Ka Halwa Semolina pudding, Gajjar Ka Halwa Carrot Pudding

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

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 1- litre bowl and cook on HIGH for 3 minutes, stirring midway. Heat ghee in a 2-litre casserole dish on HIGH for 1 minute. Add semolina and mix well. Cook on HIGH for 7 minutes, stirring after every minute. Add sugar syrup and mix well. Cook on HIGH for 6 minutes, stirring after every minute. Serve hot, garnished with raisins, chopped almonds and cardamom powder.

Gajjar Ka Halwa (Carrot Pudding)

Serves : 6	English
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 3-
litre bowl and cook on HIGH for 45
minutes, stirring frequently. Add
ghee, sugar, raisins and cardamoms,
and mix well. Cook on MEDIUM-
HIGH for 30 minutes or till the milk
evaporates. Serve either hot or cold,
garnished with chopped almonds
and pistachios.

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 2-litre bowl and heat on HIGH for 2 minutes. Add green cardamoms and grated onions. Brown on HIGH for

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 MEDIUM-HIGH for 20 minutes or until tender. Serve hot, garnished with coriander leaves and garam masala.

Gajjar Ka Halwa

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IP3248_39V20KP_Eng_07_101022.indd 32

2010-10-22 13:51:20