Mutton Kolhapuri

Ingredients:
Mutton-1lb
Onions-1big sliced
Tomatoes-1big
Ginger garlic paste-1tbsp
Curd-1/4cup
Oil-4tbsp
Cilantro-2tbsp finely chopped
Salt to taste
Turmeric-1/4tsp

Dry roast & grind to paste:
Red chillis-15 no (adjust according to your spice level)
Poppy seeds-1tbsp
Coriander seeds-1tbsp
Cumin-1tbsp
Cardamoms-2
Cinnamon-1inch piece
Cloves-2
Desiccated coconut-1tbsp

Method: Wash & clean mutton & pat dry.
Heat 1tsp oil in a pan & fry onions& grind them to a fine paste.
Blanch tomatoes & make puree.
Heat oil in a pan & add the ground onion paste & ginger garlic paste & fry for 2mts.
Add tomato puree & sauté for 3-4mts, then add the ground masala paste, turmeric & sauté well.
Now add the meat, salt & curd, mix well & cover & pressure cook till the meat is cooked.
Garnish with chopped cilantro. Goes well with roti or rice.

Madatha Kaja

Ingredients:
Maida-2cups
Baking powder-1/4tsp
Sugar-2cups
Water-1/4cup
Oil for deep-frying
Rice flour-1/4cup
Crisco Shortening-4tbsp
Ghee-4tbsp


Method:
Make a dough (as for chapatti) from Maida, baking powder, water & Crisco
Make sugar syrup with water & sugar & keep aside.
Mix 3tbsp of rice flour with melted gee & keep aside.
Now take a medium sized dough ball & roll it into thin roti
Spread the rice flour & ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.
Heat oil on medium heat & deep-fry them slowly to golden brown.
Remove & put them into sugar syrup let soak for at least 20mts, remove & let cool.