KAsTUrI MACHCHI
Ingredients
Rohu fish, Sliced/cut in chunks
500 gm
Salt and turmeric
To marinate
Groundnut oil or ghee
7-8 tbs.
Onion (large)
5 nos.
Ginger
100 gm
Garlic
10 cloves
Curd
1 cup
Salt
To taste
Sugar
1 tbs.
Tomato ketchup
1/4 cup
Chilli sauce
1 tsp.
Bay leaves
4 nos.
Green cardamom
10 nos., pounded
Cinnamon
1 stick, pounded
Settings
Cooking Time
30 minutes
Temperature 180ºC
Shelf placement
Centre
Heater select
Both
Method
Smear each piece of fish with a little salt and turmeric. Heat oil in pan and fry lightly. Keep aside for the moment. Put onion, ginger and
garlic into the grinder. Puree and then pour into a fine strainer or clean muslin cloth. Squeeze the juice out and discard the residue. Heat
the remaining oil or ghee in pan. Temper with bay leaves, pounded cardamom and cinnamon. Add curd and juice of onion, etc., stir, fry
2 minutes. Pour the curd mixture, tomato ketchup, chilli sauce and sugar into baking dish with well fitting lid or foil. Lay fish pieces in it.
Bake for 30 minutes and serve immediately.
sHAHJAHANI PULAO
Ingredients
Bones from mutton
70 gms
Chopped onion
1 no.
Pepper corns
16 nos.
Salt
1 1/2 tsp.
Cloves
8 nos.
Cinnamon
1/2 pc.
Water
3 cups.
FOr GArNIsH
Ghee
9 tbs
Sultanas
2 tbs
Almonds
12 nos.
Cashew nuts
18-20 nos.
Finely sliced onion
2 (medium) nos.
Shredded green chillies
2-3 no.
Finely chopped coriander
1 tbs
FOr THe PULAO
Finely chopped onion
2 (medium) nos.
Lean mutton
500 gms.
Salt
1/2 tsp
Red chilli powder
1/2 tsp
Ginger
11/2 pc
Garlic
3-4 cloves
Rice (washed and soaked)
2 cups
Strained curd
1/2 cup +cream 1/2 cup +
salt 1/4 tsp mixed together
Red chilli powder
To taste
Garam masala
1 tsp
Black cumin seeds
1 tsp
Setting
Cooking time
15 min.
Temperature 150ºC
Shelf placement
Centre
Heater select
Both
NON-VEGETARIAN
13
