KALIA RAZALA

Ingredients: Mutton 450 gmns (2 “ pieces) Without bones. Ghee 225 gmns. Green chillies 100 gmns. (chopped) Onions 225 gmns.  (finely chopped) Curd 200 gmns (beaten) Coriander leaves 80 gmns (chopped) Ginger 30 gms paste. Garlic 12 gmns (paste) Salt to taste. Cumin seeds 6 gmns (broiled and powdered).

Method: Melt ghee in a pan, add meat and all the ingredients in it and mix, no water to be added. Close the pan with tight lid and seal the edges of the pan with floor dough. Cook on medium fire till meat is cooked stir anf serve hot with rice.

KALIA  AMBA

Ingredients: (Mangoes)  Lean meat 450 gmns. Ghee 100 gmns. Onions 130 gmns ( thinly sliced ) Salt to taste. Coriander pwd 250 gmns. Ginger paste 20 gmns. Garam Masala pwd. 4 gmns. Raw mangoes 400 gmns ( Peeled and cut 1 “ thick slices. ) Prick with fork. Mace pwd. 3 gmns

Method: Heat ghee in a pan fry the onions to a golden brown colour,Add water as much water as the meat  requires to  become tender. When meat is tender add garam masala powder. Boil them in water till half cooked and remove the water. In  a another pan put sugar and dilute it with 2 tblspns of water. Cook on a low fire and prepare two string consistency. Add mangoe pieces on top of the meat. Add one cup of hot water. Put on dum till ghee films on surface of the gravy. Serve hot with boiled rice. 

DAL PANCHRATAN 

Ingredients: Toor dal 50 gmns. Lal masur dal 50 gmns. Lal  Masur 50 gmns. Chana dal 50 gmns. Dhulivi moong dal 50 gmns. Urd dal 50 gmns. Ghee 100 gmns. Onions 50 gmns paste. Garlic 30 gmns. G Chillies 5 gmns ( chopped ) Cumin seeds 5 gmns ( powder) Garam Masala 4 gmns. Lime juice 15 gmns. Coriander leaves 1  tblspn ( chopped ) 

Method: Heat ghee, fry sliced onions golden brown. Add salt, red chillies. Coriander pwd, turmeric, onions, garlic and ginger. Fry till masala is brown and ghee separates. Add  water, and when it boils add washed chana dal, urd dal, cover and cook. After 5 mins. Add  all the lentils, green chillies and cumin seeds. Cover and cook till done. When  cooked it should  be of a thick consistency, then the usual dal consistency. Add garam masala, lime juice and garnish with coriander leaves, stir and serve hot.

GUR  AMBA

Ingredients: Raw mangoes 500 gmns ( peeled and cut into halves ). Ghee for frying, Semolina 60 gmns. Sugar or gur 370 gmns. Milk 700 ml. Salt 5 gmns. Kewra or Rose water a little.

Method: Peel and  pick the mango pieces, wash and wipe the pieces. Heat ghee and fry mango oieces to a light golden colour. Keep aside. Heat the ghee add semolina, stir fry on slow fire, till golden brown. Mix sugar and milk. Simmer on fire till sugar is dissolved. Add semolina and stir well.ied mangoes along with ghee in which, they were fried. Cook on low fire, stirring regularly till the mixture is of a very thick consistency. Add kewra water and stir. Cool before serving.