Fry Maharaja Gosht, Sabot Mong Rice And Till Ki Chutney by Chef Gulzar

Ingredients For Fry Maharaja Gosht:

• Beef pasanday  1 kg
  
• Ginger garlic paste  2 tbsp
  
• Nutmeg mace spice  1 tbsp
  
• Red chili powder  2 tbsp
  
• Turmeric powder  1 tsp
  
• Kabab cheeni powder  1/2 tsp
  
• Black pepper  1 tsp
• Sesame  4 tbsp
  
• Lemon juice  2 to 3
  
• Oil  1 cup
  
• Salt  to taste

Method:

1. First beat the beef pasanday with hammer.
2. Now put the ginger garlic paste, nutmeg mace spice, chopped red chili, turmeric, kabab cheeni powder, salt marinate the the pasanday and leave it for 2 hours.
3. Then pour oil and heat it, cook it till it is cooked well so that it leaves oil.
4. In the end pour oil and roast it, along chopped black pepper.
5. After that dish out them and serve it with lemon.

Ingredients For Sabot Mong Rice:

• Rice  250 gm
  
• Garlic chopped  1 tbsp
  
• Yellow lentil  200 gm
  
• Black pepper  1/2 tsp
  
• Red chili  1 tsp
  
• Whole cumin  1/2 tsp
  
• Whole red chili  5 to 6
• Curry leaves  8 to 10
  
• Chicken stock  1 cup
  
• Green chilies  2-3
  
• Green coriander 1/2 bunch
  
• Oil  3 to 4 tbsp
  
• Salt  to taste

Method:

1. First wash the sabot mong daal, boil it hard.
2. Now pour oil in a pan, add cumin, chopped red chilies make them crispy.
3. Then add garlic for frying after that add whole mong daal, red chili, curry leaves, salt, chopped black pepper, heat it high.
4. Now add rice, water mix it well.
5. Then add stock, green chilies, chopped green coriander simmer it.
6. When the simmer is done then dish out them and then serve.
7. Whole mong daal rice is ready.
   

Ingredients For Till ki Chutney:

• Green coriander  1 cup
  
• Mint   1/2 cup
  
• Peanut powder  3 tbsp
  
• Sesame seed  3 to 4
  
• Cumin  1 tsp
  
• Green chilies  2 to 3
  
• Brown sugar  1 tbsp
  
• Lemon juice  1 tbsp
  
• Capsicum  1
  
• Salt  to taste
  

Method:

1. Put green coriander, mint, chopped peanuts, oil, cumin, green chilies, brown sugar or jaggery, lemon juice, capsicum, salt in a blender then take it out and serve.
2. Till ki chutney is ready.