Bombay veg toast sandwich recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the green chutney:

• 1 cup tightly packed coriander leaves or ½ cup each of mint leaves and coriander leaves
• ½ tsp chaat masala powder
• 1 to 2 green chilies, i added 3 as we like spicy chutney for sandwiches
• salt as required
• 1 or 2 tsp of water for grinding

for the sandwiches:

• 8 to 10 slices of brown, whole wheat, multi grain or white bread
• 1 medium size tomato, thinly sliced
• 1 medium size onion, thinly sliced
• 1 small cucumber, thinly sliced
• 1 boiled beetroot, thinly sliced (optional)
• 1 or 2 boiled potato, thinly sliced
• butter at room temperature, as required
• chaat masala or sandwich masala to sprinkle on the veggies
• black salt or rock salt or regular salt to sprinkle on the veggies

INSTRUCTIONS:

preparing the chutney:

• blend all the ingredients mentioned under the list 'for green chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
• keep the chutney aside.

preparing the sandwiches:

• slice the bread corners if you want. apply butter on the bread slices
• apply the green chutney on the buttered slices.
• place the 2-3 slices of all the veggies alternately on four bread slices.
• sprinkle chaat masala or sandwich masala and black salt on the veggies alternately.
• cover these with the remaining bread slices. now toast the sandwiches in a toaster or grill.
• if using a hand toaster you will have to do it one sandwich at a time. keep the hand toaster on fire. toast one side. when it gets browned, toast the other side. you can easily open the toaster and check if the bread has browned or not.
• remove when done and apply some butter on the top of the hot toast sandwich.
• serve veg toast sandwich with tomato ketchup and some mint cilantro chutney.

Mixed Mithai Kulfi

Traditional Indian sweets.

Preparation Time : 26-30 minutes

Cooking time : 5-6 hour

Ingredients:
Malai peda 7-8 
Kalakand 7-8 pieces
Kaju katli 7-8 
Gulab jamuns 8-10 
Milk 4 cups
Sugar 1/2 cupSaffron (kesar) a few strands
Roasted almonds roughly chopped10-12

Method:
Step 1
Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat and simmer for ten to fifteen minutes.
Step 2
Take malai peda, kalakand, kaju katli and gulab jamuns in a mixer. Add a little milk and puree.
Step 3
Transfer into a deep bowl. Add the thickened milk and mix. Pour the mixture into kulfi moulds. Sprinkle saffron strands and almond pieces on each.
Step 4
Screw the lids on the cones and keep them in the freezer to set.
Step 5

Once set unmould and serve immediately.

Salty Cheedai

Preparation Time : 0-5 minutes
Cooking time : 21-25 minutes

Servings : 4

Ingredients:
Rice flour 2 cups
Salt to taste
Split black gram flour (urad dal ka atta) 1/4 cup
Fresh Scraped Coconut 1 1/4 cupAsafoetida a pinch
Cumin seeds 1/2 teaspoonOil for deep-frying



Method:
Step 1
Roast rice flour in a non-stick pan till the raw smell goes. Remove from heat and let it cool.
Step 2
Sieve together the rice flour and black gram flour through a fine sieve into a bowl. Add coconut, asafoetida, cumin seeds and salt and mix well. Add sufficient water and knead into stiff dough. 
Step 3
Divide the dough into sixteen equal portions and press them making sure that there are no cracks.
Step 4
Heat sufficient oil in a kadai, slide in the cheedai and deep-fry till golden. Drain on absorbent paper and let them cool. 
Step 5

Serve warm or store in air-tight containers.

Rohu Fish fry

Rohu Fish or carp fish is very popular in Orissa and Bengal as well as in Bihar also.This Rohu Fish Fry is very  spicy and crispy fish recipe.This fish  has to be eaten very carefully as it has lots of throne.Taste wise it is very good and fleshy.


Ingredients:
Fish (rohu) - 400 gms cut into slice
Garlic paste - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt as per taste
Lemon juice - 1 tbsp
Musturd oil - for deep frying

Method:
Step 1
Clean the fish properly and add lemon juice .
Step 2
Keep it aside for 5-6 minutes.
Step 3
Once again wash the fish and drain out the water.
Step 4
Now add garlic paste, turmerin powder and salt on the fish and mix it properly.
Step 5
Heat oil in a frying pan when it is very hot add fish peices and fry.
Step 6
Fry on both side till golden brown colour appears.
Step 7
When fish turns golden brown remove from flame.
Step 8
Fry the remaining peices in the same way.
Step 9

Serve it with salad and sauce.

Indian butter chicken recipe (murgh makhani)

punjabi murgh makhani known as butter chicken has gained much popularity across the globe. Paired with butter naan or kulcha is something which most Indians love during their restaurant visits. I have made butter chicken countless number of times since kids have a special liking towards it as it is not very hot and spicy like the typical South Indian chicken curry.

Ingredients (240 ml cup used)

First marination
450 grams to ½ kg chicken (or 1 lb.)
¾ tbsp. lemon juice
¼ tsp. Salt
½ tsp. Red chili powder
Second marination
¾ tsp. kasuri methi
⅛ tsp. turmeric
½ tsp. garam masala powder
¾ tbsp. oil
1 tbsp. ginger garlic paste
½ cup thick curd/ hung yogurt (or greek yogurt, refer notes)
Makhani masala (gravy)
2 tablespoons butter
1 tsp. ginger garlic paste
One thin 2 inch cinnamon stick
2 green cardamoms
2 cloves
Generous pinch of methi powder (fenugreek seeds powder)(optional)
1 to 2 green chilies slit
4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
1 tsp red chili powder (adjust to suit your taste and color)
8 cashew nuts or blanched soaked almonds (refer notes)
½ tsp. garam masala powder (refer notes)
½ tbsp. kasuri methi
¼ tbsp. sugar
80 to 100 ml chilled cream (refer the notes)
Coriander leaves for garnishing

Prepare:

1. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes
2. Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
3. Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
4. Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
5. To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
6. Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency
7. Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
8. Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
9. Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
10. Garnish punjabi murgh makhani with coriander leaves and extra cream if desired.

VEGETABLE PIZZA

Ingredients:

Carrots
Cabbages
Tomatoes
Onions
Cheese cubes
Cheese slices
Red chilli powder
Salt
A pinch of pepper
Oil
Capsicum
Pizza base

Method:

• Cut the cabbage, carrot, capsicum and tomato.
• Take cheese cubes and slices and chop them into very fine pieces.
• Peel and chop the onions.
• After chopping all the vegetables (onion, cabbage, tomato, capsicum, carrot), put them in a frying pan.
• Put three tablespoons of oil or as per the quantity of vegetables.
• Turn on your burner, put the pan on it and put red chilli powder, pepper, and salt into it. Fry the vegetables for 10-15 minutes until the delicious smell doesn't comes out of the cooking.
• After frying, take a pizza base put the fried and spicy vegetables on the top of the base.
• Put the chopped cheese cubes and slices on the top of the fried vegetables.
• Set your microwave for 5 minutes. Keep the pizza in it and take it out after 5 minutes.
• Your delicious pizza is ready

Sunday Special Bengali Chicken Curry Or Murgir Patla Jhol

Murgir Jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger. Potatoes are added to the stew as a thickening agent. Tomatoes are also added to impart the dish with a reddish color which is preferred by the people of Bengal. 

Preperation Time: 30 Minute
Cooking Time: 1 Hour

Ingredients:

• 1 young chicken cut into pieces
• Potato 2 medium size cut into half
• 1 medium size Onion finely chopped
• 2 tablespoons ginger & garlic paste
• 2 ripe tomatoes chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 4 Green Cardamom Pods
• 4-5 Clove
• 1 Cinnamon Stick
• Little Javetry
• Salt & sugar as per taste
• 4 tablespoons mustard oil

Method:

• Clean and wash the chicken in cold water and sieve the excess water and keep aside for 30 minutes.
• After 30 minutes take a large bowl and place the chicken pieces into it and marinate it with turmeric, red chili, chopped tomatoes and 1 tablespoon oil and set aside for 1 hour.
• Now heat the remaining oil in a heavy bottomed pan and fry the potatoes till golden brown and keep in a bowl.
• In the same oil add the whole garam masala (4 green cardamom pods, 4-5 cloves, 1 cinnamon stick, little javetry) and fry till they splatture.
• When they started splatturing add the onion and some salt and sugar and cover the pan and simmer it to make the onion soft.
• When the onion will be soft add the ginger garlic paste and fry for 5 minutes with adding little water.Now add the marinated chicken and cover the pan and cook the chicken on medium heat for 15 minutes.
• After 15 minutes open the lid and higher the heat to evaporate all the water came out from the chicken.
• When all the water will be evaporated fry the chicken with the masala till oil comes out from the masala.
• When oil starts coming from the masala add 2 cups of water in to the pan and place all the curry in a pressure cooker, add fried potatoes and pressure cook with 2 whistles.
• If you do not have any Pressrue Cooker, cook the chicken curry in the same pan where you stir fried the chicken with the spices. Add 2 cups of water to the pan and cook the chicken with an airtight lid on medium low heat for 15-20 minutes, till the chicken and potatoes are tender.
• When the pressure will be out from the cooker open the lid and serve the "Murgir Jhol" with steamed rice.

Rasmalai

Ras Malai, cotton soft cheese in a creamy milk sauce, is a delectable Indian dessert. Find out how easy it is to make and impress your family and friends. Ras Malai is a delicious and perfect end to any Indian meal. Make it for your next party or holiday celebration. 

Prep time: 5 mins

Cook time: 1 hour

Ingredients:

• Whole Milk – 8 cups (divided)
• Lemon Juice – 2 Tbsp
• Water – 5 cups (in a pressure cooker)
• Sugar – 1 cup
• Saffron – pinch
• Cardamom Powder – 1/4 tsp
• Pistachios & Almonds – 2 Tbsp, roughly chopped
• Sugar for the Ras – to taste

Method:

•  Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
• Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
• When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
• Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
• Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
• Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
• 7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
• In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
• Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
• After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
• Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
• Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
• Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
• Pour the prepared reduced milk over the paneer and chill in the refrigerator.
• Garnish with additional chopped nuts.

KERALA FISH KORMA RECIPE

Indian fish dish are renowned world over for lip smacking curries, tikkas and tandoori fish. Fish tikkas and pakoras are served as accompaniment or starters.

Ingredients:
1 kg fish 
1/2 cup curd 
1/2 cup onion paste 
2 tsp ginger paste 
1 tsp garlic paste 
1 tbsp coriander paste 
6 cardamom 
1 inch cinnamon 
2 tsp salt 
3/4 cup ghee or oil 
6 green chilli 
2 tbsp kewra 
1 tbsp sugar 
1 tbsp lemon juice

Preparation:

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.

Bhindi Zunka

This dish is okra(Bhindi) with Zunka. Zunka is a spicy Chickpea flour preparation, usually made in Maharashtra state in India and served with Bhakri, a hard flat bread made of Sorghum, millet, wheat and other grain combinations. 
Preparation Time: 0-5 minutes.

Cooking time: 31-40 minutes.

Ingredients:

• Ladyfingers (bhindi) diagonally and thinly sliced 200 grams
• Gram flour (besan) 4 tablespoon
• sOil 3 tablespoon
• sCumin seeds 1 teaspoon
• Mustard seeds 1/2 teaspoon
• Green chillies roughly chopped3-4 Asafoetida 1/4 teaspoon
• Yogurt 4 tablespoons
• Coriander powder 1 tablespoon
• Red chilli powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Salt to taste
• Spring onions with greens 1 bunch
• Fresh coriander leaves roughly chopped1/4 cup
• For tempering 
• Ghee 2 tablespoons
• Asafoetida 1/4 teaspoon
• mustard seeds 1/2 teaspoon
• For garnishing 
• 1 flower made with spring onion bulb
• 1 flower made with fresh red chilli 

Method:

Step 1

Heat oil in a non-stick wok, add cumin seeds and let them change colour. Add mustard seeds and let them splutter.

Step 2

Add green chillies and asafoetida and sauté for 30 seconds. Add ladyfinger and sauté till they turn light brown and crisp.

Step 3

Put yogurt, gram flour, coriander powder, red chilli powder, turmeric powder and one cup water in a large mixing bowl add and whisk to make a lump free batter.

Step 4

Add salt to the pan and sauté on medium heat.

Step 5

Slice spring onion bulbs diagonally and roughly slice the greens.

Step 6

Add the spring onion bulbs and greens to the pan. Add coriander leaves and mix well.

Step 7

Add the gram flour mixture and cook, stirring continuously, for 10-12 minutes or till the mixture thickens.

Step 8

For tempering, heat ghee in a small non-stick pan. Add asafoetida and mustard seeds and let the seeds splutter.

Step 9

Add the tempering to the zunka and mix lightly.

Step 10

Transfer into a serving bowl and serve hot garnished with spring onion flower and red chilli flower.

HYDERABADI CHICKEN BIRYANI RECIPE

Preparation Time - 10 Minutes

Cooking Time- 40 Minutes

INGREDIENTS:

• 3 ½ cups basmati rice
• 400 g chicken (curry cut)
• 4 tbsp oil
• 2 tbsp ghee
• 1 packet Knorr® Easy to Cook Hyderabadi Biryani

METHOD:

Step- 1

Boil rice in 1 litre water with 1 tablespoon of oil and 1 tablespoon of lemon juice till ¾th done. Drain excess water and keep aside.

Step-2

Fry the chicken in 2 tablespoons of oil. Add 1 ½ cups of water and the entire contents of Knorr Ready to Cook Hyderabad Biryani. Mix well and cook until the chicken is tender, and the gravy reduces to half its original quantity.

Step-3

Spread the boiled rice and mint leaves over the vegetables. Add the 2 tablespoons of ghee along with the turmeric on top of the rice.

Step- 4

Cover the pan and let the biryani cook for another 3-5 minutes over a low 

flame, until you see steam releasing from the sides of the lid.

Chocolate kulfi

Preparation Time- 31-40 Minutes

Cooking Time-  51-60 Minutes

Ingredients:

• Chocolate grated1/2 
• cupCondensed milk 1/2
• cupMawa (khoya) grated3/4 cup
• Milk 1 litres

Preparation:

Step- 1


Heat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to one-third the original quantity. Add khoya and mix. Then add condensed milk and reduce for five more minutes.

Step- 2

Take it off the heat and add grated chocolate, leaving aside some for the garnish, and mix well.

Step- 3

Transfer the mixture into kulfi moulds. Sprinkle the remaining grated chocolate on top and close the lid of the moulds. Keep the moulds in the deep freezer and allow to set.

Step-4 

When set unmould, slice and serve immediately.

Delicious Recipe Cholar Dal.

Cholar dal is one of my favorite lentils. Cholar dal or chana dal is prepared in different ways throughout India. This preparation is very specific to Bengal. This authentic Bengali recipe has an affluence of sweet taste in it, and the charming yellow color will drive any foodoholic crazy. Cholar dal is best had with kachuri, luchi or chapattis.

Preparation Time : 11-15 minutes.
Cooking Time:  11-15 minutes.

Ingredients:

• Split Bengal gram (chana dal) soaked 1 1/4 cups.
• Turmeric powder 1/2 teaspoon.
• Sugar 1 tablespoon
• Salt to taste
• Ghee 1 tablespoon
• Fresh coconut cut into 1/2 inch thick slices 1/4
• Cloves 6-8
• Cinnamon 1 inch stick
• Black cardamoms 4
• Cumin seeds 1 teaspoon
• Dried red chillies broken 3
• Green chillies roughly chopped 2-3
• Raisins 2 tablespoons
• Ginger paste 1 teaspoon

Prepare:

First step

Heat 4 cups water in a deep non stick pan. Add chana dal, ½ tsp turmeric powder, 1 tbsp sugar and salt, cover and cook till the dal is cooked.

Second Step

Heat ghee in another non stick pan, add coconut slices and fry till golden. Drain on absorbent paper.

Third Step

Add cloves, cinnamon, black cardamoms, cumin seeds, dried red chillies, green chillies and raisins to the ghee remaining in the pan and sauté.

Fourth Step

Add chana dal and ginger paste and mix well. Cover and cook for 10-12 minutes or till the dal thickens. Add half the fried coconut slices and mix well.

Five Step

Transfer into a serving bowl, garnish with remaining coconut slices and serve hot.

 

Bitter Gourd fry (Kalara Bhaja).

Ingredients:

Kalara (Bitter Gourd) – 300 gm 
Rasuna (Garlic) –          30 gm 
Pancha Phutana( Pancha Phoran) – 1 tsp 
Sukhila Lanka (Dry Chili) -2pc 
Sorisha Tela (Mustard Oil) – 4 tbsp 
Haladi Gunda (Turmeric Powder) – 1 tsp 
Luna (Salt) – as per taste. 

Preparation:

Cut the bitter gourd into thin round slices.

Heat oil in a frying pan; put the pancha phoran, garlic and dry chili. Fry it till     the garlic turns golden brown.

Add the bitter gourd slices, turmeric powder and salt. Stir it and cover it.

Lower the flame, stirring it time to time and fry it till the bitter gourd is well cooked.

Then fry the bitter gourd in a high flame till it turns golden brown.

Remove from flame and serve it.

Dahi Pakhala, Saga Bhaja, Badi Chura - famous food in Odiya people

Dahi Pakhala | Pakhala Bhata
Ingredients

• Cooked Rice – 1 bowl
• Water – 2 bowls
• Curd – 1 cup
• Mustard – 1 tbsp
• Curry leaves – 10
• Salt – As per test
• Dry chili – 1
• Ginger – 1 inch (smashed)
• Oil – 1 tbsp
•  Basi Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool. Keep for 6-8 hours.
• For Saja Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
• Put a pan on medium flame. Once hot add, add 1 tbsp oil. Add mustard seeds, curry leaves and dry chili and wait till it crackles. Now simmer the flame add ½ cup water. Allow it to cool. Add this along with curd, smashed ginger and salt to the bowl containing rice and water. Mix well.

Kosala Saga bhaja | Green leafy math fry

Ingredients

• Kosala saga or Green leafy math leaves – 1 large bowl (washed and cut finely)
• Mustard seeds – 1 tbsp
• Garlic – 8 cloves (peel and crushed)
• Dry red chili – 1 medium
• Oil – 2 tbsp
• Salt – 1/2 tsp
• Potato – 1/4 bowl (washed and cut into small pieces

Put a kadai on medium flame with oil and once hot add mustard seeds, dry red chili. After the mustard seeds crackle, add the crushed garlic. Saute for a min. Add potato and saute for 3 mins.

Now add green leafy math leaves and again saute for 2 mins.Cover it for 3 mins (if leaves and potato are not cooked properly then again cover for 3 mins). Add salt and mix properly.

Badi Chura | Mangauri Choora

Ingredients

• Badi/(urad daal ki mangauri) – 1 bowl
• Coriander leaves – 1/2 bowl (washed and cut finely)
• Mixture – 1/2 bowl
• Fried Peanut – 2 tbsp
• Onion – 1 big (peels and cut medium)
• Green chili – 1
• Dry red chili powder – 1/2 tsp
• Mustard Oil – 2 tsp
• Salt – 1/2 tsp
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Place a kadai in medium flame and add badi. Sauté for 3 mins and add the mustard oil. Again sauté for 2 min (up to badi changes its color to light brown). Put all the fried badi, mixture, green chili, coriander leaves, onion, peanut in the grinder and grind it for 20 sec (don’t make it a paste). Add salt, red chili powder and mix it well.

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Odia Style Mati Handi Mutton Kasa

Mati Handi Mutton Kasa

The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.

Preparation Time : 5-10 minutes

Cooking time : 25-30 minutes

Servings : 4

Mati handi Mutton  is one of the hot favorite  at any roadside eatery on Cuttack-Bhubaneswar road . Mati handi mutton is marinated with spices and prepare in less oil.It is a  non veg popular Mutton dish in India.You can prepaid a variate of item of Mutton

Ingredients:

• Mutton – 500  gm
• Sugar – (Chini )  - 1 tsp
• Bay leaf- ( Teja Patra) – 2 no
• Cardamom - ( Gujurati ) – 3 no
• Cinnamon - (Dalchini)  – 2 no
• Clove - (Labanga ) – 4 no
• Onion – (Piaja) – 4 no.
• Garlic paste – 2 tsp
• Ginger paste – 2 tsp
• Tomato-( Bilati )  – 2 no
• Turmeric powder -(Haladi Gunda ) – 1 tsp
• Chili powder – (Lanka Gunda) – 2 tsp
• Yogurt - (Dahi ) – 1 tbsp
• Garam masala – 1 tsp
• Salt – ( Luna ) – As per test
• Mustard Oil – 4 tsp.

Preparation:

• Cut and wash the mutton properly up to 3,4 times.
• Crush the cardamom, cinnamon and clove and keep it separately.
• Cut the onion into small paces.
• Peal and crush the ginger and garlic and make pest separately.
• Take a mati handi and heat it 10,15 minutes.
• Then hit mustard oil then sugar and fry till the sugar change into brown.
• Then add bay leaf, cardamom, cinnamon, clove, onion and fry it.
• Add ginger and garlic paste and tomato mix it well and fry a minutes.
• Also add turmeric and chili powder, mix all of them.
• Then stirring it 10,15 minutes.
• Then add mutton pieces and mix with the masala properly .
• After that add Yogurt and salt with it and mix all of them.
• Add 1 cup of warm water and cover it for cook until mutton is done.
• Garam masala then add with it and remove it.
• Garnishing with coriander leaves and onion  slice.
• Serve it hot with rice , roti , paratha.
• The best thing of Mati Handi is it can be cooked in less oil and it has its own color and taste.