Pickled Vegetables, Yakhni Mutton And Naan Khatai by Chef Zakir

Ingredients for Naan Khatai:

• Flour 125 gm
• Semolina 125 gm
• Sugar 1/2 cup
• Baking powder 1
• Egg 1
• Egg yolk 1
• Cardamom powder 1/4 tsp
• Butter 150 gm

Method:

1. First put the sugar, egg, butter, mix it well with electric batter.
2. When all 3 items are mixed well then add flour, semolina, baking powder, mix it well.
3. When the dough is ready then make small portions and press it with hands, put it on oven tray.
4. Brush its top with egg yolk, place it in preheated oven for 180 degree C for baking it 15 to 20 minutes.
5. When it turns to golden color then serve.

Ingredients for Yakhni Mutton:

• Mutton 1/2 kg
• Salt to taste
• Ginger garlic paste 1 tbsp
• Onion 1
• Yogurt 250 gm
• Mix whole spices as required
• Coriander crushed 2 tbsp
• Fennel seeds 2 tbsp
• Dry ginger 1 piece
• All spice powder 1/2 tsp
• Water 1-2 cup
• Coriander leaves 1/4 bunch
• Green chilies 3-4
• Oil  1/4 cup
• Muslin cloth  as required

Method:

1. Pour oil in a pan, add chopped ginger garlic paste, mutton, roast it well, until the color changes.
2. Now add chopped coriander, salt, khara masala, roast it for 2 to 3 minutes.
3. Then add yogurt, water leave it to simmer.
4. Remove its cover for 25 to 30 minutes, keep its temperature high, dry its water.
5. Then add green coriander, green chilies, take it out in a dish.
6. Sprinkle some garam masala then serve.

Ingredients for Pickled Vegetables:

• Potatoes 2
• Tomatoes 3
• Peas boiled 1 cup
• Carrot 2
• Cauliflower 1 small
• Onion 1
• Ginger garlic paste 1 tbsp
• Salt to taste
• Red pepper 1 tbsp
• Cumin seeds 1 tsp
• Coriander seeds 1 tbsp
• Mustard seeds 1/2 tsp
• Fenugreek seeds 1 tsp
• Fennel seeds 1 tsp
• Onion seeds 1/2 tsp
• Coriander leaves 1/4 bunch
• Lemon juice 2-3 tbsp
• Oil 1/4 cup
• Turmeric 1/2 tsp
• Dry fenugreek 1/2 tsp

Method:

1. First cut the potatoes, tomatoes, carrots, cauliflower in small cubes.
2. Now pour oil in a pan, add ginger garlic paste, mustard seeds, fenugreek seeds, fennel seeds, onion seeds, chopped coriander, chopped cumin fry it for 1 minute.
3. Then put onions, when they become soft, add all vegetables, boiled peas, chopped red chilies, turmeric, lemon juice, salt mix it well.
4. Pour water in a pan leave it to cook.
5. Remove its cover for 10 to 15 minutes, keep its temperature high, dry its water add dry fenugreek, Sprinkle Chopped green coriander then serve.