1. Prepare the Ingredients: Ensure boneless mutton and gurda kaleji are cooked and tender. Boil potatoes, and finely chop onions, green chillies, and fresh coriander.
2. Prepare the Ghotala: Heat oil in a pan over medium heat. Sauté chopped green chillies and finely chopped onions until light golden.
3. Add Meat & Spices: Add cooked boneless mutton, gurda kaleji, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, and garam masala. Sauté over high heat until well combined and moisture evaporates.
4. Add Potatoes: Add boiled potatoes and mash gently in the pan, leaving a few soft chunks. Cover and cook over low heat for 10 minutes.
5. Finish the Filling: Stir in lemon juice, chopped coriander, and salt. Mix thoroughly to keep the ghotala flavorful and fairly dry.
6. Stuff the Naan: Slice mini sandwich naans horizontally. Spread a generous layer of ghotala inside and close to form sandwiches.
7. Toast Until Crispy: Heat a tawa with butter over medium-low heat. Toast the stuffed naan sandwiches until golden brown and crispy on both sides. Serve hot! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• The mutton and gurda kaleji must be cooked and tender before you begin preparing the ghotala.
• Keep the filling fairly dry to prevent the naan from becoming soggy.

Tips & Tricks

• For the best texture: Mash the potatoes gently in the pan, leaving some small chunks rather than making the filling completely smooth.
• For a crisp finish: Toast the stuffed naan over medium-low heat with butter, turning it patiently so both sides become golden without burning.

1. Cut corn cobs into preferred pieces, pressure cook with chicken or vegetable stock until tender, then strain the stock and keep the corn pieces aside.
2. In a soup pot, heat butter, add cumin seeds and crushed black pepper until fragrant, then add all-purpose flour and roast on low heat until the raw smell disappears and butter separates.
3. Add the boiled corn pieces, mix well, pour in the strained stock, bring to a boil, and then lower the heat.
4. Stir in dry coconut powder, chilli flakes, Italian seasoning, and milk, letting the soup simmer gently without boiling vigorously; garnish with fresh coriander leaves and serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Roast the maida on low heat until the raw aroma vanishes and the butter separates to ensure a smooth, velvety soup base without lumps.
• The dry coconut powder adds a subtle, unique depth of flavor that elevates this simple corn soup into something extraordinary.

Tips & Tricks

• Do not boil the soup vigorously after adding milk to prevent it from curdling. Keep it at a gentle simmer. Jamjo ane Jamarjo!

1. 1. Baghar & Roux: Heat ghee in a pot. Add garlic, cumin seeds, black peppercorns, and bay leaves. Stir in maida and sauté on low heat until aromatic.
2. 2. Sauté Vegetables: Toss in cubed onions, drumstick pieces (sing), and quartered potatoes (bateta). Sauté thoroughly with the flour mixture.
3. 3. Slow Simmer: Pour in water, bring to a boil, then lower the heat and let the soup simmer for 1 to 1.5 hours until rich and fragrant with oil releasing on top.
4. 4. Finish & Serve: Season with salt and a splash of lemon juice. Serve hot alongside your favorite biryani or pulao. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Slow simmering is the secret to this soup, allowing the drumsticks (sing) and potatoes to release their earthy sweetness into the spiced ghee broth.

Tips & Tricks

• A squeeze of fresh lemon juice just before serving lifts all the rich flavors and pairs wonderfully with spicy biryani or pulao.

1. 1. Blanch & Peel: Soak and boil almonds until tender, let cool, and remove skins.
2. 2. Blend Paste: In a mixer, combine peeled almonds, coconut cream powder, salt, 1 cup stock, and 1 glass cold water. Grind into a smooth paste.
3. 3. Sauté Roux & Paste: Heat ghee or butter in a pot, roast 1 tbsp maida briefly, then add 2–3 tbsp of almond paste. Sauté until oil shines on the paste.
4. 4. Add Stock & Simmer: Pour in 4 cups of stock, mix well, bring to a boil, and season with oregano, chilli flakes, and black pepper. Garnish with fresh herbs and serve hot. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Sauteing the almond paste with the flour roux until oil releases gives this soup its rich, velvety mouthfeel and depth.

Tips & Tricks

• You can use either chicken stock or vegetable stock depending on your preference.

1. Baghar & Aromatics: Heat oil in a large pot. Add cumin seeds, black peppercorns, cloves, and star anise for tempering. Add slit green chillies and thinly sliced onions, sautéing until onions turn soft and lightly golden.
2. Masala Base: Add roughly chopped tomatoes, salt, ginger-garlic paste, turmeric powder, and red chilli powder. Sauté well until the tomatoes soften completely, splashing 1.25 litres of water as needed to build the broth.
3. Roast with Flour: Sprinkle wheat flour (gheu ka atta) into the masala and sauté continuously until oil separates and the raw flour aroma is fully cooked out.
4. Simmer with Bones: Add chicken bones (or bone-in chicken/mutton), mix thoroughly with the spiced paste, and let it simmer.
5. Slow Cook & Serve: Lower the heat and let the Khurdi simmer gently for 1 hour until rich and fragrant, stirring occasionally to prevent the flour from settling at the base. Serve hot with masoor dal khichdi and kadak pav. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Slow simmering is the soul of Khurdi—this is where the bones release collagen and flavor to build a naturally hearty body.
• Stir occasionally after adding the wheat flour to avoid sticking at the base of the pot.

1. 1. Prep Leaves: Wash fresh colocasia leaves thoroughly and trim off the tough stems from the back of each leaf.
2. 2. Make Besan Paste: In a large bowl, combine gram flour, turmeric, red chilli powder, ajwain, garam masala, cumin powder, black salt, salt, ginger-garlic-green chilli paste, and tamarind-jaggery water. Add water gradually to make a thick, spreadable paste.
3. 3. Layer & Roll: Place the largest leaf flat, spread an even layer of besan paste, top with another leaf pointing in the opposite direction, and repeat for 5–6 leaves to build a thick stack. Fold the sides in, then roll tightly into a secure log.
4. 4. Steam: Grease a steamer tray with oil, place 2–3 rolls inside, and steam over boiling water for 30–35 minutes. Check with a toothpick or skewer to ensure they are cooked through.
5. 5. Cool & Slice: Allow the steamed rolls to cool completely before slicing into neat pin-wheel rounds. Enjoy pan-fried, in a traditional tempering, or in Patra Gosh. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Choose medium to large fresh colocasia leaves for easier rolling and a better leaf-to-besan ratio.
• The acidity from tamarind helps neutralize any natural itchiness of the colocasia leaves while balancing the sweet jaggery notes.

Tips & Tricks

• Keep the besan paste thick rather than runny; a thin paste will leak out and make the layers soggy during steaming.
• Roll tightly and apply paste along the edges as you roll to ensure the logs stay intact.
• Allow the steamed rolls to cool completely before slicing for clean, neat pin-wheel rounds.