1. 400 gm katthal pieces

2. I bunch Methi leaves – chopped roughly

3. 1 cup shelled peas

4. 1 small onion chopped finely

5. 1/2 inch ginger pc chopped finely

6. 4 cloves of garlic diced

7. 2 whole red chilli

8. 1/2 tsp Methi seeds

9. 2 tbspmMustard oil

10. Salt to taste

Method

Par Boil the katthal pieces – add salt, bay leaves, few cloves of laung and few peppercorns to the water. Drain and set aside.

Heat oil and add Methi seeds and chilli. When Methi seeds splutter add the chopped onion, ginger and garlic.

When the onion starts to brown add the katthal pieces and stir fry.

Take out and keep aside.

Add the Methi leaves and saute.

Add the peas and cook for few minutes till tender.

Dd the katthal and mix well

You can watch this video

https://youtu.be/3LVBAoP7rQ4

Contributed by Dr Tahir Zaidi who has invented this recipe

Boneless chicken 250 gm
Curd 100 gm
2 large onions finely chopped
GG paste 2 tsf
Zeera 1 tsf
Coriander
50 gm
Cheese Slices 3
1/2 tsf haldi powder

Marinate chicken pieces for 6 hours (In fridge )
in
Curd
GG paste n Salt

Heat oil
Add zeera
When crackling ceases add the onion n fry till golden
Now add the chicken pieces
And the haldi n fry/cook till oil seperates
Add chopped coriander n bhuno
Finish off with fine strips of cheese slices
Mix well till cheese melts
Enjoy

Recipe and cooking by Dr. Tahir Zaidi

Bhindi half kg cut in 1 “ piesces
Tomatoes 3
Ginger 1 1/2 “ grated
Saunf 1 tsf
Zeera 1 tsf
Kasuri methi 2 tsf
Curds 150 gm
Coriander powder 1 tsf
Haldi powder 1 tsf
Lal mirch powder 1 tsf
Garam masala 1 tsf
Sugar 1 tsf
Tej patta 2
Choti elaichi 3

Heat oil n Shallow fry bhindi n keep aside
In a mixi jar grind tomatoes Saunf n ginger
In the left over oil add Zeera Tejpatta n Elaichi rackle n add the tomato etc paste
Cook till oil floats
In a bowl mix
Curds Haldi Dhania mirch n garam masala n salt whisk well
And add to the kadhai
Cook well
Add crushed kasoori methi n the bhindi
AND sugar
Simmer for 3 to 4 mins

Garnish with hara dhaniya n
ENJOY

Ingredients

Mutton 1/2 KG

One cabbage medium-sized- finely chopped

Half tsp turmeric powder

2TBSP coriander powder

One tomato diced

One medium onion sliced finally

1 tablespoonGinger garlic paste

One medium-sized onion ground into a paste

Salt and chilli powder to taste.

Garam masala powder optional for garnish.

Oil

Method

Heat oil and fry the onions when it is golden brown add the ginger garlic and onion paste and all the powdered spices.

Saute with dashes of water for five minutes to prevent masala from burning..

add the mutton and toss it around

add the finely chopped cabbage

since the cabbage will leave water add only half a cup of water so that when you are pressure cooking it the meat does not get burnt.

Let it pressure cook on Sim for 20 minutes and open the cooker only after the steam has escaped.

If there is excess water then cook it on a slow fire with the lid off so that the water dries up sprinkle with garam masala and coriander leaves and serve with hot chapatis

This is a Qaliya ( vegetables with meat, where turmeric is used)

Ingredients-

500 grams mutton chops

1/2 tablespoon black peppercorns
1/2 inch cinnamon
4 cloves
1 inch ginger
15 cloves garlic small
1/2 teaspoon turmeric powder
1/2 cup dry coconut grated /powder (you can use fresh coconut as well)
1tspn fennel powder.
Method-

Wash and drain the mutton chops.Marinate in curd ,ginger garlic paste, turmeric ,grated coconut or coconut powder and a bit of salt.cover and keep overnight

Heat oil in the pressure cooker, add one sliced onion, 3 green chillies, and black peppercorns, cinnamon and cloves . Saute till the onion becomes tender and pink. Add marinated mutton with all the masala in it.
Simmer on slow fire.

Add half cup of water. Combine well, and pressure cook for 2 -3whistles.
Your aromatic and flavourful chop dish is ready.
Can be garnished with fresh mint leaves and green chillies.

This recipe has been sent by Samina Naqvi from Allahabad for #dastarkheaneramzan

Oil 4 tablespoons

Asafetida( heeng)- 5 heaped teaspoon
Cinnamon- 2 -inch ,a nice thick one
Cloves-8
Black pepper – 6
Black cardamoms -5
Kashmiri red chilli powder -1 tablespoon
Plain red chilli powder -1 tspn.
saunf powder -2 and a half teaspoons.
Dry ginger powder- 1 tablespoon
Coriander powder- 1 tablespoon
Yogurt- whisked 2 cups
Salt to taste.

Method

Heat oil .

Add heeng, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant .

Add mutton pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour.

Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly so that the sediments do not stick to the bottom
Add all dry masala…Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
Add yogurt and two cups of water.(may add more later)
Cook it till mutton pieces are tender in a pressure cooker .

Sent by Samina Naqvi from Allahabad for #dastarkheaneramzan #Ramzanseries

Ingredients-
Raw mango-2 /4
Suji-2 tablespoon.
Cloves-4
Jaggery- 100gm (as per taste)
Ghee-1 tbsp

Method-
Pressure cook the raw mango in at least 4 cups of water till soft .Once cool , peel it and stir the softened mango pulp in the water so that it blends well (can remove the kernels or even let it remain to suck later )
Heat the ghee ,add cloves and fry the suji till brown.
Add the mango pulp, crushed jaggery and allow it to cook for sometime.
Keep stirring to avoid lumps and in some time ,all ingredients will blend and form a smooth paste .
A flavourful, aromatic,khatmitha, guramba will be ready.
( all measurements can be altered to taste )

Sent by Samina Naqvi from Allahabad for #dastarkheaneramzan #Ramzanseries

A delicious kheema made with either mutton/chicken loaded with green masala, tomatoes and peas serve with pav or parathasare a must during sehri in Bombay. Since because of Pandemic many people started selling kheema from they house for suhoor.,all you have to.do.is place an order a day before and u can grab it at 3:00 am.

In normal days also you will find kheema pav across eateries around Mohammed Ali road or Bohri Mohalla which is quite famous for his food joint especially during Ramadhan and Parsi cafes as well like Kyanibakery or Merwan’s in South Bombay.

INGREDIENTS

• 500 gms lamb Mince

• 2 onion large finely chopped

• 2 table spoon ginger garlic

• 3 – 4 green chillies finely chopped (lesser if you don’t want it too spicy)

• 2 tablespoon green peas

• 3 tomatoes large finely chopped

• 2 bay leaf

• 1/2 tsp turmeric powder

• 3 tsps cumin powder

• 4 tsps corriander powder

• ½ tspn garam masala

• Salt as per taste

INSTRUCTIONS

1. In a heavy bottom pan, heat the oil and saute the bay leaf and onion till fragrant. This will take about 1-2 minutes. Don’t over do it, else they will burn.

2. Add the finer garlic paste and chillies and fry till onions begin to brown.

3. Add the mince and fry well together.

4. Fry continuously for about 5 to 8 mins till you feel the mince is almost cooked (it will change color & texture).

5. Add the tomatoes and the remaining spices except thecoriander.

6. Further cook for about 5- 10 mins till the tomatoes are cooked and begun to leave oil.

7. Switch off the gas and add the coriander.

8. To serve, slice up the pav and warm slightly on a tawa/frying pan.

9. Squeeze over a lime.

Slice kerela, salt it and leave for an hour, squeeze out excess water and wash it.
Cut 1 onion of same size as the karele
Heat mustard oil, add kerela and onions and fry till golden brown.
then add red chilli powder, dhania P and haldi, salt to taste.
Add a dash of water and some jaggery and imli juice and cook till it’s tender.

dastarkheaneramzan

Ramzanseries

Ingredients :

1/2 kg mutton

1/2 kg tomatoes diced finely

2 tbsp ginger garlic paste

2 onions: I diced finely for frying & other ground to a paste

1 tbsp haldi

1 tbsp dhania powder

2 tbsp oil

A 1/2 inch piece of jaggery

Salt & chilli to taste

Add all the ground and powdered masalas and saute well.

Optional 1/2 tbsp garam masala powder

Add the meat and stir fry on high heat for few minutes.

Add the tomatoes and stir so that it mixes well.

Pressure cook it for 10 minutes.

When steam escapes, open and add the garam masala and jaggery.

Cook till the water dries up

Garnish with green coriander

Tastes very good with rotis or Parathas

These are old recipes from Awadh kitchens, very rarely cooked now.

This Ramzan I hope to curate some of them once again.

Recipe and Photo by Dr Tahir Zaidi who has cooked it for his family’s iftar.

Ingredients

1. Mutton pieces ( leg or shoulder) – 1/2 kg

2. 1 onion finely sliced

3. 1 tbsp ginger garlic paste each.

1 onion ground to paste

4. 1 tbsp coriander powder

5. 1 tbsp haldi powder

6. Broad beans ( sem)!seeds 250 gm

7. Oil 3tbsp

8. Salt to taste

9. Chilli P to taste

10. 1 tsp garam masala ( to be added after it’s cooked and ready for serving)

Method

Peel and Fry the broad bean seeds and keep aside

Heat 2 tbsp oil in a pressure cooker and fry the sliced onions till golden brown.

Add the powdered & ground masala and keep roasting for 10-15 minutes till oil leaves the sides and it emanates a roasted smell.. Add dashes of water to prevent it from burning. masalas

Add the meat and roast for another 5 minutes.

Add some water and pressure cook for 10 minutes.

When the steam escapes completely add the seeds and let it simmer on low heat for 5 minutes

Garnish with green chilli and coriander leaves.

Pasande

( family recipe from Jaunpur /Banares the region to which my mother belonged)
Ingredients
Mutton cut into parcha cut 3/4 Kg
green papaya 125 g ( ground)
Red chilli to taste
Cummin seeds 1 1/2 tsp ( ground)
coriander powder 1 1/2 tsp
ginger half inch piece (ground)
onion one large ground into paste
posta ( khus khus) 1 1/2 tsp- ground

Add to the meat and marinate for 2 hours

Then heat mustard oil in kadhai or if you want a short cut pressure cooker, but kadhai cooking is tastier.
Let the mustard oil cook so smell goes.
Sim the fire and add 1 onion sliced finely.
Fry golden brown.
Add the marinated mix
And
Laung -5
Bari elaichi ( only seeds) -2
Peppercorns 1 1/2 tsp
( all spices to be ground)
Besan 1tbsp – dry roasted on griddle/ Browned ( this is to add saundhapan : you can avoid if you want)

Cook on slow fire till meat is tender. The parcha or cuts will break and become crumbly

In case you use pressure cooker then give it one whistle or 5 minutes then cook in a kadhai

So here goes. It’s also called Mughlai paratha I’m told.

Make dough of atta by adding 1 tbsp oil and salt to taste. A few ajwain seeds

Whip eggs with salt and since I like hara dhania I add that & chopped onions & green chilis

Take a full cauliflower.

Cut the stalk in such a way that it can sit flat.

Boil water with salt in it: water should be enough to cover the gobhi.

When boiling, put of the flame & let the gobhi sit in the water covered for 15 minutes.

Make a masala paste of

3 tomatoes

1 onion

1 tbsp ginger garlic tsp haldi.

Add oil in pan and saute the masala lightly.

Smear it over the gobhi.

Cook for 10 minutes in a covered kadhi on Sim.

An eternal favourite during winters

Steam the bathua lightly ( you can grind it raw too)
Add a few cloves of garlic, bhuna hua zeera and Grind

Add to atta
Add 1 tsp oil and a few ajwain seeds, salt, red Chili to atta
and make dough.
Leave for 30 min. Make rotis. No oil while cooking.
Add white makhan on top

On Bhai dooj Aparna Swarup posted a picture of what she called Dal bhari parathe as being a special for the day.

I asked my friend Nuzhat Rahman for the recipe and she immediately asked you mean

Birhaen?

The word birah and birhaen being so closely linked led me to explore the connection.

Kajri a form of singing where women sang kajris or songs of longing and love for their beloved who were working elsewhere immediately came to mind.

Kajri songs are a genre of songs from Eastern UP where women express the longing for their lovers as the black monsoon cloud come hanging in the summer skies. It’s sung during monsoons

It made me think of all those young girls married off as soon as they reached puberty longing for their homes as expressed in the song which never fails to make me cry:

B ke bars bhej Bhaiyya ko babul

Ke saawan aayo re

It reminded me of all those kajris which I love and I set about finding the connection.

Sure enough Awadh culture specialist Mehmood Abidi said yes that connection was correct.

He gave further details:

Birahi draws its name from word Birha ( seperation) which was a common place during monsoons in the olden days as people got stuck in travel.
These parathas were dedicated by females to the longing of thier stuck lovers ( males). Birahi making used to be an event for the ladies whose husband were away from them during the monsoons. Aurten is tarah dil behlati thee.
The stuffed Chaney ka bhurta parathas are eaten with chaney ka bhurta only. Sliced/ small onions dipped in vinegar is added to make up for the dryness of the meal and has digestive properties as well.
Birahiyan are a must preparation during monsoons in Awadh. It’s a tradition in awadh households

Birahiyan ( Birahi parathey) essentially being a rural delicacy of interiar Awadh initially had a coarse composition.
The oil used for making it was karwa tel( mustard oil). But as it travelled to urban kitchens of Lucknow genteel, ghee and now refined oils are used for glacing it.
I remember “buas”( maids) when prepared it in their style they used karwa tel which was patted on roti on tawa with a “puchata”- bunch of thick thread tied to a small stick like a pom pom. Alternatively, soft muslin cloth is also used for glacing.
Dipped in oil this “puchara” is patted on upper side of the stuffed roti.
(Birahi).
Birahi has close resemblance with Maharashtrian “pooran poli” ( roti stuffed with chane ki dal ka bhurta mixed with jaggery powder).

Shagufta Sidhi said: “They stay longer, travel well and were packed with the travelling daughters or Damaad’s lunch packs. I have definitely read about these in some Urdu novel.”

So obviously the keeping quality of chana ke Dal obviously a key ingredient in the Parathas.

Ali Nadeem Rezavi says it was eaten in monsoons in his house with stew and mangoes.

Amitabh Kumar Das said: In Bihar , during ” adra ” rains ” dalpooris ” are made . ” Dalpooris ” are eaten with kheer, aloo – parwal and ripe mangoes !

Zeba Ibrahim said: Birahee roti chane ki daal bhar ke was made on ulta tawa ( gumzidar tawa) just like roomali roti in our house and served with karonde ka qeema during monsoon season . People make it like parathas now .

Kanak Rekha Chauhan said:

We combine bidhain with Lapsi and chusia mangoes.
Lapsi is like atta halva cooked with desi ghee. And chusia mangoes are the small sized jucy mangoes.
Traditionally this meal is cooked on Ashadhi Poornima, mid July more or less.

A few like Rafiq Kidwai and Saba Bashir said they ate it in winters like I did.

Zehra Raza said: Hamarey ghar this was made specially on 9 rabil awwal, prophet SAW birthday and On Imam’s birthdays…

Yasir Zaidi says: Ammi always makes them on eid e zahra every year, says “ye shagun ki cheez hai, aaj k din zrur bnni chahiye” 😁

India Hussain says: My mom makes these with an amazing khatti meethi imli ke arq ki chutni with sliced onions soaked in it. There is nothing like it!!🤩

Bobby Naqvi says: It goes well with mutton stew and small desi mangoes

Nisa Abbas ( Sitto) said: it was had with “And meethi aam ki Navratan chatni”

Sadaf Jafar says: Loved it with Kate masale ka qeema shami kababs

Here’s the recipe:

Recipe courtesy Nuzhat Rahman
Birhaeen

you pressure cook soaked chana dal in a little water adding salt sabut Lal mirch or Hari mirch,adrak.Dont put too much water.Soaked dal will cook with little water.Grind the dal or mash it well with a wooden masher.Add hara dhania and zeera powder.
Mix well. Make small balls and put in the centre of the ata ka peda.Close from all sides.Flatten and roll and make parathas.

Serve with various chutneys like Jara dhania, lahsan, kabab or mutton stew

Enjoy and remember those little girls of yore married at a young age longing for their homes and the

then for their husbands.

The Platts dictionary gives

H طاهري t̤āhirī (prob. fr. t̤āhir) , s.f. A dish of rice and adaurī, q.v.; rice cooked with turmeric.

I normally look up the origin of a food dish in the dictionary to get a sense of the dish.

Tahiri comes from Hindi and is a very Hindustani dish and one of my favorites. It is a vegetarian variation of a pulao.

As you saw there are two definitions for it. One that it’s cooked with turmeric, the other that it has adauri ( lentil baris). I prefer to add potato and peas and accompany it with dahi and green coriander chutney.

Ingredients

2 medium cup rice ( I always measure rice by cups as its easier to add water for each grain of rice to be separate) Soak rice for two hours.

2 potatoes – cut in 4

1/2 cup shelled peas

1/4 tsp Nigella seeds

2 cloves ( laung)

1 tez Latta ( bay leaf)

1/2 tsp pepper corns

1 heaped tsp turmeric powder

1 tbsp ginger / garlic paste

Salt & chili to taste

Oil

Method

Heat oil, add the Nigella, pepper, clove and bay leaf. Saute for s minute and add the other masalas. Add dashes of water to Saute it.

Add potato and peas and saute for a bit.

Add rice, salt and chili ( green – whole or red chili powder) as per taste.

Add exactly double the amount t of hot water as rice.

For example if 2 cups rice then 4 cup water. ( Same cup)

You can pressure cook – 1 whistle – 5 Minutes or cook in a pateeli.

If in pateeli, put on Sim once water boils. and as water is hot should happen fast.

Once water is soaked in rice, put a griddle under the pateeli ( pot) and leave it on dum ( Sim) for 5 Minutes.

Rohini Kaul sent me this information on Instagram which I am adding:

Monjahar Tahar is one of the ancient festivals that was followed by Kashmiri Pandits.

Monjhar means lunar month of Margashirsha and Tahr is the yellow rice which before serving is mixed with mustard oil and coarse salt. Tahar is cooked on the first day following the end of Margashirsha which marks the beginning of Paush/ Posh month. This yellow rice is specially cooked for Ghar Devta / Griha Devta and then distributed among all the family members and neighbours.

It is also believed that celebrating this day brings luck and success to the family. Hence, many times the family members pray to the Ghar Devta that if their wishes are fulfilled they will offer him Tahar every year.

Tahr /Tahri, turmeric rice is also cooked on multiple occasions, especially on our lunar calendar/tithi birthdays/kashmiri birthdays & is offered to god & birds/insects first. It is considered as the main Prasad. Generally served with Dum Aloo, Chaaman kaliya(curd turmeric paneer), Nadru yakhni (lotus stem curd curry) and many kashmiri dishes.

Scrape, slide and deseed. Boil in tamarind water ( a tbsp of squeezed tamarind added to enough water to cover the karela.

When slightly tender rake out, squeeze dry when cool and keep – this is to remove it’s bitterness and tenderise it.

Step2: 250 GM mince meat

For mince: paste of 1/2 onion.

1tbsp of gaic paste

1tsp dhania powder

1 tsp haldi powder

Red chili to taste

1 tsp Amchur

Salt to taste.

Oil

Method for cooking qeema:

Heat oil and add all masalas. Saute for 5 Minutes then add qeema and cook till done. Oil should leave sides.

Step 3- Now stuff the qeema in the karela and tie it with a thread.

Step 4: Heat oil . Add one large onion sliced and when slightly pink add the stuffed karela.

Cover and cook on slow fire. A kadhai or lagan is best. Shake it in between lightly and use a Spatula to turn it over without breaking it.

Step 5: remove thread before serving. Tastes great with paratha

1/2 kg of peeled kathhal cubes

1/2 cup Bengal gram – chana dal

I potato, diced

1 onion ( medium)

1/2 inch ginger piece

2 bay leaves

Garam masala powder 1/2 tsp ( if feeling lazy)

Otherwise

1/2 tsp pepper corns

2 cloves

1 Bari elaichi Deseeded Whole red chili to taste

Salt to taste

Oil for frying

Method

Boil kathhal, dal and all masalas including onion, ginger till tender. Use minimal water. In case there is excess water then open cooks it dries up.

Make a paste in stone sil batta or blender.

Add finely chopped onion, green coriander and chili.

Shape into cutlets and shallow fry till evenly done.

Ingredients

1/2 kg mutton

1/2 kg turai ( ridged gourd) peeled and diced into thin slices

1 tbsp garlic paste

1/2 onion ground to paste

1 onion sliced fine for frying

Red chili powder to taste

I whole red chili

1tsp Amchur powder or dried mango slices (2)

1 tbsp coriander powder

Salt to taste

2 tbsp oil

Method

Heat oil and add red chili when and then onions. fry onions till golden brown.

Add the ground masalas and powder and saute till oil separated.

Add the mutton and turai. Cook covered for a while till turai leaves water. Then pressure cook for 15-20 minutes depending on the meat.

Open lid of cooker only when steam has escaped

dry excess water.

Note: I like more turai so add 750 GM to 1/2 kg meat but traditionally it equal weight

Stone grind on sil with batta.
Enjoy

Shahjahanabad #matiamahal

Add the phulki- squeeze out water from it gently before adding.

Temper with methi, zeera and red chili

Potatoes boiled 1/2 kg

Tomatoes – 250 gm

A pinch of hing

1 tbsp zeera

1 tbsp – chopped Green coriander for garnish

Green chilli optional

1 tbsp oil

Salt to taste

Grate the tomatoes ( not grind)‬
‪Baghar – zeera & hing‬
‪Add the tomatoes in oil after zeera splutters ‬
‪Saute till oil leaves sides. But it lightly crushed boiled potatoes, as much water as you want & salt.‬
‪If u like chili u can add green or red.‬
‪Garnish with coriander

Poori : as normal

Ingredients

3 pc shakkarqandi normal size

2 kg full cream milk

1 tbsp Desi ghee

1 clove

Sugar to taste ( or 1 cup)

Method

Boil the shakkarqandi

Peel and grate or mash

Heat the ghee, add the clove

Saute the grated shakkarqandi.

Add milk aND keep stirring till tjethe mix is smooth. Make sure no lumps remain.

When it’s reduced to half, remove from heat, cool and enjoy

Mutton – 1/2 kg
Mix together:
Garlic paste-1tbsp
Ginger- “
Gol mirch- 7/8
Laung-4
Bari iIlaichi-1
Choti illaichi-3
Dhaniya pd-1 1/2 tbsp
Dalchini-1pc
Tezpat-1
Red chilli of- to taste
Dahi well beaten-1 cup

Onions sliced-2 large
Salt to taste

Method:

1. Fry onions in oil till golden brown. Remove and crush. Keep aside.
2. In the same oil, fry meat till no longer pink.
3. Add dahi/masala mixture and cook till half done.
4. Add the crushed onions and cook till the meat is done. The gravy should be thick.

Machhli / Fish any fleshy fish 1/2 kg

Laing, elaichi, dal Chini – powder 1/4 tsp

Boiled potato -1

Besan lightly roasted – 1 tbsp

Red chili to taste

Oil to fry

Sugar -250 GM

Juice of 5 lemons

Salt

Method

boil and debone fish.

Add boiled potatoes, salt, garam masala and Besan. Make kababs and fry.

Make a syrup of sugar when almost ready add lemon juice.

Arrange kababs in serving plate and pour the hot syrup on it.

Enjoy.

Note: I enjoy green Chilli and hara dhania in my Kabab so I add that to the mix before frying but it’s not used traditionally.

Ingredients

Mutton -1/2 kg

1 cauliflower with leaves

Ginger – 1tsp

garlic paste -1 heaped tbsp

1 onion finely sliced

Haldi -1 tsp

Dhania 1 tbsp

Mirch powder to taste

Salt to taste

Garam masala powder 1/2 tsp for sprinkling on top.

Mustard oil -3 tbsp ( you can use less)

Juice of 1 lemon

Method

Cut the cauliflower leaves finely and break the florets

Wash & keep aside. Wash meat & keep aside. Trim the fat.

Heat oil till smell goes. Fry onions golden brown.

Add the ground & powder masalas and saute ( bhun na) till oil leaves sides. Keep adding dashes of water to prevent masala from getting burnt.

Add the meat and saute for few minutes.

Add the cauliflower & leaves.

Add 1/5 cup water to it and pressure cook. The leaves and meat leave water.

Pressure cook for 15-20 minutes depending on long meat takes to become tender.

When steam evaporates, open and dry the remains of water.

Take out in serving dish

Squeeze the lemon juice on top Sprinkle garam masala.

Serve hot with chapati.