Himachali Cuisines

CHHA MEAT

Portions

4

Ingredients

600 gms mutton, 25 gms garlic, 50 gms ginger, salt, pepper to taste , 25 ml mustard oil, 600 ml butter milk , 3 gms ilaichi, clove and dalchini, 1/4 bunch coriander leaves , 30 gms fat, a pinch of termeric

Method

Clean, cut and wash mutton. Take mustard oil and marinate it all grounded masala. Heat fat, put ilaichi, clove and dalchini for flavour. As it gets a little brown, add marinated meat. Try to get it cooked as much as possible. Add 200ml butter milk, which should not get dry while roasting the meat. When it is about to cook put remaining butter milk and stir it. Garnish with coriander leaves, green chilli & ginger strips. Serve Hot.



BATHU KI KHIR

Portions

4

Ingredients

100 gms bathu, 1 ltr milk, 100 gms sugar, 10 gms kaju, 10 gms walnut, 10 gms kishmish, few drops desi ghee

Method

Make flakes of bathu, keep aside & Sieve. Heat milk. Add bathu & also chopped dry fruits. Cook it up to the required consistency and add sugar. Serve hot or cold.



SEPU BADI

Portions

4

Ingredients

500 gms dal urd dhulli, 1000 gms palak, 250 gms uurd, 200 gms oil, 75 gms masala mix ( jeera, chotti ilaichi, dhania, mirch, kali mirch, methi, long), 20 gms haldi, salt to taste

Method

Keep Dal in water for 12-14 hour. Grind Dal Mix masala in the paste of Dal. Prepare dove of this grind Dal. Steamed this Dove for about one hour. Cut the steamed cooked dove about ?' square size. Deep fry the qubs. Put oil in the panand heat-up add Mix whole Masala till tender. Add curd, grind palak. Cook this mixture properly. by adding haldi. Add deep fried badi and cooked for 10 minutes. Serve hot with boiled rice.


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