Papri Chat

Ingredients

Paapri 

• 1 cup water chestnut flour
• 1 tbsp potatoes, boiled, peeled and mashed very smooth
• 1 tbsp ghee
• 1 tsp rock salt
• cold water to mix
• ghee / oil for deep frying

Sonth ki chutney 

• 1 cup tamarind
• 3 tbsp gur (jaggery)
• 1 tsp sendha namak (rock salt)
• 1 tsp black rock salt
• 1 tsp sonth or powdered dry ginger
• ¼ tsp black pepper
• ¼ tsp chilli powder
• 1 tsp chaat masala

Chaat masala 

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1tbsp thymol seeds
• 3 tsp black rock salt
• ¾ tsp powdered black peppercorns
• 1 tbsp amchoor powder

Paapri chaat 

• 8 paapries
• ½ cup yogurt, beaten smooth
• sonth ki chutney
• chaat masala, to taste
• chilli powder, to taste

Directions 

Paapri 

1. Mix potato, ghee, and salt into the atta, and rub well.
2. Add enough water and knead into a stiff dough.
3. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
4. Fry the paapris, till a golden colour on both the sides.
5. Drain on absorbent paper before storing in an airtight container.

Sonth ki chutney 

1. Soak the tamarind and extract its pulp.
2. Now mix all the ingredients and cook till slightly thick.

Chaat masala 

1. Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
2. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

Paapri chaat 

1. Dip paapries in yogurt and arrange on a plate.
2. Top it with sonth ki chutney, chaat masala, chilli powder.
3. Garnish with fresh coriander and serve.

Potato Boats

Ingredients

• Bacon, thick sliced 36 oz
• cranberries, dried 6 oz
• water 16 fl oz
• mozzarella Cheese, shredded 30 oz
• Bleu Cheese, crumbled 30 oz
• Simplot Classic Skin-on Potato Boats 96 oz
• chives, fresh, chopped for garnish
• Ranch Dressing, prepared 72 fl oz 

Place the Bacon in a single layer on a parchment paper lined sheet pan. Cook Bacon for 12-15 minutes in a preheated 375 °F oven. Drain grease and crumble the Bacon, reserve. Place dried cranberries in a small saute pan with water and simmer until almost all the liquid is absorbed. In a bowl, toss the mozzarella with the blue Cheese until well blended. Fry the Simplot Classic Skin-on Potato Boats in a fryer at 350 °F for 5 1/2 minutes, drain. For each serving, place 4 prepared Sim plot Classic Skin-on Potato Boats on a sheet pan and stop with 2 oz of Cheese blend, 1/2 oz of Bacon, 1/2 oz of cranberries, and top with 1/2 oz Cheese. Place the pan under a salamander or in a hot oven until the Cheese melts. Sprinkle with chopped chives. Transfer to a serving plate along with 3 oz of Ranch Dressing

Balti Gosht Mutton With Uniq

Ingredients 

balti gosht recipe

	1 kilogram mutton cut into 11\2 inch pieces 1 teaspoon black pepper 1 inch cinnamon stick       2-3 - black cardamoms 2 - bay leaves 1 large onion, thickly sliced 1\2 kilogram tomatoes, chopped 6-7 - green chillies 2 tablespoons ginger, finely chopped 2 tablespoon garlic paste 1 teaspoon red chili powder 1 teaspoon salt 1\2 cup oil

How to Cook:
1. Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the mutton tender.
2. Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft.
3. Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
4. Garnish with coriander leaves, diagonally cut green chilies and thin Julienne's ginger.
5. Serve hot with Nan or Chapati.
Variations: chicken can be used instead of mutton.
Try our Mutton Karahi

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 45 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi

Chicken Shashlik

ngredients

- 500 g boneless chicken breast
- 2 capsicum
- 2 medium onions
- 2 medium tomatoes
- 1\4 cups lemon juice
- 1\2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. Soya sauce
- 1 tbsp. hot sauce
- oil for deep frying

1. Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well, cover and leave to marinate for 2-3 hour.
2. Cut the onion, capsicum, and tomatoes into small cubes.
3. Thread, chicken and vegetables closely on bamboo skewers.
4. Heat oil in a large frying pan or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
5. Garnish with lemon wedges and mint leaves.
6. Serve with plain rice.

Mutton Badami Qorma

Ingre

1.     -5 T vegetable oil
-2 cinnamon sticks
-6 garlic cloves
-1 T cardamom seeds
-1 large onion chopped
-2 garlic cloves ,crushed
-1 1/2 inch fresh ginger, peeled and chopped
-1 1/2 lb lean lamb, cubed
-1 1/4 cup yogurt (plain)
-1 tsp saffron threads, soaked in 2 T boiling water
-1/2 tsp chili pwd
-1/2 cup ground almonds
-1 tsp salt
-1 1/2 cup coconut milk
-2 dried red challis

2.     1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
2. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
4. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
6. Transfer to a warmed dish and serve at once.

Kat-a-Kat Stir fried brain, kidney, heart and lamb chop

Ingredients 

- 4 lambs kidneys
- 2 lambs hearts
- 2 lambs brains
- 4 lambs chops
- (1) 1 tsp. garlic paste
- (2) 1 tsp. ginger paste
- (3) 1 tsp. chili powder
- (4) 1 tsp. whole red chili crushed
- (5) 1 tsp. coriander crushed
- (6) 1 tsp. cumin seeds
- (7) 1 tbsp. dried fenugreek leaves
- (8) 1\4 tsp. ground mace ( javetri )
- (9) 1 tsp. ground  turmeric
- (10) 1\2  tsp. ground cinnamon
- (11) 1\2 tsp. aniseed 
- 1 tsp.salt
- 1\2 cup oil
- 1" fresh ginger cut into thin stripes
- 2-3 tbsp. fresh coriander leaves
- 2 green chilies
- 1 tbsp. lemon juice

Remove excess fat from the meat. Wash and pat dry. Cut the kidney and heart into small pieces. Leave the lamb chops whole.
2. Boil 2 cups of water with 1\2 tsp. of turmeric. Add the brains and boil for two minutes. Discard the water roughly chop the brain and put it aside. 
3. Put the kidney, heart and chops in a sauce pan. Add garlic ginger paste, chili powder, crushed chilies, crushed coriander, cumin seeds, fenugreek leaves, mace, turmeric, cinnamon, aniseed and salt. Cook for 5-10 minutes. No need to add water as the meat will release its own water.
4.Heat oil in shallow, heavy frying pan or a griddle or tawa and add onions and stir fry for few minutes then add tomatoes brains and kidney mixture. Stir fry for about 5 minutes on high heat. There are special knives that are used to stir fry kat-a-kat but you can use any spoon that has sharp edges. While stirring also chop the meat. Once you feel that chops are tender and can be easily cut into small pieces add brains, chopped coriander leaves, ginger stripes and chopped green chilies. Stir fry for about 8 more minutes. Just before taking of from the heat add lemon juice.