Beliram Gosht

This is Chef Kunal Kapoor"s recipe from yellow table!
This is a delicious mutton dish cooked in slow fire without using water!
The cooked mutton has the flavour and  aroma of roasted and crushed whole coriander seeds and cumin seeds!
The dish does not have garam masala or any whole spices!

Ingredients
Mutton-1 kg,
Whole coriander seeds-3 tbsp,
Whole cumin seeds-1 tbsp,
Onion- 3- sliced,
Onion-3 sliced and then fried,
Ginger-1 inch-grated or 1 tbsp,
 Garlic-1 tbsp paste,
Red chilli pwd-1 tsp,
Turmeric pwd-1/2 tsp,
Black pepper pwd-1 tsp,
Coriander pwd-2 tsp,
Yogurt-200 gms or 1 bowl,
Green chilli-2 split,
Salt to taste,
Oil or ghee for frying onions,
Ghee or oil -2 tbsp-(use the oil or ghee left after frying the onions)

Note: you can marinate the mutton with all the above ingredients and put it in the fridge overnight and make it the next day.
Make sure to leave it for an hour for the marinated mutton to come to room temperature after taking it out from the fridge.


Method:
Roast the coriander seeds and cumin seeds for 3 minutes on high heat or till it starts to crackle and slight change in colour.

Take out in a plate to cool.

Grind it coarsely for few seconds in a grinder or pestle.

Keep aside in a bowl.

In the same kadhai heat 2 tbsp of ghee and 2 tbsp of oil for frying the sliced onions to light brown.

It will take 7 to 8 minutes to brown the onions.

Once the onions are brown, place the onions to one side and tilt the kadhai to drain out excess oil.

Let the brown onion cool in a plate.
Wash the mutton and leave it in a sieve for 15 minutes to drain out excess water.
Take a bowl and add mutton,beaten curd,ginger and garlic paste,slit green chilli,crushed roasted coriander and cumin seeds,coriander pwd,turmeric pwd,red chilli pwd,salt, sliced onions and 2 tbsp of oil or ghee.(use the oil or ghee of the fried onions)

Mix all and leave it to marinate for an hour at room temperature.

Heat a kadhai and place the marinated mutton on high heat.

Cover and let the mutton come to boil.

Mix and stir the mutton as it starts to boil.

Lower the heat and cover.

Let it cook on simmer over low heat for 40 minutes.

Stir again and put a heated tawa beneath the kadhai.

Let it cook for another  20  minutes covered.
Taste salt and check if the mutton is tender.

If done close gas and let it stay on the tawa for another 10 minutes.

Since this dish has a thick gravy,it goes very well with roti or paratha!

Shikampuri Kebab

This is a delicious kebab from the Royal kitchens of Hyderabad!

The kebab has a filling of hung yogurt, mint and onions!

Recipe of Chef Kunal Kapoor!


Ingredients:
Boneless meat-1/2 kg cut into small pieces,
Ginger -1 inch chopped into small pieces,
Garlic-1 small pod or 6 to 7 big pieces-chopped,
Bay leaves-2
Shah jeera or black cumin-1 tsp,
Cumin or jeera-1 tsp,
Black cardamom-2,
White cardamom-5,
Black pepper- 1 tsp,
Clove-3 to 4,
Whole red chilli-1 to 2 (according to your taste),
Green chilli-1,
Red chilli pwd-1/4 tsp,
Onions-2 chopped,
Yellow gram dal or chana dal-100 gms-soak in water for 2 hours,
Turmeric pwd or haldi pwd-1/2 tsp,
Coriander pwd-1 tsp,
Oil-2 tbsp,
Salt-3/4 tsp or according to taste-you can always adjust salt while grinding.
Water-1/4 cup.

Kebab filling-
Hung yogurt- 3 to 4 tbsp( Hang 1 cup of thick yogurt in a muslin cloth for 2 hours and you will get hung curd),
Fresh mint leaves-8 to 10,
Green chilli-1-deseeded and finely chopped)
Onion-1 small chopped into small pieces,
Salt -a pinch.

Method:I have boiled the meat in cooker to save time.
You can boil it in a pan.
If using a pan,add 1 cup of water to the meat.

Wash the boneless meat and leave it in a strainer for few minutes for the water to drain out.
Chop the meat into small pieces.
Take a bowl and put  meat and add bay leaves,cloves,black, white cardamom,white and black cumin,black pepper corn,whole red chilli,green chilli,chopped onions,ginger and chopped garlic,turmeric pwd,red chilli pwd,coriander pwd,salt,soaked gram or chana dal and oil.

Mix all and put in the cooker or pot in which you plan to cook the meat.

Add 1/4 cup of water if using a cooker or 1 cup if using a pan to boil the meat mixture,
Mix.

Cover and let it cook on high heat till the cooker gives out 1 whistle and then lower the heat for 20 minutes.

If using  a pan then let it cook in simmer until the meat is tender.
Keep checking so that it does not stick to the bottom.

Once the meat is tender,dry the water in the cooker.

Use a ladle to crush the cooked meat to a paste.

Leave it to cool.
The mixture will be gooey but as it cools it will become more firm.
Discard the bay leaves, big cardamom and cloves.
Grind the mixture in a mixie to a smooth texture.

Use small quantity while grinding the meat mixture as large quantity will be difficult to grind.
Once grinded,mix the whole mixture by hand and evenly divide it into 10 balls.

Filling-  Take 3 to 4 tbsp of hung curd in a bowl and smooth it with a spoon.
Tear the mint leaves into small pieces and mix it with hung curd.
Add chopped onions and a pinch of salt.
Slit green chilli and deseed it.

Chop finely and mix it with yogurt mixture.


Make round balls.
 Take one ball and then make a well in the center by cupping it in your hand.

 Fill 1 tsp of mixed yogurt mixture and close it from the top.
Give it a shape by slightly patting it.
Place it horizontally on the cutting board and roll it to give the edges its shape.
Place the filled kebab in the fridge for 10 minutes to firm up.
 Heat 2 tbsp of oil in a flat pan and shallow fry both sides on medium heat.

Serve with hung yogurt and topped with fresh mint leaves.

Makes 10 Shikampuri kebabs!

Dak bunglow chicken

This is a Bengali dish made by the chefs during the colonial times using potatoes and boiled eggs
in a chicken or mutton curry.
 
I have adjusted the ingredients according to our taste.

Ingredients:
Chicken -1 kg-cut into 16 pieces,
 Boiled egg-2,
Boiled potatoes-3 or 4,
Onions-4 or 5 sliced and 1 chopped and  grinded-(you can use less)
Yogurt -1 cup-beaten- 200 gms in weight,
Ginger paste-1 tbsp,
Garlic paste-1 tbsp,
Coriander powder-2 tbsp,
Turmeric pwd-1 tsp,
Degi red chilli pwd-1 tsp-use according to your taste,
Whole spices-
Bay leaf-2,
Clove-5,
Cinnamon stick-2,
 Big cardamom-2,
Small cardamom-5,
Peeper corn-1 tsp or 10,
Mace or javitri pwd-a pinch,
Nutmeg powder-a pinch,
Garam masala pwd- 1/4 tsp,
Salt to taste,
Mustard oil-6 tbsp,
Water -2 and 1/4 cup.

Method-
 
Wash the chicken and put on a strainer to drain out the excess water.
Take a bowl and put the chicken in it.
Chop 1 onion and grind it coarsely in a grinder for a few second.

Take out 2 tbsp of yogurt from 1 cup of yogurt and leave it aside in a bowl.
Beat the rest of the yogurt and pour over the chicken.

Add  the paste of one onion,2 tbsp of coriander pwd,1 tsp of turmeric pwd, 1 tsp of red chilli pwd, 1 tsp of salt and 2 tbsp of mustard oil.

Mix and let it marinate for 1/2 hour or more.
Boil the eggs and potatoes. 

Once the potatoes and eggs are boiled,peel and cut the potatoes into quarters.
Sprinkle a pinch of salt and 1/4 tsp of turmeric on the quartered potatoes.

Slice the four onions and divide into half.

(Two onions will be fried and ground with 2 tbsp of yogurt to form a coarse paste and kept aside in a bowl to be used in the latter part of cooking.
The other 2 sliced onions will be fried during the initial cooking)

Heat 4 tbsp of mustard oil in a nonstick kadhai or deep pan.

Once the oil is hot and fumes start to come out,lower the heat and add  2 sliced onions.

Raise the heat to medium high and fry the onions till they are caramelized or brown.

 Place the fried onion to one side of the kadhai and then tilt the kadhai to one side for the excess oil to come out to the opposite side.

Remove the fried onions to a bowl.

Once the onions are slightly cool,grind it in a grinder with 2 tbsp of yogurt to get a coarse paste(few second).

Keep aside in a bowl.

In the remaining oil fry the boiled potatoes in medium high heat to a get light crust on the potatoes.

Remove the potatoes in a bowl.
Stir fry the boiled egg for a few second.

Remove and place them with the potatoes.

Cooking the chicken:
Add 1 tbsp of ghee in the remaining oil in the hot  kadhai.

Add the whole spices and let it change colour.

As the spices change colour,add the rest of the chopped onions(2 sliced onions).

Stir fry the onions to brown in medium high heat.

Once the onions are fried,lower the heat and add the marinated chicken.

Raise the heat to high and stir fry the chicken till oil leaves side and you get a few brown spots on 
the chicken.

Lower the heat and add the fried ground onions and 1/4 cup of water.(clean the bowl with 1/4 of water in which the chicken was marinated)

Raise the heat to medium high and fry for another few minutes for onions paste to evenly coat the chicken.

Add 2 cups of warm water and let it come to boil.

Adjust salt.

As the gravy starts to boil,lower the heat and put a lid on.

 Let the chicken cook for 20 minutes or till they are nearly done.

Once the chicken is tender,add the potatoes,a pinch of mace pwd,a pinch of nutmeg pwd and 1/4 tsp of garam masala pwd.

Mix and cover.

Let it simmer for another 10 minutes in low heat.
Close gas and place the boiled eggs in the gravy.

Let it stay for another 10 minutes in the kadhai.

Slice the egg into half while serving the Dak bunglow chicken in a dish.

This chicken has a thick gravy.
Enjoy with rice,roti or paratha.