Madrasi Khatti Daal Gosht, Madrasi Tawa Kaleji Masala And Haryali Paste by Chef Gulzar

Ingredients For Madrasi Khatti Daal Gosht:

• Beef with fat 1/2 kg
• Red lentil  100 gm
• Yellow lentil 100 gm
• Spinach  150 gm
• Ginger garlic paste 2 tbsp
• Onion  2
• Green chilies  5 to 6
• Red chilies powder 1 tbsp
• All spice powder  1 tbsp
  
• Mustard  1 tsp
  
• Whole cumin  1 tsp
  
• Whole red spice 1 tsp
  
• Curry leaves 4 to 5
  
• Tamarind paste 4 tbsp
  
• Butter  4 tbsp
  
• Oil  4 tbsp
  
• Salt  to taste

Method:

1. Pour oil add ginger garlic paste, onions then fry it.
2. Then add beef roast, pour water till it tenders and keep it on a side.
3. Then add masoor daal.
4. Now add chopped red chilies, chopped garam masala, salt, garlic paste and water let it cook.
5. Now put butter, add chopped almonds, saute it well, then mix it into daal keep it cooking for 20 to 25 minutes.
6. Then beat it add whole green chilies and tamarind paste mix it well cover and let it cook for 5 minutes.
7. Take it out in a serving bowl.
8. For making baghar pour oil in a pan add butter and mustard seed, cumin and curry leaves give it baghar.
9. Then put it on daal then serve.
   

Ingredients For Madrasi Tawa Kaleji Masala:

• Mutton liver 1 kg
  
• Tomato  5 to 6
  
• Green coriander  1/2 bunch
  
• Green chilies  5 to 6
  
• Tamarind paste  1/2 cup
  
• Clarified butter  1/2 cup
  
• Curry leaves  2-3 sticks
  
• Black pepper  1 tsp
  
• Roasted coriander  1 tsp
• Roasted cumin 1
  
• Roasted fenugreek  1 tsp
  
• Mustard seed  1 tsp
  
• Turmeric powder 1/2 tsp
  
• Ginger water 2 tbsp
  
• Crushed red chili 2 tbsp
  
• Ginger garlic paste 2 tbsp
  
• Salt  to taste

Method:

1. First add mutton liver pieces and add ginger garlic with water cook it for 10 to 15 minutes.
2. Then wash it and put it on side.
3. Now put the liver and put ginger garlic paste and tomatoes cover and let it cook.
4. When the liver its tendered then add red chilies, black pepper, roasted and green coriander, roasted and chopped cumin, roasted and chopped fenugreek leaves, turmeric, curry leaves, green coriander, green chilies, salt and ghee roast it well.
5. When the liver starts to ready then add tamarind paste mix it well and take it out in a dish then serve.
   

Ingredients For Haryali Paste:

• White flour  1/2 kg
  
• Green coriander 1/2 bunch
  
• Mint  1/2 bunch
  
• Green chilies 3-4
  
• Clarified butter 2-3 tbsp
  
• Oil  for fry
  
• Salt  to taste

Method:

1. First add green chilies, green coriander and mint chop it well.
2. Now take a mixing bowl add flour, salt and green masala, water knead it well.
3. Then make a portions, press it with hand and fry it well.