Alpana's Kitchen


March 12, 2018
Alpana's Kitchen

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Summer Special – Bhindi Gosht ( OKRA with Lamb Curry )

 Hyderabadi Bhindi Ka Shorba or bhindi gosht kadhi is an authentic Hyderabadi recipe made with mutton adding into lady’s finger / bhindi /okra. It is made using the combination of bhindi(okra) and mutton or meat. Bhindi Gosht Recipe is a very tangy dish as it has got the tangy flavor of the tamarind pulp. This is one of the popular dishes in Hyderabadi cuisine usually made with okra and mutton added to it. In variation of mughlai  dishes , meat or mutton is usually added to most of the veggies. The flavor of the curry stands out with the flavor of mutton into it and also makes the dish very juicy. Bhindi  Gosht recipe is always made with mutton in Hyderabad / Awadh  . In Hyderabad  to get some tangy taste to it tamarind extracted pulp is added.


Bhindi is the most used vegetable in every household and one should try to make it as often as possible as it is good for health and also a tasty vegetable when made into any form of dish.

  • 750gm  washed meat or mutton / Lamb cut into pieces ( Chap pieces I prefer )
  • 4 tbsp Ghee
  • 2 medium size onions finely sliced
  • 2-3 medium size tomatoes finely chopped ( I prefer Tomato Puree )
  • salt as per taste
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 3 tsp ginger garlic paste
  • 1/ 2 cups tamarind extracted pulp
  • ½ kg okra/bhindi cut into pieces
  • 3-4 slit green chillies
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp mint leaves
  • 1 tsp garam masala /Mutton Masala powder
  • Papaya paste
  • Onion Juice

Marination of Mutton :

Marinate Mutton 30 minutes before cooking … To tenderize the Mutton/ Lamb , mix with Papaya paste / Onion Juice / little of Yogurt / Salt to taste / Pepper / Ginger Garlic . If you marinate with papaya paste and Onion juice , Donot need to cook in Pressure Cooker else in Dum it would take 1 hr for Mutton to get tender .


  1. In a wok or kadhai , add Ghee , add sliced onions, saute well till transparent.
  2. Add slit green chillies, add ginger garlic paste, saute till the raw smell disappears.
  3. Add mutton into it and roast it well until a change in color appears.
  4. Add salt, red chilli powder, turmeric powder, mix and cook the masala well for two minutes.
  5. Add chopped tomatoes and cook until tomatoes get soft.
  6. Add very little of water and cook the mutton/ Lamb until it gets tenderised under dum . Use dough to seal the Wok or Kadhai
  7. Add tamarind pulp, add okra/bhindi, add coriander leaves, garam masala powder and cook everything until bhindi gets soft .
  8. Now Add Mutton Masala Powder and Garnish with Ginger and Mint Leaves
  9. Serve it with rotis or rice.
Special Notes …
Rice flour paste or Chickpea flour paste can be added into the dish to make it more tasty and thick.

November 15, 2017
Alpana's Kitchen

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It is widely believed that children will be the ones shaping the country’s future. This Children’s Day, do a little special something for the young ones. Whip up lip-smacking recipes specially curated by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India at the comfort of your home. Treat your kids and yourself to some delicious food and let your inner child run free!

Some of these fun and yummy recipes include:

  • Marshmallows and Mayonnaise Salad
  • Burger Pizza
  • Carrot and Apple Sandwich
  • Fruity Fun SkewersCarrot and Apple Sandwich

Carrot and Apple Sandwich

Servings: 1


1 medium Carrot, grated

1 tbsp Raisin

¼ Green Capsicum, de- seeded and chopped

90 g (6 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

1 medium Apple, grated

30 g (2tbsp) Seedless Dates, chopped

½ tsp Cinnamon Powder

3 slices Brown Bread


  1. For Carrot Spread: In a bowl, add carrot, raisin, capsicum and 3 tbsp mayonnaise. Mix well.
  2. For Apple Spread: In a bowl, add apple, dates, cinnamon powder and remaining mayonnaise. Mix well.
  3. Apply carrot spread on a slice of bread and club it up with another slice of bread.
  4. Apply apple spread on top of second layer of bread slice and club it up with another bread slice.
  5. Cut sandwich diagonally in two triangles and serve.

Level: Beginner

Preparation Time: 5 Minutes

 Burger Pizza


Burger Pizza                                

Servings: 1


½ small Onion, diced

½ Tomato, de-seeded and diced

50 g Paneer, diced

¼ Green Capscium, de-seeded and diced

¼ tsp Oregano, dry

¼ tsp Red Chilli Flakes


Black Pepper Powder

60 g (4 tbsp) Dr. Oetker FunFoods Pasta & Pizza Sauce

1 Focaccia Burger Bun, cut horizontally in two halves

100 g Mozzarella, grated


  1. In a bowl, add onion, tomato, paneer, capsicum, oregano, chilli flakes, salt and pepper. Mix well and keep it aside.
  2. Preheat oven to 180°C. Spread 2 tbsp each pasta & pizza sauce on each half of burger bun. Place vegetables on both the buns equally and top it up with cheese.
  3. Bake burger for 3-4 minutes or until cheese melts. Put the top half of baked burger bun on top of lower half. Serve Hot


Level: Beginner

Preparation time: 15 Minutes

Cooking Time: 5 Minutes

Fruity Fun Skewers


Fruity Fun Skewers

Servings: 4


1 medium Green Apple, cubed

1 Banana, cubed

6 Grapes, seedless

¼ Pineapple, cubed

8-10 Wooden Skewers

90 g (6 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

90 g (6 tbsp) Coconut Powder

2 tbsp Colorful Sprinklers


  1. Place fruits alternatively in skewers and refrigerate for 30 minutes.
  2. Dip fruit skewers firstly in mayonnaise and once coated roll them up in coconut.
  3. Garnish fruit skewers with sprinklers and serve cold.

Level: Beginner

Preparation time: 15 Minutes

Marshmallows and Mayonnaise Salad


Marshmallow & Mayonnaise Salad

Servings: 2-3


30 g (2 tbsp) Whipped Cream

60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise

3 tsp Coconut Powder

2 tbsp Tooty Fruity

2 slices canned Pineapple, cubed

5-6 Marshmallows, cubed

5-6 Cherries

1 tbsp each Almonds and Cashewnuts, chopped


  1. For Salad Dressing: In a bowl, add cream, mayonnaise and coconut powder. Gently mix it together.
  2. Add tooty fruity, pineapple, marshmallow, cherries and nuts in the above dressing. Mix well and serve cold.

Level: Beginner

Preparation Time: 10 Minutes

October 30, 2017
Alpana's Kitchen

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Halloween Recipes By: Chef Om Nayank The Pasta Bowl Company

Halloween this year will be celebrated on October 31st. However festivities in India have already begun and many pubs and lounges are giving offers and discounts in their drinks and food. Several offices have organised Halloween themed parties.

Every October, carved pumpkins peer out from porches and doorsteps in the United States and other parts of the world.Gourd-like orange fruits inscribed with ghoulish faces and illuminated by candles are a sure sign of the Halloween season. The practice of decorating “jack-o’-lanterns”—the name comes from an Irish folktale about a man named Stingy Jack—originated in Ireland, where large turnips and potatoes served as an early canvas. Irish immigrants brought the tradition to America, home of the pumpkin, and it became an integral part of Halloween festivities.

So Pumpkin plays a Important role even in  Halloween Recipes … Though Pumpkin is very Humble Vegetable , But It Humble vegetable could be so exotic Only CHEF OM NAYAK OF THE PASTA BOWL COMPANY  , Restaurant  based in Gurgaon  which is dedicated to Sicilian Kitchen and preserves the Authenticity of Sicilian Kitchen   … With Strong Belief , EAT SEASONAL , EAT  FRESH  , CHEF OM NAYAK SHARED WITH US , THE RECIPES FOR HALLOWEEN ..

cappellacci di zucca-01

CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta

Serves 5 portions


  • 5 eggs
  • 350 grams pasta flour, plus more for dusting
  • 1 tablespoon  Olive oil for marination of Butter nut pumpkin
  • 1 garlic clove
  • 600 grams butternut pumpkin
  • 100 grams freshly grated parmigiano reggiano cheese
  • Freshly grated nutmeg
  • salt and freshly ground black pepper
  • 100 grams butter
  • Fresh sage leaves


Making the Dough

  1. Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.

Making the Filling

  1. Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
  2. Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.

Making the Pasta

  1. Roll out the pasta dough very thin so as to literally see the yellowish filling inside
  2. Cut the pasta sheet into 2 ½ inch squares.
  3. Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
  4. In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
  5. Melt the butter in a pan and add sage leaves
  6. Transfer Cappellacci to the pan, add few spoons of stock if needed.
  7. Check on the seasoning.
  8. Top up with some Parmesan Cheese. Serve Hot.



RISOTTO ALLA ZUCCA              Italian Creamy Rice

Serves 5 portions

500 grams Arborio Rice

300 grams Roasted Butter Nut Pumpkin

120 grams Butter

100 grams Parmigiano Reggiano Cheese

2 grams rosemary leaves

2 cloves of Garlic

3 table spoon chopped Onion

1.25 ltr Stock




  • To the pan add butter, garlic and onions. Sauté till transparent
  • Add roasted Butternut Pumpkin and Arborio Rice
  • While stirring, keep adding stock in the batches of 250 ml each
  • Once half done add rosemary leaves
  • After adding all the stock OR nearing Rice being soft add Parmesan Cheese
  • Check Seasoning and add crushed black pepper
  • Serve Hot




September 1, 2017
Alpana's Kitchen

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Hyderabadi Mirchi Ka Salan -Chef Gaurav Chadha , Dr. Oetker India Pvt. Ltd

While many believe that it was in Akbar’s court from one of his skilled khansamas, given the mention of Mirch Ka Salan as one of the highlights of menu served at Akbar’s coronation ceremony as the Emperor Of India. Even the Ain-i-Akbari mentions the dish as his favourite. In one of the pages, it is written that an edgy prince (referring to Akbar) was pleased to see that his favourite Mirch Ka Salan on the rehearsal dinner menu with Mir Bakawal, who reminded the prince how his beloved dish is an adaptation of a popular Indian cooking practice which the kitchen has embellished with local spices, condiments and souring agents from regions all over the kingdom – making something altogether unique.

It is said that Akbar, who was a staunch vegetarian, loved his Mirch Ka Salan not only for its unique taste, but also for the flavour integration that the dish had. For him, many historians and travelers later noted, the dish was an extension of his thought process of a united kingdom, where people stayed in harmony.


Asaf Jahi, who is credited of developing the Hyderabadi cuisine, as one of the contenders — there was no denying that Mirch Ka Salan was never developed as a side -kick to Biryani as it later became. Food lores also suggest that the dish came during the time of Muhammad Quli Qutb Shah, the fifth ruler of the Qutb Shahi dynasty, founded the city of Hyderabad in 1591, who was known to be rather fond of bold flavours in his food.

But all said, in all likelihood, Mirch Ka Salan was never the side-kick to Biryani, but a main dish. Mirch Ka Salan was a thick brown rich gravy, which usually meant that it was one of the star dishes of the table, to be had with steamed rice or chappatis/rotis.

Thanks to  Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd to enligten us on glorious history of Hyderabadi Mirchi ka salan … Here is Quick and Easy Recipe which Chef Gaurav Chadha shared with us …

Hyderabadi Mirchi Ka Salan                                                                       

Servings: 2


½ tsp Sesame Seeds

½ tsp Coriander Seeds

1-2 Whole Red Chillies

1 tbsp Desiccated Coconut Powder

1 tsp Vegetable Oil

5-6 Curry Leaves

½ tsp Turmeric Powder

100 ml Coconut Milk

60 g (4 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

100 ml Water

100 g Large Green Chillies, fried


1 tbsp Lemon Juice

4-5 Coriander Leaves, chopped

Hyderabadi Mirch ka Salan


  1. Heat non-stick pan (low flame) add sesame seeds, coriander seeds, red chillies and coconut powder. Roast the spices for 1 minute and let it cool.
  2. In a blender jar add above mixture and grind it to form a thick paste.
  3. Heat oil in a non-stick pan (low flame) add curry leaves, turmeric powder, coconut milk, peanut butter and water. Stir and add above paste. Cook this mixture for 3-4 minutes or till it thickens.
  4. Add fried chillies to above mixture, season with salt and add lemon juice. Garnish with corinader leaves and serve hot.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

July 12, 2017
Alpana's Kitchen

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Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking.

Harissa recipes vary between countries and regions, but a standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. Tomatoes and rose petals are also common ingredients.

Even if you love spicy food, harissa packs quite a punch. A little goes a long way.

Where to Find Harissa

Harissa is most commonly found ready-made in jars, tubes and cans. A spice powder version is also available. In India , Veeba has launched its range of Dressing / dips / sauces (… I picked the Veeba Harissa dressing from nearest Grocery Mart … Though It is  Salad dressing But I had used it as Marination … Dressing are high on Oil  and Flavor  , Hence it  is valuable to use  as Marination sauce … If a Marination sauce is readily available , then cooking is easy …

So if you donot have any thing house , If you have any Veeba sauces or Salad Dressing use it  for Marination …

Here is the Recipe for Kebab lovers  – Harissa Chicken Skewers … Try making it at Home … It’s easy … 


  •  Harissa Dressing By Veeba
  • Harissa Paste
  • Chipotle Dressing By Veeba
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt and Pepper
  • 3 boneless skinless chicken breasts
  • Mint Leaves ( Pudina )
  • 1/2 Cup of Hung curd


  1. Cut chicken breasts into bite sized pieces.
  2. Toss with  4 spoons  of the harissa Dressing , Harissa Paste and Chipolte sauce  with some chopped min leaves ( Pudina) .  Mint leaves would balance the heat of Harissa paste . If you want add some Yogurt with the marination to give little more texture . Refrigerate 30 minutes, or up to overnight.
  3. Once you’re ready to cook, thread the chicken onto skewers. Depending on the size of your skewers, you will need 3-5 skewers. You don’t want to crowd the chicken.
  4. Heat grill to medium-high heat.
  5. Place chicken skewers on grill.
  6. Cook until chicken is cooked through, turning a few times, about 10-12 minutes total.
  7. Serve with  a Veeba  dipping sauce.


June 10, 2017
Alpana's Kitchen

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Masterclass Organized by Embassy of Sweden – Recipes by Chef Ebbe Vollmer of Vollmers, a two Michelin starred restaurant in Malmo

Master Chef Classes are always a point of Learning Techniques  and knowing about Cuisines … This is Time , It was Sweden … Sweden is the fourth-largest country in Europe. It is the largest Scandinavian country (the other countries in Scandinavia are Denmark, Finland, and Norway). About 15 percent of Sweden’s total area lies north of the Arctic Circle

Sweden’s climate and location are largely responsible for the development of its cuisine. Early inhabitants stocked food supplies to prepare for the start of the country’s long, cold winters by preserving meat, fish, fruits, and vegetables.

The Vikings, who inhabited all of  Scandanavia more than one thousand years ago, were some of the first to develop a method for preserving foods. In preparation for long voyages, foods were salted, dehydrated, and cured. Though modern-day technology (such as the refrigerator and freezer) has eliminated the need for such preserving methods, Swedes continue to salt, dehydrate, and cure many of their foods, particularly fish.

During the Viking era, a.d. 800 to 1050, these ruthless crusaders embarked on raids all across Europe, invading lands possibly as far south as the Mediterranean Sea. The British Isles and France were in close proximity to Scandinavia, and therefore endured continuous Viking invasions. Over time, various foods such as tea from England, French sauces and soups, and honey cakes from Germany were brought back to Scandinavian territory and incorporated into the diet. Swedes still find soups a great way to use leftover food.

Historically, Swedish cuisine has not been as popular as other European fare.  It has, however, been influential. The Russian nation is said to have been established by Scandinavian traders and warriors (called Varangians), and Sweden may be responsible for introducing fruit soups, smoked meats, cream sauces, and herring to early Russians

In association with Embassy of Sweden , Delhi Culinary scene embarked a Master Class by Chef EBBE Vollmer of Vollmers , Chef Vollmer is renowned for the stellar achievement of obtaining two Michelin Stars for his exquisite restaurant- Vollmers, in Malmo, Sweden. The restaurant is known globally for its authentic Swedish cuisine.

Co-hosting the event was The Lodhi’s Executive Chef, Vijay Thapliyal who stated ‘We were delighted to have Chef Ebbe Vollmer of Vollmers join us today at The Lodhi and take us through the making of these beautiful dishes.


Crispy Potato Cake with Smoke Sour Cream & Salted Fishes:

Ingredients :

3-4 Potatoes

Muffin tray

Oil ( Olive Oil )

Salt to Taste .

For Sour Cream 

  • Fresh cream 1 cup

  • Lemon juice 2 tablespoons

  • Hung yogurt 1/4 cup

  • Salt to taste


Beat The Cream until thick … Add Lemon Juice and Hung yogurt and mix well . Season with salt , Mix well and  keep aside .

Crispy Potato Cake with Smoke Sour Cream_veg

Method : 

Get 4 baking big potatoes, peel them, slice them very thin on the mandolin.

Reslice those slices with a knife until they become very thin Julian. Put them in water to get the starch away.

Then you heat oil to 130-140 degrees and you put some kind of mould inside the oil so your cakes get brown and you keep them together and they create little burstness.

Roll the potato in your hand like a yawn put it in the mould, wait for 5 seconds and slowly push all the edges with a tweezers or fork.

You let it slowly cook on one side as it takes times and then you carefully flip it other side.

Cook it till it stops bubbling and its light golden, after that when you get it out of the oil it gets more color so you should take it more early because if it turns darker than it becomes bitter.

You can serve this with your choice of topping like onion, sprinkle with cheese, or put some fish eggs.

Crispy Potato Cake with Smoke Sour Cream & Salted Fishes

Pan fried Loin of Lamb with charred leeks & pickle green tomatoes

Ingredients : 

Lamb racks  – around 1kg ( Serving 5-7 people ) .

Butter ( 500 gms )

Oil ( Olive Oil )

Green Tomatoes – 3 in No

Salt and Pepper to Taste .

Mustard seed – just a Little pinch

For Wine reduction  

Red Wine ( For Reduction ) –  750 ml

Spring Onion –  3 in no Finely cut .

Sugar (  A small cup )



Method :

Fried the lamb in the pan on the fatty side down.

Get it nice colored When the lamb is cooked nicely cover it with rum and leave it for some time with extra butter and base it with spoon.

It will become golden brown all over. Put it in the oven at 150 degrees until quarter temperature is 51 degree and then rest it for 10 min.

Garnish it with pickle green tomatoes. Slice completely hard green tomatoes, slice it on the mandolin.

Luke warm pickling liquid with mustard seeds and blanched first to remove the spiciness from it.

White vinegar 1 part, sugar 2 part, water 3 parts and spring onion. For sauce there will be a red wine reduction and put a bit of toast. Roast it for some time and split it with a bit of oil.

Pan fried Loin of Lamb with charred leeks & pickle green tomatoes

May 31, 2017
Alpana's Kitchen

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2 Healthy Lamb Recipes – Ramzan Special

Ramzan is the ninth month in the Islamic calendar during which the ‘Quran’ was first revealed.  Muslims around the world observe fasts to celebrate this month long festival. Ramzan is a time of self-reflection to focus on the soul rather than the body and an opportunity to reconnect with your faith.  Fasting, during this period, is seen as a way of instilling self-control.

The day starts at the crack of dawn with a meal called ‘Suhoor’ or ‘Sehri’ and rounds off by breaking the fast after sunset, followed by an elaborate ‘Iftar’ meal.

Two Recipes Lamb based for Iftar  …  This is best  example of Slow cooking … Atleast  3 hrs for cooking … The slow cooking makes it nutritious and flavorful

Harira to Morocco is like Haleem in India in that it’s as much a household name as anything.  Every child and adult in Morocco is familiar with harira and it’s served in practically every home throughout the country.


  • 2 tablespoons olive oil
  • 700g diced lamb (we used shoulder)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 11/2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cloves
  • 1 bay leaf
  • 1L (4 cups) chicken stock
  •  400g  Thick Chopped Tomatoes
  • 1/2 bunch coriander, leaves finely chopped, plus extra leaves to serve
  •  400g cans chickpeas, rinsed, drained
  •  400g cans brown lentils, rinsed, drained
  • Thick  yoghurt and toasted  Roti / Naan / bread, to serve



  • Heat the oil in a large saucepan over medium-high heat. Season the lamb, then in batches, cook, turning, for 4-5 minutes until browned. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and cook, stirring, for 3-4 minutes until softened. Return the lamb to the pan with the tomato paste, spices and bay leaf. Cook, stirring, for 1 minute, then add the stock, chopped tomato and coriander. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour, then stir in chickpeas and lentils. Cover and cook for 30 minutes, then remove the lid and cook for a further 30 minutes or until the lamb is tender and the soup is slightly reduced and thickened.
  • Garnish with extra coriander and serve with yoghurt and  bread / Roti


A delicious Ramzan special, Hyderabadi Haleem is a savourful mutton recipe. A melange of ingredients like cracked wheat, urad dal, curd, ghee and cashew nuts

  • 1 kilograms mutton
  • 2 teaspoon ginger paste
  • 1 cup urad dal
  • 1 teaspoon red chilli powder
  • 2 cup yoghurt (curd)
  • 1/2 cup cashews
  • 1/2 teaspoon peppercorns
  • 1/2 cup ghee
  • 1/2 cup mint
  • 3 cup crushed whole wheat
  • 2 teaspoon garlic paste
  • 1 cup chana dal
  • 1/4 teaspoon powdered turmeric
  • 1 cup onion
  • 1 teaspoon garam masala powder
  • 1 inch cinnamon stick
  • 1 cup coriander leaves
  • 6 green chilli

For Garnishing

  • 2 lemon wedges


  • Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
  • Wash and soak the cracked wheat for half an hour. Trim the mutton (boneless) of any excess fat.
  • To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.
  • Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.

    Heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.

  • To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour . Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.