Peshawari Mutton

INGREDIENTS

1/2 kg Mutton
1/2 inch ginger
5-6 clove garlic
1medium sized tomato
1cup hung Curd
1tsp whole garam masala
1tsp haldi
1tsp chilli powder
salt to taste
3tbsp Desi Ghee
Green Coriander 


DIRECTIONS

• roast whole garam masala and make fine powder.
• blench and make tomato paste.
• Heat ghee in heavy bottom pan.(or pressure cooker).add finely cut ginger-garlic and saute for 2-3 minutes.
• Add mutton and stir till it become white in color.now add curd and all spices(haldi,chilli,garam powder,salt).mix well.now add tomato puree.close the lid.cook till meat get tender.
• Garnish with green coriander.Serve hot with rumali roti or parathas.njoy.

Chocolate Truffle Cake

INGREDIENTS

FOR THE CAKE:

3/4cup unsalted Butter, softened

1cups Flour

50gm dark Chocolate,chopped

3/4 cup Sugar

3 Eggs

1.5tsp Baking powder

Pinch of Salt

Hot water

FOR SYRUP:

1/2 cup sugar

1/4 cup water

½ cup dark rum or Brandy 

FOR THE GANACHE:

50gm dark chocolate, roughly chopped

1.5 cups heavy cream

2tbsp Cocoa powder

INSTRUCTIONS

Make the cake: 

• Heat oven to 325°. Line bottom of a 9" springform pan with parchment paper. Grease pan with 1 tbsp. butter.dust flour; shake to evenly coat inside. Invert and tap out excess flour; set pan aside.(or heat pressure cooker for 5minutes on high heat.)
• Melt chocolate in double boiler; melt. Set aside to let cool.
• In a large bowl, beat the melted chocolate, butter, and sugar with a handheld mixer on medium speed until pale and fluffy, about 2 minutes. Add egg one at a time, beating well after each addition.
•  Sift in the flour,baking powder and salt and mix until just combined.Add this in bowl and blend it for some time. Pour batter into prepared pan and smooth the top.
• Bake until toothpick inserted in cake comes out clean, about 1 hour. Transfer to a rack,let cool. Invert and unmold cake. Cut cake horizontally into 3 even layers.

For Syrup:

• Dissolve sugar and water in a small saucepan over medium-high heat. Cook, whisking occasionally, until syrup has slightly thickened, about 5 minutes. Remove from heat and stir in rum/brandy,let cool.

Make the ganache: 

• Place chocolate in bowl of a standing mixer. Bring cream to a boil in a 2-qt. saucepan; pour over chocolate; let sit for 5 minutes.Combine chocolate and cream. Let cool, stirring occasionally, until ganache reaches room temperature. Chill until ganache has the consistency of peanut butter, 2-3 hours. Whip on medium speed, 15–20 seconds.

Place bottom cake layer on a cardboard cake circle. Using a pastry brush, brush cake with one-third of rum syrup. Using a butter knife, spread some ganache evenly across cake top. Top with second cake layer and one-third of rum syrup; repeat process with remaining cake, rum syrup, and ganache. Spread remaining ganache over cake. Press chocolate shavings onto sides.

Dumplings in Spicy Sauce

INGREDIENTS


For Dumplings
1Cup Flour
1/4tsp Salt
2Cup Shredded cabbage,carrot,beetroot,mushroom(optional)
1onion
2-3 Garlic
1/2 inch Ginger
1/2tsp Soya Sauce
Some chilli flacks(optional)
Salt to taste
Ajinomoto


For Sauce:
5-6 Dried red chillies paste
4-5 Garlic 
1/2 inch Ginger
2 tbsp Tomato ketchup
1tsp Soya Sauce
1tsp Vinegar
1tbsp Honey
Salt to taste
1tsp Cornflour




DIRECTIONS

• In a bowl mix some salt in Flour.make a dough(like roti) with waterand keep aside.
• In a pan heat some oil.add minced ginger-garlic and saute.now add minced onion.
• After 2-3 minutes add remaining veggies.cook for 4-5 minutes.(it ll be slightly crunchy)
• now add soya sauce,ajinomoto,salt and chilli flacks.stir till it gets dry.cool it.
• Make small and thin chapati from dough.put 1tsp of filling in half of area and fold other half over it,seal it with water(its like gujhiya).now you can make mark from fork on edges.
• in deep pan boil arround 1/2lt water with 2 crushed garlic,1tsp salt and 1tsp oil.
• when it starts boiling,drop 6-7 dumplings in it one by one.let it cook for 5-6 minutes.(thicker the chappati,more time for cooking).take it out in serving plate.Don't throw the remaining water.
• For Sauce,in a bowl make paste of salt,vinegar,soya sauce,tomato ketchup,honey,cornflour with 1cup of left over water.
• In pan heat some oil.add minced ginger-garlic.saute for 1minute.now add chilli paste and 1/2cup of left over water.let it boil for 5-6 minutes.
• Now add cornflour paste and cook for another 3-4 minutes.Sauce is ready.
• Pour this sauce immediately over dumplings.garnish it with some green chilies and serve hot !

# this recipe is for 10-11 dumplings.

## in filling you can add veggies or chicken as per ur wish and availability.

## you can vary spices amount as per your taste.