Jamva Chalo Ji: Yum! Yum! Yum!
Mutton Raan (Serves: 4)
| Ingredients: | Quantity: |
| Tender Whole Mutton Raan | 1½ Kg |
| Ginger-Garlic Paste | 1 tbsp |
| Turmeric | ½ tsp |
| Garam Masala | 1 tbsp |
| Chilli Powder | 1 tsp |
| Fresh Cream | 4 tbsp |
| Star Anise | 2 |
| Green Cardamom | 4 |
| Cinnamon | 1 stick |
| Bay Leaves | 4 |
| Cloves | 6 |
| Black Cardamom | 2 |
| Ghee | 2 big tbsp |
| Fried Onions | 1 big size |
| Coriander | 1 Fistfull |
| Salt | To taste |
Method:
Marinate the Raan overnight with ginger-garlic paste, dry powder masalas, fresh cream and salt. Heat Ghee in a cooker and fry all the spices. Next add the marinated Raan to it with fried onions. Cook on a very low flame till the ghee leaves the masala at the sides. Add salt and finely chopped coriander. Add adequate amount of water just enough to cover the Raan. Fix the lid on the cooker and cook for 4 whistles on high flame. Then lower flame to minimum and continue cooking for another 20 minutes so the water reduces to ¾ and the meat leaves the bone. Serve with Potato chips, boiled eggs and fresh naan.
Lagan Nu Pulao Dal (Serves: 4)
| Ingredients for Dal: | Quantity: |
| Tur Dal soaked over night | 500 gms |
| Orange Pumpkin | 250 gms |
| Coriander leaves | 1 Fistful |
| Onion (Finely Chopped) | 1 big |
| Tomato (Finely Chopped) | 1 big |
| Turmeric | ½ tsp |
| Parsi Sambhar Masala | 2 tbsp |
| Kashmiri Chilli Powder | 1 tsp |
| Dhaana Jeeru | 1 tsp |
| Garam Masala | ½ tsp |
| Jaggery | 1 tsp |
| Salt | To taste |
Method for Dal:
Fry onion till translucent. Add ginger-garlic paste and all the powder masalas. Lastly add tomato, salt and the soaked dal along with pieces of pumpkin. Add 1 litre of water and cook for 4 whistles. Once the cooker has cooled down, beat the dal and vegetable and mix well to ensure that the consistency of dal is thick. Dal should look orangish in colour. 
| Ingredients for Mutton Pulao: | Quantity: |
| Mutton | 1½ Kgs |
| Ginger Garlic Paste | 1 tbsp |
| Green Chilli Jeeru Lasan Paste | 1 tbsp |
| Turmeric | ½ tsp |
| Garam masala | 1 tbsp |
| Dhana Jeeru | 1 tsp |
| Curd | ½ kg |
| Onions | 2 Big |
| Ghee | 6 tbsp |
| Cloves | 4 |
| Star Anise | 4 |
| Cinnamon sticks | 2 |
| Green Bay leaves | 6 |
| Green cardamom | 4 |
| Black cardamom | 4 |
| Boiled Eggs | 4 |
| Salt | To taste |
| Basmati Rice | 500 gms |
Method for Mutton Pulao:
Marinate mutton overnight with all the powdered masalas, curd, 2 tbsp of ghee, ginger-garlic paste and crushed green chilli-jeeru-lasan paste. To cook, take a patio or a flat and broad based vessel and heat the remaining amount of ghee in it and fry onions till translucent. Remove the fried onions and keep aside. Now add 300 gms of curd in the ghee and let it cook till the ghee leaves the curd. Add all the spices and marinated meat and cook on low flame for 20 minutes. Add fried onions and salt. Let it cook in its own water on a very low flame. Keep the lid covered and stir periodically. Add 400ml of water and let it cook till the meat is tender and water is reduced to ¾. Half cook the 500 gms basmati rice in a different vessel. Keep aside. Once the meat is cooked, introduce the semi-cooked rice to it and trickle some ghee on the top. Cover the vessel with the lid till the mutton’s flavor mixes with rice and the rice is cooked. Garnish with boiled eggs cut into 4 halves.
Bheja Na Lacy Cutlets (Serves: 4)
| Ingredients: | Quantity: |
| Bheja (Goat Brain) | 2 Nos |
| Green Chilli-Jeeru-Lasan-Paste | 1 tsp |
| Turmeric | ¼ tsp |
| Garam Masala | 1 tsp |
| Kashmiri Chilli Powder | ½ tsp |
| Vinegar | 2 tbsp |
| Eggs | 2 nos |
| Wheat Flour | 100 gms |
| Oil | 200 ml |
| Coriander finely chopped | Fist full |
| Salt | To taste |
Method:
Marinate the brains overnight with all the above ingredients except eggs, flour and oil. Cut the marinated brains into 2 halves. Pat them flat in the wheat flour. Dip in beaten eggs and then deep fry. Remove them once they turn light brown in colour. Serve with lime slice and bread.
