Mutton Nalli Nihari

Mutton Nalli Nihari

Nalli Nihari  is a National Dish of our neighbor Pakistan. Do you why the recipe calls Nalli Nihari? The word Nihari is derived from the term 'Nihar' which means 'morning after sunrise'. The term ‘Nihari’ is used as a prefix to denote that the curry is usually served as a meal after the Muslim sunrise (Fajr) prayers which is followed by a long rest before going off to the afternoon (Zhuhr) prayers. Traditionally Nihari was cooked overnight and then served to the Kings of Delhi in breakfast after the morning prayers during the Mughal times. Nihari was prepared with either beef or mutton although the leg of lamb is more popularly served today.
Ingredients

Lamb Leg Pieces 750 grams
Nihari Masala 2 tablespoons
Onions sliced 2 medium
Fried onions 2 tablespoons
Salt to taste
Lamb stock 2 cup
Whole wheat flour (atta) 1 tablespoons
Lemon juice 1 teaspoon
Ginger cut into thin strips 1/2 inch piece
Fresh coriander leaves chopped 2 tablespoons for garnishing (optional)

Nihari masala

Nihari masala is nothing but roasted spices(In Bengali it’s call Bhaja Masal- is a unique Bengali spice blend).  To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan and Grind the roasted spices along with roasted chana dal powder.

Method

Step 1

Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for minimum 10 minutes. Add water 8 cups or as required, fried onions and salt. Cook for minimum forty five minutes or till the lamb is soft. Add the mutton stock and the remaining nihari masala and mix well.

Step 2

Mix whole wheat flour with water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.

Beal Panna

Beal Panna

    গরমে শরীর ঠান্ডা রাখতে, পেট ভাল রাখতে, সুস্থ থাকতে খেতে পারেন সুস্বাদু বেলের পানা।

Bel or wood apple is considered as an ancient or divine fruit in India. This fruit is very famous during Maha Shivratri time (A Hindu festival).

Summer special - Bael Fruit/Wood Apple squash/juice. Bael is very well known all over the India for its amazing health benefits, medicinal benefits. Bel contains protein, vitamin C and B complex and tannin. The Bael fruit, in actuality, is an herb with the botanical name of Limonia acidissima

Ingredients

1 big ripe bel fruit (wood apple)

Sugar or grated jiggery to taste (here used jiggery)

½ liter milk or Curd

½ tsp of elaichi powder

3 cups of water

A pinch of salt

Preparation method

First break the hard cover of the bel fruit now scoop the flesh of the fruits in a bowl. Now add water and soak it for 15 – 20 minutes than slowly mash it by using your palms gather and squish the pulp to separate the seeds and juice the pulp. Then slowly smash it with smooth hands.

Now Add a pinch of salt, elaichi powder, curd or milk (Here I used curd) and jiggery. Run the juice in a mixer but make sure it is completely de seeded. Otherwise use your hand to blend it.

The consistency of bael panna is bit thick then the regular drink but if you want the consistency to be lighter add more water and jiggery / sugar according to your choice.