Ingredients:
Method:
Cut the beef into cube pieces, then wash and drain well.- In a bowl, marinate the beef with yogurt, white pepper and salt for at least 1 hour. Keep aside.
- Now one hour later heat oil in a heavy bottom pan over medium high heat, add whole garam masala -cinnamon, cardamon, bay leaves, cloves and fry a little.
- Next add onion and fry a little. Then add ginger, garlic, cumin, coriander, red chili, almond paste, raisin paste and mix well.
- Add beef pieces and stir fry until oil is separated from spices. Add milk, half of fried onion and 1 cup of water at a time.
- Stir to combine. Reduce heat to low, cover it and cook for about 40-60 mins in a low flame until soft and tender. Add more water if you needed.
- Once well cooked, add some kewra essence, remaining fried onions, ghee and green chilies. Cook for another 3-5 minutes.
- Remove from heat and keep aside for 5 minutes without removing the cover.
- After 5 minutes remove the cover and transfer to a serving dish.
Ingredients:
1 cup carrot chopped
2 medium size potatoes chopped
Handful green peas
1 capsicum chopped
2 tsp ginger-garlic paste
4 green chillies paste
2 tsp all purpose flour
1 tsp cornflour
bread crumbs
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp cumin powder
Fresh cilantro chopped
Oil to deep fry
Salt to taste
Method:
Pressure cook all the vegetables with the little bit of salt for about 4-5 whistles.
Leave to cool and then mash them in a big bowl.
Now add all the spices, salt, flours, bread crumbs, paste and cilantro.
Mix well and add 1 tsp of oil.
Knead with you fingers to make a smooth cutlet dough.
Heat sufficient oil in a pan.
Make the small balls and then flatten to make a round shape.
Deep fry 2-3 at a time until golden brown from both the sides.
Place the fried cutlets on oil absorbent paper.
Serve hot with chutney or sauce.
