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Ingredients-
450 gm (1pound) Lamb mince
5 cloves Garlic (chopped)
2 medium size Onions(chopped)
1.5cm (0.5 inch) of ginger(chopped)
2-4 sprigs of Fresh coriander(chopped)
1-2 Green chilli (de-seeded and chopped)
Dry Masala:
1-2 Cardamom (Black, ground large)
2-3 Cardamoms (small, green, ground)
1/2 tsp Chilli powder
1/2 tbs Cumin seeds
1/2 tbs Garam masala
1 tsp Dry coriander
1/2 tsp Salt
Method-
Ingredients-
7/2 pounds Eggplants (aubergines)
3 tsp Vegetable Oil
1tbsp Grated ginger
1 tsp Cumin seeds (Jeera)
1 Onion (finely chopped)
1 tbsp Chopped Garlic
3 Peeled Tomatoes (finely chopped)
1 tsp Garam masala
3 Green Chillies (chopped)
1 tsp Red Chilli Powder(cayenne)
1 cup Cilantro (coriander leaves)
Salt to taste
Method-
Maharishi Mahesh Yogi Jee, whose original name was Mahesh Prasad Verma was born on Friday, January 12, 1917 into a comfortably well-off family. Although it is thought by many that Maharishi’s family hail from Jabalpur, it has been suggested that he was in fact born some little distance away in the village of Chichli near Gadawara in Madhya Pradesh some 150 Kms east of Bhopal.
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Ingredients-
1 lbs Chicken
2 tsp Saunf powder(Fennel seeds)
6-8 cups Water
1 tsp Garam Masala
Salt to taste
1/2 cup of Fried onions( golden brown)
Method-
1. In a large bowl put together the chicken pieces, saunf powder, salt and a water & bring the mixture to boil.
2. Allow it to cool for a while and separate the chicken pieces from the mixture.
4. Fry the chicken pieces one by one ina skillet containing some oil.
5. Pour the beaten curd in a bowl & add the cinnamon pieces, green cardamoms etc and bring it to boil, keep stirring the curd untill it becomes a bit thick.
6. Pour the fried chicken pieces and fired onions along with a bit of oil in the boiling curd and cook it covered for a about 20-25 minutes or untill the chicken becomes a bit tender.
8. Remove the mixture form heat and serve it hot.
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