PARTY PLATTER

 

In party platter we serve mutton korma,jeera rice,cherry tomato and cucumber raita,green chutney and salad

Prep Time : 45 mins
Cooking Time : 60 mins
Serve : 2

MUTTON KORMA

INGREDIENTS
Mutton pieces  - 500 gms
Sliced onion - 3
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Curd - 1/2 cup
Mace powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Cloves - 3 - 4
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch stick
Whole black pepper - 3 - 4
Clarified butter - 4 tbsp

METHOD
Dry roast the whole garam masala.
Heat clarified butter in a pan and deep fry the sliced onion,
Once cooled to blend the whole roasted garam masala and fried onion to make a paste.
Heat clarified butter in a pan.
Add ginger garlic paste,coriander powder,red chilly powder and turmeric powder and mix well.
Also add mutton pieces and curd and mix it well.
Transfer in the pressure cooker and cook for ten mins.
Add nutmeg powder,mace powder,red kashmiri mirch powder and salt and mix it well.
Serve hot with pulao and raita.

MINT PULAO

INGREDIENTS
Gobindbhog rice  -  1 cup
Finely sliced onion  -  1
Diced carrot   -  1/2 bowl
Hot spices/garam masala powder  -  1 tsp
Raisins  -  1 tbsp
Clarified butter  -  2 tbsp
Cloves  -  2 - 3
Green cardamom  - 2
Cinnamon  -  1 inch stick
Whole black pepper  - 2 - 3
Salt  -  to taste
Mint leaves  -  2 tbsp
Green chilly  -  2
Lemon juice  - 1 tsp
Ginger  -  1 inch stick
Curry leaves  -  8 - 10

METHOD
Soak the rice for 10 mins.
Grind the lemon juice,green chilly,mint leaves and ginger to make a paste.
Heat clarified butter in a pressure cooker.
Add sliced onion and stir fry till golden brown.
Add cardamom powder,cloves,whole black pepper and curry leaves.
Add carrot and mint,green chily and ginger paste and mix well.
Add hot spices and salt and cook in a simmer when oil leaves the pan.
Add rice ,raisins and one cup of water and close the lid.
After three whistles turn off the flame.
Serve hot.

CUCUMBER CHERRY TOMATO RAITA

INGREDIENTS
Hung curd  -  1 cup
Cherry tomatoes -  200 gms
Chopped cucumber -  1 cup
Sugar powder  -  1 tbsp
Salt  -  to taste
White pepper  -  1/4 tsp
Black salt - to taste

Chia seeds - 2 tbsp

METHOD
Take a large bowl whisk the hung curd.
Add white pepper,salt ,black salt and sugar powder and mix well.
Wash the  cherry tomatoes and cut in half and cut the cucumber.
Mix the cherry tomatoes and chopped cucumber into  the hung curd.

Add chia seeds.
Serve chilled.

GREEN CORIANDER CHUTNEY

INGREDIENTS
Lemon juice   -  1 tsp
Lashun or garlic  cloves  -   3 - 4
Green chilly   -     3 - 4
Fresh coriander leaves -  1 cup
Salt    -  to taste
Mustard oil   -   4 - 5 drops

METHOD
     Wash drain and clean coriander leaves, and green chilly
    Add coriander leaves,green chilly and garlic pods in the blender.
Add salt and lemon juice
     Blend all ingredients to a smooth consistency.
     Add oil and serve