English
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Code/Food
Serving Size
Ingredients
0-4
Mutton Mirchi
800-900 g
Boneless Mutton - 600 g, Cashewnuts - ½ cup, Green chillies
- 2-3, Fresh coriander leaves - 1 few springs, Yogurt - 1 cup,
Ginger-garlic paste - 2 tsps., Red chilli powder - 1 tsp.,
Coriander powder - 2 tsp., Salt to taste, Oil - 2 tbsp., Bay
leaf - 1, Cloves - 4-5, Green cardamoms - 4-5, Garam masala
powder - 1 tsp., White pepper powder - ¼ tsp., Fresh cream -
⅓ cup
Instructions
Make a paste of green chili, coriander and spring onion. In microwave safe
glass bowl add oil, boneless mutton, green paste, ½ cup of water and cook.
When beep, add all other ingredients and press strat.
0-5
Butter Keema
700-800 g
Keema - 500 g, Lemon juice - 1 tsp., Kashmiri red chilli
powder - 1 tsp., Salt to taste
For marination : Yogurt - 1 cup, Salt to taste, Ginger paste -
2 tbsp., Garlic paste - 2 tbsp., Lemon juice - 2 tbsp., Garam
masala powder - 1 tsp., Mustard oil - 2 tbsp.
For gravy : Green chilies - 2, Dried fenugreek leaves -
½ tsp., Butter - 2-3 tbsp., Bay leaves - 2, Pepper corns - 10,
Cinnamon - 2” stick, Green cardomums - 5 cloves, Ginger
paste - 1 tsp., Garlic paste - 1 tbsp., Tomato puree - 2 cups,
Red chili powder - 1 tbsp., Garam masala powder - ½ tsp., Salt
to taste, Honey - 2 tbsp., Fresh cream - ½ cup
Instructions
Marinate kheema with all marination ingredients and take it in refrigerator
for 1 hr. In microwave safe glass bowl add marinated kheema, gravy
mixture, red chili powder, salt and cook. When beep, add lemon juice, ¼ cup
of water, mix it well and press start. Serve hot.
0-6
Mutton &
Mushroom in
Hot Tomato
Sauce
700-750 g
Boneless Mutton - 500 g, Chopped mushrooms - 10-12,
Chopped spring onions - 3-4, Chopped garlic - 5 cloves, Red
chili (crushed) - 1 tbsp., Pepper corns - 5-6, Chopped tomato
- 1 large size, Butter - 2 tbsp., Salt to taste, Tomato - ¾ cup,
Honey - 2 tsp., Dried oregano - ¼ tsp.
Instructions
In microwave safe add butter, mutton, 1 cup of water and cook. When beep,
add all other ingredients and press start. Serve hot.
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2015-04-30 �� 2:20:56