Mutton Pulav

Ingredients:

Lamb/Mutton:-1/2 lb
Basmati rice:-1 cup
Onions julienned:-1 cup
Ginger garlic paste:-2 tbsp
Curd:-1 tbsp
Ghee:-3 tbsp
Coriander powder:-1 tbsp
Garam masala:-1 tsp
salt n chilli powder:- as per taste
Turmeric powder:-1 tsp
Shaajeera:-1 ts
Lemon juice:-1 tbsp
Mint leaves chopped:-1/4 cup
Green chillies slit:-4
METHOD:-

• Marinate lamb with a mixture of 1 tbsp gg paste,salt,turmeric powder,lemon juice,chilli powder,half coriander powder,curd.Marinate for atleast 1 hr or prefarably overnight.
• Pressure cook lamb for 3 whistles or half cooked.
• Heat ghee in a kadai and add shajeera and add onions and fry till brown.
• Add gg paste and fry a while.
• Reserve the liquid from cooked lamb and add lamb to kadai and fry.
• Add chopped mint and coriander powder,garam masala.
• Add rice and mix well and fry everything.
• Measure the lamb liquid and add water if needed to make 2 cups of liquid.
• Add it to rice and transfer to rice cooker and cook till done.
• Serve hot with lemon wedges and onion rings.

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Instant mini pizza

Ingredients:

Burger buns:-3
Onion julienned :-3 tbsp
Bell Peppers(any color) julienned:-3 tbsp
Zuchini(cut into thin strips) :-3 tbsp
Mozerella Cheese grated :-as needed
Jalepenos:-3 tbsps
Garlic powder:-1/2 tsp
Oregano dried:-1/2 tsp
Tomato sauce:-2 tbsp
METHOD:

• Toast the burget buns either in oven or in toaster to get a crunchy crust.
• Spread the sauce on buns and arrange the veggis as per taste.
• Spread the grated cheese and sprinkle garlic powder and oregano leaves on top.
• Bake at 375F till the cheese melts and forms a golden layer on top.
• Let it stand for 5 min and serve.

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Rasgulla

Ingredients:

whole Milk:-2 cups

Lemon juice:-1 tbsp

Sugar:-1/2 cup

Water:-1 cup

METHOD:

• Boil milk in a kadai and once it comes to a boil add lemon juice little by little.
• keep stirring and add all lemon juice and let the milk curdle.
• Boil till the milk solid seperates and strain it into a clean cheese cloth.
• Squeeze out excess water from paneer and place it under a heavy load to remove excess water from it.
• Take paneer into a clean bowl and knead well into a smooth dough.
• Make small roundals and set aside.
• Combine suagr and water and bring to a boil.
• Add the paneer balls and close lid and let it cook for 10 min.
• Balls expand almost double in size.So make sure the kadai is big enough.
• Serve warm or chilled.

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