Recipe

1. Khud Murg
Serves 2
Ingredients Quantity
Whole chicken I no.
Yoghurt 100 gm
Kachri powder 30 gm
Ginger 15 gm
Garlic 30 gm
Red chilly paste 20 gm
Coriander powder 10 gm
Garam masala powder 10 gm
Turmeric 5 gm
Clarified butter 30 gm
Salt 2 gm
For dough
Whole wheat flour 400 gm
Clarified butter 20 gm
Salt 3 gm
Method
Blend ginger and garlic in a mixer to a fine
paste.
Marinate whole chicken with this paste
and red chilly paste. Keep it in a cool place
for 6 hours
Put rest of the ingredient in a mixing bowl
and mix it properly.
Marinate chicken with this marination and
store it in a cool place for 6 hours.
For dough
Sieve flour and make a well in the centre.
Add salt and clarified butter and make a
dough out of it.
For wrapping the meat
Once chicken is marinated for 12 hours,
wrap it with muslin cloth.
Then wrap it with banana leaf tightly.
Roll the dough and make it flat. Wrap this
dough around the chicken tightly.
Soak multani mitti (fuller's earth) in little
water and cover the wrapped chicken with
it.
In a pit put live charcoal and wrapped
chicken and cover the pit completely with
sand.
With a long pipe blow air to keep the
charcoal live.
After 2 hours take it out and remove the
upper crust.
Serve hot.
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2. Mutton Shweta
Serves: 04
Ingredients Quantity
Lamb 1 kg
Onion 300 gm
Bay leaf 2 no.
Cardamom 12no.
Ginger paste 15 gm
Garlic paste 30 gm
Red chilly 15 gm
Salt 4 gm
Ghee 100 gm
Cracked millet 400 gm
Milk 1 lt
Ghee 50 gm
Method
Heat clarified butter in a pan and crackle
bay leaf, mace and cardamom.
Add onions to the pan and saute till
golden brown.
Add the ginger garlic paste and saute it for
a while.
Now add the mutton and saute it in high
flame.
Add red chilly paste and cook for few
minutes in low flame. Add some water.
Add salt and let it simmer till the lamb is
cooked and almost dry.
For Shweta
Heat clarified butter in a pan.
Saute cracked millet for a minute.
Add milk to the pan and equal quantity of
water.
Cook it till it becomes thick.
Mix the lamb preparation and kheech in a
pan and cook for some time.
Serve hot.