Aam ras Ingredients: Mango Milk Sugar Ice Balai(optional) Beat the pieces of mango and the milk and sugar till it becomes ras(juice) Add some ice cubes. Sip it very refreshing.
Bhuna gosht (meat) Mutton 11/2 pao Onions 2 Tomatoes 2 Garlic paste 1 teaspoon Ginger paste 1 teaspoon Green chilly paste 1 teaspoon Salt and red chilly powder to taste dhania (coriander) powder ½ teaspoon Turmeric powder ½ teaspoon Oil Pan Method: Take pan. Heat oil and add sliced onions and fry uptil brown. Then add tomatoes and garlic ginger and green chilly paste and fry add masala do not let the masala burn if need be add little water. Then add mutton and Bhuno the more you Bhuno the tastier it will be. Then add water enough so that the mutton becomes tender and the water almost dries with coating of oil arising on top. Enjoy with naan
Mutton qorma ½ kg mutton 3 onions 3 tomatoes garlic paste 2 teaspoon Ginger paste 2 teaspoon Green chilly paste 2 teaspoon Salt and red chilly powder according to taste dhania (coriander) powder 1 teaspoon Turmeric powder 1 teaspoon Oil Method: Heat oil. Fry sliced onions uptil golden brown. Then add ginger, garlic and green chilly paste. Fry after which add salt, red chilly powder, dhania (coriander) powder and turmeric powder. Fry do not let it burn an aroma should arise. Then Bhuno the mutton then add water and let cook for a while uptil the mutton becomes semi tender and only a little water remains add cut pieces of tomato and Bhuno the mutton thoroughly the more you Bhuno the tastier it gets. Then add water and close the lid and let cook for a while uptil a coat of oil arises on the top. It is ready to be eaten.
Masala rice ½ kg rice 2 onions 2 tomatoes Salt and red chilly powder according to taste dhania (coriander) powder Turmeric powder Few seeds of peppercorn Oil Method: Heat oil. Fry sliced onions uptil golden brown. Add cut tomatoes and fry. Add masal and peppercorn. If you have 4 2 cups of rice then take double the amount of water that is 4 cups and bring to the boil till your rice is cooked and tender. Garnish with either black or white zeera. It is ready to be eaten.