Garr Barr Stew, Mittha Dahi Wara And Butter Puff Pastries by Chef Zakir

Ingredients For Butter Puff Pastries:

For Filling:

• Beef mince 375 gm
  
• Onion chopped 3
  
• Green chili paste 1-1/2 tbsp
  
• Ginger garlic paste  1 tbsp
  
• Turmeric  1/2 tsp
  
• Salt  to taste
  
• Oil  2-3 tbsp
• Oil  for fry
  
• Coriander leaves a few
  
• Mint leaves a few
  
• Egg 1
  
• Egg white  1
  
• All spice powder 1 tsp

Ingredients For Dough:

• Flour 1 cup
  
• Salt 1 tsp
  
• Butter 25 gm
  
• Cumin seeds  1 tsp
  
• Ghee 1/2 cup
  
• Rice flour  1/2 cup
  
• Egg Yolk  1

Ingredients For Mithai Dahi Wara:

• Flour 1 cup
  
• Semolina 1 tbsp
  
• Salt a pinch
  
• Yogurt 1/4 cup
  
• Ghee 1-1/2 tbsp
  
• Oil as required

Ingredients For Sugar Syrup:

• Sugar 3/4 cup
  
• Water 3/4 cup
  
• Rose water 1/2 tsp

Ingredients For Garnishing:

• Pistachio chopped a little
  
• Rose petal a few

Ingredients Gar Bar Stew:

• Mutton  1/2 kg
  
• Ginger garlic paste 1 1/2 tbsp
  
• Salt  to taste
  
• Red chili powder  2 tbsp
  
• Boiled brown onion  1 cup
  
• Boiled tomatoes  1 cup
  
• Peas  125 gm
• Cauliflower  1
  
• Ladyfinger 250 gm
  
• Carrot  1-2
  
• Bottle gourd  1
  
• Potato  2
  
• Beetroot  2
  
• Turnip  2
• Green beans  125 gm
  
• German green chilies  5-6
  
• Spinach chopped  1/2 bunch
  
• Capsicum chopped  2
  
• Oil  as required

Method:

1. Put the washed mutton, ginger garlic paste, salt, chopped red chili, pour oil and boil it.
2. Put cabbage, ladyfinger, carrot, potato, bottle gourd, beetroot, turnip, green beans, green chilies and cut it.
3. Then sprinkle salt, chopped red chilies, fry it in oil.
4. Tender the mutton, then add chopped brown onion, boiled tomatoes, fried vegetables.
5. After that add peas, chopped spinach, capsicum, cook it well then add vegetables to make the gravy thick, turn off the stove.
6. Then serve it with roti or rice then serve.