chefz kitchen

Ingredients: ·        Mutton nalli – 2pc ·        Mutton keema – 100 gm ·        Basmati rice – 200gm ·        Curd – 200gm ·        Ghee – 100 gm ·        Green chilli paste – 1tsp ·        Ginger garlic paste – 2tsp ·        Fried brown onions – 100gm ·        Lemon juice – 1 lemon ·        Chilli powder- 1tsp ·        Cumin powder – ½ tsp ·        Coriander powder – ½ tsp ·        Turmeric – ¼ tsp ·        Tasting salt (aginamoto) – ½ tsp (optional) ·        Salt – to taste ·        Garam masala – ½ tsp ·        Clove – 5gm ·        Cinnamon – 5gm ·        Cardamom – 5gm ·        Shajeera – 15gm ·        Bay leaf – 2pc ·        Star anise – 5 gm ·        Stone flower (dagad fool) – 5gm ·        Javitri – 5 gm ·        Cashew nut – 20gm ·        Oil – 200ml ·        Mint leaf – 20gm ·        Coriander leaf – 20gm ·        Saffron food colour – pinch (optional) Procedure: Step 1: ·        Marinade

Ingredients: ·        Milk – 1 ½ltr   (Cow milk/ Buffalo toned milk) ·        Sugar – 600gms ·        Cornflour – 10gms (optional) ·        Almond – 50gm ·        Pista – 50gm ·        Green cardamom powder – 5gms ·        Saffron – 3-5gm ·        Vinegar/lemon juice – 2tsp ·        Ice cube / cold water ·        Saffron food colour – pinch (optional) Procedure: Step 1: ·        Boil 1ltr milk on a low flame and add vinegar or lemon juice to curdle the milk. ·        Immediately add cold water into it and strain it into muslin cloth. ·        With room temperature water wash the curdled milk (channa) to remove lemon or vinegar flavour. ·        Knead the channa and make it soft. ·        Make small roundels and press gently in between hands. (it should look like aloo tikka shape) Step 2: ·        Take a sauce pot add 1ltr of water, sugar (400gms), boil it on a medium flame. ·        Wait until sugar dissolve at this point