2 Exclusive Iftar Recipes from Daniell's Tavern, The Imperial

Paya Shorba with kofta- 6 portions

Ingredients:

·         Paya of Goat - 12

·         Onions- 4

·         Oil- 2 tbsp

·         Ginger Garlic paste-4 tsp

·         Turmeric powder-1/4 tsp

·         Red Chilli powder- 1 tsp

·         Coriander powder- 1 tsp

·         Green chilly- 2

·         Tomato- 1

·         Ghee (clarified Butter)-2 tsp

·         Cumin seeds- 1 tsp

·         Fenugreek seeds- ½ tsp

·         Whole Wheat Flour- 2 tbsp

·         Garam masala pdr- 11/2 tsp

·         Salt to taste

For kofta

·         Mutton mince-100ml

·         Garam masala-1tsp

·         Chopped coriander-1tsp

·         Salt to taste

·         Egg-1 no

·         Mutton Paya (Goat)

Method :

1) Heat oil in a cooker. Add onions and fry well. Add ginger garlic paste, turmeric powder and washed paya. Fry well for 15- 20 mins. Add green chilly, tomato , salt and 
2) 4 ½ litre water. After 1 whistle lower the flame and cook for 12 hr. 
3) In a big pan heat ghee(clarified butter). Add Cumin seeds, Fenugreek seeds, ginger garlic paste, 1tsp Red Chilli powder, 1 tsp Coriander powder and Wheat Flour. Fry till you get a good smell. Add paya mix and boil. Add garam masala and boil.

4)Mix all the kofta mixture and make small balls and pouch in water

5)Put the pouched balls in paya and serve hot with coriander as garnish

Gosht Nalli Nihari

Ingredients: • Mutton - 1 kg • Turmeric powder - 1/2 teaspoon • Cinnamon stick - 1 • Bay leaves - 2 • Cardamom - 2 • Cloves - 8 • Garam masala - 2 tablespoons • Ginger garlic paste - 2 tablespoons • Chilli powder- 1 tsp • Coriander powder - 1 tsp • Yogurt - 3 tablespoons • Ghee or cooking oil - 1/2 cup • Nutmeg - Few pinches Spice masala: • Make it as a powder • Fennel seeds - 2 tablespoons • 1/2 teaspoon whole black peppercorn • 1/2 teaspoon cumin seed • Ingredients For Garnishing: • 1 Onion fried to brown • 2 Green chillies chopped • 2 Ginger strips sliced • 3 tablespoons coriander leaves chopped

Method: ·         Clean the mutton and cut into medium pieces. ·         Heat oil in a pan and add bay leaves, cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for 2 to 3 minutes. Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. ·         Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. ·         Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies. ·         You can serve mutton nihari with chapatti, naan or rice