Barhiyan gosht, Zafrani paaye, Sarson ka saag by Rida Aftab

BARHIYAN GOSHT

Ingredients For Meat:

• Meat  1/2 kg
• Onion  2
• Tomatoes Ground  250 gm
• Oil  1/2 cup
• Coriander powder 2 tsp
• Tumeric  1 tsp
• Salt  1 tsp
• Ginger garlic paste  2 tsp

Ingredients For Barhiyan:

• Yellow lentils  250 gm
• Onion  1
• All spice powder  1 tsp
• Salt  1 tsp
• Soda bi cardbonate  1 tsp
• Ginger garlic paste  1 tbsp
• Carom seeds  1/2 tsp
• Chili powder  2 tsp
• Oil  as required

Method:

1. First chopp the yellow lentils in a grinder.
2. Now add soad bi carbonate, nutmeg, salt, onion, chopped red chili mix it well and make pakore with your hands, and dry it for a week. Then heat the water and boil it.
3. Now put the mutton, onion, chopped tomatoe, oil, chopped coriander, turmeric, salt, ginger garlic paste, cook it on low temperature. When the mutton is tendered well roast it.
4. Now add boiled barhiyan and cook it for 10 minutes in water.

ZAFRANI PAAYE

Ingredients For Zafrani Paaye:

• Trotters (boiled)  1 pair
• Onion  2
• Green cardamom  4
• Oil  1 cup
• Stock  6 cups
• Yogurt  125 gm
• Black cumin seeds  1 tsp
• Ginger garlic paste  1 tbsp
• Chili powder  2 tsp
• Nutmeg   1/2 tsp
• Mace  1/2 tsp
• Turmeric  1/2 tsp
• Saffron   1/2 tsp
• Coriander powder  1-1/2 tsp
• All spice powder  1-1/2 tsp
• Coriander leaves  for garnishing
• Green chilies  for garnishing
• Lemon  for garnishing
• Ginger  for garnishing
• Mint leaves  for garnishing
• Salt  to taste

Method:

1. Heat the oil in a pan, add brown onions. Now add yogurt, salt, chopped corinder, red chili powder, nutmeg mace, turmeric, saffron, ginger garlic paste, mix it well and add fried onions roast them all.
2. Then add boiled papaya and roast it nicely.
3. Now add stock cook it on low temperature.
4. Then turn off the stove and add chopped garam masala, small cardamom, black cumin crush.
5. In the end take it out in dish garnish it with green coriander, lemon juice, ginger, mint
6. and then serve.

SARSON KA SAAG

Ingredients For Sarson Ka Saag:

• Mustard leaves 2 kg
• Bhatwa  1 kg
• Fenugreek leaves  1/2 kg
• Garlic 1 clove
• Ginger  25 gm
• Green chilies  50 gm
• Butter  200 gm
• Flour of corn 1/2 cup
• Salt  1 tsp
• Ginger chopped  1 tbsp
• Crushed red pepper  2 tsp
• Oil  as required

Method:

1. Boil the sarson ka saag, bhatwa, feenugreek seeds, green chilies.
2. When it is tendered well add cornflour, salt and beat it well.
3. Now heat the oil add garlic, chopped ginger.
4. When it starts to smell add red chopped powder, saag and then roast.
5. After that take out the dish and pour butter, chopped ginger give tarka.
6. Sarson ka saag is ready.