Sukha mutton

Ingredients

500 gms mutton
4 Green chillies (slit and cut lenghtwise)
4 cloves
1 inch Dalchini
2 Big Elaichi
1 Bay leaf
1tsp Jeera
1tsp Haldi powder
1tsp Dhania powder
1 tbsp Ginger garlic paste
1 teaspoon Vinegar
1 large onion.
Oil for cooking
Salt to taste

Method

Marinate mutton with salt, vinegar and ginger garlic paste.  Keep aside for half an hour

Heat oil in a pressure cooker pan.

Add Tej Patta, jeera, cloves, dalchini, and badi elaichi, once the jeera crackles,
Add the Green chillies. Fry for a moment and add the finely chopped onion.
Saute the onion till pink.

Add the marinated mutton to the onion mixture, n roast till mutton changes its color.

Add Haldi, Dhania powders n roast till oil separates.

Add a little water, and pressure cook till 3 whistles.

Open the lid of the pressure cooker after all the steam has left,  check the mutton for doneness, n roast till any remaining water dries off.

Garnish with chopped coriander leaves.

Modak

MODAK

Ingredients

1 cup rice flour 1 cup water 1 teaspoon oil oil for greasing a pinch of salt

For the filling

1 cup grated jaggery (gur) 1 cup greated fresh coconut ½ teaspoon cardamom (elaichi) powder 1½ tablespoons ghee

Method

1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well. 2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. 3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes. 4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough. 5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter. 6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold. 7. Add a spoonful of the filling into the dough. 8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes. 9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.