Rajhistani Chandi Qorma

Ingredients
Mutton ½ kg
Chicken ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onion (medium) 3
Tomatoes (medium) 3
Yogurt 1 cup
Red Chili Powder 2 tbsp
Coriander Powder 1 tbsp
Mix Hot Spice Powder 1 tbsp
Yellow Food Colour a pinch
Egg 2 – 3
Silver Foil as required
Dalda VTF Banaspati 1 cup
Directions
Wash the mutton and chicken and keep them in separate sieves. Finely chop the onions and tomatoes.
Boil and peel the eggs, cut them into four slices lengthwise.
In a pan heat Dalda VTF Banaspati for 3 – 4 minutes over low heat, add the hot spices, onions and fry till golden. Remove them from the pan.
Add ginger garlic paste and mutton to the pan. Cover and cook over low heat for 3 – 4 minutes, then turn the heat on high and cook till its own water dries up.
Add the fried onions that were taken out back in with tomatoes and cook till the sauce becomes a paste.
Combine the chicken, red chilies, coriander powder and beaten yogurt; add this to the pan. Cook over medium heat for 15 – 20 minutes.
Pour in the kewra and food colour, sprinkle mixed hot spice powder on top and simmer over low heat for 8 – 10 minutes.

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Rajasthani Mirchi Wada

Ingredients:
Green chillies 12-15 (large) Gram flour 1 cup Salt 1 tsp Water Oil for deep-frying For the filling: Potatoes (boiled, peeled & mashed) 250 gm Salt 2 tsp Chilli powder 1 tsp Amchoor or khatai powder 2 tsp Coriander powder 2 tsp Fennel seeds (crushed) 2 tsp Green chillies (chopped) 1 tsp
Method
For the Filling: Mix the potatoes, salt, chilli powder, amchoor, coriander powder, green chillies. For the Wada: Slit lengthwise the peppers and de-seed. Fill with the potato filling. Mix the gram flour with the salt and enough water to form a thick, smooth paste. Heat the oil. Dip the peppers individually in the batter, and fry till a golden colour. Lift out and transfer on to an absorbent paper, before serving.

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