Mutton Pasandas


  1 kg lean mutton cut into pasandas (method given below)
  3/4 ccup curd
  1 1/2 t sp red chilli powder
  1 tb sp dhania/coriander powder
  1/2 t sp haldi/turmeric powder
  1/2 t sp whole jeera/cumin seeds
  salt to taste
  2 tsps Kasoori methi/ dry methi leaves or 2tb sps fresh methi leaves chopped fine
  3 green chillies finely chopped
  2 medium sized onions sliced fine
  1/2 cup ground onion
  11/2 tb sps ground garlic
  1 tb sp ground ginger
  3 black cardamoms
  7 cloves
  two 2" sticks cinnamon
  3 tbsps oil
  2 tbsps ghee 

  • Clean and cut the meat into1/2" thick and 2" square pieces.(Your butcher will do this for you.)
  • Beat each piece into pasandas with the back of a  wet a knife or hammer ,till it is flat and fibres separate.
  • Mix curd, salt chillies, dhania powder, cumin seeds, haldi, methi leaves, ground onions,ginger and garlic with the meat and marinate for atleast 1/2 an hour.
  • Heat the oil in a large fry pan, add the cardamom, cloves and cinnamon.
  • Add sliced onions and fry till golden brown.
  • Remove the pan from fire and place the pasandas flat and evenly.
  • Add 1 cup water and cook covered with a lid on medium heat till tender and very little water remains.
  • Add ghee and place the pan on a hot tawa/ griddle with the lid on tight till water dries up and ghee remains.Serve with hot roties or parathas.

Dilli ki Aloo Matar Chaat ( Peas and Potato Chaat from Delhi)


  1 cup boiled peas
  2 medium size potatoes boiled and  cut into halves
  1green chilli, slit
  1 tb spoon ginger julliens
  juice of 1/2 a lime or lemon
  1/2 tsp whole jeera (cumin)
  1 tb sp roasted dhania (coriander powder)
  1/2 t sp roasted chilli flakes
  1/2 tsp amchur (mango powder)
  1/4 t sp hing (asafoetida)
  1tb sp cooking oil
  1t sp ghee or butter
  fresh coriander for garnish

  • Heat oil in a fry pan till smoking.
  • Add whole jeera and as it begins to crackle, lower heat and add hing/asafoetida.
  • Add coriander powder, chilli flakes and quickly add the potato halves taking care not to burn the masalas.
  • Fry the potatoes till evenly browned on all sides and well coated with the masalas.
  • Add boiled peas and fry for 2-3 minutes.
  • Add the ginger julliens and mango powder,and toss.
  • Garnish with fresh chopped dhania/coriander/cilantro leaves.
  • Add a tea spoon of ghee or a knob of butter and fry till aromatic.
  • Serve hot, on a platter with a good squeeze of lime juice.

   Note: Jingling glass bangles......colourful bindies in all shapes and sizes........long "parandies" with silk and gold tassles...........mehendiwallies calling out for clientele............finger licking ALOO MATAR CHAAT!!!!
 Oh take me back to the excitement of  Tuesday evenings outside Delhi's Hanuman Mandir and the giggling company of college friends !