Rajistani Gosht Ka Salan, Crispy Karela And Arbi Shahi Tukray by Zubaida Tariq

Ingredients for Rajistani Gosht Ka Salan:

• Mutton 1/2 kg
• Yogurt  1 cup
• Clarified butter 1 cup
• Green coriander  1 bunch
• Chopped onion  3
• Green chilies  4
• Big cardamom 4
• Garlic cloves  8
• Red chili  8
• Turmeric  1 tsp
• White cumin  1 tsp
• Coriander seeds  1 tbsp
• Salt  to taste

Method:

1. Firstly, heat ghee or oil in one pot and put finely chopped onion and big cardamom.
2. When onions becomes golden brown, then add mutton.
3. Together put salt.
4. Then mix turmeric, whole red chili, white cumin and whole coriander, grind it,mix in yogurt and leave for 10 minutes.
5. When water of mutton dries, then add yogurt masala and roast it nicely.
   
6. Then add water and keep on low flame.
7. When mixture becomes thick and tender, then put chopped green coriander and chopped green chilies and simmer for 10 minutes.

Ingredients for Arbi Shahi Tukray :

• Bread slices  8-10
• Evaporated milk  1 tin
• Sugar  1/2 cup
• Corn flour 2 tsp
• Dry apricot  10
• Almonds  10-12
• Orange marmalade 2 tbsp
• Small cardamom  4
• Oil  as required
• Silver paper  to garnish

Method:

1. First, cut bread into 2 or 4 pieces.
   
2. Now take almonds from dry apricots and break it.
3. Cut dried apricot thinly and cut almonds with its skin.
4. Then grind chopped small cardamom with sugar .
5. After that, heat oil in one karahi pan, steam bread until golden brown, spread them on paper so that it absorbs oil
   
6. Now put evaporated milk, cornflour and small cardamom and make thick paste.
7. Then melt sugar in separate frying pan, make caramel and add almonds and apricots.
8. When it becomes cool, the put orange marmalade.
9. After that, paste milk mixture on toast, paste caramel and apricots, in end put silver paper and serve.

Ingredients for Crispy Karela:

• Bitter gourd 1/2 kg
• Boiled almonds  15
• Red chili flakes  1 tsp
• Salt  to taste
• Chaat masala  as required
• Lemons  2
• Chopped onion 3
• Oil  as required

To wash Bitter Gourd:

• Jaggery  1 tbsp
• Salt  to taste
• Turmeric  1 tsp
• Tamarind  as required

Method:

1. Peel bitter gourd, cut into finely thin, paste salt, turmeric and tamarind pulp without washing it and leave for 20 minutes.
2. Now wash it nicely and strain it.
3. Then heat oil in one karahi pan, deep fry bitter gourd until golden brown, take out and spread on paper.
4. Peel almonds and roast it lightly.
5. Mix finely chopped onion with bitter gourd while serving.
6. In end, add salt, chaat masala, lemon juice and almonds and serve.