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Chef
Him
ansh
u S
ahoo,
Door
No.
27 T
he G
rand T
aj
Cate
ring S
erv
ice.
Ch
Ch
Chef
Him
ansh
uSahoo,
Door
No.
27
The
Gra
nd
Taj
Cate
ring
Serv
ice.
Dr.
Chef
Dam
u
Ko
la U
ru
nd
ai
Ko
zh
am
bu
INGREDIENTS
Mutt
on K
hee
ma
- 20
0 g
ms
Frie
d g
ram
dal
- 50
gm
s
Gre
en C
hilli
- 4 n
os
Cas
hew
bit
s- 10
gm
s
Khus
khus
- 10
gm
s
Saunf
- 2
tsp
Pepper
- 1
tsp
Cin
nam
on
- 2
gm
s
Cori
ander
- 1/2
bunch
Egg
- 1
nos
Oil
- 2
tsp
Car
dam
om
- 2
gm
s
Salt
- to
taste
Tam
arin
d- 20
gm
s
ForGravy
Onio
n- 10
0 g
ms
Tom
ato
- 50
gm
s
Gre
en c
hillies
- 3 n
os
Cori
ander
pow
der
- 2
tsp
Chilli p
ow
der
- 2
tsp
Turm
eric
- 1
pin
ch
Oil
- 50 m
l
Salt
- to
taste
Gar
lic
- 10
gm
s
Gin
ger
- 10
gm
s
Met
hi
- 1
tsp
Must
ard
- 1
tsp
Curr
y le
aves
- 1
spri
g
METHOD:
Boil 3
/4th
of
the
mea
t w
ith w
hole
gar
am m
asal
a.
Boil c
ashew
, khus
khus
and m
ake
into
a p
aste
addin
g g
ram
dal
, gre
en
chilli, co
riander
, pep
per
, sa
unf
Gri
nd t
oget
her
the
cooked
mea
t an
d t
he
pas
te a
ddin
g o
il, ch
eck s
alt.
Add t
he
rem
ainin
g r
aw m
eat
and e
gg f
or
bin
din
g
Make b
alls.
Pre
pari
ng G
ravy
Chop o
nio
n, to
mat
o a
nd s
lit
gre
en c
hilli
Mak
e a
pas
te o
f gar
lic
and g
inger
, ex
trac
t ta
mar
ind p
ulp
Hea
t oil i
n a
thic
k b
ott
om
ed p
an,
tem
per
wit
h m
ethi,
must
ard
and
curr
y le
aves
.
Sauté
onio
ns
till g
old
en b
row
n in c
olo
ur
add g
inger
gar
lic
pas
te
Mix
in t
om
ato
es, ch
illi, tu
rmer
ic a
nd c
ori
ander
pow
der
, add s
alt
.
Add t
am
ari
nd p
ulp
and s
imm
er t
ill ra
w s
mel
l le
aves
nishing
Sim
mer
the
mea
tbal
ls i
n t
he
gra
vy t
ill
the
mea
t ca
rrie
s th
e avor o
f
the
gra
vy.
G
arnis
h w
ith c
ori
ander
lea
ves,
ser
ve w
ith r
ice,
dosa
or
idly
.
A v
ery
del
icat
e pre
par
atio
n w
her
e th
e uru
ndai
hav
e to
be
rm in g
ravy.
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Saunf
Methi