1/2 Kg meat (goat)
1 large onion chopped
1 tomato chopped (I’d peel it & then chop it – easiest way to peel is to make a deep cross on top of the tomato & zap in the microwave for 2 mins).
1 tbs of ginger garlic paste
1 onion ground to a paste
1 tsp of dhania powder, lal mirch (can put less) & haldi
salt (to taste)
1 tsp Garam masala

Garnish with hara dhania & add a dash of garam masala (extra)

Aloo – maybe 2 cut up into large pieces so just halved.

Add oil to the Pressure cooker, heat & when hot:

1. Add chopped onion. Fry onion, when golden add ground ginger & garlic paste, Haldi mirch, dhania powder and the ground onion. Fry till fragrant. Keep adding sprinkles of water if it looks like it’s going to burn.
2. Add 1 chopped tomato. Keep bhunoing  for 15 min. Add dashes of water to prevent burning. These 2 steps are the hard bits – need elbow grease & a whole lot of bhunoing. Should look a reddish brown colour when it’s done.
3. Add salt garam masala, meat & water – a cup). Cook under pressure till meat is kind of half done. Say 10-15 mins.
4. Add potatoes diced in 4 and pressure cook – check water, it it looks as if it is dry add some more. The gravy should be patla

5. Once cooked add garam masala & hara dhania (garnish).

*can replace aloo with gobhi, Palak, lauki & timatar

**With Palak & tomato use very little water and keep it dry

***Timatar gosht made same way only – add 1/2 kg tomato to masala instead of aloo.  Keep it dry.

Method

For #Yakhni stock
1 p Ginger
5 cloves garlic chopped
2 Onion chopped
2 Big cardamom
2 small cardamom
Few Pepper corn,cloves
1 tbsp (Saunf)
1 tbsp Whole coriander
4-5 cups water

240 gms meat ( chicken or mutton)
250 gms basmati previously  soaked
1 onion sliced
1/2 cup dahi well beated
1 pc ginger chopped finely
Few tez patta, laung, pepper
Oil

Method
1. The above ingredients for stock should be tied up in a fine muslin cloth
In pressure cooker Put 250 gm meat in 4 cups water, salt to taste

2.  Pressure cook the meat for 15-20 min.
If using chicken then dont pressure cook

3. Strain meat and keep the stock.
asideTake out muslin bag and squeeze out all the juice from it.

4. Slice one onion finely.
Dice a piece of ginger.
Take 1/2 cup of beaten curd& tez patta, laung and peepercorn

5. Fry onion golden brown and take out and set aside for garnish. Add the chopped ginger, tez patta, laung& pepper

6. Add the mutton/chicken  puece and fry till moisture evaporates.

7. Add previously soaked basmati rice ( at least an hour) and fry tilk its coated with oul. Add the stock.

8. Stock should be double of rice
Eg. 2 cups rice
4 cups stock
250 gm meat means 250 gm rice too

9. Simmer on low flame till rice is done.
10. serve hot with garnish of fried onions. I dont add colour but you can add that after its cooked.

We usually serve it with Dahi phulki and kababs

1. 500 gm keema
3 large tomatoes
1 onion
1tbsp haldi p
1 tbsp dhania p
Mirch&salt to taste
2 tbsp Ginger-garlic p
1/4 tbsp garam masala

2. Heat oil
Add onion slices, fry golden
Add all masala +finely chopped tomatoes
Bhuno well (15 min min) keep  adding dashes of water so masala doesnt burn

3. Add mince and roast it for few minutes to dry water and for raw smell to go.
Add 1/4 cup water.
Pressure cook 5 min

4. Once steam is out. Open.
Layer dish with alt layers of mince & round slices of inion &tomatoes ( 2 layers)

5. Use a baking dish for serving/ layering
Break raw eggs on the keema &put either on a flame or in oven /micro for yolk to set.
Sprinkle hara dhania
Serve hot
#shakshouka

#MachliKaSalan  Awadh/N.Indian style tastes good only with Rohu or any other sweet water fish

1. Heat mustard oil
Put in a clove of garlic to oil
When it turns red remove
This removes strong smell of mustard frm oil
In case you have problems with smell put lemon &haldi on fish an hour before cooking.
Pat dry and cook

2. Add fish to oil and fry
Remove once it changes colour

3. Add dried methi seeds (1/4 tsp)
1heaped tbsl garlic paste
1 tbsp ginger p
1 tbsp haldi p
Mirch to taste
Note- i add a few sprigs of methi seeds to the baghar as i like the flavour.

4. Fry the ground masalas for a bit and add 1/2 cup of well beaten dahi
(If u use Mother Dairy milk add pinch of atta -this is to prevent coagulation)


5. Once dahi is added keep stirring on low heat. Add dashes of water if it starts to burn
This takes a good 10-15 min

This is how the masala should look once done.
Add the fish and salt : cover and let it simmer for 10-15 minutes

Serve with hot rice
Note: I don’t smother my food with spices as they drown the taste of the meat/fish etc.
Too many spices used by lazy cooks who don’t spend enough time in roasting the masala properly to bring out all the flavours.
That’s my opinion of course you may like spices in whic case feel free to add garam masala to this