Khurma

https://www.youtube.com/watch?v=uGpopiF6YSA

Badam Milk

Almond - 40

Milk - 4 cup

Saffron - 1/2 tsp, soaked in hot Water for 30 min

Cardamom Powder - 1/2 tsp

Nutmeg Powder - a pinch

Sugar

Rose essence

Soak the Almonds in hot Water for about 20 min. Blanch the Almonds and slice about 10 of them and keep aside. Place the remaining Almonds in a blender and grind to a smooth paste along with 2-3 tbsp. of Milk.

Bring the Milk to a rolling boil in a heavy bottom pot. Simmer the Milk on low heat for 10 - 12 minutes. Make sure you stir it intermittently to avoid burning and sticking at the bottom.

Slowly add the prepared Almond mixture to the Milk; stirring continuously until completely mixed through.

Add Saffron Water, Cardamom powder, Nutmeg powder, Sugar and Rose Essence. Stir well.

Simmer until Milk is reduced to about ¾ its original quantity.

Transfer to a serving pitcher and refrigerate until ready to serve.

When ready to serve pour into individual glasses and garnish with sliced Almonds and Saffron strands.

Mutton Dalcha

Mutton - 1/2 lb.

Channa Dhal - 1/4 cup

Toor Dhal - 1/4 cup

Turmeric - 1 tsp

Whole Garam Masala - (Cinnamon - 1, Clove - 4, Cardamom - 2, Bay Leaf)

Oil - 2 tbsp.

Onion - 1, chopped

Green Chillies - 3, slit

Curry leaves

Ginger Garlic paste - 1 tbsp.

Tomato - 1, chopped

Eggplant - 1 cup, cubed

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Garam Masala powder - 1 tsp

Tamarind juice - 1/2 cup

Salt

Cilantro

In a pressure cooker add the Mutton along with Channa dhal, Toor Dhal and Whole Garam Masala and pressure cook for 5 whistles.

Heat Oil in a large pan.

Sauté Onion, Curry leaves and Green Chillies until the Onions are soft.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and Eggplant and cook closed for about 5 min.

Season the mixture with Turmeric, Chilli, Coriander and Garam Masala powder.

Once the raw smell of the masalas goes away add the the Tamarind juice and cook closed for another 5 min.

Now add in the cooked Dal-Mutton mixture and let boil for about 15 min. Turn off heat and garnish with Cilantro.