Ms. Griddle: 02/27/13

Keema Pav

Serves 4

Boil green peas in salted boiling water for five minutes or till almost cooked. Refresh in cold water. Drain and leave aside. Heat oil in a thick-bottomed pan, add green and black cardamoms, cloves, cinnamon and bay leaves. Stir-fry briefly.
Add onions and cook on medium heat, stirring continuously till they turn golden brown. Add ginger paste and garlic paste and stir briefly.
Add tomato and cook till oil starts separating from the masala. Add mutton mince and cook on high heat for three to four minutes, stirring continuously.
Reduce heat, stir in half a cup of water and cook covered till mince is completely cooked. Stir occasionally. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas.
Mix well and cook on high heat for couple of minutes or till the mince is quite dry. Sprinkle garam masala powder and garnish with coriander leaves.
Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Serve mince accompanied with pan-fried pavs.

Serves 4

First Marinade

Second Marinade

Clean the mutton pieces, pat dry and flatten with the back of a knife.
For the first marinade, mix together the ground papaya, salt, white pepper powder and ginger and garlic pastes.
Rub the mixture into the mutton cubes and set aside for an hour preferably, in a refrigerator.
For the second marinade, mix together the grated cottage cheese, gram flour and egg white in a bowl.
Add the cream gradually and mix until well-blended. Add the cashew nut paste, white pepper powder, cardamom powder and green chillies.
Marinate the mutton in this mixture for at least five to six hours in the refrigerator.
Preheat the oven to 240 degree C/475 degree F/Gas Mark 9. Thread the marinated mutton cubes onto skewers.
Cook in the preheated oven or in a moderately hot tandoor for eight to ten minutes.
Baste with the melted butter and cook in the oven or tandoor for another three to four minutes.

Serve hot with mint chutney

Serves 4

Grind almonds, sunflower seeds and poppy seeds together. Heat oil in a pan and sauté onions till golden. Add ginger paste, garlic paste and sauté for two minutes.
Add red chilli powder and turmeric powder. Add chicken pieces and sauté for five minutes.
Sprinkle a little water at intervals so that the masala does not burn. Add salt. Add yogurt and cook further for a minute.
Add ground almond mixture and cook for five minutes stirring continuously. Add three cups of chicken stock and bring to a boil.
Once the mixture boils, reduce heat, cover and simmer for twenty minutes.
Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.

Serve with paranthas.