Raseela aloo , rajmah lazzatdaar , palak corn delight , kohlapuri mutton curry

Ingredients

1) For Raseela Aloo :

• MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
• Boiled Potatoes -500 g
• Oil -1 tablespoon
• Cumin seeds -½ teaspoon
• Red chilli powder -¾ teaspoon
• Turmeric powder -½ teaspoon
• Asafoetida powder -a pinch
• Water -2 cups (300 ml)
• Coriander leaves, chopped -3 tablespoons

2) For Rajmah Lazzatdaar :

• MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
• Rajmah (Kidney beans) -200 g
• Water -6 cups (750 ml)
• Red Chilli powder -½ teaspoon
• Turmeric powder -¼ teaspoon
• Coriander leaves, chopped -3 tablespoons

3) For Palak Corn Delight :

• MAGGI Bhuna Masala (for Vegetables & Dal) -1 pack
• Spinach -1 ½ kg
• Oil -1 tablespoon
• Cumin seeds -1 teaspoon
• Dry red chillies -2 pieces
• Bay leaf -1 piece
• Ginger, grated -1 teaspoon
• Garlic, grated -1 teaspoon
• Red chilli powder -1 teaspoon
• Coriander powder -1 teaspoon
• Corn kernels -200 g
• Water -1 cup (150 ml)

4) For Kohlapuri 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 -750 g
• Potatoes -3, medium (cut into 4 pieces)
• Water -2 cups (300 ml)

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Preparation

• 1) Peel boiled potatoes, mash coarsely. Keep aside. Add cumin seeds to hot oil in karahi. When it crackles, add MAGGI Bhuna Masala. Fry for 1 minute. Add red chilli powder, turmeric powder and asafoetida powder. Fry for ½ minute.
• Add water and bring to a boil. Add mashed potatoes and simmer till you get the desired consistency. Garnish with coriander leaves. Serve hot.
• 2) Soak the rajmah in excess water for 5-6 hours or overnight. Wash the soaked rajmah well and pressure cook with water, for 10 to 15 minutes after the first whistle. In a karahi, add the MAGGI Bhuna Masala and fry for a minute.
• Add the red chilli powder and turmeric powder and fry for another minute. Add the cooked rajmah along with the liquid to the mix and stir well. Bring to a boil, and then simmer on medium flame for 10 minutes. Serve hot garnished with coriander leaves.
  
• 3) Blanch washed spinach in boiling water and cool. Finely chop the blanched spinach leaves. Heat oil in a karahi, add cumin seeds. When they crackle, add dry red chillies and bay leaves. Add ginger, garlic and sauté for 2-3 minutes .
• Add MAGGI Bhuna Masala and fry for a minute. Add red chilli powder and coriander powder, and fry for a minute. Add corn kernels, mix well and sauté for 2 minutes. Add chopped spinach. Saute for 5 minutes. Add water, cook on low flame for 2-3 minutes. Serve hot.
• 4) 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.

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