Recipe of Mutton Do-Pianga

 Ingredients:

·       Boneless Mutton – 1kg

·       Garlic – 8-10 cloves

·       Chopped onion – 450g

·       Ginger Paste – 2tbsp,

·       Onion paste - 4 tbsp

·       Chilli powder – 1tbsp

·       Turmeric powder – ½ tbsp

·       Garam masala – 4 pieces each(green cardamom and cloves)

·       Cinnamon – 2 inch

·       Jaifal (Nutmeg) powder  – ¼ tbsp

·       Javitri (Mace) powder – ¼ tbsp

·       Curd – 150g

·       Sugar to taste

·       Ghee

·       Oil

·       Salt to taste

Method:

Take a bowl and mix ginger paste, salt, turmeric and chilli powder with the curd and mix it well. Next put the mutton pieces in it. Marinate carefully and keep it for one hour in room temperature. Heat a wok with ghee in it. Now fry half of the chopped onion till it becomes golden brown and keep aside. Now take another wok and heat oil and rest of ghee, saute the bay-leaf and whole garam masala. Add garlic paste, rest of the chopped and paste onion. Fry for few seconds. Sense the aroma to come out from the spices and add the marinated mutton. Stir it for 8 to 10 minutes and pour some water for boiling and cover it. Cook till the mutton is fully boiled and become soft. Watch over the mutton, when the excess water is soaked; add jaifal and javitri powder over it. Your Mutton-do-Pianga is ready to serve. Serve it with hot boiled rice or roti.

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Recipe of Garlic chicken

Ingredients:

1.     Boneless chicken: 300grms

2.    Chopped garlic: 15 cloves

3.    Lime juice: 2 tbs

4.    Black peeper powder- 1 tbs

5.    Onion- 2 pics chopped in square pieces

6.    Spring onion- ¼ th cup chopped.

7.    Cornflower- 4 tbs

8.    Water- 2 cups

9.    Chilli flakes- ½ tbs

10. Food colour- 1 tbs

11.  Tomato ketchup- 2 tbs

12. Salt- to taste

Method:

1.    Wash and slice boneless chicken to bite sized pieces.

2.     Chop onions to fine dices.

3.     Peel and chop garlic to small pieces.

4.     Also slice spring onion greens to small pieces.

5.     Mix corn flour in ½ cup of water and keep ready.

6.     Heat oil in a pan.

7.     When the oil is real hot, add the finely chopped garlic.

8.     Sauté it in low flame, until the raw flavor disappears & it browns slightly. ( make sure while sautéing it, the garlic doesn’t get burnt, coz garlic is the prime ingredient of this recipe . The perfect taste lies in sautéing it to golden )

9.     Add diced onion, salt and fry for 2 to 4 mins in low medium flame.

10.  Add the chicken pieces and combine well.

11.  Toss the pan in high flame for a minute.

12.  Now add tomato ketchup, red chilly flakes, food color (optional) and mix well.

13.  Add 1 cup of water and stir .

14.  Cover and cook till chicken is tender, in low medium flame.

15.  stir once in a while and cook completely. We can check if chicken is cooked perfect, by inserting a fork to it. Once the chicken is done, add the corn flour paste.

16.  This helps to bind the gravy and gives a nice glossy look to the curry.

17.  Allow to cook for a miunute or until the sauce starts to thicken, with stirring continuously.

18.  Turn off flame and sprinkle freshly sliced spring onion greens.

19.  Chicken Garlic is ready.

20.  Transfer it to serving plate & enjoy the  hot  &  spicy  Garlic  Chicken  with roti,  chapathi or  naan.

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