MUTTON ROGAN JOSH

INGREDIENTS:
1.Boneless mutton and mutton shanks(nalli)-800gm
2.Mustard oil-1/2 cup
3.Green cardamoms-6
4.Fennel seeds(mouri)-11/2 tablespoon
5.Cloves-5
6.Sliced onions-4
7.Ginger-garlic paste-2 tablespoon
8.Salt to taste
9.Fennel powder-4 tablespoon
10.Green cardamom powder-4 tablespoon
11.Kashmiri red chilli powder-2 tablespoon
12.Whisked yogurt-1 cup
13.Roasted gram flour(besan)-1 tablespoon
14.Chopped fresh coriander leaves-2 tablespoon

METHOD:
Heat the oil in a deep non stick pan. Add to it the green cardamom, cinnamon sticks,fennel seeds,cloves and saute for 30 seconds.Then add onions,salt and saute till those turned into golden brown. Now add ginger garlic paste and again saute for 1 minute.
Now add the mutton pieces and saute till it becomes lightly browned.Then add to it 3 teaspoons of fennel powder,3 teaspoons of green cardamom powder, kashmiri red chilli powder, yogurt and saute till the oil separates.Now add two cups of water and mix well.Then transfer this into a pressure cooker and cook under pressure till pressure is released five times or for around 20 minutes. Now open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep pan.Boil the gravy once again and add the mutton pieces into the boiling gravy and mix well.Mix the roasted besanwith 4 tablespoon of water and add to the gravy and mix well.Add the remaining cardamom powder, coriander leaves and summer for 5 minutes. Add also the remaining fennel powder and mix well..
Transfer this into a serving bowl and garnish with chopped coriander leaves...
Mutton Rogan Josh is ready to serve....

STUFFED MUSHROOM TIKKA.....

INGREDIENTS:
1.Large button mushrooms-8
2.Wooden satay sticks-4

FOR COATING:
1.Grated processed cheese-1/4 cup
2.Hung yogurt-1/4 cup
3.Green cardamom powder-1/2 teaspoon
4.White pepper powder-1/4 teaspoon
5.Garam masala powder-1/4 teaspoon
6.Ginger paste-1/4 teaspoon
7.Garlic paste-1/4 teaspoon
8.Green chilli paste-1/2 teaspoon
9.Cornflour-1/2 tablespoon
10.Oil-1 teaspoon
11.1 large pinch of turmeric powder

FOR STUFFING:
1.Grated paneer-1/4 cup
2.Chopped fresh coriander leaves-1 tablespoon
3.Chopped green chilli-1 teaspoon
4.Salt to taste

METHOD:
Remove the stems of the mushrooms and blanch the tops in boiling water for 5 minutes.
For the coating,mash the cheese well in a flat plate.Add the hung yogurt and mix well.Add the green cardamom powder,white pepper powder,garam masala powder,ginger-garlic paste,green chilli paste and cornflour.Mix well
Now,in a small non stick pan heat little oil and add the turmeric powder.Take the pan off the heat.Then add this to the cheese mixture and mix well.
For the stuffing, mix together the paneer,coriander leaves, ginger paste,green chilli and salt.Mix well.
Fill the mushrooms with this stuffing. Place one mushroom over the other,open end facing each other and string them onto a satay stick or toothpick. Prepare the remaining mushrooms similarly. Now coat all the mushrooms with the cheese mixture and arrange them on a baking tray.
Now pre heat the oven or microwave to 200 -250 degree centigrade. Then bake these mushrooms in the preheated oven or microwave for 10-15 minutes.
Mushroom tikka is done.Serve hot with tamarind chutney or mint chutney.