Cheezy Mutton Pie ..a HEALTHY recipe

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•  Brown Bread (ten pieces) :  sides are cut and soaked in milk
• Mutton Keema (250 gms) : Boiled and cooked in usual procedure 
• Boiled  potato (200gms) : Grated and mixed with salt and peeper
• Carrot (one ) : Grated
• Beet Root (one) : Grated
• Green Peas (shelled, 100 gms)
• Egg (one, well beaten)
• Cheese (Grated, 2cubes)
• Butter for greasing the pot
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• Take an Oven proof square pan .[ I use Borosil ]
• Grease the pan uniformly with butter and then arrange as follows :
  
• First put the mashed brown bread  previously soaked in milk
• Then the cooked Mutton keema (usually cooked by frying finely chopped onion, grated garlic, grated ginger and a few chopped grrn chillies)
• Now the grtaed boiled  potato 
• Add the beaten egg uniformly on top
• Then the veggies
• Finally the grated cheese
• Bake in an OTG for 1/2 an hour at 180deg Celsius or put it in microwave for 10-15 mins and then grill for 6mins. 

Cheezy mutton pie is a complete dinner meal and this recipe should suffice for 2-3 persons.
I learnt this recipe from my friend MAUSUMI GUPTA who not only cooks very but is a gourmet as well.

Mutton Keema Ghugney

• Minced Mutton (Keema) : 250 gms
• Matar (soaked in water for overnight) : 250 gms.
• One Large Potato (cut into small cubes)
  
• Coconut (finely cut into small pieces)
• Onion (finely chopped) : 200 gms.
• Ginger-Garlic paste : 4tsp.
• Tomato puree : 2tbsp
  
• Red Chilly powder : 2tsp.
• Salt
• Sugar :1tsp
• Amchur powder : 2tsp
• Turmeric powder
  
• Mustard oil.
• Finely chopped Corriander leaves.
• Bayleaves.
• Garam Masala Powder.

• Boil the Mutton Keema along with salt and turmeric powder in a pressure cooker by adding water that is just sufficient to cook the keema.
• Boil the Matar in the pressure cooker till it is just cooked.
• Fry the potatoe cubes in mustard oil along with coconut pieces.
• Then add the onion and fry till it becomes golden brown in colour.
• Add ginger-garlic paste and tomato puree.
• Saute for 5 minutes.
• Then add salt, sugar, amchur powder, turmeric powder garam masala powder and bayleaf.
• Finally add the boiled keema and matar and mix thoroughly with the masalas.
• Add a little water.
• Sprinkle Chopped dhaniya from top.

Serve hot with paratha/puree/dalpuree or simply with toasted bread.

You can also make this delicious Ghugney without mutton keema. In that case that will be SIMPLY VEG GHUGNEY!

Mutton Monohara

Ingredients :

• Mutton : 500 gms
• Fresh curd : 100 gms.
• Ginger paste : 2 tsp
• Garlic paste : 2 tsp
• Red chilly powder : 2tsp
• Onion : 100gms, fineley chopped length wise
• KK's Special MUTTON MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
• Butter : 4tbsp
• White oil of any kind : 2tsp
• Bayleaf : A few
• Whole red Chillies
• Whole Black pepper
• Sugar : 1tsp
• Salt to taste

Procedure:

• * Marinate mutton in curd, KK's special MUTTON MASALA, salt, sugar, ginger-garlic paste, chilly powder, whole red chillies and whole black pepper for two hours.
• * Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
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• * Fry the chopped onion in the ghee-oil till golden brown and keep aside.
• Fry 2tsp maida in 1tsp butter; let it cool and make a fine paste with 1cup water.
• Pour it into the mutton mixture. Bring it to boil and stir so that no lump is formed.
• *Sprinkle the fried onions on the cooked mutton.
• Serve hot with Chapatis/Parathas/Rice.

KK's Mutton BIRIYANI

Ingredients:

Basmati rice : 500 gms
Mutton : 750 gms
Potato : 1 or 2 large, cut into two halves
Fresh curd : 200 gms.
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Red chilly powder : 2tsp
Onion : 200gms, fineley chopped length wise
KK BIRIYANI MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
Ghee : 4tbsp
White oil of any kind : 2tsp
Bayleaf : A few
Saffron (Keshar ) : 1/2 tsp added to 2tsp cold milk for colour and flavour
Rose water : 2tsp
Kewara water : 2tsp
Sugar : 2tsp
Salt to taste

Procedure:

• Marinate mutton in curd, KK biriyani masala, salt, sugar, ginger-garlic paste, chilly powder for two hours.
• Wash the basmati rice and marinate with 1 tsp ghee, 2 tsp of the KK Biriyani masala, salt and 1 tsp sugar for half an hour.
• Take water -- twice in volume to that of the rice taken -- and heat it in a pressure cooker.
• Add the marinated rice into the hot water, add the bay leaf and cook under pressure till the first "whistle" -- that is till the time when the steam escapes from the pressure valve for the first time !
• Take the rice from the cooker, spread it out on a shallow platter. Keep aside and allow to cool.
• Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
• Boil the potato and then fry them in ghee and white oil together.
• Fry the chopped onion in the residual ghee-oil till golden brown and keep aside.
• Take a deep, wide pot that can be closed with a lid, grease it with ghee inside. In this pot, place the rice and mutton in alternate layers. Along with each layer add potatoes, fried onions, kewra, saffron, rose water and the rest of the KK biriyani masala
  
• Finally add the remaining ghee on the top
• Close the lid and seal it with maida dough.
• Preheat the OTG Oven till 200 C and then place the sealed pot inside the oven for about half an hour. Plan your time such that the KK biriyani can be served right after this step.
• Serve with raita.