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After a few minutes add fish and mustard paste to it. Add a cup of water and check the seasoning.Transfer the tenderised lamb legs and its extract into it, add water if required.Freshly ground mustard - 20 gmGreen chilli, paste - 2-3 tbsp nGarlic paste - 10 gmGinger paste -10 gmRed chilli powder- 10 gm.Heat 1-2 tablespoon Wholesale swimming pool pump Manufacturers oil in a saucepan, crackles the cumin seeds, then ginger paste. Add whole spices and allow them to crackle and become fragrant.Onions- 2 medium size slicedSlit green chilli- 2-3Ginger paste- 1 tbspBlack pepper powder- ½ tbsp Chopped mint leaves- 2 tbspChopped coriander leaves- 2 tbspChick pea flour- 1 tbspMethodIn a stock pot add the washed lamb legs and bone. Cover and refrigerate for at least 2 hours or overnight. Add salt, black pepper corns, ginger and water to the pot and let it boil for about 3 hours.Add more salt if required. Lemon juice -10 mlSalt - to tasteMethodClean the fish and marinate with ginger garlic paste, salt, turmeric and lemon juice.Heat rest of the ghee in a large pan.Add slit green chilli and ginger paste into it.Then add the fried onion(reserve 2 tbsp for garnishing) and tomato paste.Black cumin seeds - 10 gmMustard oil - 100 gm. Bring the whole soup to a boil and then simmer it for 15 minutes.Add the powdered nuts and stir well . Set aside.Cover the lid.Coriander powder - 25 tbspTurmeric powder - 10 tbspGaram masala powder - 10 tbspSalt for tasteLemon juice - 2 tbspFor curry:Onions - 3, large, slicedGinger - 2" knobGarlic - 8-10 big clovesGreen chillies - 4 numbersGhee -200 mlOil - 300 mlBay leaves - 2Cinnamon - 1" stickGreen cardamom - 3Cloves - 3Mace - a small pieceTomato paste - 20 gmCashew nuts - 30gmSalt - to tasteChopped Cilantro leaves - 20 gmLemon juice - 10 mlMethodMix the necessary ingredients to make the marinade and coat the chicken pieces liberally.Then add ginger-garlic-chilli paste and sauté for a couple of minutes till the raw smell disappears.Turmeric - 10 gm.For making the soup:In a cookingvessel, add oil and heat it. Ideally, the curry should be very thick.Slice the remaining onion very thin and fry it till golden brown and crisp.Add required amount of salt and boil until the gravy saturates the fish suitably. Sauté for few minutes. Kochi Marriott hotel features an array of Iftar specials from different parts of the country till 15 June crafted by four chefs, spearheaded by Executive Sous Chef Tanuj BahugunaMaacher JholIngredientsFish slice - 6 pieces.. Wait until ginger paste becomes reddish and add green chilli paste, Red chilli powder and turmericSauté the same for some time Add water - stir lightly.Make a paste of 2 large onions. Chopping them very fine can also serve the purpose. Garnish with coriander leaves and green chili. Serve hot with steamed rice.In a small bowl, add besan and mix it with some water, Add the besan mix into the soup and stir well.Hyderabadi Dum kamurghIngredientsTo marinate:Chicken curry cut - 1kgYogurt - 200 gmRed chili powder - 10 tbsp. nRemove from heat and serve hot. Mix well, stir and cook till you see the oil starting to separate at the sides.PayashorbaIngredientsFor Tenderising:Mutton legs/paya - 6Salt - to tasteSmall piece of peeled gingerBlack pepper corns- 5-6Water- 10 ltOther Ingredients:Oil- 1 tbsp.Add coriander and mint leaves and black pepper powder.Similarly, make a fine paste of ginger, garlic and green chillies. nCheck the seasoning and Serve hot.Now add the onion paste and sauté on medium heat till thick and light golden for 15-20 minutes. Remove from the oil and drain on a paper towel.Cover and cook on low flame for around 30 minutes till chicken is tender, nOpen the lid and reduce the gravy further if required.Now add the marinated chicken and any leftover marinade juices.Fry the fish lightly in mustard oil.Add the reserved fried onions, chopped cilantro and lemon juice. Toss with the masala and cook on medium-high for a few minutes to seal in the juices of the meat. Keep aside.Add the sliced onions and fry them till translucent.It is the holy month of Ramzan and those observing fast need to get a filling yet healthy diet when they break the fast