1. Heat oil in pan, add mutton and cook it for 2-3 minutes.
2. Now add onions, green chilies, salt, coriander powder, red chili powder, ginger and garlic paste and mix it well. Now cook it in its own water.
3. Beat yogurt with black pepper till it becomes creamy.
4. When the mutton dries its own water then add more water and cook it covered till meat becomes tender.
5. Now add yogurt, mint leaves and whole 3 green chilies.
6. Cook further for 5-6 minutes till yoghurt is cooked.
7. Turn off the flame and keep it side away from fire.
   
8. Put a piece of bread in the middle of the pan and then put the litted coal on it.
9. Drop a little bit of oil on litted coal and cover the pan immediately for 3-4 minutes.
10. Later remove the bread with spatula or some hard heat proof object and serve it
    
11. Serve hot with naan.

• Dont try this recipe unless you are sure of it. Coal is not that easy to handle at home and can be scary at times.
• Dont touch the coal with your hand and dont keep in moist place. Dont place near heat or fire.
• This recipe can be tried without coal too, in that case use a tandoor . Place it over tandoor for few minutes before serving.

1. First thing to do for making khad is to mix the yogurt, mince lamb, ginger and garlic paste, red chilli, coriander powder, turmeric, and salt according to the taste.
2. Keep it seperately for minimum of ten minutes.
3. Meanwhile, add the chopped onions to hot clarified butter.
4. Saute them. Make sure it turns golden brown.
5. Bring down the flame to low heat.
6. To it add the mince mixture.
7. Saute it for another fifteen minutes.
8. Next, add potatoes to it and saute till the water evaporates.
9. Add to the preparation coriander and lemon juice.
10. Divide it into eleven equal portions.
11. Only the finishing is left.
12. For that first spread one portion of cooked mince on a phulka.
13. Keep one more phulka on it and do the same for the remaining mince.
14. Once this is done, wrap the stack in a greased silver foil.
15. Bake them for eight to nine minutes.
16. After it is baked, cut into wedges and serve.

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Serves: 4 persons

Shelflife: Best Fresh

Serving Suggestion: Serve hot with kababs.

Note: Make sure that kheema is cooked well before preparing it like pie.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Either blend and grind all the marinate ingredients together or separately and then take them in a bowl. Add the mutton pieces to it and salt and mix well. Keep it aside for 15 minutes.
2. Now heat oil in a pan.
3. Add onions and fry till they turn light brown.
4. Keep aside a little of the brown onions to use for garnish.
5. Now add the some ginger garlic paste to the oil and stir for a minute till the raw odour leaves .
6. Add tha mutton pieces to it and stir once. Allow it to cook for 30 minutes at low flame.
7. Cook it till oil leaves the sides of pan.
8. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
9. Cook until the spices are well-cooked and mixed.
10. Add tomato paste and cook on low fire for 40 mins.
11. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Cooking time: 1 hour and 20 minutes

Serves: 4 persons.

Shelflife: 1 day (best fresh).

Note: For those who avoid spicy food, chop the onions length-wise. Add a pinch of salt and 1 tsp of sugar to it and leave it 10 minutes. Then fry the onions in oil till golden brown. Remove and keep aside. Use them while garnishing. This will reduce the spicyness of the laal maas.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Prepare masala paste by grinding the onions, garlic and ginger. Make a coarse paste of it rather than fine paste.
2. Peel off and cut the potatoes into halves and semi-fry the same in a frying pan with a little mustard oil.
3. Crush the cinnamon and cardamoms and keep separately.
4. Heat the presure cooker and put mustard oil into it.
5. Then add 1/2 teaspoon sugar.
6. As the sugar gets heated and turns golden brown add the masala paste immediately and go on stirring.
7. Now add the tumeric powder, bay leaf and red chilly powder.
8. Mix the same well as the open pressure cooker is on medium flame.
9. Add a little water. When the water dries out and oil begins to appear from out of the masala almost after 10 minutes, add mutton add salt.
10. Mix it all properly. Then stir the same intermittently for about 5 minutes.
11. At his stage add the crushed cinnamon and cardamom (garam masala) and the semi-fried potatoes and half a cup of water.
12. Put the lid tightly and pressure cook it for almost 10 minutess on low - medium flame.
13. Maansha kasha is ready to serve.

Making Time: 30 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: If you wish to prepare the item in gravy form (called maansha jhollo) add 2 cups of hot boiled water and boil it a little further. Before serving you may also garnish the same with onion, tomoto, carrot and coriander leaves, if so desire.

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

1. Mix all marinade ingredients and add lamb pieces.
2. Stir well and set aside for 30 minutes.
3. Heat 2 tblsp oil in a heavy pan and add cinnamon, cloves, peppercorns and aniseed.
4. Saute for a minute and add onions and fry till golden and add coconut.
5. Saute until brown.
6. Add chopped tomatoes and stir and take off from the heat.
7. Allow to cool.
8. Grind the mixture in a processor.
9. Heat the remaining oil and add marinaded lamb pieces and marinade mixture and add little water, cover and cook until done.
10. Now add the grinded mixture and simmer for 5-6 minutes.
11. Remove from the heat.
12. Serve hot with boiled rice.

Making Time: 25 -30 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: This rassa should cooked with lid closed so that its aroma and flavour remains intact.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.

1. Grind all the ingredients for the paste.
2. Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
3. Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx. 20 minutes.
4. Heat oil in a heavy based saucepan. Add cloves, bayleaf, cardamom and cinnamon.
5. Add the sliced onions and sauté until golden. Add green chillies, tomato puree and saute for 5 minutes.
6. Mix in the rest of the ingredients and cook for another 5 minutes.
7. Add the paste and stir for 2 minutes.
8. Add the cooked lamb and simmer for 10 minutes.
9. Serve hot garnished with coriander leaves.

1. Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
2. Add the cut chicken pieces to the marinade and leave aside for half an hour.
3. Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.
4. Add tomatoes. Cook for 10 minutes. Saute it till the oil separates . Once the oil gets seperated, add the grounded paste to it. Again stir n saute till oil gets seperated. Cool and puree the mix in a blender.
5. The Kolhapur masala is ready.
6. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
7. Add paste and garam masala and simmer on low flame for five minutes.
8. Add salt to taste. Keep stirring till oil starts separating.
9. Kolhapur chicken is ready.
10. Garnish with coriander leaves. Serve hot with rice.

Making time : 35 minutes (excluding the marination time of 15 minutes).

Serves: 4 persons

Shelflife:Best fresh. Can be used for 1 day.

Note: Usually kolhapuri chicken is too spicy. If you dont want it to spicy then , you can avoid the raw spices like cloves and black pepper.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.