Rummaging through an old carton of books, I found a really good cook book,which I almost forgot that existed in my kitchen bookshelf,that had come handy in many situations!
A book on mughlai cuisine!
Mutton roghan gosht caught my attention, I generally make it using another method,this method was completely different from my method,so I decided to give it a try,it turned out really good,and my picky eater husband loved it.So the verdict is PASS for me, coz he seldom says that something is GOOD,so when he says that its good,that means its really good!
onion-1.5 medium(blended to pastealong with 2 green chillies)
tomato 1 medium(blended)
tomato paste 3tbsp
ginger garlic paste 2 tsp
red chilli powder-1/2 tsp(adjust accd to ur taste)
coriander powder 2tsp
fennel seeds powder 1tsp
caraway seeds 1/2 tsp
cinnamon 1 inch stick
ghee 1 tsp
garam masala 1 tsp
cumin powder 1/2 tsp
cashews 1/2 cup
almonds 1/8 cup
cashews and almond grounded togeather with the help of little water to form a paste like consistancy.
P.S: As you can see that I have used both tomato paste and tomato,because the recipe called for tomatoes, I am using tomato paste for the deep red color that is imparted to the gravy,and the tomato simply for the presence of a fresh tomato in my gravy:) (i know very stupid of me!), and one more point, the recipe does not call for blended onion and tomato,it just needs to be chopped, but my husband hates even when a single string of sliced onion is found in his plate,so I blended the onion.
--peel.chop and blend onion with 2 green chillies in a blender,keep aside.
--chop tomato and blend it in blender and keep aside.
--grind the cashews and almonds togeather with about 1/4th cup of water,to form a smooth paste.
-- In a bowl whip the yogurt.
--In a pressure cooker,put oil and ghee,and put it on flame,when it is hot,put caraway seeds,cinnamon and cardamom,then put half of the ginger garlic paste in oil(i.e 1 tsp),fry for some time,then put the onion green chillies paste, and fry till the paste is not watery ,put a thick paste,then add the remaining ginger garlic paste,salt,haldi,red chilli powder,garam masala,fennel seed powder,coriander powder,cumin powder.
--Fry for some time,then put tomato paste as well as the blended tomato,fry for about 5 minutes,then add the cashew,almond paste,fry it till the oil oozes from the sides.
--Then add the whipped yogurt,mix well add, little water if required...I dont think that will be needed.
--Shut the lid, and cook till the meat is tender.
--If you find it less spicy,after cooking then what you can do is finely chop a green chilli,mix it in the gravy well and put little water and let the gravy simmer for about 3-4 mins.
Garnish with cilantro
Serve Hot with naan, I made the kawan's frozen parathas available in any indian grocery store.
P.S: the rogan gosht of this recipe is better than my old one.
Hope you like it!
Leaving you with some quotes from a magazine based on parenting,which I liked a lot...
*** There is a wonderful mythical law of nature that the three things we crave most in life-happiness,freedom and peace of mind - are always attained by giving them to someone else --Peyton Convey March
*** You must be the change you wish to see in the world. --Mahatma Gandhi
***The happiest people dont have the best of everything but,make the best of
everything they have. --Marcus Aurelius
***Stop trying to perfect your child,but keep trying to perfect your relationship with him. --Dr Henker
***Parents need to fill a child'sbucket of self esteem so high that the restof the worldcant poke enough holes to drain it dry. -Alvin Price
***The most important thing that parents can teach their children is how to get along without them. --Frank A.Clark