Maggi kolhapuri mutton curry, nestle malwa kadi & subz pulao

Ingredients

1)Maggi Kolhapuri Mutton Curry:

• MAGGI Bhuna Masala (for Gravy Dishes) - 1 pack
• Coconut, grated - 1 ½ cups (approx. 105g)
• Cloves - 5 pieces
• Cinnamon- 1 piece
• Whole black pepper - 1 tablespoon
• Dry red chillies - 4 pieces
• Poppy seeds - 1 teaspoon
• Coriander seeds - 1 tablespoon
• Aniseed -1 teaspoon
• Mutton - 750g
• Potatoes - 3, medium (cut into 4 pieces)
• Water - 2 cups (300 ml)

2)Malwa Kadi:

• NESTLÉ Fresh and Natural Dahi - 1 pack (400 g)
• NESTLÉ EVERYDAY Ghee - 2 tablespoons+ 1 tablespoon
• Besan ( gram flour ) - ½ cup
• Water - 4 cup (600 ml)
• Garlic - 2 cloves, grated
• Ginger - 2 piece, grated
• Fenugreek seeds -1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing - ¼ teaspoon
• Curry leaves - 10
• Green chillies - 2, slit lengthwise
• Whole red chillies - 2
• Turmeric Powder - ¼ teaspoon
• Salt - 1 teaspoon
• Sugar - ½ teaspoon

For tempering:

• Jeera - 1 teaspoon
• Red chilli powder - ½ teaspoon

3)Malwa Subz Pulao:

• NESTLÉ Fresh n Natural Dahi - 2 tbsp
• NESTLÉ EVERYDAY Ghee - 2 tbsp
• Rice - 1 cup
• Onion -1, sliced
• Peas - ½ cup (50 g)
• Vegetables (Carrot, capsicum, fresh beans,cauliflower) - 200 g, finely chopped
• Green chillies - 2, chopped
• Water - 2 cup (300 ml)
• Salt to taste
• Fresh Pomegranate seeds and grapes -100 g, halved

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Preparation

• 1)Maggi Kolhapuri Mutton Curry:
  In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely. In a pressure cooker, heat the coarsely ground spices for a minute. Add MAGGI Bhuna Masala & mutton and mix well. Fry for 5 minutes. Add potatoes and water. Pressure cook on low flame for 5 minutes after the first whistle. Serve hot.
• 2)Malwa Kadi:
  Mix the dahi, besan and water well. Heat ghee in a pressure cooker. Add garlic, ginger, fenugreek seeds, mustard, hing, curry leaves, green chillies, whole red chillies, sauté for 1 minute and pour the besan mix, haldi, salt and sugar. Pressure cook till 1st whistle. Remove from fire and pour into serving dish.
  For tempering:
  Heat 1 tablespoon of ghee. Add jeera let it splutter. Add red chilli powder, mix well and pour this on prepared kadi. Serve hot.
• 3)Malwa Subz Pulao:
  Wash rice and soak for 30 minutes. Heat ghee in a karahi, add onion and cook till it turns brown. Add vegetables, rice, water, dahi and salt. Cover with lid and cook on slow flame for 15 minutes. Mix in pomegranate seeds and grapes. Serve hot.

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