Ingredients

3-4 medium sized boiled potatoes
1 tbsp chopped green chillies
1 tbsp chopped ginger

2 tbsp chopped coriander leaves

100 gm spinach

3/4 cup boiled green peas
1 tsp chat masala
2 tbsp corn flour

salt to taste
oil as required

Method

1. Blanch the spinach leaves in plenty of salted warm water and chop finely. Squeeze out the excess water.
2. Mix the grated potatoes, spinach and peas together.
3. Add the chopped green chillies, coriander leaves, ginger, chat masala, salt and cornflour.
4. Divide the mixture into 25 equal portions.
5. Make each portion into a ball and press it between the palms to give it a tikki-like shape.
6. Heat oil in a pan and deep fry the tikkis for 4 minutes.

7. Serve hot.

Ingredients

500 gm mutton with bone

4 medium sized onion paste
3 tbsp ginger garlic paste
2 tbsp Kashmiri red chilli powder
1/2 tbsp turmeric powder
1 cup raw papaya juice
4 cloves
4 cardamom
4 bay leaves

1/2 inch cinnamon stick
1/2 tbsp shahi jeera
2 tbsp sattu
2 tbsp ghee

25 ml oil

salt to taste

Method

1. Wash the mutton pieces and keep them aside.
2. Take the cloves, cardamom, cinnamon and shahi jeera in a grinder and grind into fine garam masala powder.
3. Heat oil in a pan and add the bay leaves, onion and ginger garlic paste. Saute for 3-4 minutes.

4. Now add red chilli powder and turmeric powder and saute.
5. Add the mutton pieces and stir fry until golden brown in colour.
6. Add the papaya juice, salt and mix well. Cover and cook for 30 minutes.

7. Then add the garam masala powder and sattu and saute for a minute.
8. Pour some water, cover and simmer on low flame for 40 minutes.
9. After 40 minutes, pour ghee on top and mix well.

10. Serve hot with biryani.

Ingredients

1 kg meat
1 big sized onion
1 inch ginger
2 tbsp chopped coriander leaves
2 green chillies
3 tbsp ghee
3 tbsp garlic paste
1 tbsp tomato puree
For the paste
1 tbsp sesame seeds
1 tbsp mustard seeds
1 bay leaf
2 tbsp poppy seeds
2 " piece cinnamon
3-4 dried red chillies
4 cloves
10 black pepper
2 brown cardamom

Method

1. Trim off excess fat from the meat and cut into small cubes.
2. Marinate the meat with the spice paste (mix all ingredients for the paste) and leave for 6 hours in the refrigerator.
3. Melt the ghee over a low flame.
4. Add the onions and ginger and stir fry until the onions are soft.
5. Add the garlic paste and fry for another 2-3 minutes.
6. Now add the meat and cook until all sides of the meat are brown.
7. Pour some water, cover and leave it to simmer until the meat is tender.
8. Add the tomato puree, green chillies and coriander leaves and cook for 2-3 minutes.
9. Serve hot.