Bong To Piyaza, Gulzar Special Kunna Masala And Chinioti Kunna by Chef Gulzar

Ingredients For Chinioti Kunna:

• Mutton 1/2 cup
• Stock  1-1 1/2 liter
• Chopped onion 1
• Mace spice powder 1/2 tsp
• Black cumin 1 tsp
• Ginger garlic paste 2 tbsp
• Red chili powder 1 tbsp
• Turmeric powder  1/2 tsp
• Coriander powder 1 tbsp
  
• Roasted flour 1 tbsp
  
• Clarified butter 1 cup
  
• Salt  to taste
  
• Sliced ginger  for garnish

Ingredients For Bong Do Piyaza:

• Round meat 1/2 kg
  
• Sliced onion 4
  
• Yogurt 250 gm
  
• Bay leaves  2 to 3
  
• Whole red chili  6 to 8
  
• Green chilies 6 to 8
  
• Ginger garlic 2 tbsp
• All spice powder  1 tbsp
  
• Black cardamom 3 to 4
  
• Cinnamon 3 to 4 sticks
  
• Black pepper 1 tsp
  
• Clarified butter 1 cup
  
• Salt  to taste

Method:

1. Take a bowl add sweet corns, whole big cardamom, curry leaves, whole red chilies, whole black pepper and cinnamon make it crispy.
2. Now add cloves make it crispy and roast it.
3. Then add chopped ginger garlic roast it for 2 to 3 minutes.
4. Now add beaten yogurt, roast it for 2 to 3 minutes.
5. Pour water add bong leave it to tender.
6. When the bong is tendered then add onion slices, chopped garam masala, green chilies, salt and mix and cook it till the oil comes up.
7. Now take it out in a dish.
8. Bong do piyaza is ready to eat.
   

Ingredients For Gulzar Special Kunna Masala:

• Black  cumin 6 tbsp
  
• Mace 1 tbsp
  
• Whole coriander 8 tbsp
  
• Black pepper 2 tbsp
  
• Star anise 2
  
• Clove 1 tbsp
  
• Small cardamom  1 tbsp

Method:

1. First take a pan, add black cumin, nutmeg, whole coriander, whole black pepper, star anise, cloves and small cardamoms roast it.
2. Now put the roasted masala in a chopper.
3. Kunna masala is ready.