'Champaran' Pressure Mutton

 To cook the dish it's required to have a 3ltr pressure cooker for 600gms Mutton.

Ingreidients :

1. ONIONS... 300gms diced. 

2. Beaten Curd... 1 cup

3. Vinegar... 1 Tsp

4. Dhania,Turmeric, Red Chilly, Mutton masala, Garam masala,  Salt... As per your taste. 

5. Bay leaves... 2.

6. Elaichi green... 6pcs open.  Celery... 5 stalks + 2green chillies. 

Method:

 In a bowl mix well all the above  to marinate with 2Tsp of the beaten curd & 1 Tsp of Garlic paste,  2Tsp Ginger paste. 

=Keep aside covered for 1hr.

Place cooker on low gas and pour in 4Tsp of Cooking Oil. When hot add 2tsp of Jeera pwdr along with 2Tsp  Ginger Garlic paste. Add diced 2 green chillies and stir fry for a minute. 

Seperate the Mutton from the marinate mix and layer the bottom of the cooker. Place the marinate Mutton piece by piece. Spread and pour in the remaining curd, 1 cup water alongwith vinegar. 

Close the cooker and place on low gas for ONE hour. 

Switch off the gas and do not open the cooker for next 1 hour. 

Keep cooker warm till serving. 

MURG SUDWAA

 This is essentially a KADAEE DISH. The main requirements are:-

A) Chicken breast boneless 200gms for two Diners. Cut to near cubes of 1/2" approx. 

B) Onions 200gms. Diced fine

C) Paste of Tomato 01 big red. 

D) Ginger Garlic paste 2tps.

E) Salt, Red pepper, Deghi mirch, Zeera whole, Chicken masala, Tuurmeric powder, Dhania powder, Garam masala all as per taste.

F) Paste of Green Chilly 01, fresh Dhania 3 twigs & Green Cardamon o4. 

G) Cooking Oil/Ghee 04 Tps. 

MARINATE :-  After cutting the Chicken sprinkle 1/4 tps fresh lime juice, little salt, 1/3rd of all the dry masala and leave it to rest and marinate. 

METHOD :-

Heat the oil and put in the Zeera to fry. Add Onions, sprinkle a little salt and fry till golden. Add the chicken and fry on low flame. Add all fresh, dry and the Ginger Garlic paste toss to fry adding the tomato paste. Continue to toss and fry adding little water time to time to avoid the cooking chicken from burning and getting stuck to the bottom of the KADAEE. Whence more than half cooked add watter to just drown the chicken. Cover and cook on medium flame. After five minutes continue to cook to help reduce the curry to desired consistency. Cover and a switch off. Open only when ready to bring it to the table after garnishing with fresh Dhania leaves. 

Serve with Chapati / light paratha.