Royal Gosht, Makai Ka Shorba And Kelay Ki Kheer by Chef Zakir

Ingredients For Royal Gosht:

• Mutton 1/2 kg
• Onion 2
• Garlic 4-5 cloves
• Ginger 1 medium piece
• Oil 1/4 cup
• Chili powder 1 tsp
• Coriander powder  1 tsp
• Water 1 cup
• Milk 1 cup
• Almond ground 25 gm
• Poppy seeds 1 tbsp
• Green cardamom 5-6
• Salt  to taste
• Khoya  50 gm

Method:

1. First put the onions, ginger piece, garlic cloves in water chop it well.
2. Now pour oil in a pan, add mutton, roast it well.
3. When it turns to change its color then roast it and add roasted onion mixture so that the onions mixture changes its color.
4. Then add chopped coriander, chopped red chilies, roast it for 2 to 3 minutes.
5. Now add water, cover and let it be on simmer.
6. Now dry its water after 20 to 25 minutes when the mutton tenders.
7. Then pour milk, add chopped almonds, raisins, green cardamom, salt, khoya and roast it on high temperature.
8. When the oil starts to appear then add green chilies in end and serve it.
   

Ingredients For Makai Ka Shorba:

• Corn 1 cup
• Butter 3 tbsp
• Flour roasted 3 tbsp
• Milk 250 ml
• Chicken stock 2 glass
• Salt to taste
• Cumin powder 1/2 tsp
• Chili powder 1/2 tsp
  
• Turmeric 1/2 tsp
  
• Egg beaten 1
  
• Curry leaves 3- 4
  
• Green chili 1

Method:

1. First blend the sweet corns with milk.
2. Make the batter of it.
3. Now add batter in pan, add chicken stock.
4. Along curry leaves, salt, chopped cumin, chopped red chilies, chopped turmeric let it cook on low temperature.
5. Now roast the flour, add butter in a pan.
6. Now make the corn mixture thick with flour.
7. When it becomes thick then add beaten egg, spread it on its top.
8. Let it cook for 2 minutes take it out then serve.
   

Ingredients For Kelay Ki Kheer:

• Bananas 6
  
• Tapioca 50 gm
  
• Milk 1/2 kg
  
• Khoya 125 gm
  
• Sugar 125 gm
  
• Kewra 2 tbsp
  
• Almond chopped 50 gm
• Pistachio 50 gm
  
• Fresh cream 1/2 cup

Method:

1. First pour milk, tapioca cook it well.
2. When it is cooked well then add chopped banana, sugar, chopped almonds, pistachio, cook it well.
3. When it becomes to thick then add kewra, khoya, fresh cream cook it for 4 to 5 minutes.
4. Serve it cool in glass.