TIMES FOODRECIPESCHEF'S CORNERJIGGS KALRAKAIRALI ROAST MASALA

PANEER TIKKA
Kairali Roast Masala Paneer Tikka Recipe

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Paneer Tikka is one of the most liked Indian dish and there are several versions of this dish
that you can always find in several restaurants. Almost everyone likes to have it, especially
kids. As the name says, Kairali Roast Masala Paneer Tikka is a type of tikka which is made
with special kairali masala. Kairali masala has a very distinct and an exotic taste. The masala
originates from the green lands of Kerala. It is known to be one of the most famous spices of
that place. This paneer tikka recipe makes use of this aromatic and unique masala in its
preparation. It simply adds an authentic taste to the dish. The dish has a strong and smoky
flavour. Feel the crunch of outer tandoori layer along with mildness of the paneer by trying this
dish soon. If you are someone who likes to experiment with food and flavours, then you
should definitely try this dish soon. This is a thick gravy appetizer dish so, you could prepare it
in lunch or dinner for your loved ones. Serve it along a crispy parantha or naan to get the best
taste. Experiment with your taste-buds by preparing this dish soon. Simply enhance your
festive celebration by preparing this dish on auspicious day of Diwali or Holi and create a
memory of flavours with your loved ones. It is a simple and quick recipe. It will hardly take half
an hour to prepare this delectable appetizer dish. Make sure you make use of fresh cottage
cheese for preparation to get a perfect taste. Also, it is suggested that you roast the paneer to
perfection to get a proper texture. This is an exclusive chef recipe, so follow the steps
carefully to get the best taste. Experience a burst of flavours by preparing it soon for your
family and loved ones.
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Ingredients of Kairali Roast Masala Paneer Tikka
1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8
Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15
Servings16 Servings17 Servings18 Servings19 Servings20 Servings

1 kilograms cottage cheese

2 1/2 tablespoon coconut oil
400 gm chopped tomato
1 piece chopped ginger
5 teaspoon coriander powder
2 teaspoon turmeric
3/4 cup coconut milk
4 teaspoon rice flour
3 dashes nutmeg powder
1 1/2 tablespoon lemon juice
4 teaspoon garam masala powder
2 teaspoon black pepper
1 medium sliced onion
8 cloves peeled garlic
4 green chilli
4 teaspoon red chilli powder
2 handful curry leaves
1 cup plain greek yogurt
2 dashes powdered green cardamom
7 tablespoon fresh cream
salt as required

How to make Kairali Roast Masala Paneer Tikka

Step 1To prepare this delicious appetizer, first, take a medium non-stick sized pan and place
it on medium flame. Then, pour and heat oil in it. Once the oil is hot enough, add sliced
onions and saute them until they become translucent. Then, add chopped tomatoes in the
pan and stir-fry them until almost all the moisture has evaporated. Next, add peeled garlic,
chopped ginger and green chillies in the pan and stir for a while. Now, add coriander powder
along with red chilli powder, turmeric powder, curry leaves in the pan and cook until the
moisture has evaporated completely. Also, add salt as required and mix properly. Once
cooked, turn the flame off and let the mixture cool.Step 2Now, transfer the prepared mixture
to a mixer-grinder jar and add coconut milk in it. Then, blend the mixture on maximum speed
until you get a smooth paste. Once done, transfer the paste to a bowl and keep aside for a
while.Step 3Next, wash and pat dry the cottage cheese properly. Then, slice the cottage
cheese into 16 equal sized chunks and keep aside for next 10 minutes.Step 4Now, take
another medium sized bowl and add yogurt along with kairali roast masala, rice flour in it.
Then, whisk properly with the help of a blender until smooth. Also, add green cardamom,
nutmeg powder, lemon juice, cream in the bowl and whisk again. Next, dip the cottage
cheese chunks(step 3) in the prepared batter properly. Place the mixture in refrigerator for
some time.Step 5Next, place the dipped cottage cheese chunks on skewers(tandoor sticks)
evenly. Also, place a raw onion in 1 of the skewers. Transfer the filled skewers on a baking
tray. Pour the remaining batter on the top of the chunks neatly.Step 6Then, preheat the OTG
at 135 degree Celsius(275 Fahrenheit) for 10-12 minutes. Now, place the baking tray in OTG
and let the cottage cheese chunks cook for next 5-6 minutes. Once cooked properly, remove
the tray from OTG.Step 7Lastly, take a serving dish and transfer the prepared gravy(step 1&
2) in it. Then, neatly place the tandoori chunks(step 6) over the gravy. Also, sprinkle some
pepper and serve hot.

Paneer Tawa Masala

Source: Jiggs Kalra

Paneer Tawa Masala

Those who had read through my previous posts must have figured out my affinity
towards "Jiggs Kalra" recipes. His recipes have always worked for me. Looking
back, I certainly regret not having bought the recipe book when I got the
opportunity. 10 odd years back, I wasn't even aware who Jiggs Kalra w

INGREDIENTS

500 gms Paneer (Cottage Cheese)

2/3 cup Ghee
2 teaspoons seeds Ajwain Carom / (Ingredient's Gallery)
1 - 1/4 cups Onion Chopped
1 - 1/2 tablespoons chopped ginger (I used paste)
1 teaspoon Garlic cloves paste
4 green chillies slit
1 - 1/2 teaspoons Chilli powder
1 teaspoon Coriander powder powder
3 - 4 tomatoes pureed
1 tablespoon Methi Kasoori
1/4 cup Fresh cream
INSTRUCTIONS

Heat ghee in a pan..

Deep fry the paneer cubes till golden brown.
Drain onto absorbant paper and keep aside.
Remove excess ghee from the pan leaving about 2 tablespoons of ghee behind.
Add carom seeds and let crackle.
Add the chopped onion,ginger-garlic pastes and slit chillies and saute for 2
minutes.
Add the chilli powder and coriander powder and stir for a minute.
Tip in the pureed tomatoes and cook till oil separates.
Add the cream, salt and kasoori methi and when it starts to boil, add the paneer.
Dry roast and crush the kasoori methi with your fingers just before adding.
Mix well.
Serve with any Indian bread of your choice.

Peethiwaali Machchi is an Avadhi dish. I got this recipe from Jiggs Kalra’s collection.
Here’s the recipe.
Peethiwali Machchi
Source: Jiggs Kalra
Peethiwaali Machchi (Batter Fried Fish in an Onion based Gravy)

Peethiwaali Machchi is an Avadhi dish. I got this recipe from Jiggs Kalra's
collection. Here's the recipe. Peethiwali Machchi Source: Jiggs Kalra

INGREDIENTS

2 (250 gms each) or any 500 gms Pomfret fish - steak

For the marinade
4 teaspoons Garlic cloves paste
1 - 3/4 teaspoons Ginger paste
4 tablespoons Lemon juice
1/2 teaspoon Chilli powder
For the peethi
1/4 cup Rice Basmate
1/2 teaspoon Chilli powder
to taste Salt
50 gms Curd
For the gravy
2/3 cup Onion Chopped
3 tablespoons Onion Fried paste
4 teaspoons Ginger paste
3 tablespoons Garlic cloves paste
3 - 1/2 teaspoons Cashewnut paste
1 tablespoon Coriander powder powder
1/2 teaspoon Chilli powder
1/2 teaspoon Turmeric powder powder
to taste Salt
1 cup Curd
1/2 teaspoon Garam masala powder
3/4 teaspoon Methi Kasoori
Fish Oil for frying
INSTRUCTIONS

Soak the rice for and hour.

Meanwhile, mix the ingredients of marinade and rub onto the the fish/steaks and
keep aside for 15 minutes.
Drain the soaked rice and put it in a blender with chilli powder, salt and just
enough water to make a thick paste and grind to a fine paste. Add the curd
into a bowl and whisk well. Add the ground rice paste and mix well.
Heat oil in a pan on medium heat. Dip the fish or steaks in the batter and put in
 hot oil. Fry till golden brown on either sides. drain the fish and reserve the
oil for further use.
To make fried onion paste, fry thinly sliced onion to golden brown. Drain and cool.
When cool, add a little bit of curd and grind to a fine paste.
Grind the chopped onion along with the fried onion paste to a fine paste. Add curd
and mix well.
Heat a few tablespoons of the reserved oil in a pan. Add the mixed onion paste
and stir over medium heat for a minute. Add the ginger-garlic pastes,
cashewnut paste, coriander powder, chilli powder, turmeric powder and
salt and stir. Add the curd and bring to a boil. Reduce heat and cook till oil
separates. Add about 2 cups of water and bring to a boil. Simmer for 10
minutes. Remove and strain the gravy to another pan. Bring to a boil.
Reduce to low heat and add the fried fish. Sprinkle garam masala and
kasoori methi. Cover and simmer for few more minutes. Adjust the
seasoning.
Remove and arrange the fish on shallow serving dish and pour the gravy. Garnish
with chopped coriander leaves. Serve hot with rice.

Kadai Gosht Hussainee

Source : Jiggs Kalra

Kadai Gosht Hussainee

Here's another yummy recipe from the Jiggs Kalra collection. Kadai Gosht
Hussainee, a mild Kadai dish. Kadai Gosht Hussainee Source : Jiggs Kalra

INGREDIENTS

450 gms Mutton Lamb /

450 gms Liver lamb of
1 cup Curd
1 teaspoon Chilli powder
1 teaspoon Coriander powder
to taste Salt
1 - 1/4 cups onion Sliced
3 tablespoons Chopped ginger (I used paste)
4 - 1/2 teaspoons Chopped garlic (I used paste)
3 green chillies Finely chopped
1 - 3/4 teaspoons Cumin seeds
1 - 3/4 teaspoons Mustard seeds
2 - 1/2 teaspoons Coriander seeds
3 tablespoons Almond paste
3 tablespoons Cream
1 teaspoon Saffron
2 tablespoons Milk
1 teaspoon methi Kasoori
1/2 teaspoon cardamom Green powder
1 Capsicum diced
1 tomato small Chopped
2 tablespoons coriander leaves Chopped
INSTRUCTIONS

Dissolve the saffron in warm milk and keep aside.

Mix the almond paste with cream and keep aside.
Whisk the curd with chilli powder, coriander powder and salt. Marinate the mutton
pieces(not the liver) in the curd mixture for at least 30 minutes.
Pound the coriander seeds in a mortar and pestle. Keep aside.
heat oil in a pan and saute the sliced onion over medium heat till light brown. Add
the ginger-garlic-green chillies and saute further till the onions turn golden
brown.
Add the cumin, mustard seeds followed by pounded coriander seeds. Stir for 15
seconds and add the marinated lamb. Add about 3 cups water. Cover and
cook till the lamb pieces are 3/4th cooked.
Add the liver pieces and simmer till the lamb is tender and the liquid has
evaporated. Add the almond paste and bring to a boil. Reduce to medium
heat and add the saffron, kasoori methi and cardamom powder and stir
well.
Add the sliced capsicum and chopped tomatoes and stir for about 3 minutes.
Switch off heat. Transfer to a serving platter and garnish with chopped coriander
leaves and serve hot with an Indian bread of your choice.

Baingan Bhartha
Source: Jiggs Kalra

Baingan Bhartha (Smoky Mashed Brinjal)

I have come across a lot of people who dislike Brinjal from the bottom of their
hearts. I too was one of them, till the foodie in me got the better of me, getting
me to be a little adventurous. Am I thankful for that change?? You bet !! One thing
I realised after trying this dish was that, Brinjal
INGREDIENTS
250 gms Brinjal Whole
1 onion Finely chopped
1 teaspoon Ginger paste
2 - 3 green chillies Finely chopped
1 tomato Finely chopped
1/4 teaspoon Turmeric powder
1 teaspoon Chilli powder (I used Kashmiri chilli powder)
to taste Salt
1/2 teaspoon Cumin seeds
pinch Cumin powder a
2 tablespoons butter Ghee Clarified / / Oil
2 tablespoons coriander leaves Chopped
INSTRUCTIONS

Apply ghee/oil over the brinjals and roast in a tandoor or gas stove till the skin
starts to peel off.
Remove from the heat and plunge the brinjals in water. Remove the skin and
stem and chop up the brinjal. Keep aside.
Heat oil/ghee in a pan. Add the cumin seeds and when they start to splutter, add
the chopped onions and saute till they turn transparent.
Add the ginger paste and chopped green chillies and cook till raw smell goes.
Add the chilli powder, turmeric powder and cumin powder and fry for a few
seconds.
Add the chopped tomato and cook till oil separates.
Add the chopped brinjals and salt and mix well.
Cook for about 5 minutes till the mixture is well blended.
Add the chopped coriander leaves.
To give a smoky flavour to the dish, heat up a charcoal till it turns amber.
Transfer it to a heat proof bowl and place the bowl in the centre of the brinjal dish.
Immediatelyly pour a teaspoon of ghee/ oil over the charcoal and cover the dish
with a tight fitting lid. Leave it for about 10 minutes.
Remove the charcoal bowl and serve the dish hot with rice or roti. I would strongly
recommend this as it enhances the taste of the dish.

Kolmi No Patio- Parsi Style Prawn Curry

Source: At The Back of the Hill

The other day, I was flipping through the book by Jiggs Kalra, looking for some
Prawn recipe. I was intrigued by the name Kolmi No Patio, a Parsi prawn dish,
which is a blend of tangy, sweet and spicy flavours. Somehow I felt that I need to
look for more recipes on the net and found something I felt

INGREDIENTS
500 gms Prawns Shelled
2 Onion Chopped
2 tomatoes Chopped
2 teaspoons Tamarind paste
1 teaspoon Coriander powder powder
1 teaspoon Cumin powder
1/2 - 1 teaspoon Chilli powder
1/2 teaspoon Turmeric powder powder
1 teaspoon Garam masala powder
1 tablespoon Jaggery Grated
1 teaspoon Lime juice
to taste Salt
1/4 - 1/2 cup Prawn Stock
4 tablespoons Coriander leaves Chopped
To be Ground to a fine paste
6 - 8 chillies (adjust to suit your heat tolerance) Dry red
7 cloves Garlic cloves
1/2 inch Ginger

INSTRUCTIONS

Take a handful of the prawn shells and rinse thoroughly.

Take them in a pan and pour 2 cups of water.
Bring to a rolling boil.
Reduce heat and let simmer for 10 minutes.
Switch off heat and strain the liquid.
Discard the prawn shells.
Take 1/4 cup of the stock and soak the chillies in it for 10 minutes.
Grind the chillies, ginger and garlic along with the stock to get a smooth, fine
paste.Keep aside.
Take some prawn stock and dilute the tamarind paste in it.Keep aside.
Heat oil in a pan.
Saute the chopped onion in it till it turns golden in colour.
Add the ground chilli paste and stir fry for a minute or two, till the raw smell goes
off.
Add the coriander, cumin, chilli, turmeric and garam masala powders and mix
well.
Tip in the chopped tomatoes and cook till oil separates.
Add tamarind water and jaggery and mix well.
Bring to a boil.
Add the prawns into the mixture and mix well.
Once the prawns are cooked, add the lime juice and chopped coriander leaves.
Check and adjust the seasoning.
What you need to have is a gravy that is tangy, sweet and spicy.
Switch off heat and transfer to a serving dish.
Serve hot with rice or rotis.

Raspberry Matar
Source: Jiggs Kalra
Raspberry Matar (Fried Cottage Cheese balls and Peas in a
Rich Gravy)

Contrary to its name, Raspberry Matar does not have anything to

with Raspberries. So why the name?? I wish I had an answer. My
wild guess is that the chef who invented this dish thought of a fancy
name to woo his customers... The raspberries in this recipe are
nothing but fried paneer balls.

INGREDIENTS
350 gms Green peas
For the Raspberries
1 teaspoon Garam Masala
4 Green chillies finely chopped
1 tablespoon Ginger
2 teaspoons Saffron
1/4 cup Milk
1/2 teaspoon Chilli powder
to taste Salt
2/3 cup Cornflour

For the Gravy

2/3 cup Ghee
2/3 cup Onion Boiled paste
2 - 1/2 teaspoons Ginger paste
2 - 1/2 teaspoons Garlic
1 tablespoon Ginger chopped
4 Green chillies
1 teaspoon Chilli powder
1 teaspoon Coriander powder
100 gms Tomato puree
1 cup curd Whisked
3 tablespoons Cashew paste
1/4 cup Cream
1 teaspoon Garam Masala
to taste Salt
1/3 cup Coriander chopped
For Boiled Onion paste
2/3 cup Onion sliced
2 cardamom Black
1 Bay leaf
2 tablespoons Water
INSTRUCTIONS

For Boiled Onion Paste .

Boil the onions along with water, bay leaf and black cardamom till
the onions turn translucent. Cool and grind to a fine paste and
keep aside.
For theRaspberries.
Mash paneer in a bowl. Add finely chopped green chillies and ginger
and mix well. Boil milk, add saffron and reduce by half. Pour
half of the reduced milk into the mixture. Add chilli powder
and salt and mix well. Make small balls and dust evenly with
cornflour. Deep fry the balls till golden brown over medium
heat. Drain and keep aside.
Boil the peas and drain. Keep aside.
For theGravy.
Heat ghee and add the boiled onion paste, ginger paste and garlic
paste. Stir for 2 minutes. Add chopped ginger, chillies and stir for 2
minutes. Add chilli powder, coriander powder and saute till fat
leaves masala. Add tomato puree and boil. Reduce to low heat and
simmer till fat leaves masala. Add curd and stir constantly till fat
separates. Add peas and boil for 2-3 minutes. Add cashew paste,
cream and remaining saffron milk and bring to boil. On medium
heat, add raspberries and sprinkle garam masala. Boil and remove
immediately. Garnish with chopped coriander leaves and serve.

Kadai Chicken

Kadai Chicken is yet another popular recipe in this part of the world.
The word "Kadai" in Hindi means Wok. How the dish got its name is
still a mystery to me. This recipe is by one of my favourite books,
written by Jiggs Kalra.
Print Recipe Pin Recipe

INGREDIENTS

 1 kg Chicken
  7 tablespoons Ghee/ Oil
 3 - 1/2 teaspoons Garlic paste
 8 Whole red chillies (I used 1 teaspoon chilli powder)
 1 tablespoon Coriander seeds
 1 kg Tomatoes chopped
 4 green chillies slit
 1/4 cup Ginger chopped (I used paste)
 1/2 cup Coriander leaves
 2 teaspoons Garam masala powder
 1 teaspoon Kasoori Methi
 to taste Salt
 1 Onion diced (my addition)
 1 Capsicum diced (my addition)

INSTRUCTIONS

1. Pound red chillies, coriander seeds and keep aside..

2. Heat a teaspoon of ghee/oil and saute the onions and
capsicum till translucent. Keep aside.
3. Heat ghee/oil and add garlic paste and saute over medium
heat till light brown.
4. Add pounded spices and stir for 30 seconds.
5. Add tomatoes and bring to a boil.
6. Add green chillies, ginger paste and 1/3rd of coriander leaves.
7. Reduce the heat and simmer for 4-5 minutes.
8. Add the chicken and let it cook, stirring occassionally till the
fat leaves the masala.
9. When the chicken is done, add the sauteed onions and
capsicum along with garam masala powder and kasoori methi.
10. Stir well and let it cook for 2 minutes.
11. Switch off the heat and transfer to a serving bowl.
12. Garnish with remaining coriander leaves.

METHI MURG jigs kalra

Serves 4
Ingredients

For the marination

Half kg chicken

Half cup yogurt

Salt

(Whisk yogurt, add salt and immerse the chicken in this marinade

for at least an hour.)

Whole spices: 2 green cardamoms, 1 black cardamom, 2 cloves,

half-inch stick cinnamon, 1 bay leaf, a small pinch of mace

2 onions, chopped

1 large tomato, chopped

One-and-a-half tbsp garlic, finely chopped

One-and-a-half tbsp ginger, finely chopped

1 tbsp ginger, juliennes

2 green chillies, deseeded

Quarter tsp turmeric + half tsp red chilli powder, dissolved in a little

water
2 tbsp kasuri methi

2 tbsp fresh coriander, chopped

2 tbsp ghee

Method

Heat ghee in a handi or vessel that can be sealed easily, add

whole garam masala and sauté over medium heat until it crackles.

Add and sauté onions until golden brown. Add garlic, ginger and

green chillies and sauté for a minute.. Add dissolved turmeric and

red chilli and stir in. Add tomatoes and sauté until the oil leaves the

masala. Add the marinated chicken with marinade and half a cup of
water. Bring to a boil, cover and simmer until the chicken is almost

cooked. Adjust seasoning if required. Sprinkle ginger

juliennes, kasuri methi and coriander and cover with a lid. Seal

the handi with atta (dough) and put on dum in a preheated oven at

250 degrees Celsius for 20 minutes.

Dhingri Dulma Recipe

Dhingri Dulma is an Awadhi style masala mashroom dish which is famous in
Northern regions of India. This incredibly scrumptious dish is mainly prepared
by using mushrooms and paneer. Red and yellow bell peppers add colours to
the vegetable dish. Feel the chewy texture of mushrooms along with the
softness of paneer by preparing this vegetable dish soon for your loved ones.
Mushroom also has various health benefits. It is a rich source of fiber and
protein. Adding paneer to the dish gives it a smooth and lovely texture. Again,
paneer is a great source of protein. The extra ordinary pungent tempering
gives an amazing aroma to the dish. If you are someone who is bored from
having regular vegetables and dishes then you should definitely try this
different dish soon. You could prepare this tasteful vegetable in lunch or
dinner for your kids and family. Almost every kid likes to have paneer, but this
time make it in this interesting way and make your kids more happy. Serve it
along a crispy parantha or chapati to get the best taste. If you have guests
coming to your house, you need not worry about food, as here is the recipe
which you can make to impress your guests. It will take around half an hour to
prepare this delectable vegetable. The ingredients used in preparation of this
tasteful vegetable dish are easily available. This is a simple and quick recipe.
Follow the steps carefully. Make sure you make use of fresh vegetables and
paneer for preparation. You may prepare this dish while you organize an
upcoming kitty party or get-together. This recipe is loved by people of all the
 age groups. Prepare this dish soon and relish its awesome taste with your
family.

Recipe: Jiggs Kalra, Owner, Masala Library

Ingredients of Dhingri Dulma

 200 gm chopped into cubes button mushroom

 2 chopped red bell pepper

 1 chopped capsicum (green pepper)

 1 teaspoon black cumin seeds

 15 gm ginger

 4 teaspoon ginger paste

 1 cup chopped tomato

 1 teaspoon powdered black pepper

 450 gm crushed lightly paneer

 2 chopped yellow bell pepper

 1/4 cup ghee

 6 spring onions

 4 chopped green chilli

 4 teaspoon garlic paste

 salt as required

For Seasoning
 4 red chilli

For Tempering
 2 teaspoon coconut oil

 1 pounds mustard seeds

 Step 1

To prepare this delicious vegetable, first, take a wok and place it on medium
flame. Then, add and heat ghee in it. Once the ghee is hot enough, add cumin
 seeds and stir until they begin to crackle. Now, add spring onions and saute
until glossy. Then, add ginger juliennes along with green chillies and stir for a
minute. Now, add ginger paste, garlic paste and stir-fry until the moisture
evaporates completely. Next, add sliced button mushrooms and stir-fry for a
minute. Then, add bell peppers, green spring onions, capsicums, tomatoes
and stir-fry for next 4-5 minutes. Now, add paneer and mix well. Also, add salt
and pepper as required. Mix well and turn off the flame.
 Step 2

To prepare the tempering, first, take a small sized pan and place it on medium
flame. Now, pour and heat coconut oil in it. Then, add mustard seeds and stir
until they begin to pop. Next, add red chillies and stir until they begin to
change color. Mix well and turn off the flame.
 Step 3

Lastly, take a serving dish and transfer the prepared mushroom

vegetable(step 1) in it. Garnish it with the prepared tampering(step 2) and
serve immediately.

This Rare Mutton Dish From

Maharashtra Is A Forgotten Gem
By
Shireen Jamooji
Updated:May 06, 2023
Maharashtrian cuisine holds a lot of secrets. There are so many small
facets and features that typify the food of the state and each region
has new flavours and recipes to offer. Every district and town has
something special and with so many different things to try, there are
recipes that often get lost in time, here is one that you should try.
With so many delicious vegetarian recipes to try in India, it can be easy to forget that there are plenty of regions that specialise
in non-vegetarian fare too. Maharashtra is one of those states that excels across the board with the coastal regions acing it in the fish
department and the most interior areas specialising in hearty meat and vegetarian cooking.
One such hidden gem is Khimyachi Parsundi, a dish made with a base of minced mutton and topped with gooey eggs. Think of a
shakshuka, just with mutton and delicious Maharashtrian flavours. It’s usually enhanced by the rich flavours of saffron which is a

tradition of the CKP community from which this dish hails.

In t he past the Kayasthas lived in the Indus Valley and were thought to be the legacy of King Chandrasena. According to
legend, his descendants were spared from slaughter on the condition that they traded in their swords for pens. And so the CKP community
has been
Saffron and poppy seeds which originated in Kashmir were a common part of their cuisine but as they migrated south to Madhya Pradesh,
and to coastal Maharashtra they gathered more influences. From the northern states they picked up thick gravies and the use of meat and
from the Konkan, which they now call home, they used coastal crops like mango, coconut and red chilli.

Chef Shilarna Vazé recently took to Instagram to share her family recipe for this rare dish. Although she makes it with whole mutton
chunks, as opposed to the traditional kheema, we bet it makes the dish even more delicious. She also recommends enjoying this dish with
a glass of whiskey, so get cooking for a luxurious evening ahead!

Ingredients:
 250gm Mutton

 ⅛ Cup Dahi

 1 tsp Salt

 ¼ tsp Haldi

 1 tsp Red Chilli Powder

 Onion+Ginger+Garlic Puree (1 onion+3 cloves of garlic+1/2“

ginger)
Fried Onion Paste:
 2 small onions, fried

 1 tsp Garam Masala

 2 + 2 tbsp ghee

 3 red chillies

 1 cups Coconut milk + pinch saffron

 Water as required

 1 tsp Garam Masala

 3 eggs

Method:
 Marination Paste - Blend together onion, garlic and ginger with

little water to make a paste.

 Marinate the mutton with salt, red chilli powder, haldi, dahi and
prepared paste. Set aside.

 To make the fried onion paste-heat ghee in a kadhai and fry

onions till nicely brown. Do not burn. Transfer to a blender, add
garam masala and make thick paste. Add water as required.

 Infuse warm coconut milk and add saffron.

 In a pressure cooker, heat ghee, saute dry red chilli. Add

marinated mutton and saute well for 5 minutes. Add the fried
onion paste and coconut milk + saffron mixture. Stir. Add water
as required. Close the lid and pressure cook for 4 whistles.

 Meanwhile preheat the oven to 180C.

 Transfer to an oven proof skillet and break eggs on top. Bake on

top heat for 5-10 mins till eggs are fully cooked.