· Mutton Mince (keema): 250 grams
· Refined Flour (maida): 1 cup
· Salt: to taste
· Ghee: 2 tablespoons
· Yogurt: 1 tablespoon
· Oil: 2 tablespoons
· Onion Chopped: 1 medium
· Ginger Paste: 2 teaspoons
· Garlic Paste: 1 1/2 teaspoons
· Green Chilli Paste: 2 teaspoons
· Garam Masala Powder: 1/4 teaspoon
· Oil: to deep fry
· Mix together refined flour and salt.
· Add ghee and rub it in with fingertips until the mixture resembles breadcrumbs.
· Add enough chilled water and knead into soft dough.
· Cover with a damp cloth and keep aside for ½ hour.
· Heat oil in the Non-Stick Pan and add chopped onion.
· Sauté till light brown, add ginger paste, garlic paste and green chilli paste and continue to saute till oil leaves the masala.
· Add kheema and saute till the kheema turns brown and all the water is absorbed.
· Add 2 cups of water. Once the water boils, lower the heat, cover and cook till the mutton is cooked.
· Add salt and garam masala powder. Uncover and continue to cook till all the water is absorbed. Keep aside to cool.
· Divide the dough into 8 portions. Flatten each portion on the palm of your hand.
· Place one portion of filling in the center and bring in the sides of the dough to cover the filling completely.
· Pinch the seams till properly sealed. Cover with a damp cloth and keep aside for 15 minutes.
· Heat oil in the pan till it smokes. Lower the heat and slip in the kachoris 2 at a time and fry until golden and the crust crisp.
· Drain onto an absorbent paper. Serve hot. Grated coconut for garnish
· In a bowl add the prawns along with the turmeric powder and pinch of salt. Mix and set aside for 10-15 minutes. In a small sauce pan add the basmati rice along with the water. Bring to a boil and simmer for 15-20minutes until all the water has dried up. Turn the heat off and put the lid on. Let it rest while you make the base for the Kolambi Bhaat.
· In a blender add the garlic and ginger along with a splash of water and blitz to form a fine thick paste.
· In a heavy bottom sauce pan heat the oil add the asafoetida and let it sizzle for a few seconds. Add the cinnamon, green cardamom pods, cloves, bay and cumin seeds. Fry and let them release their aroma for a couple of minutes. Now add the onions and fry for 5-7minutes on medium heat. As they start to change colour, tip in the garlic and ginger paste. Fry for 2 minutes as it cooks through. Add the chopped tomato and fry for 4-5 minutes. Stir well making sure it doesn’t stick to the bottom and mash slightly with the back of the spoon. Add the tomato puree along with the powdered spices. Stir well and cook the spices for a further 3-4 minutes.
· Add the prawns and coat them in the spice base. Let them cook for a 3-4 minutes until they turn pink. Season to taste. Add pinch of sugar, curry leaves and lemon juice. Using a fork lightly fluff the rice and stir gently into the prawns mix making sure it’s warm through.