Tar Kalia

"Tar "means rich .Ideal for festive occasions as this lamb dish is cooked with almonds,pistachios,coconut and dry milk.But I have excluded coconut and dry milk.

Ingredients :

Lamb meat - 750 gms,

Ghee- 2 tbsp plus 1 tbsp of vegetable oil,

Onions - 4 medium size - 300 gms- thinely sliced,

Ginger shredded - 2tsp,

Red chilli pwd - 1 and 1/4 tsp- ( you can add more ),

Corriander pwd - 6 tsp,

Cumin pwd - 2tsp,

Curd - 250 gms - beaten,

Almonds - 10 soaked in water,

Pistachios- 10 soaked in water,

Poppy seeds - 6 tsp - soaked in water,

Coconut - 4 tsp paste ( optional ),

Khoa or dry milk - 25 gms,

Garam masala pwd - 1tsp,

A pinch of saffron diluted in water ( optional ),

Lime juice - 1/4 tsp ( optional ).

Method :

Heat a pan and add ghee and oil.

As oil heats up add the finely chopped onions and fry in high heat till the onions are golden brown.

Take out and keep aside.

Soak almonds, pistachios and poppy seeds in a small bowl for  1 hour.

Discard the skin and make a paste with the soaked water.

Take a bowl and marinate the meat pieces with beaten curd,corriander pwd,cumin pwd ,chilli pwd, ginger and salt for an hour in the fridge.

In the same pan in which the onions were fried add the marinated lamb pieces.

Cook on high heat for 15 minutes or till the curd mixture dries out and the meat pieces are lightly browned.

Add the almond paste and fry for one minute.

Add the onion paste.

Mix and then add 2 and 1/2 cup of warm water .

Lower the flame when the water starts to boil.

Cover and cook for 45 minutes or till the meat is tender.( give a stir after 30 minutes so that the almond paste does not stick to the bottom of the pan)

When meat is tender add saffron water and garam masala pwd.( check salt )

Close the gas and leave it for 5 minutes.

Enjoy with rice or roti.

This dish has a thick gravy.

Dinner Rolls

Ingredients:
Whole milk - 1 cup or 250 ml ,
Sugar - 1/4 cup plus 2 tsp to feed the yeast,
Unsalted butter - 2 and 3/4 tbsp( if using salted butter use a pinch of salt ),
Salt - 1tsp,
Fast action dried yeast - 1packet,
Warm water - 1/3 cup,
All purpose flour - 4 cups ( measuring cups )
Egg - 2 ( optional )

Method :
I have made the dough using my electric mixer .If you have a dough mixer then use that.

In a saucepan over medium heat ,mix together 1 cup of milk, 1/4 cup sugar, butter and salt ,until butter and sugar melts.
Remove from heat and let it cool to luke warm.

Dissolve the yeast in 1/3 cup of warm water with 2 tsp of sugar .Leave it to foam for 5 to 10 minutes depending on your yeast. 

Mix with a spoon so that sugar dissolves.
In a large bowl combine 2 cups of flour and luke warm milk butter and sugar mixture.

Beat on low speed for 30 seconds,scraping sides of the bowl.

Run the mixer till everything is mixed well together.

Add the yeast and beat on high for 3 minutes .

Add 2 beaten eggs and the rest of 2 cups of flour.

The dough will be very soft and sticky.

Dust your fingers with flour and transfer the dough on to a greased bowl.
Cover  with a towel and keep in the oven for 1 hour and 20 minutes to let the dough double in size.

Spray or butter a 9 x 13 inch baking pan.
After the dough has risen,make few punches.

Spread some flour on your counter and transfer the dough on it .
Pat and roll the dough and make a log and then pinch the ends.Keeping the seam side down make one inch thick rectangle.

Cut the rectangle into 12 equal pieces.

Take each piece, pulling the ends together,giving the dough a round shape.Pinch the ends.
Keeping the seam side down on the counter, roll the ball in circular motion cupping with your 
palm.
This motion will give the dough a round and smooth shape.

Keep the rolled balls in the greased tray, leaving some space in between.

Dust your hands while doing this process.
Arrange all the balls and cover  with a towel or cloth for 30 minutes.

After 15 minutes pre-heat  oven  to 190 C or 375 F.
When the rolls have rested for 30 minutes ,brush the rolls with egg wash.

Transfer the rolls to the pre heated oven and bake for 18 minutes or until golden brown.
When removed from oven,brush the top with butter.

Cover the tray with a towel for 5 minutes.( keeps the roll moist )

Spread a cloth over a wire rack and turn the tray upside to remove the rolls from the tray.

Cover the rolls with a cloth to keep the rolls soft and moist for 1/2 hour. 
Enjoy the dinner rolls as sandwich for breakfast or have it for dinner  with your choice of food. 

You can store it for 3 days in a ziplock bag.

It can be made without egg.