thebookworm

Fry red Mirchi and sada jeera in a frying pan without oil. 2. Grind and keep them aside 3. Grind karaishuti and green chili to a fine paste 4. Heat little oil in a frying pan. Add karaishuti paste, salt, small amount ginger paste. Add sugar to your taste. Fry in low heat. 5. When nearly dry add Lanka jeera powder. Fry till dry. 6. Let it cool. Make small balls. 7. Mix moida, white oil, salt, baking powder very well. Add water and make dough. 8. Then make moida ball. Insert karaishuti in it. 9. Make roti. Make the pan just oily and fry in low heat.

The day you buy mutton, marinade the mutton with: 5 lids of vinegar, haldi, coriander, cumin, chili powder, salt, mustard oil, ginger (about 3 tsp for 2 lbs) Put in the fridge When you're going to cook it, add and heat oil in the cooker When oil is hot, add tejpata, whole red chili, phoron Add 1 tsp sugar When the sugar turns brown, add finely chopped onions (about 1/3rd of a large American one) When the onion is half done, add garlic Add a bit of salt When the onion turns red, add in the marinated mutton Cover the cooker and turn the heat down to medium When the mutton is done, add a bit more red chili and increase the heat to high Add salt, sugar, green chili according to taste If needed, add a pinch of garam masala. After 3-4 whistles, turn off the gas. Keep the cooker closed. Open when the cooker has cooled down.