Sanjeev Kapoor; Chef Extraordinaire,
TV show host, author of best selling
cookbooks, restaurant consultant and
winner of several culinary awards
 
 
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DESI MUTTON
Desi Mutton by Sanjeev Kapoor brings onto your table an exciting variety of delicious mutton and lamb dishes cooked in desi style. Have a Mutton Vindaloo from Goa or Saagwala Gosht from the North, the mutton magic is here to stay!
CONTENTS
SOUPS AND SNACKS
Mutton Pudina Shorba
Paya Ki Yakhni
Keema Bhari Mirch
Keema Tikki Kebab
Nargisi Kofta
Keema Samosa
Baida Roti
Mutton Cutlets
Erachi Porichathu
Shaami Kebab
Keema Pattice
Mutton Chops
Seekh Kebab
Keema Pav
Bheja Fry
MUTTON MAIN DISHES
Ginger Mutton Chops
Aab Gosht
Daniwal Korma
Andhra Mutton Curry
Dum Raan
Mirch Korma
Inji Curry Kozhambu
Roganjosh
Mutton Vindaloo
Shabdegh
Gosht Do Piaza
Laal Maas
Dhaaba Gosht
Saagwala Gosht
Kolhapuri Sukka Mutton
Safed Salan
Mutton Xacuti
Teewarn (Sindhi Mutton Curry)
Nalli Nihari
Mangshor Jhol
Shaan E Raan
Kerala Biryani
Gosht Biryani
BAIDA ROTI
Ingredients
Roti
Refined flour (maida) 1 cup
Salt to taste
Oil 1 tablespoon
Baking powder 1/8 teaspoon
Whisked 1 egg
Filling
Eggs 8
Oil 1 tablespoon + for frying
Onion, chopped very fine 1 medium
Minced mutton (keema) 1 cup
Green chillies, chopped 2
Salt to taste
Garam masala powder ¼ teaspoon
Chopped fresh coriander leaves 1 tablespoon
Method
- Add the salt, oil, baking powder and egg to the refined flour and mix well. Add one-fourth cup water and knead into a soft dough.Divide the dough into four equal portions and shape into balls. Cover the dough with a damp cloth and set aside for a few minutes.
- For the filling, heat one tablespoon of oil in a pan; add the onion and sauté till light brown. Add the minced mutton, green chillies and salt and cook over medium heat till the mince is cooked and completely dry. Add the garam masala powder and coriander leaves and mix well.
- Roll out each ball of dough into an eight-inch square roti.
- Heat a non-stick tawa or frying pan and place the roti on it. Place some mince masala in the center and pour two tablespoons of beaten egg over the mince. Fold in the sides to make a square packet.
- Pour some more beaten egg over the roti and drizzle with oil. Carefully turn the stuffed roti over and pour a little more of the beaten egg over it so that the egg coats it on all sides.
- Cook the baida roti gently over low heat till golden and crisp on both sides.
- Serve hot with green chutney.
Terms and Conditions :
1. Delivery within 3 to 4 weeks.
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