Mutton Rista and Maachher Dhaniya Jhol

Ingredients                                 Qty

boneless lamb (minced)         250 gm
mustard oil                             50 gm
Kashmiri chilli powder            10 gm
fennel seed                           10 gm
ginger powder                        6 gm
cinnamon                               5 gm
green cardamom                   2
black cardamom                    1
coriander powder                  5 gm
cumin                                    5 gm
kalonji                                   2 gm
bay leaf                                1
kasuri methi                          5 gm
garlic                                    2 cloves
onion                                   120 gm
saffron                                 5 gm
butter                                  5 gm
salt                                     to taste


1.   Mix half the oil, salt and half the spices. Marinate the minced lamb in this mixture.
2.   Ball these up into bite-sized meatballs, and lay them in a vessel with half a litre of water. Heat on full              flame, allowing the water to boil for about 5 minutes.
3.   Place the remaining spices in a muslin cloth and tie it with string. Put this spice bag in with the meatballs.       Boil until the liquid reduces by half.
4.   Heat mustard oil in a separate pan, and add onion and garlic. Fry until brown. Grind this in a blender,          and put it back in the pan. Add red chilli powder and cook until dark.
5.   Mix this paste in half a glass of water and add to the meatballs. Boil.
6.   Soak the saffron in water, and make a paste. Add the saffron paste, kalonji and butter to the meatball          gravy and cook for 5 more minutes.
7.   Garnish and serve hot with steamed rice.

Ingredients                            Qty

fish (rohu)                            200 gm
potatoes                               2 medium
green chilli paste                 ½ tsp
tomato (cut length-wise)      1  
cumin powder                      5 gm
coriander paste                   2 Tbsp
red chilli powder                  a pinch
turmeric powder                  a pinch
five-spice powder                ½ tsp
mustard oil                         200 ml
salt                                      to taste


1.   Rub the fish with turmeric powder and salt. Fry in mustard oil until done and set aside.
2.   Fry the potatoes lightly in the same oil. Set aside.
3.   Heat a little oil and add the five-spice powder. Add onions when the spice starts to splatter. Fry until             translucent. Add the potatoes and mix well.
4.   Mix some water with cumin, coriander paste, green chilli paste, turmeric and red chilli powders. Add to          the potatoes and cook. When the water begins to boil, add tomatoes. Cover and allow it to cook.
5.   Add the fried fish pieces and serve hot with steamed rice.